The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.

A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.

A bleaching clay product, a method of producing and a method of decolorizing an oil are disclosed. The bleaching clay product comprises attapulgite that has been thermally activated. The bleaching clay product may have a permeability in oil in the range of 0.04-3 darcy and may have a surface area of 45-140 m.sup.2/g. The method of producing such bleaching clay product may comprise thermally activating a material that includes attapulgite by heating the material at a temperature in the range of 300 to 900° C. The method of decolorizing may include contacting for a contact time an oil with the bleaching clay product that comprises attapulgite that has been thermally activated, and separating the bleaching clay product from the oil to recover a decolorized oil that has a lower red color than the oil had prior to the contacting.

A bleaching clay product, a method of producing and a method of decolorizing an oil are disclosed. The bleaching clay product comprises attapulgite that has been thermally activated. The bleaching clay product may have a permeability in oil in the range of 0.04-3 darcy and may have a surface area of 45-140 m.sup.2/g. The method of producing such bleaching clay product may comprise thermally activating a material that includes attapulgite by heating the material at a temperature in the range of 300 to 900° C. The method of decolorizing may include contacting for a contact time an oil with the bleaching clay product that comprises attapulgite that has been thermally activated, and separating the bleaching clay product from the oil to recover a decolorized oil that has a lower red color than the oil had prior to the contacting.

The invention relates to a reduced-sugar fat-based confectionery composition and to a process for the manufacture of said fat-based confectionery composition. The invention also relates to the use of sucrose having a small particle size distribution D90 and bulking agents for reducing the sugar and/or calories in fat-based confectionery compositions. It also covers the fat-based compositions obtained from the process and the use of said fat-based composition in food products.

The invention relates to a reduced-sugar fat-based confectionery composition and to a process for the manufacture of said fat-based confectionery composition. The invention also relates to the use of sucrose having a small particle size distribution D90 and bulking agents for reducing the sugar and/or calories in fat-based confectionery compositions. It also covers the fat-based compositions obtained from the process and the use of said fat-based composition in food products.