3633 ⎘
Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up Working-up
Sub-classes:PECTIN GEL AND PREPARATION METHOD THEREOF
#2EMULSIFYING PROCESS AND USE OF LIPID SUBSTANCE
#3GUM ACACIA-FREE AND WEIGHTING AGENT-FREE EMULSIONS
#4STABLE EMULSIONS AT LOW TEMPERATURE
#5COMPOSITION AND METHOD OF MAKING A GEL SYSTEM FOR VEGAN MEAT ANALOGS
#6Method of Making a Flavor Additive Emulsion
#7OIL AND FAT COMPOSITION
#8OIL AND/OR FAT FOR GLAZING CHOCOLATE
#9PLANT BASED WHIPPING CREAM
#10PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#11FLAVOUR DELIVERY SYSTEM
#12METHOD OF MANUFACTURING A FUNCTIONAL OIL POWDER
#13OCTENYLSUCCINYLATED WAXY TAPIOCA STARCHES, EMULSIONS INCLUDING THEM AND METHODS FOR MAKING SAME
#14SOFT GEL PRODUCT OF SURIMI AND PREPARATION METHOD THEREOF
#15LIQUID OIL AND/OR FAT FOR WATER-IN-OIL EMULSIONS, WATER-IN-OIL EMULSION, AND METHOD FOR INHIBITING SYNERESIS OF WATER-IN-OIL EMULSION
#16OIL-IN-WATER EMULSION AND PRODUCTION METHOD THEREFOR
#17Baking Ingredients Suitable for Fat Replacement
#18LEGUME PROTEIN ISOLATES HAVING IMPROVED EMULSIFYING FUNCTION
#19A SOLID VEGETABLE FAT GRANULATE, PROCESS FOR THE PREPARATION THEREOF, AND FOOD PRODUCTS PREPARED THEREFROM
#20VEGAN FAT PARTICLES AND USE IN PLANT-BASED SAUSAGE ANALOGUE
#21Low-Saturation Grease Composition and Use Thereof
#22CO-ENCAPSULATED PROBIOTICS AND PREBIOTIC DIETARY FIBERS IN FOOD GRADE MULTIPHASE GEL SYSTEM AND USE THEREOF IN FATTY PRODUCTS
#23POWDERY OIL OR FAT CONTAINING HIGHLY UNSATURATED FATTY ACID
#24EMULSIFIED GEL, METHOD FOR PRODUCING EMULSIFIED GEL, PROCESSED MEAT-LIKE FOOD PRODUCT, AND METHOD FOR PRODUCING PROCESSED MEAT-LIKE FOOD PRODUCT
#25PROCESS OF PRODUCING A FOOD ANALOGUE PRECURSOR COMPRISING OF A PLURALITY OF PHASES
#26OIL-IN-WATER EMULSION GEL AND PREPARATION METHOD AND USE THEREOF, AND FAT SUBSTITUTE
#27Double Network, Trans-free, and Fat-analogous Emulsion Gels for 3D/4D Printing and Preparation Thereof
#28POWDERED COMPOSITIONS CONTAINING AN EDIBLE OIL AND THEIR USE IN FOOD PRODUCTS
#29REHEATABLE FOOD PRODUCT
#30GEL COMPOSITIONS WITH HIGH THERMAL STABILITY AND METHODS OF MAKING THE SAME
#31ELECTROSTATIC SPRAY DRIED OIL POWDERS AND PRODUCTION METHOD THEREOF
#32READY-TO-DRINK HIGH ACID, COCONUT-BASED COMPOSITION
#33CELLULOSE NANOCRYSTAL-BASED EMULSIONS AND USES THEREOF
#34ORGANIC WATER-BASED RELEASE COATING
#35FOODSTUFFS AND METHODS FOR MAKING THE SAME
#36EDIBLE FAT-CONTAINING PRODUCTS
#37Composition in the Form of a Supramolecular Arrangement Including Hydrophilic Molecules Which is Stabilized by Mineral Particles in a Lipid Phase
#38FAT COMPOSITION, FAT BLEND AND WATER-IN-OIL EMULSION
#39FAT LUMP COMPOSITION, FAT LUMP MIXTURE, MEAT ALTERNATIVE, AND METHOD OF PRODUCING FAT LUMP COMPOSITION
#40STRUCTURING FATS
#41PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#42STRUCTURING FATS
#43LOW PH CO-EXTRACTION METHOD OF PREPARING A STABLE OIL BODY SOLUTION
#44STRUCTURING FATS
#45BASE OIL FOR OILS AND FATS USED IN FUNCTIONAL FOOD, PREPARATION METHOD AND USE THEREOF
#46MEAT-ANALOGUE COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF
#47FLAVORED OIL, FOOD COMPRISING FLAVORED OIL, AND METHOD FOR MANUFACTURING FLAVORED OIL
#48FOOD ADDITIVES AND METHODS FOR PREPARING THE SAME
#49PROCESS FOR MAKING PROTEIN ENRICHED BUTTER
#50Dual-functional Bean-derived Polypeptide and Preparation Method Therefor
#51PLANT PROTEIN-BASED MICROCAPSULES
#52COMPOSITION
#53OLEOGEL
#54ELECTROSTATIC SPRAY DRIED ACTIVE COMPUND POWDERS AND PRODUCTION METHOD THEREOF
#55ROBUST FLAVOR EMULSIONS
#56PLANT-BASED MILK WHIPPABLE EMULSION
#57OIL-IN-WATER EMULSIFIED FOOD COMPOSITION COMPRISING PLANT PROTEIN
#58ANIMAL FAT SUBSTITUTE
#59METHOD OF PREPARING PH-SENSITIVE CONTROLLED-RELEASE EMULSION HYDROGEL
#60VEGETABLE EDIBLE FAT COMPOSITION
#61OIL-IN-WATER TYPE EMULSION COMPOSITION, AND METHOD FOR PRODUCING SAID OIL-IN-WATER TYPE EMULSION COMPOSITION
#62Structured Fat System With Reduced Content In Or Free From Trans And Saturated Fatty Acids And Uses Thereof For The Preparation Of Foodstuffs
#63REHEATABLE FOOD PRODUCT
#64STABILIZED OIL AND METHODS OF MAKING THE SAME
#65Aerated Fat Emulsion
#66STABILIZED OIL AND METHODS OF MAKING THE SAME
#67Method for the preparation of a monoglyceride hydrate product
#68METHOD FOR PREPARING EMULSION GEL-BASED FAT SUBSTITUTE WITH ADJUSTABLE PHASE CHANGE AND USE THEREOF
#69NOVEL STRUCTURIZING OIL, METHOD OF PRODUCTION, AND USES IN MARGARINE AND ICE CREAM
#70Reheatable food product
#71CANNABINOID-CONTAINING ADDITIVE AND METHOD THEREFOR
#72Flavor Additive Emulsion And Method Of Making Thereof
#73LIPID-MODIFIED STARCHES
#74SELF-AGGREGATING HYDROUS PHOSPHOLIPID AND PREPARATION METHOD THEREOF
#75Controlled cannabis decarboxylation for an infused soluble fat product
#76PROGRESSIVE SHEAR EMULSIFIER
#77Beverage product amendment apparatus and method of use thereof
#78FOOD / BEVERAGE SPRAY PRODUCT AMENDMENT APPARATUS AND METHOD OF USE THEREOF
#79CANNABINOID EMULSIONS
#80METHOD FOR MANUFACTURING BUTTER-LIKE FOOD DERIVED FROM VEGETABLE MILK AND BUTTER-LIKE FOOD DERIVED FROM VEGETABLE MILK
#81FROZEN CONFECTION
#82EMULSION COMPOSITION USING SEED STORAGE PROTEIN AND METHOD FOR PRODUCING SAME
#83Multiple Emulsions, Method of Making Them and Applications in Food, Cosmetics and Pharmaceuticals
#84VINAIGRETTE
#85Organic water-based release coating
#86Margarine substitute loaded with trans-resveratrol/glycoside and preparation method thereof
#87Methods for Reduced Oil Migration
#88MILK SUBSTITUTE
#89MILK SUBSTITUTE
#90Extruded Gelling Food Products, Extruded Gelling Food Product Ingredients, and Methods for Making Extruded Gelling Food Products and Extruded Food Product Ingredients
#91PLASTIC OIL AND FAT COMPOSITION FOR BAKERY FOOD DOUGH
#92CANNABINOID BASED EMULSION SYSTEMS FOR INFUSED NON-AQUEOUS COMPOSITIONS
#93FAT SPREAD PRODUCT, PROCESS FOR PREPARING THE SAME, AND ITS USE AS TABLE SPREAD OR IN BAKERY
#94PLANT-PROTEIN-BASED STRUCTURANTS
#95EMULSION COMPRISING ANTIOXIDANT PARTICLES
#96COCOA BUTTER COMPOSITION, AND PROCESS FOR OBTAINING SAME
#97DHA Enriched Polyunsaturated Fatty Acid Compositions
#98MEDIUM CHAIN TRIGLYCERIDE BASED OIL PHASE IN WATER MICROEMULSIONS
#99PIGMENT-LOADED SOLID LIPID NANOPARTICLES
#100Baking ingredients suitable for fat replacement
#101Pickering emulsion stabilized by cellulose nanocrystals from ginkgo seed shells and preparation method thereof
#102CANNABINOID BASED EMULSION SYSTEMS FOR INFUSED AQUEOUS COMPOSITIONS
#103Method for decolorization and deodorization of egg yolk oil
#104OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH
#105NON-HYDROGENATED MIXED BUTTERFAT AND NON-DAIRY CREAM, AND PREPARATION METHOD THEREFOR
#106Plant-protein based texturized oil-in-water emulsions
#107Water-in-oil nano-emulsion of saffron and a method of preparing thereof
#108CELLULOSE NANOCRYSTAL-BASED EMULSIONS AND USES THEREOF
#109Process for mixing liquid edible oil and a melted edible fat
#110Emulsifiers
#111Emulsifier Composition Obtainable from Free Fatty Acids
#112Formulation of saffron and a method of preparation thereof
#113PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED
#114FAT COMPOSITION
#115COMPOUNDS EXTRACTED FROM PLANT MATTER AND METHODS OF PREPARATION THEREOF
#116EDIBLE WATER-CONTINUOUS COMPOSITION
#117Food Stabilising Composition Comprising Plant-Derived Inhibitors of Fatty Acid Oxidation
#118Amylose-Lipid Complexes
#119GRANOLA BUTTER PRODUCT AND PROCESS OF MAKING A GRANOLA BUTTER PRODUCT
#120Olive Oil Jelly
#121FOOD FAT COMPOSITION OF THE MARGARINE TYPE AND METHOD FOR PREPARING IT
#122POROUS MICRONISED FAT POWDER, A PROCESS FOR PREPARING SUCH, AND A PROCESS OF USING SUCH
#123Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages
#124EMULSION OF TRIGLYCERIDE OIL IN GLYCERIN WITH LECITHIN
#125PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED
#126METHODS FOR REDUCED OIL MIGRATION
#127Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition
#128OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH
#129Process of compacting a microporous fat powder and compacted powder so obtained
#130Method for the preparation of a monoglyceride hydrate product
#131REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS
#132METHOD FOR PREPARING COFFEE CREAM
#133Thickener for liquid component
#134PROCESS FOR PREPARING A FAT SLURRY COMPRISING OLIVE OIL AND FOR PREPARING A SPREAD WITH SAID SLURRY
#135Edible and thermoreversible oleogel and method for preparation thereof
#136Process for preparing fat continuous emulsions
#137Process for preparing fat continuous emulsions low in fat
#138NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF
#139Fat composition
#140Food composition comprising gas bubbles
#141FATS AND OILS
#142Stabilized oil and methods of making the same
#143Process for preparing a fat slurry and for preparing a spread with said slurry
#144GEL-FORM EMULSIFIED FOOD
#145APPARATUS AND METHOD FOR EXTRACTING ESSENTIAL OIL
#146Low saturated-fat sunflower and associated methods
#147BUTTER SUBSTITUTE
#148PROCESS FOR THE MANUFACTURE OF EDIBLE WATER-IN-OIL EMULSION
#149Nut butter spread with sliced nuts and process for making the same
#150Nut butter spread with sliced nuts and process for making the same
#151Method for production of aerated water-in-oil emulsions and aerated emulsions
#152HIGHLY STABLE AERATED OIL-IN-WATER EMULSION
#153Highly stable aerated oil-in-water emulsion
#154PROCESS FOR PREPARING EMULSIFIER-FREE EDIBLE FAT-CONTINUOUS EMULSIONS
#155Process of compacting a microporous fat powder and compacted fat powder so obtained
#156PROCESS FOR THE PRODUCTION OF STABLE EMULSIONS
#157Method for manufacturing an oil-in-water emulsion from an oily active substance, for cosmetic, food, or pharmaceutical use
#158METHOD FOR PRODUCTION OF AERATED WATER-IN-OIL EMULSIONS AND AERATED EMULSIONS
#159Process for the preparation of structured oil phase
#160Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages
#1611,3-specific intraesterification
#162Process for the preparation of an edible dispersion comprising oil and structuring agent
#163Extrusion process
#164POLYUNSATURATED FATTY ACID-CONTAINING OIL PRODUCT AND USES AND PRODUCTION THEREOF
#165Vegan Emulsion
#166Process for the preparation of edible fat-continuous spreads
#167STABLE EMULSIONS VIA PARTICLE ABSORPTION BY ELECTROSTATIC INTERACTION
#168Spread
#169Method for producing conjugated linoleic acid
#170Emulsion whippable at room-temperature
#171Method of making nutritional emulsions containing process-encapsulated oils
#172Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products
#173Hydrolases, nucleic acids encoding them and methods for biocatalytic synthesis of structured lipids
#174ANTIOXIDANTS IN FISH OIL POWDER AND TABLETS
#175Constructed non-dairy creams
#176Constructed creams based on animal fats
#177High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products
#178Process for the preparation of an edible dispersion comprising oil and structuring agent
#179ACTIVE INGREDIENT-COMPRISING MICROCAPSULES WITH A METAL OXIDE-CONTAINING SHELL
#180Hydrolases, nucleic acids encoding them and methods for biocatalytic synthesis of structured lipids
#181Hydrolases, nucleic acids encoding them and methods to produce triglycerides
#182Hydrolases, nucleic acids encoding them and methods to produce triglycerides
#183Hydrolases, nucleic acids encoding them and methods for making and using them for biocatalytic synthesis of a structured lipid
#184Sn-2 myristate-containing edible oil
#185Low saturated-fat sunflower and associated methods
#186Low saturated-fat sunflower and associated methods
#187SPREADABLE DAIRY PRODUCT
#188Hydrolases, nucleic acids encoding them and methods for making and using them
#189Low saturated-fat sunflower and associated methods
#190Low saturated-fat sunflower and associated methods
#191Ultrasonic and microwave methods for enhancing the rate of a chemical reaction and apparatus for such methods
#192Process for Preparing Nutritional Compositions
#193Extruded solid product for use in foodstuffs
#194Whippable food product with improved stability
#195"Polyunsaturated Fatty Acid-Containing Oil Product and Uses and Production Thereof"
#196Polyunsaturated fatty acid-containing oil product and uses and production thereof
#197Polyunsaturated fatty acid-containing oil product and uses and production thereof
#198Process for the preparation of an edible dispersion comprising oil and structuring agent
#199Method of preparing a finely divided emulsion from a crude emulsion
#200Emulsions containing unsaturated fatty acids and esters thereof
#201Homogenous emulsion from a grain material fermentation
#202Delivery system matrices