Abstract: A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.

Abstract: A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.

Abstract: An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil.

Abstract: Generally in accordance with the present invention, methods are provided for removing cholesterol from edible triglyceride oils. In this regard, animal fats typically contain cholesterol predominantly in the form of free cholesterol, as well as minor amounts of cholesterol esters of fatty acids such as cholesteryl oleate or palmitate. The present methods may be used to remove cholesterol from both animal and vegetable triglyceride oils, including, but not limited to, butterfat, beef tallow, fish oil, lard, soybean oil, canola oil, corn oil, sunflower oil, cottonseed oil, safflower oil, olive oil and peanut oil.

Abstract: Improved methods for treatment of edible oils such as soybean oil and cottonseed oil to improve its stability, flavor and/or to deodorize the oil.

Abstract: The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.