Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of improved characteristics may include one or more of increased effective release, increased oxidative stability, increased OSI induction time, increased shelf life, increased smoke point, and a reduction in the increase in viscosity induced by oxidation or heat.

A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils, by adding to short-path evaporated treated oil at least one other oil. It further relates to a composition comprising short-path evaporated treated palm oil and, at least one other oil. Furthermore, it relates to the food products comprising these oils with improved oxidative stability.

A processes for increasing the stability of a composition containing polyunsaturated an omega-6 fatty acid against oxidation proceeds by (i) providing a starting composition containing at least one polyunsaturated omega-6 fatty acid component; (ii) providing a lysine composition; (iii) admixing an aqueous, an aqueous-alcoholic or an alcoholic solution of starting composition and lysine composition, and subjecting a resulting admixture to spray drying conditions subsequently, thus forming a solid product composition containing at least one salt of a cation derived from lysine with an anion derived from the polyunsaturated omega-6 fatty acid; the product composition exhibiting a solvent content SC selected from the following; SC<5 wt %, SC<3 wt %, SC<1 wt %, or <0.5 wt %.

Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of improved characteristics may include one or more of increased effective release, increased oxidative stability, increased OSI induction time, increased shelf life, increased smoke point, and a reduction in the increase in viscosity induced by oxidation or heat.

The present invention addresses the problem of providing an ascorbic acid-containing oil and fat that allows improvement of ascorbic acid content in the ascorbic acid-containing oil and fat and that can be used for a variety of food items. In this oil-and-fat composition, an appropriate amount of ascorbic acid is contained, and the ascorbic acid is contained as an aqueous solution having a pH of 2.5-5.3.

A method for lowering the oxidising power of a liquid or semi-liquid organic composition, as well as of the so-called free organic composition that can be obtained by this method. Also, a free organic composition that can be obtained by the method of the invention, as well as a food, cosmetic or chemical composition or a pharmaceutical composition containing the composition treated by the method.

The present invention relates to fuel derived from renewable resources. More specifically, the present invention provides a composition which can be used as a fuel and a mixture which can be added to one or more C.sub.8-22 fatty acid triglycerides in order to provide a fuel. In particular, the present invention concerns the reduction of decomposition of such fuels due to bacterial growth and oxidation.

The present invention relates to a composition comprising: (i) from 10 to 40% by weight, preferably from 20 to 30% by weight of an edible oil; (ii) lactose and (iii) mannitol

wherein the edible oil comprises at least 20% by weight, preferably between 25 and 40% by weight, typically 30 and 35% by weight of polyunsaturated fatty acids and the weight ratio of lactose to mannitol is from 1:3 to 3:1, preferably between 1:2 to 2:1, more preferably 1:1.

A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.