Provided is an edible material having an exceptional sweetness-enhancing effect. This method for producing an oil and fat composition is characterized in comprising a step for adding a carotenoid to an edible oil and fat, and a step for decomposing the carotenoid in the edible oil and fat. The carotenoid is preferably one or more selected from the group consisting of β-carotene, α-carotene, retinol, lutein, canthaxanthin, β-cryptoxanthin, bixin, norbixin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crocin, crocetin, and capsanthin.

Provided is an edible material having an exceptional sweetness-enhancing effect. This method for producing an oil and fat composition is characterized in comprising a step for adding a carotenoid to an edible oil and fat, and a step for decomposing the carotenoid in the edible oil and fat. The carotenoid is preferably one or more selected from the group consisting of β-carotene, α-carotene, retinol, lutein, canthaxanthin, β-cryptoxanthin, bixin, norbixin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crocin, crocetin, and capsanthin.

The present invention is directed to a chloropropanol prevention pre-treatment process for crude vegetable oils.

The present invention is directed to a chloropropanol prevention pre-treatment process for crude vegetable oils.

A system for further filtering a liquid extract material after an initial extraction process. In an embodiment, the system includes a semi-rigid filter cup that is substantially cylindrical, the filter cup having a top and a bottom, wherein the top is oriented to receive filter media prior to a filtration process, and material to be filtered during the filtration process. The filter cup includes an integrated deformable flange at the top of the filter cup, an integrated top o-ring that is integrated into the top of the integrated deformable flange and an integrated bottom o-ring that is integrated into the bottom of the integrated deformable flange.

A system for further filtering a liquid extract material after an initial extraction process. In an embodiment, the system includes a semi-rigid filter cup that is substantially cylindrical, the filter cup having a top and a bottom, wherein the top is oriented to receive filter media prior to a filtration process, and material to be filtered during the filtration process. The filter cup includes an integrated deformable flange at the top of the filter cup, an integrated top o-ring that is integrated into the top of the integrated deformable flange and an integrated bottom o-ring that is integrated into the bottom of the integrated deformable flange.

The present invention addresses the problem of providing a method for producing an almond-flavored oil and fat with which it is possible to reduce an amount of almond flour used in making confectionery. It was found that an oil and fat having a good roasted almond flavor can be obtained by a production method including heating an oil and fat in the presence of 0.6 to 20% by mass of an almond-derived raw material with respect to the oil. In particular, a stronger and better flavor could be obtained by using blanched almond flour and heating a reaction system purged with an inert gas.

The present invention addresses the problem of providing a method for producing an almond-flavored oil and fat with which it is possible to reduce an amount of almond flour used in making confectionery. It was found that an oil and fat having a good roasted almond flavor can be obtained by a production method including heating an oil and fat in the presence of 0.6 to 20% by mass of an almond-derived raw material with respect to the oil. In particular, a stronger and better flavor could be obtained by using blanched almond flour and heating a reaction system purged with an inert gas.

A liquid-oil based fat system for use in microwave popcorn products is described to prevent wicking and leaking of oil from microwave popcorn packaging. In an aspect, a microwave popcorn product includes a charge of popcorn and a slurry including a liquid-based oil, a structuring ingredient, and a seasoning for introduction to a microwave popcorn package that expands during the popping process in a microwave.

A liquid-oil based fat system for use in microwave popcorn products is described to prevent wicking and leaking of oil from microwave popcorn packaging. In an aspect, a microwave popcorn product includes a charge of popcorn and a slurry including a liquid-based oil, a structuring ingredient, and a seasoning for introduction to a microwave popcorn package that expands during the popping process in a microwave.