Abstract: Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester.

Abstract: A process for removing chlorophyll color impurities from vegetable oils, the process comprises:i) dispersing a source of phosphoric acid in vegetable oil to form a mixture having a moisture content of less than 0.1% by weight which mixture is maintained at a temperature in the range of 70.degree. C. to 160.degree. C. until a precipitate containing chlorophyll color impurities is formed; andii) at any time thereafter during conventional oil processing up to and including the removal of bleaching clay from the oil, separating the precipitated material from the oil to remove the chlorophyll color impurities with the precipitated material.

Abstract: This invention relates to an improved process for refining and dewaxing crude vegetable oils and, more particularly, to a process in which efficient separation of undesirable waxes (about 60% to 90%) can be consistently achieved in refining crude oils such as sunflower, safflower, and corn oil.A process for bulk dewaxing and refining crude vegetable oil comprising the steps of: tempering said crude vegetable oil for wax nucleation at a temperature of from about 75.degree. F. to about 120.degree. F. for at least about 24 hours; then cooling and holding said tempered crude vegetable oil for wax agglomeration at a temperature of from about 40.degree. F. to about 70.degree. F. for at least 5 hours; refining said tempered and cooled oil at a temperature of about 80.degree. F.-90.degree. F., with an aqueous alkali solution to provide a mixture of a wax containing aqueous phase and a refined oil phase; heating said mixture to a maximum temperature of about 120.degree. F.