Produits et services

Edible oils; edible fats.

Produits et services

Food for babies; Food supplements not for medical purposes; fats and oils for medical and therapeutic use, namely, human fat replacers for use in baby foods Edible oils and fats; Milk; Milk powder; Milk products excluding ice cream, ice milk and frozen yogurt

Abrégé

The invention relates to a Vitellaria paradoxa extract composition comprising at least 5000 μg/g of gallic acid and at least 2500 μg/g of total flavan-3-ols. The invention also relates to a use of a Vitellaria paradoxa extract composition and an edible product or a cosmetic product comprising a Vitellaria paradoxa extract composition. Further, the invention also relates to a process for producing a Vitellaria paradoxa extract composition.

Classes IPC  ?

• A61K 8/368 - Acides carboxyliquesLeurs sels ou anhydrides dans lesquels le groupe carboxyle est directement lié aux atomes de carbone du cycle aromatique
• A61K 8/49 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques contenant des composés hétérocycliques
• A61K 8/9789 - Magnoliopsida [dicotylédones]
• A61Q 19/00 - Préparations pour les soins de la peau

Abrégé

The invention relates to a chocolate or chocolate-like product comprising from 15%to 65%by weight of a sweetener; and from 15%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid. The invention also relates to a process for preparing the chocolate or chocolate-like product and a use of a chocolate or chocolate-like product.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/04 - Traitement
• C11B 7/00 - Séparation des mélanges de graisses ou huiles en leurs constituants, p. ex. séparation des huiles saturées des huiles non saturées

Abrégé

The invention relates to a chocolate or chocolate-like product comprising from 15% to 65% by weight of a sweetener; and from 15% to 45% by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30% by weight of StOSt triglycerides and from 30% to 70% by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid. The invention also relates to a process for preparing the chocolate or chocolate-like product and a use of a chocolate or chocolate-like product.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/04 - Traitement
• C11B 7/00 - Séparation des mélanges de graisses ou huiles en leurs constituants, p. ex. séparation des huiles saturées des huiles non saturées

Abrégé

Disclosed herein is the use of a plant-based phospholipid composition as emulsifier in an emulsion containing OPO triglyceride. Also disclosed herein is an emulsion, as well as infant formula and toddler formula containing the stabilized emulsion.

Classes IPC  ?

• A23J 7/00 - Compositions à base de phosphatides pour l'alimentation, p. ex. lécithine
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
• A23L 33/12 - Acides gras ou leurs dérivés

Abrégé

The invention relates to a confectionery product comprising from 20% to 70% by weight of a sweetener; and from 20% to 70% by weight of a plant-based fat phase; wherein the plant-based fat phase has from 1.0% to 10.0% by weight of total lauric acid (C12:0) and myristic acid (C14:0); and from 20.0% to 70.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides of the plant-based fat phase and being based on the total weight of C8 to C24 fatty acids; a percentage of total palmitic acid (C16:0) and stearic acid (C18:0) on the second position of triglycerides out of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %) in the triglycerides of the plant-based fat phase at least 1.0%; at most 10.0% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; based on total triglycerides present in the plant-based fat phase. The invention also relates to a process for preparing the confectionery product.

Classes IPC  ?

• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/38 - Succédanés du beurre de cacao

Abrégé

The invention relates to a caramel composition comprising a dairy milk source and/or a plant-based milk source; a carbohydrate; and a plant-based fat composition wherein the plant-based fat composition has: at most 40.0% by weight of oleic acid (C18:1); and from 17.5% to 49.5% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides of the plant-based fat composition and being based on the total weight of C8 to C24 fatty acids; a percentage of total lauric acid (C12:0) and myristic acid (C14:0) on the second position of triglycerides out of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %) in the triglycerides of the plant-based fat composition of from 30.0% to 55.0%; at most 30.0% by weight of CN54 triglycerides; based on total triglycerides present in the plant-based fat composition. The invention also relates to a process for preparing a caramel product, a caramel product and use of the caramel product.

Classes IPC  ?

• A23G 3/32 - Procédés pour la préparation du caramel ou des couleurs en sucre
• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/46 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des produits laitiers
• A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Produits et services

Shea oil; shea butter; cocoa oil; cocoa butter; sunflower oil; palm oil; soybean oil; rapeseed oil.

Produits et services

Edible oils and fats; edible vegetable oils and fats for use as ingredients in plant based food products.

Produits et services

Edible oils and fats.

Abrégé

Described herein is a fat composition including from 18.0%-45.0% by weight of lauric acid (C12:0); from 5.0%-20.0% by weight of palmitic acid (C16:0); from 4.0%-18.0% by weight of stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) from 2.0-4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) from 1.5-5.0; the percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 5.0%-25.0% by weight of total CN32 triglycerides, CN34 triglycerides and CN36 triglycerides; from 10.0%-45.0% by weight of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; and from 2.0%-12.0% by weight of total CN50 triglycerides and CN52 triglycerides; based on total triglycerides present in the composition. Also described is a water-in-oil emulsion product containing the fat composition.

Classes IPC  ?

• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/02 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par leur production ou leur traitement
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Produits et services

edible oils and fats primarily for use as ingredients in meat, fish, milk and egg alternatives exclusively sold to foodservice distributors and foodservice professionals; edible vegetable oils and fats exclusively sold to food manufacturers, foodservice distributors and foodservice professionals, for use as ingredient in their products; edible vegetable oils and fats for use as ingredients primarily as ingredients in plant-based food products exclusively sold to foodservice distributors and foodservice professionals; edible oils and fats exclusively sold to food manufacturers, foodservice distributors and foodservice professionals, for use as ingredient in their products; edible vegetable oils and fats for use as ingredients primarily as ingredients in plant-based food products sold exclusively in the food manufacturing industry; edible oils and fats primarily for use as ingredients in meat, fish, milk and egg alternatives sold exclusively in the food manufacturing industry

Produits et services

edible oils and fats primarily for use as ingredients in meat, fish, milk and egg alternatives sold exclusively to foodservice distributors and foodservice professionals; edible vegetable oils and fats for use as ingredients primarily as ingredients in plant-based food products sold exclusively to foodservice distributors and foodservice professionals; edible oils and fats sold exclusively to food manufacturers, foodservice distributors and foodservice professionals, for use as ingredient in their products; edible vegetable oils and fats sold exclusively to food manufacturers, foodservice distributors and foodservice professionals, for use as ingredient in their products.

Produits et services

(1) Shea oil; shea butter; cocoa oil; cocoa butter; sunflower oil; palm oil; soybean oil; rapeseed oil.

Abrégé

Disclosed herein is a fat composition including at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and where the fat composition includes from 1.0% to 8.0% by weight of SSS triglycerides; and at most 10.0% by weight of UUU triglycerides and has a weight ratio of S2U triglycerides to SSS triglycerides from 6.0 to 20.0 and a weight ratio of S2O triglycerides to S2L triglycerides at most 30.0; where S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid. Also disclosed herein is a fat blend including the fat composition as hardstock where the fat blend is further used in a water-in-oil emulsion product, such as margarine or spread.

Classes IPC  ?

• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 7/04 - Traitement
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

The invention relates to a vegan ice cream composition comprising a fat composition, a plant-based protein, a sweetener and water; wherein the fat composition comprises from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16:0); from 4.0% to 18.0% by weight of stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.5 to 5.0; said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.

Classes IPC  ?

• A23G 9/04 - Production de desserts glacés, p. ex. de glaces
• A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
• A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
• A23G 9/42 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits

Produits et services

Natural oils, other than essential oils, namely, shea oil, cocoa oil, sunflower oil, palm oil, soybean oil and rapeseed oil, for use as emollients in the manufacture of cosmetics; Lipids in the nature of shea butter and cocoa butter for use as ingredients in the manufacture of cosmetics, facial creams, eye creams, body lotions, shampoos, shower gels, hand and foot creams, soaps, hair conditioners, aftershave balms, shaving creams, hair masks, skin cleaning creams, sunblock creams and deodorants

Produits et services

Oils, butters and fats for use as ingredient in body care and cosmetic products.

Abrégé

A composition for confectionery applications, which comprises: a fat composition having a solid fat content (SFC) with an N20 of at least 10% and N35 of at most 10% measured on stabilized fat stabilized at 20° C. for 40 hours according to ISO 8292-1; at least one emulsifier; and at least one bitterness inhibitor dispersed or dissolved in the fat composition.

Classes IPC  ?

• A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
• A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés

Abrégé

The invention provides a fat composition comprising from 20% to 50% by weight of palmitic acid (C16:0), from 20% to 45% by weight of oleic acid (C18:1), and from 17% to 40% by weight of linoleic acid (C18:2), said percentages of acid being based on the total weight of C8 to C24 fatty acids; wherein the fat composition has a weight ratio of oleic acid (C18:1) to linoleic acid (C18:2) of from 0.4 to 2.4; wherein the percentage of palmitic acid on the second position of triglyceride (SN-2 of C16:0) is at least 40% based on the total amount of palmitic acid; and wherein the fat composition comprises at most 5.0% by weight of PPP triglycerides and has a weight ratio of OPL triglycerides to OPO triglycerides from 0.80 to 1.60 based on the total glycerides present in the fat composition, wherein O is oleic acid, P is palmitic acid and L is linoleic acid.

Classes IPC  ?

• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23D 9/04 - Traitement

Abrégé

A process of preparing a fat composition comprises the steps of: a) providing a fat, preferably from a single natural source, comprising at least 25% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid; b) fractionating the fat source obtained in step a) to form a stearin fraction comprising at least 60% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid; and c) blending the fat source obtained in step a) and the stearin fraction obtained in step b) in a weight ratio of from 90:10 to 10:90 to form a fat composition.

Classes IPC  ?

• A23D 9/04 - Traitement
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• C11B 7/00 - Séparation des mélanges de graisses ou huiles en leurs constituants, p. ex. séparation des huiles saturées des huiles non saturées

Abrégé

An aerated fat emulsion comprises: from 10% to 90% by weight of water; and from 10% to 90% by weight of a fat composition, wherein the fat composition comprises: from 75% to 99% by weight of a lauric fat comprising from 35% to 65% lauric acid (C12:0); said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 1% to 25% by weight of an interesterified fat comprising from 30% to 70% by weight of total stearic acid (C18:0) and arachidic acid (C20:0); from 1% to 10% by weight of palmitic acid (C16:0) and less than 2% by weight of lauric acid (C12:0), said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 5% to 35% by weight of the combined amounts of StStSt and AStSt triglycerides, based on total triglycerides present in the composition, wherein St is stearic acid and A is arachidic acid.

Classes IPC  ?

• A23D 7/04 - Traitement
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A21D 2/16 - Esters d'acides gras
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication

Abrégé

The invention relates to use of a plant-based phospholipid composition as emulsifier in an emulsion containing OPO triglyceride, wherein the phospholipid composition has a weight ratio of phosphatidylethanolamine (PE) to phosphatidylinositol (PI) at most 0.70 based on the total amount of polar lipids in the composition. The invention also relates to the stabilized emulsion, as well as infant formula and toddler formula containing the stabilized emulsion.

Classes IPC  ?

• A23J 7/00 - Compositions à base de phosphatides pour l'alimentation, p. ex. lécithine
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 33/12 - Acides gras ou leurs dérivés
• A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.

Classes IPC  ?

• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/04 - Traitement

Abrégé

The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20° C. of at least 20%. The invention also provides a method for making the meat analogue product.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23J 3/14 - Protéines végétales
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

The invention relates to a fat composition comprising from 18.0% to 45.0% by weight of lauric acid (02:0); from 5.0% to 20.0% by weight of palmitic acid (06:0); from 4.0% to 18.0% by weight of stearic acid (08:0); a weight ratio of lauric acid (02:0) to stearic acid (08:0) of from 2.0 to 4.5; and a weight ratio of lauric acid (02:0) to palmitic acid (06:0) of from 1.5 to 5.0; said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 5.0% to 25.0% by weight of total CIM32 triglycerides, CIM34 triglycerides and CIM36 triglycerides; from 10.0% to 45.0% by weight of total CIM44 triglycerides, CIM46 triglycerides and CIM48 triglycerides; and from 2.0% to 12.0% by weight of total CIM50 triglycerides and CIM52 triglycerides; based on total triglycerides present in the composition. The invention also relates to a water-in-oil emulsion product, such as margarine or spread, containing the fat composition.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/02 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par leur production ou leur traitement
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

The invention relates to a fat composition comprising at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and wherein the fat composition comprises from 1.0% to 8.0% by weight of SSS triglycerides; and at most 10.0% by weight of UUU triglycerides and has a weight ratio of S2U triglycerides to SSS triglycerides from 6.0 to 20.0 and a weight ratio of S2O triglycerides to S2L triglycerides at most 30.0; wherein S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid. The invention also relates to a fat blend including the fat composition as hardstock where the fat blend is further used in a water-in-oil emulsion product, such as margarine or spread.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/04 - Traitement
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

Classes IPC  ?

• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Produits et services

Edible oils and fats. Providing business information by companies dealing with edible oils and fats; collection, systematization, compilation and analysis of business data, statistics, information and indexes of information for commercial purposes in the field of edible oils and fats; retail services and wholesale services, including online and via the internet in respect of edible oils and fats; commercial data analysis of products and market studies in the field of edible oils and fats; public relations; sales promotion; advertising; publicity.

Abrégé

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA %) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10° C.; and from 30 to 75 solid fat content at 20° C.; and from 5 to 30 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

Classes IPC  ?

• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20° C.; and from 70 to 98 solid fat content at 25° C.; and from 30 to 60 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

Classes IPC  ?

• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
• A23G 1/38 - Succédanés du beurre de cacao
• A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
• A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• A23G 3/46 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des produits laitiers
• A23G 3/50 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec structure supportée
• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras

Produits et services

edible oils and fats providing business information about edible oils and fats; collection, systematization, compilation and analysis of business data, statistics, information and indexes of information for commercial purposes in the field of edible oils and fats; on-line wholesale and retail store services featuring edible oils and fats; conducting market reports and market studies in the field of edible oils and fats

Abrégé

The invention provides a fat composition comprising from 20% to 50% by weight of palmitic acid (C16:0), from 20% to 45% by weight of oleic acid (C18:1), and from 17% to 40% by weight of linoleic acid (C18:2), said percentages of acid being based on the total weight of C8 to C24 fatty acids; wherein the fat composition has a weight ratio of oleic acid (C18:1) to linoleic acid (C18:2) of from 0.4 to 2.4; wherein the percentage of palmitic acid on the second position of triglyceride (SN-2 of C16:0) is at least 40% based on the total amount of palmitic acid; and wherein the fat composition comprises at most 5.0% by weight of PPP triglycerides and has a weight ratio of OPL triglycerides to OPO triglycerides from 0.80 to 1.60 based on the total glycerides present in the fat composition, wherein O is oleic acid, P is palmitic acid and L is linoleic acid.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23D 9/04 - Traitement
• A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
• C11C 1/02 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles
• C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

A process of preparing a fat composition comprises the steps of: a) providing a fat, preferably from a single natural source, comprising at least 25% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid; b) fractionating the fat source obtained in step a) to form a stearin fraction comprising at least 60% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid; and c) blending the fat source obtained in step a) and the stearin fraction obtained in step b) in a weight ratio of from 90:10 to 10:90 to form a fat composition.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/38 - Succédanés du beurre de cacao
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/04 - Traitement
• C11B 7/00 - Séparation des mélanges de graisses ou huiles en leurs constituants, p. ex. séparation des huiles saturées des huiles non saturées

Abrégé

Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255° C. to yield an intermediate refined vegetable oil; and a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil; and f) deodorizing at a temperature below 220° C. to yield fully refined vegetable oil, wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm.

Classes IPC  ?

• C11B 3/00 - Raffinage des graisses ou huiles
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• C11B 3/04 - Raffinage des graisses ou huiles par réaction chimique avec des acides
• C11B 3/06 - Raffinage des graisses ou huiles par réaction chimique avec des bases
• C11B 3/14 - Raffinage des graisses ou huiles par distillation comportant l'emploi de gaz ou vapeurs neutres, p. ex. vapeur d'eau
• C11B 3/10 - Raffinage des graisses ou huiles par adsorption

Abrégé

A composition for confectionery applications, which comprises: a fat composition having a solid fat content (SFC) with an N20 of at least 10% and N35 of at most 10% measured on stabilized fat stabilized at 20°C for 40 hours according to ISO 8292-1; at least one emulsifier; and at least one bitterness inhibitor dispersed or dissolved in the fat composition.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

A fat composition comprises: from 48% to 58% by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and at least 40 solid fat content at 30° C.; at most 5 solid fat content at 40° C.; solid fat content measured on unstabilized fat according to ISO 8292-1.

Classes IPC  ?

• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 9/04 - Traitement
• A23G 1/38 - Succédanés du beurre de cacao
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation

Abrégé

An aerated fat emulsion comprises: from 10% to 90% by weight of water; and from 10% to 90% by weight of a fat composition, wherein the fat composition comprises: from 75% to 99% by weight of a lauric fat comprising from 35% to 65% lauric acid (C12:0); said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 1% to 25% by weight of an interesterified fat comprising from 30% to 70% by weight of total stearic acid (C18:0) and arachidic acid (C20:0); from 1% to 10% by weight of palmitic acid (C16:0) and less than 2% by weight of lauric acid (C12:0), said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 5% to 35% by weight of the combined amounts of StStSt and AStSt triglycerides, based on total triglycerides present in the composition, wherein St is stearic acid and A is arachidic acid.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/04 - Traitement
• C11C 1/00 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras

Abrégé

A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.

Classes IPC  ?

• A23D 9/04 - Traitement
• C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
• C11C 3/06 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec la glycérine
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines

Produits et services

Edible oils and fats; cocoa butter equivalents made of edible oils and fats.

Abrégé

The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20 °C of at least 20%. The invention also provides a method for making the meat analogue product.

Classes IPC  ?

• A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
• A23J 3/14 - Protéines végétales
• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23L 33/185 - Protéines d’origine végétale

Abrégé

The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20 °C of at least 20%. The invention also provides a method for making the meat analogue product.

Classes IPC  ?

• A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
• A23J 3/14 - Protéines végétales
• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23L 33/185 - Protéines d’origine végétale

Produits et services

Additives for the manufacture of foodstuffs for animals, for veterinary purposes; additives for the manufacture of fodder and animals foodstuffs; fatty acids and its derivatives for foodstuffs for animals; all the aforementioned products only for manufacturers and for professional use in the animal feed industry. Dietary supplements for animals based on vegetable oil, fatty acids and/or its derivatives; natural fodder additives for medical purposes; fodder additives based on vegetable oil; fodder additives based on fatty acids; all the aforementioned products only for manufacturers and for professional use in the animal feed industry. Vegetable oils and its derivatives for foodstuffs for animals; all the aforementioned products only for manufacturers and for professional use in the animal feed industry. Animal feed preparations; animal food, including active ingredients for animal feed, animal foodstuff, food products for animals, not for medical purposes; all the aforementioned products only for manufacturers and for professional use in the animal feed industry.

Abrégé

A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.

Classes IPC  ?

• A23D 9/04 - Traitement
• A21D 2/16 - Esters d'acides gras
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

N10 of greater than 80.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement

Abrégé

A non-hydrogenated, non-palm emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 20% to 75% by weight stearic acid (C18:0); from 15% to 60% by weight oleic acid (C18:1); and from 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids. The composition is obtainable by a method comprising the reaction of a fat with glycerol in the presence of an enzymatic catalyst.

Classes IPC  ?

• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A21D 2/16 - Esters d'acides gras
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 7/04 - Traitement
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• C09K 23/00 - Utilisation de substances comme agents émulsifiants, humidifiants, dispersants ou générateurs de mousse
• C09K 23/34 - Esters d'acides carboxyliques à poids moléculaire élevé
• C12P 7/6445 - Glycérides

Abrégé

A method for preparing a non-hydrogenated, non-palm emulsifier composition, comprises the steps of:—providing a fatty acid composition comprising at least 80% by weight free fatty acids, and—reacting the fatty acid composition with glycerol, wherein the emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 5% to 80% by weight stearic acid (C18:0); from 10% to 80% by weight oleic acid (C18:1); and from 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids.

Classes IPC  ?

• C12P 7/64 - GraissesHuilesCires de type esterAcides gras supérieurs, c.-à-d. ayant une chaîne continue d'au moins sept atomes de carbone liée à un groupe carboxyleHuiles ou graisses oxydées
• B01F 17/00 - Utilisation de substances comme agents émulsifiants, humidifiants, dispersants ou générateurs de mousse
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 7/04 - Traitement
• A21D 2/16 - Esters d'acides gras
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Produits et services

(1) Edible oils and edible fats; cocoa butter substitutes made of edible oils and edible fats

Produits et services

Edible oils and fats; cocoa butter equivalents made of edible oils and fats for food

Abrégé

A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10°C; and from 35 to 70 solid fat content at 20°C; and from 5 to 25 solid fat content at 30°C; and from 0 to 10 solid fat content at 40°C; measured on 20°C stabilized fat according to ISO 8292-1.

Classes IPC  ?

• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 7% to 15% by weight CN46 triglycerides; from 4% to 30% by weight CN54 triglycerides; and from 15% to 28% by weight of total CN42 triglycerides and CN44 triglycerides; the percentages of triglycerides referring to the total triglycerides present in the composition.

Classes IPC  ?

• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20°C; and from 70 to 98 solid fat content at 25°C; and from 30 to 60 solid fat content at 30°C; measured on unstabilized fat according to ISO 8292-1.

Classes IPC  ?

• A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/38 - Succédanés du beurre de cacao
• A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
• A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• A23G 3/46 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des produits laitiers
• A23G 3/50 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec structure supportée
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23P 20/25 - Remplissage ou fourrage de produits alimentaires enrobés, p. ex. combiné avec l’enrobage ou la formation de creux
• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles

Abrégé

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA%) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10°C; and from 30 to 75 solid fat content at 20°C; and from 5 to 30 solid fat content at 30°C; measured on unstabilized fat according to ISO 8292-1.

Classes IPC  ?

• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 3/38 - Produits sans saccharose
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• A23P 20/25 - Remplissage ou fourrage de produits alimentaires enrobés, p. ex. combiné avec l’enrobage ou la formation de creux

Produits et services

Edible oils and fats; edible vegetable oils and fats for use as ingredients in plant based food products.

Produits et services

Edible oils and fats; edible vegetable oils and fats for use as ingredients in plant based food products.

Produits et services

(1) Edible oils and fats; edible vegetable oils and fats for use as ingredients in plant based food products

Produits et services

Edible oils and fats primarily for use as ingredients in meat, fish, milk and egg alternatives sold exclusively in the food manufacturing industry; edible vegetable oils and fats for use as ingredients primarily as ingredients in plant-based food products sold exclusively in the food manufacturing industry

Produits et services

Edible oils and fats primarily for use as ingredients in meat, fish, milk and egg alternatives sold exclusively in the food manufacturing industry; edible vegetable oils and fats for use as ingredients primarily as ingredients in plant-based food products sold exclusively in the food manufacturing industry

Produits et services

Edible oils and fats. Advertising; management of commercial affairs; business administration services; office functions; business mediation in the purchase and sale of, among other things, oils, fats, foodstuffs and food supplements; service to assist in establishing a network of business contacts, including from person to person, from business to person and from company to company; business management; business administration; management and operation assistance to commercial businesses; import-export agency services. Treatment of materials; treatment and processing of fats and oils; preserving of foodstuffs; handling, processing and improvement of foodstuffs.

Abrégé

A rumen protected matrix for animal feed comprises; at least one fatty acid component; and at least one butyric acid ester component; wherein the matrix comprises at least 55% by weight of free carboxylic acid measured according AOCS Ca 5a-40 and calculated as percentage oleic acid.

Classes IPC  ?

• A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
• A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
• A23K 40/35 - Production de capsules spécialement conçues pour les ruminants

Produits et services

Edible fats.

Produits et services

(1) Edible fats

Produits et services

edible fats

Abrégé

The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.

Classes IPC  ?

• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 9/04 - Traitement
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

A fat composition comprises: from 48% to 58°/o by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and at least 40 solid fat content at 30°C; at most 5 solid fat content at 40°C; solid fat content measured on unstabilized fat according to ISO 8292-1.

Classes IPC  ?

• A23D 9/04 - Traitement
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/38 - Succédanés du beurre de cacao
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation

Abrégé

A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P2St, PSt2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.

Classes IPC  ?

• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
• A23L 13/70 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet
• A23L 23/00 - PotagesSauces Leur préparation ou leur traitement

Abrégé

2:StStSt triglycerides of less than 0.5, wherein P is palmitic acid and St is stearic acid. The fat may be used in a marinade.

Classes IPC  ?

• A23D 9/04 - Traitement
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 13/72 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet en utilisant des additifs, p. ex. par injection de solutions
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 7% to 15% by weight CN46 triglycerides; from 4% to 30% by weight CN54 triglycerides; and from 15% to 28% by weight of total CN42 triglycerides and CN44 triglycerides; the percentages of triglycerides referring to the total triglycerides present in the composition.

Classes IPC  ?

• A21D 13/16 - Pâtisserie à plusieurs couches, p. ex. pâtisserie à pâte feuilletéeViennoiserie ou pâte multicouche
• A23L 9/20 - Succédanés de crème
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson

Abrégé

Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises the steps of: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm, preferably below 0.1 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil, preferably at a reduced pressure of 80- 800 mbar; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255 °C to yield an intermediate refined vegetable oil; and subsequently a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; and f) deodorizing at a temperature below 220 °C to yield fully refined vegetable oil, preferably at a reduced pressure below 5 mbar, wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm.

Classes IPC  ?

• C11B 3/04 - Raffinage des graisses ou huiles par réaction chimique avec des acides
• C11B 3/06 - Raffinage des graisses ou huiles par réaction chimique avec des bases
• C11B 3/10 - Raffinage des graisses ou huiles par adsorption
• C11B 3/14 - Raffinage des graisses ou huiles par distillation comportant l'emploi de gaz ou vapeurs neutres, p. ex. vapeur d'eau
• C11B 3/00 - Raffinage des graisses ou huiles
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO + OStO) is from 0.6-1.5.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
• A21D 2/16 - Esters d'acides gras
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
• A23D 9/04 - Traitement

Abrégé

A process for the preparation of a hydrogenated fat composition comprises the steps of: i) providing an unsaturated fat composition comprising unsaturated fatty acids and/or unsaturated fatty acid residues, wherein the unsaturated fat composition comprises polychlorodibenzodioxins (PCDDs) including octachlorodibenzodioxin (OCDD); and ii) contacting the unsaturated fat composition with a catalyst and a hydrogen source at a temperature of about 170°C or lower to at least partially hydrogenate the unsaturated fat composition.

Classes IPC  ?

• C11B 3/00 - Raffinage des graisses ou huiles
• C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation

Abrégé

A non-hydrogenated, non-palm emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 20% to 75% by weight stearic acid (C18:0); from 15% to 60% by weight oleic acid (C18:1); and from 1 % to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids. The composition is obtainable by a method comprising the reaction of a fat with glycerol in the presence of an enzymatic catalyst

Classes IPC  ?

• C11C 3/06 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec la glycérine
• B01F 17/00 - Utilisation de substances comme agents émulsifiants, humidifiants, dispersants ou générateurs de mousse
• C12P 7/64 - GraissesHuilesCires de type esterAcides gras supérieurs, c.-à-d. ayant une chaîne continue d'au moins sept atomes de carbone liée à un groupe carboxyleHuiles ou graisses oxydées

Abrégé

A method for preparing a non-hydrogenated, non-palm emulsifier composition, comprises the steps of: - providing a fatty acid composition comprising at least 80% by weight free fatty acids, and - reacting the fatty acid composition with glycerol, wherein the emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 5% to 80% by weight stearic acid (C18:0); from 10% to 80% by weight oleic acid (C18:1); and frorn 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids.

Classes IPC  ?

• C11C 3/06 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec la glycérine
• B01F 17/00 - Utilisation de substances comme agents émulsifiants, humidifiants, dispersants ou générateurs de mousse
• C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
• C12P 7/64 - GraissesHuilesCires de type esterAcides gras supérieurs, c.-à-d. ayant une chaîne continue d'au moins sept atomes de carbone liée à un groupe carboxyleHuiles ou graisses oxydées

Produits et services

baby food; dietary supplements for foodstuffs edible oils and fats; milk, milk powder and milk products excluding ice cream, ice milk and frozen yogurt

Abrégé

A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 40% by weight of StStSt triglycerides and greater than 10% by weight of PSt2 triglycerides based on total triglycerides present in the composition, and a weight ratio of PSt2:StStSt triglycerides of less than 0.5, wherein P is palmitic acid and St is stearic acid. The fat may be used in a marinade.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/04 - Traitement
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• A23L 13/70 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet

Abrégé

A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P2St, PSt2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.

Classes IPC  ?

• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 13/70 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet
• A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

A fat composition comprises: from 55 to 75 % StOSt; from 10 to 25 % POSt; and less than 10 % POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than 45; and N10 of greater than 80.

Classes IPC  ?

• A23D 9/04 - Traitement
• A23G 1/38 - Succédanés du beurre de cacao
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Produits et services

Edible oils and fats; margarine and shortening; laminating fats; processed edible oils and fats for culinary purposes. Bakery products, ingredients for pastry not included in other classes, baker's confectionery, puff pastry and danish pastry.

Produits et services

Edible oils and fats; processed edible oils and fats for the bakery and confectionery industry, the food industry and the non-food industry, as dairy fat alternatives and for use in infant nutrition. Retail services, business intermediary services and wholesale distributorship services in the field of edible oils, fats, products made of edible oils and fats and foodstuffs; advertising; import and export services; promoting the goods and services of others; public relations; demonstration of products for commercial purposes.

Abrégé

2St:PPP triglycerides of greater than 0.5.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement

Produits et services

Industrial oils and greases for the candle industry; fuels and illuminants for the candle industry; oils and greases for making candles and gels for lighting; candles and gels for lighting.

Produits et services

Additives for the manufacture of foodstuffs for animals, for veterinary purposes; additives for the manufacture of fodder and animals foodstuffs; Dietary supplements for animals based on vegetable oil, fatty acids and/or its derivatives; Natural fodder additives for medical purposes; Fodder additives based on vegetable oil; Fodder additives based on fatty acids; all the aforementioned products only for manufacturers and for professional use in the animal feed industry. Animal feed preparations; additives, including active ingredients for animal feed, animal foodstuff, food products for animals, not for medical purposes; vegetable oils, fatty acids and/or its derivatives for foodstuffs for animals; all the aforementioned products only for manufacturers and for professional use in the animal feed industry.

Produits et services

Edible oils and fats

Produits et services

Emulsifiers derived from vegetable oils for use in the manufacture of foods

Produits et services

(1) Emulsifiers for the manufacturing of food; shortenings for food

Produits et services

(1) Edible oils and fats

Produits et services

(1) Edible oils and fats; processed edible oils and fats for the bakery and confectionery industry, the food industry and the non-food industry, as dairy fat alternatives and for use in infant nutrition (1) Business intermediary services and wholesale distributorship services in the field of edible oils, fats and foodstuffs; import and export agencies; public relations; demonstrating edible oils, fats and foodstuffs for commercial purposes; treatment of materials, namely, treatment and transformation of edible oils and fats and other foodstuffs

Produits et services

(1) Edible oils and fats; processed edible oils and fats for the bakery and confectionery industry, the food industry and the non-food industry, as dairy fat alternatives and for use in infant nutrition (1) Business intermediary services and wholesale distributorship services in the field of edible oils, fats and foodstuffs; import and export agencies; public relations; demonstrating edible oils, fats and foodstuffs for commercial purposes; treatment of materials, namely, treatment and transformation of edible oils and fats and other foodstuffs

Produits et services

(1) Edible oils and fats, margarine, butter, cocoa butter for food purposes and butter substitutes and cocoa butter substitutes for food purposes.

Produits et services

(1) Edible oils and fats; shortenings used to stabilize peanut butter and spreads for the baking and confectionery industry

Produits et services

(1) Trans fat free, non-hydrogenated palm oil, margarine spreads for food; trans fat free, non-hydrogenated palm oil, margarine base for foods.

Produits et services

Hardened oils

Produits et services

Edible oils and fats; non hydrogenated shortenings for margarines and spreads

Produits et services

[ Linoleic acids and fatty acids for manufacturing food and cosmetics ] [ Oils for cosmetic and toiletry use ] Edible oils and fats

Produits et services

Edible oils and fats

Produits et services

Edible oils and fats; non hydrogenated bakery shortenings; shortenings for bakery goods which either replace a flavor or impart a flavor and/or color into the goods

Produits et services

(1) Edible oils and fats; non-hydrogenated and trans-free bakery shortenings; shortenings for bakery applications which either replaces a flavor or imparts a flavor and/or color into the applications.

Produits et services

Edible oils and fats; Oils and fats for making pastry and confectionery, including chocolate and chocolate coatings. Pastry and confectionery.

Produits et services

Edible oils and fats; fatty substances for the manufacture of edible oils and fats. Business intermediary services and wholesale distributorship services in the field of oils, fats, foodstuffs and food supplements; advertising; import and export services; promoting the goods and services of others by distributing advertising; public relations; demonstration of products for commercial purposes. Treatment of materials, namely, treatment and transformation of edible oils and fats for the preservation of foodstuffs.