Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

Modern diet has a very high omega 6 fatty acid content and a very high omega 6:omega 3 fatty acid ratio. The major sources of these in the modern diet are the vegetable oils consumed today. This imbalance of omega 6 and omega 3 fatty acids and the excessive amounts of omega 6 fatty acids in today's diet have been implicated in several chronic diseases. Thus, improving the balance of these fatty acids in the diet can have a positive nutritional and health impact. The present invention provides a method for formulating and producing vegetable oil blends, such that these vegetable oil blends will contain an optimal balance and optimal amounts of omega 6 and omega 3 fatty acids, along with optimal amounts of other oil nutrients, thus providing a vast improvement in the nutritional profile compared to the currently available vegetable oils.

Modern diet has a very high omega 6 fatty acid content and a very high omega 6:omega 3 fatty acid ratio. The major sources of these in the modern diet are the vegetable oils consumed today. This imbalance of omega 6 and omega 3 fatty acids and the excessive amounts of omega 6 fatty acids in today's diet have been implicated in several chronic diseases. Thus, improving the balance of these fatty acids in the diet can have a positive nutritional and health impact. The present invention provides a method for formulating and producing vegetable oil blends, such that these vegetable oil blends will contain an optimal balance and optimal amounts of omega 6 and omega 3 fatty acids, along with optimal amounts of other oil nutrients, thus providing a vast improvement in the nutritional profile compared to the currently available vegetable oils.

A method of making discrete frozen particles of coconut fat from coconut fat includes freezing coconut fat until the temperature of the coconut fat is reduced to a temperature in the range of −5 to −30 degrees Fahrenheit to form a first frozen block of coconut fat, flash freezing the first frozen block of coconut fat until the temperature of the first frozen block of coconut fat is reduced to a temperature in the range of −130 to −175 degrees Fahrenheit to form a second frozen block of coconut fat, and breaking the frozen coconut fat into discrete frozen particles. A method of making a meat analogue with coconut fat includes the foregoing steps and adding the discrete frozen particles to a meat analogue while cooking or after cooking and mixing the discrete frozen particles into the meat analogue to form an unhomogenized mixture of melted coconut fat and meat analogue.

A method of making discrete frozen particles of coconut fat from coconut fat includes freezing coconut fat until the temperature of the coconut fat is reduced to a temperature in the range of −5 to −30 degrees Fahrenheit to form a first frozen block of coconut fat, flash freezing the first frozen block of coconut fat until the temperature of the first frozen block of coconut fat is reduced to a temperature in the range of −130 to −175 degrees Fahrenheit to form a second frozen block of coconut fat, and breaking the frozen coconut fat into discrete frozen particles. A method of making a meat analogue with coconut fat includes the foregoing steps and adding the discrete frozen particles to a meat analogue while cooking or after cooking and mixing the discrete frozen particles into the meat analogue to form an unhomogenized mixture of melted coconut fat and meat analogue.

The problem of providing an oil and fat for chocolate products and a chocolate product each having oil and fat migration/blooming resistance and post-tempering thickening resistance can be solved by an oil and fat for chocolate products according to the present invention, an oil or fat for chocolate products according to the present invention which is obtained by mixing an oil and fat mainly composed of a StOSt triglyceride with a low-melting-point fraction of palm oil that serving as a liquid oil component and further contains a specific amount of an OStO component.

To provide an edible ingredient having an exceptional effect for enhancing umami.

An umami-enhancing composition having a carotenoid degradation product as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method that includes a step for adding a carotenoid to an edible oil and fat, and a step for degrading the carotenoid in the edible oil and fat. The carotenoid degradation product is preferably a degradation product of one or more selected from the group consisting of carotenes and xanthophylls. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for manufacturing a seasoning or extract or for enhancing the umami of a food product.

A method for extracting high-quality krill oil from krill includes the following steps: S1. performing extraction on krill with an organic solvent, and collecting an extracting solution; S2. adding alkaline water to the extracting solution to enable a free fatty acid to form a fatty acid salt to be separated from an oil phase, and performing oil-water phase separation and collecting the oil phase; and S3. purifying the oil phase to obtain the high-quality krill oil. In the present application, the preparation process for krill oil is optimized, organic solvent extraction and alkali refining are ingeniously combined, and process parameters are adjusted and optimized, thereby reducing the acid value of krill oil, and also ensuring the content of active ingredients such as phospholipid and astaxanthin in krill oil to the greatest extent, and improving the quality of krill oil.

The present invention relates to a process reducing in a palm oil the content of unwanted propanol components selected from free chloropropanols, chloropropanol fatty acid esters and combinations of two or more thereof, and the process is comprising a bleaching step using an adsorbent comprising alumina oxide wherein the content of alumina oxide is not more than 9.5%, preferably the adsorbent is having a content of earth alkali oxides of from 12 to 27%.

The present invention relates to a process reducing in a palm oil the content of unwanted propanol components selected from free chloropropanols, chloropropanol fatty acid esters and combinations of two or more thereof, and the process is comprising a bleaching step using an adsorbent comprising alumina oxide wherein the content of alumina oxide is not more than 9.5%, preferably the adsorbent is having a content of earth alkali oxides of from 12 to 27%.