Class / Patent application number | Description | Number of patent applications / Date published |
426611000 | Having ester other than triglyceridic carboxylic | 18 |
20090123635 | Structured Lipid Compositions - Lipid compositions are provided exhibiting the functionality of a typical shortening or filler fat, but are achieved with reduced and essentially zero trans-unsaturated fatty acids and that deliver reduced caloric content. By one approach, the functional lipid compositions include a blend of a matrix building ingredient, which is preferably a structured glycerol ester, and an edible liquid oil diluent in ratios such that the lipid composition exhibits the functionality of the traditional shortening or filler fat. | 05-14-2009 |
20090176003 | MUTANT DELTA-8 DESATURASE GENES ENGINEERED BY TARGETED MUTAGENSIS AND THEIR USE IN MAKING POLYUNSATURATED FATTY ACIDS - The present invention relates to mutant delta-8 desaturase genes, which have the ability to convert eicosadienoic acid [20:2 omega-6, EDA] to dihomo-γ-linolenic acid [20:3, DGLA] and/or eicosatrienoic acid [20:3 omega-3, ETrA] to eicosatetraenoic acid [20:3 omega-3, ETA]. Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding delta-8 desaturase along with methods of making long-chain polyunsaturated fatty acids (PUFAs) using these mutant delta-8 desaturases in plants and oleaginous yeast are disclosed. | 07-09-2009 |
20110151102 | FAT OR OIL COMPOSITION - To obtain a fat or oil composition which can make a delicious deep-fried food, which is coated with batter having a good dispersibility, and has improved flavor and texture, provided is a fat or oil composition containing 20 wt % or more of diacylglycerol and sucrose fatty acid esters, in which the content of monoester of the sucrose fatty acid esters is 30 wt % or more. | 06-23-2011 |
20110200735 | OIL COMPOSITIONS OF STEARIDONIC ACID - Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a a source of stearidonic acid. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition. | 08-18-2011 |
20110223312 | TRIGLYCERIDE-ENCAPSULATED PHYTOSTEROL MICROPARTICLES DISPERSED IN BEVERAGES - A method of supplementing a beverage or other edible aqueous medium with phytosterols, and the resulting phytosterol-supplemented edible media and other edible products, are described. The method includes admixing a dry powder of non-esterified phytosterol microparticles with triglyceride-based edible oil to produce a slurry of powder in oil. The slurry is optionally homogenized to disaggregate caked or otherwise aggregated phytosterol microparticles, allowing an increased proportion of the microparticles to be uniformly coated with the oil. The slurry is admixed and homogenized in the liquid aqueous phase of an edible aqueous medium with at least one exogenous emulsifier, surfactant or other agent that can stabilize the dispersion of oil-encapsulated phytosterol microparticles. The beverage or other edible aqueous medium may be pasteurized. | 09-15-2011 |
20110250343 | FAT CRYSTALLIZATION ACCELERATOR - Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used, for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, the invention was completed. | 10-13-2011 |
20110262616 | FAT COMPOSITION - There is provided a fat composition that makes possible to prepare stir-fried food, deep-fried food or mayonnaise. The fat composition contains an emulsifier having an HLB of not more than 5 in an amount of 0.1 to 3% by weight. | 10-27-2011 |
20120156358 | FAT COMPOSITION FOR USE IN FOOD - Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol. | 06-21-2012 |
20120171350 | NUTRITIONAL PRODUCTS INCLUDING MONOGLYCERIDES AND FATTY ACIDS - Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component. | 07-05-2012 |
20140205737 | EUTECTIC MIXTURES OF ESTERIFIED PROPOXYLATED GLYCEROLS WITH DIGESTIBLE FATS - Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed. | 07-24-2014 |
20160143312 | FAT-BASED CONFECTIONERY PRODUCTS - The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation thereof. The encapsulated oil comprises a liquid oil encapsulated in an outer shell comprising cross-linked agent and a structuring agent incorporated into the capsule or added externally. | 05-26-2016 |
20160165915 | CHOCOLATE AND HARD BUTTER | 06-16-2016 |
426612000 | Liquid | 6 |
20080254195 | DELTA-9 ELONGASES AND THEIR USE IN MAKING POLYUNSATURATED FATTY ACIDS - Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding delta-9 elongases along with a method of making long-chain polyunsaturated fatty acids (PUFAs) and using these delta-9 elongases in plants. | 10-16-2008 |
20090181149 | LOW SATURATED-FAT SUNFLOWER AND ASSOCIATED METHODS - Provided are sunflowers, parts thereof, cultures of, and seeds that are capable of producing sunflower oil that is low in saturated fat and, optionally, high in linoleic acid as well as associated methods. | 07-16-2009 |
20100323086 | PLANTS AND SEEDS OF SPRING CANOLA VARIETY SCV218328 - The invention relates to a novel canola line designated as SCV218328. The invention also relates to the seeds, the plants, and the plant parts of canola line SCV218328 as well as to methods for producing a canola plant produced by crossing canola line SCV218328 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. The invention further relates to canola lines or breeding lines and plant parts derived from canola line SCV218328, to methods for producing other canola lines or plant parts derived from canola line SCV218328 and to the canola plants, varieties, and their parts derived from use of those methods. The invention additionally relates to hybrid canola seeds, plants, and plant parts produced by crossing the line SCV218328 with another canola line. | 12-23-2010 |
20130129904 | OIL COMPOSITIONS OF STEARIDONIC ACID - Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. Also provided are methods for making the compositions. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition. | 05-23-2013 |
20140234522 | OIL/FAT COMPOSITION - Provided is a fat or oil composition that may suppress degradation odor at the time of cooking even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and is capable of improving the taste and flavor of a cooked food. The fat or oil composition comprises the following components (A) and (B): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids thereof is from 0.4 to 10 mass % with respect to total constituent fatty acids of the fat or oil; and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol. | 08-21-2014 |
20160135475 | OIL AND/OR FAT COMPOSITION FOR COOKING, METHOD FOR PRODUCING THE SAME, AND METHOD FOR REDUCING OIL AND/OR FAT CONTENT REMAINING IN COOKED MATERIAL AFTER COOKING - Provided is an oil and/or fat composition for cooking comprising: an oil and/or fat; and 0.02 to 0.09% by mass of polyglycerin fatty acid esters, wherein the oil and/or fat in the oil and/or fat composition for cooking consists of one of or a combination of two or more of animal or vegetable oil and/or fats, hydrogenated oils and/or fats thereof, oil and/or fat fractions thereof, and transesterified oils and/or fats thereof, 80% by mass or more of glycerides of the oil and/or fat are triglycerides, the polyglycerin fatty acid esters have an HLB value of 3.5 or lower, and 5 to 50% by mass of constituent fatty acids of the polyglycerin fatty acid esters are an unsaturated fatty acid(s) having 8 to 22 carbon atoms. The composition is capable of efficiently reducing the oil content remaining in a cooked material. Defined methods producing and reducing are also provided. | 05-19-2016 |