EDIBLE VEGETABLE OILS FATS

Brand Owner (click to sort) Address Description
BSP BSP Pharma A/S c/o Aarhus United A/S Denmark Edible vegetable oils and fats;Vegetable oils and fats for the pharmaceutical industry for use in the manufacture of dietary supplements and pharmaceutical preparations;Vegetable oils and fats for the perfumery and cosmetic industry for use in the manufacture of cosmetic preparations;
CEBES AAK Denmark A/S Slipvej 4 8000 AARHUS C Denmark EDIBLE VEGETABLE OILS AND FATS;
CHOCOTAN NOBLEE & THORL GMBH 24 SEEHAFENSTRASSE D-2100, HAMBURG 90 Germany EDIBLE VEGETABLE OILS AND FATS FOR USE IN THE MANUFACTURE OF FOODSTUFFS AND CONFECTIONS;
CONFAO AAK Denmark A/S Slipvej 4 8000 AARHUS C Denmark EDIBLE VEGETABLE OILS AND FATS FOR FOOD;
DELIAIR AarhusKarlshamn Denmark A/S M.P. Bruuns Gade 27 Aarhus C Denmark edible vegetable oils and fats for use as foodstuffs or in the foodstuff industry;
DELIAIR Aarhus United Denmark A/S M.P. Bruuns Gade 27 DK-8000 Århus C Denmark edible vegetable oils and fats for use as foodstuffs or in the foodstuff industry;
DELIAIR Aarhus United A/S M.P. Bruuns Gade 27 DK-8000 Århus C Denmark edible vegetable oils and fats for use as foodstuffs or in the foodstuff industry;
ILLEXAO AAK Denmark A/S Slipvej 4 8000 AARHUS C Denmark Edible vegetable oils and fats for food;
SHOKAO AAK Denmark A/S Slipvej 4 8000 AARHUS C Denmark EDIBLE VEGETABLE OILS AND FATS;
TRIPLEFILL AAK Denmark A/S Slipvej 4 8000 AARHUS C Denmark EDIBLE VEGETABLE OILS AND FATS FOR FOOD;TRIPLE FILL;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A process for the producing edible protein-containing meal for human and animal consumption and high quality food grade oils from oil seed using iodotrifluoromathane as the solvent is shown. The meal has a significantly improved level of dietary available (absorbable) protein. The process involves the preparation of protein isolates by a procedure which is conducted at room temperature, thus decreases protein degradation and denaturing which is caused by elevated temperatures. The process also provides for extraction of substantially all oils and fats, which interfere with the formation of the protein micelle, from the protein meal providing a cleaner, purer product with high levels of absorbable protein. Such protein isolates can then be used as such or added to formulated foods in order to increase the total protein content of that food. The protein produced and the oils recovered have compositions which are also unique and unobtainable by prior processing methods.