The present invention relates to a method for the purification of lecithin, comprising the steps of (a) mixing lecithin with active carbon to form a dispersion; then (b) mixing an organic solvent into the dispersion; then (c) separating the active carbon and contaminants from the lecithin preferably through gravitational forces. The invention further relates to a lecithin substantially free of contaminants, and a food or feed product comprising said lecithin.

The present invention relates to a method for the purification of lecithin, comprising the steps of (a) mixing lecithin with active carbon to form a dispersion; then (b) mixing an organic solvent into the dispersion; then (c) separating the active carbon and contaminants from the lecithin preferably through gravitational forces. The invention further relates to a lecithin substantially free of contaminants, and a food or feed product comprising said lecithin.

Processes of fractionating phospholipids are disclosed. In one embodiment, the process includes placing a phospholipid containing material in contact with an adsorbent, such that the adsorbent associates with at least one phospholipid of the phospholipid containing material. The process may further include eluting the at least one phospholipid from the adsorbent.

Processes of fractionating phospholipids are disclosed. In one embodiment, the process includes placing a phospholipid containing material in contact with an adsorbent, such that the adsorbent associates with at least one phospholipid of the phospholipid containing material. The process may further include eluting the at least one phospholipid from the adsorbent.

Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component.

Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component.

A method for creating a cold formed bar such as a fruit and vegetable bar. The invention is an improved process for manipulating the total sugars without having the cold formed bar lose its characteristic texture or appearance. In one aspect, the invention adds a solid binder to a conventional mixing operation after the liquid binder and the dry ingredients are added. In one aspect, the invention uses a combination binder that allows reduction of liquid binder and reduces added sugar level on finished product. The combination binder does not impact whole piece appearance in the cold form bar while providing enough binding capacity to hold the bar together throughout processing and shelf life.

A method for creating a cold formed bar such as a fruit and vegetable bar. The invention is an improved process for manipulating the total sugars without having the cold formed bar lose its characteristic texture or appearance. In one aspect, the invention adds a solid binder to a conventional mixing operation after the liquid binder and the dry ingredients are added. In one aspect, the invention uses a combination binder that allows reduction of liquid binder and reduces added sugar level on finished product. The combination binder does not impact whole piece appearance in the cold form bar while providing enough binding capacity to hold the bar together throughout processing and shelf life.

Provided are compositions comprising one or more polyunsaturated fatty acids or derivatives thereof, a source of phospholipid, and optionally one or more additional emulsifiers, as well as methods of using the same to treat various diseases. In some embodiments, provided is a lymph-releasing composition of eicosapentaenoic acid ethyl ester (LR-EtEPA) and methods of using the same to increase EPA uptake in tissues and to treat various diseases including cardiopulmonary diseases, renal diseases, neurological diseases, and cancer.

Use of an ?-lactalbumin enriched whey protein extract as a source of sphingomyelin in a synthetic nutritional composition for an infant or child wherein, the ?-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying a whey protein product to pH 4 or below b. forming a low calcium whey protein product by concentrating the proteins in the acidified whey protein until the calcium to protein ratio is less than about 0.001 and, c. Precipitating ?-lactalbumin from the low-calcium whey protein product, wherein said precipitating step includes the sub-steps of: I. diluting the low-calcium whey protein product, II. adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and III. Separating the precipitate proteins from the soluble proteins.