Abstract: A method for producing a composition comprising conjugated linoleic acid in an amount of at least 55% by weight, comprises: (i) providing a liquid mixture comprising, as the free acids, from 50 to 95% by weight conjugated linoleic acid and at least 5% by weight of saturated C12-C22 fatty acids; (ii) cooling the liquid mixture to a temperature at which at least a part of the saturated C12-C22 fatty acids precipitate from the mixture as a solid; and (iii) separating the solid from the liquid, wherein the liquid obtained in (iii) comprises conjugated linoleic acid in an amount of at least 55% by weight.

Abstract: A method for producing a composition comprising conjugated linoleic acid in an amount of at least 55% by weight, comprises: (i) providing a liquid mixture comprising, as the free acids, from 50 to 95% by weight conjugated linoleic acid and at least 5% by weight of saturated C12-C22 fatty acids; (ii) cooling the liquid mixture to a temperature at which at least a part of the saturated C12-C22 fatty acids precipitate from the mixture as a solid; and (iii) separating the solid from the liquid, wherein the liquid obtained in (iii) comprises conjugated linoleic acid in an amount of at least 55% by weight.

Abstract: A process for producing a conjugated di- or poly-unsaturated fatty acid having from 12 to 24 carbon atoms, or a salt or ester thereof, comprises: reacting a non-conjugated free fatty acid, or a salt or ester thereof, with a base in the presence of an alcoholic solvent comprising ethanol; and separating the conjugated fatty acid from the reaction mixture, wherein the separation of the conjugated fatty acid from the reaction mixture comprises contacting the reaction mixture with an aqueous salt solution and removing a liquid phase which comprises the salt solution and at least a part of the solvent from a solid phase which comprises a salt of the conjugated fatty acid.

Abstract: A process for the preparation of a composition comprising the cis9, trans11 and trans10, cis12 isomers of conjugated linoleic acid (CLA) comprises: providing a mixture comprising cis9, trans11 and trans10, cis12 isomers of conjugated linoleic acid (CLA) in which one of the cis9, trans11 and trans10, cis12 isomers is present in a first weight ratio X of at least 1.3:1 with respect to the other isomer; and subjecting the mixture to crystallization to form a composition comprising the cis9, trans11 and trans10, cis12 isomers in which one of the cis9, trans11 and trans10, cis12 isomers is present at a second weight ratio Y with respect to the other isomer, wherein Y is greater than X.

Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).

Abstract: A process for producing a conjugated di- or poly-unsaturated fatty acid having from 12 to 24 carbon atoms, or a salt or ester thereof, comprises: reacting a non-conjugated free fatty acid, or a salt or ester thereof, with a base in the presence of an alcoholic solvent comprising ethanol; and separating the conjugated fatty acid from the reaction mixture, wherein the separation of the conjugated fatty acid from the reaction mixture comprises contacting the reaction mixture with an aqueous salt solution and removing a liquid phase which comprises the salt solution and at least a part of the solvent from a solid phase which comprises a salt of the conjugated fatty acid.

Abstract: A soup or sauce comprising: water; one or more components selected from meat ingredients, vegetable ingredients and carbohydrates; and from 0.5 to 20% by weight added fat, wherein said fat comprises at least 5 to 35% by weight pinolenic acid.

Abstract: A dressing composition comprising a fat phase, said fat phase comprising at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a process for making the dressing composition, and also the use of the dressing composition for a nutritional benefit.

Abstract: A soup or sauce comprising: water; one or more components selected from meat ingredients, vegetable ingredients and carbohydrates; and from 0.5% to 20% by weight added fat, wherein said fat comprises at least 90% by weight conjugated linoleic acid.

Abstract: A beverage composition comprises fat, protein and water, said fat comprising at least 5% by weight of pinolenic acid or a derivative thereof.

Abstract: A yoghurt comprises: a fat phase comprising conjugated linoleic acid or a derivative thereof (CLA); fruit; and sugar in an amount of less than 7.5% per weight. Preferably, the yoghurt has an energy content of less than 100 kcal/100 g.

Abstract: A yoghurt comprises pinolenic acid or a derivative thereof. The yoghurt may be produced by: (a) forming an emulsion of pinolenic acid or a derivative thereof in milk; (b) forming a mixture of milk powder, whey protein and optionally sugar with milk; (c) combining the emulsion of (a) with the mixture of (b); (d) optionally pasteurising the product of (c); and (e) fermenting the optionally pasteurised product of (c) in the presence of a starter culture.

Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).

Abstract: A process for the preparation of a composition comprising the cis9, trans11 and trans10, cis12 isomers of conjugated linoleic acid (CLA) comprises: providing a mixture comprising cis9, trans11 and trans10, cis12 isomers of conjugated linoleic acid (CLA) in which one of the cis9, trans11 and trans10, cis12 isomers is present in a first weight ratio X of at least 1.3:1 with respect to the other isomer; and subjecting the mixture to crystallisation to form a composition comprising the cis9, trans11 and trans10, cis12 isomers in which one of the cis9, trans11 and trans10, cis12 isomers is present at a second weight ratio Y with respect to the other isomer, wherein Y is greater than X.