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Class Information
Number: 426/603
Name: Food or edible material: processes, compositions, and products > Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive > Fat or oil is basic ingredient other than butter in emulsion form > Aqueous emulsion > Butter substitute, e.g., margarine, etc.
Description: Subject matter wherein the emulsion simulates one or more characteristics of butter.
Sub-classes under this class:
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 7585990 |
Low trans-fatty acid fat compositions; low-temperature hydrogenation, e.g., of edible oils |
Sep. 8, 2009 |
| 7579034 |
Stabilisers useful in low fat spread production |
Aug. 25, 2009 |
| 7413762 |
Process of making refried beans containing an oil substitute and product thereof |
Aug. 19, 2008 |
| 7279191 |
Method of forming a non-fractionated, room temperature pourable butter |
Oct. 9, 2007 |
| 7118773 |
Edible spread containing a natural fat phase |
Oct. 10, 2006 |
| 7108888 |
Triglyceride fat |
Sep. 19, 2006 |
| 7098246 |
Natural compounds and their derivatives for the prevention and treatment of cardiovascular, hepatic and renal diseases and for cosmetic applications |
Aug. 29, 2006 |
| 6994882 |
Vegetable oil having elevated stearic acid content |
Feb. 7, 2006 |
| 6838107 |
Method of preparing an improved low-calorie, low-fat food foodstuff |
Jan. 4, 2005 |
| 6808737 |
Trans free hard structural fat for margarine blend and spreads |
Oct. 26, 2004 |
| 6793955 |
Method of forming a butter/margarine blend |
Sep. 21, 2004 |
| 6777018 |
Edible spread containing a natural fat phase |
Aug. 17, 2004 |
| 6773733 |
Structured particulate systems |
Aug. 10, 2004 |
| 6692789 |
Reduced fat spreadable corn syrup compositions and methods of preparation thereof |
Feb. 17, 2004 |
| 6692762 |
Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids |
Feb. 17, 2004 |
| 6673383 |
Method for improving the performance of a food product |
Jan. 6, 2004 |
| 6638547 |
Prepared foods containing triglyceride-recrystallized non-esterified phytosterols |
Oct. 28, 2003 |
| 6630192 |
Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
Oct. 7, 2003 |
| 6589587 |
Pourable water and oil containing emulsions comprising gas bubbles |
Jul. 8, 2003 |
| 6579557 |
Food product comprising gas bubbles |
Jun. 17, 2003 |
| RE38009 |
Zeaxanthin formulations for human ingestion |
Feb. 25, 2003 |
| 6521276 |
Stabilized food composition |
Feb. 18, 2003 |
| 6479070 |
Compositions containing pinolenic acid and its use as a health component |
Nov. 12, 2002 |
| 6475548 |
Preparation of a blend of triglycerides |
Nov. 5, 2002 |
| 6468578 |
Process for preparing a spread |
Oct. 22, 2002 |
| 6461661 |
Butterlike compositions and methods of manufacturing same |
Oct. 8, 2002 |
| 6423363 |
Aqueous dispersion |
Jul. 23, 2002 |
| 6348228 |
Low fat spread |
Feb. 19, 2002 |
| 6337100 |
Sunflower seeds with enhanced saturated fatty acid contents |
Jan. 8, 2002 |
| 6333059 |
Shelf-stable butter containing microwave popcorn article and method of preparation |
Dec. 25, 2001 |
| 6322843 |
Recirculation process for a fat continuous spread |
Nov. 27, 2001 |
| 6322842 |
Water in oil stick product |
Nov. 27, 2001 |
| 6322844 |
Low fat spread |
Nov. 27, 2001 |
| 6306449 |
Water-in-oil spread with water base fruit composition |
Oct. 23, 2001 |
| 6294207 |
Calcium fortification of oleaginous foods |
Sep. 25, 2001 |
| 6277432 |
Reduced calorie plastic fat composition |
Aug. 21, 2001 |
| 6248389 |
Method for the preparation of a cream substitute |
Jun. 19, 2001 |
| 6248388 |
Edible laminated dough and edible lamination dispersion therefor |
Jun. 19, 2001 |
| 6231915 |
Stanol comprising compositions |
May. 15, 2001 |
| 6203842 |
Multifunctional spread |
Mar. 20, 2001 |
| 6203841 |
Organoleptic whippable foods with improved temperature stability and improved whipping performance |
Mar. 20, 2001 |
| 6190721 |
Spread |
Feb. 20, 2001 |
| 6171624 |
Water-in-oil spread with water base fruit composition |
Jan. 9, 2001 |
| 6171637 |
Inversion process for making fat continuous spreads |
Jan. 9, 2001 |
| 6171636 |
Natural triglyceride fats |
Jan. 9, 2001 |
| 6165534 |
Food compositions |
Dec. 26, 2000 |
| 6159524 |
Edible spread based on olive oil as the major fat component |
Dec. 12, 2000 |
| 6159525 |
Edible fat-spread |
Dec. 12, 2000 |
| 6156370 |
Process for making a margarine hardstock fat blend |
Dec. 5, 2000 |
| 6156362 |
Natamycin and chemical preservatives in foods and method of making |
Dec. 5, 2000 |
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