patentes

Actualización de los últimos contenidos de patentes proporcionados por Vicubo.

Method for producing highly palatable dry cat food

The present invention relates to a method for producing highly palatable dry cat foods, by providing dry cat food preparations having specific compositions and/or texture properties, and by adding thereto palatability enhancers, so as to obtain highly palatable dry cat foods. Preferably, the present invention provides highly palatable dry cat foods having a rigidity below or equal to about 100

Fecha: 
Wednesday, 9 May, 2012
Fuente: 
Espacenet

Apparatus and method for filleting deheaded and gutted fish

JUERS MICHAEL

Die Erfindung betrifft eine Vorrichtung (10) zum Filetieren von geköpften und entweideten Fischen, umfassend ein Schneidaggregat (11) zum Filetieren der Fische, wobei das Schneidaggregat (11) mindestens ein Kreismesserpaar (15, 16) aufweist, einen endlos umlaufenden Transportförderer ...

Fecha: 
Wednesday, 9 May, 2012
Fuente: 
Espacenet

Chocolate compositions containing ethylcellulose

bombones

An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous,...

Fecha: 
Monday, 7 May, 2012
Fuente: 
Espacenet
EMULSIFIED SPREAD BASED ON OLIVE OIL AND/OR OTHER VEGETABLE OILS AND METHOD FOR PREPARING IT
The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or totally substituted with any other vegetable oil. The spread of the present invention does not require...
METHOD FOR OBTAINING OLIVE OIL AND AT LEAST ONE MULTIFUNCTIONAL INGREDIENT FROM OLIVES
The invention relates to a method for obtaining olive oil and at least one multifunctional ingredient from olives. The method is characterised in that it comprises the following steps consisting in: (a) obtaining olive pulp, (b) dehydrating the olive pulp to produce a dehydrated olive pulp, (c) grinding the dehydrated olive pulp to produce a dry dehydrated olive powder, and (d) obtaining olive ...
COLD-GELLING THIXOTROPIC GLAZE COMPOSITION
The present invention provides a cold-gelling thixotropic glaze composition having a Brix value in the range of 20-65; containing at least 0.1 wt.% and less than 2.5 wt.% of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt.% of water, said composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent c...
LIPID COMPOSITION AND USE THEREOF
The present invention relates to a composition comprising a milk or aqueous portion and a protecting oil. In one embodiment the composition further comprises one or more polyunsaturated fatty acids (PUFAs). The invention also refers to an emulsion product containing such composition, to food products and functional food preparations comprising such an emulsion product, to methods for the produc...
EDIBLE FAT POWDERS
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co- crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible ...
NON-TEMPER, TEXTURE PROVIDING FAT COMPOSITIONS
The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25 C and 35-90 % by weight of one or more vegetable fats having a slip melting point of more than 25 C; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are lon...
Process for removing unwanted propanol components from unused triglyceride oil
The invention relates to a process for removing unwanted propanol components from unused triglyceride oil, said unwanted propanol components being selected from free chloropropanols, chloropropanol fatty acid esters, free epoxypropanols, epoxypropanol fatty acid esters, and combinations thereof, and said process comprising: contacting a triglyceride oil that is contaminated with unwanted propan...
FAT REPLACERS AND FILLING MATERIALS
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.
METHOD OF PREPARING FLOUR OR SPLITS OF LEGUME
RYE FLOUR IMITATION
Die vorliegende Erfindung betrifft das Gebiet der Lebensmittelerzeugung, insbesondere die Erzeugung und Bereitstellung glutenfreien Backmischung zur Herstellung von glutenfreien Backwaren und Broten.

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