The invention provides a composition comprising a glyceride composition comprising at least about 15% by weight of a glyceride comprising a palmitoyl group at the 2-position, wherein at least 30% by weight of the total palmitic acid content of the composition is present at the 2-position in a glyceride, wherein the composition comprises one or more tocopherols and ascorbyl palmitate in a total amount of up to about 1% by weight, and wherein the composition does not comprise added lecithin.

[Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.

Provided herein are microalgae of a Thraustochytrid and a method for preparing bio-oil using the same, and more particularly, Aurantiochytrium sp. LA3 (KCTC12685BP) having bio-oil producibility, and a method of preparing bio-oil, particularly bio-oil having a content of omega-3 unsaturated fatty acids of 30% by weight or more based on total fatty acids, characterized by culturing the microalgae. The microalgae Aurantiochytrium sp. LA3 (KCTC12685BP) described herein has a rapid sugar consumption rate when being cultured using glucose as a carbon source, has a high oil content, allows cells to be cultured at a high concentration, and allows oil to be obtained in high productivity and a high yield, and thus, may produce bio-oil more economically and environmentally friendly.

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.

One or more techniques are disclosed for a process of preparing stearic acid from animal and/or plant sources may comprise: 1) deodorizing and distilling a fat; 2) concentrating fatty acids of the fat; and 3) hydrogenating the fatty acid to provide stearic acid. The process may include the use of co-products from plant and/or animal sources. The process may also include distilling the stearic acid to provide palmitic acid and/or fully hydrogenated fatty acid. Tallow fatty acid, vegetable fatty acid, stearic acid, and palmitic acid prepared from the process described are also disclosed.

A method is provided for preventing or reducing the formation of monochloropropanediols (MCPDs) or monochloropropanediol esters (MCPDEs) in triacylglyceride oil, comprising the steps: (a) concentrating insoluble components in liquid triacylglyceride oil by (i) applying a 5 centrifugational force on the triacylglyceride oil whilst maintaining the triacylglyceride oil above its melting temperature; and/or (ii) allowing the insoluble components to settle by gravitational force whilst maintaining the triacylglyceride oil above its melting temperature; (b) separating the triacylglyceride oil from the insoluble components; (c) optionally applying additional refining steps and (d) applying heat treatment to the triacylglyceride oil. A purified 10 triacylglyceride oil obtainable by the method of the invention is also provided.

The present invention concerns a method for preparing dehydrated avocados, a method for preparing an unsaponifiable-rich avocado oil, a method for preparing an avocado cake rich in sugars and proteins, and a method for preparing an unsaponifiable fraction; these methods all comprising a step of drying avocado slices by means of microwaves until dehydrated avocados are obtained having residual moisture less than or equal to 5%; during this step, the water evaporated under the action of the microwaves being eliminated by a warm air stream with a temperature less than or equal to 80° C. and/or by air extraction.

The present invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, said method comprising the steps of: —providing a triglyceride composition (TGC) comprising 40 to 95 wt % monounsaturated symmetrical triglycerides (TGs) selected from POP, StOSt, and POSt; —heat treating the TGC in a closed vessel for at least 1 hour and at a temperature of at least 220° C. to form a heat-treated triglyceride composition (HT TGC); and —deodorizing the HT TGC from the heating step to form a deodorized heat-treated triglyceride composition (DZ/HT TGC), wherein P is palmitic acid, St is stearic acid, and O is oleic acid. Further, the invention relates to products obtained by such a method, and their uses in chocolate products.

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 relates to a process for winterizing crude fish oil by an improved winterization process, wherein a solubilizing agent is added to the fish oil prior to the winterization. The solubilizing agent is preferably a fat-soluble edible organic compound, such as fatty acids or fatty acid mixtures. The invention further relates to compositions obtainable by the process.