Abstract: The Resent invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet frying and deep frying processes, and reduces the uptake of oil by fried food products without affecting the its sensory profile.

Abstract: A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolate products with adequate texture, gloss, and melting profile characteristics, and a good speed of crystallization during a cooling process without tempering.

Abstract: Three adhesives formulated with Trimethylolpropane Trimethacrylate (TMPTMA) that do not contain BisGMA were developed, whereby the mutagenic and teratogenic risk by the release of bisphenol A is eliminated, and presented a better performance compared to the three commercial adhesives prepared with BisGMA (Adhesive A, Adhesive C and Adhesive B). The invention provides an adhesive used in one-step and provides a system which is formed by a primer and a slurry. The adhesives of the invention were compared with two commercial controls. They were physically characterized by assessing: hardening time, adhesion stress, elastic modulus, sorption and solubility at different pHs (6.8 and 7.7); by the obtained values premature detachments, white lesions below the appliance and microfiltration are avoided; its fluidity, film thickness were evaluated and were compared with those obtained from the three commercial adhesives. Storage stability and thermogravimetric analysis were assessed.

Abstract: Three adhesives formulated with Trimethylolpropane Trimethacrylate (TMPTMA) that do not contain BisGMA were developed, whereby the mutagenic and teratogenic risk by the release of bisphenol A is eliminated, and presented a better performance compared to the three commercial adhesives prepared with BisGMA (Adhesive A, Adhesive C and Adhesive B). The invention provides an adhesive used in one-step and provides a system which is formed by a primer and a slurry. The adhesives of the invention were compared with two commercial controls. They were physically characterized by assessing: hardening time, adhesion stress, elastic modulus, sorption and solubility at different pHs (6.8 and 7.7); by the obtained values premature detachments, white lesions below the appliance and microfiltration are avoided; its fluidity, film thickness were evaluated and were compared with those obtained from the three commercial adhesives. Storage stability and thermogravimetric analysis were assessed.

Abstract: A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolate products with adequate texture, gloss, and melting profile characteristics, and a good speed of crystallization during a cooling process without tempering.

Abstract: The present invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet flying and deep flying processes, and reduces the uptake of oil by fried food products without affecting the its sensory profile.

Abstract: An oil compound with a lower tendency to darken during frying operations, which has a concentration of polyphenolic compounds between 0.1 to 16 mg/Kg of product, a free acidity value between 0.001 and 0.1%, and a red color in the Lovibond scale of between 0.2 and 3.2.