3634 ⎘
Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up; Working-up characterised by essential cooling
EDIBLE OIL-IN-WATER (O/W) EMULSION COMPRISING PEA PROTEIN
#2FORMULATION TO SOLIDIFY COOKING OIL OR GREASE AND METHODS OF MAKING AND USING THE SAME
#3POWDERED COMPOSITION COMPRISING A SOLID PLANT-BASED FAT
#4FORMULATION TO SOLIDIFY COOKING OIL OR GREASE AND METHODS OF MAKING AND USING THE SAME
#5AUTOMATED MEAT ANALOGUE PRODUCTION SYSTEMS
#6HIGH PH CO-EXTRACTION METHOD OF PREPARING A STABLE OIL BODY SOLUTION
#7A LIPID COMPOSITION FOR BAKERY PRODUCTS
#8NATIVE-WHOLE-STARCH-BASED FAT REPLACER
#9Automated meat analogue production systems
#10Automated meat analogue production processes
#11Method for the preparation of a monoglyceride hydrate product
#12METHOD AND APPARATUS FOR PRODUCING AN EMULSION-BASED FAT POWDER TO MANUFACTURE A FOOD PRODUCT
#13FORMULATION TO SOLIDIFY COOKING OIL OR GREASE AND METHODS OF MAKING AND USING THE SAME
#14METHOD FOR PRODUCING LOW TRANS-FATTY ACID BUTTER-LIKE FOOD AND LOW TRANS-FATTY ACID BUTTER-LIKE FOOD
#15Continuous process for automated meat analogue production
#16PLANT-BASED BUTTER-LIKE COMPOSITION
#17Use of ultrasound and acoustics to control crystallisation
#18High stearic oilseed stearin fat and process for its preparation
#19Emulsions and Methods of Preparation Thereof
#20Lipid based foam
#21Spreadable fat-containing food products
#22DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATED FAT CONTENT
#23Consumable emulsion
#24Method for the preparation of a monoglyceride hydrate product
#25USE OF UTRASOUND AND ACOUSTICS TO CONTROL CRYSTALLISATION
#26Process for preparing fat continuous emulsions
#27Process for preparing fat continuous emulsions containing protein
#28EMULSION AND PROCESS FOR MAKING SAME
#29FAT SPREAD CONTAINING MILKFAT AND VEGETABLE OILS
#30Method for preparing microencapsulated heat-sensitive bioactive material
#31Emulsion for reduced fat food products
#32Lipid based foam
#33PROCESS FOR THE MANUFACTURE OF EDIBLE WATER-IN-OIL EMULSION
#34PROCESS FOR PREPARING A SPREAD
#35Mixing apparatus and method of preparing edible dispersions
#36Cryogenic spray process
#37Edible fat continuous spreads
#38Edible fat powders
#39Composition and methods for soft butter
#40Constructed non-dairy creams
#41Constructed creams based on animal fats
#42METHOD FOR MAKING FLAKED SHORTENING, FLAKED SHORTENING COMPOSITIONS, AND DOUGH COMPOSITIONS
#43METHOD AND APPARATUS FOR COOLING LIQUIDS
#44CRYOGENIC CRYSTALLISATION OF FATS
#45Hydrated fat piece compositions and dough articles made therefrom
#46Method of forming a non-fractionated, room-temperature pourable butter
#47Method of forming a non-fractionated, room-temperature pourable butter
#48Method for heat treating a food product emulsion and device for heat treating a food product
#49Edible emulsion spread
#50Process and apparatus for continuous cooling of pumpable material with a liquid cryogen
#51Process and apparatus for continuous cooling of pumpable material with a liquid cryogen