METHOD FOR IMPARTING ANIMAL-FAT-LIKE FLAVOR IN PROCESSED FOOD PRODUCT

SEMI-SOLID OIL-IN-WATER EMULSIFIED FOOD COMPOSITION COMPRISING CELLULOSE MICROFIBRILS

SOLID COMPOSITION CONTAINING OLEOGEL

HIGH OIL CONTENT OIL-IN-WATER TYPE EMULSIFIED OIL-AND-FAT COMPOSITION

FLAVOR-IMPROVING ENZYME AGENT AND APPLICATION THEREOF

OIL-IN-WATER EMULSION GEL AND PREPARATION METHOD AND USE THEREOF, AND FAT SUBSTITUTE

Climate change mitigation using oleogels prepared from plant proteins to replace animal derived fats and tropical oils in food products

A LIPID COMPOSITION FOR BAKERY PRODUCTS

NEW OIL-IN-WATER NANOEMULSION

Composition in the Form of a Supramolecular Arrangement Including Hydrophilic Molecules Which is Stabilized by Mineral Particles in a Lipid Phase

Kind of plant protein-based fat analogue and its preparation and 3D/4D printing application

FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY

EMULSIFIED COMPOSITION

EMULSIFIED COMPOSITION

PEA PROTEIN EMULSIFIER

OIL ENCAPSULATED IN NATURAL PLANT-BASED MATERIAL

OIL-IN-WATER TYPE EMULSION COMPOSITION, AND METHOD FOR PRODUCING SAID OIL-IN-WATER TYPE EMULSION COMPOSITION

Structured Fat System With Reduced Content In Or Free From Trans And Saturated Fatty Acids And Uses Thereof For The Preparation Of Foodstuffs

EMULSIFIED OIL AND FAT COMPOSITION

ISOLATED OLEOSOME COMPOSITION AND PROCESS FOR PREPARING IT

OIL AND FAT COMPOSITION

Controlled cannabis decarboxylation for an infused soluble fat product

OIL-AND-FAT COMPOSITION

FAT/OIL COMPOSITION CONTAINING FINE FOOD PARTICLE AND MANUFACTURING METHOD THEREOF

Method for making cannabinoids infused consumables

Nut butter composition

Culinary processes and products

FOOD COMPOSITIONS CONTAINING VEGETABLE OIL AND MIXTURE WITH STABILISING PROPERTIES

Solid composition containing oleogel

Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition

A METHOD OF PRODUCING MIXED MICROBIAL CULTURES

Food product for chewing or swallowing difficulty

Separated liquid seasoning

Emulsified seasoning

Odourless shea based esters

Solutions and dispersions of amide compounds

ETHYL CELLULOSE OLEOGEL DISPERSION

EDIBLE FAT PRODUCT

Edible and thermoreversible oleogel and method for preparation thereof

Metastable, translucent flavor nanoemulsion and methods of preparing the same

EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS

EXTRACT EMULSIFIED OIL COMPRISING ANTIOXIDANT, COOKING OIL CONTAINING THE SAME AND PREPARATION METHOD THEREFOR

Lysolecithin compositions and their use

Process for producing a PUFA-containing feedstuff by extruding a PUFA-containing biomass

APPARATUS AND METHOD FOR EXTRACTING ESSENTIAL OIL

Manufacturing method for liquid seasoning containing oil phase and water phase

HIGHLY REFINED CELLULOSE CARRIER FOR OIL FLAVORANTS

PROCESS FOR PREPARING CAROTENOIDS BY SUBMERGED FERMENTATION WITH MIXED CULTURES OF (+) AND (-) STRAINS OF THE FUNGUS BLAKESLEA TRISPORA

Pharmaceutical composition based on a hepatoprotector and prebiotic, and method for administrating

Method for production of aerated water-in-oil emulsions and aerated emulsions

Use of alternan as texturizing agent in foodstuffs and cosmetics

Oil-in-water structured emulsion composition for use as a fat substitute

Easy Butter Maker

METHOD FOR PRODUCTION OF AERATED WATER-IN-OIL EMULSIONS AND AERATED EMULSIONS

Edible water-in-oil emulsion and a process for preparing such emulsion

Oil or fat composition

Oil or fat composition containing diglycerides

STABILIZED MULTIPHASE AQUEOUS COMPOSITIONS

Bio-based fiber gums (BFGs) and processes for producing BFGs

Fortification of nutritional products with olive extracts containing hydroxytyrosol and hydroxytyrosol fortified nutritional products

Water-in-oil emulsion comprising omega-3 fatty acids and process for the manufacture of same

Food product containing ethylcellulose

Method of Forming Encapsulated Compositions with Enhanced Solubility and Stability

Oral compositions comprising edible oils and vitamins and/or minerals and methods for making oral compositions

ELECTROSTATIC PROTEIN/GLUCOSINOLATE COMPLEXES

Low fat food containing gas bubbles

Use of alternan as texturizing agent in foodstuffs and cosmetics

STABLE DOUBLE EMULSIONS

FORTIFICATION OF NUTRITIONAL PRODUCTS WITH OLIVE EXTRACTS CONTAINING HYDROXYTYROSOL AND HYDROXYTYROSOL FORTIFIED NUTRITIONAL PRODUCTS.

Method of making complexed fat compositions

Compositions comprising edible oils and vitamins and/or minerals and methods for making the compositions

Anolyte for copper plating

Low carbohydrate fiber containing emulsion

Whey protein and lipid composition

Electrochemical processing cell

Aqueous lecithin dispersions

Oral compositions comprising edible oils and vitamins and/or minerals and methods for making oral compositions

Foods and drinks containing diacylglycerol

Emulsions

Method of preventing parturient hypocalcemia in animals and compositions used therein

Continuous rosin roller press and related methodologies