The present disclosure relates methods and systems for refining grain oil compositions using water, and related compositions produced therefrom. The present disclosure also relates to methods of using said compositions. The present disclosure also relates to methods of using grain oil derived from a fermentation product in an anti-foam composition.

A method for purification of a triacylglyceride oil comprising the steps of concentrating the insoluble components in the melted triacylglyceride oil, by applying a centrifugational force on the liquid triacylglyceride oil whilst maintaining the triacylglyceride oil above its melting temperature; and/or allowing the insoluble components to settle by gravitational force whilst maintaining the triacylglyceride oil above its melting temperature; and separating the triacylglyceride oil from the insoluble components. A triacylglyceride oil obtained by the method of the invention for use in food production is also provided

A method for purification of a triacylglyceride oil comprising the steps of concentrating the insoluble components in the melted triacylglyceride oil, by applying a centrifugational force on the liquid triacylglyceride oil whilst maintaining the triacylglyceride oil above its melting temperature; and/or allowing the insoluble components to settle by gravitational force whilst maintaining the triacylglyceride oil above its melting temperature; and separating the triacylglyceride oil from the insoluble components. A triacylglyceride oil obtained by the method of the invention for use in food production is also provided

A method for purification of a triacylglyceride oil comprising the steps: (a) admixing the triacylglyceride oil with an auxiliary trapping agent, wherein the melting temperatures of the triacylglyceride oil and the auxiliary trapping agent are substantially different, wherein the auxiliary trapping agent is soluble in the triacylglyceride oil, and wherein the auxiliary trapping agent is more polar than the triacylglyceride oil; (b) (i) crystallising the auxiliary trapping agent by cooling the mixture of step (a) below the melting temperature of the auxiliary trapping agent, wherein the auxiliary trapping agent has a higher melting temperature than the triacylglyceride oil; or (ii) crystallising the triacylglyceride oil by cooling the mixture of step (a) below the melting 10 temperature of the triacylglyceride oil, wherein the triacylglyceride oil has a higher melting temperature than the auxiliary trapping agent; and (c) separating solid and liquid phases of the product of step (b).

A method for purification of a triacylglyceride oil comprising the steps: (a) admixing the triacylglyceride oil with an auxiliary trapping agent, wherein the melting temperatures of the triacylglyceride oil and the auxiliary trapping agent are substantially different, wherein the auxiliary trapping agent is soluble in the triacylglyceride oil, and wherein the auxiliary trapping agent is more polar than the triacylglyceride oil; (b) (i) crystallising the auxiliary trapping agent by cooling the mixture of step (a) below the melting temperature of the auxiliary trapping agent, wherein the auxiliary trapping agent has a higher melting temperature than the triacylglyceride oil; or (ii) crystallising the triacylglyceride oil by cooling the mixture of step (a) below the melting 10 temperature of the triacylglyceride oil, wherein the triacylglyceride oil has a higher melting temperature than the auxiliary trapping agent; and (c) separating solid and liquid phases of the product of step (b).

The present invention provides improved processes for extracting and preparing lipids from biological sources for use in pharmaceuticals, nutraceuticals and functional foods.

The present invention provides improved processes for extracting and preparing lipids from biological sources for use in pharmaceuticals, nutraceuticals and functional foods.

Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food.

The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.

A coalescence method and related system are disclosed herein. A multiphase dispersion feed comprising first and second liquids (i.e. where droplets of the first liquid (dispersed phase) are dispersed in the second liquid (continuous phase)) is passed through a static mechanical droplet-coalescer comprising a channel characterized by a plurality of in-series segments, each segment characterized by a segment-specific-characteristic obstacle size and having geometric features disclosed herein. In embodiments of the invention, the static mechanical droplet-coalescer promotes coalescence between droplets of first liquid to form larger droplets of first liquid. Subsequently, after the dispersion exits the coalescer, the larger droplets are easier to remove from the second liquid (continuous phase) than the smaller droplets that coalesced into the larger droplets.

A coalescence method and related system are disclosed herein. A multiphase dispersion feed comprising first and second liquids (i.e. where droplets of the first liquid (dispersed phase) are dispersed in the second liquid (continuous phase)) is passed through a static mechanical droplet-coalescer comprising a channel characterized by a plurality of in-series segments, each segment characterized by a segment-specific-characteristic obstacle size and having geometric features disclosed herein. In embodiments of the invention, the static mechanical droplet-coalescer promotes coalescence between droplets of first liquid to form larger droplets of first liquid. Subsequently, after the dispersion exits the coalescer, the larger droplets are easier to remove from the second liquid (continuous phase) than the smaller droplets that coalesced into the larger droplets.