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| Number | Title | Issue Date |
| 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 treatment tank; adding an amount of adsorbent to the oil in the treatm... | 07/28/2009 |
| 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 permeate stream having a decreased weight percent of phospholipids compared ... | 02/24/2009 |
| 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 triglycerides containing omega-3 fatty acids (and other fatty acids) are stab... | 03/18/2008 |
| 7320809 | Cooking oil antioxidant composition, method of preparation and use Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of... | 01/22/2008 |
| 7273103 | Cement compositions comprising environmentally compatible defoaming agents and methods of use Provided herein are defoaming agents that comprise lecithin and a solvent. Optionally, they may comprise hydrophobic particles. One embodiment provides a method comprising: providing a well fluid that comprises foam; providing a defoaming agent that comprises lecith... | 09/25/2007 |
| 7256049 | Devices and methods for separating phospholipids from biological samples Device and methods for the removal of phospholipids from biological samples are disclosed and described. Removal of phospholipids may be desirable for the analysis of the phospholipids themselves, or to prevent the phospholipids from conflicting with and effectively... | 08/14/2007 |
| 7231974 | Self-leaving in-situ device and method for passively removing oil from water wells A simple and inexpensive device with no moving arts for removing from a well non-aqueous liquids, such as gasoline or crude oil, that accumulate on top of the water table in the well comprises a buoyant elongated member, such as a plastic tube sealed at both ends, a... | 06/19/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7118688 | Antioxidant compositions and methods of use thereof An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, pol... | 10/10/2006 |
| 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)). ... | 06/13/2006 |
| 6998050 | Method of treating fats and oils 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... | 02/14/2006 |
| 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 casing in an amount of from about 200 to about 1200 mg per square me... | 01/31/2006 |
| 6942890 | Fortification of food products with olive fruit ingredients 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. ... | 09/13/2005 |
| 6844021 | Oil or fat composition The oil or fat composition of the invention contains a monoacylglycerol and/or a diacylglycerol in a total amount of 5-100 wt. % and which exhibits an index of stability against oxidation (induction time as measured through a Rancimat test conducted at 100° C.) of ... | 01/18/2005 |
| 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 olive oil to be used for the preparation is obtained by a mild refining... | 01/11/2005 |
| 6833149 | 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 permeate stream having a decreased weight percent of phospholipids compared ... | 12/21/2004 |
| 6825368 | Method for producing a fatty acid The present invention provides a method for producing a saturated fatty acid and an unsaturated fatty acid, which comprises adding and mixing a polyglycerol ester of a fatty acid to a raw fatty acids mixture, cooling the resultant mixture to deposit crystals, and fr... | 11/30/2004 |
| 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 ( | 03/16/2004 |
| 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, metals, color bodies, and soaps is achieved by treating the oil ... | 10/28/2003 |
| 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 oil composition, cooling the solution to deposit crystals an... | 10/07/2003 |
| 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 about 210° C. in the presence of 0.1-0.4% deodorized rosemary... | 09/23/2003 |
| 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 predetermined amount of purifying material upon accumulation... | 04/09/2002 |
| 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 inorganic matter.... | 04/02/2002 |
| 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.... | 02/12/2002 |
| 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 containing an effective amount of beef tallow stearin fraction a... | 02/05/2002 |
| 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 least 480° C. in an oxygen starved atmosphere in a fast pyr... | 11/13/2001 |
| 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 cleaning system based on the combination of a cyclic nitroxyl com... | 08/14/2001 |
| 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. and a pressure of 0.7 to 5 mbar for 1 to 60 minutes; b) treat... | 06/26/2001 |
| 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 at preservation stability and heat stability, a fish oil ty... | 05/22/2001 |
| 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 recovering a permeate stream having a decreased weight percen... | 03/27/2001 |
| 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 is described. The refined oil can be further refined with a... | 03/06/2001 |
| 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 in the cooked fish. The fish oil is from the group of fis... | 02/20/2001 |
| 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 particularly, the external surface of the products. A non-... | 01/30/2001 |
| 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 least 10 ppm. The migrating polyphenols typically are fat... | 12/19/2000 |
| 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.... | 11/14/2000 |
| 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 oleic acid in the oil calculated after assay; allowing the ... | 10/05/1999 |
| 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 starved atmosphere in a fast pyrolysis reactor within 1.0 seco... | 09/14/1999 |
| 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 light are protected therefrom through the addition of an ef... | 09/07/1999 |
| 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 of from 12 to 18° C. and at a pressure of from 15 to 50 ba... | 08/10/1999 |
| 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 m2 per gram. Then the silica treated oil is soft vacuum steam deodorized at a temperatur... | 01/05/1999 |
