Abstract: The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and 35-90% by weight of one or more vegetable fats having a slip melting point of more than 25° C.; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0/C18:0-C24:0 is no more than 4, and the ratio SSU/SUS is at least 1, and wherein in said composition the content of S3-type of triglycerides is at least 0.5% by weight, wherein the groups S designates identical or different saturated fatty acids, and the groups U designates identical or different unsaturated fatty acids. The fat compositions provides texture at a similar or higher rate compared to state of the art fats at the same or a lower content of saturated fatty acids in confectionary applications.

Abstract: A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil.

Abstract: The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40% w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w. The composition is useful as fat filling in various food products, in particular in confectionery and bakery applications. The preferred use of the composition is to provide a cooling effect to food products, in particular to chocolate.

Abstract: Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. Also provided are methods for making the compositions. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.

Abstract: The present invention relates to a method for improving the fat firmness and meat quality of a meat animal and/or altering the ratio of saturated fatty acids to unsaturated fatty acids in meat by administering to a meat animal (e.g., pig) a composition comprising an amount of dehydrated castor oil that is effective to improve the quality indices of the animal's meat.

Abstract: Different components of natural oils are separated by forming solid complexes of components of the natural oil with a solvent, and then separating the solid complexes from the remaining liquids. The natural oil is cooled in the presence of a solvent, and at least one component of the oil forms the solid complex with the solvent. This solid complex is separated from the remaining liquid portion of the oil solution, which also contains the solvent. Additional options concentration steps can further concentrate the components left in the liquid phase.

Abstract: The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats.

Abstract: A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.

Abstract: A method of treating an edible oil to remove aldehydes comprises contacting the oil with an amino acid and an adsorbing agent. The amino acid and the adsorbing agent are contacted with the oil separately or as a mixture.

Abstract: A process for producing a palm oil product comprises: (i) partial crystallization of a palm oil or fraction thereof in the absence of a solvent; (ii) mixing the partially crystallized palm oil or fraction with a solvent; (iii) crystallizing the resulting mixture to a greater extent; and (iv) separating the resulting solid from the liquid in a separator, wherein the partially crystallized palm oil or fraction thereof that is formed in (i) is directly mixed with solvent in (ii) without separation of solids from liquids prior to (ii).

Abstract: A process for deodorizing edible oil in a plant includes generating a vacuum in the plant and filling a degassing stage with edible oil which passes through the degassing and separating stages in succession and is treated concurrently with stripping steam; and heating the batch in the separating stages of the stripping column's upper section to 150 to 180° C., middle section to 230 to 260° C., and cooling the lower section to 90 to 120° C.; scrubbing and condensing vapors departing from the separating stages of the upper and lower sections with fatty acid to get mixed fatty acid distillate; indirectly heating a batch in a first separating stage in the stripping column middle section; and condensing that batch from separation stages vapors of the stripping column middle section and fractionating selectively into a first and second fatty acid phase, respectively rich and poor in sterols and tocopherols.

Abstract: The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85-99.5% lipid and moisture content of about 0.05-15%. A method comprising the separation of concentrated milk fat to provide a high fat paste comprising about 1 to about 90% by weight lipid, about 0.1 to about 20% by weight moisture, and about 0.5 to about 35% phospholipid, and a milk fat concentrate comprising about 99 to about 99.9% lipid is also disclosed. In addition a method of producing a unitised high density composition comprising; providing a mixture comprising one or more liquid or semi-liquid milk fat compositions, and one or more milk powders, and compacting the mixture to produce a unitised high density composition is disclosed.

Abstract: A method is provided for preserving cooking oil which may be cold or heated or during frying operations, which comprises in situtreatment of the oil withat least one oil-permeable cement body which has been hydraulically hardened from a paste comprising cement clinker and cement e.g. white OPC clinker and white OPC. The invention further comprises cooking oil having therein at least one oil-permeable cement body which has been hydraulically hardened from a paste comprising cement clinker and cement and an oil-permeable cement body for use in the above method.

Abstract: The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.

Abstract: A method of preparing an edible oil composition, suitable for use in the preparation of a food product, comprises mixing from 1% to 15% by weight of fat particles with a liquid oil and storing the resulting composition for up to 10 weeks, wherein the mixing and storing conditions provide the composition in a form after storage that is pourable.

Abstract: The present invention relates to a novel method for separating an edible oil, such as extra virgin olive oil, into useful fractions. In one embodiment the triglycerides are separated as a fraction and the remaining fractions recombined to form an olive oil with little or no triglycerides.

Abstract: Methods are provided for treating freshly harvested olives to substantially retain the quality of oil contained therewithin for enabling production of high quality olive oil from said treated olives at a prolonged time after harvest and treated freshly harvested olives with retained oil qualities characterized in that the oil extracted therefrom after a prolonged storage time meets the standards of the IOC for Virgin Olive Oils.

Abstract: A device and method for processing aggregate material, in particular for preparing olive paste for the extraction of oil. The device includes a housing having an inlet for receiving aggregate material, a driving shaft coinciding with the central longitudinal axis of the housing, a crushing drum mounted on an eccentric segment of the driving shaft, free to rotate thereabout, and a final grinder located downstream from the crushing drum.

Abstract: A method of treating used cooking oil provides for exposing agitated oil for up to five minutes to a mixture of sodium silicate and silica xerogel in powder form, and filtering resulting oil powder mixture to remove the powder. The ratio of sodium silicate to silica xerogel is 30-70% to 70-30%, preferably 50-50%. The sodium silicate comprises 26-28% of Na2O, 53-55% of SiO2, and 15-20% of H2O, with bulk density of about 29-37 lbs/ft3, whereas the silica xerogel comprises: 96-99% of SiO2, and 1-4% of Na2SO4, with bulk density of about 24-27 lbs/ft3, the particle size being between 35 and 50 microns. Alternative embodiments provide the exposure of the oil first to one component of the mixture and then to another or the exposure to a single treating agent comprising 8-19% of Na2O, 66-83% of SiO2, 8-14% of H2O, and 0.1-2% of Na2SO4.

Abstract: The invention relates to a process for the production of seed crystals for chocolate products, which process comprises the following steps: Melting cocoa butter or chocolate masses, mixing the melted mass with a supercritical fluid, expanding the obtained solution in an expansion apparatus so that the formation of powder particles takes place, and separation of the powder particles from the gas. The seed crystals obtained in this manner have a high component of ?V crystals and therefore offer advantages over mechanically produced seed crystals in the production of chocolate. The process can be carried out with high space-time yields and therefore offers economical advantages over traditional processes. Furthermore, the use of the produced seed crystals for producing chocolate products with advantageous organoleptic qualities is subject matter of the invention.

Abstract: The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of chitosan and at least one lipidic phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The Composition may be used to protect a food product or to deliver specific properties to a product, for example.

Abstract: The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of protein and at least one phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The composition may be used to protect a food product or to deliver specific properties to a product, for example.

Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.

Abstract: The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat.

Abstract: A method and apparatus are disclosed for removing fat floating on hot soup. A thermally conducting plate 14 having a flat underside is cooled to a temperature below that at which the flat solidifies and lowered onto the floating fat to cause the fat to congeal and adhere to its underside. The plate 14 is then raised to remove the adhering fat from the soup, and the fat adhering to the underside is scraped off by dragging the underside across a straight edge 22.

Abstract: Herein disclosed is a method of processing oil, comprising providing a high shear device comprising at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; contacting a gas with an oil in the high shear device, wherein the gas is an inert gas or a reactive gas; and forming a product, wherein the product is a solution, a dispersion, or combination thereof. Herein also disclosed is a high shear system for processing oil, comprising; at least one high shear device, having an inlet and at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; a gas source fluidly connected to the inlet; an oil source fluidly connected to the inlet; and a pump positioned upstream of a high shear device, the pump in fluid connection with the inlet and the oil source.

Abstract: The present invention refers to a mixing process, for the valorization of used cooking oils by means of a device with household appliance characteristics. The mixing process takes place in a particularly efficient way by means of the supply of a given load (A) of used cooking oils and of a corresponding load (B) of a solidifying composition to a mixing device, whereby certain previously defined amounts of thermal energy are supplied, notably an initial amount until reaching a given temperature level, and an additional amount during a given mixing period. The present invention further refers to a mixing device for the mixing process that presents substantially airtight conditions and eventually, thermal and mechanical energy supply means, as well as monitoring and control means specific of the execution of the mixing process.

Abstract: Provided is a method for manufacturing refined fats and oils, including: treating fats and oils by bringing the fats and oils into contact with an adsorbent; and subsequently treating the fats and oils by bringing the fats and oils into contact with water vapor under at least one condition selected from the following conditions: (condition 1) the time for which the fats and oils are brought into contact with the water vapor in a temperature range of 175° C. or more and 205° C. or less is from 5 to 110 minutes; (condition 2) the time for which the fats and oils are brought into contact with the water vapor in a temperature range of more than 205° C. and 215° C. or less is from 5 to 50 minutes; and (condition 3) the time for which the fats and oils are brought into contact with the water vapor in a temperature range of more than 215° C. and 230° C. or less is from 5 to 30 minutes.

Abstract: A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.

Abstract: An object of the present invention is to provide a water-in-oil type fat or oil composition which exhibits satisfactory demulsification in the mouth regardless of a low salt content, and which makes a consumer feel moderate saltiness, and a method for producing the same. Disclosed is a water-in-oil type fat or oil composition containing 0.4% by weight or more and less than 1.0% by weight of a salt, wherein the time required to reach 50% of an equilibrium value is within 50 seconds in an increase in conductivity at 35° C.

Abstract: The present invention is directed to processes for preparing oil compositions having a high concentration of poly-unsaturated fatty acids and oil compositions having a low concentration of ?-linolenic acid. In addition, the present invention is directed to processes for preparing oil compositions having advantageous stability characteristics.

Abstract: A method is provided for treating cooking oil during frying operations, which comprises in situ treatment of the oil with a source of calcium or magnesium combined with silicate such that the calcium or magnesium substantially does not leach into the oil. The filter treatment materials may be cement clinker, OPC, calcium silicate and combinations or mixtures thereof e.g. a combination of white OPC clinker and white OPC. The filter treatment materials may be in the form of a free briquette or block immersed in the oil. In other embodiments a decontaminating or filter cartridge is provided for fitting to a deep oil or fat cooker or a frying basket and comprises a foraminous housing containing filtering or decontaminant material. The cartridge may be used in association with a deep oil or fat fryer having a base formed with a depression defining a cool spot, the cartridge fitting in or on said cool spot.

Abstract: Bipolar membrane electrodialysis (BMED) was used to separate lipids from biological solutions. The lipids are separated from animal as well as vegetable solutions. Particularly, bipolar membrane precipitates high levels of lipids from a biological solution. The BMED single step process improves significantly lipid precipitation rates in several biological solutions of different natures.

Abstract: The present invention relates to a process for producing oils and fats rich in diacylglycerol by subjecting fatty acids which are obtainable by hydrolyzing raw material oils and fats, to esterification with glycerin, wherein the process comprises decreasing an anisidine value of greater than 6 of the raw material oils and fats or reaction intermediates, by 20% or more. By using the process of the present invention, even in the case of using a raw material having an anisidine value which is likely to increase in the production processes for raw material oils and fats or for oils and fats rich in diacylglycerol, the stability of the final product oils and fats rich in diacylglycerol is enhanced, and coloration is suppressed, so that products having excellent external appearance can be obtained.

Abstract: Provided herein are systems and methods for sustainable aquaculture. The methods provided herein allows recovery and/or recycling of autochthonous nutrients in fish farming, and recovery of allochthonous nutrients present in eutrophic water. The systems provided herein comprises two closely spaced cages, an array of rotary panels that regulates the flow of matters between the two cages; and a means for producing a directional water current.

Abstract: Provided is a method for manufacturing refined fats and oils, including: a treating fats and oils by bringing the fats and oils into contact with water vapor or inert gas; and subsequently performing thin-film evaporation of the fats and oils.

Abstract: The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.

Abstract: The present embodiments include a ground meat, processed meat, game meat, or sausage that has improved health and taste characteristics. The embodiments include the addition to the meat of a fat emulsion that includes a healthier group of edible oils component, fiber component, water component, and other components that can add additional dietary benefits.

Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

Abstract: Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.

Abstract: A corn oil production method is described that produces oil from corn germ. An alcohol solvent is used to extract oil from corn germ. The extraction mixture is separated into the deoiled germ solids and an extract containing the alcohol solvent and oil. The extract is membrane filtered by nanofiltration or reverse osmosis. The oil is retained in the retentate and the alcohol solvent passes into the permeate. The oil contained within the retentate is concentrated and purified. The alcohol used in the extraction step may be produced in-house. The de-germed corn and the de-oiled germ solids may be used to produce the alcohol.

Abstract: This invention features a method of producing a triglyceride solution. The method includes contacting a liquid fatty acid alkyl ester and a substance containing triglyceride so that the triglyceride is dissolved into the fatty acid alkyl ester to form a triglyceride solution.

Abstract: A process for preparing an oil mixture of an T6 PUFA (such as ARA) with T3 PUFA (such as DHA and/or EPA) is described which can he included into edible formulations such as foodstuffs, and in particular infant formulas. A crude T6 PUFA (e.g. ARA)-containing oil is admixed with a crude T3 PUFA (e.g. DHA or EPA)-containing oil to produce a crude oil mixture (or blend). This mixture is then purified before addition to a foodstuff Alternatively, a crude T6 PUFA-containing oil is treated, and a crude T3 PUFA-containing oil is also treated, and the two purified oils are then blended prior to deodorising and then added to a foodstuff. The purifying includes acid and/or alkali treatment, bleaching, deodorization, filtering, polishing or cooling. The purifying removes trace metals, pigments, carbohydrates, proteins, sulphur, sterols, mono- or di-glycerides from the oils which renders them suitable for human consumption.

Abstract: A process for making a deodorized edible oil or fat having a low level of bound MCPD (monochloro propanediol esters) and/or low level of bound 3-MCPD is described. The process comprises a step of stripping the vegetable oil or fat with an inert gas. The inert gas can be nitrogen. A deodorized vegetable oil or fat and a food product made there from are described. The food product can be an infant formula. It exhibits low levels of bound MCPD and/or low level of bound 3-MCPD. In one embodiment the oil or fat has a reduced level of free fatty acid as well as a limpid aspect and no off-flavors.

Abstract: A process for making a deodorized edible oil or fat having a low level of bound MCPD (monochloro propanediol esters) and/or low level of bound 3-MCPD is described. The process comprises a step of contacting the oil or fat to a carboxymethyl cellulose or an ion exchange resin. The carboxymethyl cellulose can be a Blanose® cellulose gum and the resin can be a cationic resin. A deodorized vegetable oil or fat and a food product made there from is described. The food product can be an infant formula. It exhibits low levels of bound MCPD and/or low level of bound 3-MCPD. In one embodiment the oil or fat has a reduced level of free fatty acid as well as a limpid aspect and no off-flavors.

Abstract: A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil.

Abstract: A method and apparatus for producing a non-Newtonian fluid product including a non-Newtonian fluid base product including at least one second phase is shown. A second phase dispersion apparatus is shown which receives the at least one second phase and the non-Newtonian fluid base product and disperses the at least one second phase within the non-Newtonian fluid base product to produce the non-Newtonian fluid product.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: Generally, a method of pressure regulated supercritical fluid fractionation of oil seed extraction materials which can be utilized to refine oil seed extraction material established in an amount of supercritical fluid. Specifically, a method of pressure regulated supercritical fluid fractionation of corn germ extraction material to produce a refined corn oil extraction material.

Abstract: A method and apparatus for separating lean meat and/or fat from lean meat-containing material. The material is introduced into a vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge bowl or an inclined vessel. Separation is achieved via gravity or the application of an artificial force field, such as centrifugal force, to separate particulates high in density from those low in density.