| BUNGE OILS, INC. Patent applications |
| Patent application number | Title | Published |
|---|
| 20090205535 | Stabilized Vegetable Oils And Methods Of Making Same - A method for modifying ethylenic unsaturation in a triglyceride. One or more unsaturated fatty acyl moieties present in the triglyceride are substituted with a a lactone substitution, a dihydrofuran substitution, or a ketone substitution via an electron acceptor mediated reaction. The resulting reaction products are useful, for example, as lubricants, metalworking fluids, mold release agents, hydraulic fluids, or dielectric fluids, or as components of lubricants, metalworking fluids, mold release agents, hydraulic fluids, or dielectric fluids, and modified fatty acids for polymer synthesis. | 08-20-2009 |
| 20090130289 | High Stearic High Oleic Soy Oil Blends - A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A food product employing the complete shortening composition is also described. Several non-limiting examples of the food product are a baked food, such as a short bread cookie, biscuit, pie crust, or puff pastry shell, or icing, such as cake icing or pastry icing. | 05-21-2009 |
| 20090030213 | Stabalized Vegetable Oils And Methods Of Making Same - A method for modifying ethylenic unsaturation in a triglyceride. One or more unsaturated fatty acyl moieties present in the triglyceride are substituted with a lactone or ketone moiety via a electron donor mediated reaction. The resulting reaction products are useful, for example, as formulations for lubricants, hydraulic fluids, dielectric fluids, and intermediates for polymer synthesis. | 01-29-2009 |
| 20090004333 | Microencapsulated Oil Product and Method of Making Same - A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products. | 01-01-2009 |
| 20080262255 | STABILIZED VEGETABLE OILS AND METHODS OF MAKING SAME - A method for modifying ethylenic unsaturation in a triglyceride. One or more unsaturated fatty acyl moieties present in the triglyceride are substituted with a lactone or ketone moiety via a electron acceptor mediated reaction. The resulting reaction products are useful, for example, as lubricants, metalworking fluids, mold release agents, hydraulic fluids, or dielectric fluids, or as components of lubricants, metalworking fluids, mold release agents, hydraulic fluids, or dielectric fluids, and intermediates for polymer synthesis. | 10-23-2008 |
