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Document Title |
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7566468 |
Oil filtration process
A process of continuous, on-line active filtration of cooking oil during food processing in a vat to remove free-fatty-acids and other undesirable impurities includes moving oil from the vat to a...
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7517544 |
Production method for fried foods
Disclosed herein is a method for producing fry, which comprises cooking with an oil composition containing at least 15% by weight of diglycerides as a frying oil, wherein the content of nitrogen in...
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7494679 |
Method and apparatus for processing vegetable oil miscella, method for conditioning a polymeric microfiltration membrane, membrane, and lecithin product
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...
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7344747 |
Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter
A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which...
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7060316 |
Oil or fat composition
An oil or fat composition containing 15 wt % or more of diglyceride (component (A)) and 70 ppm or more, on the basis of the diglyceride, of an organic carboxylic acid (Component (B)).
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6991836 |
Food casing release coating comprising polyglyceryl esters
A food casing having an internal surface coating of a dried aqueous emulsion including at least one polyglyceryl ester. The polyglyceryl ester in the coating covers the internal surface of the food...
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6841182 |
Olive oil containing food composition
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...
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6706299 |
Process for the preparation of rice bran oil low in phosphorous content
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...
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6638551 |
Methods and compositions for purifying edible oil
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,...
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6630189 |
Solid-liquid fractionation process of oil composition
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...
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6623774 |
Preparation and stabilization of food-grade marine oils
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...
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6368648 |
Adsorbent filtration system for treating used cooking oil or fat in frying operations
A process for treating used cooking oil or fat by passing the used cooking oil or fat from a used cooking oil or fat source to a holding vessel, and contacting the used cooking oil or fat with a...
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6365214 |
Cooking oil sponge
An apparatus for absorbing, containing, immobilizing, transporting and disposing of quantities of used cooking oil and/or other oils and hydrocarbons, comprising decomposed organic matter and/or...
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6346286 |
Sorptive purification for edible oils
Pre-treatment sorbents suitable for sorptive pre-treatment of edible oils prior to bleaching are produced by mixing a clay mineral composition with a dry granular organic acid.
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6344225 |
Generation and stabilization of preferred beef tallow flavors in frying oils
A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction...
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6316040 |
Grilled flavor composition and process to produce
This invention is directed to the production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at...
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6274186 |
Method for cleaning items in particular filters, used during foodstuff production
The invention relates to a method for cleaning apparatus used during the production of foodstuffs, in particular the filtration thereof, wherein this apparatus is contacted after use with a...
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6251460 |
Refining of vegetable oil
The present invention relates to a process for refining high acidity vegetable oil that includes a) stripping an optionally bleached vegetable oil with steam at a temperature of 120 to 250° C....
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6235331 |
Modified fish oil type material containing highly unsaturated fatty acid and/or esters thereof, and a composition containing said material
An improved modified fish oil type material which does not generate special fish oil offensive odor after long term preservation and does not generate offensive odor by heating, that is, superior...
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6207209 |
Method for removing phospholipids from vegetable oil miscella, method for conditioning a polymeric microfiltration membrane, and membrane
A method for removing phospholipids from vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and...
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6197357 |
Refined vegetable oils and extracts thereof
A method of producing unsaponifiable rich refined vegetable oils by refining crude vegetable oils with a weak acid salt, e.g., a carbonate salt, to produce a refined vegetable oil and a soapstock...
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6190715 |
Process for producing edible quality refined fish oil from menhaden, and other similar fish containing omega-3 long chain fatty acids
A method for producing edible quality refined fish oil comprising the steps of extracting press liquor from a cooked fish, wherein the press liquor consists primarily of fish oil and water inherent...
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6180146 |
Process for reducing the oxidation of food products by electrochemical extraction of oxygen
A process is provided for treating food products in order to reduce or eliminate the detrimental effects of the presence of oxygen in the atmosphere which is in contact with the products and, more...
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6162480 |
Fortification of a vegetable fat with antioxidants
For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at...
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6146675 |
Foodstuff preservation
A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.
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5962056 |
Process for purifying olive oil
A process for purifying olive oil which includes neutralizing the oil with an amount of a saturated aqueous solution of crystalline disodium carbonate equivalent to two to ten times the weight of...
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5952029 |
Process to produce grilled flavor composition
The production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480° C. in an oxygen...
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5948458 |
Method for preventing spoilage, rancidity, and off-color by using a tricalcium phosphate ultraviolet light inhibitor
Food-compositions that are high in unsaturated fats and lipids which renders them prone to a short shelf life due to the development of rancid taste and off-color from the exposure to ultraviolet...
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5935630 |
Juice and Juice aroma concentrate production
A method of concentrating juice or juice water phase comprising subjecting juice or juice water phase to reverse osmosis, characterized in that the reverse osmosis is carried out at a temperature...
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5855944 |
Stabilization of marine oils
A process for stabilizing fully or partially refined marine oil is disclosed. Here marine oil is treated with silica having a surface area greater than 500 m 2 per gram. Then the silica treated...
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5811313 |
Identification test for highly refined sesame oil
A method for confirming the presence of highly refined sesame oil in pharmaceuticals. By extracting, concentrating and detecting sesamin and epi-sesamin, through the method disclosed in the present...
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5753283 |
Method for stabilizing rice bran and rice bran products
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific...
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5693358 |
Animal feed manufacturing method based on fish oil
Disclosed is an animal feed manufacturing method in which powdered fish oil of a main raw material is obtained by processing fishes containing a large amount of docosa hexaenoic acid (DHA) and...
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5686490 |
Method for breeding infant livestock and feed composition
A method for breeding an infant livestock is disclosed, which comprises orally administering a liquid feed composition comprising, as the main component, fats and oils having a fatty acid...
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5624698 |
Stable beverage fountain syrups containing oil phase and method of stabilizing fountain syrup oil phase
The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02% to about...
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5597600 |
Treatment of cooking oils and fats with magnesium silicate and alkali materials
A process for treating cooking oil or fat which comprises contacting cooking oil or fat with magnesium silicate and at least one alkali material, such as, for example, calcium hydroxide. The...
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5560950 |
Free fatty acid removal from used frying fat
A method for reducing the free fatty acid content of frying facts and oils that comprises heating the flying fat or oil to a temperature of less than about 120° C. and stirring into the heated fat...
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5417995 |
Spread and a method for production of said spread
The present invention provides a method for production of a spread, comprising the steps of: (a) two aqueous phases with different particle sizes in a fatty phase, of which at least one aqueous...
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5376390 |
Stabilizing rice bran and rice bran products
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific...
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5320857 |
Synthetic polyalpha olefin cooking and frying oil
A synthetic oil for the cooking and frying of foods which includes a hydrogenated oligomer of an alpha olefin having to 20 carbon atoms. The synthetic oil of the present invention is not readily...
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5258179 |
Protection of a food, cosmetic or pharmaceutical product against oxidation
Foods, cosmetics and pharmaceuticals containing a lipid susceptible to oxidation are protected from oxidation by incorporating an effective amount of a coenzyme Q in a lipid phase of the food,...
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5246727 |
Stabilized edible oil compositions for pastry dough products and process of making
A viscosity-stable shortening composition in a dry particulate form containing an admixture of a shortening component including a solid low melting point edible fat or oil suitable for use in a...
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5230916 |
Ascorbic acid complex having antioxidant function and improved solubility in lipid materials
A natural antioxidant for stabilizing polyunsaturated oils is disclosed. This oil-soluble antioxidant is prepared by dissolving ascorbic acid in a polar solvent, dissolving phospholipid in a...
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5171596 |
Method for fresh preservation of foodstuffs
A composition for the freshness-preservation of foodstuffs is disclosed which comprises, as an active base a triglyceride of saturated fatty acids (I) corresponding to the following general...
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5147670 |
Edible fat-based films
The present invention pertains to edible diffusion-retarding fat-based films for food products based upon a blend of one or more polyol fatty acid polyesters. The films are particularly suitable...
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5139803 |
Method and liposome composition for the stabilization of oxidizable substances
A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to produce a...
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5124167 |
Anti-oxidant compositions containing fat
Antioxidant compositions and methods are disclosed that are prepared by the extraction of natural antioxidants from plant substrates.
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5104670 |
Method of making a seasoning delivery system
A seasoning delivery system for commercial salad processing utilizes an oil-in-water emulsion containing a consolidated seasoning component. The process of manufacture involves formation of a...
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5089139 |
Method for refining virgin olive oil by membrane filtration
The invention relates to a method for refining virgin olive oil, in which the virgin olive oil is filtrated, characterized in that the virgin olive oil is micro-filtrated.
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5084289 |
Method for the inhibition of oxidation of edible oils utilizing a fat soluble anti-oxidant and a water soluble anti-oxdant in a reverse micelle system
A method for inhibiting the oxidation of edible oils and fats by forming a reverse micelle by admixing a mixture of an aqueous solution containing a water-soluble antioxidant with a surfactant and...
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