Abstract: An anti-oxidation technique for treating raw foods, such as nuts and seeds, so as to make them oxidation-resistant. In the technique of the present invention, foodstuffs such as nuts, seeds, etc., are heated under pressure in a tightly closed vessel, so that the texture of the raw food materials is slightly softened, and so that the moisture activity value is at the same time adjusted to a value in the polymolecular-layer moisture region of approximately 0.3-0.4. As a result, the water molecules are absorbed on the surfaces of the lipid molecules so that a polymolecular layer of water is formed and strong bonds between the water and proteins act synergistically to prevent penetration of oxygen into the interior texture of the foodstuff, such as nuts, thus conspicuously hindering oxidation.

Abstract: A hard butter having an iodine value of 52 to 75, a melting point of 30.degree. to 40.degree. C. and a trans-isomer content of at least 40% by weight based on the total weight of combined fatty acids and consisting essentially of (a) 50 to 100% by weight of a first hardened oil obtained by hydrogenating with isomerization a rice-bran oil having an iodine value of 97 to 108, a C.sub.16 saturated acid content of 15 to 22% by weight based on the total weight of combined fatty acids and 1.0 to 4.0% by weight, based on the rice bran oil, of higher alcohol fatty acid esters of which the combined higher alcohols are unsaponifiable and/or a fraction obtained by fractionation of the first hardened oil and (b) 50 to 0% by weight of a second hardened oil obtained by hydrogenating with isomerization a vegetable oil substantially free of trisaturated glycerides and having C.sub.16 saturated fatty acid content of 12 to 30% by weight and a C.sub.

Abstract: A hard butter is prepared from a selective hydrogenation-isomerization product of a palm olein and a vegetable oil or fat other than palm oil.