Modern nutritionists have since targeted drastic reduction of saturated fats and cholesterol intakes along with elimination of trans fatty acids in the human diet as a mean to prevent such heart and coronary disorders in the general population regardless of age, sex and ethnicity. A23L9/22- Cream substitutes containing non-milk fats but no proteins other than milk proteins.A23L9/00- Puddings Cream substitutes Preparation or treatment thereof.A23元3/115- Fatty acids or derivatives thereof Fats or oils.A23元3/10- Modifying nutritive qualities of foods Dietetic products Preparation or treatment thereof using additives.A23元3/00- Modifying nutritive qualities of foods Dietetic products Preparation or treatment thereof.COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL A23L- FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J THEIR PREPARATION OR TREATMENT, e.g.A23D7/0053- Compositions other than spreads.margarines characterised by ingredients other than fatty acid triglycerides A23D7/005- Edible oil or fat compositions containing an aqueous phase, e.g.A23D7/00- Edible oil or fat compositions containing an aqueous phase, e.g.A23C9/152- Milk preparations Milk powder or milk powder preparations containing additives.A23C9/1315- Non-milk proteins or fats Seeds, pulses, cereals or soja Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom Egg products.A23C9/13- Fermented milk preparations Treatment using microorganisms or enzymes using additives.A23C9/12- Fermented milk preparations Treatment using microorganisms or enzymes.A23C9/00- Milk preparations Milk powder or milk powder preparations.A23C19/053- Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk.A23C19/05- Treating milk before coagulation Separating whey from curd.A23C19/00- Cheese Cheese preparations Making thereof.MILK, BUTTER OR CHEESE MILK OR CHEESE SUBSTITUTES MAKING THEREOF fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides ice confectionery, ice-cream Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g.

ice confectionery, ice-cream Mixtures therefor characterised by the composition containing organic or inorganic compounds ice confectionery, ice-cream Mixtures therefor CHOCOLATE SUBSTITUTES FOR COCOA OR COCOA PRODUCTS CONFECTIONERY CHEWING GUM ICE-CREAM PREPARATION THEREOF A23- FOODS OR FOODSTUFFS TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES.Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.) Filing date Publication date Priority claimed from CA2,486,324 external-priority Application filed by 6067212 Canada Inc. Priority date (The priority date is an assumption and is not a legal conclusion. Inventor Marcel St-Jean Pierre Lahaye Original Assignee 6067212 Canada Inc. Google Patents WO2006045180A1 - Emulsion food ingredient WO2006045180A1 - Emulsion food ingredient

Milk emulsion meaning