Present invention relates to process for reducing MOSH and/or MOAH content from vegetable oil selected from the group consisting of palm-based oil, cocoa butter-based oil and any mixture thereof, and comprising steps of: a) Subjecting vegetable oil to short-path evaporation being performed at a pressure of below 1 mbar and under further processing conditions either: a1) at an evaporator temperature of between 210 and 240° C., and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment of from 35 to 105 kg/h.Math.m.sup.2, or a2) at an evaporator temperature of from 245 to 300° C., and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment of from 110 and 170 kg/h.Math.m.sup.2, b) Contacting the retentate vegetable oil with an adsorbent, and c) Subjecting the bleached retentate vegetable oil to a further refining step.

Present invention relates to process for reducing content of MOSH and/or MOAH from vegetable oil selected from group consisting of palm-based oil, cocoa butter-based oil and any mixture thereof, wherein process is comprising step of subjecting vegetable oil to short-path evaporation, wherein short-path evaporation is performed at pressure of below 1 mbar and further processing conditions either: a1) at evaporator temperature of between 210 and 240° C., and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment of from 35 to 105 kg/h.Math.m.sup.2, or a2) at evaporator temperature of from 245 to 300° C., and feed rate per unit area of evaporator surface in range of from 110 and 170 kg/h.Math.m.sup.2, and thus obtaining a retentate vegetable oil and a distillate. Present invention further relates to use of short-path evaporation for reducing content of MOSH and/or MOAH from vegetable oil.

Present invention relates to process for reducing content of MOSH and/or MOAH from vegetable oil selected from group consisting of palm-based oil, cocoa butter-based oil and any mixture thereof, wherein process is comprising step of subjecting vegetable oil to short-path evaporation, wherein short-path evaporation is performed at pressure of below 1 mbar and further processing conditions either: a1) at evaporator temperature of between 210 and 240° C., and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment of from 35 to 105 kg/h.Math.m.sup.2, or a2) at evaporator temperature of from 245 to 300° C., and feed rate per unit area of evaporator surface in range of from 110 and 170 kg/h.Math.m.sup.2, and thus obtaining a retentate vegetable oil and a distillate. Present invention further relates to use of short-path evaporation for reducing content of MOSH and/or MOAH from vegetable oil.

A method and system for deodorizing an edible oil or fat. The method includes stripping substances from the oil or fat with a stripping medium at high temperature at a pressure of less than 5 mbar, and reducing volume and increasing pressure of the stripping medium in a multi-step process. In a first step the volume of the stripping medium is reduced by cooling it using a first heat transfer fluid loop at a first temperature, and the pressure is increased to a first intermediate pressure. In a second step the volume is reduced by cooling using a second heat transfer fluid loop at a second temperature, and it he pressure is increased to a second intermediate pressure. In a third step the volume is reduced by cooling using a third heat transfer fluid loop at a third temperature, and the pressure is increased to atmospheric pressure.

A method and system for deodorizing an edible oil or fat. The method includes stripping substances from the oil or fat with a stripping medium at high temperature at a pressure of less than 5 mbar, and reducing volume and increasing pressure of the stripping medium in a multi-step process. In a first step the volume of the stripping medium is reduced by cooling it using a first heat transfer fluid loop at a first temperature, and the pressure is increased to a first intermediate pressure. In a second step the volume is reduced by cooling using a second heat transfer fluid loop at a second temperature, and it he pressure is increased to a second intermediate pressure. In a third step the volume is reduced by cooling using a third heat transfer fluid loop at a third temperature, and the pressure is increased to atmospheric pressure.

Described herein are a method of preparing a vegetable oil, comprising pressing a non-fruit tissue of a date palm offshoot, as well as a vegetable oil and a polysaccharide-containing fraction obtained by such a method. Further described herein is an oil comprising esters of fatty acids, wherein at least 10 weight percent of the fatty acids are linolelaidic acid, as well as compositions comprising a variety of ingredients, such as saccharides and amino acids, as characterized herein, and a method of isolating dihydrouracil from an oil and/or composition described herein. Further described is a method of preparing a vegetable oil, comprising pressing date kernel tissue.

Described herein are a method of preparing a vegetable oil, comprising pressing a non-fruit tissue of a date palm offshoot, as well as a vegetable oil and a polysaccharide-containing fraction obtained by such a method. Further described herein is an oil comprising esters of fatty acids, wherein at least 10 weight percent of the fatty acids are linolelaidic acid, as well as compositions comprising a variety of ingredients, such as saccharides and amino acids, as characterized herein, and a method of isolating dihydrouracil from an oil and/or composition described herein. Further described is a method of preparing a vegetable oil, comprising pressing date kernel tissue.

A mutant transglutaminase (mutant TG) having high thermostability and/or high pH stability is provided. A mutant TG having a mutation at amino acid residue(s) such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K181, E182, H188, D189, R208, T245, S246, G250, G275, S284, H289, G301, and K327 and/or a mutation of introducing a disulfide bond.

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.