107725 ⎘
Preserving by using additives, e.g. anti-oxidants Substances of natural origin of unknown constitution, f.i. plant extracts
Composition in the Form of a Supramolecular Arrangement Including Hydrophilic Molecules Which is Stabilized by Mineral Particles in a Lipid Phase
#2Nanoencapsulation of Jania rubens seaweeds' antioxidants for food applications
#3STABILIZATION OF LC-PUFAS BY SIDE STREAM PRODUCT FROM GREEN COFFEE DECAFFEINATION
#4STABILIZED OIL AND METHODS OF MAKING THE SAME
#5STABILIZED OIL AND METHODS OF MAKING THE SAME
#6METHOD FOR LOWERING THE OXIDISING POWER OF A LIQUID OR SEMI-LIQUID ORGANIC COMPOSITION
#7EMULSION COMPRISING ANTIOXIDANT PARTICLES
#8METHOD FOR STABILIZING OIL OR FAT COMPOSITION FOR FRYING USE
#9Food Stabilising Composition Comprising Plant-Derived Inhibitors of Fatty Acid Oxidation
#10FOOD-RELATED USES OF HIGH-STABILITY OIL
#11Stabilized fat blend
#12Omega-3 fatty acid articles of manufacture, and methods and apparatus for making same
#13Modified lecithin, preparation thereof, and use as an antioxidant
#14Method of processing edible oil
#15Oil composition and oxidation inhibiting method of oil
#16Omega-3 fatty acid articles of manufacture, and methods and apparatus for making same
#17Artificial immune cell emulating selected properties of granulocytes utilizing Fenton-type reactions
#18Method for manufacturing long chain polyunsaturated fatty acid-containing fat
#19All-natural, heat and freeze-thaw stable mayonnaise food product
#20PROCESS FOR INCREASING THE STABILITY OF A COMPOSITION COMPRISING POLYUNSATURATED OMEGA-6 FATTY ACIDS
#21Lecithin derived from high-oleic soybeans
#22Stabilized oil and methods of making the same
#23Omega-3 fatty acid articles of manufacture, and methods and apparatus for making same
#24COMPOSITION COMPRISING CELLS AND A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS (LC-PUFA)
#25Methods of producing algal cell cultures and biomass, lipid compounds and compositions, and related products
#26Compositions for retarding spoilage of coffee, methods of treating coffee with the compositions and coffee treated with the compositions
#27Refinement of oils using green tea extract antioxidants
#28Oil/fat composition
#29OXIDATIVELY STABLE POLYUNSATURATED FATTY ACID CONTAINING OIL
#30Plant derived seed extract rich in essential fatty acids derived from perilla seed: composition of matter, manufacturing process and use
#31HERBAL EXTRACT COMPOSITION AND A PROCESS THEREOF
#32ANTIOXIDANT FOR OILS AND FATS
#33Edible oil having an increased shelf-life and a clear appearance
#34Plant derived seed extract rich in essential fatty acids derived from perilla seed: composition of matter, manufacturing process and use
#35COMPETITIVE INHIBITORS OF PRO-OXIDANTS IN EDIBLE LONG CHAIN POLYUNSATURATED TRIGLYCERIDE AND ETHYL ESTER OILS
#36Plant derived seed extract rich in essential fatty acids derived from seed: composition of matter, manufacturing process and use
#37Fortification of nutritional products with olive extracts containing hydroxytyrosol and hydroxytyrosol fortified nutritional products
#38Metal-complexing aroma compounds for use in aroma stabilization
#39COMPOSITION COMPRISING CELLS AND A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS (LC-PUFA)
#40Oil-in-Water Emulsions Comprising a Polyunsaturated Fatty Acid and Methods of Making the Same
#41ANTIOXIDANT COMPOSITION
#42NOVEL PANDAN EXTRACT ARTICLES IN POWDER FORM AND PROCESS FOR THE PRODUCTION THEREOF
#43Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method
#44Plant derived seed extract rich in essential fatty acids derived from perilla seed: composition of matter, manufacturing process and use
#45Synergistic antioxidant compositions
#46Antioxidant composition for marine oils comprising tocopherol, rosemary extract, ascorbic acid and green tea extract
#47ANTIOXIDANT EXTRACT FROM FRUIT SKINS
#48Cooking oil composition with additive to reduce oil absorption
#49Fat containing composition
#50ANTIOXIDATIVE AND ANTIMICROBIOLOGICAL PROTECTION OF FATS AND FOODSTUFFS CONTAINING FATS WITH A MIXTURE OF LABIATAE AND GREEN TEA EXTRACTS
#51STABILIZATION OF LONG CHAIN POLYUNSATURATED OILS
#52Degradation inhibitor for flavor or aroma
#53FORTIFICATION OF NUTRITIONAL PRODUCTS WITH OLIVE EXTRACTS CONTAINING HYDROXYTYROSOL AND HYDROXYTYROSOL FORTIFIED NUTRITIONAL PRODUCTS.
#54ANTIOXIDANT-STABILIZED CONCENTRATED FISH OIL
#55Deodorization and stabilization of marine oils
#56Acidic oil-in-water-type emulsified food, method for producing same, antioxidant, and flavor improving agent
#57OIL BLEND OF SYNERGISTICALLY LOW OXIDATION VALUE
#58METHOD OF REDUCING ACRYALMIDE BY TREATING A FOOD PRODUCT
#59Kiwifruit Oil Extraction Method And Product
#60Use of Fullerence C60 as an Oil Stabilizer
#61Method for the Enrichment and Supplementation of Olive Oils with Organic Antioxidants, Product Obtained Thereby and System for Implementing Said Method
#62Flax-stabilized fatty acid compositions and methods
#63Synergistic super potent antioxidant cold pressed botanic oil blends
#64Method for Reducing Acrylamide Formation
#65Method for Reducing Acrylamide Formation
#66PHOSPHOLIPID-STABILIZED OXIDIZABLE MATERIAL
#67Stabilisation of polyunsaturated fatty acid (pufa) ester concentrates
#68Dietary supplements and prepared foods containing triglyceride-recrystallized non-esterified phytosterols
#69Method for enhancing acrylamide decomposition