Abstract

The present invention relates to a food emulsion having a reduced fat content, of water-in-oil type, which is transparent and stable over time, comprising an aqueous phase dispersed in the oily phase in the form of droplets, said aqueous phase containing at least one oligosaccharide, a polysaccharide, or a polyol, water; at least one surfactant, and a vegetable oil or a mixture of vegetable oils, a fat of animal origin or a mixture of vegetable oil / fat of animal origin.

IPC Classes  ?

• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A23D 7/01 - Other fatty acid esters, e.g. phosphatides
• A23D 7/015 - Reducing calorie content; Reducing fat content

Abstract

The invention relates to a culinary fatty substance applicator, characterized in that it consists of a flask (4) having a tip. Said tip includes a portion (1) made of a food-grade silicone or elastomer, preferably silicone, and is pierced by a single hole (5).

IPC Classes  ?

• B65D 47/42 - Closures with filling and discharging, or with discharging, devices with pads or like contents-applying means
• A47J 47/01 - Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread with dispensing devices
• A21B 3/16 - Machines for cleaning or greasing baking surfaces

Abstract

The present invention relates to a low-fat food emulsion, of the water-in-oil type, which is transparent and stable over time, including an aqueous phase, at least one surfactant and a vegetable oil or a mixture of vegetable oils, and to a method for preparing said emulsion.

IPC Classes  ?

• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23L 33/20 - Reducing nutritive value; Dietetic products with reduced nutritive value

Abstract

The invention relates to a liquid food composition having storage-stable and bake-stable organoleptic properties, the organoleptic properties of said liquid food composition also being stable.

IPC Classes  ?

• A23D 9/007 - Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
• C11B 5/00 - Preserving by using additives, e.g. anti-oxidants

Goods & Services

(1) Huiles comestibles nommément : huile d'olive; sel comestible, moutarde, vinaigre, sauces à salades, condiments nommément : pâtes à tartiner telles que tapenades, confits de tomates séchées, caviars d'aubergine, tartinades de légumes et figues, épices.

Abstract

Vegetable oil-based liquid food composition which can be used for cooking food, in particular as a cooking or shallow-frying oil.

IPC Classes  ?

• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides

Abstract

The present invention relates to a food composition in the form of an oil-in-water emulsion, capable of being stored at room temperature, including phytosterols in a free or esterified form and oils that are naturally rich in omega-3 fatty acids, and which is low in salt.

IPC Classes  ?

• A23D 7/015 - Reducing calorie content; Reducing fat content
• A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22)
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides

Abstract

The invention relates to the use of a salt for implementing a method for producing vegetable oils having organoleptic properties of interest from raw oilseeds, wherein said method comprises: the step of salting substances derived from the raw oilseeds in order to obtain salted substances derived from the raw oilseeds, and the step of grilling said salted substances. The conditions of use of the salt make it possible to obtain an improved oil yield by mechanical pressing that ranges from 10 to 40% and advantageously from 30 to 40% relative to the total weight of oilseeds, and to impart said organoleptic properties to the vegetable oil thus obtained.

IPC Classes  ?

• A23D 9/02 - Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
• C11B 1/04 - Pretreatment of vegetable raw material
• C11B 1/06 - Production of fats or fatty oils from raw materials by pressing

Abstract

The invention relates to a lipidic composition containing more than 97 % of vegetal lipids and including from 58 to 77 wt % of rapeseed oil, from 22 to 41 wt % of at least one vegetal oil containing at least 4 wt % of alpha-linoleic acid and containing about 72 to 92 wt % of oleic acid, from 0.7 to 2.9 wt % marine-origin lipids and/or microalgale containing 25 to 45 % of docosahexanoic acid (DHA) and less than 9 % of eicosapentaenoic acid (EPA), from 0.1 to 8 % of a first lipidic, aromatic and sapid substance and from 0 to 0.1 % of a second aromatic and sapid substance obtained from spices, herbs, fruits and aromatic plants.

IPC Classes  ?

• A23D 9/00 - Other edible oils or fats, e.g. shortenings, cooking oils
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;

Goods & Services

(1) Huiles et graisses comestibles. (2) Sauces à salade, mayonnaises, moutardes, sauces (à l'exception des sauces à salade), condiments.

Goods & Services

(1) Huile d'olive comestible.