Abstract: A system and process for recovering oil from whole stillage wherein whole stillage is introduced a mechanical separation device, such as a screw press, a stack disc centrifuge, or a three phase centrifuge. The separation device separates the whole stillage into a first light fraction and a first heavy fraction. The first heavy fraction is transferred to a secondary whole stillage tank and the first light fraction is transferred to a first decanter. The first decanter separates the first light fraction into a second light fraction and a second heavy fraction. The second heavy fraction is transferred to the secondary whole stillage tank with the first heavy fraction and the second light fraction undergoes one or more additional separation before being combined with the oil-rich thin stillage stream and transferred downstream to undergo oil recovery.

Abstract: An ethanol production process and system for recovering high value oil products. The invention includes adding a heated lipid (oil) stream to a thin stillage stream to break the water/oil emulsion and free bound oil then recovering the oil. The lipid stream may be heated by use of existing process steam or other process energy source, or may be heated by the introduction of energy from an external source. The process uses oil as the heat transfer mechanism to increase both the volume and quality of the oil recovered.

Abstract: An ethanol production process and system for recovering high value oil products. The invention includes adding a heated lipid (oil) stream to a thin stillage stream to break the water/oil emulsion and free bound oil then recovering the oil. The process uses oil as the heat transfer mechanism to increase both the volume and quality of the oil recovered.

Abstract: An ethanol production process and system for recovering high value oil products. The invention includes adding a heated lipid (oil) stream to a thin stillage stream to break the water/oil emulsion and free bound oil then recovering the oil. The process uses oil as the heat transfer mechanism to increase both the volume and quality of the oil recovered.

Abstract: The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening and 5-20% water.

Abstract: The sugar-free cream icing employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening and 5-20% water.