EDIBLE OILS FATS USED

Brand Owner (click to sort) Address Description
CHOCOMATE THE NISSHIN OILLIO GROUP, LTD. 23-1, Shinkawa 1-chome, Chuo-ku Tokyo, 104-8285 Japan Edible oils and fats used in the manufacture of chocolate; edible oils and fats;CHOCOLATE MATE;
CIENTA THE NISSHIN OILLIO GROUP, LTD. 23-1, Shinkawa 1-chome, Chuo-ku Tokyo, 104-8285 Japan Edible oils and fats used in the manufacture of chocolate; edible oils and fats;
GOLDBAKE Sime Darby Oils Zwijndrecht Refinery B.V. Lindtsedijk 8 NL-3336 LE Zwijndrecht Netherlands Edible oils and fats used in the production of bakery products;GOLD BAKE;
LAGNTA THE NISSHIN OILLIO GROUP, LTD. 23-1, Shinkawa 1-chome, Chuo-ku Tokyo, 104-8285 Japan Edible oils and fats used in the manufacture of chocolate; edible oils and fats;The wording LAGNTA has no meaning in a foreign language.;
MARINOL STEPAN SPECIALTY PRODUCTS 100 W Hunter Ave. Maywood NJ 07607 edible oils and fats used in the manufacture of food products;
MASTERCRAFT Sime Darby Oils Zwijndrecht Refinery B.V. Lindtsedijk 8 NL-3336 LE Zwijndrecht Netherlands Edible oils and fats used in the manufacture of confectionery products and also in the manufacture of edible coatings and fillings;MASTER CRAFT;
TIENTA THE NISSHIN OILLIO GROUP, LTD. 23-1, Shinkawa 1-chome, Chuo-ku Tokyo, 104-8285 Japan Edible oils and fats used in the manufacture of chocolate; edible oils and fats;The English translation of TIENTA in the mark is probe.;
VIENTA THE NISSHIN OILLIO GROUP, LTD. 23-1, Shinkawa 1-chome, Chuo-ku Tokyo, 104-8285 Japan Edible oils and fats used in the manufacture of chocolate; edible oils and fats;
VIENTA THE NISSHIN OILLIO GROUP, LTD. 23-1, Shinkawa 1-chome, Chuo-ku Tokyo, 104-8285 Japan Edible oils and fats used in the manufacture of chocolate; edible oils and fats;
 

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.