In an aspect, a method is disclosed that includes contacting a composition with an aqueous solution to yield a mixture, where the composition includes one or more of animal fats, animal oils, plant fats, plant oils, vegetable fats, vegetable oils, greases, and used cooking oil, about 5 wt. % or more of free fatty acids, about 10 wppm or more of total metals, about 8 wppm or more phosphorus, about 20 wppm or more of nitrogen, and the aqueous solution includes ((NH.sub.4).sub.2H.sub.2EDTA, (NH.sub.4).sub.4EDTA, a monoammonium salt of diethylenetriaminepentaacetic acid, a diammonium salt of diethylenetriaminepentaacetic acid, a triammonium salt of diethylenetriaminepentaacetic acid, a tetraammonium salt of diethylenetriaminepentaacetic acid, (NH.sub.4).sub.5DTPA, a combination of citric acid and Na.sub.4EDTA, a combination of citric acid and Na.sub.2H.sub.2EDTA, a combination of citric acid and a monosodium salt of diethylenetriaminepentaacetic acid, a combination of citric acid and a disodium salt of diethylenetriaminepentaacetic acid, a combination of citric acid and a trisodium salt of diethylenetriaminepentaacetic acid, a combination of citric acid and a tetrasodium salt of diethylenetriaminepentaacetic acid, a combination of citric acid and Na.sub.5DTPA, or a combination of any two or more thereof, where the method further includes centrifuging the mixture to yield a first treated composition, wherein the first treated composition has less total metals and less phosphorus than the composition.

A method for producing a high viscosity, low volatiles blown stripped oil blend is provided. The method may include the steps of: (i) obtaining an oil blend of corn stillage oil and soybean oil having a weight ratio of corn stillage oil to soybean oil of from about 1:2 to 3:1; (ii) heating the oil blend to at least 90° C.; (iii) passing air through the heated oil blend to produce a blown oil having a viscosity of at least 50 cSt at 40° C.; and (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to less than 5.0 mg KOH/gram.

Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255° C. to yield an intermediate refined vegetable oil; and a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil; and f) deodorizing at a temperature below 220° C. to yield fully refined vegetable oil, wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm.

In an aspect, a method is disclosed that includes contacting a composition with an aqueous solution to yield a mixture, where the composition includes one or more of animal fats, animal oils, plant fats, plant oils, vegetable fats, vegetable oils, greases, and used cooking oil, about 5 wt. % or more of free fatty acids, about 10 wppm or more of total metals, about 8 wppm or more phosphorus, about 20 wppm or more of nitrogen, and the aqueous solution includes ((NH.sub.4).sub.2H.sub.2EDTA, (NH.sub.4).sub.4EDTA, a monoammonium salt of diethylenetriaminepentaacetic acid, a diammonium salt of diethylenetriaminepentaacetic acid, a triammonium salt of diethylenetriaminepentaacetic acid, a tetraammonium salt of diethylenetriaminepentaacetic acid, (NH.sub.4).sub.5DTPA, a combination of citric acid and Na.sub.4EDTA, a combination of citric acid and Na.sub.2H.sub.2EDTA, a combination of citric acid and a monosodium salt of diethylenetriaminepentaacetic acid, a combination of citric acid and a disodium salt of diethylenetriaminepentaacetic acid, a combination of citric acid and a trisodium salt of diethylenetriaminepentaacetic acid, a combination of citric acid and a tetrasodium salt of diethylenetriaminepentaacetic acid, a combination of citric acid and Na.sub.5DTPA, or a combination of any two or more thereof, where the method further includes centrifuging the mixture to yield a first treated composition, wherein the first treated composition has less total metals and less phosphorus than the composition.

A vegetable oil physical refining process able to mitigate the occurrence of glycidyl esters (GE) including at least a deodorization step followed by a stripping step, wherein, the deodorization step includes contacting said vegetable oil with steam at a pressure above 5 mbara, during at least 10 minutes at a temperature of at least 230° C., and wherein the stripping step includes stripping the oil resulting from the deodorization step at a pressure below 5 mbara and at a temperature not exceeding 280° C. The process does not compromise the heat bleaching and the full removal of unwanted colours, taste and smell from the physically refined edible oil.

The present invention provides an improved method for purification of a primary triacylglyceride oil comprising the steps of washing the primary triacylglyceride oil, trapping assisted removal of chlorinated precursors of MCPDEs by admixing the primary triacylglyceride oil with an auxiliary trapping agent; crystallising the auxiliary trapping agent or the primary triacylglyceride oil; and separating solid and liquid phases of the product.

There is a method for extracting bio-oil from algal biomass, in particular oily microalgae, using solvents of a Deep Eutectic Solvents (DES) capable of producing a bio-oil with a low content of phospholipids and inorganic salts, mainly sodium chloride.

There is provided a novel method for suppressing coloration of an oil and fat composition when a food ingredient is fried using the oil and fat composition. This method includes a step for adding a preparation oil to an edible oil and fat, and is such that: the preparation oil is a substance that has been subjected, in a step for refining a crude raw oil obtained from olives serving as an oilseed raw material, to (1) an optionally implemented neutralization step, (2) an optionally implemented bleaching step, and (3) an optionally implemented deodorization step in the stated order, without a degumming step having been implemented, where at least one of the (2) bleaching step and the (3) deodorization step is implemented; and an absorbance difference of the preparation oil is 0.05 or more, the absorbance difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, with isooctane used as a control.

The present invention relates to a polyunsaturated fatty acid composition comprising Omega-3 fatty acids, 17-HDHA and 18-HEPE. The composition can furthermore comprise DPA and/or an acceptable carrier and can be present in a capsule or other suitable dosage unit. The invention also relates to the process of obtaining the composition and methods for using same.

Disclosed is a method of preparing krill oil. A method of preparing krill oil may include providing a dried krill powder; obtaining an extract after adding spirits of wine to the dried krill powder; obtaining a passing solution from which salt and cholesterol are removed by passing the extract through a column; obtaining a krill concentrate by decompression-concentrating the passing solution; and obtaining krill oil by stationarily positioning a mixture obtained by adding spirits of wine to the krill concentrate, layer-separating the stationarily positioned mixture, extracting a supernatant of the layer-separated mixture, and concentrating the extracted supernatant.