Abstract: There is described an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered, particularly a clear appearance. The edible oil of the invention is obtainable by a method which comprises the step of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. According to the method, the olives are preventively treated with an anti-mold agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%.

Abstract: There is described an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered, particularly a clear appearance. The edible oil of the invention is obtainable by a method which comprises the step of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. According to the method, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%.

Abstract: Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.

Abstract: There is disclosed an edible oil composition, particularly for use in frying and cooking foods, which has a high stability under thermal stress, with less development of degradation products during frying and cooking and less absorption of these degradation products on the surface of the food. The composition consists of a mixture of vegetable oils characterized by a ratio by weight (R) of monounsaturated fatty acids to polyunsaturated fatty acids in the range from 5 to 8, a percentage by weight of saturated fatty acids (S) in the range from 18 to 22%, and a content of antioxidants in the range from 50 to 500 ppm. Advantageously, these antioxidants are produced by molecular distillation from natural lipid starting materials.

Abstract: There is disclosed an edible oil composition, particularly for use in frying and cooking foods, which has a high stability under thermal stress, with less development of degradation products during frying and cooking and less absorption of these degradation products on the surface of the food. The composition consists of a mixture of vegetable oils characterized by a ratio by weight (R) of monounsaturated fatty acids to polyunsaturated fatty acids in the range from 5 to 8, a percentage by weight of saturated fatty acids (S) in the range from 18 to 22%, and a content of antioxidants in the range from 50 to 500 ppm. Advantageously, these antioxidants are produced by molecular distillation from natural lipid starting materials.

Abstract: Antioxidant compositions for protecting food and cosmetic products from oxidation are isolated from olives by grinding olives to obtain ground olive material which then is dried and then the dried material is pressed which provides for recovering and obtaining, from the pressing, a lipid composition separate from a pressed olive cake, the lipid composition containing lipid-soluble and water-soluble antioxidants. Additionally, further treatment of the cake material by combining a medium chain triglyceride, glycol, or a C2-C6 alkyleneglycol with the cake material and then pressing under a pressure of at least 40 bar provides for recovering and obtaining water-soluble antioxidants from the cake material.

Abstract: Oil mixtures, which provide lipid compositions for restraining skin degeneration, contain, by weight, 30% to 50% rice bran oil and 15% to 25% sesame oil and also contain additional oil, which includes in particular, oil from among maize oil, wheat germ oil and sunflower oil, so that the composition contains linoleic acid and contains vitamin E for protecting the composition against oxidation, the composition being prepared from oils containing gum, color and odor which are subjected to degumming, decoloring and deodorizing, the deodorizing being carried out under conditions of temperature and vacuum so that the composition has at least 2% by weight unsaponifiable oil matter and particularly from 2% to 3% unsaponifiable oil matter.

Abstract: An edible fatty acid triglyceride mixture contains from 50% to 70% by weight monounsaturated fatty acids, up to 10% by weight saturated fatty acids, and from 30% to 40% by weight polyunsaturated fatty acids. The polyunsaturated fatty acids include from 0.2% to 1% by weight C18:3,n-6, from 1.5% to 4% by weight C18:,n-3; from 0.1% to 0.5% by weight C18:4,n-3; from 0.2% to 1% by weight C20:5,n-3; and from 0.1% to 0.8% by weight C22:6,n-3. 25% to 35% by weight of the fatty acids of the triglycerides are n-6 fatty acids and the weight ratio of n-6 to n-3 fatty acids is from 4.5:1 to 8.5:1. The triglyceride mixture may be incorporated into a food composition as a fat substitute, e.g., in an amount of from 1% to 80% by weight.

Abstract: A topical cosmetic composition contains a cosmetic carrier and a mixture of fatty acid triglycerides. The fatty acids of the triglycerides include 40% to 70% by weight oleic acid, 30% to 50% by weight polyunsaturated acids, 0.2% to 1.0% by weight gamma-linolenic, 1% to 5% by weight alpha-linolenic acid, and the ratio by weight of n-6 fatty acids to n-3 fatty acids with a degree of unsaturation of 3 or more in the triglycerides is 10:1 to 30:1.

Abstract: Foods, cosmetics and pharmaceuticals containing a lipid susceptible to oxidation are protected from oxidation by incorporating an effective amount of a coenzyme Q in a lipid phase of the food, cosmetic or pharmaceutical. Ascorbic acid and a phospholipid may be incorporated in combination with the coenzyme Q to provide synergistic protection from oxidation.

Abstract: An enteral diet for patients with pulmonary disease comprising not less than 18% of said calories from a high quality protein source; from about 20 to 50% of said calories from a slowly metabolizable carbohydrate source derived from maltodextrin or other partially hydrolyzed polysaccharides; from about 40-55% calories from a mixture of lipids comprising medium and long chain triglycerides.

Abstract: An enteral diet for patients with pulmonary disease comprising not less than 18% of said calories from a high quality protein source; from about 20 to 50% of said calories from a slowly metabolizable carbohydrate source derived from maltodextrin or other partially hydrolyzed polysaccharides; from about 40-55% calories from a mixture of lipids comprising medium and long chain triglycerides.

Abstract: A cosmetic preparation contains, as a fatty phase, karite oil having the following characteristics: palmitic acid (C.sub.16), 3-5 percent; stearic acid (C.sub.18), 22-30 percent; oleic acid (C.sub.18:1), 55-65 percent; linoleic acid (C.sub.18:2), 0.5-1.5 percent; and arachidic acid (C.sub.20), 0.5-1.5 percent, said percentages being based on the total weight of fatty acid present in said karite oil, a viscosity of 100-300 centipoises, a melting point of 5.1.degree.-5.4.degree. C., a crystallization temperature of 2.9.degree.-3.degree. C. and an unsaponifiable content of 1.2-1.5 percent.

Abstract: The invention relates to a process for the production of a fraction containing oxidation-inhibiting substances from a vegetable material rich in these substances, to the fraction thus obtained and to its use for stabilizing food and cosmetic products against oxidation. The process is characterized in that the previously ground vegetable material or an extract of this vegetable material obtained with a light solvent, a distillation vehicle and an oil are mixed, the suspension is subjected to molecular distillation and a condensate containing the oxidation-inhibiting principles, the distillation vehicle and some of the oil used is collected.

Abstract: A process of reducing the amount of cholesterol in egg-yolk which comprises reducing the pH of fresh wet egg-yolk to destabilize the emulsion, treating the destabilized emulsion with an edible oil to form a fine dispersion and centrifuging the dispersion to separate the egg-yolk phase from the oil-phase.

Abstract: An edible cream of low calorie content, wherein an aqueous medium containing from 50 to 90% by weight of water and, based on dry materials, from 10 to 35% by weight of amylaceous materials, at least 5% by weight of proteins, at least 5% by weight of fats, of which at least 1% are emulsifying fats, and if desired sugar is homogenized under a pressure of at least 100 atmospheres, after which the homogenisate obtained is heated at a temperature in the range from 80.degree. C. to 130.degree. C. for a period which varies according to the temperature but which is not less than 10 minutes.

Abstract: A method of making a milk chocolate by preparing a mixture of milk, sugar and, if desired, cocoa, adjusting the pH-value of the mixture to a value of from 6.25 to 6.7, and drying to form a product which is subsequently processed into milk chocolate.