Abstract: Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifiers and stabilizers to provide improved eating and keeping qualities of the doughnuts made thereof. This base powder includes fat from animal, vegetable, or dairy origin, emulsifiers, water soluble protein solids, salt, carbohydrates and stabilizers. The above compositions can be directly added with the flour, yeast or chemical leavening agents as well as supplemented with optional flavor, color and preservative to produce either an yeast raised or a cake doughnut with or without the utilization of eggs.

Abstract: The present invention relates to a spray dried 20-65% of natural mango pulp base powder which is composed of 21-55% of fat which can be used as an alternative to mango based desserts, soft serve ice creams and fillings. A functional fat filled natural mango powder comprise of 21-55% by weight of fat, 1-5% by weight of one or more proteins, 0.5-5% by weight of one or more emulsifier system, 1.5-2.0% by weight of buffers, 1-5% by weight of water and the balance is made up of non-starchy carbohydrates, antioxidants and stabilizers. Optionally flavor, color and anticaking agents can be supplemented to the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as desserts, fillings, mango shake. A functional fat filled natural mango powder can be conveniently used to develop processed food products such as soft serve ice cream, mango whipped toppings, mango mousse, mango puddings, kheer, custard, shrikhand, mango lassi.

Abstract: Processes for preparing an edible hard stock are disclosed for use in the formulation of margarines, spreads, icings, shortenings, frostings and other products that need a structural fat to hold at least some liquid unsaturated triglycerides or diglycerides are disclosed, wherein the hard stock is a random interesterified product and has three groups of fats, the process comprises: providing a first group of fats saturated by fractionation or by fully hydrogenation comprising more than 85% of C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation or by full hydrogenation comprising more than 75% of C12:0 and C14:0 fatty acids; providing a third group are of triglyceride liquid oils at ambient temperature, that contains C18 with total more than 80%; and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats.

Abstract: Processes for preparing an edible hard stock for use in formulation of margarines, spreads, icings, shortenings, frostings and other products are disclosed that include: providing a first group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification comprising mainly by C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification enriched mainly in C12:0 and C14:0; providing a third group of fats comprise triglyceride liquid oils at ambient temperature, and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats. Compositions and products produced by these processes are also disclosed.

Abstract: Disclosed are processes for separating valuable products, including unsaponifiable materials, from any given matrix of raw materials that is mainly composed of saponifiable components and unsaponifiable components. Preferred methods include converting sodium or potassium soaps obtained from the saponification of a starting material into metallic soaps which have a lower melting point, and when melted, have viscosity sufficiently low to enable processing such as by distillation evaporation processes. Preferred raw materials include animal or vegetable products, as well as by-products, residues, and waste products from the processing of animal or vegetable products, such as from food processing, cellulose processing and the like. Valuable products which may be obtained by the disclosed processes include sterols, vitamins, flavonoids, and tocopherols.

Abstract: A process for the extraction and concentration of unsaponifiable substances, containing liposoluble vitamins and provitamins, growth factors and animal and vegetable hormones, from residues of the industrialization of animal or vegetable products. This process does not require the use of solvents. Its main goal is to obtain the separation of these “valuable products”, by means of distillation/evaporation at high vacuum, and the production of fatty acids and other high quality organic acids, once the recovery of the unsaponifiable fraction of residues from the industrialization of animal or vegetable products, is of great commercial interest.

Abstract: Process for refining a triglyceride oil comprising stripping a triglyceride oil with an inert gas, characterized in that the refining process further comprises the preceding exposure of the triglyceride oil to an aqueous solution of ascorbic acid. Hydroperoxides are destroyed at a temperature <120.degree. C. and within one hour.