Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23D - Edible oils or fats, e.g. margarines, shortenings, cooking oils › A23D 9 - Other edible oils or fats, e.g. shortenings, cooking oils
Patents for A23D 9 - Other edible oils or fats, e.g. shortenings, cooking oils (11,264)
01/2009
01/01/2009US20090004358 Method of Producing and Administering a Nutritional Supplement Including Sunflower Butter
12/2008
12/31/2008EP2007215A2 Food products comprising long chain polyunsaturated fatty acids and methods for preparing the same
12/31/2008EP1641345A4 Sprayable cookware release composition with reduced heat induced browning
12/31/2008EP1513922B1 Pasteurisation process for microbial cells and microbial oil
12/31/2008CN101331932A Convenient flavouring oil
12/31/2008CN101331901A Combined edible oil with reasonable fatty acid proportion
12/30/2008US7470527 Preparation of microbial oil
12/30/2008US7470445 Oil or fat composition
12/24/2008WO2008156026A1 Glycerol-3-phosphate acyltransferase (gpat) homologue and use thereof
12/24/2008WO2008155696A1 Extruded delivery system
12/24/2008WO2008133442A3 Fermented lycium fruit oil
12/24/2008EP2004828A1 Increased phytosterol content through overexpression of an acyl-coa sterol acyltransferase
12/24/2008CN101326951A One-step method separation and extraction technology of sunflower seed oil protein aqua
12/24/2008CN101326942A Technique for extracting seed capsule oil and kernel oil from Zanthoxylum bungeanum seeds using homogeneous solvent two-step extraction method
12/24/2008CA2685713A1 Glycerol-3-phosphate acyltransferase (gpat) homologs and use thereof
12/18/2008US20080312342 Process for the Production of Diacylglycerol
12/18/2008US20080311273 Composition for Reducing Fat Migration in Food Products
12/18/2008US20080311257 Use of Cocoa Butter in Culinary Preparations
12/17/2008CN101325878A Novel fat powders
12/11/2008US20080305237 Cooking Fat Product With Improved Spattering Behaviour
12/11/2008US20080305221 Water-in-Oil Emulsion With Improved Spattering Behaviour
12/11/2008US20080305170 Method for producing calcium component powder containing oil-soluble substance
12/10/2008EP1727882A4 Method for preventing the oxidation of lipids in animal and vegetable oils and compositions produced by the method thereof
12/10/2008EP1691627B1 Water-in-oil emulsion with improved spattering behaviour
12/10/2008CN101317652A Preparation method for highland barley essential oil and solvent extraction
12/10/2008CN101317651A Method for preparing essential oil and compression of highland barley
12/10/2008CN101317649A Method for preparing glossy ganoderma spore oil
12/10/2008CN101317647A Flavouring material avoiding edible oil
12/10/2008CN101317611A Multi-stage molecular distillation continuous depickling technique for oil and fat with high acidity number
12/10/2008CN101317610A Method for processing black benne oil
12/04/2008WO2008146745A1 Novel lysophosphatidate acyltransferase gene
12/04/2008WO2008144922A1 Ultraviolet radiation light emitting diode device
12/04/2008CA2687610A1 Novel lysophosphatidic acid acyltransferase genes
12/03/2008EP1648243A4 Reduced trans fat product
12/02/2008CA2334022C Contaminant reduced marine oil
11/2008
11/27/2008WO2008143223A1 Oil-and-fat composition for spray, and method for production of backed confectionery using the composition
11/26/2008EP1993374A2 Extinguisher food product and method of manufacture
11/26/2008CN101310708A Method for improving conversion rate of oil-soluble unsaturated lipid to water-soluble lipid
11/26/2008CN101310622A Method for preparing microbial fat with low-content non saponifying objects and the fat
11/26/2008CN101310608A Blend oil containing omega-3 fatty acid and preparation method thereof
11/26/2008CN101310607A Novel edible vegetable oil
11/25/2008CA2336272C Stabilisation of pigments and polyunsaturated oils
11/20/2008WO2008139945A1 Low-fat food
11/20/2008WO2008138970A1 Structured food products with low content of saturated and trans unsaturated fats
11/20/2008WO2008138575A2 Deodorization and stabilization of marine oils
11/20/2008US20080286414 Drink Comprising a Combination of Fish Oil and Probiotics
11/20/2008DE112006003360T5 Modifizierte Kokosnussöle mit breitem antimikrobiellem Spektrum Modified coconut oils with a broad antimicrobial spectrum
11/20/2008CA2686795A1 Low-fat food
11/19/2008EP1992233A1 Stabilized marine oils and process of making them
11/19/2008EP1992231A1 Food products with low content of saturated and trans unsaturated fats
11/19/2008CN201150238Y Alkalization, decolorization and deodorization integrated kettle of finished tea oil
11/18/2008CA2316298C Fat blend
11/13/2008WO2008137871A1 High stearic high oleic soy oil blends
11/13/2008WO2008136495A1 Organogel and method for producing organogel
11/13/2008US20080280010 Improved meal phenotype due to altered gene expression of nucleic acid inserted into progenitor cell of plants; transformation vector containing nucleotide sequence of polypeptide; target induced lesion in genome
11/13/2008US20080280009 Containing fatty acids; mixture contains both alpha-linolenic acid and linoleic acid
11/13/2008CA2685618A1 High stearic high oleic soy oil blends
11/06/2008WO2008134402A1 High oil hybrid brassica line 46p50
11/06/2008WO2008133442A2 Fermented lycium fruit oil
11/06/2008WO2008132713A1 Nourishing oil composition for infants and young children
11/06/2008WO2008132127A1 Method for obtaining fish oils stabilised by plants and having a satisfactory taste acceptability, and corresponding oily extracts
11/06/2008US20080274203 Having high amounts of phospholipids, astaxanthin esters and/or omega-3 contents; antiinflammation, antioxidant effects, improving insulin resistance and blood lipid profile
11/06/2008US20080274175 Compositions Comprising Edible Oils and Vitamins and/or Minerals and Methods for Making the Compositions
11/05/2008CN101297689A Pure natural edible fresh chili oil and preparation thereof
11/04/2008CA2578881C Vitamin d compositions and method of administration to a human being
10/2008
10/30/2008US20080269328 cardiovascular benefits of diets supplemented with "designer oils" containing low ratios of n-6:n-3 fatty acids from different sources, either fish oil (source of docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) or flaxseed oil (source of alpha-linolenic acid (ALA);
10/30/2008US20080268094 produced by the reaction of glycerol with mixtures of fatty acids from C1 to C22 or by the reaction of glycerol with mixtures of fatty acids from C1 to C22 and/or vegetable oils and/or animal fats
10/29/2008CN101296625A Food comprising silicon
10/29/2008CN100429298C Fat and oil composition having a foam-controlling effect
10/28/2008US7442541 biologically pure strain of Aureobasidium pullulans isolated from a food source; culturing in a medium containing saccharides as a carbon source; has resistance to the antibiotic cycloheximide
10/28/2008US7442531 comprising a medium-chain fatty acid at sn-1 and 3 positions and a long chain fatty acid at sn-2 position can be industrially efficiently produced; enzyme comprises an unspecific lipase and the chemical catalyst comprises an alkaline catalyst or an acid catalyst
10/28/2008CA2438166C Cooking oil additive and method of using
10/24/2008CA2586194A1 High oil hybrid brassica line 46p50
10/23/2008WO2008085840A3 Food compositions incorporating additional long chain fatty acids
10/23/2008US20080262109 Method for producing liquid preparations having a solid body content
10/23/2008US20080260931 Having saturated 1,3-long or medium chain and unsaturated 2-long chain substitution of which X ray diffraction spacing value is greater than 65 angstroms; chocolates, margarine, shortening; bloom resistance
10/23/2008US20080260930 Novel canola cultivars having high yield and stabilized fatty acid profiles
10/23/2008US20080260929 Endogenous seed oil having increased stearidonic acid content; transgenic plants, recombinant constructs, isolated polynucleotides
10/23/2008US20080260903 Phospholipase
10/23/2008US20080260902 Process for Increasing Throughput of Corn for Oil Extraction
10/22/2008EP1981356A1 Improvement of cold liquid solubility of fat-containing powders
10/22/2008EP1802563A4 Canola oil from hybrid brassica varieties
10/22/2008CN101292020A A process for the removal of sterols and other compounds from glycerol oils
10/21/2008CA2331408C Fatty analogues for the treatment of obesity, hypertension and fatty liver
10/16/2008WO2008122320A1 Preserved olive paste
10/16/2008WO2008095182A3 Formulations of lipophilic bioactive molecules
10/16/2008US20080254195 Isolated nucleic acid fragments and recombinant constructs; plant cells, transgenic seeds, progeny plants
10/16/2008CA2682866A1 Preserved olive paste
10/16/2008CA2681145A1 Delta-8 desaturases and their use in making polyunsaturated fatty acids
10/15/2008EP1979450A1 Dha enrichment process
10/15/2008EP1978812A2 Processes of improving the quality of oil and produced therefrom
10/15/2008CN201131276Y Tea seed oil deflavourization tin
10/15/2008CN101287819A Process for producing triglycerides
10/15/2008CN100425163C Cooked Chuan taste salty rice dumpling stuffing and its preparation method
10/15/2008CN100425157C Fungus soup condiment and its preparation
10/15/2008CN100425154C Production of stewed noodles
10/15/2008CN100425146C Higher unsaturated fatty acid composition
10/14/2008US7435839 Wherein 10 wt % of the fatty acid groups in sn-2 position of the triacylglycerol molecules are saturated fatty acid groups; cosmetics; spreads, margarines, shortenings, sauces, ice-cream, soups, bakery products, and candy
10/14/2008US7435441 Stable liquid fat formed by melting composition of fat with crystals and rolling.
10/14/2008CA2331395C Fatty acid analogues for the treatment of diabetes
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