| Patents for A23D 7 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines (6,817) |
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| 03/09/1995 | WO1995006414A1 An edible fat blend containing fish oil |
| 03/09/1995 | WO1995006413A1 Fat for cream and low-fat cream |
| 03/08/1995 | EP0641167A1 Bloom-inhibiting fat blends |
| 03/07/1995 | US5395640 Method of preparing reduced fat foods |
| 03/07/1995 | US5395531 Heating, distillation and cooling then microfiltration with membranes |
| 03/02/1995 | WO1995005939A1 Nonaggregating hydrocolloid microparticulates, intermediates therefor, and processes for their preparation |
| 02/28/1995 | US5393554 Cream composition |
| 02/28/1995 | US5393550 Fat substitute |
| 02/21/1995 | US5391383 Edible spray oil |
| 02/21/1995 | CA1334512C Yeast cells, methods for their preparation, and their use |
| 02/16/1995 | WO1995004480A1 Paste for food, process for producing the same, and food containing the same |
| 02/14/1995 | CA1334321C Liquid based composition comprising a gelling polysaccharide capable of forming a reversible gel and a method of preparing such composition |
| 02/09/1995 | WO1995003707A1 Low fat spread |
| 02/08/1995 | EP0637209A1 Ionic complexes of ionizable emulsifiers with ionizable polypeptides and/or ionizable hydrocolloids |
| 02/07/1995 | US5387426 Substituted with a retrograded, hydrolyzed, heat-treated and fragmented amylose starch |
| 01/25/1995 | EP0635216A1 Fat composition and frothing oil-in-water emulsion |
| 01/18/1995 | EP0633733A1 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods. |
| 01/18/1995 | EP0633727A1 Method of producing a fat product containing milk fat |
| 01/17/1995 | US5382442 Modified fat blends |
| 01/17/1995 | CA1333968C Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute |
| 01/12/1995 | WO1995001106A1 Flavouring composition |
| 01/12/1995 | WO1995001101A1 Low fat spread |
| 01/11/1995 | EP0500673B1 Edible-fat product with low fat content, and method for the production thereof |
| 01/10/1995 | US5380544 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues |
| 01/10/1995 | US5380538 Crystal modifiers for diacetin fats |
| 01/04/1995 | EP0631477A1 Process for making spreads and spreads obtainable by the process. |
| 01/03/1995 | USH1394 Method of preparing reduced fat spreads |
| 01/03/1995 | US5378491 Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate |
| 01/03/1995 | US5378490 Reduced calorie triglyceride mixtures |
| 01/03/1995 | US5378286 Method of preparing reduced fat foods |
| 12/27/1994 | US5376397 Oil, hydrophilic surfactant, water miscible alcohol emulsifier, water immiscible alcohol emulsifier, water |
| 12/22/1994 | WO1994028741A1 Low fat, low calorie fat substitute |
| 12/22/1994 | CA2158730A1 Low fat, low calorie fat substitute |
| 12/20/1994 | US5374445 Edible spreads and process of making |
| 12/20/1994 | US5374442 Method of preparing reduced fat foods |
| 12/20/1994 | US5374440 Method for controlling cookie geometry |
| 12/20/1994 | US5374434 Food release compositions |
| 12/14/1994 | EP0627884A1 Low fat spread |
| 12/14/1994 | EP0627883A1 Extra low fat spread and process of preparing the spread. |
| 12/13/1994 | US5372835 Method of preparing reduced fat foods |
| 12/07/1994 | EP0627170A1 Spreadable, aerated confectionery product based on an emulsion of water-in-oil type, and process for preparing it |
| 12/06/1994 | US5370896 Emulsions |
| 11/30/1994 | EP0493439B1 Marine oil preparation and the process for its production |
| 11/29/1994 | US5368878 Reduced fat meat products |
| 11/23/1994 | EP0625009A1 Reduced calorie fats |
| 11/22/1994 | US5366755 Foodstuffs containing novel degraded cellulose derivatives |
| 11/22/1994 | US5366661 Method for forming a stabilized aqueous dispersion of inorganic particles or organic particles for food stuffs |
| 11/17/1994 | EP0624319A1 Cream rich in monounsaturated fatty acids |
| 11/10/1994 | WO1994024889A1 Nutrient fats having improved digestibility |
| 11/09/1994 | EP0623287A1 Edible microemulsions of oil, water, alcohols and surfactant |
| 11/08/1994 | US5362508 Process for preparing soft centers in food products |
| 11/07/1994 | CA2121918A1 Microemulsions of oil and water |
| 11/01/1994 | US5360627 Reduced fat shortening substitute for bakery products |
| 11/01/1994 | US5360626 Fat soluble polymers and their use in foods |
| 11/01/1994 | US5360624 Curdlan gel as fat substitute |
| 10/27/1994 | WO1994023587A1 Fat substitute |
| 10/27/1994 | CA2160557A1 Fat substitute |
| 10/13/1994 | WO1994022327A1 Stabilised food composition |
| 10/13/1994 | WO1994022320A1 Fat soluble polymers and their use in foods |
| 10/13/1994 | WO1994022319A1 Process for the production of low-calorie spreads |
| 10/13/1994 | WO1994022313A1 Pan release agent |
| 10/13/1994 | CA2158753A1 Process for the production of low-calorie spreads |
| 10/11/1994 | US5354573 Fat soluble polymers and their use in foods |
| 10/11/1994 | US5354424 Treted with degradation product of polysaccharide, oligomers of cellulose |
| 10/11/1994 | CA1332306C Dual textured food piece of enhanced stability |
| 10/05/1994 | EP0618232A2 Substance BS-3, an anti-oxidant for fats and an analgesic |
| 10/04/1994 | US5352475 Partially crystallizing liquid fat phase, blending in water phase, subjecting to shearing force, discharging water in oil emulsion |
| 10/04/1994 | US5352474 Stabilized, whippable non-dairy creams |
| 09/29/1994 | WO1994021133A1 Method for production of a spread |
| 09/29/1994 | WO1994021132A1 Low fat spread |
| 09/29/1994 | WO1994021131A1 Low fat spread |
| 09/15/1994 | WO1994019961A1 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues |
| 09/15/1994 | WO1994014887A3 Starch-natural gum composite compositions as thickening and suspending agents |
| 09/15/1994 | CA2156612A1 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues |
| 09/14/1994 | EP0614612A1 Calcium citrate-vegetable oil compositions |
| 09/13/1994 | US5346890 Cosmetics |
| 09/13/1994 | US5346716 Low fat, cholesterol-free |
| 09/13/1994 | US5346709 Process for the production of a marine oil preparation |
| 09/11/1994 | CA2114997A1 Calcium citrate-vegetable oil compositions |
| 09/07/1994 | EP0613620A2 Process for the production of a dairy spread |
| 09/01/1994 | WO1994018850A1 Method of preparing reduced fat foods |
| 09/01/1994 | WO1994018849A1 Method of preparing reduced fat foods |
| 09/01/1994 | WO1994018846A1 Low fat spread with non-proteinaceous crystal inhibitors |
| 08/31/1994 | EP0612346A1 Stabilization of marine oils. |
| 08/30/1994 | CA1331716C Fat composition |
| 08/23/1994 | US5340600 Low fat spread with non-proteinaceous crystal inhibitors |
| 08/23/1994 | CA1331537C Food emulsion |
| 08/18/1994 | WO1994018290A1 Synthesis of acetoglyceride fats |
| 08/18/1994 | WO1994017672A1 Low-safa cream alternatives |
| 08/18/1994 | CA2153411A1 Synthesis of acetoglyceride fats |
| 08/16/1994 | US5338563 Process for the preparation of a spatter-resistant low-fat spread |
| 08/16/1994 | US5338562 Low fat spread and process for making same |
| 08/16/1994 | US5338561 Water-continuous emulsions based on polysaccharides |
| 08/16/1994 | US5338560 Aqueous concentration of gelling starch |
| 08/16/1994 | CA2090128A1 Fat-reduced butters |
| 08/16/1994 | CA2090127A1 Fat-reduced butters |
| 08/10/1994 | EP0609465A1 Custard cream |
| 08/10/1994 | CN1090474A Fatty ingredient |
| 08/09/1994 | CA1331307C Food products containing fish oils stabilized with fructose |
| 08/04/1994 | WO1994016573A1 Edible spray oil |