The invention provides a composition comprising a glyceride composition comprising at least about 15% by weight of a glyceride comprising a palmitoyl group at the 2-position, wherein at least 30% by weight of the total palmitic acid content of the composition is present at the 2-position in a glyceride, wherein the composition comprises one or more tocopherols and ascorbyl palmitate in a total amount of up to about 1% by weight, and wherein the composition does not comprise added lecithin.

This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: ##STR00001##
wherein R.sub.1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R.sub.2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R.sub.1 is a methyl group and R.sub.2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.

This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: ##STR00001##
wherein R.sub.1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R.sub.2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R.sub.1 is a methyl group and R.sub.2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.

A method for preparing functional edible oil rich in phytosterol esters and diglycerides includes steps of: 1) adding a raw material: adding phytosterol, triglyceride and a molecular sieve into a reactor, wherein a ratio of the phytosterol and the triglyceride is 1:2-1:4, a molecular sieve amount is 50 g/L; heating to 50-60° C. and stirring for 30-60 min, for obtaining a pre-mixture; 2) providing non-aqueous enzymatic transesterification: adding 5-20 g/L lipase into the pre-mixture, adding 100-200 ppm antioxidant, stirring and reacting for 8-12 h with a temperature of 50-60° C. and an atmospheric pressure, stopping heating and naturally cooling to a room temperature; and 3) post-treating: after reaction, removing the lipase and the molecular sieve by centrifugation, for obtaining the functional edible oil. The functional edible oil rich in two nutritional active components is obtained by the one-step method. Products of the present invention do not need separation and purification, and operation is simple.

The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.

The present invention provides a composition based on a starch powder (such as flour), wheat germ, SiO.sub.2, MgO, Al.sub.2O.sub.3, Fe.sub.2O.sub.3, and K.sub.2O. This composition is extremely useful in treating acid related disorders and reducing the acidity, removing water, deodorizing, from plant oil and extending the oils shelf life of 3-5 years instead of the average one-year available.

The present invention provides a composition based on a starch powder (such as flour), wheat germ, SiO.sub.2, MgO, Al.sub.2O.sub.3, Fe.sub.2O.sub.3, and K.sub.2O. This composition is extremely useful in treating acid related disorders and reducing the acidity, removing water, deodorizing, from plant oil and extending the oils shelf life of 3-5 years instead of the average one-year available.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Aspects of the present invention provide methods of drying lecithin in a batch reaction, comprising the steps of obtaining lecithin-containing material (derived from a crude refining stream) comprising 15-50% water, 10-30% acetone insoluble matter, and 10-20% free fatty acid; adding a fatty acid source (also derived from a crude refining stream) to the lecithin-containing material composition to obtain a lecithin/fatty acid reaction mixture; and blowing dry gas through the gum/fatty acid reaction miture to obtain a resultant dried lecithin fatty acid blend having a water content of less than 2%. The resultant dried lecithin fatty acid blend may be used in asphalt or oil field applications.

The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.