3637 ⎘
Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
Sub-classes:SUSTAINABLE MEATS AND METHODS OF MAKING
#2MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#3OLEOSOME COMPOSITION WITH BIO-ACTIVES
#4OIL- AND FAT- CONTAINING GEL
#5MICROBIAL OILS
#6FROZEN FOOD FOR MICROWAVE COOKING AND METHOD FOR PRODUCING SAME
#7PALM-BASED SHORTENING SUBSTITUTE
#8FAT BLEND SUITABLE FOR INFANT NUTRITION
#9OIL SUSPENSIONS OF EDIBLE SOLIDS, TRIGLYCERIDES WITH SATURATED FATTY ACIDS, MCT OILS WITH ANTIOXIDANTS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD APPLICATIONS
#10REGIOSPECIFIC INCORPORATION OF FATTY ACIDS IN TRIGLYCERIDE OIL
#11DIETARY OILY COMPOSITION CONTAINING 7-DEHYDROCHOLESTEROL, PREVITAMIN D3 AND VITAMIN D3 - ASSOCIATED PRODUCTS
#12DIETARY NUTRIENT COMPOSITIONS
#13IN VITRO INSECT FAT CULTIVATION FOR CELLULAR AGRICULTURE APPLICATIONS
#14PROCESS FOR PREPARING BISCUIT FILLINGS
#15METHOD OF MAKING OLEOGEL
#16ENCAPSULATED NUTRITIONAL AND PHARMACEUTICAL COMPOSITIONS
#17MEAT-ANALOGUE COMPOSITION
#18OIL AND FAT COMPOSITION, METHOD OF PRODUCING OIL AND FAT COMPOSITION, FLAVOR ENHANCER, AND FOOD
#19STABLE DISPERSIONS OF PROTEIN-ENCAPSULATED PIGMENTS
#20MEAT SUBSTITUTE PRODUCT
#21SUNFLOWER OLEOSOME FRACTION AND PROCESS FOR PREPARING IT
#22SUNFLOWER OLEOSOME CONCENTRATE AND PROCESS FOR PREPARING IT
#23CAROTENOID-ENRICHED EXTRA VIRGIN OLIVE OIL, PROCESS FOR OBTAINING IT AND FUNCTIONAL FOODSTUFF COMPRISING IT
#24FRY COOKING METHOD, METHOD FOR SUPPRESSING DETERIORATION OF SILICONE OIL-CONTAINING OIL AND FAT, AND FRY COOKING DEVICE
#25HYDROPHILIC POWDERED OIL AND FAT AND METHOD FOR PRODUCING SAME
#26SOLID COMPOSITION CONTAINING OLEOGEL
#27OLEOGEL WITH STEARIC ACID
#28METHODS OF PRODUCING VEGETABLE OILS WITH LOW MINERALS, METALS, OR OTHER CONTAMINANTS
#29Food Spice Reduction Formula
#30METHOD FOR PRODUCING OLEOGELS AND OLEOGELS OBTAINABLE BY THE METHOD
#31A SOLID VEGETABLE FAT GRANULATE, PROCESS FOR THE PREPARATION THEREOF, AND FOOD PRODUCTS PREPARED THEREFROM
#32SYNTHETIC MCT OILS HAVING TRIGLYCERIDES WITH SATURATED FATTY ACIDS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD APPLICATIONS
#33A NON-DAIRY CREAMER COMPOSITION AND A METHOD FOR PREPARING THE SAME
#34High Protein Food
#35OIL AND/OR FAT COMPOSITION AND METHOD FOR PRODUCING SAME
#36ANTIOXIDANT COMPOSITION, AND EDIBLE OIL AND FAT
#37FREE-POLYUNSATURATED-FATTY-ACID-CONTAINING COMPOSITION AND METHOD FOR MANUFACTURING SAME
#38Oil Crystallization Promoter, Preparation Method Therefor and Use Thereof
#39SYNTHETIC EDIBLE MATERIAL WITH A PROTEIN CONCENTRATION GREATER THAN 50%
#40HIGH PROTEIN SNACK COMPOSITIONS
#41FLAVOR COMPOSITIONS CONTAINING IRON COMPOUNDS AND THEIR USE
#42MCT FORMULATIONS FOR IMPROVING COGNITIVE FUNCTIONS AND METHODS OF MAKING AND USING SUCH FORMULATIONS
#43OIL AND/OR FAT COMPOSITION AND FOOD OR BEVERAGE PRODUCT
#44Antioxidant Edible Oil Based on Nano Reverse Micelle System and Preparation Method Thereof
#45Free Polyunsaturated Fatty Acid-Containing Compositions and Manufacturing Method Therefor
#46CONSUMABLES INFUSED WITH COMPOUNDS FROM CANNABIS, NATURALLYOCCURRING SUBSTANCES, AND MUSHROOMS
#47Composition in the Form of a Supramolecular Arrangement Including Hydrophilic Molecules Which is Stabilized by Mineral Particles in a Lipid Phase
#48CANNABIS AND MUSHROOM COMPOUNDS INFUSED CONSUMABLES
#49FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY
#50SYNTHETIC MCT OILS HAVING TRIGLYCERIDES WITH SATURATED FATTY ACIDS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD APPLICATIONS
#51FAT COMPOSITION AND WATER-IN-OIL EMULSION
#52COMPOSITIONS AND METHODS FOR TREATING HYPERTENSION
#53METHOD FOR PRODUCING POWDERED OIL AND/OR FAT COMPOSITION
#54EDIBLE VEGETABLE FAT AND OIL
#55OIL AND FAT COMPOSITION CONTAINING 3-HYDROXYBUTYRIC ACID
#56EDIBLE CANNABIS PLANT POWDER
#57EDIBLE OIL AND FAT COMPOSITION, METHOD FOR INHIBITING UNPLEASANT TASTE, AGENT FOR INHIBITING UNPLEASANT TASTE, AND METHOD FOR PRODUCING DEEP-FRIED FOOD
#58OIL/FAT COMPOSITION
#59COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
#60METHOD FOR PRODUCING POWDERED OIL COMPOSITION
#61FUNCTIONAL EDIBLE OIL, PREPARATION METHOD THEREFOR AND USE THEREOF
#62MUSHROOM COMPOUNDS INFUSED CONSUMABLES AND NON-CONSUMABLES
#63MICROPARTICLES CONTAINING STABILIZED CBD OIL, AND METHODS FOR THE PRODUCTION THEREOF
#64CHEESE-ANALOGUE COMPOSITION
#65Treatment for Diseases of Aging
#66Citrus fibers with optimized water binding characteristics
#67Compositions and methods for treating hypertension
#68PHARMACEUTICAL COMPOSITIONS AND METHODS FOR TREATING HYPERTENSION
#69POWDERED OIL BASED ON OLESOME EMUSION AND PREPARATION METHOD AND APPLICATION THEREOF
#70OIL AND/OR FAT COMPOSITION, AND BEVERAGE OR FOOD PRODUCT
#71EDIBLE MICROBIAL OIL
#72Method Of Efficiently Separating Solid Fat From Polyunsaturated Fatty Acid Grease
#73VEGAN ALTERNATIVE TO CHEESE (II)
#74MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#75FIBRE-BASED OLEOGEL
#76OIL COMPOSITION HAVING GOOD STABILITY
#77FAT COMPOSITION
#78OIL AND FAT COMPOSITION FOR ROUX
#79Enzymatic Method for Reducing Usage Amount of Fat and Oil in Bakery Product
#80COMPOSITION FOR USE IN FOOD SUPPLEMENTS AND/OR COSMETIC PRODUCTS, COMPRISING BACILLUS SUBTILIS
#81METHOD FOR REDUCING MINERAL OIL CONTENT IN EDIBLE VEGETABLE OIL
#82Method of Antimicrobial and Immune Boosting Activity
#83METHODS OF MAINTAINING OR INCREASING GROWTH OR COGNITIVE DEVELOPMENT
#84METHODS AND SYSTEMS FOR REDUCING FRYER OIL DEGRADATION
#85ENZYME-IMMOBILIZATION CARRIER AND IMMOBILIZED ENZYME THAT USES SAME
#86FAT-BASED COMPOSITIONS
#87STABILIZATION OF LC-PUFAS BY SIDE STREAM PRODUCT FROM GREEN COFFEE DECAFFEINATION
#88MICROBIALLY PRODUCED PALM OIL SUBSTITUTES
#89IRON COMPLEXES OF ESTERIFIED DERIVATIVES OF NATURAL PRODUCTS, AND METHODS OF USE
#90Structured fat system
#91PONGAMIA OIL COMPOSITIONS, AND METHODS FOR PRODUCING AND USING THEREOF
#92EDIBLE OIL/FAT COMPOSITION HAVING BACTERIOSTATIC EFFECT
#93FULLERENE AND ITS USE TO MAINTAIN GOOD HEALTH AND TO PROLONG THE EXPECTED LIFESPAN OF MAMMALS
#94DEVICES, SYSTEM AND METHODS FOR TRACKING PRODUCTS USING BIOLOGICAL BARCODES AND GENETICALLY MODIFIED ORGANISMS CONTAINING THE SAME
#95ISOLATED OLEOSOME COMPOSITION AND PROCESS FOR PREPARING IT
#96OIL-AND-FAT-CONTAINING COMPOSITION AND PRODUCTION METHOD THEREFOR
#97PROTECTIVE EFFECTS OF OIL PALM COMPOSITION ON ALZHEIMER'S DISEASE
#98GLYCYRRHIZA AND THE PREVENTION OF LC-PUFA OXIDATION
#99EDIBLE SHEET CONTAINING SEAWEED AND PREPARATION METHOD THEREFOR
#100UMAMI-ENHANCING COMPOSITION AND METHOD FOR MANUFACTURING SAME, SEASONING OR EXTRACT AND METHOD FOR MANUFACTURING SAME, OIL AND FAT COMPOSITION FOR COOKING WITH HEAT AND METHOD FOR MANUFACTURING SAME, AND METHOD FOR ENHANCING UMAMI OF FOOD PRODUCT
#101Free polyunsaturated fatty acid-containing composition and manufacturing method therefor
#102Homogeneous fiber product based on bio-oil and/or water and method for their production
#103UMAMI-ENHANCING COMPOSITION, SEASONING OR EXTRACT, METHOD FOR MANUFACTURING UMAMI-ENHANCING COMPOSITION, METHOD FOR MANUFACTURING SEASONING OR EXTRACT, AND METHOD FOR ENHANCING UMAMI OF FOOD PRODUCT
#104Dietary nutrient compositions
#105METHOD OF MAKING COCOA BUTTER-DERIVED PRODUCTS CONTAINING CANNABINOIDS
#106Chocolate compositions containing ethylcellulose
#107ONE STEP PROCEDURE FOR PRODUCING A PROTEIN OLEOGEL
#108Edible Confectionery Ink Composition for 3D-Printing
#109DIETARY NUTRIENT COMPOSITIONS
#110APPARATUS AND METHOD FOR INFUSING AND DISPENSING OILS, AND DRYING AND HEATING INFUSING MATERIALS
#111OMEGA-9 CANOLA OIL BLENDED WITH DHA
#112Oil suspensions of edible solids, triglycerides with saturated fatty acids, MCT oils with antioxidants and solid and semi-solid oil-derivatives for food
#113OIL SUSPENSIONS OF EDIBLE SOLIDS, TRIGLYCERIDES WITH SATURATED FATTY ACIDS, MCT OILS WITH ANTIOXIDANTS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD
#114Dietary nutrient compositions
#115Edible oil/fat composition and method for producing same
#116Oil blends and processes for their preparation
#117OIL AND/OR FAT COMPOSITION AND METHOD FOR PRODUCING SAME
#118METHOD FOR PRODUCING FLAVOR OIL HAVING BURNT CHEESE FLAVOR
#119Edible blended vegetable oil for reducing blood lipids and cholesterol
#120Free-polyunsaturated-fatty-acid-containing composition and method for manufacturing same
#121Filling for a bakery or chocolate product
#122Oil and fat composition
#123EICOSAPENTAENOIC ACID-PRODUCING MICROORGANISMS, FATTY ACID COMPOSITIONS, AND METHODS OF MAKING AND USES THEREOF
#124SUSPENSION OF POLYMERIZABLE MATERIALS IN A SOLID FAT MATRIX TO PREVENT AGGREGATION AND EXTEND SHELF LIFE OF FOOD MATERIALS
#125METHOD FOR PRODUCING ALMOND-FLAVORED OIL AND FAT
#126BLEND FORMULATION COMPRISING SILICATE AND MICROBIAL AND / OR PLANT CELLS COMPRISING A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS (LC-PUFA)
#127PROCESS FOR PRODUCING A CANNABIS INFUSED OLIVE OIL
#128METHODS OF REFINING A GRAIN OIL COMPOSITION, AND RELATED SYSTEMS, COMPOSITIONS AND USES
#129TILAPIA OIL OR ITS FRACTIONATED PRODUCTS AND METHOD OF USE THEREOF
#130Natural conversation storytelling system
#131METHOD FOR PRODUCING OIL AND FAT COMPOSITION, METHOD FOR PRODUCING EDIBLE OIL AND FAT COMPOSITION, METHOD FOR PRODUCING FOOD, METHOD FOR ENHANCING SWEETNESS OF FOOD, AND COMPOSITION FOR ENHANCING SWEETNESS OF FOOD
#132Methods of producing vegetable oils with low minerals, metals, or other contaminants
#133Method for obtaining products for the food industry and/or feed industry from insects, and solid phase obtained from insects
#134STABILIZED COMPOSITIONS CONTAINING EDIBLE OIL AND THEIR USES IN FOOD PRODUCTS
#135Lipid compositions containing bioactive fatty acids
#136Composition comprising ginseng seed oil
#137FOOD
#138VITAMIN D2-CONTAINING MUSHROOM OIL, AND PREPARATION AND USE THEREOF
#139Fat composition
#140METHOD FOR PRODUCING FOOD
#141ALA enriched polyunsaturated fatty acid compositions
#142High protein food
#143High protein food
#144Compositions comprising unsaturated fatty acids and nitric oxide releasing compounds and use thereof for enhancing cognitive and related functions
#145Use of renewable oil in hydrotreatment process
#146MULTI-TEXTURED LAYERED FOOD PRODUCTS AND METHODS OF MAKING TO MAINTAIN TEXTURE WITHOUT THE USE OF A BARRIER
#147Use of renewable oil in hydrotreatment process
#148Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#149Wax oleogels as fat substitutes
#150Method for manufacturing edible oil, and edible oil and food each manufactured using same
#151Method for the formulation of oil-soluble substances, and powders obtainable thereof
#152Method to produce oleogels
#153COMPOSITE EDIBLE OIL AND THE MANUFACTURING METHOD THEREOF
#154Method and an apparatus for preparing a high-polyphenols olive oil
#155Process for producing oils and defatted meal by means of solid/liquid extraction
#156Free polyunsaturated fatty acid-containing composition and manufacturing method therefor
#157ENCAPSULATED NUTRITIONAL AND PHARMACEUTICAL COMPOSITIONS
#158Food composition
#159Fat/oil composition containing fine particle composite and method for producing same
#160MANUFACTURING PROCESS FOR THE PRODUCTION OF A POWDER FROM FAT AND FIBER
#161FAT-BASED FILLING COMPRISING MICRONIZED BRAN
#162METHODS OF MAINTAINING OR INCREASING GROWTH OR COGNITIVE DEVELOPMENT
#163METHOD FOR STABILIZING OIL OR FAT COMPOSITION FOR FRYING USE
#164Preparation of modified cellulose and its derivatives
#165Dissolved C60 and method of producing dissolved C60
#166SOLID-OIL-AND-FAT-CONTAINING COMPOSITION, METHOD FOR PRODUCING SAME, METHOD FOR ADJUSTING PHYSICAL PROPERTIES OF SAME, AND OIL-AND-FAT HARDENING AGENT
#167HYDROCARBON / LIPID - CAROTENOID COMPLEXES
#168Oil comprising at least one polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA)
#169ANTIOXIDANT SYSTEM
#170Apparatus and method for infusing and dispensing oils, and drying and heating infusing materials
#171COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
#172Oil-and-fat composition and manufacturing method thereof
#173Filling for a bakery or chocolate product
#174ACTIVATION OF CONDITIONALLY-EXPRESSED OLIGOSACCHARIDE PATHWAYS DURING FERMENTATION OF PROBIOTIC STRAINS
#175Manufacturing process for the production of a lipid-fiber powder
#176Method for preparing functional grease through segmented solid-state fermentation of mixed fungi
#177NUTRITIONAL CRUSTACEAN OIL SUPPLEMENTS
#178Production of 11-hydroxy-thc
#179Approach for processing marble-like beef
#180Food composition
#181Composition with stabilized taste and odor (II)
#182Stability of short path evaporation treated oils
#183Use of an esterase to enhance ethyl ester content in fermentation media
#184Lipid compositions containing bioactive fatty acids
#185FREE POLYUNSATURATED FATTY ACID-CONTAINING COMPOSITION AND MANUFACTURING METHOD THEREFOR
#186Method for Producing Healthy THC Cooking Oil and Budder
#187Electronic Infusion Device
#188Nut butter composition
#189Protective effects of oil palm composition on Alzheimer's disease
#190POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF
#191Flavor oil-and-fat
#192Fat composition
#193Stability of short path evaporation treated oils
#194USE OF ACETYLENIC FATTY ACID COMPOUNDS AS KOKUMI FLAVOR
#195BLEND FORMULATION COMPRISING SILICATE AND MICROBIAL AND / OR PLANT CELLS COMPRISING A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS (LC-PUFA)
#196OLEOGEL WITH STEARIC ACID
#197Low saturated fat dipping coating for frozen confection
#198Combination of natural antioxidants
#199FOOD-RELATED USES OF HIGH-STABILITY OIL
#200Stabilized fat blend
#201OIL BLENDS AND PROCESSES FOR THEIR PREPARATION
#202Use of renewable oil in hydrotreatment process
#203Organic hydroperoxide reduction in perfumery raw materials
#204Methods and compositions for reducing oil separation in nut butters
#205Probiotic confection and lipid compositions
#206Solid composition containing oleogel
#207PRE-TEMPERED SAUTEING OIL FOR CONVENIENT SINGLE-USE COOKING
#208Chocolate compositions containing ethylcellulose
#209METHOD OF ENHANCING DEVELOPMENT OF CHOCOLATE FLAVORS AND METHOD OF PRODUCING OIL AND FAT COMPOSITION COMPRISING MALONYLISOFLAVONE GLYCOSIDES
#210Methods of treatment using a lipid extract of seeds concentrated in its unsaponifiable fraction
#211Compositions comprising cocoa butter
#212FISH ODOR-FREE FISH OIL COMPOSITION AND PREPARATION METHOD THEREFOR
#213Food product for chewing or swallowing difficulty
#214SWEETNESS AND/OR SALTINESS ENHANCING AGENT
#215COMPOSITIONS FOR INDUCING A COLOR AND/OR CHEMICAL CHANGE TO A FOODSTUFF AND ASSOCIATED METHODS AND SYSTEMS
#216OIL OR FAT COMPOSITION FOR FRIED FOODS, METHOD FOR PRODUCING OIL OR FAT COMPOSITION FOR FRIED FOODS, METHOD FOR PRODUCING FRIED FOODS, AND METHOD FOR IMPARTING CHEESE FLAVOR TO FRIED FOODS
#217Method for producing a protein phospholipid complex from a crustacean catch
#218Microbial oils with lowered pour points, dielectric fluids produced therefrom, and related methods
#219Odourless shea based esters
#220Lipid compositions containing bioactive fatty acids
#221Production method of edible sustained-release functional material and edible sustained-release functional material
#222Solutions and dispersions of amide compounds
#223BAKE STABLE COMPOSITION
#224Dietary nutrient compositions
#225Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#226Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#227Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#228Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#229Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#230Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#231Vitamin D composition
#232Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#233SEASONING PRODUCT
#234Product composition with antimicrobial and immune boosting activity
#235METHOD OF MAKING OLEOGEL
#236Cooking oil treatment filtration aid and method
#237Organic hydroperoxide reduction in perfumery raw materials
#238Compositions comprising unsaturated fatty acids and nitric oxide releasing compounds and use thereof for enhancing cognitive and related functions
#239MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#240COMPOSITION WITH REDUCED OFF-FLAVOR AND METHOD FOR PRODUCING SAME
#241TIME RELEASE VITAMINS AND MINERALS IN EDIBLE OILS
#242Method of processing edible oil
#243LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION
#244Use of an esterase to enhance ethyl ester content in fermentation media
#245Oil composition and oxidation inhibiting method of oil
#246Preparation of modified cellulose and its derivatives
#24710-hydroxy-cis-12-octadecenoic acid alkyl ester and use thereof
#248COMPOSITION COMPRISING AN OIL PHASE
#249Use of renewable oil in hydrotreatment process
#250Apparatus and method for infusing and dispensing oils, and drying and heating infusing materials
#251Isotopically modified compounds and their use as food supplements
#252Composition comprising an oil phase
#253Ground popcorn and hardstock for oil structuring
#254Composition comprising an oil phase
#255COMPOSITION COMPRISING AN OIL PHASE
#256Eicosapentaenoic acid-producing microorganisms, fatty acid compositions, and methods of making and uses thereof
#257Fullerene and its use to maintain good health and to prolong the expected lifespan of mammals
#258Citrus fibers with optimized water binding characteristics
#259KRILL OIL PREPARATIONS WITH OPTIMAL MINERAL AND METAL COMPOSITION, LOW IMPURITIES AND LOW AND STABLE TMA LEVELS
#260CHEWING GUM AND GUM BASES CONTAINING ELASTOMERS DERIVED FROM EDIBLE OIL SOURCES
#261Free polyunsaturated fatty acid-containing composition and manufacturing method therefor
#262Free-polyunsaturated-fatty-acid-containing composition and method for manufacturing same
#263Lecithin compositions and methods of making and using such lecithin compositions
#264Triglyceride and use thereof
#265Process for encapsulating hydrophobic substances
#266Process for obtaining citrus fiber from citrus peel
#267Capsules containing two phases and method for their preparation
#268COMPOSITIONS OF COSMETIC, PERSONAL CARE AND SKIN CARE PRODUCTS DERIVED FROM LIPID FEEDSTOCKS AND METHODS TO PRODUCE THE SAME
#269Lipid based foam
#270POWDERED FAT COMPOSITION FOR CREAMS
#271METHODS FOR PROCESSING VEGETABLE OILS AND VEGETABLE OIL COMPOSITIONS
#272LONG-CHAIN POLYUNSATURATED FATTY-ACID-CONTAINING FAT AND FOOD CONTAINING SAME
#273Oil blends, processes for the preparation thereof and their use in formulas
#274COMPOSITION, METHOD, USE AND PRODUCT
#275Lipid activation with cumin
#276CANOLA HYBRID VARIETY 1CN0152
#277Frying technology
#278Frying technology
#279Filling for a bakery or chocolate product
#280COOKWARE RELEASE COMPOSITIONS
#281Process for preparing a fat slurry and for preparing a spread with said slurry
#282Process for preparing a fat slurry and for preparing a spread with said slurry
#283Powdered oil and/or fat, food and drink containing powdered oil and/or fat, and method for manufacturing powdered oil and/or fat
#284Method for preparing functional edible oil rich in phytosterol esters and diglycerides
#285Compositions for reducing acidity
#286Processing Method for Poultry Oil
#287Compositions of vitamin D and methods for their use and manufacture
#288Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#289Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#290Probiotic confection and lipid compositions
#291Method for conducing concentrated oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized oil
#292Eicosapentaenoic acid-producing microorganisms, fatty acid compositions, and methods of making and uses thereof
#293BUTTER SUBSTITUTE
#294Bioactive agents included in functionalized starch having a single helix V-structure
#295FAT OR OIL EXTRACT OF BLACK GINGER AND METHOD FOR PRODUCING SAME
#296FAT-BASED FOOD PRODUCTS
#297LIQUID EDIBLE FRYING MEDIUM
#298REMOVAL OF FREE FATTY ACIDS FROM GLYCERIDE OILS
#299FOOD COMPOSITION
#300Microbial oils with lowered pour points, dielectric fluids produced therefrom, and related methods