The invention relates to method for deacidification of fats and oils comprising: feeding stream (1) to a stripping section; condensing the volatile phase in a high temperature condensing zone, sending the condensed phase to distillation A; distillating the condensed phase, obtaining a volatile stream; passing the volatile stream along with the vapor phase from the condensation zone to a cold condensation zone obtaining a condensate and a stream (4); allowing stream (4) to continue to vacuum system and subjecting the cold condensate to distillation B; and producing a stream of fatty acids (5) and a stream of micronutrients (6).

The present invention relates to the use of short-path evaporation for reducing from deodorized triglyceride oils the content of propanol components selected from chloropropanols, chloropropanol fatty acid esters, epoxypropanols, epoxypropanol fatty acid esters, and combinations of two or more thereof. It further relates to the use of short-path evaporation wherein further the content of acyl glycerol components is reduced and these acyl glycerol components are selected from diacyl-glycerols, triglycerides with molecular weight in the range below 730 and mixtures of two or more thereof.

The present invention relates to the use of short-path evaporation for reducing from deodorized triglyceride oils the content of propanol components selected from chloropropanols, chloropropanol fatty acid esters, epoxypropanols, epoxypropanol fatty acid esters, and combinations of two or more thereof. It further relates to the use of short-path evaporation wherein further the content of acyl glycerol components is reduced and these acyl glycerol components are selected from diacyl-glycerols, triglycerides with molecular weight in the range below 730 and mixtures of two or more thereof.

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 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 vegetable oil physical refining process able to mitigate the occurrence of glycidyl esters (GE) including at least a deodorization step followed by a stripping step, wherein, the deodorization step includes contacting said vegetable oil with steam at a pressure above 5 mbara, during at least 10 minutes at a temperature of at least 230° C., and wherein the stripping step includes stripping the oil resulting from the deodorization step at a pressure below 5 mbara and at a temperature not exceeding 280° C. The process does not compromise the heat bleaching and the full removal of unwanted colours, taste and smell from the physically refined edible oil.

A vegetable oil physical refining process able to mitigate the occurrence of glycidyl esters (GE) including at least a deodorization step followed by a stripping step, wherein, the deodorization step includes contacting said vegetable oil with steam at a pressure above 5 mbara, during at least 10 minutes at a temperature of at least 230° C., and wherein the stripping step includes stripping the oil resulting from the deodorization step at a pressure below 5 mbara and at a temperature not exceeding 280° C. The process does not compromise the heat bleaching and the full removal of unwanted colours, taste and smell from the physically refined edible oil.

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).

A method for producing a high viscosity, low volatiles blown stripped oil blend is provided. The method may include the steps of: (i) obtaining an oil blend of corn stillage oil and soybean oil having a weight ratio of corn stillage oil to soybean oil of from about 1:2 to 3:1; (ii) heating the oil blend to at least 90° C.; (iii) passing air through the heated oil blend to produce a blown oil having a viscosity of at least 50 cSt at 40° C.; and (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to less than 5.0 mg KOH/gram.

A method for producing a high viscosity, low volatiles blown stripped oil blend is provided. The method may include the steps of: (i) obtaining an oil blend of corn stillage oil and soybean oil having a weight ratio of corn stillage oil to soybean oil of from about 1:2 to 3:1; (ii) heating the oil blend to at least 90° C.; (iii) passing air through the heated oil blend to produce a blown oil having a viscosity of at least 50 cSt at 40° C.; and (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to less than 5.0 mg KOH/gram.