Present invention relates to process for reducing the MOSH and/or MOAH content from vegetable liquid oil, comprising steps of: a) subjecting the vegetable liquid oil to short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 200° C. to 300° C., and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 30 to 220 kg/h.Math.m.sup.2, and thus obtaining a retentate vegetable liquid oil, b) Contacting the retentate vegetable liquid oil of step a) with an adsorbent, and c) Subjecting the bleached retentate vegetable liquid oil of step b) to a further refining step carried out in an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray or in a deodorizer.

The present invention relates to a process for reducing the content of MOSH and/or MOAH from a vegetable lauric oil, wherein the process is comprising the step of subjecting a vegetable lauric oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 150 to 200° C. and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 10 to 50 kg/h.Math.m.sup.2, and thus obtaining a retentate vegetable lauric oil and a distillate. The present invention further relates to the use of short-path evaporation for reducing the content of MOSH and/or MOAH from a vegetable lauric oil, wherein the short-path evaporation is performed at a pressure below 1 mbar, below 0.05 mbar, more preferably below 0.01 mbar, or even below 0.001 mbar.

The present invention relates to a process for reducing the content of MOSH and/or MOAH from a vegetable lauric oil, wherein the process is comprising the step of subjecting a vegetable lauric oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 150 to 200° C. and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 10 to 50 kg/h.Math.m.sup.2, and thus obtaining a retentate vegetable lauric oil and a distillate. The present invention further relates to the use of short-path evaporation for reducing the content of MOSH and/or MOAH from a vegetable lauric oil, wherein the short-path evaporation is performed at a pressure below 1 mbar, below 0.05 mbar, more preferably below 0.01 mbar, or even below 0.001 mbar.

An object of the present invention is to provide a method for producing a vegetable milk fermented product obtained by applying a protease or cellulase to vegetable milk, the vegetable milk fermented product has less bitterness without undergoing an enzyme inactivation step. A method for producing a vegetable milk fermented product, comprising: a first step of mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid; and then a second step of fermenting the mixed liquid; wherein before the second step is completed, a step of adding a protease from Paenibacillus sp. or Trichoderma sp. to the vegetable milk or the mixed liquid (protease addition step) or a step of adding a cellulase from Trichoderma sp. (cellulase addition step) to the vegetable milk or the mixed liquid is performed.

A strain of Oceanobacillus picturae and applications thereof are provided, which relate to technical fields of microorganism and food processing. A strain of halophilic bacteria was screened from the brine of Xiangyang Pickled Kohlrabi and was identified as the strain of Oceanobacillus picturae by morphology, physical and chemical properties and 16S rRNA sequence. The strain is able to significantly increase the varieties and contents of volatile substances, and decrease the contents of pungent substances in pickled vegetables. The strain of Oceanobacillus picturae can improve the taste and the flavor of the pickled vegetables.

Disclosed are methods and systems that enable real-time, continuous reduction in the rate of degradation of oils used to fry foods. The disclosed methods and systems accomplish this by reducing the rate of accumulation of undesirable oil breakdown byproducts, keeping the levels of these undesirable compounds below those at which food quality is negatively impacted and oil degradation accelerates. The disclosed methods and systems thus enable improved frying oil lifetimes, decreased frying oil consumption, greater consistency in fried food quality, and/or improvements in worker safety relative to conventional frying methods.

The present invention relates generally to the field of food compositions comprising algae. In particular, the present invention relates to a food composition comprising algae which are heat treated to reduce unwanted off-flavors. The algae may be algae from the Chlorella genus. For example, the algae may be Chlorella vulgaris. One embodiment of the present invention relates to a method to reduce the off-taste of an algae containing composition comprising a heat treatment, wherein the heat treatment comprises a primary heat treatment at a temperature in the range of about 130-160° C. and a secondary heat treatment at a temperature in the range of about 90-150° C.

A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.