A liquid-oil based fat system for use in microwave popcorn products is described to prevent wicking and leaking of oil from microwave popcorn packaging. In an aspect, a microwave popcorn product includes a charge of popcorn and a slurry including a liquid-based oil, a structuring ingredient, and a seasoning for introduction to a microwave popcorn package that expands during the popping process in a microwave.

A liquid-oil based fat system for use in microwave popcorn products is described to prevent wicking and leaking of oil from microwave popcorn packaging. In an aspect, a microwave popcorn product includes a charge of popcorn and a slurry including a liquid-based oil, a structuring ingredient, and a seasoning for introduction to a microwave popcorn package that expands during the popping process in a microwave.

Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.

Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.

Use of an olive oil milling by-product (Alperujo or Olive Pomace) for the co-processing and co-extraction of natural compounds from medicinal and aromatic plants, fruits and agricultural waste, algae and other microorganisms. Separation and stabilization of fractions containing either hydrophilic or liposoluble compounds. The plants may include Cannabis.

The present invention relates to additive ingredients for stabilizing food compositions, as well as methods of stabilizing foods and pet foods using thymohydroquinone (THQ), alone or in synergistic combination with other antioxidants. The use of THQ to prevent oxidation of foods and pet foods has been found to be surprisingly effective in stabilizing all representative food matrices, including fats/oils, fatty foods, baked goods, and meat/poultry.

The present invention relates to additive ingredients for stabilizing food compositions, as well as methods of stabilizing foods and pet foods using thymohydroquinone (THQ), alone or in synergistic combination with other antioxidants. The use of THQ to prevent oxidation of foods and pet foods has been found to be surprisingly effective in stabilizing all representative food matrices, including fats/oils, fatty foods, baked goods, and meat/poultry.

Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen, the cold extraction of the oil and the remaining of the oil pulp in water of 27° C. temperature at the softening for 30 minutes. The product is being transferred in stages at storage tanks with nitrogen supply and gradual at stages reduction of the temperature by 5° C. and remaining in each storage tank for 12 hours until its temperature reaches 6-7 degrees, after which it is being packaged and frozen with slow in stages freeze to −18° C. to −23° C. Due to this method the product maintains during the whole internal of freezing the color and aroma and the taste it has during its transformation into oil, organic characteristics that reappear exactly the same after it has been defrosted.

Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen, the cold extraction of the oil and the remaining of the oil pulp in water of 27° C. temperature at the softening for 30 minutes. The product is being transferred in stages at storage tanks with nitrogen supply and gradual at stages reduction of the temperature by 5° C. and remaining in each storage tank for 12 hours until its temperature reaches 6-7 degrees, after which it is being packaged and frozen with slow in stages freeze to −18° C. to −23° C. Due to this method the product maintains during the whole internal of freezing the color and aroma and the taste it has during its transformation into oil, organic characteristics that reappear exactly the same after it has been defrosted.

The disclosure discloses a method for preparing functional grease through segmented solid-state fermentation of mixed fungi, and belongs to the field of edible oil processing. According to the disclosure, soybeans are used as a main fermentation substrate, for the requirements for different functional nutrition, the soybeans are matched with other oil seeds, fungus segmented solid-state fermentation is used and combined with a supercritical extraction fractionation technology, so that the purposes of improving the aftertaste of soybean oils and generating different flavors are achieved, and the nutritional value of the grease is improved. The fungus segmented solid-state fermentation of the disclosure can improve the oil yield, improve the fatty acid composition of the grease, and increase the content of main flavor substances such as pyrazines, alcohols and phenols, and the sensory functions such as flavor and color of the grease more meet the requirements of consumers for innovative products. Fermented dregs can be further processed to produce byproducts like functional polypeptides, so that sustainable green development is realized.