Abstract: The invention relates to the soybean variety designated A1015632. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015632. Also provided by the invention are tissue cultures of the soybean variety A1015632 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015632 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016115. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016115. Also provided by the invention are tissue cultures of the soybean variety A1016115 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016115 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015631. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015631. Also provided by the invention are tissue cultures of the soybean variety A1015631 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015631 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016131. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016131. Also provided by the invention are tissue cultures of the soybean variety A1016131 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016131 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016167. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016167. Also provided by the invention are tissue cultures of the soybean variety A1016167 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016167 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016502. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016502. Also provided by the invention are tissue cultures of the soybean variety A1016502 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016502 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015657. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015657. Also provided by the invention are tissue cultures of the soybean variety A1015657 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015657 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015645. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015645. Also provided by the invention are tissue cultures of the soybean variety A1015645 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015645 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016190. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016190. Also provided by the invention are tissue cultures of the soybean variety A1016190 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016190 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015862. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015862. Also provided by the invention are tissue cultures of the soybean variety A1015862 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015862 with itself or another soybean variety and plants produced by such methods.

Abstract: Methods for production of highly unsaturated fatty acids by marine microorganisms, including the heterotrophic marine dinoflagellate Crypthecodinium, using low levels of chloride ion are disclosed. Specifically, methods of increasing production of highly unsaturated fatty acids by marine microorganisms while growing in low chloride media by manipulating sodium ion and potassium ion levels. The invention also relates to methods of production of highly unsaturated fatty acids by marine organisms at low pH levels, and includes methods for generation of low pH tolerant strains.

Abstract: The invention relates to the soybean variety designated A1016174. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016174. Also provided by the invention are tissue cultures of the soybean variety A1016174 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016174 with itself or another soybean variety and plants produced by such methods.

Abstract: This invention is intended to be used to search for a transcription factor having novel functions of increasing the weight of an individual plant, increasing the weight of a given tissue per individual plant, or improving the productivity of a given substance per individual plant and to improve such properties in the plant. The weight of an individual plant is increased, the weight of a given tissue per individual plant is increased, the productivity of a given substance per individual plant is improved, or the content of a given substance per given tissue of a plant is increased via expression of a transcription factor that has been modified to suppress transcription accelerating activity.

Abstract: Soybean seeds having an ultra-low raffinose and stachyose phenotype. Also disclosed is a mutant allele of soybean designated SG-ULRFO which results in an ultra-low raffinose and stachyose phenotype. The present invention also relates to a soybean seed, a soybean plant and parts of a soybean plant and a soybean hybrid which comprises the mutant allele. Also disclosed are ultra-low raffinose and stachyose soybean seeds having unexpectedly increased germination rates when compared with soybean lines not having a low raffinose and stachyose seed content. Also disclosed are mutant RS3 and RS4 genes with polymorphisms which contribute to the ultra-low raffinose and stachyose phenotype as described in the present invention. The present invention also relates for method of using the soybean seeds and plants of the present invention, to plants parts derived from the present invention, to methods of producing transgenic plants using the plants and seeds of the present invention.

Abstract: Embodiments of the present invention relate to a method for the production of biodiesel and co-production of an enriched food product. The method comprises the steps of extracting with solvent from distillers grains sufficient to produce an extract and an enriched food product, separating the oil from the extract, reacting the oil sufficient to produce biodiesel, and refining the biodiesel.

Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.

Abstract: A process and a plant are proposed for producing dark chocolate which make it possible to produce dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content without cocoa powder needing to be produced and/or added. By means of a partial defatting of the cocoa mass in a process step which is connected upstream of the mixing, grinding and/or conching, the fat content in the cocoa mass is reduced to the extent that dark chocolates can be produced having a high cocoa content without cocoa powder needing to be added. The partial defatting of the cocoa mass is preferably carried out using a decanter (50). The cocoa butter fraction (2) according to the invention occurs on decanting as a high-fat fraction which still contains a fraction of 17 to 21% by weight, a maximum of 30% by weight, of fat-free cocoa dry matter.

Abstract: The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wherein when the edible oil is expressed from an oil-containing raw material, a diacylglycerol-containing oil or fat is added to the oil-containing raw material so that the diacylglycerol content in the oil or fat obtained after the oil expression is 4% by weight or more.

Abstract: A process for making a diet food product, includes the stage of putting a certain amount of treated pork skin into an s-cutter and pouring in boiled water with 100:400 ratio, then by opening the steam valve and applying steam into the pot for 20-30 minute then, in order to reduce a fat portion, pour the water and apply the steam again for 30˜60 minute with cover closed, then the temperature and the pressure increase and collected at the bottom of the pot, cutting the boiled pork skin, applying 0.67% of salt to produce a gel and making a gel that is sticky, to eliminate the smell, add ginger, garlic, ginseng, soju and then fix the form.

Abstract: Methods for production of highly unsaturated fatty acids by marine microorganisms, including the heterotrophic marine dinoflagellate Crypthecodinium, using low levels of chloride ion are disclosed. Specifically, methods of increasing production of highly unsaturated fatty acids by marine microorganisms while growing in low chloride media by manipulating sodium ion and potassium ion levels. The invention also relates to methods of production of highly unsaturated fatty acids by marine organisms at low pH levels, and includes methods for generation of low pH tolerant strains.

Abstract: Methods for production of highly unsaturated fatty acids by marine microorganisms, including the heterotrophic marine dinoflagellate Crypthecodinium, using low levels of chloride ion are disclosed. Specifically, methods of increasing production of highly unsaturated fatty acids by marine microorganisms while growing in low chloride media by manipulating sodium ion and potassium ion levels. The invention also relates to methods of production of highly unsaturated fatty acids by marine organisms at low pH levels, and includes methods for generation of low pH tolerant strains.

Abstract: The present disclosure provides for improved spread formulations and methods of producing such formulations by incorporating healthy lipids containing stearidonic acid into the formulations. In one embodiment of the disclosure, a spread formulation including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a margarine spread formulation including a SDA-enriched soybean oil is disclosed.

Abstract: The present invention concerns a process for producing refined avocado oil rich in triglycerides. The invention also pertains to refined avocado oil rich in triglycerides obtainable by said process. Advantageously, the refined avocado oil of the invention contains a sterols-enriched unsaponifiable fraction. Advantageously, the refined avocado oil of the invention is substantially free of acetogenins and furanic lipids. The invention also concerns compositions containing said oil. The invention also pertains to such compositions for use as a medication, as a dermatological agent, as a cosmetic agent, or as a nutriceutical, for human or animal use.

Abstract: Embodiments of the invention relate to the new soybean variety designated G00-3209 as well as the seeds, plants and derivatives of the new soybean variety G00-3209. Also provided are tissue cultures of the new soybean variety G00-3209 and the plants regenerated therefrom. Additional embodiments of the invention are directed to methods for producing soybean plants by crossing the new soybean variety G00-3209 with itself or another soybean variety and plants produced by such methods.

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 trans free hard palm oil fraction, a trans free non hydrogenated hard structural fat and a fat blend using the trans free non hydrogenated hard structural fat and liquid oils suitable for the manufacture of low SAFA (Saturated Fatty Acid) high poly/mono unsaturated margarine and spreads, wherein the trans free non hydrogenated hard structural fat is made from a selectively fractionated non-hydrogenated high melting palm oil fraction which is interesterified with dry fractionated non-hydrogenated lauric fat, such as a palm kernel oil or its fractions, the resultant interesterified fat is obtained with high yield ratios that can be economically and commercially used as trans free non hydrogenated hard structural fat for the aforesaid manufacture.

Abstract: A staggered filtration system suitable for use in fluid processing is disclosed. A method of using a staggered filtration system to process fluids, such as oils, edible oils, fats, and similar materials, is also disclosed.

Abstract: The subject invention relates in part to novel steps in canola and other oil seed processing, including milling to achieve a significant particle size reduction, extraction of higher levels of protein from the starting material, the use of presscake as a starting material, and the production of a precipitated protein concentrates containing a nutritionally significant amount of oil. The subject invention also provides optimal pH ranges for extraction and recovery steps in these novel processes. The subject processes can be applied to, and offer similar advantages to, other oilseeds and vegetable matter, such as sunflower seeds and flax seeds. The subject invention also includes novel feed compositions.

Abstract: The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry. The present invention also provides a method for preparing an edible emulsion comprising oil, water and insoluble fibers, said method comprising the steps of (a) raising the temperature of the fiber-in-water slurry obtained in above step (a3) until said slurry is in the liquid state; (b) adding any further ingredients of the edible emulsion; and (c) homogenizing the thus-obtained mixture. It was found that by applying this method a low-oil edible emulsion can be prepared which emulsion has reduced insoluble fiber content but favorable texture and sensorial properties.

Abstract: The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).

Abstract: The invention relates to processing crustaceans such as krill to oils comprising phospholipids that are Newtonian fluids and/or and have low viscosity, and in particular to the production of oils containing astaxanthin and phospholipids that show Newtonian fluidity and have a low viscosity.

Abstract: The present invention discloses gene targets and methods for the genetic control of lipid accumulation in vegetative (non-seed) portions of plants. Enhanced lipid, e.g. triacylglycerol (TAG), accumulation in vegetative portions of plants may be obtained by down-regulation of activity of At4g24160 or a homolog thereof. Plants, plant parts, seeds comprising down-regulated AT4G24160 activity, or activity of a homolog thereof, are also provided, as well as products prepared therefrom.

Abstract: A process for refining crude edible oil is disclosed. The present invention comprises the treating the crude oil with caustic and an agglomerating polymer and precipitating an impurities layer. The impurities layer is then mechanically separated from the refined oil. The process may be run in a batch or semi-continuous mode. This process greatly simplifies the prior and current art processes for refining edible oil.

Abstract: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 3:1 to 6:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.

Abstract: A stable oil containing LC-PUFAs in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), may be prepared by direct pressing of one or more biomasses obtained from the culture of a microorganism, especially of a fungus or of a microalga containing the acids ARA, DHGLA, DHA or EPA leading to a first press oil and by bringing a carrier oil entering into the composition of a foodstuff, a cosmetic or pharmaceutical product, into contact with the biomass cake, followed by pressing leading to a second press oil, and then by combining the pressed oils and refining the mixture under controlled conditions.

Abstract: This invention relates to phytosterols and phytostanols, in particular to fatty acid esters of phytosterols and phytostanols with a specified fatty acid composition. The invention further relates to methods for preparation of the phytosterol and phytostanol esters and their uses.

Abstract: The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages.

Abstract: It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith.

Abstract: The present disclosure relates to a method for the preservation of olive oil that consists of freezing and optionally vacuum-packing the paste obtained from olive grinding. Furthermore, olive paste obtained through the preservation method, a procedure to obtain olive oil, and the olive oil obtained through this method, are disclosed.

Abstract: Methods for production of highly unsaturated fatty acids by marine microorganisms, including the heterotrophic marine dinoflagellate Crypthecodinium, using low levels of chloride ion are disclosed. Specifically, methods of increasing production of highly unsaturated fatty acids by marine microorganisms while growing in low chloride media by manipulating sodium ion and potassium ion levels. The invention also relates to methods of production of highly unsaturated fatty acids by marine organisms at low pH levels, and includes methods for generation of low pH tolerant strains.

Abstract: The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide breaking up of the agglomerates and intimate interactions of the solids with the fat thereby resulting in the production of a pasty mass with coating of the solids with the fat. The method enables to replace conching in a traditional conche or at least reduce conching time or increase the subsequent loading and throughput of the fat based mass in traditional conches.

Abstract: The present disclosure relates to a process for preparing a substantially total lipid fraction from fresh krill, a process for separating phospholipids from the other lipids, and a process for producing krill meal.

Abstract: The present invention relates to a nano emulsion capable of reducing an intestinal stimulus effect, increasing the stability and absorptance of the functional components in food, and solving reluctance when ingesting by reducing a strong flavor capable of being generated by the functional components, by making the functional components of food into a nano emulsion using hydrophilic biopolymer, and a nano particle capable of further increasing the stability by performing solvent precipitation or vacuum freeze drying on the nano emulsion and capable of being easily applied to other food, and a method of production thereof.

Abstract: The invention relates to an extraction method for producing soluble substances from organic plant or animal raw material with high pressure, wherein supercritical gas is used as a solvent and wherein the organic material is filled into one or a plurality of high pressure reservoirs. The high pressure reservoirs are closed and a pressure of more than 800 bar is subsequently applied. In an extraction step, the supercritical gas flows at least once through the filled high pressure reservoir, wherein no additional entraining agent is added to the supercritical gas. Subsequently the charged supercritical gas is fed completely or partially to a separation stage, wherein natural substances or substance mixtures are reacted or separated from each other by lowering the pressure. The pressure in the extraction stage exceeds the maximum solubility pressure of the oil or fat of the raw material in the supercritical gas at least by 10%. The respective oil or fat of the raw material serves as the entraining agent.

Abstract: The present invention relates to a composition containing a quinoa grain extract, said extract being a peptidic and osidic extract or a lipidic extract of quinoa grain, said lipid quinoa extract being itself chosen from a group comprising an oil concentrated into its non saponificable fraction, a non saponificable, or a refined oil. The invention also relates to methods for preparing these different extracts and to dermatological or neutraceutic applications of these extracts.

Abstract: It is intended to provide a procedure for, in the fractionation of vegetable butter, transesterified fat or oil, isomerized hydrogenated fat or oil, etc. without the use of solvents, obtaining high-concentration component G2U (defined below) by concentrating operation through reduction of the amount of liquid component residue in crystal portion. There is provided a method of dry fractionation of fat or oil characterized in that fat or oil (A) containing components G2U and GU2 is fractionated through crystallization/solid-liquid separation into crystal fraction of concentrated G2U (AF) and liquid fraction of concentrated GU2 (AL), subsequently this crystal fraction (AF) is mixed with liquid G2U-containing fat or oil (B) whose GU2 concentration is lower than that of the liquid fraction (AL) and thereafter the mixture is separated into crystal fraction (BF) and liquid fraction (BL).

Abstract: [Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution] Edible fat and oil obtained by transesterification reaction or esterification reaction and satisfying the following requirements (A) to (D): (A) iodine value: 15 to 29; B) amount of trans fatty acids in the constituent fatty acids: 16 to 29% by mass; (C) amount of lauric acid in the constituent fatty acids: 13 to 28% by mass; and (D) total amount of oleic acid, linoleic acid, and linolenic acid in the constituent fatty acids: less than 10% by mass.

Abstract: A method of enhancing a butter product involves removing all of all, or at least most of, the water content from butter leaving mainly clarified butter and milk solids. The milk solids in the clarified butter are browned and then the milk solids and the clarified butter are cooled. The clarified butter and browned milk solids are agitated once cooled to attain at least, generally uniform consistency. The product is then solidified and packaged. In some forms, an additive can be introduced into the product, preferably before the agitation step. Such additive can include a bulking agent (e.g., safflower oil) and/or a flavor enhancement (e.g., lemon zest).

Abstract: A process of reducing the cholesterol content in cholesterol-containing organic oils or fats, particularly animal oils or fats. The process comprises the steps of: adding at least one of demineralized water and distilled water having a set pH-value to the oil cholesterol containing oils or fats, thereby forming a mixture; and separating the mixture into a cholesterol-containing aqueous phase and a cholesterol-reduced oil or fat phase.

Abstract: A method of removing at least one polar component from a fluid stream. The method comprises providing a fluid stream comprising at least one nonpolar component and at least one polar component. The fluid stream is contacted with a supercritical solvent to remove the at least one polar component. The at least one nonpolar component may be a fat or oil and the at least one polar component may be water, dirt, detergents, or mixtures thereof. The supercritical solvent may decrease solubility of the at least one polar component in the fluid stream. The supercritical solvent may function as a solvent or as a gas antisolvent. The supercritical solvent may dissolve the nonpolar components of the fluid stream, such as fats or oils, while the polar components may be substantially insoluble. Alternatively, the supercritical solvent may be used to increase the nonpolarity of the fluid stream.