307 results about "Saturated fat" patented technology

Unsaturated palm oil fatty alcohols with an iodine number in the range from 65 to 85, which contain substantially unsaturated fatty alcohols and mixtures of saturated fatty alcohols of the formula (I):R1OH   (I)in which R1 is a saturated or unsaturated, linear or branched alkyl radical having 14 to 20 carbon atoms, are obtained by (a) fractionating palm oil fatty acid methyl esters into a mainly saturated C16-distillate and a mainly unsaturated C16 / 18-bottom product; and (b) hydrogenating the bottom product with retention of the double bonds to give the corresponding alcohols.

The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

Butters are made from high oleic vegetable oils during a procedure by which a large percentage of the oleic acid is transformed into trans-configured elaidic acid, without significantly increasing the saturated fat present in the high oleic vegetable oil. The vegetable oils have an initial oleic acid content of at least about 75 weight percent, with the hard butter made from it being a high elaidic hard fat having at least about 65% trans-configured elaidic acid. The preferred process is a single-step procedure of hydrogenation in the presence of a deadened catalyst such as a sulfur-poisoned nickel catalyst.

The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

A process for producing a saturated aliphatic carboxylic acid amide, comprising reacting a saturated aliphatic carboxylic acid with ammonia to thereby obtain a saturated aliphatic ammonium carboxylate and subjecting the saturated aliphatic ammonium carboxylate to a dehydration reaction for obtaining a saturated aliphatic carboxylic acid amide, wherein the dehydration reaction of the saturated aliphatic ammonium carboxylate is conducted while supplying water to a reaction system in which the dehydration reaction is carried out. Preferably, water is continuously supplied to the reaction system so that the production of the saturated aliphatic carboxylic acid amide is carried out in a continuous manner and the amount of water present in a steady state ranges from 20 to 70 mol per 100 mol of a total of the saturated aliphatic carboxylic acid, the ammonia, the saturated aliphatic ammonium carboxylate, the saturated aliphatic carboxylic acid amide and the water. This process enables simplification of the production steps, ensures high operation efficiency, lowers production facility constructing and operating costs, reduces the amount of by-products and enables producing a high-purity carboxylic acid amide at a high selectivity, at a high yield and on an industrial scale.

The frozen desserts include aerated “ice-cream-like” frozen desserts, comprising more than 80.0 percent, preferably 80.5 to 87.1 percent, by weight of tofu puree, containing particles. Such frozen desserts include, but are not limited to, products that contain, per 100 grams of product, 3 grams or less of fat, 130 or fewer Calories, 140 milligrams or less of sodium, 300 milligrams or more of calcium, 1 gram or less of saturated fat, 20 milligrams or less of cholesterol, and / or 5 grams or more of soy protein without additionally requiring the use of isolated soy protein or any other soy-protein-containing material.