A method for processing natural oil is provided. The method includes providing a natural oil to be processed, adding an inorganic particulate material to said natural oil, and processing the resulting mixture to obtain oil products with an improved yield and/or quality.

A method for processing natural oil is provided. The method includes providing a natural oil to be processed, adding an inorganic particulate material to said natural oil, and processing the resulting mixture to obtain oil products with an improved yield and/or quality.

The disclosure relates to microbial lipid compositions produced by oleaginous microorganisms as alternatives to plant-derived palm oil. The microbial lipid compositions may have one or more characteristics of plant-derived palm oil. These compositions may be fractionable or otherwise capable of separation into different states. Further provided are products produced by or comprising the microbial lipids.

The disclosure relates to microbial lipid compositions produced by oleaginous microorganisms as alternatives to plant-derived palm oil. The microbial lipid compositions may have one or more characteristics of plant-derived palm oil. These compositions may be fractionable or otherwise capable of separation into different states. Further provided are products produced by or comprising the microbial lipids.

The present invention addresses the problem of providing a versatile, flavorful long-chain polyunsaturated fatty-acid-containing fat having exceptional oxidation stability, and a food that utilizes the fat. The problem can be solved by a long-chain polyunsaturated fatty-acid-containing fat having a specific linoleic acid content and a specific tocopherol-tocotrienol content, the fat containing a fatty acid having five or more double bonds.

The present invention addresses the problem of providing a versatile, flavorful long-chain polyunsaturated fatty-acid-containing fat having exceptional oxidation stability, and a food that utilizes the fat. The problem can be solved by a long-chain polyunsaturated fatty-acid-containing fat having a specific linoleic acid content and a specific tocopherol-tocotrienol content, the fat containing a fatty acid having five or more double bonds.

An optimized nutrient fatty acid composition capable of using as food, skin care, hair care and media for delivery of drugs and nutrients through mucous membrane, skin and parenterally for humans, pets and farm animals, with a ratio of omega 6 fatty acid to omega 3 fatty acids ranging from 1:1 to 1:1.25 stabilized with vitamin E 0.8-4 mg/ml. More specifically a stable fatty acid composition with 50-70% of the total fatty acids as essential and, or semi essential fatty acid of which 25-35% omega 3 fatty acids, 25-35% as omega 6 fatty acids and 20-30% as monounsaturated fatty acids is capable of optimization of bodily functions, maintenance of health, prevention of diseases, promotion of healing, delay aging, and treatment of diseases caused by imbalance in omega 3 and 6 fatty acid ratio in diet and nutritional support for pregnant and lactating women, growing children, senior citizens, sports persons, obese and over weight on calorie restricted diet.

A Krill oil preparation including a reduced amount of trimethylamine of 5 mgN/100 g or less, or more than 700 ppm by weight of endogenous calcium and/or less than 1200 ppm by weight of sodium. A process of making such a Krill oil preparation that includes a step of extracting Krill oil from Krill with a solvent mixture of one or more polar solvents and one or more non-polar solvents. A method of treating a human in need of treatment that includes administering to the human an amount of such a Krill oil preparation.

Consumable (edible) iron-containing compositions containing precisely or at least the following components: (i) an edible oil; (ii) ionic iron, typically as an iron salt or iron complex; and (iii) an esterified derivative of a natural product, such as an esterified version of curcumin, catechin, or ascorbic acid. Methods for preparing these compositions are also disclosed. Food products containing these compositions are also disclosed. Also disclosed herein are methods for treating a subject having an iron deficiency by administering the iron-containing composition to the subject.

Consumable (edible) iron-containing compositions containing precisely or at least the following components: (i) an edible oil; (ii) ionic iron, typically as an iron salt or iron complex; and (iii) an esterified derivative of a natural product, such as an esterified version of curcumin, catechin, or ascorbic acid. Methods for preparing these compositions are also disclosed. Food products containing these compositions are also disclosed. Also disclosed herein are methods for treating a subject having an iron deficiency by administering the iron-containing composition to the subject.