Abstract: Provided is a process for producing a diacylglycerol-rich fat or oil efficiently under an industrially advantageous condition. Provided is a process for producing a diacylglycerol-rich fat or oil, including subjecting monoacylglycerols to a transesterification reaction by using a lipase in the presence of water.

Abstract: The present invention provides a combination of antioxidants that effectively stabilize different types of fats utilized in a ruminant diet. When included in a ruminant feed ration or water source, the antioxidant combination typically increases nutrient digestion, such as fiber and protein, improves rumen fermentation, improves microbial growth, improves microbial efficiency, increases milk production and/or milk fat, improves antioxidant status of the ruminant, and attenuates the negative effects of some fats in the ruminant animal.

Abstract: Methods for the production of omega-3 and/or omega-6 fatty acids in oleaginous yeasts grown on a fermentable carbon source selected from the group consisting of invert sucrose, glucose, fructose and combinations of these, provided that glucose is used in combination with invert sucrose and/or fructose. Specifically, methods are provided for production of linoleic acid, eicosadienoic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, n-6 docosapentaenoic acid, ?-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid.

Abstract: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.

Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.

Abstract: The present invention relates to a method for preparing a palatability enhancer for use in pet foods of low, medium or high moisture content, comprising at least: a) providing a first stage reaction product obtained by: (i) reacting with at least one protease, in the absence of any added lipase, a substrate comprising proteinaceous and fatty materials, (ii) heat-inactivating said protease and filtrating the resulting digest product, b) optionally adding fat; c) emulsifying said first stage reaction product; d) reacting said emulsion with at least one lipase, in the absence of any added protease, so as to obtain a second stage reaction product; e) adding at least one reducing sugar and at least one nitrogen compound to said second stage reaction product and heating the resulting mixture.

Abstract: Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae.

Abstract: The present invention relates to a process for preparing a hard butter, which comprises conducting transesterification between one or more selected from the group consisting of straight-chain saturated C16-22 fatty acids and lower alcohol esters thereof and a triglyceride having oleoyl group and/or linoleoyl group at the 2-position with an action of a granulated powder lipase comprising a lipase derived from Rhizopus oryzae and/or Rhizopus delemar and a soybean powder, and removing the granulated powder lipase after the transesterification. The process is industrially suitable process for preparing a hard butter, which have excellent properties as a cacao butter equivalent.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: The present invention can provide frying oil with the enzymatic interesterification reaction, in which trans fatty acid is not formed in the process different from the existing partially hydrogenerated oil and the frying oil contains less than 1% of trans fatty acid content and less than 27% of palmitic acid based on total fatty acid content and has solid fat content at temperature of 37.8° C. and melting point corresponding to that of partially hydrogenerated oil. Accordingly, the frying oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and has higher triglyceride content without side reaction, and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing frying oil such as partially hydrogenerated oil, and has taste corresponding to partially hydrogenerated oil.

Abstract: The present invention can provide margarine oil with the enzymatic interesterification reaction, in which trans fatty acid, different from the existing partially hydrogenerated oil, is not formed in the process, and it has solid fat value profile and melting point corresponding to that of partially hydrogenerated oil and contains less than 1% of trans fatty acid, less than 27% of palmitic acid, more than 99% of triglyceride, less than 1% of diglyceride and monoglyceride, less than 1% of trans fatty acid and based on total fatty acid content.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.

Abstract: The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition.

Abstract: Provided are a glyceride oil composition derived from a fish oil and a preparation method thereof. The composition includes docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) with a content of 45 to 95% by weight and eicosapentaenoic acid (EPA) with a content of 0.001 to 13% by weight among constituent fatty acids, and a saturated fatty acid having 16 to 18 carbon atoms, which is bonded at 1- and 3-positions, with a content of 0.001 to 5% by weight among constituent fatty acids, in which a weight ratio of docosahexaenoic acid (DHA)/docosapentaenoic acid (DPA) is 0.5 to 8 and a weight ratio of docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) is 3.5 to 15. The glyceride oil composition derived from fish oil has nutritional and physiological superiority due to containing a great amount of polyunsaturated fatty acids such as DHA and DPA in a form of glyceride, and can minimize disadvantages of EPA such as inhibition of ?-6 fatty acid metabolism by containing a low amount of EPA.

Abstract: [PROBLEMS] To prevent the generation of deterioration odor caused by the oxidation of a food or beverage containing a highly unsaturated fatty acid (HUFA)-containing fat-and-oil during storage, and provide a HUFA-containing liquid composition having excellent long-term flavor stability. [MEANS FOR SOLVING PROBLEMS] A HUFA-containing food or beverage, characterized in that a HUFA-containing oil-and fat, a ground soy-bean meal and water are blended together and homogenized as raw materials and these raw materials have an acidic property.

Abstract: The functional oils provided herein are formulated for low saturated fat content, rapid crystallization, no trans content, high alpha-linolenic acid (ALA), and a specific ratio of omega-6 (linoleic; C18:2) to omega-3 (alpha-linolenic; C18:3) acids. The functional oils provided herein are formulated with liquid vegetable oil and concentrated saturated fatty acid fraction, where the concentrated saturated fatty acid fraction is derived principally from interesterified blends of liquid oil and fully hydrogenated vegetable oil. The unique ensemble of desirable functional and nutritional properties has not previously been simultaneously formulated into lipid compositions suitable for shortening and spray oil applications.

Abstract: The invention relates to a DNA sequence that encodes a polypeptide with phospholipase activity and was isolated from Aspergillus and sequences derived therefrom, polypeptides with phospholipase activity encoded by these sequences as well as the use of these polypeptides for degumming of vegetable oil, for the preparation of dough and/or bakery products, for the preparation of dairy products, for processing steps in the textile industry and for related applications.

Abstract: This invention relates to a process for preparing a vegetable protein concentrate from oleaginous vegetable material that comprises the steps of: a) pre-treating the oleaginous vegetable material to open the cells; b) extracting the pre-treated vegetable material in a first extractor with an apolar solvent, to produce a solvent-wet, defatted vegetable material; c) contacting the defatted vegetable material with aqueous ethanol with an ethanol concentration of at least 80% by weight to produce a ethanol-wet, defatted vegetable material; d) wetting the ethanol-wet, defatted vegetable material with aqueous ethanol; e) extracting the vegetable material in an ultimate extractor to produce a a solvent-wet proteinaceous material; f) desolventising said solvent-wet proteinaceous material to produce a vegetable protein concentrate.

Abstract: The presently described technology relates to edible fatty acid ester compositions and methods of preparing the same. The described edible fatty acid ester compositions are prepared by blending a source of fatty acid or fatty acid ester with a polyhydroxy polyol and reacting the components under appropriate conditions to produce an ester or polyester of the polyhydroxy polyol with a melting point of the final composition of greater than about 65° C. The described edible fatty acid esters may be used, for example, to avoid release of a functional ingredient within a food product until temperatures exceed about 65° C.

Abstract: Disclosed herein is a method of preparing trans fat-free oils and fats by an enzymatic interesterification (EI), and trans fat-free oils and fats prepared by the method. Specifically, the method comprises the steps of: 1) mixing fully hydrogenated fat derived from vegetable oil with RBD olive oil; 2) adding lipase to the mixed oil and reacting the mixed oil with lipase at 65 to 80° C. for 1 to 4 hours (1st reaction step); and 3) reacting the mixed oil from step 2) with the lipase at 40 to 60° C. for 44 to 47 hours (2nd reaction step).

Abstract: Stable oil containing long-chain polyunsaturated essential fatty acids (LC-PUFAs) in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA). Such an oil may be prepared by bringing a carrier oil into contact with a biomass obtained from the culture of a microorganism, in particular a fungus or a microalga containing the acids ARA, DHGLA, DHA or EPA. These oils can be incorporated into the composition of a foodstuff, of a cosmetic or pharmaceutical product.

Abstract: There is provided a process for preparing a fat and oil having a 1,3-disaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triglyceride (SUS)/1,2-disaturated long-chain fatty acid 3-monounsaturated long-chain fatty acid triglyceride (SSU) mass ratio of 9/1 or more, which comprises conducting transesterification of a fat and oil containing SUS of 50% by mass or more and SSU with an action of a 1,3-selective lipase selected from the group consisting of lipases derived from Thermomyces sp., Rhizopus oryzae and Rhizopus delemar. This process is an industrially suitable process for preparing a hard butter which has excellent properties as a cacao butter equivalent (CBE) or cacao butter improver (CBI).

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: The present invention relates to a simple and economically attractive process for the pretreatment of vegetable oils which involves (a) enzymatic degumming with commercially available phospholipase A1 from the sources like Aspergillus oryzae microorganism, (b) bleaching of the enzymatically degummed oil using bleaching earth and activated carbon, and (c) dewaxing (in case of rice bran oil) of degummed and bleached oil at lower temperature to obtain oil with less than 5 ppm of residual phosphorus which is amenable for physical refining.

Abstract: The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospholipase.

Abstract: A process for manufacturing polymers of glycerin and hydroxyl fatty acids, for example, polyglycerol polyricinoleates, which mix a polyglycerol with a hydroxyl fatty acid directly to form a reaction mixture, and then heat the reaction mixture to a temperature sufficient to cause it to polymerize through an esterification mechanism until the reaction mixture reaches a desired acid value.

Abstract: An enzymatic solid phase reaction for preparing a solid having greater than 40% monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and optionally (iv) lecithin; such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, and a solid fat content of more than about 75% at 20° C. The present invention further relates to a process of preparing an enzymatic solid phase reaction mixture for preparing a solid having greater than 40% monoglyceride.

Abstract: The present invention relates to a non-allergenic food product including an amino acid fraction including at least one component selected from one or both of amino acids and peptides having a degree of polymerization of 7 or less, and a lipid fraction including at least one fatty acid selected from one or both of arachidonic acid and docosahexanoic acid, the composition having a content of proteins and other peptides having a molecular weight of 1000 daltons or more of less than 0.01 wt. %, based on the dry weight, preferably less than 0.001 wt. %, more preferably less than 0.0001 wt%.

Abstract: The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture—preferably under acidic conditions—resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavoured products.

Abstract: The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive substance composites. The nature of the coating provides controlled release of the bioactive substance from the encapsulate. The encapsulated composites are useful in the production of food compositions, food products, and animal feed products.

Abstract: Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are provided. The present invention further provides methods for treating a variety of disease states characterized by alterations to the mucin levels, such as, intestinal inflammatory and bacterial infections or other like disease states.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological properties as does said SR21 strain, the said SR21 strain and microorganism having the ability to produce the (n-3) series of docosahexaenoic acid (DHA) and the (n-6) series of docosapentaenoic acid (DPA), and the invention also relates to a process for preparing the (n-3) series of DHA and the (n-6) series of DPA utilizing said microorganisms. The microorganisms according to the present invention are superior in their proliferation character and their propensity to produce fat, and have the ability to produce the (n-3) series of DHA and the (n-6) series of DPA very well. Accordingly, it is possible to effectively produce the (n-3) series of DHA and/or the (n-6) series of DPA, which are useful in the fields of foods and pharmaceuticals, using the microorganisms according to the present invention.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: Disclosed is a method for manufacturing refined fish oil by introducing a novel process into a phospholipid-deprived fish oil which is obtained by mixing fish oil with water and a monosodium glutamate (MSG) by-product with stirring, fermenting the mixture in the presence of urea, processing the mixture with steam, and centrifuging the mixture to separate water and phospholipids from the fish oil. The method further includes the steps of measuring acid value of the separated fish oil to neutralize the fish oil with NaOH, washing the deaciding fish oil with warm water, and drying the washed fish oil in vacuum; mixing the dehydrated fish oil with powders of earthworm excrement to absorb the fish oil into the powders, subjecting the mixture to reaction at least 30° C. or higher for 0.

Abstract: Blends of glycerides and/or fatty acids comprising 20 to 65 wt % C16:1 fatty acid, balance other fatty acids with 12 to 24 C-atoms and having a C16:1 to C16:0 fatty acid ratio of more than 2.0 and an C16:1 to C18:1 fatty acid ratio of more than 1.2 perform well in food applications and can be made by a process involving a partial enzymic hydrolysis of materials derived from fish oil using an enzyme with specificity for C16:1, removal of the fatty acids and a fractionation of the acids.

Abstract: The present invention provides a process for preparing a diglyceride, which includes:

Abstract: Fish oil concentrates, having:.gtoreq.40% of long chain poly unsaturated fatty acids<20% of saturated fatty acids (C.sub.14 -C.sub.18)<15% oleic acid<12% C.sub.16:1 --fatty acidand with a weight-ratio:DHA=0.5-3.0EPAcan be obtained by a process involving the following stepssubjecting a fish oil to an enzymic conversionremoving free fatty acids or esters from conversion-productsubjecting product of above to enzymic hydrolysis, using 1.

Abstract: An edible vegetable fat-composition is provided that does not contain hydrogenated fat, that contains 15-45% stearic acid, less than 15% palmitic acid and 45-85% of unsaturated C18 fatty acid residues such that the combined amount of acids with 16 or more carbon atoms is at least 95%, wherein the 2-position of the glycerides of the fat-composition comprises 5-45% saturated fatty acid residues and 95-55% unsaturated fatty acid residues. The composition can be prepared with the use of ester interchange. The fat-composition has elevated solid fat contents at 20-30.degree. C. It can be used e.g. for preparing edible plastic fat products such as margarine and spreads.

Abstract: Fish oil concentrates, having:.ltoreq.40% of long chain poly unsaturated fatty acids<20% of saturated fatty acids (C.sub.14 -C.sub.18)<15% oleic acid<12% C.sub.16:1 -fatty acidand with a weight-ratio: ##EQU1## can be obtained by a process involving the following steps subjecting a fish oil to an enzymic conversionremoving free fatty acids or esters from conversion-productsubjecting product of above to enzymic hydrolysis, using specific lipase or partial glyceride-specific lipasewash and dry productre-esterify dried product.

Abstract: Improved process for the interesterification of a phospholipid with a triacyl glycerol is obtained by using an enzyme system containing immobilized lipase and immobilized phospholipase. The phospholipids obtained have better heat stabilized properties and better emulsifying properties than regular lecithin and may be used in emulsion systems or in coatings for instantized powders.

Abstract: A method of deoxygenation of an oil or a product comprising an oil such as a salad dressing, by adding an effective amount of a laccase to the oil or to the product.

Abstract: A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Also provided is a process for preparing such hardstock without the use of chemical modification or solvent or Lanza fractionation. As byproduct of this process an olein fraction can be obtained suitable for use in cooking or baking fats or W/O emulsion spreads.

Abstract: A method is disclosed for conditioning samples (of e.g. milk or meat) containing fat globules and somatic cells and/or protein particles before they are subjected to fluorescence measurements in order to determine the bacterial content, as well as methods for performing the determination of bacterial content in such samples. The conditioning method involves the treatment of the samples with an ion-chelating agent, a proteolytic enzyme, detergent, and a bacteriologically specific fluorochrome such as ethidium bromide. Detergent is used in a concentration resulting in substantially no dissolution of the fat globules and the conditioned samples thus loses insignificant amounts of fat globules. The assessment of fluorescence is preferably performed in a conventional flow cytometer. As no separation of fat globules is necessary, the methods are simple and fast. The bacterial determinations have proved reliable when compared to standard methods.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: A readily water-dispersible hop extract composition, consisting essentially of hop aroma and flavor components comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an extract of hops with a lipase or with an excess of alkali. The starting hop extract, made conventionally as by extraction with organic solvent or supercritical carbon dioxide, preferably has alpha, isoalpha, and beta hop acids removed before treatment with excess alkali. A cosolvent, such as a lower alkanol, polyol, or wetting agent, heat, or high shear may be used to improve mixing of the lipidic organic phase of the hop extract with excess alkali. The water-dispersible lipidic hop extract imparts an enhanced hop aroma and flavor upon addition to the wort at some point during the brewing process between boiling and the beginning of fermentation.

Abstract: Disclosed is an animal feed manufacturing method in which powdered fish oil of a main raw material is obtained by processing fishes containing a large amount of docosa hexaenoic acid (DHA) and eicosa pentaenoic acid (EPA). The animal feed manufacturing method includes the steps of adding urea to fish oil together with a monosodium glutamate (MSG) by-product and fermenting the fish oil, separately removing water and phospolipid contained in the fermented fish oil, adding quicklime to the separated fish oil and cooling the quicklime-added fish oil via gumming and salting-out processes, and thereby obtaining powdered animal feed using a cooling roller or presser.

Abstract: Triglycerides with more than 40 wt % saturated fatty acids in the 2-position contain considerable amounts of trisaturated triglycerides; these trisaturated triglycerides are removed (reduced) by performing an enzymic conversion with a source providing unsaturated C.sub.18 to C.sub.22 residues, using a 1,3-specific enzyme.