A method for removing FFAs and toxins from edible oils, without requiring short path distillation and its attendant high temperatures and high loss of product, includes preheating a crude or refined edible oil input stream, having a toxic material content of at least about 1 PPB, to a temperature of about 400-450 F. and introducing the preheated edible oil stream to the top of a vertical stripper column operating at a pressure of about 0.1-3 Torr, typically about 2 Torr. The downward flowing edible oil stream in the stripper is stripped by superheated steam flowing in a countercurrent direction up through the stripper column. Refined and deodorized edible oil having a toxic material content of less than about 500 PPT, and typically as low as about 1 PPT, and at most about 0.2% by weight FFAs, is removed from the stripper.

A method for removing FFAs and toxins from edible oils, without requiring short path distillation and its attendant high temperatures and high loss of product, includes preheating a crude or refined edible oil input stream, having a toxic material content of at least about 1 PPB, to a temperature of about 400-450 F. and introducing the preheated edible oil stream to the top of a vertical stripper column operating at a pressure of about 0.1-3 Torr, typically about 2 Torr. The downward flowing edible oil stream in the stripper is stripped by superheated steam flowing in a countercurrent direction up through the stripper column. Refined and deodorized edible oil having a toxic material content of less than about 500 PPT, and typically as low as about 1 PPT, and at most about 0.2% by weight FFAs, is removed from the stripper.

The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230? C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230? C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

The present invention relates to processes for extracting lipid from vegetative plant parts such as leaves, stems, roots and tubers, and for producing industrial products such as hydrocarbon products from the lipids. Preferred industrial products include alkyl esters which may be blended with petroleum based fuels.

The present invention relates to processes for extracting lipid from vegetative plant parts such as leaves, stems, roots and tubers, and for producing industrial products such as hydrocarbon products from the lipids. Preferred industrial products include alkyl esters which may be blended with petroleum based fuels.

A fat or oil composition, including a fat or oil. A content of diacylglycerols in the fat or oil is from 60 mass % to 100 mass %, a content of eicosapentaenoic acid in constituent fatty acids of the diacylglycerols is from 15 mass % to 99 mass %, and a content (X) of the diacylglycerols and a content (Y) of the eicosapentaenoic acid satisfy a relationship of the following expression (1):

X?0.6+Y>60(1)

where X represents the content (mass %) of the diacylglycerols in the fat or oil, and Y represents the content (mass %) of the eicosapentaenoic acid in the constituent fatty acids of the diacylglycerols.

A solid avocado oil is characterized in that its palmitic acid content in relation to total fatty acids is between 15 and 35% and its complete melting point is within a range of from 20 to 50? C., the avocado oil being obtained from avocado of a variety selected from the list consisting of Hass, Fuerte, Bacon, Pinkerton, Ettinger, Lula, Ryan, Barker, and/or Peruano. A cosmetic or pharmaceutical composition is characterized in that it comprises, in a cosmetically or pharmaceutically acceptable vehicle, a solid avocado oil according to the invention. A method for obtaining a solid avocado oil is characterized in that it is carried out on fresh or dehydrated fruit, crude avocado oils, or co-products from the refining or dewaxing of crude avocado oils.

A method for producing an oil and/or fat composition for infant formula aims to provide an oil and/or fat composition for infant formula having a reduced content of glycidol and glycidol fatty acid esters. The method for producing an oil and/or fat composition for infant formula is achieved by blending a specific oil and/or fat species with an oil and/or fat that is subjected to a bleaching operation including a contact treatment using an acid.

One or more techniques are disclosed for a process of preparing a concentrated form of a vegetable-based stearic acid from a plant source. The process may comprise drying and deodorizing a vegetable based emulsion; and further concentrating the resulting fatty acid and triglyceride mix. The process may further comprise distillation of the resulting concentrated fatty acid and triglyceride mix, to separate the free fatty acids from the triglycerides. Additionally, the process may comprise fractional distillation of the free fatty acid distillate, to produce a concentrated from of the stearic acid, separating it from other fatty acids.