General Mills, Inc.

Hershey Foods Corporation

Source Food Technology, Inc

Jeffrey B Fine

Steven S Marschner

Cecil T Massie

Brian Scott Baker

Steven Marschner

Lori A Hornung

The present invention is directed to a process for preparing a chocolate-like product containing non-tempering cocoa butter substitute and to the product prepared therefrom.

Process to prevent bloom in chocolate products that contain fat

A process for the continuous removal of cholesterol from a feed oil which comprises (a) wet milling a raw oil having an elevated cholesterol level with an extraction oil whereby there is formed a mixture of the raw oil and extraction oil; (b) centrifuging said mixture to yield a first fraction low in cholesterol, said first fraction being suited for incorporation into a foodstuff, and a second fraction which is an oil feed having a high level of cholesterol; (c) introducing said oil feed at a temperature of at least about 400.degree. F. at an upper portion of a countercurrent thin-film steam stripper while simultaneously introducing steam at a lower portion thereof, wherein said countercurrent thin film steam stripper is internally configured with sufficient active surface area so that it is capable under appropriate operating flow conditions of temperature, pressure and steam flow rates to remove at least 65% cholesterol from a cholesterol containing oil, said countercurrent thin-film steam stripper being continuously maintained at a pressure of at least about 1 mmHg and a temperature of at least about 400.degree. F., whereby there is produced a two phase exit flow therefrom comprising a liquid phase containing oil with reduced level of cholesterol and a vapor phase rich in cholesterol; (d) and recycling said liquid phase as an extraction oil for said wet milling.

Preparation of low cholesterol oil

Disclosed are physical processes for fats and oils, especially fish oils and dairy oils and fats, involving deodorization and/or cholesterol level reduction. Either freshly refined oils or stored oils that have oxidized (such as reverted fish oil) can be treated. When processing fish oil, the fish oil is preferably deaerated, mixed with steam, heated, flash vaporized, thin-film stripped with countercurrent steam, cooled (all steps being performed under vacuum), and then stored under oxygen free conditions. When processing dairy and various other oils and fats, certain of the above steps such as initial deaeration and final storage under oxygen free conditions may be eliminated. The process provides oils and fats from which all or a substantial portion of the free or non-esterified cholesterol has been removed and which, at least in the case of fish oils, are clean tasting.

Physical process for the deodorization and/or cholesterol reduction of

Disclosed are physical processes for fats and oils, especially fish oil, involving simultaneous deodorization and cholesterol level reduction. Either freshly refined or stored oils that have oxidized (reverted fish oil) can be treated. In the process the fish oil is deaerated, mixed with steam, heated, flash vaporized, thin-film stripped with countercurrent steam, cooled (all steps being performed under vacuum), and then stored under oxygen free conditions. The process provides fish oils which are clean tasting and from which has been removed substantially all of the free or non-esterified cholesterol.

Growing community of inventors

Harrisburg, PA, United States of America

Jeffrey B Fine