The invention comprises a method and apparatus for forming a Cannabis product, comprising the steps of: in a first process, decreasing viscosity of a tetrahydrocannabinol stock, of at least fifty percent purity, by at least two thousand centipoise through: (1) the addition of at least one of: ethanol, butter, a fat, and an oil to form an intermediate tetrahydrocannabinol compound and (2) heating the intermediate tetrahydrocannabinol compound to at least 40° C.; in a subsequent process, further reducing viscosity of the intermediate tetrahydrocannabinol compound to less than 100 centipoise by diluting the tetrahydrocannabinol compound with water at a ratio of at least ten parts water to one part tetrahydrocannabinol stock, by at least one of mass and volume, to form a liquid THC product; and packaging the liquid THC product in a container for distribution from a manufacturing point to a point of sale.

A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element. The controller is arranged to control the heating element such as to heat the food product in the food processing arrangement with steam for a defined period of time; and control the motor to blend the food product upon termination of the heating of the food product for said defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through said fluid release valve. Also disclosed is a method of for reducing a sugar content of a food product (1) with such a food processing apparatus.

Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount of volatile small molecule compounds present in the heat treated pulse flour are decreased or increased.

Aspects of the present disclosure relate to compositions including rice bran extract, method of making rice bran extract and method of using same.

Present invention relates to process for reducing the MOSH and/or MOAH content from vegetable liquid oil, comprising steps of: a) subjecting the vegetable liquid oil to short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 200° C. to 300° C., and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 30 to 220 kg/h.Math.m.sup.2, and thus obtaining a retentate vegetable liquid oil, b) Contacting the retentate vegetable liquid oil of step a) with an adsorbent, and c) Subjecting the bleached retentate vegetable liquid oil of step b) to a further refining step carried out in an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray or in a deodorizer.

The present invention relates to a process for reducing the content of MOSH and/or MOAH from a vegetable lauric oil, wherein the process is comprising the step of subjecting a vegetable lauric oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 150 to 200° C. and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 10 to 50 kg/h.Math.m.sup.2, and thus obtaining a retentate vegetable lauric oil and a distillate. The present invention further relates to the use of short-path evaporation for reducing the content of MOSH and/or MOAH from a vegetable lauric oil, wherein the short-path evaporation is performed at a pressure below 1 mbar, below 0.05 mbar, more preferably below 0.01 mbar, or even below 0.001 mbar.

The present invention relates generally to the field of food compositions comprising algae. In particular, the present invention relates to a food composition comprising algae which are heat treated to reduce unwanted off-flavors. The algae may be algae from the Chlorella genus. For example, the algae may be Chlorella vulgaris. One embodiment of the present invention relates to a method to reduce the off-taste of an algae containing composition comprising a heat treatment, wherein the heat treatment comprises a primary heat treatment at a temperature in the range of about 130-160° C. and a secondary heat treatment at a temperature in the range of about 90-150° C.

The present disclosure relates to a system and to a method for calibrating Brix in a liquid, sap, syrup or taffy. The system comprises: a tank for receiving a volume of the liquid; a temperature reading apparatus for measuring a temperature of the liquid; a weighing apparatus for measuring a weight of the volume of liquid received in the tank; a volume measurement system for measuring the volume of the liquid received in the tank; an evaporator comprising a plurality of water injectors for spraying water, and a computer operatively connected to the apparatuses and using the data received from the same to calibrate the Brix in the liquid. The method comprises providing the Brix calibrating system; measuring the Brix, temperature, weight, volume, and determining the Brix measurement based on the data received and using the computer to adjust the Brix by actioning the evaporator or the water injectors.

Present invention relates to a process for reducing the MOSH and/or MOAH content from vegetable lauric oil, comprising steps of: a) subjecting the vegetable lauric oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 150 to 200° C. and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 10 to 50 kg/h.m.sup.2, b) Contacting the retentate vegetable lauric oil of step a) with an adsorbent, and c) Subjecting the bleached retentate vegetable lauric oil of step b) to a further refining step carried out in an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray or in a deodorizer, and obtaining a refined retentate vegetable lauric oil.

Present invention relates to a process for reducing the content of MOSH and/or MOAH from vegetable liquid oil, wherein the process is comprising the step of subjecting vegetable liquid oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 200° C. to 300° C., and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 30 to 220 kg/h.Math.m.sup.2. Present invention further relates to the use of short-path evaporation performed at a pressure below 1 mbar, at an evaporator temperature of from 200 to 300° C., and a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 30 to 220 kg/h.Math.m.sup.2, for reducing the content of MOSH and/or MOAH from vegetable liquid oil.