3626 ⎘
Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides Compositions other than spreads
Oil filler compositions and uses thereof
#302Compositions containing as the active ingredient components from seed
#303Compositions comprising metathesized unsaturated polyol esters
#304Emulsion for a clear beverage
#305Solvent-free process for obtaining phospholipids and neutral enriched krill oils using melting and evaporation
#306Process for producing a PUFA-containing feedstuff by extruding a PUFA-containing biomass
#307Stabilized oil and methods of making the same
#308Filling for a bakery or chocolate product
#309COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID
#310Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#311Manufacturing method for liquid seasoning containing oil phase and water phase
#312Yeast and bacteria as stabilizers in emulsions of oil and water
#313Nanoemulsions having reversible continuous and dispersed phases
#314Brown butter and systems and methods for the continuous production thereof
#315Snack food seasoning
#316COMPOSITIONS CONTAINING AS THE ACTIVE INGREDIENT COMPONENTS FROM SALVIA SCLAREA SEED
#317OIL-IN-WATER EMULSIONS COMPRISING A POLYUNSATURATED FATTY ACID AND METHODS OF MAKING THE SAME
#318FAT-BASED FOOD PRODUCTS
#319Pectin based nanoparticles
#320PRODUCTS CONTAINING PARTIALLY HYDROLYZED SOY BETA-CONGLYCININ, AND RELATED METHODS
#321FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF
#322ARTIFICIAL OIL BODIES
#323Method for production of aerated water-in-oil emulsions and aerated emulsions
#324HIGHLY STABLE AERATED OIL-IN-WATER EMULSION
#325EMULSIONS STABILIZED BY PARTICLES OF AN EDIBLE INORGANIC SALT
#326Quillaja-stabilized liquid beverage concentrates and methods of making same
#327QUARK BASED FAT MIXTURE COMPRISING PLANT OIL AND A PROCESS FOR PRODUCING IT
#328MILK BASED FAT MIXTURE AND A PROCESS FOR PRODUCING IT
#329Method for preparation of an oil-in-water emulsion
#330Ready-to-use, stable emulsion
#331Use of alternan as texturizing agent in foodstuffs and cosmetics
#332Process for preparing infant formula using a static mixer
#333Chocolate product with cocoa particles as the emulsifying agent
#334FAT CONTAINING POLYUNSATURATED FATTY ACID
#335Highly stable aerated oil-in-water emulsion
#336Structured fat system
#337Curcumin solubilisate
#338Prepared foods having high efficacy omega 6/omega 3 balanced polyunsaturated fatty acids
#339Fat-processed starch and process for producing same
#340Composition, batter material using same, food or drink and feed, and method of producing composition
#341Curcumin solubilisate
#342Powderous formulation
#343Process for the manufacture of edible water-in-oil emulsions
#344OIL-IN-WATER EMULSION COMPRISING DEAMIDATED PROTEIN
#345Omega-3 enriched fish oil-in-water parenteral nutrition emulsions
#346Whippable topping with high freeze-thaw stability
#347Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages
#348Cooking oils and food products comprising estolides
#349EDTA—free mayonnaise and method for the production thereof
#350EDIBLE FAT OR OIL, FOOD CONTAINING SAME, AND PROCESS FOR PRODUCING SAME
#351Nanocrystalline solid dispersion compositions and process of preparation thereof
#352Process for the preparation of an edible dispersion comprising oil and structuring agent
#353OIL-IN-WATER-TYPE EMULSION GEL FOOD
#354Extrusion process
#355Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods
#356Process for preparing infant formula
#357Fat-based food products
#358EMULSION COMPOSITION, AND COMPOSITION CONTAINING SAME
#359Vegan Emulsion
#360Compositions comprising metathesized unsaturated polyol esters
#361Organic emulsion comprising DHA and EPA
#362COMPOSITIONS HAVING AN OIL-IN-WATER DISPERSION OF SUBMICRON PARTICLES TO ENHANCE FOODS AND BEVERAGES
#363PRODUCTS CONTAINING PARTIALLY HYDROLYZED SOY BETA-CONGLYCININ, AND RELATED METHODS
#364Batter compositions, packaged batter products, and related methods
#365Emulsion stabilization method
#366SURFACTANT-FREE, SUBMICRON HYDROPHOBIC DISPERSIONS AND FOOD ENHANCEMENT THEREWITH
#367Carotenoid-containing composition and method for producing same
#368EDIBLE PRODUCT AND USE THEREOF FOR INCREASING BIOAVAILABILITY OF MICRONUTRIENTS COMPRISED IN VEGETABLES OR FRUIT
#369Oil/fat composition comprising α-linolenic acid
#370EXTRUSION PROCESS
#371Composition containing non-polar compounds
#372Process for producing slowly digestible starch
#373MEAT SUBSTITUTE PRODUCT
#374Conjugated linoleic acid rich vegetable oil production from linoleic rich oils by heterogeneous catalysis
#375Brown butter and systems and methods for the continuous production thereof
#376Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#377Cross-linked biopolymers, related compositions and methods of use
#378Method for treating neurotrauma
#379AQUEOUS-LIPIDIC CAROTENOID-CONTAINING COMPOSITIONS
#380Method for forming drops of a first phase, dispersed in a second phase substantially immiscible with the first phase
#381ARTIFICIAL OIL BODIES
#382Process for preparing stable oil in water emulsion without additives
#383EMULSIFIED FOODS
#384Oil-in-water dispersion type oil-containing liquid food
#385Emulsion whippable at room-temperature
#386Compositions containing as the active ingredient components from seed
#387Liquid crystalline phytosterol-glycerine complex for enhanced bioavailability and water dispersal
#388Stabilization of omega-3 fatty acids in oil-water emulsions
#389OIL-IN-WATER EMULSION WITH IMPROVED SPATTERING BEHAVIOUR
#390Food product containing ethylcellulose
#391REDUCED FAT FOOD PRODUCT
#392Stabilized bio-available soluble silicate solution
#393Aqueous dispersion comprising galactolipids and method for production thereof
#394Pectic enzyme treated pectin, method of producing the same and application thereof
#395Emulsion
#396Non-dairy, non-soy whippable food product and method of making
#397Lactic acid bacterium agent for improving lipid metabolism
#398Stabilized Edible Emulsions, Methods of Preparation, and Beverages
#399COMPOSITION COMPRISING CINNAMON
#400EDIBLE PRODUCT AND USE OF SUCH PRODUCT FOR INCREASING THE BIOAVAILABILITY OF MICRONUTRIENTS COMPRISED IN VEGETABLES OR FRUIT
#401BALANCED MYRISTATE- AND LAURATE-CONTAINING EDIBLE OIL
#402Low Fat Bakery Product
#403FAT OR OIL COMPOSITION
#404REDUCED FAT BAKERY EMULSION AND USE OF SUCH AN EMULSION IN THE PREPARATION OF PUFF PASTRY
#405Oil or fat composition
#406Method for Preparing a Protein Emulsion
#407ANTIOXIDANT CONTAINING LIQUID CREAMERS
#408Drink
#409Drink
#410Emulsion or Gel for Producing food Products Including Omega-3 Fatty Acid
#411OXIDATIVE STABLE OILS AND BLENDS AND COMPOSITIONS CONTAINING SAME
#412AMPHIPHILIC STEROL/FAT-BASED PARTICLES
#413Methods for fortifying dairy products with a premix emulsion
#414PROTEOSE PEPTONE AND LIPASE ACTIVITY
#415COMPOSITION COMPRISING A LIPID SUITABLE FOR HUMAN CONSUMPTION
#416Low inflammatory blended oils
#417Oil-in-Water Emulsions Comprising a Polyunsaturated Fatty Acid and Methods of Making the Same
#418Nanoemulsion, method for its preparation and use
#419Solid product comprising oil-droplets
#420Easily dispersible lipidic phase
#421Emulsion system derived from engkabang fat esters
#422CHEESE-LIKE FOOD COMPOSITION AND A METHOD FOR PRODUCING THE SAME
#423ANTIOXIDANTS IN FISH OIL POWDER AND TABLETS
#424Carotenoid compositions containing modified gum acacia
#425PROCESS FOR PREPARING INTEGRAL OLIVE JUICE, USING THIS PROCESS TO OBTAIN THE COMPOSITION AND ITS APPLICATION IN THE FIELD OF COSMETICS AND NUTRITION
#426CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
#427WATER-IN-OIL EMULSION WITH IMPROVED SPATTERING BEHAVIOUR
#428NOVEL MICROALGAL FOOD COMPOSITIONS
#429FORTIFYING NON-FAT FOOD PRODUCTS WITH POLYUNSATURATED FATTY ACIDS
#430Method for encapsulation of an edible oil, compositions comprising edible oil and the use thereof
#431Constructed non-dairy creams
#432Constructed creams based on animal fats
#433FOOD EMULSIONS
#434HIGH CONCENTRATED PUFA EMULSIONS
#435PROCESS FOR MAKING CHOPPED OR CREAMED GARLIC AND CHOPPED OR CREAMED GARLIC SO OBTAINED SPECIFICATION
#436Heat-stable filling with cereal-derived ingredients
#437Comestible emulsions
#438FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD
#439Aqueous nanoemulsion composition containing conjugated linoleic acid
#440Dispersion of phytosterols
#441Omega-3 enriched fish oil-in-water parenteral nutrition emulsions
#442READY-TO-USE, STABLE SUSPENSION OF PARTIALLY AMORPHOUS CAROTENOID PARTICLES
#443CONDIMENT
#444High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products
#445Compositions containing non-polar compounds
#446PREMIX EMULSION
#447COVALENT MILK PROTEIN/ISOTHIOCYANATE COMPLEXES
#448Lecithin carrier vesicles and methods of making the same
#449Process for the preparation of an edible dispersion comprising oil and structuring agent
#450ACTIVE INGREDIENT-COMPRISING MICROCAPSULES WITH A METAL OXIDE-CONTAINING SHELL
#451Composition comprising calcium carbonate as a white pigment
#452NUTRITIONAL COMPOSITIONS FOR ENHANCING IMMUNE FUNCTION
#453Acidic emulsified mayonnaise-like food
#454Emulsions and Methods for the Preparation Thereof, and Methods for Improving Oxidative Stability of Lipids
#455Dairy product compositions using highly refined cellulosic fiber ingredients
#456TRIGLYCERIDE-ENCAPSULATED PHYTOSTEROL MICROPARTICLES DISPERSED IN BEVERAGES
#457Solid oil powders
#458Ready-to-use, stable emulsion
#459EMULSIFIED FOODS
#460Natural emulsifiers
#461Non-dairy, non-soy whippable food product and method of making
#462Maillard flavor compositions and methods for making such compostions
#463DOUBLE EMULSION AND METHOD TO PRODUCE SUCH
#464Method for producing powdery emulsified fat and oil
#465Oil or fat composition
#466STABILIZATION OF OMEGA-3 FATTY ACIDS IN OIL-WATER EMULSIONS
#467ANTIOXIDANT EXTRACT FROM FRUIT SKINS
#468STRUCTURED TRIGLYCERIDES AND EMULSIONS COMPRISING SAME
#469Antispattering agent
#470Stabilized formulations of fatty acids
#471Food emulsion
#472Oil-in-water emulsion
#473Use of alternan as texturizing agent in foodstuffs and cosmetics
#474FEED COMPOSITION FOR COMPANION ANIMALS
#475PROTEIN-BASED OIL ENCAPSULATES
#476Fat-and-oil composition, and oil-in-water emulsified product containing the fat-and-oil composition
#477SPRAY-DRIED EMULSION
#478Composition comprising protein and disperse fat
#479Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
#480Cross-linked biopolymers, related compounds and methods of use
#481Method for modifying starch and method for producing starch blended preparation
#482Encapsulation of readily oxidizable components
#483FUNCTIONALLY SUPERIOR WHEY PROTEINS
#484PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN
#485Dietary Compositions
#486PLANT SPROUT-BASED EMULSIONS, PROCESS FOR PREPARING THEM AND USE THEREOF
#487COMPOSITION FOR KETOGENIC DIET AND PREPARATION METHOD THEREOF
#488Oil-in-water emulsion
#489High Protein and High Fiber Algal Food Materials
#490Microalgal Flour
#491Methods of Inducing Satiety
#492Edible Oil and Processes for Its Production from Microalgae
#493Stable emulsions of oils in aqueous solutions and methods for producing same
#494Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties
#495Egg Products Containing Microalgae
#496Gluten-free Foods Containing Microalgae
#497Healthier Baked Goods Containing Microalgae
#498Microalgae-Based Beverages
#499Reduced Pigmentation Microalgae Strains and Products Therefrom
#500BODY-WEIGHT MAINTENANCE AND BODY COMPOSITION
#501High Fiber Nutritional Emulsions for Blood Glucose Control
#502High Fiber Nutritional Emulsions with Glycerin
#503High Fiber Nutritional Emulsions
#504PULVEROUS FORMULATION OF A FAT-SOLUBLE ACTIVE INGREDIENT
#505Compositions of fat-soluble substances
#506Fortification of sugar with vitamin A
#507Methods for making nutritional compositions comprising curcuminoids
#508Food Compositions of Microalgal Biomass
#509MILK REPLACER
#510Oil-in-water emulsions
#511EMULSION PRECONCENTRATES AND MICELLAR FORMULATIONS CONTAINING WOOD RESINS
#512PREMIX EMULSION
#513Method and composition for tenderizing meat
#514OIL-IN-WATER EMULSION AND ITS USE FOR THE DELAYED RELEASE OF ACTIVE ELEMENTS
#515COMPOSITION CONTAINING REDUCED COENZYME Q10, AND METHOD FOR STABILIZING THE COMPOSITION
#516Perfume composition
#517Pharmaceutical composition for topical application
#518DAIRY PRODUCT AND PROCESS
#519Food
#520FOOD CONDIMENT
#521PROTEIN EMULSION GELS AND PROCESSES FOR THEIR PREPARATION
#522Pourable Food Composition with High Natural Fiber Content and Methods of Production
#523AERATED FOOD PRODUCTS BEING WARM CONTAINING SOLUBLE AND/OR INSOLUBLE SOLIDS AND METHODS FOR PRODUCING THEM
#52425-hydroxy Vitamin Dcompositions
#525Acidic oil-in-water-type emulsified food, method for producing same, antioxidant, and flavor improving agent
#526CONCENTRATED OMEGA-3 FATTY ACIDS AND MIXTURES CONTAINING THEM
#527LOW GLYCEMIC MIXTURES
#528SALAD DRESSING COMPOSITION
#529COMPOSITIONS COMPRISING POLYUNSATURATED FATTY ACIDS
#530Process for producing slowly digestible starch
#531AERATED FOOD PRODUCTS BEING WARM OR HAVING BEEN HEATED UP AND METHODS FOR PRODUCING THEM
#532LOW FAT CONSUMER PRODUCT COMPRISING A NATURAL PRESERVATIVE SYSTEM AND A METHOD FOR MAKING THE SAME
#533Cooking oil antioxidant composition, method of preparation and use
#534PROCESS FOR THE PREPARATION OF POWDERED OILS
#535COMPOSITION FOR IMPROVING SKIN QUALITY AND A PROCESS FOR PREPARING THE SAME
#536Process for the manufacture of a powder containing carotenoids
#537Emulsified Foods
#538Medicinal Food and Beverage Compositions and Related Methods for Managing Acne in Humans
#539o/w/o EMULSION CONTAINING LIGNAN COMPOUNDS AND COMPOSITION CONTAINING THE SAME
#540Emulsions and Microcapsules With Substances Having Low Interfacial Tension, Methods of Making and Using Thereof
#541Blends Comprising a Substituted Fatty Acid or a Derivative Thereof
#542Oxidation Stability Using Natural Antioxidants
#543CAROTENOID COMPOSITIONS CONTAINING MODIFIED GUM ACACIA
#544[(4-oxo-4H-chromen-3-yl)hydroxymethyl]- or [(4-oxo-4H-chromen-3-yl)methyl]phosphonic acid derivatives
#545Satiety emulsions and food compositions
#546Hydrated fat piece compositions and dough articles made therefrom
#547Solid product comprising oil-droplets
#548COMPOSITION BENEFICIAL FOR VISUOGNOSIS PERSISTENCE AND USE THEREOF
#549LOW-FAT FROZEN CONFECTIONERY COMPOSITION
#550Cold Fillable, Storable Water-and-Oil Emulsion
#551HIGHLY BIOAVAILABLE ORAL ADMINISTRATION COMPOSITION OF CRYPTOXANTHIN
#552FAT-AND-OIL CONTAINING COMPOSITION FOR BAKERY PRODUCT
#553Compositions comprising metathesized unsaturated polyol esters
#554Food Comprising Silicon
#555Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex
#556Lipophilic antioxidant
#557Low carbohydrate fiber containing emulsion
#558OIL-IN-WATER TYPE EMULSION CONTAINING COENZYME Q10 AND PROCESS FOR PRODUCING THE SAME
#559Lipid compositions for the treatment and prevention of proliferative diseases and for the reduction of incidences of mutagenesis and carinogenesis
#560EMULSION FOOD INGREDIENT
#561Polyunsaturated Fatty Acid-Containing Solid Fat Compositions and Uses and Production Thereof
#562Oil-Based Processed Flavor With Cooked Note and Process for Producing the Same
#563PROCESS FOR THE RECOVERY OF A PHYTOLIPID COMPOSITION
#564Emulsion Composition and Method of Preparing the Same
#565Licorice polyphenol preparation
#566Food supplement containing fish oil
#567COLD-GELLING THIXOTROPIC GLAZE COMPOSITION
#568Hoodia extract oil compositions comprising medium chain triglycerides
#569Stable whippable and whipped food products
#570Food product comprising bacteria and sorbitan fatty acid
#571Lipid encapsulation
#572Satiety Emulsions And Food Compositions
#573Foodstuff Particulate Lipid Composition
#574Easily Dispersible Lipidic Phase
#575Cooking fat product with improved spattering behaviour
#576Method for producing calcium component powder containing oil-soluble substance
#577Emulsifier system
#578Drink Comprising a Combination of Fish Oil and Probiotics
#579Edible aerated oil-and-water emulsion
#580High fat to protein ratio egg yolk product and methods for making and utilizing same
#581Color emulsion and emulsifying agent composition as well as use thereof
#582Edible oil-and-water emulsion
#583POWDER CONTAINING POLYUNSATURATED FATTY ACIDS AND PROCESS FOR MAKING SAME
#584SUGAR FREE AND REDUCED SUGAR CHOCOLATE AND METHODS OF MANUFACTURE
#585Heat Resistant Confectionery
#586Low-Fat Confectionery Product Being a Water-in-Oil Emulsion
#587Healthy food product
#588Aeratable and aerated products
#589Solubilsation Products of an Active Ingredient Extract
#590Reduction of Astringency in Polyphenol Compositions
#591Low-Fat Confectionery Product
#592LOW FAT CONSUMER PRODUCT COMPRISING A NATURAL PRESERVATIVE SYSTEM AND A METHOD FOR MAKING THE SAME
#593Highly refined cellulose neutraceutical compostions and methods of use
#594Compositions comprising wheat protein isolate and related methods
#595Method for the Enrichment and Supplementation of Olive Oils with Organic Antioxidants, Product Obtained Thereby and System for Implementing Said Method
#596Water continuous frying composition
#597Water continuous frying composition
#598PROCESS FOR THE RECOVERY OF A PHYTOLIPID COMPOSITION
#599Emulsion composition, and foods and cosmetics containing the emulsion composition
#600Microemulsion of Polar Antioxidants in Edible Oils