The present invention relates to a method for accelerating oxidation of lipids comprising the step of holding a lipid composition in the presence of cumin for a prolonged time at an elevated temperature. Further aspects of the invention are the resulting lipid composition as well as food products such as concentrated seasoning or flavoring products, condiments, sauces, gravies or ready-to-eat food products comprising said lipid composition.

The invention relates to partially saponified rice bran wax oxidates, to a process for the production of these products and to their use for agriculture or forestry purposes, as an additive in plastics processing, in care products, in printing inks and/or in paints.

Disclosed herein are polyketone triglyceride compositions containing 8 to 16 ketone carbonyl moieties per triglyceride unit and methods of making. Also disclosed are polyimine triglyceride compositions having has 8 to 16 nitrogen moieties per triglyceride unit and methods of making. Also disclosed are polyamine triglyceride compositions containing 8 to 16 nitrogen moieties per triglyceride unit and methods of making.

This invention relates to a process for obtaining monocarboxylic and dicarboxylic acids from unsaturated carboxylic acids and/or their derivatives. The said process comprises an oxidative cleavage reaction of vicinal diols into which are fed at least some of the aqueous phase separated out at the end of the reaction itself and at least one base so that the pH of the aqueous solution at the start of the oxidative cleavage reaction is between 4 and 7.

A crosslinkable surfactant useful for preparing an emulsion polymerization composition; the crosslinkable surfactant including (a) a crosslinkable functionality and a hydrophobic tail with a Tung oil derivative structure, and (b) a polyalkylene oxide or polyglycerin part as hydrophilic head; an emulsion polymerization process using the crosslinkable surfactant; an emulsion polymerization composition; and a process for preparing the emulsion polymerization composition.

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat.

Polyols are produced by an alkoxylation process in which a vegetable oil containing hydroxyl functional groups is combined with a DMC catalyst to form a mixture, the DMC catalyst is then activated by adding ethylene oxide and/or propylene oxide to the vegetable oil/catalyst mixture, and ethylene oxide and propylene oxide are added to the mixture containing activated DMC catalyst in amounts such that the total of percentage of ethylene oxide in the polyol plus percentage of primary hydroxyl groups in the polyol produced is from 50 to 77% and the percentage of primary hydroxyl groups is at least 30% but less than 50%. These polyols are useful for the production of molded polyurethane foams, particularly, hot-cure molded polyurethane foams.

Provided are polytriglyceride-AAG compositions, and corresponding coatings and coated articles. Also provided are methods for preparing the polytriglyceride-AAG compositions, and corresponding reagents including -ketoimide compositions and triglyceride-AAG (acetoacetyl group) compositions. Coatings using the polytriglyceride-AAG compositions may be useful for, e.g., replacing bisphenol-A cross-linked coatings used in food and beverage containers, coating metal articles, and the like.

The present invention relates to a novel composition and methods of preparation thereof. More specifically, the compositions are useful as personal care products, as wound healing compositions, as a disinfectant and also for nosocomial infections.

Fatty acid based surfactants and methods for producing fatty acid based surfactants are described. The method includes reacting a fatty acid ester epoxide with a hydroxy acid, a hydroxy ester, a polyoxyalkyl diol, or a polyamine. Any remaining esters from the original fatty acid ester epoxide or hydroxy ester can optionally be hydrolyzed. Methods for making citric acid derived surfactants are also described.