Abstract: Various embodiments provide a method of frying. A method includes heating frying oil to a frying temperature and maintaining the frying oil at the frying temperature for a frying period. During the method no part of the oil exceeds 220° C. A system for using the method of frying includes a pot for holding a frying oil, a heating element for heating the frying oil, and a jacket surrounding the heating element. The jacket prevents direct contact between the frying oil and the heating element. The jacket is configured to uniformly distribute heat produced by the heating element within the pot such that the frying oil has less than 10 area % polymers at the end of heating and maintaining the frying oil at a frying temperature for a frying period.

Abstract: A frying oil system (100) generally includes a frying vat (108A) having a frying oil contained therein. The frying vat (108A) can be supplied by two or more oil reservoirs (104A, 104N), such as to establish a desired oil blend of different oils from the two or more oil reservoirs (104A, 104N). A sensor (124A) can be used to provide data indicative of a characteristic of in the frying vat (108A). Establishing the blend can include automatic control taking into account data obtained from a sensor configured to receive sensing information relating to one or more attributes of the frying oil in the frying vat (108A).

Abstract: A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Abstract: A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Abstract: A dietary fiber material obtained by using enzymes to digest cereal grains. The enzymes substantially hydrolyze any starch occurring in the cereal grain into small molecules but only partially hydrolyze ?-glucan molecules. The dietary fiber material can have excellent physicochemical, physiological, and sensory properties such as low molecular weight, a particular molecular weight distribution, and a particular polydispersity, in addition to having excellent food ingredient properties. As a food ingredient, the material can have high ?-glucan content which provides nutrient to the body. Because the dietary fiber material can have neutral mouthfeel, it can be used to enhance the nutritional content of ice cream, yogurt, baked goods, bars, beverages, or certain other foods—without affecting the taste or other sensory attributes of the food. As a further benefit, the dietary fiber material can be used to provide certain therapeutic benefits, such as anticholesterol activity.

Abstract: Methods and systems for increasing the production of equilibrium reactions are described. In some embodiments, a method comprises removing enzymes from a reaction mixture once equilibrium is achieved, selectively re-adding enzymes and reactants for driving the product-forming reaction to product, and optionally recycling stabilized intermediates, by-products and/or co-products back into the reaction mixture. In some embodiments, a method comprises purifying the desired product from a reaction mixture and selectively recycling one or more components of the reaction mixture, such as original reactants, intermediates, co-products or by-products back into the reaction mixture as desired to improve titer. Systems for implementing the methods are also provided. In some embodiments the methods and systems are implemented for increasing the production of monatin and monatin derivatives, produced in multi-step equilibrium pathways.

Abstract: The invention provides compositions and methods for isolating phenolic compounds, particularly isoflavones, from aqueous extracts of plant materials that contain such compounds. The process comprising: (a) providing an aqueous plant extract at a first pH less than 10, the aqueous plant extract comprising a plurality of phenolic compounds; (b) extracting the aqueous plant extract with a first organic solvent to yield a first organic extract; (c) extracting the first organic extract with an aqueous phase of pH greater than 10 to yield a phenol rich aqueous phase; (d) adjusting the pH of the phenol rich aqueous phase to a pH of less than 9; and (e) isolating the phenolic compounds from the phenol rich aqueous phase.

Abstract: The invention provides compositions and methods for isolating phenolic compounds, particularly isoflavones, from aqueous extracts of plant materials that contain such compounds.

Abstract: Steryl esters compositions are described that contain a steryl ester compound, wherein the sterol moiety is a phytosterol and the ester moiety is a blend of fatty acids that includes at least 80% oleic acid, as well as confectionary products containing such steryl esters.