3642 ⎘
Other edible oils or fats, e.g. shortenings, cooking oils Preservation of finished products
ELECTRICAL FIELD TREATMENT DEVICE FOR EDIBLE OIL AND ELECTRICAL FIELD TREATMENT METHOD FOR EDIBLE OIL
#2SYNTHETIC MCT OILS HAVING TRIGLYCERIDES WITH SATURATED FATTY ACIDS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD APPLICATIONS
#3COMPOSITIONS AND METHODS FOR INHIBITING OXIDATION OF NATURAL OIL BASED COMPOSITION USING AMINOPHENOL ANTIOXIDANT
#4EDIBLE OIL AND FAT COMPOSITION, METHOD FOR INHIBITING UNPLEASANT TASTE, AGENT FOR INHIBITING UNPLEASANT TASTE, AND METHOD FOR PRODUCING DEEP-FRIED FOOD
#5Nanoencapsulation of Jania rubens seaweeds' antioxidants for food applications
#6LIQUID OILS WITHOUT UNWANTED CONTAMINANTS
#7STABILIZATION OF LC-PUFAS BY SIDE STREAM PRODUCT FROM GREEN COFFEE DECAFFEINATION
#8ALKYLRESORCINOL HOMOLOGUES AS ANTIOXIDANTS
#9STABILITY OF NON-PETROLEUM OILS USING CANNABINOID COMPOUNDS TO PROVIDE ANTIOXIDATIVE BENEFITS
#10GLYCYRRHIZA AND THE PREVENTION OF LC-PUFA OXIDATION
#11INCREASING STABILITY OF LC-PUFA
#12Oil suspensions of edible solids, triglycerides with saturated fatty acids, MCT oils with antioxidants and solid and semi-solid oil-derivatives for food
#13OIL SUSPENSIONS OF EDIBLE SOLIDS, TRIGLYCERIDES WITH SATURATED FATTY ACIDS, MCT OILS WITH ANTIOXIDANTS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD
#14Oil and fat composition
#15SUSPENSION OF POLYMERIZABLE MATERIALS IN A SOLID FAT MATRIX TO PREVENT AGGREGATION AND EXTEND SHELF LIFE OF FOOD MATERIALS
#16LIQUID OIL-BASED FAT SYSTEM COMPOSITION FOR MICROWAVE POPCORN
#17LIQUID OIL-BASED FAT SYSTEM COMPOSITION FOR MICROWAVE POPCORN
#18STABILIZED COMPOSITIONS CONTAINING EDIBLE OIL AND THEIR USES IN FOOD PRODUCTS
#19FOOD
#20THYMOHYDROQUINONE BASED SYSTEM FOR HUMAN AND PET FOOD AND RELATED METHODS
#21METHOD FOR STABILIZING OIL OR FAT COMPOSITION FOR FRYING USE
#22METHOD FOR SUPPRESSING INCREASE IN ANISIDINE VALUE AND DECREASE IN AMOUNT OF TOCOPHEROLS IN FRYING FATS AND OILS COMPOSITION
#23Dissolved C60 and method of producing dissolved C60
#24Liquid oils without unwanted contaminants
#25Method for preparing functional grease through segmented solid-state fermentation of mixed fungi
#26Emulsified oil composition for suppressing off-taste and off-flavor including oil containing polyunsaturated fatty acids, food containing the same, and methods for preparing the same
#27Stability of short path evaporation treated oils
#28Stability of short path evaporation treated oils
#29Oil and fat for suppressing bloom
#30Composition with stabilized taste and odor
#31Stabilized fat blend
#32Anti-oxidation frying device
#33Method for freezing olive oil
#34Oil composition and oxidation inhibiting method of oil
#35OIL AND FAT COMPOSITION FOR RICE COOKING AND METHOD FOR MANUFACTURING BOILED RICE USING THE SAME
#36ANTIOXIDANT COMPOSITION FOR OIL, PREPARATION METHOD THEREFOR, COOKING OIL CONTAINING SAME, AND METHOD FOR PREPARING COOKING OIL
#37Method for manufacturing long chain polyunsaturated fatty acid-containing fat
#38All-natural, heat and freeze-thaw stable mayonnaise food product
#39METHOD FOR ELABORATING AN OLIVE PREPARATION AND FOR OBTAINING AN OLIVE OIL IN SITU BASED ON THE PREPARATION AND MEANS FOR PUTTING THE METHOD INTO PRACTICE
#40Frying technology
#41Frying technology
#42Fat and/or Oil Composition for Heat Cooking and Method of Preparing Same, and Method of Preventing Deterioration of Fat and/or Oil for Heat Cooking Caused by Heating
#43Microencapsulated omega-3 oil powder for animal feed
#44Anti-oxidation frying device
#45Oil and Fat Composition for Deep Frying
#46USE OF UNSAPONIFIABLE EXTRACT OBTAINED FROM VEGETABLE OIL DEODORIZER DISTILLATE FOR THE STABILIZATION OF CANOLA OIL
#47COOKING MEDIUM SYSTEMS HAVING A SINGLE FILL MANIFOLD, AND METHODS OF SUPPLYING A COOKING MEDIUM USING SUCH SYSTEMS
#48Oil/fat composition
#49POLYUNSATURATED FATTY ACID-CONTAINING OIL PRODUCT AND USES AND PRODUCTION THEREOF
#50Lipophilic Antioxidant
#51PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS
#52Oil handling and monitoring device and system
#53COMPOSITION
#54HERBAL EXTRACT COMPOSITION AND A PROCESS THEREOF
#55Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#56Method of treating an edible oil
#57Synergistic antioxidant composition
#58Composition containing resveratrol and/or derivatives thereof and plant oil, process for producing said composition, nutraceutical and/or pharmaceutical product, and method for enhancing the potential of resveratrol
#59Oil and Fat Composition for Deep Frying
#60Low inflammatory blended oils
#61OXIDATIVELY STABLE FATS WITH ELEVATED ALPHA-LINOLENIC ACID CONTENT
#62Semiconductor device and method for making the same
#63CHEMICAL AND PHYSICAL DEGRADATION SENSING IN OIL
#64STABILIZATION OF PHENOLIC ANTIOXIDANTS IN FAT-CONTAINING FOODS
#65Antioxidant composition for marine oils comprising tocopherol, rosemary extract, ascorbic acid and green tea extract
#66Cooking oil composition with additive to reduce oil absorption
#67ANTIOXIDATIVE AND ANTIMICROBIOLOGICAL PROTECTION OF FATS AND FOODSTUFFS CONTAINING FATS WITH A MIXTURE OF LABIATAE AND GREEN TEA EXTRACTS
#68PRESERVED OLIVE PASTE
#69Cooking medium systems having a single fill manifold, and methods of supplying a cooking medium using such systems
#70Cooking oil antioxidant composition, method of preparation and use
#71BODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ESTER
#72Food Comprising Silicon
#73Lipophilic antioxidant
#74Stabilized vegetable oils and methods of making same
#75Use of Fullerence C60 as an Oil Stabilizer
#76Treatment of cooking oils and fats with precipitated silica materials
#77Synergistically heat stable oil media having eicosa pentanoic acid (EPA) and docosa hexaenoic acid (DHA)
#78Powdered compositions containing an edible oil and their use in food products
#79"Polyunsaturated Fatty Acid-Containing Oil Product and Uses and Production Thereof"
#80Microemulsion of Polar Antioxidants in Edible Oils
#81Flax-stabilized fatty acid compositions and methods
#82Semiconductor device and method for making the same
#83Stabilizing vegetable oils and methods of making same
#84Body Taste Improver Comprising Long-Chain Unsaturated Fatty Acid and/or Ester
#85Polyunsaturated fatty acid-containing oil product and uses and production thereof
#86Antioxidant and Its Use
#87PHOSPHOLIPID-STABILIZED OXIDIZABLE MATERIAL
#88Processes of improving the quality of oil and products produced therefrom
#89Encapsulated Phospholipid-Stabilized Oxidizable Material
#90Oil-in-water type emulsion
#91Polyunsaturated fatty acid-containing oil product and uses and production thereof
#92Method of inhibiting water content variation of composition and use thereof
#93Food oil product and the use of the same
#94Cooking oil antioxidant composition, method of preparation and use
#95Oil-in-water emulsion composition
#96Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter
#97Feed for aquatic species
#98Antiradicals and fat compositions, foods, drinks, drugs or feeds containing the antiradicals
#99Anti-oxidation frying device