AR012049A2 - Metodo para preparar una composicion emulsionante que posee propiedades emulsionantes realzadas en una emulsion de aceite en agua o agua en aceite, ycomposicion emulsionante preparada por dicho metodo - Google Patents

Metodo para preparar una composicion emulsionante que posee propiedades emulsionantes realzadas en una emulsion de aceite en agua o agua en aceite, ycomposicion emulsionante preparada por dicho metodo

Info

Publication number
AR012049A2
AR012049A2 ARP980101046A ARP980101046A AR012049A2 AR 012049 A2 AR012049 A2 AR 012049A2 AR P980101046 A ARP980101046 A AR P980101046A AR P980101046 A ARP980101046 A AR P980101046A AR 012049 A2 AR012049 A2 AR 012049A2
Authority
AR
Argentina
Prior art keywords
water
emulsioning
oil
preparing
composition
Prior art date
Application number
ARP980101046A
Other languages
English (en)
Original Assignee
Calgene Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Calgene Inc filed Critical Calgene Inc
Publication of AR012049A2 publication Critical patent/AR012049A2/es

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/20Partially or completely coated products
    • A21D13/28Partially or completely coated products characterised by the coating composition
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/38Filled, to be filled or stuffed products characterised by the filling composition
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/08Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053Compositions other than spreads
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00Other edible oils or fats, e.g. shortenings, cooking oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305Products for covering, coating, finishing, decorating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343Products for covering, coating, finishing, decorating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346Finished or semi-finished products in the form of powders, paste or liquids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115Fatty acids or derivatives thereof; Fats or oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/161Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191After-treatment of puffed cereals, e.g. coating or salting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20Cream substitutes
    • A23L9/22Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • A23P20/11Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Colloid Chemistry (AREA)
  • Seasonings (AREA)

Abstract

Un método para preparar una composicion emulsionante que posee propiedades emulsionantes realzadas en una emulsion de aceite en agua o agua en aceite, quecomprende la etapa de emplear un lípido estructurado o un lípido simétrico como mejorador en reemplazo de un lípido no estructurado. Además, se da a conoceruna composicion emulsionante preparada por dicho método.
ARP980101046A 1996-04-15 1998-03-09 Metodo para preparar una composicion emulsionante que posee propiedades emulsionantes realzadas en una emulsion de aceite en agua o agua en aceite, ycomposicion emulsionante preparada por dicho metodo AR012049A2 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US1598396P 1996-04-15 1996-04-15

Publications (1)

Publication Number Publication Date
AR012049A2 true AR012049A2 (es) 2000-09-27

Family

ID=21774694

Family Applications (3)

Application Number Title Priority Date Filing Date
ARP970101516A AR006663A1 (es) 1996-04-15 1997-04-15 Metodo para preparar un producto alimenticio que posee liberacion de sabor realzada, composicion util para llevar a cabo dicho metodo, y masa parapreparar galletas, cobertura de tipo chocolate con leche, queso crema lacteo vegetal, relleno de crema, cobertura glace y producto de confiteria preparados
ARP980101045A AR013912A2 (es) 1996-04-15 1998-03-09 Metodo para preparar un producto comestible que contiene un lipido y que tiene una blancura mejorada, y composicion blanqueadora util para llevar acabo dicho metodo
ARP980101046A AR012049A2 (es) 1996-04-15 1998-03-09 Metodo para preparar una composicion emulsionante que posee propiedades emulsionantes realzadas en una emulsion de aceite en agua o agua en aceite, ycomposicion emulsionante preparada por dicho metodo

Family Applications Before (2)

Application Number Title Priority Date Filing Date
ARP970101516A AR006663A1 (es) 1996-04-15 1997-04-15 Metodo para preparar un producto alimenticio que posee liberacion de sabor realzada, composicion util para llevar a cabo dicho metodo, y masa parapreparar galletas, cobertura de tipo chocolate con leche, queso crema lacteo vegetal, relleno de crema, cobertura glace y producto de confiteria preparados
ARP980101045A AR013912A2 (es) 1996-04-15 1998-03-09 Metodo para preparar un producto comestible que contiene un lipido y que tiene una blancura mejorada, y composicion blanqueadora util para llevar acabo dicho metodo

Country Status (7)

Country Link
US (1) US6103292A (es)
EP (1) EP1021092A1 (es)
JP (1) JP2000508901A (es)
AR (3) AR006663A1 (es)
AU (1) AU730489B2 (es)
CA (1) CA2251786A1 (es)
WO (1) WO1997038588A1 (es)

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0971596A4 (en) * 1997-01-22 2000-07-05 Rich Products Corp WHIPPED CREAM TOPPING
AUPP494798A0 (en) 1998-07-29 1998-08-20 Pacific Biolink Pty Limited Protective protein formulation
US6365802B2 (en) * 1998-08-14 2002-04-02 Calgene Llc Methods for increasing stearate content in soybean oil
US6153236A (en) * 1999-06-03 2000-11-28 Balchem Corporation Low melt encapsulation with high laurate canola oil
EP1241952A1 (en) * 1999-12-10 2002-09-25 Unilever N.V. Heat treated, whippable oil in water emulsion
US6551640B1 (en) * 2000-08-15 2003-04-22 General Mills, Inc. Dough especially for baked goods and method for making
WO2002019840A2 (en) * 2000-09-05 2002-03-14 Rich Products Corporation Whipped food products
US6746700B1 (en) 2001-09-19 2004-06-08 Land O'lakes, Inc. Caramel corn product and a method of making the caramel corn product
WO2003061397A1 (fr) * 2002-01-23 2003-07-31 Asahi Denka Co., Ltd. Composition a base de matieres grasses
US7041840B2 (en) * 2002-12-18 2006-05-09 Alberta Research Council Inc. Antioxidant triacylglycerols and lipid compositions
US7172784B2 (en) * 2003-03-28 2007-02-06 Council Of Scientific & Industrial Research Emulsifier composition for cakes and a method of making improved quality cakes thereof
EP2151165A1 (en) * 2008-08-06 2010-02-10 Nestec S.A. Multi-Layered Chilled Dessert
WO2011126891A2 (en) * 2010-03-30 2011-10-13 Kraft Foods Global Brands Llc Lipid compositions for increased fatty and creamy mouthfeel and uses thereof
JP5496775B2 (ja) * 2010-05-24 2014-05-21 日清オイリオグループ株式会社 チョコレート及びその製造法
JP5754106B2 (ja) * 2010-09-30 2015-07-22 不二製油株式会社 フレッシュチーズ様食品
EP2443933A1 (en) * 2010-10-19 2012-04-25 Nestec S.A. Whitener composition
RU2555828C2 (ru) * 2011-04-14 2015-07-10 Аак Денмарк А/С Жир, замедляющий поседение
US8865246B2 (en) * 2011-11-02 2014-10-21 Fuji Oil Company Limited Oil or fat composition, chocolate and combined confectionery
RU2530150C1 (ru) * 2013-05-21 2014-10-10 Государственное научное учреждение научно-исследовательский институт кондитерской промышленности Российской академии сельскохозяйственных наук (ГНУ НИИКП Россельхозакадемии) Способ производства молочной шоколадной глазури
EP3079498A1 (en) * 2013-12-13 2016-10-19 Nestec S.A. Lauric fat based structuring agents to reduce saturated fat
US10398662B1 (en) * 2015-02-18 2019-09-03 Jazz Pharma Ireland Limited GHB formulation and method for its manufacture
US11602512B1 (en) 2016-07-22 2023-03-14 Flamel Ireland Limited Modified release gamma-hydroxybutyrate formulations having improved pharmacokinetics
US11504347B1 (en) 2016-07-22 2022-11-22 Flamel Ireland Limited Modified release gamma-hydroxybutyrate formulations having improved pharmacokinetics
US11602513B1 (en) 2016-07-22 2023-03-14 Flamel Ireland Limited Modified release gamma-hydroxybutyrate formulations having improved pharmacokinetics
UY37341A (es) 2016-07-22 2017-11-30 Flamel Ireland Ltd Formulaciones de gamma-hidroxibutirato de liberación modificada con farmacocinética mejorada
US11986451B1 (en) 2016-07-22 2024-05-21 Flamel Ireland Limited Modified release gamma-hydroxybutyrate formulations having improved pharmacokinetics
BR112021014542A2 (pt) * 2019-04-23 2021-11-03 Aak Ab Emulsão estruturada de óleo em água, produto alimentício cozido ou parcialmente cozido, massa para preparar um produto de panificação, processos para preparar uma massa e um produto e para produzir um produto, e, uso de uma emulsão estruturada
US11779557B1 (en) 2022-02-07 2023-10-10 Flamel Ireland Limited Modified release gamma-hydroxybutyrate formulations having improved pharmacokinetics
US11583510B1 (en) 2022-02-07 2023-02-21 Flamel Ireland Limited Methods of administering gamma hydroxybutyrate formulations after a high-fat meal

Family Cites Families (39)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3464830A (en) * 1966-11-03 1969-09-02 Gen Mills Inc Storage stable,ready-to-spread frostings
US3935325A (en) * 1972-08-28 1976-01-27 Scm Corporation Freeze-thaw stable liquid coffee whitener
US3955008A (en) * 1975-08-14 1976-05-04 The United States Of America As Represented By The Secretary Of Agriculture Preparation of icings
GB1501484A (en) * 1975-10-24 1978-02-15 Tate & Lyle Ltd Icing mixture
US4046926A (en) * 1976-07-30 1977-09-06 General Foods Ltd. Non-dairy creamer compositions
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
JPS5916749B2 (ja) * 1981-08-20 1984-04-17 日本油脂株式会社 水中油型乳化液
US4431682A (en) * 1982-06-15 1984-02-14 General Foods Corporation Frozen aerated creamy frosting and method therefore
US4434184A (en) * 1982-12-13 1984-02-28 Kharrazi N Michael Yogurt spread resembling cream cheese
US4859473A (en) * 1983-03-30 1989-08-22 Nabisco Brands, Inc. Process for making low sodium baked crackers
US4753812A (en) * 1985-06-13 1988-06-28 Durkee Industrial Foods Corp. Lipid system for filler composition
US4826696A (en) * 1984-09-17 1989-05-02 Durkee Industrial Foods Corp. Lipid system for filler composition
US4711788A (en) * 1984-09-17 1987-12-08 Nabisco Brands Cookie filler compositions
US4834991A (en) * 1985-06-13 1989-05-30 Nabisco Brands, Inc. Soybean oil filler cream compositions
US4784865A (en) * 1986-05-15 1988-11-15 The Pro-Mark Companies Low fat coffee whitener and method for making low fat coffee whitener
US5288512A (en) * 1987-12-15 1994-02-22 The Procter & Gamble Company Reduced calorie fats made from triglycerides containing medium and long chain fatty acids
US5638637A (en) * 1987-12-31 1997-06-17 Pioneer Hi-Bred International, Inc. Production of improved rapeseed exhibiting an enhanced oleic acid content
US5534425A (en) * 1988-02-03 1996-07-09 Iowa State University Research Foundation, Inc. Soybeans having low linolenic acid content and method of production
US4996074A (en) * 1988-11-14 1991-02-26 The Procter & Gamble Company Tailored beta-prime stable triglyceride hardstock
US5557037A (en) * 1989-12-05 1996-09-17 Iowa State University Research Foundation, Inc. Soybeans having elevated contents of saturated fatty acids
US5585535A (en) * 1990-01-05 1996-12-17 Iowa State University Research Foundation, Inc. Soybeans and soybean products having low palmitic acid content
GB9000701D0 (en) * 1990-01-12 1990-03-14 Unilever Plc Non-dairy creams
WO1991015578A1 (en) * 1990-04-04 1991-10-17 Pioneer Hi-Bred International, Inc. Production of improved rapeseed exhibiting a reduced saturated fatty acid content
JPH03292856A (ja) * 1990-04-11 1991-12-24 Asahi Denka Kogyo Kk 油脂組成物
US5512482A (en) * 1990-04-26 1996-04-30 Calgene, Inc. Plant thioesterases
US5344771A (en) * 1990-04-26 1994-09-06 Calgene, Inc. Plant thiosterases
JPH0463582A (ja) * 1990-07-02 1992-02-28 Nippon Oil Co Ltd 食品保存用組成物
US5861187A (en) * 1990-08-30 1999-01-19 Cargill, Incorporated Oil from canola seed with altered fatty acid profiles and a method of producing oil
US5276264A (en) * 1991-01-09 1994-01-04 Pioneer Hi-Bred International, Inc. Sunflower products having lower levels of saturated fatty acids
US5102680A (en) * 1991-04-16 1992-04-07 General Mills, Inc. Reduced fat ready-to-spread frosting
US5750827A (en) * 1991-09-30 1998-05-12 Cargill Incorporated Canola variety producing a seed with reduced glucosinolates and linolenic acid yielding an oil with low sulfur, improved sensory characteristics and increased oxidative stability
DK0696885T3 (da) * 1993-04-27 1999-12-20 Cargill Inc Ikke-hydrogeneret canolaolie til fødevareanvendelser
WO1995013390A2 (en) * 1993-11-10 1995-05-18 Calgene, Inc. Plant acyl acp thioesterase sequences
JP3458447B2 (ja) * 1994-03-31 2003-10-20 不二製油株式会社 吸油膨潤防止機能性油脂、複合菓子用チョコレート及び複合菓子
US5684232A (en) * 1994-12-23 1997-11-04 Lubrizol Corp. High stability peanut
US5529800A (en) * 1995-02-17 1996-06-25 General Mills, Inc. Low density ready-to-spread frosting and method of preparation
US5625130A (en) * 1995-03-07 1997-04-29 Pioneer Hi-Bred International, Inc. Oilseed Brassica bearing an endogenous oil wherein the levels of oleic, alpha-linolenic, and saturated fatty acids are simultaneously provided in an atypical highly beneficial distribution via genetic control
US5750481A (en) * 1996-01-17 1998-05-12 Calgene, Inc. Soaps produced from high laurate canola oil-based fatty acids
US5750846A (en) * 1996-07-30 1998-05-12 Iowa State University Research Foundation, Inc. Elevated palmitic acid production in soybeans

Also Published As

Publication number Publication date
WO1997038588A1 (en) 1997-10-23
EP1021092A4 (en) 2000-07-26
JP2000508901A (ja) 2000-07-18
AU2664697A (en) 1997-11-07
US6103292A (en) 2000-08-15
AR013912A2 (es) 2001-01-31
AR006663A1 (es) 1999-09-08
EP1021092A1 (en) 2000-07-26
CA2251786A1 (en) 1997-10-23
AU730489B2 (en) 2001-03-08

Similar Documents

Publication Publication Date Title
AR012049A2 (es) Metodo para preparar una composicion emulsionante que posee propiedades emulsionantes realzadas en una emulsion de aceite en agua o agua en aceite, ycomposicion emulsionante preparada por dicho metodo
AR247710A1 (es) Dehalogenacion de composiciones acuosas; dicha composicion acuosa utilizable y producto de papel
TR199701713T1 (xx) Hepatit C a��lar�.
ES2153937T3 (es) Procedimiento para la polimerizacion de oligomeros de poliester macrociclicos.
ATE268353T1 (de) Verfahren zur herstellung von mit antioxidant gedoptem uhmwpe und daraus hergestelltes implantat
EP0737927A3 (en) Automatic method of generating thematic summaries
ES2139216T3 (es) Procedimiento para la preparacion de espumas flexibles.
ES2064736T3 (es) Inhibidores de colesterol-esterasa no absorbibles para disminuir la absorcion de colesterol.
MX9101734A (es) Dispositivo para implantarse en un huesped,que forma estructuras y vasculares en la interfase entre al menos una porcion de dicho dispositivo y el huesped y metodo para implantar dicho dispositivo
AR013742A1 (es) Metodo para el tratamiento de la hipercolesterolemia con polidialilamina no substituida
FI944119A0 (fi) Entsymaattinen menetelmä synteettisen esterin valmistamiseksi kasviöljystä
NO20001241L (no) Vandige emulsjoner av Fischer-Tropsch-væsker
BR0013797A (pt) Método para produzir um material de embalagem laminado, material de embalagem laminado, e, recipiente de embalagem
ES2168766T3 (es) Preparacion farmaceutica que incluye el propeptido vwf.
ES535914A0 (es) Procedimiento para producir una preparacion de gel o preparacion que contiene gel
ES2112539T3 (es) Sistema de doble patilla para gafas.
ES2136352T3 (es) Revestimiento anti-exudacion para juntas de silicona de automoviles.
MX166763B (es) Emulsion de anhidrido alquenil-succinico y metodo para su preparacion
AR240145A1 (es) Composicion lubricante de extrusion, procedimiento para producirla, composicon de resina que la incluye y metodo para lubricar durante la extrusion.
DE69910253D1 (de) Verfahren zur herstellung von inaktivierten, w/ö emulsion adjuvierten, impfstoffen
GR3032393T3 (en) Deoxygenation of an oil product with a laccase
ES2191664T3 (es) Composicion para preparacion dermatologica.
PT799035E (pt) Emulsao adequada para administracao de um esfingolipido e respectiva utilizacao
AR008463A1 (es) Una salsa de queso y procedimiento para prepararla
ES2174489T3 (es) Aminoalquiltrialquilsililcelulosa y un procedimiento para el revestimiento de superficies.