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.

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.

Methods for refining crude tobacco seed oils and the refined tobacco seed oils produced by such methods are provided herein. In particular, methods for reducing the amount of free fatty acids in the crude oil, for modifying the color of the crude oil, and for reducing any undesirable taste/odor associated with the crude oil are provided. The present invention further relates to the incorporation and use of such refined oil within various products.

Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80 C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

The use of a composition including at least one saturated free fatty acid and at least one unsaturated free fatty acid as additive, for modifying the mechanical properties of a thermoplastic polymer material. An additivated thermoplastic polymer material and a process for producing same are also described.

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 present disclosure relates to methods and systems for injecting a gas (e.g., air) into a grain oil recovered from a grain process so as to remove an amount of one or more materials (e.g., moisture, unsaponifiables, insolubles, free fatty acids, and the like) from the grain oil.

The present disclosure relates to methods and systems for injecting a gas (e.g., air) into a grain oil recovered from a grain process so as to remove an amount of one or more materials (e.g., moisture, unsaponifiables, insolubles, free fatty acids, and the like) from the grain oil.

Methods for refining crude tobacco seed oils and the refined tobacco seed oils produced by such methods are provided herein. In particular, methods for reducing the amount of free fatty acids in the crude oil, for modifying the color of the crude oil, and for reducing any undesirable taste/odor associated with the crude oil are provided. The present invention further relates to the incorporation and use of such refined oil within various products.

A process for deodorizing edible oil in a plant includes generating a vacuum in the plant and filling a degassing stage with edible oil which passes through the degassing and separating stages in succession and is treated concurrently with stripping steam; and heating the batch in the separating stages of the stripping column's upper section to 150 to 180 C., middle section to 230 to 260 C., and cooling the lower section to 90 to 120 C.; scrubbing and condensing vapors departing from the separating stages of the upper and lower sections with fatty acid to get mixed fatty acid distillate; indirectly heating a batch in a first separating stage in the stripping column middle section; and condensing that batch from separation stages vapors of the stripping column middle section and fractionating selectively into a first and second fatty acid phase, respectively rich and poor in sterols and tocopherols.