3627 ⎘
Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides Spread compositions
MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#2PROCESSES AND METHODS FOR PRODUCING AN EDIBLE CREAM FROM OLIVES
#3CHEESE SUBSTITUTE PRODUCT
#4CHEESE SUBSTITUTE PRODUCT
#5PLANT BASED PROTEIN COMPOSITIONS FOR FOOD APPLICATIONS
#6PROCESSES AND METHODS FOR PRODUCING AN EDIBLE CREAM FROM OLIVES
#7A VEGETABLE FAT COMPOSITION FOR A CONFECTIONARY SPREAD
#8PLANT-BASED BUTTER
#9CO-ENCAPSULATED PROBIOTICS AND PREBIOTIC DIETARY FIBERS IN FOOD GRADE MULTIPHASE GEL SYSTEM AND USE THEREOF IN FATTY PRODUCTS
#10REHEATABLE FOOD PRODUCT
#11A COMPOSITION COMPRISING FAT OR OIL DROPLETS AND A METHOD FOR PRODUCING THE COMPOSITION
#12METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#13METHODS AND COMPOSITIONS FOR CONSUMABLES
#14SPREAD COMPOSITION COMPRISING STEROLS
#15Salted spreadable food cream, as well as semi-finished product and method for preparing thereof
#16FAT COMPOSITION, FAT BLEND AND WATER-IN-OIL EMULSION
#17PROCESS FOR MODIFYING THE PROPERTIES OF CITRUS PULP
#18Citrus fibers with optimized water binding characteristics
#19Composition for Gelled Food with Soft Mouthfeel and Preparation Method Therefor
#20MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#21FIBRE-BASED OLEOGEL
#22OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE
#23Structured fat system
#24VEGETABLE EDIBLE FAT COMPOSITION
#25REHEATABLE FOOD PRODUCT
#26SPREAD COMPOSITION
#27NOVEL STRUCTURIZING OIL, METHOD OF PRODUCTION, AND USES IN MARGARINE AND ICE CREAM
#28FAT-CONTAINING PRODUCT
#29EMULSIONS
#30Reheatable food product
#31SPREADABLE NUTRITIONAL SUPPLEMENT AND SPREADABLE MEDICINE
#32USE OF PROPOLIS OBTAINED BY SPECIAL EXTRACTION METHOD IN SPREADABLE MIXTURES
#33METHOD FOR PRODUCING LOW TRANS-FATTY ACID BUTTER-LIKE FOOD AND LOW TRANS-FATTY ACID BUTTER-LIKE FOOD
#34EDIBLE PRODUCT COMPRISING PLANT OILS OR CREAMS AND COOKED LEGUMES
#35OIL/FAT COMPOSITION
#36Food product and method of manufacture
#37PLANT-BASED BUTTER-LIKE COMPOSITION
#38METHOD FOR PRODUCING FLAVOR OIL HAVING BURNT CHEESE FLAVOR
#39METHODS AND COMPOSITIONS FOR CONSUMABLES
#40MOUTH-COATING FEEL ENHANCER
#41FOAMED FOODS
#42Processes and methods for producing an edible cream from olives
#43CREAMY EDIBLE EMULSIONS
#44Food composition
#45Foodstuff composition comprising a derivate of olive pomace
#46METHODS AND COMPOSITIONS FOR CONSUMABLES
#47METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#48OIL-IN WATER- EMULSIFIED FOOD COMPOSITION WITH MULBERRY EXTRACT
#49METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#50OXIDATIVELY STABLE COMESTIBLES WITH TANNIC ACID AND METHODS OF MAKING THE SAME
#51Emulsions and Methods of Preparation Thereof
#52PLANT OIL BASED FAT SPREAD
#53Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
#54EDIBLE WATER-CONTINUOUS COMPOSITION
#55Food Stabilising Composition Comprising Plant-Derived Inhibitors of Fatty Acid Oxidation
#56Thermally inhibited waxy cassava starch
#57PHYTOSTEROL COMPOSITIONS IN FOOD PRODUCTS
#58Spreadable fat-containing food products
#59Amylose-Lipid Complexes
#60Oat-based peanut butter-flavored compositions and methods
#61GRANOLA BUTTER PRODUCT AND PROCESS OF MAKING A GRANOLA BUTTER PRODUCT
#62CREAMY EDIBLE EMULSIONS
#63Allulose-containing composition for promoting excretion of vegetable lipids from the body
#64Food product and method of manufacture
#65FOOD FAT COMPOSITION OF THE MARGARINE TYPE AND METHOD FOR PREPARING IT
#66COMPOSITION COMPRISING AN OIL PHASE
#67POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF
#68Water-in-oil emulsion
#69FOOD-RELATED USES OF HIGH-STABILITY OIL
#70COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE
#71COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE
#72Emulsion comprising rapeseed protein isolate
#73GLUTEN-FREE FOODS CONTAINING MICROALGAE
#74Microalgal flour
#75EMULSION INCLUDING ANTIOXIDANTS
#76Methods and compositions for consumables
#77Methods and compositions for consumables
#78Solutions and dispersions of amide compounds
#79Pet food including cannabidiolic acid
#80Shelf-stable acidified aerated food emulsion
#81MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#82PROCESS FOR PREPARING A FAT SLURRY COMPRISING OLIVE OIL AND FOR PREPARING A SPREAD WITH SAID SLURRY
#83Edible and thermoreversible oleogel and method for preparation thereof
#84Process for preparing fat continuous emulsions low in fat
#85Process for preparing fat continuous emulsions containing protein
#86BEADLETS COMPRISING CAROTENOIDS
#87COMPOSITION COMPRISING AN OIL PHASE
#88FAT SPREAD CONTAINING MILKFAT AND VEGETABLE OILS
#89Composition comprising an oil phase
#90Ground popcorn and hardstock for oil structuring
#91Composition comprising an oil phase
#92COMPOSITION COMPRISING AN OIL PHASE
#93SOLID CREAMY FOOD FORMULATION BASED ON OLIVE OIL, PROCESS FOR ITS PREPARATION AND USES THEREOF
#94MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#95Citrus fibers with optimized water binding characteristics
#96LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#97Methods and compositions for affecting the flavor and aroma profile of consumables
#98Methods and compositions for affecting the flavor and aroma profile of consumables
#99Methods and compositions for affecting the flavor and aroma profile of consumables
#100Process for modifying the characteristics of citrus fiber
#101Process for obtaining citrus fiber from citrus peel
#102MICROALGAL FOOD COMPOSITIONS
#103Hydrated fat compositions and dough articles
#104Methods and compositions for consumables
#105Compositions containing as the active ingredient components from seed
#106Method of Ameliorating Clotting Pathologies and Related Materials and Methods
#107Process for producing a PUFA-containing feedstuff by extruding a PUFA-containing biomass
#108Process for preparing a fat slurry and for preparing a spread with said slurry
#109Edible aerated water-in-oil emulsions
#110BEADLETS COMPRISING CAROTENOIDS
#111PROCESS FOR THE MANUFACTURE OF EDIBLE WATER-IN-OIL EMULSION
#112FAT-BASED FOOD PRODUCTS
#113Nut butter spread with sliced nuts and process for making the same
#114Nut butter spread with sliced nuts and process for making the same
#115Method for production of aerated water-in-oil emulsions and aerated emulsions
#116MILK BASED FAT MIXTURE AND A PROCESS FOR PRODUCING IT
#117Use of alternan as texturizing agent in foodstuffs and cosmetics
#118Chocolate product with cocoa particles as the emulsifying agent
#119PROCESS FOR PREPARING EMULSIFIER-FREE EDIBLE FAT-CONTINUOUS EMULSIONS
#120Structured fat system
#121LOW-FAT NON-PROTEIN WHIPPABLE TOPPING COMPOSITION
#122Process for preparing an oleogel
#123Oil-in-water structured emulsion composition for use as a fat substitute
#124Edible aerated water-in-oil emulsions
#125Process for the manufacture of edible water-in-oil emulsions
#126Process for the preparation of structured oil phase
#127BEADLETS COMPRISING CAROTENOIDS
#128Edible water-in-oil emulsions and a process for preparing such emulsions
#129EDIBLE WATER-IN-OIL EMULSION CONTAINING CHOCOLATE NUGGETS
#130Polyhydroxylated pentacyclic triterpene acids as HMG-COA reductase inhibitors
#131Process for the preparation of a spreadable dispersion
#132Process for the preparation of an edible dispersion comprising oil and structuring agent
#133Fat-based food products
#134Decanoic acid derivatives and flavoring compositions
#135Mixing apparatus and method of preparing edible dispersions
#136PROCESS TO MANUFACTURE EDIBLE LOW-FAT WATER-IN-OIL EMULSIONS
#137Process for the preparation of edible fat-continuous spreads
#138SAUCES, SPREADS, COOKING OILS, AND COOKING FATS MADE FROM VARIOUS INGREDIENTS
#139Hydrated fat compositions and dough articles
#140Emulsion stabilization method
#141EDIBLE PRODUCT AND USE THEREOF FOR INCREASING BIOAVAILABILITY OF MICRONUTRIENTS COMPRISED IN VEGETABLES OR FRUIT
#142Conjugated linoleic acid rich vegetable oil production from linoleic rich oils by heterogeneous catalysis
#143Fortification of nutritional products with olive extracts containing hydroxytyrosol and hydroxytyrosol fortified nutritional products
#144Compositions containing as the active ingredient components from seed
#145REDUCED TRANS AND SATURATED FATTY ACID SPREAD COMPOSITIONS
#146Food product containing ethylcellulose
#147Edible fat continuous spreads
#148Aqueous dispersion comprising galactolipids and method for production thereof
#149EDIBLE FAT CONTINUOUS SPREADS
#150Lactic acid bacterium agent for improving lipid metabolism
#151BALANCED MYRISTATE- AND LAURATE-CONTAINING EDIBLE OIL
#152Low Fat Bakery Product
#153FAT OR OIL COMPOSITION
#154Oil or fat composition
#155Oil gel
#156ANTIALLERGIC AGENT
#157USE OF PLANT EXTRACTS AS PREBIOTICS, COMPOSITIONS AND FOODS CONTAINING SUCH EXTRACT
#158Process for the preparation of a spreadable dispersion
#159Composition and methods for soft butter
#160Water-in-oil type fat or oil composition and method for producing the same
#161Solid product comprising oil-droplets
#162EDIBLE WATER IN OIL EMULSION
#163LOW SODIUM MARGARINE SPREAD ENRICHED WITH PROBIOTICS FIELD
#164Method for preparing fibrous starch with enhanced emulsifying capacity and low-fat mayonnaise and margarine compositions using the same
#165WATER-IN-OIL EMULSION WITH IMPROVED SPATTERING BEHAVIOUR
#166NOVEL MICROALGAL FOOD COMPOSITIONS
#167FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD
#168Methods for enhancing the stability of foods, beverages, and cosmetics using natural products derived from non-allergenic proteinaceous sources
#169Dispersion of phytosterols
#170CONDIMENT
#171PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD
#172COVALENT MILK PROTEIN/ISOTHIOCYANATE COMPLEXES
#173FOOD PRODUCTS ENRICHED WITH METHYLXANTHINES
#174Process for the preparation of an edible dispersion comprising oil and structuring agent
#175Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#176PROCESS FOR THE PREPARATION OF A FAT CONTINUOUS SPREAD
#177PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD
#178Dairy product compositions using highly refined cellulosic fiber ingredients
#179Edible fat powders
#180PROCESS AND PRODUCT
#181EMULSIFIED FOODS
#182Antispattering agent
#183Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer
#184LOW FAT SHORTENING
#185Oil-in-water emulsion
#186Stabilized oleosome preparations and methods of making them
#187Use of alternan as texturizing agent in foodstuffs and cosmetics
#188CONCENTRATE PASTE FOR DIPS/SPREADS AND PROCESS FOR THEIR PREPARATION
#189FUNCTIONALLY SUPERIOR WHEY PROTEINS
#190PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN
#191PLANT SPROUT-BASED EMULSIONS, PROCESS FOR PREPARING THEM AND USE THEREOF
#192Oil-in-water emulsion
#193High Protein and High Fiber Algal Food Materials
#194Microalgal Flour
#195Methods of Inducing Satiety
#196Edible Oil and Processes for Its Production from Microalgae
#197Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties
#198SPREADABLE DAIRY PRODUCT
#199Egg Products Containing Microalgae
#200Gluten-free Foods Containing Microalgae
#201Healthier Baked Goods Containing Microalgae
#202Microalgae-Based Beverages
#203Reduced Pigmentation Microalgae Strains and Products Therefrom
#204Food Compositions of Microalgal Biomass
#205Edible fungi
#206Hydroalcoholic fat emulsion and emulsifier for use therein
#207FORTIFICATION OF NUTRITIONAL PRODUCTS WITH OLIVE EXTRACTS CONTAINING HYDROXYTYROSOL AND HYDROXYTYROSOL FORTIFIED NUTRITIONAL PRODUCTS.
#208COMPOSITION CONTAINING REDUCED COENZYME Q10, AND METHOD FOR STABILIZING THE COMPOSITION
#209Food Composition Containing Polyphenols
#210Food Composition Containing Polyphenols
#211DAIRY PRODUCT AND PROCESS
#212Perfume composition
#213Pharmaceutical composition for topical application
#214PROTEIN HYDROLYSATE AND PLANT STEROL CONTAINING COMPOSITION FOR IMPROVING SERUM LIPID PROFILE AND PREVENTING ATHEROSCLERORIS
#215EDIBLE EMULSIONS WITH PGPR
#21625-hydroxy Vitamin Dcompositions
#217LOW FAT CONSUMER PRODUCT COMPRISING A NATURAL PRESERVATIVE SYSTEM AND A METHOD FOR MAKING THE SAME
#218Emulsified Foods
#219Use of diacetyl dimer as an aromatic and/or flavouring substance
#220Sterol-Containing Compositions
#221REDUCED-SALT DAIRY PRODUCT WITH IMPROVED TASTE
#222FRUIT-BASED FATTY STUFFING OR SPREAD
#223Fat containing edible emulsions with iron and zinc
#224Stabilizers useful in low fat spread production
#225Solid product comprising oil-droplets
#226A METHOD FOR FORTIFYING FOOD STUFF WITH PHYTONUTRIENTS AND FOOD PRODUCTS OBTAINED THEREBY
#227Low Trans Fat Oil Blend
#228Novel stabilized carotenoid compositions
#229Healthy Food Product
#230Aerated fat-continuous products
#231Granules Comprising Sterol
#232Food product
#233Process for the preparation of a spreadable dispersion
#234Polyunsaturated Fatty Acid-Containing Solid Fat Compositions and Uses and Production Thereof
#235PROCESS FOR THE RECOVERY OF A PHYTOLIPID COMPOSITION
#236Food product comprising bacteria and sorbitan fatty acid
#237OIL/FAT-CONTAINING COMPOSITION FOR SUPPRESSION OF CARCINOGENESIS
#238Composition comprising bacteria and lecithin
#239Composition comprising polyphenol
#240Composition comprising polyphenol
#241Composition comprising polyphenol
#242Composition comprising polyphenol
#243Fat granules
#244Salts of mineral nutrients stabilized with amino acids and/or ammonium salt, products and food supplements that contain them and procedures for obtaining same
#245Water-in-oil emulsion with improved spattering behaviour
#246Method for producing calcium component powder containing oil-soluble substance
#247Edible fat continuous spreads
#248Edible emulsions with mineral
#249Healthy food product
#250Safe and stable edible material having reinforced concrete-like structure
#251Process for the Preparation of a Spreadable Dispersion Comprising Sterol
#252LOW FAT CONSUMER PRODUCT COMPRISING A NATURAL PRESERVATIVE SYSTEM AND A METHOD FOR MAKING THE SAME
#253Highly refined cellulose neutraceutical compostions and methods of use
#254Low Energy Food Product
#255Compositions comprising wheat protein isolate and related methods
#256HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES
#257Process for the preparation of an acidified water continuous emulsion
#258PROCESS FOR THE RECOVERY OF A PHYTOLIPID COMPOSITION
#259Zero trans fat edible spread
#260Zero trans fat margarine
#261Microemulsion of Polar Antioxidants in Edible Oils
#262Zero trans fat baking margarine with specific solid fat index range
#263Nut butter compositions and methods related thereto
#264QUICK CHILLING OF FRY OIL UNDER MODIFIED ATMOSPHERE
#265Process For The Preparation Of A Water Continuous Acidified Emulsion And Product Obtainable By The Process
#266Composition Containing Hydrogel Component Derived from Gum Arabic
#267LONG CHAIN ALCOHOLS PROVIDED IN EDIBLE OILS
#268Nutritional composition and method of making the same
#269Food Product Comprising an Extract From Pine Needles
#270Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer
#271COMPOSITION COMPRISING ONE OR MORE ESTERIFIED PHYTOSTEROLS AND/OR PHYTOSTANOLS INTO WHICH ARE SOLUBILIZED ONE OR MORE UNESTERIFIED PHYTOSTEROLS AND/OR PHYTOSTANOLS, IN ORDER TO ACHIEVE THERAPEUTIC AND FORMULATION BENEFITS
#272Energy spread
#273Oil or fat compositions
#274Fat compositions
#275Low -fatty acid fats and fat compositions and methods of making same
#276Low trans-fatty acid fat compositions; low-temperature hydrogenation, e.g., of edible oils
#277Method for producing calcium component powder containing oil-soluble substance
#278Non-hydrogenated vegetable oil based margarine for puff pastry containing an elevated diglyceride emulsifier
#279Emulgating agent from cereal grains
#280Nutraceutical and pharmaceutical compositions and their uses
#281HYPOCHOLESTEREMIC PREPARATIONS CONTAINING MIXTURES OF PHYTOSTENOL(ESTER)S AND CONJUGATED FATTY ACIDS, AND METHODS OF USING THE SAME
#282Process for preparing concentrated milk protein ingredient and processed cheese made therefrom
#283Oil-in-water emulsified composition
#284Edible emulsion spread
#285Monoglyceride and emulsifier compositions and processes of producing the same
#286Use of divanillin as a flavouring agent
#287Composition containing as the active ingredient componantes from salvia sclarea seed
#288Process for the preparation of an edible dispersion comprising oil and structuring agent
#289Novel dairy product compositions using highly refined cellulosic fiber ingredients
#290Method for preparing a gellable starch product
#291Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#292Complex coacervate encapsulate comprising lipophilic core
#293Edible fat/oil composition
#294Shelf stable cheese composition and method of preparation
#295Pharmaceutical composition for topical application
#296Mousse-type spread and mousse-type edible oil
#297Margarine-like food composition with reduced fat content
#298Water in oil emulsion comprising sterolesters
#299Galactosyl isomalt, method for production and use thereof
#300Food products comprising fat and a salt