Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

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 treatment of cooking oils and fats with specific types of sodium magnesium aluminosilicate materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encompasses the utilization of calcium-based aluminosilicate materials to filter such oils and/or fats or the incorporation of calcium silicate with or within previously utilized cooking oil filter materials (such as magnesium silicate) for the same purpose. Such calcium silicate-based materials and treatments therewith aid to remove greater amounts of free fatty acids after such oils and/or fats have been utilized to fry foodstuffs, as well as reduce the amount of additional oil and/or fat potentially necessary to bring the used oils and/or fats up to a level of permitted further utilization within a restaurant environment.

Abstract: The treatment of cooking oils and fats with specific types of calcium silicate-based materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encompasses the utilization of calcium-based aluminosilicate materials to filter such oils and/or fats or the incorporation of calcium silicate with or within previously utilized cooking oil filter materials (such as magnesium silicate) for the same purpose. Such calcium silicate-based materials and treatments therewith aid to remove greater amounts of free fatty acids after such oils and/or fats have been utilized to fry foodstuffs, as well as reduce the amount of additional oil and/or fat potentially necessary to bring the used oils and/or fats up to a level of permitted further utilization within a restaurant environment.

Abstract: A process of making a lubrication additive from an egg having a yolk and egg white includes the step of separating the egg yolk from the egg white. The yolk is heated and a paste is formed from the heated yolk for use as a lubricant or an additive. A lubricating oil may also be formed from the heated yolk for use as a lubricant or an additive.

Abstract: An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.

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: This invention relates to methods for treating oil bearing vegetable material, especially oilseeds. Methods of the invention provide for the isolation of certain components of oil bearing vegetable material, including isoflavones, vegetable oil, and a phosphatide fraction substantially free of flatulence-promoting undigestable oligosaccharides and substantially lacking objectionable taste. Methods of the invention also provide for the production of various protein-containing fractions substantially free of flatulence-promoting undigestable oligosaccharides and substantially lacking objectionable taste.

Abstract: A process for continuously extracting oil from a solid or liquid oil-bearing material comprises (a) removing air from the extraction system, (b) introducing an inert gas into the extraction system at a pressure sufficient to maintain a normally gaseous solvent in liquid state, (c) introducing an oil-bearing material into a silo, (d) passing the oil-bearing material from the to a jet pump mixing device, (e) introducing a liquified normally gaseous solvent into the jet pump mixing device, (f) mixing the oil-bearing material and the solvent in the jet pump mixing device for a time sufficient to permit complete wetting of oil-bearing material by the solvent to form a mixture, (g) heating the mixture to near supercritical conditions; (h) passing the mixture through an extractor having a screw conveyor adapted to rotate at a first rpm range and a centrifugal drum adapted to rotate at a second rpm range, (i) treating the mixture within the extractor in such a manner that supercritical temperature and pressure are at

Abstract: The present invention provides a method of treating fats and oils containing low concentrations of aromatic halogen compounds and other contaminants by contacting the fats or oils with an adsorbing agent. The adsorbing agent contains a porous body and a non-protonic polar solvent held in the interiors of fine pores in the porous body to adsorb the contaminants. In one embodiment, the porous body also carries noble metal fine particles. In another embodiment, the adsorbing body comprises a solid acid for adsorbing the contaminants and there is a step of contacting the adsorbing body with an organic solvent to extract the adsorbed contaminants into the organic solvent.

Abstract: A low temperature rendering process for converting animal trimmings to meat product which can be classified as finely textured meal. The low temperature rendering process includes steps of surface treating the trimmings to kill organisms which may be present on the surface of the trimmings; heating the surface treated animal trimmings in a heat exchanger having a first-in and first-out arrangement to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and the liquids stream containing an increased amount of tallow, separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow, and combining the solids stream and the heavy phase to form a meat product.

Abstract: Method of fortification of a food product with olive fruit ingredients, particularly phenolic compounds by adding solid matter derived from non-debittered olive fruit to the food product.

Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method which allows the application of a coating to the flake to assist in avoiding loss of flake separation and to maintain pourability of the flaked product.

Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.

Abstract: The invention relates to a process for producing seed crystal suspensions based on melted fat. In particular, the invention describes a process for generating stable microdisperse cocoa butter crystal suspensions which have a high ?VI modification share and using the seed suspensions in the seed crystallization of fat-based suspensions containing disperse solid particles such as chocolate, chocolate-like masses, or the like. The invention also describes an apparatus for carrying out the process.

Abstract: A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized olive oil to be used for the preparation is obtained by a mild refining process which spares the olive oil's minor components.

Abstract: A method for processing vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The retentate stream can be further processed for the recovery of lecithin. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1&mgr; and about 2&mgr;.

Abstract: This invention relates to methods for treating oil bearing vegetable material, especially oilseeds. Methods of the invention provide for the isolation of certain components of oil bearing vegetable material, including isoflavones, vegetable oil, and a phosphatide fraction substantially free of flatulence-promoting undigestable oligosaccharides and substantially lacking objectionable taste. Methods of the invention also provide for the production of various protein-containing fractions substantially free of flatulence-promoting undigestable oligosaccharides and substantially lacking objectionable taste.

Abstract: This invention relates to methods for treating edible oils to remove objectionable impurities. More particularly, this invention relates to methods for deodorizing edible oils at reduced pressure in the presence of non-condensible inert gas, wherein a non-steam vacuum source maintains the operating pressure, and wherein the non-condensible gas is recovered and recycled for use in one or more deodorizing steps.

Abstract: An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid fraction having a melting point of around 26° C. in a fat-based coating dramatically reduces or prevents bleed through the coating of coated ice cream products.

Abstract: The purpose of the present invention is to extract oil from the soybean material containing soybean germ as a main component, and to utilize it. The present invention relates to a method for producing a soybean material, comprising crudely crushing selected soybeans into a size of less than ½, and separating and concentrating a soybean germ fraction by means of sieving, sorting with air, separation based on the grain shape and the like, to the soybean germ fraction produced by said method, to oil prepared form the soybean material containing soybean germ as a main component, to oil containing 0.8% by weight or more of sterols' content, and to foods containing said oil.

Abstract: The invention provides flavorful low-fat cheeses that are readily and inexpensively made from high-fat cheeses.

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 invention concerns a method for fractionating cooking oil, in particular frying oil, using a solvent with supercritical pressure. The method is characterized in that it comprises steps which consist in: contacting, in a mixer, the cooking oil with the solvent with supercritical pressure; separating the resulting mixture into two phases in a decanter, namely a light phase and a heavy phase; decompressing the light phase and the heavy phase so as to recuperate the solvent, and the treated oil and the treatment residues respectively.

Abstract: Disclosed is a viscous oil product made by combining an oil or oil-containing product with a crystallizing agent, moderately heating the mixture and allowing the mixture to cool, forming lamellar liquid crystals. A crystal stabilizing agent is also disclosed. A uniquely healthy and palatable manner of providing essential fatty acids for consumption is disclosed.

Abstract: Food composition containing 20-100 wt. % of an aqueous phase characterized by an enhanced content of tyrosol and hydroxytyrosol in aqueous phase being at least 15 ppm. The aqueous phase preferably results from exposing olive oil that contains polyphenols under hydrolytic conditions to an aqueous phase, so that lipophilic phenolic compounds will hydrolise and will migrate as hydrophilic polyphenols to the aqueous phase. The invention is suited for enhancing the nutritional value particularly of spreads, processed tomato products and dressings.

Abstract: The present invention relates to a method for purifying marine mammal oil enriched in omega 3 fatty acids and to compositions comprising such oils. The invention also relates to a method of preparing such oils from the seal and other marine mammals. More particularly, the present invention relates to a process for the transformation of subcutaneous and muscular tissues from the seal and other marine mammals. Even more particularly, the present invention relates to a process for obtaining lipid and protein extracts from the carcasses of seal and other marine mammals and to these extracts. In addition, the invention relates to fractions obtained by the methods of the present invention and to food supplements comprising same.

Abstract: The present invention relates to a simple, and economical process for the preparation of rice bran oil low in phosphorous content (<10 ppm) by treatment of crude rice bran oil to substantially remove the phosphoglycolipids responsible for the residual phosphorus in degummed rice bran oil, said process comprising: a) treating the crude rice bran oil at ambient temperature with 5% of boiling water and separating the sludge formed to obtain a clarified oil, b) treating the clarified oil thus obtained with 0.5% to 10% of a reagent selected from the group consisting of mono-, di- or triethanolamine to obtain said low phosphorous content oil.

Abstract: A processing method used for separating bone and oil from marine byproducts in the preparation of an endproduct. The byproducts are ground and then warmed to a relatively low temperature of approximately 70 deg.C. or less. The warmed material is passed to a refiner to separate the bone from the meat portions. The meat portion is transferred to a digestion tank where the endogenous enzymes perform a first stage digestion. Exogenous enzymes may be added and further digestion may take place for increased liquefaction of the meat portion. The exogenous enzymes can survive temperatures higher than the 60-65 deg.C. range so the liquified material can be heated during the further digestion to increase hydrolysis and pasteurize the product. Oil may be removed from the product by centrifuge following completion of either digesting step. Evaporation of the product may be used to increase the percentage of solid material. Alternatively, the oil may be removed after digestion without mechanically deboning the byproducts.

Abstract: A method is provided for reducing the quantity of triglycerides containing trans double bonds in vegetable oils.

Abstract: A process for making technical di/triglyceride mixtures involving: (a) providing a vegetable oil; and (b) partially transesterifying the vegetable oil by reacting it with a component selected from the group consisting of a mixture of glycerol and a fatty acid corresponding to formula I: R1COOH  (I) wherein R1CO is an acyl group having from 6 to 10 carbon atoms, a mixture of glycerol and a methyl ester of the fatty acid of formula I, and a triglyceride based on the fatty acid of formula I.

Abstract: Use of sonocrystallisation particularly for triglyceride fat fractionation and for the manufacture of W/O-emulsion spreads. The sonocrystallisation is used in the absence of transient cavitation so that adverse sonochemistry is avoided.

Abstract: The invention relates to methods and compositions for removing contaminants from edible cooking oils. Reduction in the accumulation of contaminants such as polar materials, free fatty acids, metals, color bodies, and soaps is achieved by treating the oil with a composition containing effective amounts of silica, acidic alumina, clay and citric acid. Removal of contaminants from oil according to the methods and compositions of the invention improves the quality of the oil and reduces costs as well as various health and safety concerns associated with the production of fried foods.

Abstract: The present invention provides a method for extracting a lipid mixture having a high percentage of phospholipids comprising polyunsaturated fatty acids. The method comprises the steps of (a) heating the viscera of fish with hot water or steam; and (b) extracting from the heated viscera of fish, using a solvent, the lipid mixture containing phospholipids comprising polyunsaturated fatty acids. The lipid mixture obtained by the present method contains phosphatidylserine comprising docosahexaenoic acid and phosphatidylethanolamine comprising docosahexaenoic acid in high concentration.

Abstract: A process for fractionating an oil composition containing at least 50% by weight of partial diglycerides into a solid portion and a liquid portion, which includes dissolving an emulsifier in the oil composition, cooling the solution to deposit crystals and then conducting solid-liquid separation. The process permits easily fractionating the oil composition into a solid oil composition and a liquid oil composition.

Abstract: The present invention relates to stabilizing marine oil by treatment with silica in the presence or absence of carbon and vacuum steam deodorization at a temperature between about 140° C. and about 210° C. in the presence of 0.1-0.4% deodorized rosemary or sage extract If desired 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol can be added. A method of using such oil in food applications is provided. A method of identifying the sensory quality of unknown marine oils is also provided.

Abstract: The present invention relates to stabilizing marine oil by treatment with silica in the presence or absence of carbon and vacuum steam deodorization at a temperature between about 140° C. and about 210° C. in the presence of 0.1-0.4% deodorized rosemary or sage extract. If desired 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol can be added. A method of using such oil in food applications is provided. A method of identifying the sensory quality of unknown marine oils is also provided.

Abstract: Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The triacylglycerol component can be formed by combining a lauric triacylglycerol with a saturated 16/18 triacylglycerol. The triacylglycerol component can be characterized by its fatty acid composition, which typically includes at least about 30 wt. % lauric acid and at least about 10 wt. % total of palmitic acid and stearic acid. Methods for making the food compositions and food products incorporating the food compositions are also provided.

Abstract: The invention relates to adjuvants that contain a lecithin, an oil and an amphiphilic surfactant and that are capable of forming a stable oil-in-water emulsion vaccine so as to minimize local reactions to the vaccine in the injected animal.

Abstract: A method of processing the solid fat phase of a food product which contains a dispersion of solid fat in an oil phase includes bringing the solid fat phase with a minimal amount of the oil phase in a liquid state to a cooling device and then cooling the product to effect fat crystallisation as quickly as possible.

Abstract: A process for extracting a fat from a feedstock (e.g., chocolate liquor), includes mixing the feedstock with a liquefied gas solvent (e.g., butane), filtering, washing the retentate with additional solvent, refiltering, drying, granulating, aerating the granulate, and separating the fat from the solvent in the original filtrate. The mixing, filtering, washing, refiltering, drying, and granulating are conducted under an atmosphere consisting essentially of the solvent vapor. An improved solvent extraction process includes repeatedly loading and unloading an extractor with solvent and feedstock to extract fat from the feedstock, wherein throughout loading, extracting, unloading and repeating: (a) a pressure in the extractor is continuously maintained above atmospheric pressure; (b) the extractor is continuously maintained under an oxygen-free atmosphere; and/or (c) the extractor is continuously maintained under an atmosphere consisting essentially of a vapor of the solvent.

Abstract: The invention provides flavorful low-fat cheeses that are readily and inexpensively made from high-fat cheeses.

Abstract: The invention concerns a method for extracting and fractionating fats contained in a raw material, characterised in that it comprises at least a step which consists in using an extraction solvent consisting of at least a hydrofluoroether of general formula (I): CnF2+1OmH2m+1, wherein: n ranges between 3 and 6 and m ranges between 1 and 5 and at least a separation step enabling to obtain a raw extract of fats rich in unsaponifiable substances and optionally, in free fatty acids and a insoluble extraction fraction.

Abstract: A process and system for extracting a solute from a solid material, such as oil from oil-bearing foodstuffs, utilize a substantially tubular membrane filter to separate a mass of the extracting medium and the foodstuffs into a miscella and foodstuffs of reduced oil content. In a batch or continuous process, after each extracting stage, the mass from the extraction vessel is conveyed to a membrane filter, which has pores along its cylindrical walls suitably sized to allow a miscella to pass as the permeate, while causing the foodstuffs of reduced oil content to be conveyed axially along the tubes and out of its ends as the retentate. In a continuous process, extractor cells, or stages, consisting of an extraction vessel, pump, and membrane filter, are used in sequential stages, preferably using a miscella from the subsequent stage as the extracting medium. In a batch process, miscella storage tanks may be used to store miscella from the final stage for use in the next batch.

Abstract: A process and system for extracting a solute from a solid material, such as oil from oil-bearing foodstuffs, utilize a substantially tubular membrane filter to separate a mass of the extracting medium and the foodstuffs into a miscella and foodstuffs of reduced oil content. In a batch or continuous process, after each extracting stage, the mass from the extraction vessel is conveyed to a membrane filter, which has pores along its cylindrical walls suitably sized to allow a miscella to pass as the permeate, while causing the foodstuffs of reduced oil content to be conveyed axially along the tubes and out of its ends as the retentate. In a continuous process, extractor cells, or stages, consisting of an extraction vessel, pump, and membrane filter, are used in sequential stages, preferably using a miscella from the subsequent stage as the extracting medium. In a batch process, miscella storage tanks may be used to store miscella from the final stage for use in the next batch.

Abstract: The invention refers to a process for fractionating a vegetable oil giving one or more solid fractions suitable for confectionary applications as well as a liquid fraction rich in unsaponifiable biologically active components. The liquid fractions of shea butter and rapeseed oil having a high content of phytosterols and tocoferols, respectively, are useful for cosmetical and pharmaceutical preparations.

Abstract: The invention relates to oil composition comprising 0.1 to 59.8% by weight of a triglyceride, 40 to 99.7% by weight of a diglyceride, 0.1 to 10% by weight of a monoglyceride and at most 5% by weight of a free fatty acid, wherein contents of &ohgr;3 type unsaturated acyl groups having at least 20 carbon atoms and monoenoic acyl groups in acyl groups constituting the diglyceride are 15 to 89.5% by weight and 10 to 84.5% by weight, respectively; and oral medicinal compositions and foods comprising such an oil composition.

Abstract: A method of forming a food product having therein a hydrogenated fat includes contacting a spray of the product in liquid form with a cryogen so as to cool the liquid product and effect a rapid conversion of the liquid product to a solid.

Abstract: In order to remove a component from solid particle material by extraction, use is made of a column with one or more tubes which extend between the ends of the column, at least one filter being fitted in the wall of each tube. The particle material is fed in at a first end of the column and, forced by hydraulic pressure, moves along the abovementioned tubes to scraping means fitted at the second end of the column. Extraction liquid is fed into the column at the abovementioned second end and flows in countercurrent to the particle material in the direction of the abovementioned first end of the column. Extraction liquid with component from the particle material dissolved in said extraction liquid passes by way of the above mentioned filters into the abovementioned tubes and flows in countercurrent to the particle material to an outlet at the abovementioned first end. The particle material is scraped off at the abovementioned second end by the scraping means.

Abstract: Lipid compositions enriched in unsaturated fatty acid-containing triacylglycerols are made from menhaden oil (MO) and partially hydrogenated menhaden oil (PHMO) to provide a lipid composition containing enriched monounsaturated fatty acid esters (MUFAs) and polyunsaturated fatty acid esters (PUFAs).