Provided herein are methods for winterizing oil. The methods include heating the oil to a first temperature and maintaining the oil at the first temperature for a first period of time; reducing the first temperature of the oil after the first period of time to a second temperature over a second period of time, wherein reducing the first temperature produces a first solid fraction and first liquid fraction of the oil; removing the first solid fraction from the oil; reducing the second temperature of the first liquid fraction of the oil over a third period of time to a third temperature, wherein reducing the second temperature of the oil produces a second solid fraction and second liquid fraction of the oil; removing the second solid fraction from the oil; and recovering the second liquid fraction of the oil.

The present invention patent application belongs to the field of mechanical engineering and consists of a system and process for palm oil extraction integrally configured for processing the entire fresh fruit (rachis, spikes and seeds or fruits) by stages of cracking, threshing, dynamic sterilization and subsequent pressing. Said disclosed system and process allow increasing the percentage of oil extraction with less equipment and a smaller workspace compared to that required by the already known conventional processes, as well as using smaller amounts of water and energy. Additionally, the disclosed system and process allow obtaining sterilized plant material with low humidity, which may be used as organic matter for composting or as fuel of the extraction system itself.

Disclosed are an oil crystallization promoter, a preparation method therefor and a use thereof, belonging to the technical field of dietary oil processing and control. Components of the oil crystallization promoter of the present disclosure include, by mass percentage: 50%-70% Dipalmito-olein (PO), 10%-20% Dipalmitin (PP), and 15%-30% Diolein (OO), adding up to 100%. The oil crystallization promoter of the present disclosure can increase the crystallization rate of oil, promote rapid formation and stabilization of a stable crystal form of the oil, accelerate rapid crystallization and stabilization of confectionery- and baking-specific fat products such as margarine, shortening and cocoa butter substitute, and inhibit product graininess and post-hardening.

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.

The present invention relates to a process for in situ regeneration of spent filler aid including the steps of: a) circulating through a spent filter aid cake in a circulation loop a regenerating oil at a temperature of from 40 C. to 100 C., in a regenerating oil spent filter aid (v/w)ratio from 0,3/1 to 12/1; b) removing the regenerating oil from the treated spent filter aid cake; and recovering the regenerated filter aid,

The invention discloses a processing method for poultry oil. The method comprises: placing a crude poultry oil at a predetermined temperature for forming a mixture containing liquid-type oil and solid-type oil; and harvesting the liquid-type oil from the mixture at the predetermined temperature. The predetermined temperature is set between 13 C. and 17 C., and the tolerance for the temperature measurement is 2 C. Accordingly, compared to the crude poultry oil, the processed poultry oil has a good commercial appearance without solid precipitation at room temperature.

The present invention relates to a process for in situ regeneration of spent filter aid including the steps of: a) circulating through a spent filter aid cake in a circulation loop a regenerating oil at a temperature of from 40 C. to 100 C., in a regenerating oil/spent filter aid (v/w) ratio of from 0.3/1 to 12/1; b) removing the regenerating oil from the treated spent filter aid cake; and c) recovering the regenerated filter aid.

A low-saturation grease composition and the use thereof. A grease composition, which comprises, based on the total mass thereof, 50-71% of grease, 25-40% of water, and 1-6% of a protein, wherein the grease has a saturation of 20-42%. A grease composition, which comprises: (1) palm oil and shea butter; and (2) liquid grease other than palm oil and shea butter, wherein the grease composition is in a solid state at a normal temperature, and has a saturation of 25-32%. The grease composition can be used for improving the juiciness, adhesiveness and chewiness of vegetarian food and improving the mouthfeel thereof, and is used for reducing water boiling loss and baking loss during cooking, or is used for increasing the food brittleness, reducing the oil precipitation rate in the food storage process, and reducing the stirring time of dough.

The present invention relates to a non-dairy creamer and the triglyceride composition including a first ingredient, a second ingredient and a third ingredient. The first ingredient and the second ingredient together are from about 65wt % to about 80wt % by the weight of the triglyceride composition, and the third ingredient is from about 20wt % to about 35wt % by weight of the triglyceride composition. The first ingredient, the second ingredient and the third ingredient each have a MCPD content of less than 2500 ppb and a GE content of less than 1000 ppb. The first ingredient and the second ingredient are different, and the first ingredient and second ingredient are each selected from the group consisting of palm oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm stearin, palm super stearin, palm olein, palm super olein, palm mid-fraction and a combination thereof. The third ingredient includes a lauric triglyceride.

The use of ultrasound or acoustics applied at a level below that which causes cavitation to control the energy balance between particles and the liquid phase in a metastable liquid.