Abstract: The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230° C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

Abstract: The present invention relates to a process for removing impurities from vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 50 to below 150° C. and with a feed rate per unit area of evaporator surface of the short-path evaporation equipment of more than 25 kg/h·m2, and thus obtaining a retentate vegetable oil and a distillate. The present invention further relates to the use of a short-path evaporation for removing impurities from a vegetable oil.

Abstract: Present invention relates to process for removing impurities from vegetable oil, comprising the step of subjecting vegetable oil to a short-path evaporation, the short-path evaporation being performed at a pressure of below 1 mbar, at an evaporator temperature of more than 200° C. and with a feed rate per unit area of evaporator surface of: (a) more than 400 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is a vegetable lauric oil, or (b) more than 170 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is palm oil or a palm oil component, or (c) more than 220 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is a vegetable liquid oil, and thus obtaining a retentate vegetable oil and distillate. Present invention further relates to the use of short-path evaporation for removing impurities from vegetable oil.

Abstract: The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230° C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

Abstract: The present invention relates to a process for preparing a deodorized oil with in-situ prepared mono-acylglycerides and the oil obtained as such. It relates to a process for preparing a deodorized oil containing in-situ prepared mono-acylglycerides by interesterifying in presence of an enzyme a glyceride containing fraction wherein the ratio of free and esterified hydroxyl groups (OH) to free and esterified fatty acids (FA) is greater than 1.07 and obtaining an oily composition containing less than 1% w/w, preferably less than 0.5% free fatty acids. Furthermore it relates to a deodorized oil containing 30 to 70% triglycerides, 20 to 50% di-acyl glycerides, 1.5 to 25% mono-acyl glycerides.

Abstract: The present invention relates to a process for preparing purified vegetable liquid oil, and the process is comprising contacting a vegetable liquid oil, which has not been subjected to a deodorization step, with an adsorbent comprising alumina oxide and wherein the adsorbent has a content of alumina oxide of not more than 9.5% and the obtained deodorized vegetable liquid oils.

Abstract: A process for manufacturing a refined vegetable oil having a reduced content of 3-MCPD esters characterized in that it comprises the following steps: treating a deodorized vegetable oil with a base in a continuous pipe reactor, and contacting the base treated oil with an adsorbent and/or an acid. The thus obtained oil is low in 3-MCPD and has a low degree of interesterification and a low DAK content. It further relates to the use a continuous pipe reactor for treating a deodorized vegetable oil with a base wherein 3-MCPD ester content is reduced in the oil.

Abstract: The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230° C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

Abstract: The present invention relates to a process for preparing a deodorized oil with in-situ prepared mono-acylglycerides and the oil obtained as such. It relates to a process for preparing a deodorized oil containing in-situ prepared mono-acylglycerides by interesterifying in presence of an enzyme a glyceride containing fraction wherein the ratio of free and esterified hydroxyl groups (OH) to free and esterified fatty acids (FA) is greater than 1.07 and obtaining an oily composition containing less than 1% w/w, preferably less than 0.5% free fatty acids. Furthermore it relates to a deodorized oil containing 30 to 70% triglycerides, 20 to 50% di-acyl glycerides, 1.5 to 25% mono-acyl glycerides.

Abstract: A chocolate composition having a fat phase, characterised in that said fat phase: has a slip melting point of at least 27.5° C., preferably of between 30 and 37° C.; and comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter.