Class / Patent application number | Description | Number of patent applications / Date published |
426033000 | Isolated triglyceride other than milk derived | 40 |
20080233235 | SOLID PHASE GLYCEROLYSIS - An enzymatic solid phase reaction for preparing a solid having greater than 40% monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and optionally (iv) lecithin; such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, and a solid fat content of more than about 75% at 20° C. The present invention further relates to a process of preparing an enzymatic solid phase reaction mixture for preparing a solid having greater than 40% monoglyceride. | 09-25-2008 |
20090098245 | FOODSTUFF - There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent. | 04-16-2009 |
20090136619 | PROCESS FOR PREPARING A HARD BUTTER SUITABLE FOR CHOCOLATE PRODUCTS - There is provided a process for preparing a fat and oil having a 1,3-disaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triglyceride (SUS)/1,2-disaturated long-chain fatty acid 3-monounsaturated long-chain fatty acid triglyceride (SSU) mass ratio of 9/1 or more, which comprises conducting transesterification of a fat and oil containing SUS of 50% by mass or more and SSU with an action of a 1,3-selective lipase selected from the group consisting of lipases derived from | 05-28-2009 |
20090155412 | Enzymatic Interesterification Using Stepwise Changes In Temperature For Development of Trans Fat-Free Fats and Oils - Disclosed herein is a method of preparing trans fat-free oils and fats by an enzymatic interesterification (EI), and trans fat-free oils and fats prepared by the method. Specifically, the method comprises the steps of: 1) mixing fully hydrogenated fat derived from vegetable oil with RBD olive oil; 2) adding lipase to the mixed oil and reacting the mixed oil with lipase at 65 to 80° C. for 1 to 4 hours (1 | 06-18-2009 |
20090162478 | HIGH MELT LIPIDS - The presently described technology relates to edible fatty acid ester compositions and methods of preparing the same. The described edible fatty acid ester compositions are prepared by blending a source of fatty acid or fatty acid ester with a polyhydroxy polyol and reacting the components under appropriate conditions to produce an ester or polyester of the polyhydroxy polyol with a melting point of the final composition of greater than about 65° C. The described edible fatty acid esters may be used, for example, to avoid release of a functional ingredient within a food product until temperatures exceed about 65° C. | 06-25-2009 |
20090317512 | Vegetable protein concentrate - This invention relates to a process for preparing a vegetable protein concentrate from oleaginous vegetable material that comprises the steps of: | 12-24-2009 |
20100015280 | Functional No-Trans Oils With Modulated Omega-6 To Omega-3 Ratio - The functional oils provided herein are formulated for low saturated fat content, rapid crystallization, no trans content, high alpha-linolenic acid (ALA), and a specific ratio of omega-6 (linoleic; C18:2) to omega-3 (alpha-linolenic; C18:3) acids. The functional oils provided herein are formulated with liquid vegetable oil and concentrated saturated fatty acid fraction, where the concentrated saturated fatty acid fraction is derived principally from interesterified blends of liquid oil and fully hydrogenated vegetable oil. The unique ensemble of desirable functional and nutritional properties has not previously been simultaneously formulated into lipid compositions suitable for shortening and spray oil applications. | 01-21-2010 |
20100047389 | FOOD OR BEVERAGE CONTAINING HIGHLY UNSATURATED FATTY ACID,AND PROCESS FOR PRODUCTION THEREOF - [PROBLEMS] To prevent the generation of deterioration odor caused by the oxidation of a food or beverage containing a highly unsaturated fatty acid (HUFA)-containing fat-and-oil during storage, and provide a HUFA-containing liquid composition having excellent long-term flavor stability. | 02-25-2010 |
20100062107 | GLYCERIDE OIL COMPOSITION FROM FISH OIL AND PREPARATION METHOD THEREOF - Provided are a glyceride oil composition derived from a fish oil and a preparation method thereof. The composition includes docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) with a content of 45 to 95% by weight and eicosapentaenoic acid (EPA) with a content of 0.001 to 13% by weight among constituent fatty acids, and a saturated fatty acid having 16 to 18 carbon atoms, which is bonded at 1- and 3-positions, with a content of 0.001 to 5% by weight among constituent fatty acids, in which a weight ratio of docosahexaenoic acid (DHA)/docosapentaenoic acid (DPA) is 0.5 to 8 and a weight ratio of docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) is 3.5 to 15. The glyceride oil composition derived from fish oil has nutritional and physiological superiority due to containing a great amount of polyunsaturated fatty acids such as DHA and DPA in a form of glyceride, and can minimize disadvantages of EPA such as inhibition of ω-6 fatty acid metabolism by containing a low amount of EPA. The glyceride oil composition is excellent in digestion and absorption of polyunsaturated fatty acids into a human body by containing a low amount of saturated fatty acids at 1- and 3-positions and process characteristics such as an oxidation stability and water-dispersibility. | 03-11-2010 |
20100104694 | Process for Producing a Glyceride Composition - A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride. | 04-29-2010 |
20100151079 | TRANS FATTY ACID FREE FAT FOR MARGARINE PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME - The present invention can provide margarine oil with the enzymatic interesterification reaction, in which trans fatty acid, different from the existing partially hydrogenerated oil, is not formed in the process, and it has solid fat value profile and melting point corresponding to that of partially hydrogenerated oil and contains less than 1% of trans fatty acid, less than 27% of palmitic acid, more than 99% of triglyceride, less than 1% of diglyceride and monoglyceride, less than 1% of trans fatty acid and based on total fatty acid content. Accordingly, the margarine oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and is easily to use for substituting in the ratio of 1:1 because of its physical properties corresponding to that of partially hydrogenerated oil for margarine oil and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing margarine oil such as partially hydrogenerated oil. | 06-17-2010 |
20100178386 | TRANS FATTY ACID FREE FAT FOR FRYING PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME - The present invention can provide frying oil with the enzymatic interesterification reaction, in which trans fatty acid is not formed in the process different from the existing partially hydrogenerated oil and the frying oil contains less than 1% of trans fatty acid content and less than 27% of palmitic acid based on total fatty acid content and has solid fat content at temperature of 37.8° C. and melting point corresponding to that of partially hydrogenerated oil. Accordingly, the frying oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and has higher triglyceride content without side reaction, and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing frying oil such as partially hydrogenerated oil, and has taste corresponding to partially hydrogenerated oil. | 07-15-2010 |
20100255152 | PROCESS FOR PREPARING HARD BUTTER - The present invention relates to a process for preparing a hard butter, which comprises conducting transesterification between one or more selected from the group consisting of straight-chain saturated C16-22 fatty acids and lower alcohol esters thereof and a triglyceride having oleoyl group and/or linoleoyl group at the 2-position with an action of a granulated powder lipase comprising a lipase derived from | 10-07-2010 |
20100303957 | Edible Oil and Processes for Its Production from Microalgae - Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae. | 12-02-2010 |
20110059204 | PRODUCTION OF POLYUNSATURATED FATTY ACIDS IN OLEAGINOUS YEASTS - Methods for the production of omega-3 and/or omega-6 fatty acids in oleaginous yeasts grown on a fermentable carbon source selected from the group consisting of invert sucrose, glucose, fructose and combinations of these, provided that glucose is used in combination with invert sucrose and/or fructose. Specifically, methods are provided for production of linoleic acid, eicosadienoic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, n-6 docosapentaenoic acid, α-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid. | 03-10-2011 |
20110076358 | PROCESS FOR PRODUCING DIACYLGLYCEROL-RICH FAT OR OIL - Provided is a process for producing a diacylglycerol-rich fat or oil efficiently under an industrially advantageous condition. Provided is a process for producing a diacylglycerol-rich fat or oil, including subjecting monoacylglycerols to a transesterification reaction by using a lipase in the presence of water. | 03-31-2011 |
20110200707 | FISH FLAVOUR - The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same. | 08-18-2011 |
20110206804 | METHOD FOR PRODUCING DIACYLGLYCEROL-RICH FAT AND/OR OIL - It is intended to provide a method for efficiently producing a diacylglycerol-rich fat and/or oil that has a low content of trans-unsaturated fatty acids and has a good color and a good flavor characteristic to diacylglycerols. | 08-25-2011 |
20110256264 | FOODSTUFF - There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent. | 10-20-2011 |
20110262592 | COCOA BUTTER EQUIVALENTS PRODUCED BY THE ENZYMATIC INTERESTERIFICATION PROCESS AND METHOD FOR PREPARING THE SAME - The present invention relates to a process for preparing hard butter having high SOS content by mixing oil for preparing butter with fatty acid or fatty acid ester, adding 1,3 regio-specific enzymes to the obtained mixture to carry out interesterification, distilling the obtained reactants to remove fatty acid, ethyl ester, and monoglyceride and diglyceride formed after the reaction and fractionally extracting the obtained reactants to separate a solid phase, and to cocoa butter equivalents prepared by the hard butter and a process for preparing the same in which the cocoa butter equivalents can replace existing import cocoa butter equivalents with 1:1 because of its equivalent chemical properties, and have no difference in taste and properties with natural cocoa butter and also have lower trans fatty acid. Hard butter according to the present invention can make desired triglyceride structure in oil based on the reaction conditions and have a improved purity and yield in the whole process by recycling all of byproduct other than major product in the distillation and fractional distillation process and is eco-friendly matter by using the enzymatic interesterification reaction, and also cocoa butter equivalents made by the hard butter is characterized in replacing existing import cocoa butter equivalents with 1:1 because of its equivalent chemical composition and properties in the production of chocolate with no difference in taste. | 10-27-2011 |
20110274787 | PRODUCTION OF POLYUNSATURATED FATTY ACIDS IN OLEAGINOUS YEASTS - Methods for the production of omega-3 and/or omega-6 fatty acids in oleaginous yeasts grown on a fermentable carbon source selected from the group consisting of invert sucrose, glucose, fructose and combinations of these, provided that glucose is used in combination with invert sucrose and/or fructose. Specifically, methods are provided for production of linoleic acid, eicosadienoic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, n-6 docosapentaenoic acid, α-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid. | 11-10-2011 |
20110287136 | HYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS TO PRODUCE TRIGLYCERIDES - Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils. | 11-24-2011 |
20110318453 | METHOD FOR PRODUCING FATS AND OILS - The present invention discloses a safer, more effective and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low which comprises, upon removing by crystallization a XXX triglyceride and a XX diglyceride each of which is contained in fats and oils comprising 50 to 90 mass % of a XUX triglyceride in total triglycerides, the step of conducting such removing by crystallization in the presence of a fatty acid lower alkyl ester. This method is a more efficient and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low. | 12-29-2011 |
20120064192 | Enzymatic Oil-Degumming Method - A process of enzymatic degumming edible oils, comprising treating edible oil with a lipid acyltransferase so as to transfer an acyl group from a major part of the phospholipid to one or more acyl acceptors, wherein the acyl acceptor may be any compound comprising a hydroxyl group. In one embodiment preferably the acyl acceptor is water and in another embodiment preferably the acyl acceptor is one or more sterols and/or stanols. When the acyl acceptor is a stanol and/or sterol, one or more sterol esters and/or stanol esters are produced. The lipid acyltransferase for use in the process of the present invention may comprise one or more of the following amino acid sequences: SEQ ID NO: 1, SEQ ID NO: 3, SEQ ID NO: 4, SEQ ID NO: 5, SEQ ID NO: 6, SEQ ID NO: 7, SEQ ID NO: 8, SEQ ID NO: 9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, or SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 18, SEQ ID NO: 36, SEQ ID NO: 38, SEQ ID NO: 40, SEQ ID NO: 41, SEQ ID NO: 45, SEQ ID NO: 47, SEQ ID NO: 50 or an amino acid sequence which has 75% or more identity thereto. A novel lipid acyltransferase comprising the amino acid sequence shown as SEQ ID NO: 16 is also taught. | 03-15-2012 |
20120076894 | DELTA-5 DESATURASE AND ITS USE IN MAKING POLYUNSATURATED FATTY ACIDS - Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding delta-5 desaturase along with a method of making long chain polyunsaturated fatty acids (PUFAs) using this delta-5 desaturase in plants and oleaginous yeast are disclosed. | 03-29-2012 |
20120100251 | FOOD COMPOSITIONS COMPRISING ORGANOGELS - The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals, pharmaceuticals, pet food, or animal feed. | 04-26-2012 |
20120196000 | PRODUCTION METHOD FOR TRISATURATED FATTY ACID GLYCERIDE CONTAINING OIL COMPOSITION - A trisaturated fatty acid, glyceride-containing oil composition is produced in a step (1) of preparing an oil mixture containing saturated fatty acids (S) in an amount of 45 to 75 wt % and unsaturated fatty acids (U) in an amount of 25 to 55 wt % in all constituent fatty acids by mixing an oil containing SSSs in an amount of 35 wt % or more with an oil having an iodine value of 35 or more; a step (2) of interesterifying the oil mixture with a lipase; a step (3) of obtaining an oil containing liquid and solid oils by crystallizing the oil mixture without use of solvent until the value (X-Y), wherein X is the SSS content (wt %) of the oil after interesterification and Y is the solid oil content (%) during crystallization, becomes 2 to 13; and a step (4) of separating the liquid oil by fractionation of the oil. | 08-02-2012 |
20120276247 | Lipase Variants - The present invention relates to a newly identified lipase belonging to the Ustilaginaceae family of | 11-01-2012 |
20130149414 | PROCESSING OF VEGETABLE OILS - A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification. | 06-13-2013 |
20130280379 | FISH FLAVOUR - The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same. | 10-24-2013 |
20130295225 | Structural Fat for the Production of Low Saturated, Zero Trans Fatty Acids Margarine, Fat Spreads, Icings, Frostings, Shortenings and Food Products - Processes for preparing an edible hard stock for use in formulation of margarines, spreads, icings, shortenings, frostings and other products are disclosed that include: providing a first group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification comprising mainly by C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification enriched mainly in C12:0 and C14:0; providing a third group of fats comprise triglyceride liquid oils at ambient temperature, and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats. Compositions and products produced by these processes are also disclosed. | 11-07-2013 |
20140234483 | STRUCTURAL FAT FOR THE PRODUCTION OF LOW SATURATED, ZERO TRANS FATTY ACIDS MARGARINE, FAT SPREADS, ICINGS, FROSTINGS, SHORTENINGS AND FOOD PRODUCTS - Processes for preparing an edible hard stock are disclosed for use in the formulation of margarines, spreads, icings, shortenings, frostings and other products that need a structural fat to hold at least some liquid unsaturated triglycerides or diglycerides are disclosed, wherein the hard stock is a random interesterified product and has three groups of fats, the process comprises: providing a first group of fats saturated by fractionation or by fully hydrogenation comprising more than 85% of C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation or by full hydrogenation comprising more than 75% of C12:0 and C14:0 fatty acids; providing a third group are of triglyceride liquid oils at ambient temperature, that contains C18 with total more than 80%; and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats. | 08-21-2014 |
20140328976 | ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS - A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate. | 11-06-2014 |
20150044329 | DAIRY CREAM ALTERNATIVE - The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides. | 02-12-2015 |
20150289534 | Method for preparing functional edible oil rich in phytosterol esters and diglycerides - A method for preparing functional edible oil rich in phytosterol esters and diglycerides includes steps of: 1) adding phytosterol, triglyceride and a molecular sieve into a reactor, wherein a ratio of the phytosterol and the triglyceride is 1:2-1:6, a molecular sieve amount is 50 g/L; heating to 45-60° C., stirring and ultrasonically treating for 30-60 min; 2) adding 5-20g/L lipase, 100-200 ppm antioxidant, stirring and reacting for 8-12 h with a temperature of 45-60° C. and an atmospheric pressure, stopping heating and naturally cooling to a room temperature; and 3) after reaction, removing the lipase and the molecular sieve by centrifugation, for obtaining the functional edible oil rich in the phytosterol esters and the diglycerides. Products of the present invention do not need separation and purification, and operation is simple. | 10-15-2015 |
20150315466 | NUTRIENT RICH COMPOSITIONS - This invention relates to processes and systems for converting fresh food waste into nutrient rich hydrolysates and particulate compositions. The invention also relates to the hydrolysates and compositions useful, for example, as fertilizers, feedstock or other nutrient supplements. | 11-05-2015 |
20150320082 | METHOD FOR PRODUCING FEED ADDITIVE RAW MATERIAL - Provided is a method for producing a feed additive raw material that can be used as a raw material of a feed additive for improving the palatability of feed and is capable of stably culturing animalcules containing a large amount of amino acids. A method for producing a feed additive raw material, comprising: a first biological treatment step of preparing a first biologically treated liquid containing dispersible bacteria by introducing an organic wastewater containing 40 wt % or more of protein to a first biological treatment tank and performing aerobic biological treatment with bacteria; a second biological treatment step of preparing a second biologically treated liquid by introducing the first biologically treated liquid to a second biological treatment tank and performing activated sludge treatment; and a sludge separation step of taking out part of the tank sludge from the second biological treatment tank as the feed additive raw material. | 11-12-2015 |
20160017225 | NUTRIENT RICH COMPOSITIONS - This invention relates to processes and systems for converting fresh food waste into nutrient rich hydrolysates and particulate compositions. The invention also relates to the hydrolysates and compositions useful, for example, as fertilizers, feedstock or other nutrient supplements. | 01-21-2016 |
20160143309 | POLYPEPTIDES HAVING PHOSPHOLIPASE C ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME - The present invention relates to isolated polypeptides having phospholipase C activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. | 05-26-2016 |
20160249661 | FAT ACTIVATION WITH SEAWEED | 09-01-2016 |