The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).

The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).

A system according to various embodiments can include a source for supplying a material to be treated, an extruder, at least two screws, and a drive coupled to the screws for axially rotating the screws. The extruder includes an inlet for receiving the material, which is fed therein in a controlled manner. The screws are provided within the housing of the extruder. The screws have a plurality of compression and release stages that create mechanical heat which is directly applied to the material to change the mechanical properties of the material thereby facilitating a conversion of a physical state of the material from a non-compactable state to a compactable state as the screws rotate and move the material longitudinally along the screws to produce a final product, for example, a feed tub for use as an animal feed.

Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powder is sprayed directly a mixing vessel to be combined with oil.

Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powder is sprayed directly a mixing vessel to be combined with oil.

A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10-50 wt-%, based on the total weight of silcate.

The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10-50 wt-%, based on the total weight of silcate.

Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 μm in diameter. Also described herein is a shortening comprising crystalline fat having a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 3 to 60 μm in diameter and a liquid oil; wherein the crystalline fat ranges from about 25 wt % to about 99.9 wt % and the liquid oil ranges from about 0.1 wt % to about 75 wt %.