The present invention pertains in general to an apparatus and method for the drying and activating of infusing material, and the infusing, agitation and dispensation of oils in a controlled manner to produce a desired potency of an infusion while remaining below an identified maximum temperature threshold.

The present invention pertains in general to an apparatus and method for the drying and activating of infusing material, and the infusing, agitation and dispensation of oils in a controlled manner to produce a desired potency of an infusion while remaining below an identified maximum temperature threshold.

Processes for making cannabis infused olive oil are disclosed herein. The processes include steps for placing an empty drum on a heating plate, adding olive oil to the drum, adding a biological mass to the drum, heating the drum, raising the temperature in the drum, maintaining heat on the drum for a prescribed period of time, and then draining the contents from the drum into a container. Additional steps include testing the contents prepared in the drum for quality.

Processes for making cannabis infused olive oil are disclosed herein. The processes include steps for placing an empty drum on a heating plate, adding olive oil to the drum, adding a biological mass to the drum, heating the drum, raising the temperature in the drum, maintaining heat on the drum for a prescribed period of time, and then draining the contents from the drum into a container. Additional steps include testing the contents prepared in the drum for quality.

The present disclosure relates to methods and systems for refining grain oil compositions using an esterase enzyme component, water, bleaching processes, and combinations thereof, and related compositions produced therefrom having one or more reduced color values. The present disclosure also relates to methods of using said compositions, e.g., as mineral oil replacements.

The present disclosure relates to methods and systems for refining grain oil compositions using an esterase enzyme component, water, bleaching processes, and combinations thereof, and related compositions produced therefrom having one or more reduced color values. The present disclosure also relates to methods of using said compositions, e.g., as mineral oil replacements.

The present application discloses a multi-media interactive story-telling system that provides natural conversational interactions between a human user and a contributor who appears in multi-media recordings. The multi-media interactive story-telling system includes an intake device for recording interview sessions in which a contributor tells a life story about her life experience. The contributor may rely on a script when creating the life story. The multi-media interactive story-telling system further comprises storage devices for storing the recorded interview sessions and processors for organizing the recorded interview sessions. The multi-media interactive story-telling system further comprises an interactive device for retrieving and playing a recorded interview session in response to a query from a user.

The present application discloses a multi-media interactive story-telling system that provides natural conversational interactions between a human user and a contributor who appears in multi-media recordings. The multi-media interactive story-telling system includes an intake device for recording interview sessions in which a contributor tells a life story about her life experience. The contributor may rely on a script when creating the life story. The multi-media interactive story-telling system further comprises storage devices for storing the recorded interview sessions and processors for organizing the recorded interview sessions. The multi-media interactive story-telling system further comprises an interactive device for retrieving and playing a recorded interview session in response to a query from a user.

Described herein is a method of frying potato fries, using canola oil having an oil life of 0 to 20 days, wherein the canola comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor. Also described herein is A fried potato fry made with canola oil having an oil life of 0 to 20 days, wherein the canola oil comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor.

The present invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, said method comprising the steps of: —providing a triglyceride composition (TGC) comprising 40 to 95 wt % monounsaturated symmetrical triglycerides (TGs) selected from POP, StOSt, and POSt; —heat treating the TGC in a closed vessel for at least 1 hour and at a temperature of at least 220° C. to form a heat-treated triglyceride composition (HT TGC); and —deodorizing the HT TGC from the heating step to form a deodorized heat-treated triglyceride composition (DZ/HT TGC), wherein P is palmitic acid, St is stearic acid, and O is oleic acid. Further, the invention relates to products obtained by such a method, and their uses in chocolate products.