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1331results about "Edible oils/fats with aqeous phase" patented technology

Oil of Brassica napus

Oil produced from the seed of Brassica napus plant has an oleic acid content of 71.4-77.4% and a linoleic acid content of no more than 3%. The oil is useful in food and industrial applications. The oil has substantially improved oxidative stability relative to normal rapeseed oil, when both are identically treated with antioxidant.
Owner:LANUZA JUAN ENRIQUE ROMERO +1

Production of increased oil and protein in plants by the disruption of the phenylpropanoid pathway

The present invention provides methods and compositions relating to generating plants having increased levels of oil and protein. This invention further provides recombinant expression cassettes, host cells, transgenic plants and genetically altered plants. The invention further provides isolated polynucleotides and their encoded proteins that are involved in phenylpropanoid biosynthesis.
Owner:MONSANTO TECH LLC

Flavor enhancing methods

InactiveUS6287620B1Improve roundnessEnhances juicy characterMilk preparationDough treatmentKetopinic acidPropanoic acid
alpha-keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo pentanoic acid, 4-methyl-2-oxo pentanoic acid, 3-hydroxy-2-oxo-propanoic acid, oxalacetic acid, 2-oxo-glutaric acid, 2-oxo-3-phenyl-propanoic acid, 3-(4-hydroxy-phenyl)-2-oxo-propanoic acid, 2-oxo-1H-indole-3-propanoic acid, 2-oxo-1H-imidazole-4-propanoic acid, 4-methylthio-2-oxo-butanoic acid, 3-mercapto-2-oxo-propanoic acid, 3-hydroxy-2-oxo-butanoic acid, 6-amino-2-oxo-hexanoic acid and 5-guanido-2-oxo-pentanoic acid, and precursors and derivatives thereof that are capable of being formed from or releasing said acids in the use medium, are useful as flavouring ingredients. Such ingredients are useful for preparing flavouring compositions and a wide variety of flavoured foodstuffs to which they impart greater creaminess and bulkiness so that they have heightened effect in the mouth and generally an enhanced mouthfeel. They are also useful for enhancing the sweetness of foods sweetened with natural or artificial sweeteners, and giving it a more natural character.
Owner:FIRMENICH SA
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