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 metodoInfo
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; 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
- A23G2200/08—COCOA; 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.
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)
Publication number | Priority date | Publication date | Assignee | Title |
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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 |
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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 |
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US4784865A (en) * | 1986-05-15 | 1988-11-15 | The Pro-Mark Companies | Low fat coffee whitener and method for making low fat coffee whitener |
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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 |
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US5529800A (en) * | 1995-02-17 | 1996-06-25 | General Mills, Inc. | Low density ready-to-spread frosting and method of preparation |
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US5750481A (en) * | 1996-01-17 | 1998-05-12 | Calgene, Inc. | Soaps produced from high laurate canola oil-based fatty acids |
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-
1997
- 1997-04-15 AU AU26646/97A patent/AU730489B2/en not_active Ceased
- 1997-04-15 EP EP97918571A patent/EP1021092A1/en not_active Withdrawn
- 1997-04-15 AR ARP970101516A patent/AR006663A1/es unknown
- 1997-04-15 WO PCT/US1997/006037 patent/WO1997038588A1/en not_active Application Discontinuation
- 1997-04-15 US US08/843,400 patent/US6103292A/en not_active Expired - Lifetime
- 1997-04-15 JP JP9537231A patent/JP2000508901A/ja active Pending
- 1997-04-15 CA CA002251786A patent/CA2251786A1/en not_active Abandoned
-
1998
- 1998-03-09 AR ARP980101045A patent/AR013912A2/es unknown
- 1998-03-09 AR ARP980101046A patent/AR012049A2/es unknown
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 |
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