Abstract: Cooking oils which have a reduced tendency to produce offensive odors when heated to frying temperatures are claimed. The oils are refined, bleached and deodorized unsaturated vegetable oils, e.g. soybean and canola and from 0.1% to 5% refined and bleached, but not deodorized sunflower seed oil. The sunflower seed oil contains terpenes which mask the fishy, painty or acrid odor and improves the oil flavor on aging.

Abstract: A fat and oil composition which is suitably used in chocolates and comprises from 10 to 90% by weight of the following fat and oil (A) and from 90 to 10% by weight of the following fat and oil (B):fat and oil (A): a fat and oil substantially comprising 2-unsaturated-1-3-glyceride(s) as the main component and having an iodine value of from 25 to 50; andfat and oil (B): a fat and oil containing from 30 to 85% by weight of triglycerides, wherein the total carbon atom number of the constituting fatty acids is from 24 to 46 and the ratio of the C.sub.32 content to the C.sub.42 content ranges from 0.01 to 0.7 (wherein C.sub.32, C.sub.40 and C.sub.42 respectively refer to triglycerides of the total carbon atom numbers of the constituting fatty acids of 32, 40 and 42).

Abstract: A powdery or granular fat or oil composition in the form of a powder or granules having a water content of 15% by weight or less, a maximum particle diameter of not greater than 10 mm, an average particle diameter of not greater than 5 mm and an angle of repose of not greater than 70%. The composition is produced simply by mixing only a fat or oil, a base material capable of occlusion or absorption of the fat or oil and a liquid polyol at a temperature at which the fat or oil is molten.

Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.

Abstract: A powdery or granular fat or oil composition in the form of a powder or granules having a water content of 15% by weight or less, a maximum particle diameter of not greater than 10 mm, an average particle diameter of not greater than 5 mm and an angle of repose of not greater than 70%. The composition is produced simply by mixing only a fat or oil, a base material capable of occlusion or absorption of the fat or oil and a liquid polyol at a temperature at which the fat or oil is molten.

Abstract: A fat bloom inhibitor from an aromatic, alkyl or alkenyl dialcohol and having a chain length of 4 to 22 carbon atoms substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dialcohol. The preferred diols are the lower alkyl or alkenyl diols such as 1,6-hexanediol. Further, suitable dialcohols may include a hydroxyl or amino group or an ether, ester or amine linkage.

Abstract: Low-calorie organopolysiloxane food products and methods for their preparation are disclosed. Low-calorie food products are prepared by replacing a portion of the oil with an organopolysiloxane compound having the following structure: ##STR1## wherein R is selected from C.sub.1 -C.sub.6 lower alkyl, phenyl, and combinations thereof. The low-calorie food products made include fried vegetables, such as potato chips, and food dressings, such as salad dressings and mayonnaise.

Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as whole, real butter. The shortening compositions have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base component such as an edible oil, the butter component and, when desired, a flake component. These shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.

Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be pourable, and they contain up to about 20 weight percent or more of a butter component such as whole, real butter, together with relatively low levels of water and supersaturated levels of salt or the like. The shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.

Abstract: The process of treating baked shredded wheat with a solvent spray using a potable solvent, preferably ethanol. The solvent is subsequently evaporated from the treated shredded wheat. The treatment retards the oxidation of the oil in the shredded wheat, which consequentially, substantially slows down rancification of such oil. In this manner, the shelf-stability of the shredded wheat product is significantly extended.

Abstract: A fat bloom inhibitor from an aromatic, alkyl or alkenyl dicarboxylic acid substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dicarboxylic acids. The preferred dicarboxylic acids are the lower alkyl or alkenyl dicarboxylic acid such as adipic, sebacic acids, decane and dodecane dicarboxylic acids. Further, suitable dicarboxylic acids may include a hydroxyl or amino group or an ether, ester or amine linkage.

Abstract: A chocolate additive for preventing fat blooming and useful for omitting or simplifying the tempering operations comprising powder particles composed of as the main component a 2-unsaturated-1,3-disaturated glyceride constituent fatty acids of which are unsaturated fatty acids having at least 18 carbon atoms and saturated fatty acids having 20 to 24 carbon atoms and a chocolate containing the additive.

Abstract: Fats and oils can be prevented from migration by using, when cakes are baked, a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid having 20 to 24 carbon atoms.

Abstract: The invention relates to fat products to be subjected to prolonged heat treatment at temperatures above 120.degree. C., such as shallow-frying, deep-frying, baking, preparing fondue, roasting, etc. The fat products according to the invention comprise an effective amount of a combination of (a) silicones and (b) a component selected from the group consisting of linalool, linalyl acetate and mixtures thereof. Curcuma components may be added to further enhance heat resistance. The present fat products, as compared with known fat products, develop hardly any unpleasant odors when heated for a longer period of time and/or exhibit only a very small decrease in smoke point after such treatment. The fat products according to the present invention therefore have an increased lifetime.

Abstract: A mixed acid triglyceride inhibits a hard butter from fat-blooming, having as the main acid moiety 15 to 70 wt. % of saturated fatty acids having 20 to 24 carbon atoms and 20 to 60 wt. % of unsaturated fatty acids having 16 to 22 carbon atoms.

Abstract: A composition comprises about 95-99% selectivey hydrogenated fat containing at least about 98% C.sub.16 -C.sub.18 triglycerides and between about 8% and 30% C.sub.16 fat-forming acid content, a Mettler Dropping Point of between about 104.degree. and 109.degree. F., and a Solids Fat Index profile of 62-68 at 50.degree. F., 49-60 at 70.degree. F., 42-56 at 80.degree. F., 22-34 at 92.degree. F., and 7-18 at 100.degree. F.; and about 1-5% of at least two lipoidal emulsifiers therefor. Such composition preferaby is edible and is more organoleptically acceptable than its conventional counterpart having a lower Mettler Dropping Point.

Abstract: Deep fried foods such as potato chips, french fries, pork rinds, corn chips, and the like are cooked in oils containing a metal proteinate or a mixture of metal proteinates. The life of the oil is extended and rancidity is inhibited.

Abstract: Crude coffee oil is purified by removing substantially all of the diterpene esters by such means as acid treatment, chromatographic separation, steam vacuum distillation or high vacuum distillation. The purified coffee oil is then contacted with aqueous coffee extract in order to extract naturally-occurring antioxidants which will improve the stability of the purified coffee oil. The crude coffee oil may be obtained by pressing roasted coffee and/or water-extracted roasted coffee.

Abstract: A quasi-vitreous structure is obtained for a fatty substance by the addition of dry vegetable gum which is soluble in water but insoluble in the fatty substance. The fatty substance consists of fatty constituents which are crystallizable at ambient temperature and oils, and the dry vegetable gum is dispersed therein by prolonged kneading to modify the structure of the fatty substance so that it is of quasi-vitreous structure. The substance is particularly useful as a food product.

Abstract: The oxidation of fat or oil in stored food and the resulting rancid taste of the stored food are inhibited by the presence of small amounts of young leaves and shoots of Coriandrum sativum L., or of the juice or extract obtained from such plant parts.

Abstract: Synergistic antioxidant compositions useful as additives for edible fats and oils comprising ascorbic acid and rac. 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid are described.

Abstract: Keratinaceous materials, such as poultry feathers, fur, hair, and hoofs, are solubilized by treatment with N,N-dimethylformamide or an aqueous solution thereof to yield a nutrient protein composition which is suitable for use as a food or food supplement for animals and humans and as a food material in food products.

Abstract: The storage properties of edible oils are improved by first contacting the oil, in solution in a non-polar solvent, with a metal or metalloid oxide adsorbent in a column, and subsequently treating the oil with a bleaching earth after the solvent has been removed.