Pongamia oil composition, preparation method and use thereof

Abstract

Provided herein are compositions of Pongamia oil suitable for animal consumption, particularly human consumption, and methods of producing such compositions. The compositions are edible and non-bitter, and have certain properties that make such compositions suitable for use as and / or in various food and beverage products. Also provided herein are methods of analyzing Pongamia oil.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to and the benefit of U.S. Provisional Application No. 63 / 004,790, filed on April 3, 2020, the entire disclosure of which is incorporated herein by reference in its entirety. Technical Field

[0003] The present disclosure relates generally to Pongamia oleifera (Pongamia oleifera) compositions, and more particularly, to edible and non-bitter Pongamia oleifera oil, as well as methods of producing the same, and methods of using the same in food and beverage products. Background Art

[0004] Growing concerns related to population growth, climate change, and the viability of existing agricultural practices in the coming decades have led to a surge in research and development of alternative food sources to ensure future global food security. Renewable plant-based sources have prompted significant interest in environmentally friendly and sustainable ways to alleviate pressure on the global food supply.

[0005] Millettia pinnata, also known as Pongamia pinnata or Pongamia glabra, or more commonly known as Pongamia or Karanja, is a common tree throughout Asia and may provide a major source for future plant-based foods. Pongamia trees use a fraction of the land required for soybean plants to produce the same amount of beans. Pongamia trees can grow on degraded soils and allow deforestation problems caused by soybeans to be avoided. Pongamia also produces larger amounts of protein and vegetable oil per acre compared to soybeans. Pongamia oil extracted from Pongamia oilseeds provides a potential renewable source of oil used in food comparable to beans. However, Pongamia oilseeds also have other components known in the art that have a taste and odor that are unpleasant to humans, including pongamitin and pongamidion. It is desirable to minimize the amount of pongamitin and pongamidion in an oil that is used as a viable food source.

[0006] Currently, widespread use of Pongamia-derived foods is hampered by the lack of methods for preparing Pongamia compositions having low levels of pongamitin and pongamidione while maintaining the inherently high nutrient content (protein, carbohydrates, etc.) of the oilseed itself. Existing methods for removing these undesirable components from Pongamia seed cake and oil are inadequate and often require severe destructive conditions that reduce and degrade the nutrients to an extent that severely affects the nutritional value of Pongamia. The lack of methods for producing Pongamia compositions having the critical balance of retained nutrient content and sufficiently low levels of anti-nutrients makes incorporation of Pongamia-derived oils on a large enough scale uneconomically feasible.

[0007]

[0006] Therefore, what is desired in the art is a commercially viable method of obtaining edible compositions from Pongamia oil seeds that maintain an optimal nutritional balance while minimizing components such as pongamitin and pongamidione. Summary of the invention

[0008] In some aspects, provided herein is an edible and non-bitter Pongamia oil composition. Such Pongamia oil composition can be used as a useful ingredient in a variety of food and beverage products and addresses a large unmet need in the industry for emerging plant-based products.

[0009] In certain aspects, methods for producing a pongamia oil composition using solid-liquid separation are provided. In some embodiments, the method comprises: mechanically separating dehulled pongamia oil seeds to produce crude pongamia oil and at least partially deoiled seed cake, wherein the crude pongamia oil comprises pongamia oil, pongamitin, pongamidione, other furanoid flavonoids, and other unsaponifiables; and extracting the crude pongamia oil with an immiscible solvent at an elevated temperature to produce a pongamia oil composition, wherein the ratio of solvent to crude pongamia oil is between 1:1 and 20:1, and wherein the composition is edible and non-bitter, has less than 150 ppm of pongamitin and / or pongamidione, and has less than 1% unsaponifiables.

[0010] In certain embodiments, the method includes: a) mechanically separating dehulled Pongamia oil seeds to produce crude Pongamia oil and at least partially deoiled seed cake, wherein the crude Pongamia oil includes Pongamia oil, Pongamitin, Pongamidione, other furanoid flavonoids, and other unsaponifiables; b) combining the crude Pongamia oil with an immiscible solvent at an elevated temperature to form a mixture; c) allowing the mixture to settle into at least a Pongamia oil layer and a solvent layer at an elevated temperature; d removing the solvent layer from step c) at an elevated temperature to isolate the Pongamia oil layer, wherein the Pongamia oil layer includes edible and non-bitter Pongamia oil. In some embodiments, the method also includes: cooling the Pongamia oil layer from step c); allowing the Pongamia oil layer to settle into at least a Pongamia oil layer and a solvent layer; and removing the solvent layer to isolate the Pongamia oil layer, wherein the Pongamia oil layer includes edible and non-bitter Pongamia oil. In some variations, the method further comprises repeating steps b)-d) by combining the isolated Pongamia oil layer with fresh immiscible solvent.

[0011] In other aspects, a continuous countercurrent process for producing a pongamia oil composition is provided, comprising: a) mechanically separating dehulled pongamia oil seeds to produce crude pongamia oil and an at least partially deoiled seed cake, wherein the crude pongamia oil comprises pongamia oil, pongamitin, pongamidione, other furanoflavonoids, and other unsaponifiables; b) separating the crude pongamia oil by liquid-liquid extraction using an immiscible solvent at elevated temperature into a raffinate and a solvent-rich light phase, wherein the ratio of solvent to crude pongamia oil is between 1:1 and 20:1, wherein the raffinate comprises pongamia oil; The invention relates to a method of preparing a pongamia oil composition comprising: preparing a pongamia oil and residual solvent, and wherein the solvent-rich light phase comprises the solvent and residual pongamia oil; c) cooling the raffinate to separate the residual solvent from the pongamia oil; d) isolating at least a portion of the pongamia oil in the cooled raffinate to produce a pongamia oil composition, wherein the composition is edible and non-bitter, has less than or equal to 150 ppm of pongamitin and / or pongamidione, and has less than 1% unsaponifiable matter; e) isolating at least a portion of the solvent from the solvent-rich light phase; and f) combining the isolated solvent with additional crude pongamia oil for liquid-liquid extraction.

[0012] In one aspect, a Pongamia oil composition produced according to any of the methods described herein is provided. In other aspects, an edible and non-bitter Pongamia oil composition is provided.

[0013] In other aspects, use of a pongamia oil composition in a food or beverage product is provided. In some variations, the pongamia oil composition can be used as or in salad oil; frying oil; sauteeing oil; vinaigrette; sauce; dressing; vegan meat mimetics, beverages, or blended into margarine and other fats in solid fat applications.

[0014] In other aspects, analytical methods are provided to measure the content of pongamia and pongamia dione that may be present in a sample of pongamia oil. In some embodiments, the method comprises: combining pongamia oil with an extraction solvent to provide an extraction mixture; subjecting the extraction mixture to sonication; separating the sonicated mixture into an extracted pongamia composition and an extract comprising pongamia or pongamia dione or both; and measuring the concentration of pongamia or pongamia dione or both present in the extract. In some variations, the extraction solvent comprises an alkyl ketone. In some embodiments, the measuring step involves determining the concentration of pongamia and / or pongamia dione by high performance liquid chromatography with an ultraviolet detector (e.g., using HPLC-DAD).

[0015] In one aspect, a pongamia oil composition is provided having: less than or equal to about 1000 ppm of combined pongamia and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition; less than or equal to about 1% unsaponifiable matter by weight; a peroxide value less than or equal to about 5 meq / kg; a p-anisidine value less than or equal to about 10; and less than or equal to about 5000 ppm of residual solvent, wherein the residual solvent, if present, is a food grade solvent. In some variations, the Pongamia oil composition has less than or equal to about 150 ppm of pongamia tin as determined by HPLC-DAD analysis of an acetone extract obtained from the Pongamia oil composition; less than or equal to about 150 ppm of pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the Pongamia oil composition; less than or equal to about 1% unsaponifiable matter by weight; a peroxide value less than or equal to about 5 meq / kg; a p-anisidine value less than or equal to about 5; and less than or equal to about 5000 ppm of residual solvent, wherein the residual solvent, if present, is a food grade solvent.

[0016] In another aspect, a method for producing a pongamia oil composition is provided, comprising: mechanically separating dehulled pongamia oil seeds to produce crude pongamia oil and an at least partially deoiled seed cake, wherein the crude pongamia oil comprises pongamia oil, pongamitin, pongamidione, other furanoid flavonoids, and other unsaponifiables; and extracting the crude pongamia oil with ethanol at an elevated temperature to produce the pongamia oil composition, wherein the ratio of solvent to crude pongamia oil is between 1:1 and 20:1, and wherein the composition is edible and non-bitter, having less than or equal to about 1000 ppm combined pongamitin and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition; less than or equal to about 1% unsaponifiables by weight; a peroxide value less than or equal to about 5 meq / kg; and a p-anisidine value less than or equal to about 10.

[0017] In yet another aspect, a continuous countercurrent process for producing a Pongamia oil composition is provided, comprising: a) mechanically separating dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially deoiled seed cake, wherein the crude Pongamia oil comprises Pongamia oil, Pongamitin, Pongamidione, other furanoflavonoids, and other unsaponifiables; b) separating the crude Pongamia oil into a raffinate and a solvent-rich light phase by liquid-liquid extraction using an immiscible solvent at elevated temperature, wherein the ratio of solvent to crude Pongamia oil is between 1:1 and 20:1, wherein the raffinate comprises Pongamia oil and residual solvent, wherein the solvent comprises ethanol, and wherein the solvent-rich light phase comprises the solvent and residual Pongamia oil; c) cooling the raffinate to separate residual solvent from the pongamia oil; d) isolating at least a portion of the pongamia oil in the cooled raffinate to produce a pongamia oil composition, wherein the composition is edible and non-bitter, having less than or equal to about 1000 ppm combined pongamitin and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition; less than or equal to about 1% unsaponifiable matter by weight; less than or equal to about 5 meq / kg peroxide value; and less than or equal to about 10 p-anisidine value; e) separating at least a portion of the solvent from the solvent-rich light phase; f) combining the isolated solvent with additional crude pongamia oil for liquid-liquid extraction.

[0018] In other aspects, provided herein are food or beverage products including a pongamia oil composition obtainable by the methods provided herein. In some embodiments, the pongamia oil composition is a light yellow color as determined by the Lovibond color-AOCS scale; the composition includes less than or equal to about 200 ppm of combined pongamia and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition, and the composition has a neutral flavor. In other embodiments, the pongamia oil composition is a yellow color as determined by the Lovibond color-AOCS scale; the composition includes less than or equal to about 150 ppm of pongamia and less than or equal to about 150 ppm of pongamia by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition, and the composition has one or more sensory attributes selected from the group consisting of: nuttiness, butteriness, grassiness, smoothness, and sweetness, and any combination thereof. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The present application may be understood by referring to the following description in conjunction with the accompanying drawings.

[0020] Figure 1 Depicted is an exemplary analytical method for determining the concentration of pongamia tin and / or pongamidione in a pongamia oil sample.

[0021] Figure 2 An exemplary batch process for purifying a crude Pongamia oil mixture to produce an edible and non-bitter Pongamia oil composition is depicted.

[0022] Figure 3A and 3B The crude Pongamia oil ( Figure 3A ) and the furanoflavones present in the exemplary purified Pongamia oleifera oil composition ( Figure 3B ) are not present in furan flavonoids.

[0023] Figure 4 An exemplary continuous system for purifying a crude Pongamia oil mixture to produce an edible and non-bitter Pongamia oil composition is depicted. DETAILED DESCRIPTION

[0024] The following description sets forth exemplary methods, parameters, etc. However, it should be appreciated that such description is not intended as a limitation on the scope of the present disclosure, but is provided as a description of exemplary embodiments.

[0025] In some aspects, the present invention provides a Pongamia oil composition, and a method for producing such a composition. In some variations, the Pongamia oil composition has passed the human taste test. In some variations, the Pongamia oil composition is edible and bitter-free. The method provided to produce edible Pongamia oil removes or reduces the amount of furanoids and other unsaponifiables present, including removing or reducing the amount of pongamia and / or pongamidione that are generally considered inedible and potentially harmful to humans. In addition, the Pongamia oil composition provided has various characteristics that make this composition suitable for food and beverage products. For example, in some variations, the Pongamia oil composition has low insoluble impurities, low soap content, high smoke point, low monoglycerides and diglycerides, low glycerol, less unidentified fatty acids, low total sterols and light color (including, for example, low chlorophyll content).

[0026] Pongamia oil composition

[0027] In some embodiments, the Pongamia oil compositions provided herein are edible, non-bitter, and have an overall acceptable sensory profile in humans (eg, with respect to taste and smell).

[0028] Unsaponifiable matter

[0029] The unsaponifiable matter present in the Pongamia sutchuenensis composition generally includes compounds other than fatty acids. For example, the unsaponifiable matter may include furoflavonols, chlorophyll, tocopherols and sterols. In some embodiments, compared with the crude Pongamia sutchuenensis oil from which the composition is obtained, the Pongamia sutchuenensis oil composition provided herein (including the one produced according to the method herein) has a lower unsaponifiable matter content. In some embodiments, the Pongamia sutchuenensis oil composition provided herein (including the one produced according to the method herein) has a low unsaponifiable matter content. In some variations, the Pongamia sutchuenensis oil composition provided herein (including the one produced according to the method herein) has less than or equal to 5%, less than or equal to 4%, less than or equal to 3%, less than or equal to 2%, less than or equal to 1% unsaponifiable matter or less than or equal to 0.5% unsaponifiable matter by weight in the oil. In some variations, the Pongamia oil composition provided herein (including those produced according to the methods herein) has an unsaponifiable matter content of at least 50%, at least 55%, at least 60%, at least 70%, at least 80%, or at least 90% less by weight compared to the crude Pongamia oil from which the composition is obtained. Any suitable method or technique known in the art can be used to measure the unsaponifiable matter content in the composition herein. In some variations, the unsaponifiable matter content is determined by AOCS Ca 6a-40.

[0030] As mentioned above, furanoflavonols are a type of unsaponifiable matter. Furanoflavonoids are a class of compounds commonly found in Pongamia oil seeds and include anti-nutritional compounds such as pongamitin and pongamidione. In some embodiments, a Pongamia oil composition having a low, negligible or undetectable furanoflavonoid content is provided. In some variations, the Pongamia oil composition has less than or equal to about 1000 ppm, less than or equal to about 750 ppm, less than or equal to about 500 ppm, less than or equal to about 300 ppm, less than or equal to about 250 ppm, or less than or equal to about 200 ppm of furanoflavonoids. In some variations, the Pongamia oil composition has less than or equal to 500 ppm, less than or equal to 450 ppm, less than or equal to 400 ppm, less than or equal to 350 ppm, less than or equal to 300 ppm, less than or equal to 250 ppm, less than or equal to 200 ppm, less than or equal to 150 ppm, less than or equal to 100 ppm, less than or equal to 50 ppm, less than or equal to 40 ppm, less than or equal to 30 ppm, less than or equal to 20 ppm, or less than or equal to 10 ppm of furanoflavonoids.

[0031] In some embodiments, the pongamia oil composition has less than or equal to 150 ppm pongamia and / or pongamidione. In some variations of the foregoing, the pongamia and pongamidione concentrations are determined by the solvent extraction analytical method described herein.

[0032] In some embodiments, the pongamicon and pongamidione content of the pongamicon oil composition is determined by HPLC analysis of an alkyl ketone extract obtained from the pongamicon oil composition. In still other embodiments, the pongamicon and pongamidione content of the pongamicon oil composition is determined by HPLC analysis of an alkyl ketone extract obtained from the pongamicon oil composition according to the analytical methods described herein. In some embodiments, the alkyl ketone is acetone. In certain embodiments, the HPLC analysis of the alkyl ketone extract further comprises mass spectrometry detection or UV detection. In still certain other embodiments, the pongamicon and pongamidione content of the pongamicon oil composition is determined by HPLC-DAD analysis of an acetone extract obtained from the pongamicon oil composition according to the analytical methods described herein.

[0033] In some variations, the pongamia oil composition has less than or equal to 500 ppm, less than or equal to 400 ppm, less than or equal to 300 ppm, less than or equal to 250 ppm, less than or equal to 200 ppm, less than or equal to 150 ppm, less than or equal to 140 ppm, less than or equal to 130 ppm, less than or equal to 120 ppm, less than or equal to 110 ppm, less than or equal to 100 ppm, less than or equal to 90 ppm, less than or equal to 80 ppm, less than or equal to 70 ppm, less than or equal to 60 ppm, less than or equal to 50 ppm, less than or equal to 40 ppm, less than or equal to 30 ppm, less than or equal to 20 ppm, or less than or equal to 10 ppm of pongamia.

[0034] In some variations, the pongamia oil composition has less than or equal to 500 ppm, less than or equal to 400 ppm, less than or equal to 300 ppm, less than or equal to 250 ppm, less than or equal to 200 ppm, less than or equal to 150 ppm, less than or equal to 140 ppm, less than or equal to 130 ppm, less than or equal to 120 ppm, less than or equal to 110 ppm, less than or equal to 100 ppm, less than or equal to 90 ppm, less than or equal to 80 ppm, less than or equal to 70 ppm, less than or equal to 60 ppm, less than or equal to 50 ppm, less than or equal to 40 ppm, less than or equal to 30 ppm, less than or equal to 20 ppm, or less than or equal to 10 ppm of pongamia dione.

[0035] In other variations, the pongamia oil compositions may be characterized according to their combined pongamia and pongamidione concentrations. For example, in some variations, the pongamia oil compositions have less than or equal to about 1000 ppm, less than or equal to about 750 ppm, less than or equal to about 500 ppm, less than or equal to about 300 ppm, less than or equal to about 250 ppm, or less than or equal to about 200 ppm of combined pongamia and pongamidione. In certain variations, the pongamia oil compositions have less than or equal to 150 ppm, less than or equal to 140 ppm, less than or equal to 130 ppm, less than or equal to 120 ppm, less than or equal to 110 ppm, less than or equal to 100 ppm, less than or equal to 90 ppm, less than or equal to 80 ppm, less than or equal to 70 ppm, less than or equal to 60 ppm, less than or equal to 50 ppm, less than or equal to 40 ppm, less than or equal to 30 ppm, less than or equal to 20 ppm, or less than or equal to 10 ppm of pongamia and pongamidione.

[0036] In still other variations, the Pongamia oil composition has a ratio of pongamia to pongamidione greater than or equal to about 1. In other variations, the Pongamia oil composition has a ratio of pongamia to pongamidione less than or equal to about 1.

[0037] In one variation, the pongamia oil composition has no detectable amounts of pongamia and / or pongamidione based on the solvent extraction analytical method described herein.

[0038] In other variations, a Pongamia oil composition produced according to the methods described herein (e.g., obtained from crude Pongamia oil) has less than 100 times, less than 500 times, or less than 1000 times the amount of pongamiain compared to the crude Pongamia oil from which the composition is obtained. In some embodiments, a Pongamia oil composition produced according to the methods described herein (e.g., obtained from crude Pongamia oil) has less than 100 times, less than 150 times, or less than 200 times the amount of pongamidione compared to the crude Pongamia oil from which the composition is obtained.

[0039] fatty acid

[0040] In some embodiments, the Pongamia oil compositions described herein have lower amounts of mono- and di-glycerides, lower glycerol, and / or fewer unidentified fatty acids compared to the crude Pongamia oil from which the Pongamia oil compositions are obtained (e.g., according to the methods described herein). The Pongamia oil compositions have certain fatty acid profiles.

[0041] In some embodiments, the amount of total fatty acids identified in the Pongamia composition is at least 90%; or between 80% and 99%, or between 85% and 95%.

[0042] The Pongamia oil composition has a combination of various monounsaturated, polyunsaturated and / or saturated fatty acids. In some variations, the Pongamia composition has a higher content of monounsaturated fatty acids than polyunsaturated fatty acids. In some variations, the Pongamia composition has a higher content of saturated fatty acids than polyunsaturated fatty acids. In some variations, the Pongamia composition has a higher content of monounsaturated fatty acids than saturated fatty acids.

[0043] In certain embodiments, the Pongamia oil composition has a low trans fatty acid content or a lower trans fatty acid content than the crude Pongamia oil from which the Pongamia oil composition is obtained (e.g., according to the methods described herein). In some variations, the amount of trans fatty acids in the Pongamia composition is less than or equal to 5%, less than or equal to 1%, less than or equal to 0.5%, or less than or equal to 0.25%.

[0044] In some embodiments, the methods provided herein do not change the fatty acid profile of health, unless in a positive way (e.g., increasing the oleic acid content of the % weight basis). This is generally in contrast to other methods known in the art, which can fundamentally change the fatty acid profile in an unfavorable way (e.g., lower yield, less healthy or functionally balanced fatty acids). In some embodiments, the Pongamia oil composition includes ω6 fatty acids or ω9 fatty acids or any combination thereof. In some embodiments, the Pongamia oil composition includes ω3 fatty acids, ω6 fatty acids, ω7 fatty acids or ω9 fatty acids or any combination thereof. In some variations, the amount of ω9 fatty acids is greater than ω6 fatty acids. In some variations, the amount of the combined ω6 fatty acids and ω9 fatty acids is greater than the amount of the combined ω3 fatty acids and ω7 fatty acids. In some variations, the amount of the combined ω6 fatty acids and ω9 fatty acids is at least 50%, or at least 60%; or between 15% and 80%, or between 20% and 75%. In certain variations, the amount of ω3 fatty acids and / or ω7 fatty acids is less than 5%, less than 4%, less than 3%, less than 2%, or less than 1%.

[0045] In certain embodiments, the pongamia oil composition includes myristic acid, palmitic acid, palmitoleic acid, margaric acid, heptadecanoic acid, stearic acid, vaccenic acid, oleic acid, linoleic acid, arachidic acid, gondoic acid, eicosadienoic acid, behenic acid, erucic acid, or lignoceric acid, or any isomers thereof, or any combination of the foregoing.

[0046] In still further embodiments, the Pongamia oil composition can be described according to the amount of individual fatty acids present in the composition as a percentage of the total fatty acids present.

[0047] In some variations, the Pongamia oil composition includes oleic acid. In one variation, the amount of oleic acid in the Pongamia oil composition is at least 40%, or at least 50%; or between 30% and 70%, between 30% and 60%, or between 45% and 55%.

[0048] In certain variations, the Pongamia oil composition includes linoleic acid or an isomer thereof. In one variation, the amount of linoleic acid or an isomer thereof in the Pongamia oil composition is at least 15%; or between 10% and 20%. In certain variations, the Pongamia oil composition includes linolenic acid or an isomer thereof. In certain variations, the linolenic acid is alpha linolenic acid. In one variation, the amount of alpha linolenic acid in the Pongamia oil composition is between 1% and 5%.

[0049] In certain variations, the Pongamia oil composition includes palmitic acid. In one variation, the amount of palmitic acid in the Pongamia oil composition is at least 5%; or between 5% and 10%.

[0050] In certain variations, the Pongamia oil composition includes stearic acid. In one variation, the amount of stearic acid in the Pongamia oil composition is at least 5%; or between 5% and 10%.

[0051] In certain variations, the Pongamia oil composition includes behenic acid. In one variation, the amount of behenic acid in the Pongamia oil composition is between 1% and 10%, or between 1% and 5%.

[0052] In certain variations, the Pongamia oil composition includes arachidic acid, gondoic acid, or lignoceric acid, or any combination thereof. In one variation, the amount of arachidic acid, gondoic acid, or lignoceric acid in the Pongamia oil composition is independently between 1% and 5%.

[0053] In certain variations, the Pongamia oil composition includes erucic acid. In one variation, the amount of erucic acid is at least 0.06%.

[0054] Any suitable method or technique known in the art can be used to measure the fatty acid content of the compositions herein. For example, in certain variations, the test method used is AOAC 996.06.

[0055] Tocopherol

[0056] In some embodiments, the pongamia oil composition includes tocopherol. In some variations, the tocopherol is alpha-tocopherol, beta-tocopherol, delta-tocopherol, gamma-tocopherol, or any combination thereof. In certain embodiments, the pongamia oil composition has a total tocopherol content of less than or equal to 250 ppm, less than or equal to 300 ppm, less than or equal to 400 ppm; or between 100 ppm and 400 ppm.

[0057] In some variations, the alpha-tocopherol content is the highest among the four tocopherols mentioned above. In certain variations, the combined alpha-tocopherol and gamma-tocopherol content is greater than the combined beta-tocopherol and delta-tocopherol content.

[0058] In one embodiment, the Pongamia oil composition has an alpha-tocopherol content of less than or equal to 200 ppm, less than or equal to 250 ppm, or less than or equal to 300 ppm; or between 200 ppm and 500 ppm, between 200 ppm and 400 ppm, between 200 ppm and 350 ppm, or between 200 ppm and 300 ppm.

[0059] In another embodiment, the Pongamia oil composition has a gamma-tocopherol content of less than or equal to 100 ppm, or less than or equal to 150 ppm; or between 100 and 200 ppm.

[0060] Any suitable method or technique known in the art can be used to measure the tocopherol content in the compositions herein. For example, in certain variations, the test method used is AOAC 971.30 with HPLC.

[0061] Sterols

[0062] In some embodiments, the Pongamia oil composition includes sterols. In some variations, the Pongamia oil composition described herein has a lower amount of sterols compared to the crude Pongamia oil from which the Pongamia oil composition is obtained (e.g., according to the methods described herein).

[0063] In some variations, the sterol is 24-methylene-cholesterol, β-sitosterol, brassicasterol, campesterol, cholesterol, erythrol, delta-5,23-stigmasterol, delta-5,24-stigmasterol, delta-5-avenasterol, delta-7-avenasterol, delta-7-campesterol, delta-7-stigmasterol, sitostanol or stigmasterol, or any combination thereof. In certain embodiments, the pongamia oil composition has a total sterol content of less than or equal to 2500 ppm, less than or equal to 2000 ppm, less than or equal to 1500 ppm, less than or equal to 1000 ppm, less than or equal to 750 ppm, less than or equal to 500 ppm, or less than or equal to 100 ppm.

[0064] In some variations, the Pongamia oil composition further includes β-sitosterol. In certain variations of the foregoing, the Pongamia oil composition further includes campesterol, stigmasterol, or delta-5-avenasterol, or any combination thereof. In still other variations of the foregoing, the Pongamia oil composition further includes erythrostosterol, delta-5,24-stigmasterol, or sitostanol, or any combination thereof.

[0065] Any suitable method or technique known in the art can be used to measure the sterol content of the compositions herein. For example, in certain variations, the test method used is COI / T.20 / Doc No.10.

[0066] Residual Solvents

[0067] The methods for producing the Pongamia oil composition as provided herein can result in the presence of residual solvent content in the Pongamia oil composition. Such low levels of residual solvent in the Pongamia oil composition can be desirable because the presence of residual solvent can affect the sensory profile of the Pongamia oil composition. In some variations, the Pongamia oil composition produced by the methods herein can be subjected to processing techniques to remove residual solvent from the Pongamia oil composition or desolventize the Pongamia oil composition in order to achieve the residual solvent levels as described herein.

[0068] In some embodiments, the Pongamia oil composition comprises a residual solvent. In certain embodiments, the Pongamia oil composition comprises a residual solvent, wherein the residual solvent, if present, comprises a food grade solvent. In certain embodiments, the Pongamia oil composition comprises a residual solvent, wherein the residual solvent, if present, is a food grade solvent. In certain embodiments, the residual solvent is ethanol. In still further embodiments, the Pongamia oil composition comprises residual ethanol.

[0069] In some variations, the Pongamia oil composition has less than or equal to about 5000 ppm, less than or equal to about 4000 ppm, less than or equal to about 3000 ppm, less than or equal to about 2000 ppm, less than or equal to about 1000 ppm, or less than or equal to about 500 ppm of residual solvent. In some variations, the Pongamia oil composition has less than or equal to about 5000 ppm, less than or equal to about 4000 ppm, less than or equal to about 3000 ppm, less than or equal to about 2000 ppm, less than or equal to about 1000 ppm, or less than or equal to about 500 ppm of residual solvent, wherein the residual solvent, if present, is a food grade solvent. In some embodiments, the residual solvent comprises ethanol. In certain variations, the Pongamia oil composition has less than or equal to about 5000 ppm, less than or equal to about 4000 ppm, less than or equal to about 3000 ppm, less than or equal to about 2000 ppm, less than or equal to about 1000 ppm, or less than or equal to about 500 ppm of residual ethanol. Any suitable method or technique known in the art can be used to measure the residual solvent content in the compositions herein.In some variations, the residual solvent is determined by AOCS Cg 4-94.

[0070] Peroxide value and p-anisidine value

[0071] In some variations, the Pongamia oil composition can be further characterized by the level of oxidation products present in the oil. When exposed to oxygen and / or heat, fats and oils can undergo oxidation reactions, which cause the oil to produce an undesirable rancid odor. As described in detail above, the method for producing the Pongamia oil composition disclosed herein provides a way to remove or reduce the amount of furanoflavonoids and other unsaponifiables present. Existing methods for removing these components typically utilize harsh conditions, such as highly corrosive reagents and extreme temperatures (e.g., reflux).

[0072] In contrast, the method provided herein uses milder temperature and solvent conditions to treat crude Pongamia oleifera oil to remove furanoflavonoids and other unsaponifiable matter. As a result, the Pongamia oleifera oil composition obtained herein exhibits low furanoflavonoid content and low unsaponifiable matter content and minimal oxidation.

[0073] The extent of oxidation can be characterized by the presence and concentration of primary oxidation products that may be formed during initial oxidation and secondary oxidation products that may be formed during decomposition of primary oxidation products with more extensive oxidation. The extent of primary oxidation can be assessed by measuring the peroxide value (in milliequivalents / kg), an index used to quantify the amount of hydroperoxides present in an oil. The extent of secondary oxidation can be assessed by measuring the p-anisidine value. Both the peroxide value and the p-anisidine value together provide a complete representation of oxidation in the oil.

[0074] In some variations, the Pongamia oil composition has a peroxide value of less than or equal to about 5 meq / kg, less than or equal to about 4 meq / kg, less than or equal to about 3 meq / kg, less than or equal to about 2 meq / kg, or less than or equal to about 1 meq / kg. In certain variations, the Pongamia oil composition has a peroxide value of less than or equal to about 5 meq / kg. Any suitable method or technique known in the art can be used to measure the peroxide value in the compositions herein. In some variations, the peroxide value is determined by AOCS test method AOCS Cd 8-53.

[0075] In other variations, the Pongamia oil composition has a p-anisidine value of less than or equal to about 15, less than or equal to about 12, less than or equal to about 10, less than or equal to about 7, less than or equal to about 5, less than or equal to about 4, less than or equal to about 3, or less than or equal to about 2. In certain variations, the Pongamia oil composition has a p-anisidine value of less than or equal to about 10. In certain other variations, the Pongamia oil composition has a p-anisidine value of less than or equal to about 5. Any suitable method or technique known in the art can be used to measure the p-anisidine value in the compositions herein. In some variations, the p-anisidine value is determined by AOCS Test Method AOCS Cd 18-90.

[0076] Thermal and physical properties

[0077] The pongamia oil composition provided herein can be further characterized by their heat and physical properties. A series of applications and uses that can be used for different fats and oils are determined to a great extent by the heat and physical properties of fats or oils under the specific temperature conditions of specific uses. The heat and physical properties of fats and oils are again affected by the fatty acid profiles of fats and oils to a great extent. As mentioned above, the method for producing the pongamia oil composition with reduced pongamia, pongamidione and other unsaponifiable matter provided herein is contrasted with other methods in the art, which can affect the fatty acid content and profile of the resulting oil in an unfavorable manner (e.g., lower yield, less healthy or functionally balanced fatty acids).

[0078] The thermal and physical properties of the Pongamia oil compositions provided herein reflect the non-destructive process used to remove furanoflavonoids and other unsaponifiables used to obtain the compositions.

[0079] In some variations, the Pongamia oil compositions of the present disclosure may be characterized by their physical state at a given temperature, or their temperature-dependent behavior, such as a melting curve. In some variations, the Pongamia oil compositions are liquid at a temperature of about 10° C. or greater. In some variations, the Pongamia oil compositions are liquid at room temperature. In other variations, the Pongamia oil compositions are semi-solid at a temperature of about 0-10° C. In some variations, the melting curve is determined by differential scanning calorimetry (DSC).

[0080] In still other embodiments, the Pongamia oil compositions of the present disclosure can be characterized by their solid-fat content at a given temperature. For example, in some embodiments, the composition has a solid fat content between about 1% and about 10% at a temperature of about 0°C, about 2°C, about 5°C, or about 10°C. In certain variations, the composition has a solid fat content between about 1% and about 10% at a temperature of about 5°C. Any suitable method or technique known in the art can be used to measure the solid fat content in the compositions herein. In some variations, the solid fat content is determined by AOCS test method AOCS-Cd16b-93.

[0081] In other embodiments, the Pongamia oil composition can be characterized by its dropping point. The dropping point is the upper temperature limit at which a fat or oil can maintain a semi-solid structure. Above the dropping point, the fat or oil converts to a liquid state. In some embodiments, the Pongamia oil composition has a dropping point of less than or equal to about 20°C, less than or equal to about 15°C, or less than or equal to about 10°C. In certain embodiments, the Pongamia oil composition has a dropping point of less than or equal to about 10°C. Any suitable method or technique known in the art can be used to measure the dropping point in the compositions herein. In some variations, the dropping point is determined by AOCS test method AOCS Cc 18-80.

[0082] In some embodiments, the Pongamia oil composition can be characterized by its flash point. The flash point is the lowest temperature at which the vapor of a substance can ignite when in the presence of an ignition source. In some embodiments, the Pongamia oil composition has a flash point of at least about 200°C, at least about 220°C, or at least about 240°C. Any suitable method or technique known in the art can be used to measure the flash point in the compositions herein. In some variations, the flash point is determined by AOCS test method AOCS Cc 9b-55.

[0083] In some embodiments, the Pongamia oil composition can be characterized by its smoke point. The smoke point of an oil is the temperature at which the oil begins to produce continuous visible smoke under defined conditions. Oils with higher smoke points can be enhanced in food-related applications, such as in pan frying or stir-frying, deep frying or baking, which are common at high temperatures. In still other embodiments, the Pongamia oil composition has a smoke point of at least about 180°C, at least about 190°C, at least about 195°C, at least about 200°C, or at least about 210°C. In still other embodiments, the Pongamia oil composition has a higher smoke point than the crude Pongamia oil from which it is obtained. Any suitable method or technique known in the art can be used to measure the smoke point in the compositions herein. In some variations, the smoke point is determined by AOCS test method AOCS Cc 9a-48.

[0084] In other variations, the Pongamia oil compositions provided herein can be characterized by their viscosity. The viscosity of a liquid (such as an oil) is a measure of the resistance of a liquid to flow and / or deformation. In some embodiments, the Pongamia oil composition has a viscosity of at least about 30 centipoise, at least about 40 centipoise, or at least about 50 centipoise, as determined at about 25°C. In other embodiments, the Pongamia oil composition has a viscosity of less than or equal to 600 centipoise, less than or equal to 500 centipoise, less than or equal to 250 centipoise, less than or equal to 100 centipoise, less than or equal to 90 centipoise, less than or equal to 80 centipoise, less than or equal to about 70 centipoise, or less than or equal to about 60 centipoise, as determined at about 25°C. In certain embodiments, at about 25°C, the Pongamia oil composition has a viscosity between about 30 centipoise and about 600 centipoise. In still other embodiments, as measured at the same temperature, the Pongamia oil composition has a lower viscosity than the crude Pongamia oil from which it is obtained.

[0085] Other Features

[0086] In some embodiments, the pongamia oil composition has one or more of the following properties selected from:

[0087] (i) a free fatty acid content of less than or equal to about 1%;

[0088] (ii) less than or equal to about 0.1% insoluble impurities;

[0089] (iii) less than or equal to about 25 ppm phosphorus;

[0090] (iv) less than or equal to about 0.1 ppm chlorophyll;

[0091] (v) less than or equal to about 5000 ppm residual solvent;

[0092] (vi) a moisture content of less than or equal to about 1%;

[0093] (vii) less than or equal to about 1% glycerol;

[0094] (viii) less than or equal to about 2% monoglycerides;

[0095] (ix) less than or equal to about 5% diglycerides; and

[0096] (x) at least about 90% triglycerides.

[0097] In some embodiments, the free fatty acid content is determined by AOCS test method AOCS Ca 5a-40. In some embodiments, the insoluble impurities content is determined by AOCS test method AOCS Ca 3a-46. In some embodiments, the phosphorus content is determined by AOCS Ca 20-99, mod. In some embodiments, the chlorophyll content is determined by AOCS Ch 4-91. In some embodiments, the moisture content is determined by AOCS Ca 2b-38. In some embodiments, the glycerol content is determined by AOCS Cd 11c-93. In some embodiments, the monoglyceride content is determined by AOCS Cd 11c-93. In some embodiments, the diglyceride content is determined by AOCS Cd 11c-93. In some embodiments, the triglyceride content is determined by AOCS Cd 11c-93.

[0098] In certain embodiments, the Pongamia oil composition has a lower unsaponifiable matter content compared to the crude Pongamia oil from which the composition is obtained (e.g., according to the methods described herein).

[0099] In addition to their compositional contents, the Pongamia oil compositions of the present disclosure may also be described according to their physical properties, including, but not limited to, color and / or turbidity.

[0100] In certain embodiments, the Pongamia oil composition provided herein (e.g., produced according to the methods described herein) has a lighter color than the crude Pongamia oil from which the composition is obtained. In certain variations, the final color of the Pongamia oil composition is lighter than the initial color of the crude Pongamia oil. In one variation, the crude Pongamia oil is red and / or brown (e.g., including red, brown, reddish brown, or brownish red); and the Pongamia oil composition obtained thereof (e.g., according to the methods described herein) is yellow and / or white (e.g., including yellow, light yellow, white, or off-white). In certain variations, the color is determined using the Lovibond color-AOCS scale. In certain embodiments, the color is determined using the Lovibond color-AOCS scale using a 1-inch or 5.25-inch cell path. Thus, in one variation, the crude Pongamia oil has a Lovibond color of 1.8R, 70Y according to the Lovibond color - AOCS scale (AOCS method Cc 13b-45) using a 5.25 inch cell path; and the Pongamia oil composition obtained therefrom (e.g., according to the method described herein) has a Lovibond color of 1.4R, 38Y.

[0101] In some variations, the Pongamia oil composition has a Lovibond color, wherein the Y-value is less than 25, as determined by the Lovibond color-AOCS scale using a 1-inch cell path (AOCS method Cc 13b-45). In certain variations where the Y-value is less than 25, the Pongamia oil composition is light yellow, as determined by the Lovibond color-AOCS scale using a 1-inch cell path (AOCS method Cc 13b-45). In other embodiments, the Pongamia oil composition has a Lovibond color, wherein the Y-value is greater than or equal to 25, as determined by the Lovibond color-AOCS scale using a 1-inch cell path (AOCS method Cc 13b-45). In certain other variations where the Y-value is greater than or equal to 25, the Pongamia oil composition is yellow, as determined by the Lovibond color-AOCS scale using a 1-inch cell path (AOCS method Cc 13b-45).

[0102] In addition to the color of the Pongamia oil compositions, the Pongamia oil compositions can be characterized by their haziness or turbidity by methods known in the art. In still other variations, the present disclosure provides Pongamia oil compositions having reduced turbidity compared to the crude Pongamia oil from which the compositions are obtained.

[0103] The above characteristics may be measured or determined using any suitable method known in the art.

[0104] Sensory profile

[0105] As detailed above, the Pongamia oil compositions of the present disclosure (whose contents of furanoflavonoids and other unsaponifiables have been reduced) are edible, non-bitter, and have an overall acceptable sensory profile in humans (eg, with respect to taste and smell).

[0106] In still other variations, the Pongamia oil compositions of the present disclosure may be characterized by the presence or absence of one or more sensory attributes including, but not limited to, Pongamia flavor / aroma, nutty, buttery, grassy, ​​smoothness, sweetness, oiliness, astringency, pungent, bitterness, sourness. In some variations, the Pongamia oil compositions have one or more sensory attributes selected from the group consisting of Pongamia flavor / flavor, nutty, buttery, grassy, ​​smoothness, sweetness, oiliness, astringency, sharpness, bitterness, and sourness, and any combination thereof.

[0107] In some variations, the Pongamia oil composition may be characterized by the presence of one or more sensory characteristics selected from the group consisting of Pongamia flavor / aroma, nutty, buttery, grassy, ​​smooth, sweet, and oily.

[0108] In still other variations, the Pongamia oil composition may be characterized by the absence of one or more sensory characteristics selected from the group consisting of astringency, pungency, bitterness, and sourness.

[0109] In still other variations, the Pongamia oil composition can be characterized by the sensory attribute of mildness. For example, in some variations, the Pongamia oil composition can be characterized as having no bitterness, a neutral flavor, blandness, a clean flavor, or no aftertaste, or any combination thereof.

[0110] In one aspect, provided herein is a Pongamia oil composition having:

[0111] (i) less than or equal to about 1000 ppm combined pongamiconitin and pongamidione, for example, as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition;

[0112] (ii) less than or equal to about 1% unsaponifiable matter by weight, for example, as determined by AOCS Ca 6a-40;

[0113] (ii) a peroxide value of less than or equal to about 5 meq / kg, for example, as determined by AOCS Cd 8-53;

[0114] (iv) a p-anisidine value of less than or equal to about 10, for example, as determined by AOCS Cd 18-90;

[0115] (v) less than or equal to about 5000 ppm residual solvent, e.g., as determined by AOCS Cg 4-94, wherein the residual solvent, if present, is a food grade solvent;

[0116] (vi) at least 40% oleic acid is present in the total fatty acids, e.g., as determined by AOAC 996.06;

[0117] (vii) pale yellow or yellow, for example, as determined by the Lovibond Color-AOCS scale;

[0118] (viii) neutral flavor, or one or more sensory attributes selected from the group consisting of: nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof; or

[0119] (ix) any combination of (i) to (viii) above.

[0120] In some embodiments of this aspect, the Pongamia oil composition has

[0121] Less than or equal to about 1000 ppm combined pongamiconitin and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition;

[0122] Less than or equal to about 1% unsaponifiable matter by weight, for example, as determined by AOCS Ca 6a-40;

[0123] a peroxide value of less than or equal to about 5 meq / kg, e.g., as determined by AOCS Cd 8-53;

[0124] a p-anisidine value of less than or equal to about 10, e.g., as determined by AOCS Cd 18-90; and

[0125] Less than or equal to about 5000 ppm residual solvent, for example, as determined by AOCS Cg 4-94, wherein the residual solvent, if present, is a food grade solvent.

[0126] In other embodiments of this aspect, the Pongamia oil composition has

[0127] Less than or equal to about 1000 ppm combined pongamiconitin and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition;

[0128] Less than or equal to about 1% unsaponifiable matter by weight, for example, as determined by AOCS Ca 6a-40;

[0129] a peroxide value of less than or equal to about 5 meq / kg, e.g., as determined by AOCS Cd 8-53;

[0130] a p-anisidine value of less than or equal to about 10, e.g., as determined by AOCS Cd 18-90; and

[0131] At least 40% oleic acid is present in the total fatty acids, for example, as determined by AOAC 996.06.

[0132] In still other embodiments, the Pongamia oil composition has

[0133] (i) less than or equal to about 1000 ppm combined pongamiconitin and pongamidione, for example, as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition;

[0134] (ii) less than or equal to about 1% unsaponifiable matter by weight, for example, as determined by AOCS Ca 6a-40;

[0135] (ii) a peroxide value of less than or equal to about 5 meq / kg, for example, as determined by AOCS Cd 8-53;

[0136] (iv) a p-anisidine value of less than or equal to about 10, for example, as determined by AOCS Cd 18-90;

[0137] (v) less than or equal to about 5000 ppm residual solvent, e.g., as determined by AOCS Cg 4-94, wherein the residual solvent, if present, is a food grade solvent;

[0138] (vi) at least 40% oleic acid is present in the total fatty acids, e.g., as determined by AOAC 996.06;

[0139] (vii) pale yellow or yellow, for example, as determined by the Lovibond Color-AOCS scale; and

[0140] (viii) neutral flavor, or one or more sensory attributes selected from the group consisting of nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof.

[0141] In some embodiments, the Pongamia oil composition has a light yellow color as determined by the Lovibond Color-AOCS scale and a neutral flavor. In other embodiments, the Pongamia oil composition has a yellow color as determined by the Lovibond Color-AOCS scale and one or more sensory attributes selected from the group consisting of: nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof. In some embodiments that may be combined with any of the preceding embodiments, the Pongamia oil composition is light yellow as determined by the Lovibond Color-AOCS scale, and the composition has less than or equal to about 200 ppm combined pongamitin and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the Pongamia oil composition.

[0142] In other embodiments, the Pongamia oil composition:

[0143] (i) It is liquid at room temperature;

[0144] (ii) having a viscosity between about 30 centipoise and 600 centipoise, for example, as determined at 25°C;

[0145] (iii) having a solid fat content of between about 1% and about 10% at a temperature of about 5°C, for example, as determined by AOCS-Cd 16b-93;

[0146] (iv) having a smoke point of at least about 195°C, for example, as determined by AOCS Cc 9a-48; or

[0147] (v) having a flash point of at least about 200°C, for example, as determined by AOCS Cc 9b-55;

[0148] or any combination of (i)-(v) thereof.

[0149] Method for analyzing Pongamia oleifera oil composition

[0150] The high concentrations of pongamia and pongamidione present in the oil and seed cake obtained from Pongamia oil seeds generally hinder the use of the oil and seed cake in food due to unfavorable taste and odor, as well as potential toxicity leading to lack of edibility. These compounds can render the oil and seed cake inedible and potentially harmful to humans and animals. Previous attempts to develop edible Pongamia compositions have not been successful, in part due to the fact that no consistent acceptable pongamia concentration and maximum thresholds for other edible anti-nutrients have been established. In addition, existing methods for analyzing Pongamia compositions are inaccurate and unreliable, making the assessment of pongamia concentrations in Pongamia compositions, not to mention further determination of maximum acceptable pongamia concentrations, a difficult task. Therefore, there remains a need for more accurate methods to determine the levels of pongamia and other anti-nutritional compounds present in Pongamia compositions.

[0151] The present disclosure addresses this need by providing methods for analyzing Pongamia oil compositions with greater accuracy and precision than existing methods, i.e., methods for determining the concentration of pongamia and other chemical compounds inherent to Pongamia oil seeds. Thus, in some aspects, provided herein are methods for analyzing the concentration of pongamia and / or pongamidione in Pongamia oil using a solvent extraction analysis method.

[0152] refer to Figure 1 , an exemplary method 100 for analyzing a sample of Pongamia oil is provided. In step 102, an extraction mixture is provided by combining Pongamia oil with an extraction solvent. In some embodiments, the extraction solvent comprises an alkyl ketone. In certain variations, the extraction solvent comprises a methyl ketone. In one variation, the extraction solvent comprises acetone.

[0153] Reference again Figure 1 In steps 104 and 106, the extraction mixture is sonicated and then separated into an extracted Pongamia composition (eg, oil) and an extract having pongamiain and / or pongamidione.

[0154] In step 108, the concentration of pectin and / or pectindione present in the extract is then measured. In some variations, the concentration of pectin and / or pectindione is determined by high performance liquid chromatography with an ultraviolet detector (UV). In one variation, the UV detector is a diode array detector (i.e., using HPLC-DAD).

[0155] In some aspects, an analytical method is provided, comprising: combining Pongamia oil with an extraction solvent to provide an extraction mixture, wherein the extraction solvent comprises an alkyl ketone, and wherein the Pongamia oil comprises pongamia or pongamidione, or both; subjecting the extraction mixture to sonication to produce an sonicated mixture; separating the sonicated mixture into an extracted Pongamia composition and an alkyl ketone extract, wherein the extract comprises pongamia or pongamidione, or both; and measuring the concentration of pongamia or pongamidione, or both, present in the extract. In one variation, the alkyl ketone is acetone. In some embodiments of the foregoing, the measuring step comprises determining the concentration of pongamia or pongamidione, or both, by high performance liquid chromatography with an ultraviolet detector. In one variation, the ultraviolet detector is a diode array detector.

[0156] In certain aspects, the analytical methods provided herein for detecting the concentration of pongamia cordata and pongamidione are improvements to analytical methods generally known in the art, including, for example, methods involving the use of HPLC with detection by mass spectrometry (MS) and methods generally directed to analyzing pongamia cordata meal samples. The analytical methods provided herein allow accurate determination of pongamia cordata oil samples by using specific sample preparation and HPLC with detection by UV (e.g., HPLC-DAD) rather than HPLC with detection by mass spectrometry (e.g., HPLC-MS-MS).

[0157] Method for producing Pongamia oil composition

[0158] In some aspects, provided herein are methods of obtaining edible Pongamia oil from crude Pongamia oil obtained from plant material derived from the Pongamia tree or plant (also known as "Cytisus pinnatus," "Dalbergia arborea," "Derris indica," "Galedupa pungum," "karanj," "Millettia pinnata," "pongam," "Pongamia," "Pongamia glabra," "Pterocarpus flavus," "Pongamia pinnata," and "Robinia mitis," "Indian beech," and "mempari"). In some variations, the crude Pongamia oil is obtained from Pongamia oilseeds.

[0159] In some aspects, a method for producing a pongamia oil composition is provided, comprising: mechanically separating dehulled pongamia oil seeds to produce crude pongamia oil and at least partially deoiled seed cake; and extracting the crude pongamia oil with an immiscible solvent at an elevated temperature to produce a pongamia oil composition. In some embodiments, the crude pongamia oil comprises pongamia oil, pongamitin, pongamidione, other furanoid flavonoids, and other unsaponifiables. In some embodiments, the composition obtained is edible and non-bitter, has less than 150 ppm of pongamitin and / or pongamidione, and has less than 1% unsaponifiables.

[0160] Any suitable method, technique or reactor system may be employed for batch liquid-liquid extraction.

[0161] Batch Method

[0162] In some embodiments, the method for producing the Pongamia oil composition is carried out as a batch method. Crude Pongamia oil can be obtained by mechanically separating the shelled Pongamia oil seeds. The crude Pongamia oil obtained includes Pongamia oil, Pongamitin, Pongamidione, other furanoid flavonoids and other unsaponifiables. Then, the crude Pongamia oil is combined with an immiscible solvent at an elevated temperature to form a mixture. In some variations, the elevated temperature is less than the boiling point of the immiscible solvent. In some variations, the mixture is stirred (e.g., agitated) for a suitable time period. For example, in one variation, the mixture is stirred for at least 5 minutes, at least 10 minutes, at least 15 minutes, at least 30 minutes, at least 45 minutes or at least 60 minutes; or between 5 minutes and 2 hours, between 5 minutes and 1 hour, between 15 minutes and 45 minutes.

[0163] At the same time at an elevated temperature, the mixture is allowed to settle into at least a Pongamia oil layer and a solvent layer (e.g., composed of an immiscible solvent as described herein). The solvent layer is removed at an elevated temperature, and the Pongamia oil layer is cooled. The cooled layer is also allowed to further settle into a Pongamia oil layer and a solvent layer. The solvent layer is removed, and the Pongamia oil layer is combined with a fresh immiscible solvent at an elevated temperature to form a mixture. The mixture may be stirred for a suitable period of time at an elevated temperature, and then allowed to settle and decant at an elevated temperature, followed by cooling, settling and decanting to obtain a Pongamia oil layer that can be further combined with a fresh immiscible solvent at an elevated temperature. This step is repeated to ultimately obtain the edible and non-bitter Pongamia oil composition described herein from the isolated final Pongamia oil layer.

[0164] In certain aspects, a method for producing a Pongamia oil composition is provided, comprising: mechanically separating dehulled Pongamia oil seeds to produce crude Pongamia oil and at least partially de-oiled seed cake; combining the crude Pongamia oil with an immiscible solvent at an elevated temperature to form a mixture; allowing the mixture to settle into at least a Pongamia oil layer and a solvent layer at an elevated temperature; and removing the solvent layer at an elevated temperature to isolate the Pongamia oil layer. In some variations, combining the crude Pongamia oil with the immiscible solvent comprises stirring.

[0165] In some embodiments, a method for producing a Pongamia oil composition is provided, comprising: mechanically separating dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially deoiled seedcake; combining the crude Pongamia oil with an immiscible solvent at an elevated temperature to form a mixture; allowing the mixture to settle into at least a Pongamia oil layer and a solvent layer at the elevated temperature; removing the solvent layer at the elevated temperature to isolate the Pongamia oil layer; cooling the Pongamia oil layer; allowing the cooled layers to settle into at least a Pongamia oil layer and a solvent layer; and removing the solvent layer to isolate the Pongamia oil layer.

[0166] The Pongamia oil layer includes the edible and non-bitter Pongamia oil composition described herein.

[0167] Any suitable method, technique or reactor system can be used for batch liquid-liquid extraction. In some embodiments, batch liquid-liquid extraction is carried out in a static reactor, such as a static cone-bottom tank. In other embodiments, batch liquid-liquid extraction is carried out in a reactor configured for stirring, including vibration, ultrasonic treatment and / or mechanical stirring. For example, in one variation, batch liquid-liquid extraction is carried out using a forced stirring reactor. In some variations, the forced stirring reactor includes a tray, an impeller and / or a propeller. In certain variations, wherein the forced stirring reactor includes one or more impellers, the one or more impellers are a homogenizer, a paddle, a turbine, a screw, a ribbon blade, an anchor blade, an agitator or a scraper.

[0168] Continuous method

[0169] In some embodiments, the method for producing the Pongamia oil composition is performed in a continuous process. In some variations, the method is performed in a continuous countercurrent process.

[0170] Crude Pongamia oil is obtained by mechanically separating shelled Pongamia oil seeds. The obtained crude Pongamia oil includes Pongamia oil, Pongamitin, Pongamidione, other furanoid flavonoids and other unsaponifiables. Then, continuous liquid-liquid extraction is performed. Crude Pongamia oil is separated into a raffinate and a solvent-rich light phase using an immiscible solvent at an elevated temperature. The raffinate includes Pongamia oil and residual solvent, while the solvent-rich light phase includes solvent and residual Pongamia oil.

[0171] Any suitable method, technique or reactor system can be used for continuous liquid-liquid extraction. In some embodiments, continuous liquid-liquid extraction is carried out in a reactor configured for stirring, including vibration, ultrasonic treatment and / or mechanical stirring. For example, in one variation, continuous liquid-liquid extraction is carried out using a forced stirring reactor. In some variations, the forced stirring reactor includes a tray, an impeller and / or a propeller. In certain variations, wherein the forced stirring reactor includes one or more impellers, one or more impellers are homogenizers, paddles, turbines, screws, ribbon blades, anchor blades, agitators or scrapers. In certain variations, the forced stirring reactor is a forced stirring tray column. The raffinate flows out of the column at the bottom, and the solvent-rich light phase flows out of the column at the top. The raffinate is cooled to separate the residual solvent from the Pongamia oil. In some variations, all residual solvents are separated from the Pongamia oil. The Pongamia oil is isolated to obtain the Pongamia oil composition described herein.

[0172] Elevated temperatures for batch and continuous extraction

[0173] In some variations, the elevated temperature is greater than or equal to about 25° C., greater than or equal to about 30° C., greater than or equal to about 35° C., greater than or equal to about 40° C., greater than or equal to about 45° C., greater than or equal to about 50° C., greater than or equal to about 55° C., greater than or equal to about 60° C., greater than or equal to about 65° C., or greater than or equal to about 70° C. In other variations, the elevated temperature is less than or equal to about 75° C., less than or equal to about 70° C., less than or equal to about 65° C., less than or equal to about 60° C., less than or equal to about 55° C., less than or equal to about 50° C., less than or equal to about 45° C., less than or equal to about 40° C., or less than or equal to about 35° C. In some embodiments, the elevated temperature is between about 30°C and about 75°C, between about 30°C and about 70°C, between about 30°C and about 65°C, between about 30°C and about 60°C, between about 30°C and about 55°C, between about 30°C and about 50°C, between about 30°C and about 45°C, between about 30°C and about 40°C, between about 30°C and about 35°C, between about 35°C and about 75°C, between about 35°C and about 50°C, between about 30°C and about 45°C, between about 30°C and about 40°C, between about 30°C and about 35°C, between about 35°C and about 75°C, between about 35°C and about 50°C. and about 70°C, between about 35°C and about 65°C, between about 35°C and about 60°C, between about 35°C and about 55°C, between about 35°C and about 50°C, between about 35°C and about 45°C, between about 35°C and about 40°C, between about 40°C and about 75°C, between about 40°C and about 70°C, between about 40°C and about 65°C, between about 40°C and about 60°C, between about 40°C and about 55°C , between about 40°C and about 50°C, between about 40°C and about 45°C, between about 45°C and about 75°C, between about 45°C and about 70°C, between about 45°C and about 65°C, between about 45°C and about 60°C, between about 45°C and about 55°C, between about 45°C and about 50°C, between about 50°C and about 75°C, between about 50°C and about 70°C, between about 50°C and about 65°C, between about 50°C and Between about 60°C, between about 50°C and about 55°C, between about 55°C and about 75°C, between about 55°C and about 70°C, between about 55°C and about 65°C, between about 55°C and about 60°C, between about 60°C and about 75°C, between about 60°C and about 70°C, between about 60°C and about 65°C, between about 65°C and about 75°C, between about 65°C and about 70°C, or between about 70°C and about 75°C.

[0174] In some variations, the elevated temperature is less than the boiling point of the immiscible solvent. For example, in certain variations, where the immiscible solvent comprises ethanol, the elevated temperature is less than about 78°C at atmospheric pressure.

[0175] It should be understood that in other exemplary embodiments, the method may include additional or omitted steps. For example, in one embodiment, the solvent separated from the Pongamia oil can be condensed and stripped (e.g., to remove any accumulated water). In some variations, the foregoing can be performed in a stripping column or a distillation column. In another embodiment, the residual Pongamia oil in the solvent-rich light phase is isolated and distilled to produce additional Pongamia oil composition.

[0176] Immiscible solvents

[0177] In some embodiments, the solvent used is immiscible with the crude Pongamia oil. In some variations, the solvent comprises an alcohol. In certain variations, the solvent comprises at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 92%, at least about 95%, or at least about 99% alcohol. In certain variations, the solvent comprises C 1-20 Alcohol, C 1-10 Alcohol or C 1-5 Alcohol. In one variation, the solvent comprises ethanol. In certain variations, the solvent comprises at least about 90% ethanol or at least about 95% ethanol.

[0178] In some variations, the ratio of solvent to crude Pongamia oil is less than or equal to about 20: 1, less than or equal to about 15: 1, less than or equal to about 10: 1, or less than or equal to about 5: 1. In certain variations, the ratio of solvent to crude Pongamia oil is greater than or equal to about 1 : 1, or greater than or equal to about 5: 1. In some variations, the ratio of solvent to crude Pongamia oil is between about 1 : 1 and about 20: 1, between about 1 : 1 and about 15: 1, between about 1 : 1 and about 10: 1, or between about 1 : 1 and about 5: 1.

[0179] Crude Pongamia oil

[0180] In some embodiments, crude pongamia oil includes pongamia oil, pongamitin, pongamidione, other furanoflavonoids, and other unsaponifiables.

[0181] In certain embodiments, the crude Pongamia oil has an unsaponifiable matter of at least 500 ppm, at least 10,000, or at least 30,000 ppm; or between 10,000 ppm and 30,000 ppm.

[0182] In certain embodiments, the crude Pongamia oil has at least 500 ppm, at least 10,000, or at least 30,000 ppm; or between 10,000 ppm and 30,000 ppm of furoflavonoids. In certain embodiments, the crude Pongamia oil has at least 10,000 ppm of pongamiin and / or pongamidione. In some variations of the foregoing, the pongamiin and pongamidione concentrations are determined by the solvent extraction analytical method described herein.

[0183] In some variations, the crude Pongamia oil has at least 500 ppm, at least 10,000, or at least 30,000 ppm; or between 10,000 ppm and 30,000 ppm of pongamia. In other variations, the crude Pongamia oil has at least 500 ppm, at least 10,000, or at least 30,000 ppm; or between 10,000 ppm and 30,000 ppm of pongamia. In other variations, the crude Pongamia oil has at least 500 ppm, at least 10,000, or at least 30,000 ppm; or between 10,000 ppm and 30,000 ppm of combined pongamia and pongamia.

[0184] The crude Pongamia oil used in the methods described herein can be produced from various methods and techniques known in the art or obtained from any commercially available source. In some variations, the crude Pongamia oil is obtained by mechanically separating Pongamia oil seeds. In one variation, the crude Pongamia oil is obtained by cold pressing Pongamia oil seeds.

[0185] Optionally, the Pongamia oil seeds may be dehulled to obtain crude Pongamia oil. Thus, in some variations, crude Pongamia oil is obtained by dehulling Pongamia oil seeds to produce dehulled oil seeds; and mechanically separating the dehulled oil seeds to produce crude Pongamia oil and at least partially de-oiled seed cake. In other variations, crude Pongamia oil is obtained by heating Pongamia oil seeds at a temperature between 25° C. and 200° C. for a suitable time to provide treated oil seeds; dehulling the treated oil seeds to produce dehulled oil seeds; and mechanically separating the dehulled oil seeds to produce crude Pongamia oil and de-oiled seed cake.

[0186] Shelling generally involves passing the Pongamia beans through a sheller to loosen the shell and beans, and separate the two components. Shelling and shell separation can be achieved using any suitable technique known in the art. For example, in some variations, shelling is performed by passing the Pongamia beans through an impact sheller and loosening the shell from the beans. Other types of shelling equipment, such as abrasive / brush types, can be used for this purpose. The beans can be separated from the shell by, for example, a gravity table or an aspirator.

[0187] The beans are then mechanically pressed (e.g., cold pressed), which can typically be performed using an expeller press to remove free oil and produce a reduced fat (e.g., 10-14% fat) pongamia meal. Cold pressing can be performed using any suitable technique known in the art. For example, various equipment, such as a Farmet FL-200 press, can be used for cold pressing. In some variations, pressing can include passing the shelled beans through an apparatus to produce free oil and reduced fat meal. Partially defatted mechanically pressed beans can remove about 60-75% of the original pongamia oil content.

[0188] Food and beverage products

[0189] In certain aspects, food and beverage products incorporating or using the pongamia oil composition herein are also provided. Such pongamia oil composition can be used as salad oil; frying oil; stir-fry oil; vinaigrette; sauce; dressing; meat simulant, beverage or blended into margarine and other fats in solid fat applications.

[0190] The Pongamia oil composition as provided herein has many advantageous compositional properties, including low concentrations of pongamia, pongamidione and unsaponifiables, low peroxide values, low p-anisidine values, low residual solvent content and high oleic acid content, which make the Pongamia oil composition suitable for food applications. In addition to these compositional attributes, the Pongamia oil composition of the present disclosure also has various organoleptic and functional properties that can be selected for various applications where fats and / or oils are desired.

[0191] In some embodiments, provided herein are food and beverage products comprising a Pongamia oil composition, wherein the Pongamia oil composition has a light yellow color, as determined by the Lovibond color-AOCS scale; and a neutral flavor. In other embodiments, the Pongamia oil composition has a yellow color, as determined by the Lovibond color-AOCS scale; and one or more sensory attributes selected from the group consisting of: nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof. In some embodiments that may be combined with any of the preceding embodiments, the Pongamia oil composition is light yellow, as determined by the Lovibond color-AOCS scale, and the composition has less than or equal to about 200 ppm of combined pongamiin and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the Pongamia oil composition.

[0192] In other embodiments, a food or beverage product includes a Pongamia oil composition, wherein the Pongamia oil composition:

[0193] (i) has a light yellow or yellow color as determined by the Lovibond Color-AOCS Scale; and

[0194] (ii) having a neutral flavor, or one or more sensory attributes selected from the group consisting of nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof.

[0195] (iii) liquid at room temperature;

[0196] (iv) having a viscosity as determined at 25°C between about 30 centipoise and 600 centipoise

[0197] (v) having a solid fat content of between about 1% and about 10% at a temperature of about 5°C as determined by AOCS-Cd 16b-93;

[0198] (vi) having a smoke point of at least about 195°C as determined by AOCS Cc 9a-48; or

[0199] (vii) having a flash point of at least about 200°C as determined by AOCS Cc 9b-55;

[0200] or any combination of (i)-(vii) thereof.

[0201] Food and beverage products may include various other components in addition to the pongamia oil compositions described herein. For example, food and beverage products may include, for example, water, other fats and oils, sweeteners (such as sugar), salt, thickeners (such as pectin and other hydrocolloids), antifoaming agents, natural and artificial flavoring agents, preservatives, and coloring agents.

[0202] In another aspect, a method of preparing a food and / or beverage product is provided. Such a method may include one or more of mixing / blending, pasteurization and / or sterilization, and packaging.

[0203] Examples of implementation methods

[0204] The embodiments listed below are representative of some aspects of the present invention.

[0205] 1. A method for producing a Pongamia oil composition, comprising:

[0206] Mechanically separating the dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially deoiled seed cake, wherein the crude Pongamia oil comprises Pongamia oil, Pongamitin, Pongamidione, other furanoflavonoids, and other unsaponifiables; and

[0207] Crude Pongamia oil is extracted with an immiscible solvent at an elevated temperature to produce a Pongamia oil composition, wherein the ratio of solvent to crude Pongamia oil is between 1:1 and 20:1, and wherein the composition is edible and non-bitter, has less than 150 ppm of pongamitin and / or pongamidione, and has less than 1% unsaponifiables.

[0208] 2. A method for producing a Pongamia oil composition, comprising:

[0209] a) mechanically separating the dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially deoiled seed cake, wherein the crude Pongamia oil comprises Pongamia oil, Pongamitin, Pongamidione, other furanoflavonoids and other unsaponifiable matter;

[0210] b) combining crude Pongamia oil with an immiscible solvent at an elevated temperature to form a mixture;

[0211] c) allowing the mixture to settle at an elevated temperature into at least a pongamia oil layer and a solvent layer;

[0212] d) removing the solvent layer from step c) at an elevated temperature to isolate a Pongamia oil layer, wherein the Pongamia oil layer comprises edible and non-bitter Pongamia oil.

[0213] 3. The method of embodiment 2 further comprises: repeating steps c) and d) at a second elevated temperature that is less than the elevated temperature in steps c) and d), or optionally the second elevated temperature is about 5 to 10 degrees Celsius below the boiling point of the solvent.

[0214] 4. The method according to embodiment 2, further comprising:

[0215] Cooling the Pongamia oil layer from step c);

[0216] allowing the pongamia oil layer to settle into at least a pongamia layer and a solvent layer; and

[0217] The solvent layer is removed to isolate the Pongamia oil layer, wherein the Pongamia oil layer includes edible Pongamia oil that is non-bitter.

[0218] 5. The method according to any one of embodiments 2 to 4, further comprising repeating steps b)-d) by combining the isolated Pongamia oil layer with fresh immiscible solvent.

[0219] 6. The method according to any one of embodiments 2 to 4, further comprising:

[0220] e) combining the composition of step d) with fresh immiscible solvent at an elevated temperature to form a second mixture;

[0221] f) allowing the second mixture to settle at an elevated temperature into at least a pongamia oil layer and a solvent layer; and

[0222] g) removing the solvent layer from step f) at an elevated temperature to isolate a Pongamia oil layer, wherein the Pongamia oil layer comprises edible and non-bitter Pongamia oil.

[0223] 7. The method according to any one of embodiments 2 to 4, further comprising:

[0224] e) combining the composition of step d) with fresh immiscible solvent at an elevated temperature to form a second mixture;

[0225] f) allowing the second mixture to settle at an elevated temperature into at least a pongamia oil layer and a solvent layer;

[0226] g) removing the solvent layer from step f) at an elevated temperature to isolate the pongamia oil layer;

[0227] h) cooling the Pongamia oil layer from step g);

[0228] i) allowing the cooled layer from step h) to settle into at least a pongamia oil layer and a solvent layer; and

[0229] j) removing the solvent layer from step i) to isolate the Pongamia oil layer, wherein the Pongamia oil layer comprises edible Pongamia oil that is non-bitter.

[0230] 8. The method of any one of embodiments 2 to 7, wherein combining the crude Pongamia oil with the immiscible solvent comprises stirring the mixture.

[0231] 9. A continuous countercurrent process for producing a Pongamia oil composition comprising:

[0232] a) mechanically separating the dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially de-oiled seed cake,

[0233] The crude pongamia oil includes pongamia oil, pongamitin, pongamidione, other furanoid flavonoids and other unsaponifiable matter;

[0234] b) separating the crude Pongamia oil into a raffinate and a solvent-rich light phase by liquid-liquid extraction using an immiscible solvent at elevated temperature,

[0235] The ratio of solvent to crude Pongamia oil is between 1:1 and 20:1.

[0236] wherein the raffinate comprises pongamia oil and residual solvent, and

[0237] The solvent-rich light phase includes the solvent and residual pongamia oil;

[0238] c) cooling the raffinate to separate the residual solvent from the pongamia oil;

[0239] d) isolating at least a portion of the Pongamia oil in the cooled raffinate to produce a Pongamia oil composition,

[0240] wherein the composition is edible and non-bitter, has less than or equal to 150 ppm pamoptin and / or pamoptidione, and has less than 1% unsaponifiable matter;

[0241] e) separating at least a portion of the solvent from the solvent-rich light phase; and

[0242] f) combining the separated solvent with additional crude Pongamia oil for liquid-liquid extraction.

[0243] 10. The method according to embodiment 9, wherein the continuous liquid-liquid extraction is performed using a forced stirring tray column.

[0244] 11. The method of embodiment 10, wherein the raffinate flows out of the column at the bottom and the solvent-rich light phase flows out of the column at the top.

[0245] 12. The method of any one of embodiments 1 to 11, wherein the elevated temperature is less than the boiling point of the immiscible solvent.

[0246] 13. The method according to any one of embodiments 9 to 12, wherein separation of at least a portion of the solvent from the solvent-rich light phase is carried out in an evaporator.

[0247] 14. The method of embodiment 13, wherein the solvent is evaporated from the residual Pongamia oil under vacuum.

[0248] 15. The method of embodiment 14, further comprising condensing the solvent and stripping the solvent of any accumulated water in a stripping column.

[0249] 16. The method of any one of embodiments 9 to 15, further comprising isolating residual Pongamia oil in the solvent-rich light phase; and distilling the solvent from the isolated residual Pongamia oil to produce additional Pongamia oil composition.

[0250] 17. The method of any one of embodiments 1 to 16, wherein the immiscible solvent comprises an alcohol.

[0251] 18. The method of any one of embodiments 1 to 16, wherein the immiscible solvent comprises ethanol.

[0252] 19. The method of any one of embodiments 1 to 18, wherein the immiscible solvent comprises at least about 60% alcohol.

[0253] 20. The method of any one of embodiments 1 to 19, wherein the composition has a lower unsaponifiable matter content than crude Pongamia oil.

[0254] 21. The method of any one of embodiments 1 to 20, wherein the composition has a lower furanoflavonoid content than crude Pongamia oil.

[0255] 22. The method of any one of embodiments (xi) to 21, wherein the composition has less than or equal to 150 ppmd of furanoflavonoids.

[0256] 23. The method of any one of embodiments (xi) to 22, wherein the furanoflavonoid comprises psoralen or psoralendione or both.

[0257] 24. The method of embodiment 23, wherein the composition has less than or equal to 150 ppm pectin and / or pectindione.

[0258] 25. The method of any one of embodiments (xi) to 24, wherein the crude Pongamia oil has an initial color and the produced Pongamia oil composition has a final color, wherein the final color of the Pongamia oil composition is lighter than the initial color of the crude Pongamia oil.

[0259] 26. The method of embodiment 25, wherein the initial color is red and / or brown and the final color is yellow.

[0260] 27. The method according to any one of embodiments (xi) to 26, wherein the crude Pongamia oil is mechanically separated Pongamia oil.

[0261] 28. A Pongamia oil composition produced according to the method of any one of the preceding embodiments.

[0262] 29. A pongamia oil composition having less than 150 ppm pongamiatin and / or pongamidione and less than 1% unsaponifiables, wherein the composition is edible and non-bitter.

[0263] 30. The composition of embodiment 29, wherein the composition further comprises other furanoflavonoids.

[0264] 31. The composition of embodiment 29, wherein the composition has less than or equal to 150 ppm furanoflavonoids.

[0265] 32. The composition of embodiment 31, wherein the concentration of paulowniatin or paulowniadione or both is determined by the method of any one of embodiments 1 to 4.

[0266] 33. The composition of any one of embodiments 29 to 32, wherein the composition is obtained from crude Pongamia oil and the composition has a color lighter than the color of crude Pongamia oil.

[0267] 34. The composition of embodiment 33, wherein the color of the composition is yellow.

[0268] 35. The composition of any one of embodiments 29 to 34, further comprising a solvent.

[0269] 36. The composition of embodiment 35, wherein the solvent is present at a concentration of less than 5000 ppm.

[0270] 37. The composition of any one of embodiments 29 to 36, wherein the composition comprises a fatty acid.

[0271] 38. A composition according to embodiment 37, wherein the fatty acid is a monounsaturated fatty acid, a polyunsaturated fatty acid, a saturated fatty acid, a trans fatty acid, an ω3 fatty acid, an ω6 fatty acid, an ω7 fatty acid or an ω9 fatty acid or any combination thereof.

[0272] 39. The composition of any one of embodiments 29 to 36, wherein the composition comprises oleic acid, linoleic acid, palmitic acid, stearic acid, behenic acid, alpha-linolenic acid, lignoceric acid, arachidic acid, gondoic acid, oleic acid, vaccenic acid, palmitoleic acid, eicosadienoic acid, linoleic acid, heptadecanoic acid, gondoic acid, erucic acid, palmitoleic acid, heptadecenoic acid, or myristic acid, or any isomer thereof, or any combination of the foregoing.

[0273] 40. The composition of any one of embodiments 29 to 39, wherein the composition has:

[0274] (xi) a free fatty acid content of less than or equal to 1%;

[0275] (xii) less than or equal to 0.1% insoluble impurities;

[0276] (xiii) less than or equal to 25 ppm phosphorus;

[0277] (xiv) less than or equal to 0.1 ppm chlorophyll;

[0278] (xv) less than or equal to 5000 ppm of residual solvent;

[0279] (xvi) a moisture content of less than or equal to 1%;

[0280] (xvii) less than or equal to 1% glycerol;

[0281] (xviii) less than or equal to 2% monoglycerides;

[0282] (xix) less than or equal to 5% diglycerides; or

[0283] (xx) at least 90% triglycerides,

[0284] Or any combination of (i)-(x).

[0285] 41. The composition of any one of embodiments 29 to 41, wherein the composition has a lower unsaponifiable matter content than the crude Pongamia oil from which the composition is obtained.

[0286] 42. The composition of embodiment 41, wherein the composition has an unsaponifiable matter content that is at least 50% lower than the crude Pongamia oil from which the composition is obtained.

[0287] 43. The composition of any one of embodiments 29 to 42, wherein the composition further comprises tocopherol.

[0288] 44. The composition of embodiment 43, wherein the tocopherol comprises α-tocopherol, β-tocopherol, δ-tocopherol or γ-tocopherol or any combination thereof.

[0289] 45. The composition of embodiment 29 or 44, wherein the composition has less than or equal to 400 ppm tocopherol.

[0290] 46. ​​The composition of any one of embodiments 43 to 45, wherein the composition has less than or equal to 200 ppm of alpha-tocopherol.

[0291] 47. The composition of any one of embodiments 29 to 46, wherein the composition further comprises a sterol.

[0292] 48. The composition of embodiment 47, wherein the sterol comprises β-sitosterol, campesterol, cholesterol, erythrostosterol, Δ-5,24-stigmasterol, δ-5-avenasterol, sitostanol, or stigmasterol, or any combination thereof.

[0293] 49. The composition of embodiment 47 or 48, wherein the composition has less than 2500 ppm of sterols.

[0294] 50. Use of the Pongamia oil composition according to any one of embodiments 29 to 49 as a salad oil; frying oil; stir-fry oil; vinaigrette; sauce; dressing; meat simulant, beverage or fat blended in margarine and other solid fat applications; or any combination thereof.

[0295] 51. A food or beverage product comprising the Pongamia oil composition according to any one of embodiments 29 to 49.

[0296] 52. The product of embodiment 51, wherein the product is a salad oil; frying oil; sauté oil; vinaigrette; sauce; dressing; meat simulant, beverage, or fat blended into margarine and other solid fat applications.

[0297] 53. An analytical method comprising:

[0298] combining pongamia oil with an extraction solvent to provide an extraction mixture, wherein the extraction solvent comprises an alkyl ketone, and wherein the pongamia oil comprises pongamitin or pongamidione or both;

[0299] sonicating the extraction mixture to produce a sonicated mixture;

[0300] separating the sonicated mixture into an extracted Pongamia composition and an alkyl ketone extract, wherein the extract includes pongamia tin or pongamidione or both; and

[0301] The concentration of pectin or pectindione or both present in the extract is measured.

[0302] 54. The method of embodiment 53, wherein the alkyl ketone is acetone.

[0303] 55. The method of embodiment 53 or 54, wherein the measuring step comprises determining the concentration of pauwthornein or pauwthornedione or both by high performance liquid chromatography with ultraviolet detection.

[0304] 56. A method according to embodiment 55, wherein the ultraviolet detector is a diode array detector.

[0305] 57. A Pongamia oil composition having:

[0306] less than or equal to about 1000 ppm combined pongamiconitin and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition;

[0307] Less than or equal to about 1% unsaponifiable matter by weight as determined by AOCS Ca 6a-40;

[0308] A peroxide value of less than or equal to about 5 meq / kg as determined by AOCS Cd 8-53;

[0309] a p-anisidine value of less than or equal to about 10 as determined by AOCS Cd 18-90; and

[0310] Less than or equal to about 5000 ppm residual solvents as determined by AOCS Cg 4-94, wherein residual solvents, if present, are food grade solvents.

[0311] 58. The composition according to embodiment 57, comprising:

[0312] less than or equal to about 150 ppm of pongamia oleifera as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oleifera oil composition;

[0313] less than or equal to about 150 ppm of pongamia dione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition;

[0314] Less than or equal to about 1% unsaponifiable matter by weight as determined by AOCS Ca 6a-40;

[0315] A peroxide value of less than or equal to about 5 meq / kg as determined by AOCS Cd 8-53;

[0316] A p-anisidine value of less than or equal to about 5 as determined by AOCS Cd 18-90; and

[0317] Less than or equal to about 5000 ppm residual solvents as determined by AOCS Cg 4-94, wherein residual solvents, if present, are food grade solvents.

[0318] 59. The composition of embodiment 57 or 58, wherein the composition comprises less than or equal to about 1000 ppm of residual solvent.

[0319] 60. The composition of any one of embodiments 57 to 59, wherein the residual solvent comprises ethanol.

[0320] 61. The composition of any one of embodiments 57 to 60, wherein the composition is liquid at room temperature.

[0321] 62. The composition of any one of embodiments 57 to 61, wherein the composition has a viscosity determined at 25°C of between about 30 centipoise and 600 centipoise.

[0322] 63. The composition of any one of embodiments 57 to 62, wherein the composition has a solid fat content of between about 1% and about 10% at a temperature of about 5°C as determined by AOCS-Cd 16b-93.

[0323] 64. The composition of any one of embodiments 57 to 63, wherein the composition has a smoke point of at least about 195°C as determined by AOCS Cc9a-48.

[0324] 65. The composition of any one of embodiments 57 to 64, wherein the composition has less than or equal to 400 ppm tocopherol as determined by AOAC 971.30 by HPLC.

[0325] 66. The composition of any one of embodiments 57 to 65, wherein the composition has less than 2500 ppm sterols as determined by COI / T.20 / Doc No.10.

[0326] 67. The composition of any one of embodiments 57 to 66, wherein the composition comprises oleic acid, linoleic acid, palmitic acid, stearic acid, behenic acid, alpha linolenic acid, lignoceric acid, arachidic acid, gondoic acid, oleic acid, vaccenic acid, palmitoleic acid, eicosadienoic acid, linoleic acid, heptadecanoic acid, gondoic acid, erucic acid, palmitoleic acid, heptadecenoic acid or myristic acid or any isomer thereof or any combination of the foregoing as determined by AOAC 996.06.

[0327] 68. The composition of embodiment 67, wherein the composition comprises at least 40% oleic acid as determined by AOAC 996.06.

[0328] 69. The composition of any one of embodiments 57 to 68, wherein the color of the composition is yellow or light yellow as determined by the Lovibond Color-AOCS scale using a 1-inch cell path, wherein:

[0329] When the composition is yellow, the composition has a Lovibond color Y-value greater than or equal to 25; and

[0330] When the composition is light yellow, the composition has a Lovibond color Y-value of less than 25.

[0331] 70. The composition of any one of embodiments 57 to 69, wherein the composition has one or more sensory attributes selected from the group consisting of nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof.

[0332] 71. The composition of any one of embodiments 57 to 70, wherein the composition has a ratio of pangoscutin to pangoscutdione greater than about 1.

[0333] 72. The composition of any one of embodiments 57 to 69, wherein the color of the composition is light yellow as determined by the Lovibond Color-AOCS scale using a 1-inch cell path and the composition has a Lovibond Color Y-value of less than 25.

[0334] 73. The composition of any one of embodiments 57 to 69 and 72, wherein the color of the composition is light yellow, and wherein the composition comprises less than or equal to about 200 ppm combined pectin and pectinedione.

[0335] 74. The composition of any one of embodiments 57 to 69, 72 and 73, wherein the composition has a neutral flavor.

[0336] 75. The composition of any one of embodiments 57 to 69 and 72 to 74, wherein the composition has a ratio of pangospermum officinale to pangospermdione of less than or equal to 1.

[0337] 76. The composition of any one of embodiments 57 to 75, wherein the composition has:

[0338] (i) a free fatty acid content of less than or equal to about 1% as determined by AOCS Ca 5a-40;

[0339] (ii) less than or equal to about 0.1% insoluble impurities as determined by AOCS Ca 3a-46;

[0340] (iii) less than or equal to about 25 ppm phosphorus as determined by AOCS Ca 20-99, mod;

[0341] (iv) less than or equal to about 0.1 ppm chlorophyll as determined by AOCS Ch 4-91;

[0342] (v) a moisture content of less than or equal to about 1% as determined by AOCS Ca 2b-38;

[0343] (vi) less than or equal to about 1% glycerol as determined by AOCS Cd 11c-93;

[0344] (vii) less than or equal to about 2% monoglycerides as determined by AOCS Cd 11c-93;

[0345] (viii) less than or equal to about 5% diglycerides as determined by AOCS Cd 11c-93; and

[0346] (ix) at least about 90% triglycerides as determined by AOCS Cd 11c-93,

[0347] (x) or any combination of (i)-(ix).

[0348] 77. A method for producing a Pongamia oil composition comprising:

[0349] Mechanically separating the dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially deoiled seed cake, wherein the crude Pongamia oil comprises Pongamia oil, Pongamitin, Pongamidione, other furanoflavonoids, and other unsaponifiables; and

[0350] Crude Pongamia oil is extracted with ethanol at an elevated temperature to produce a Pongamia oil composition, wherein the ratio of solvent to crude Pongamia oil is between 1:1 and 20:1, and wherein the composition is edible and non-bitter, having less than or equal to about 1000 ppm of pongamitin and pongamidione combined as determined by HPLC-DAD analysis of an acetone extract obtained from the Pongamia oil composition; less than or equal to about 1% unsaponifiable matter by weight as determined by AOCS Ca 6a-40; less than or equal to about 5 meq / kg peroxide value as determined by AOCS Cd 8-53; and less than or equal to about 10 p-anisidine value as determined by AOCS Cd 18-90.

[0351] 78. The method of embodiment 77, wherein the crude Pongamia oil and the immiscible solvent form a mixture, and the mixture is stirred for at least about 30 minutes.

[0352] 79. A continuous countercurrent process for producing a Pongamia oil composition comprising:

[0353] a) mechanically separating the dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially de-oiled seed cake,

[0354] The crude pongamia oil includes pongamia oil, pongamitin, pongamidione, other furanoid flavonoids and other unsaponifiable matter;

[0355] b) separating the crude Pongamia oil into a raffinate and a solvent-rich light phase by liquid-liquid extraction using an immiscible solvent at elevated temperature,

[0356] The ratio of solvent to crude Pongamia oil is between 1:1 and 20:1.

[0357] The raffinate includes pongamia oil and residual solvent.

[0358] wherein the solvent comprises ethanol, and

[0359] The solvent-rich light phase includes the solvent and residual pongamia oil;

[0360] c) cooling the raffinate to separate the residual solvent from the pongamia oil;

[0361] d) isolating at least a portion of the Pongamia oil in the cooled raffinate to produce a Pongamia oil composition,

[0362] wherein the composition is edible and non-bitter, having less than or equal to about 1000 ppm of combined pongamia and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition; less than or equal to about 1% unsaponifiable matter by weight as determined by AOCS Ca 6a-40; less than or equal to about 5 meq / kg peroxide value as determined by AOCS Cd 8-53; and less than or equal to about 10 p-anisidine value as determined by AOCS Cd 18-90.;

[0363] e) separating at least a portion of the solvent from the solvent-rich light phase; and

[0364] f) combining the isolated solvent with additional crude Pongamia oil for liquid-liquid extraction.

[0365] 80. The method of embodiment 79, wherein the continuous liquid-liquid extraction is performed using a forced stirring column.

[0366] 81. The method according to embodiment 80, wherein the forced stirring column is a forced stirring tray column, the raffinate flows out of the column at the bottom, and the solvent-rich light phase flows out of the column at the top.

[0367] 82. The method according to any one of embodiments 79 to 81, wherein separation of at least a portion of the solvent from the solvent-rich light phase is carried out in an evaporator.

[0368] 83. The method of embodiment 82, wherein the solvent is evaporated from the residual Pongamia oil under vacuum.

[0369] 84. The method of embodiment 83 further comprises condensing the solvent and stripping the solvent of any accumulated water in a stripping column.

[0370] 85. The method of any one of embodiments 79 to 84, further comprising isolating residual Pongamia oil in the solvent-rich light phase; and distilling the solvent from the isolated residual Pongamia oil to produce additional Pongamia oil composition.

[0371] 86. The method of any one of embodiments 77 to 85, wherein the elevated temperature is less than the boiling point of the immiscible solvent.

[0372] 87. The method of embodiment 86, wherein the elevated temperature is between about 30°C and about 75°C.

[0373] 88. The method of any one of embodiments 77 to 87, wherein the ratio of solvent to crude Pongamia oil is between about 1:1 and about 5:1.

[0374] 89. The method of any one of embodiments 77 to 88, wherein the crude Pongamia oil has an initial color and the produced Pongamia oil composition has a final color, wherein the final color of the Pongamia oil composition is lighter than the initial color of the crude Pongamia oil.

[0375] 90. The method of embodiment 89, wherein the initial color is red and / or brown, and the final color is yellow or light yellow.

[0376] 91. The method according to any one of embodiments 77 to 90, wherein the crude Pongamia oil is mechanically separated Pongamia oil.

[0377] 92. The method of any one of embodiments 77 to 91, wherein the composition has one or more sensory attributes selected from the group consisting of nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof, and wherein the composition is yellow.

[0378] 93. The composition of any one of embodiments 77 to 91, wherein the pongamia oil composition comprises less than or equal to about 200 ppm of pongamia and pongamidione combined, the composition has a neutral flavor, and the composition is light yellow.

[0379] 94. A Pongamia oil composition produced according to the method of any one of embodiments 77 to 93.

[0380] 95. Use of the Pongamia oil composition according to any one of embodiments 57 to 76 and 94 as a salad oil; frying oil; stir-fry oil; vinaigrette; sauce; dressing; meat simulant, beverage or blended margarine and other solid fat applications, or any combination thereof.

[0381] 96. A food or beverage product comprising the Pongamia oil composition according to any one of embodiments 57 to 76 and 94.

[0382] 97. The product of embodiment 96, wherein the composition is light yellow; the composition comprises less than or equal to about 200 ppm combined pamoptin and pamoptidione, and the composition has a neutral flavor.

[0383] 98. The product of embodiment 96, wherein the pongamia oil composition is yellow; the composition comprises less than or equal to about 150 ppm pongamia and less than or equal to about 150 ppm pongamidione; and the composition has one or more sensory attributes selected from the group consisting of nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof.

[0384] 99. The product of any one of embodiments 96 to 98, wherein the product is a salad oil; frying oil; sauté oil; vinaigrette; sauce; dressing; meat simulant, beverage, or fat blended into margarine and other solid fat applications.

[0385] 100. A Pongamia oil composition having:

[0386] (i) less than or equal to about 1000 ppm combined pongamiconitin and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition;

[0387] (ii) less than or equal to about 1% unsaponifiable matter by weight as determined by AOCS Ca 6a-40;

[0388] (ii) a peroxide value of less than or equal to about 5 meq / kg as determined by AOCS Cd 8-53;

[0389] (iv) a p-anisidine value of less than or equal to about 10 as determined by AOCS Cd 18-90;

[0390] (v) less than or equal to about 5000 ppm residual solvents as determined by AOCS Cg 4-94, wherein the residual solvents, if present, are food grade solvents;

[0391] (vi) at least 40% oleic acid is present among the total fatty acids as determined by AOAC 996.06;

[0392] (vii) pale yellow or yellow in colour;

[0393] (viii) neutral flavor, or one or more sensory attributes selected from the group consisting of: nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof; or

[0394] (ix) any combination of (i) to (viii) above.

[0395] Example

[0396] The presently disclosed subject matter will be better understood by reference to the following examples, which are provided by way of illustration of the invention and not by way of limitation.

[0397] Example 1

[0398] Characterization of Pongamia chinensis oil

[0399] This example provides a general protocol for characterizing Pongamia oil. Figure 1 The protocol set forth in was used to characterize the crude and purified oils described in the following Examples, including Example 2.

[0400] The pongamia oil sample was combined with acetone to prepare an extraction mixture. The extraction mixture was then sonicated to extract a liquid portion having pongamia and / or pongamidione from the oil. The liquid portion was injected into an HPLC column equilibrated with 40% acetonitrile for component analysis. Table 1 below summarizes the HPLC-DAD settings used.

[0401] Table 1. Summary of basic HPLC-DAD settings

[0402] type describe Chromatographic columns Agilent Poroshell C18, 4.6×100mm, 2.6μm Column temperature 35±0.5℃ Mobile phase A HPLC grade water Mobile phase B Acetonitrile Seal wash 90:10 water:acetonitrile Needle flushing 90:10 acetonitrile:water Needle flushing time 6 seconds (flushing outlet) Flow rate 0.800mL / min Injection volume 1.0μL Signal A wavelength 304nm (bandwidth 4nm) Signal B wavelength 350nm (Bandwidth 4nm)

[0403] Once the sample extract was loaded onto the C18 column equilibrated with 40% acetonitrile, the relative concentration of acetonitrile was (i) linearly increased to 90% over 18 minutes, (ii) maintained at 90% for 4 minutes, (iii) linearly decreased to 40% over 1 minute, and (iv) maintained at 40% for 2 minutes while maintaining a flow rate of 0.8 mL / min, as summarized in Table 2 below.

[0404] Table 2. Elution program

[0405]

[0406] It was observed that pectin eluted at about 9.6 minutes, corresponding to a relative acetonitrile concentration of about 67%. Pectin-dione was observed to elute at about 14.4 minutes, corresponding to a relative acetonitrile concentration of about 80%. Based on the spectral analysis of the eluted fractions corresponding to pectin and pectin-dione, the ppm concentration of each component was determined.

[0407] Example 2

[0408] Batch production of Pongamia oil

[0409] This example demonstrates the production of edible (e.g., non-bitter) Pongamia oil by liquid:liquid extraction of crude (e.g., bitter) Pongamia oil. Pongamia, pongamidione, and potentially other anti-nutritional factors and / or bitter compounds are removed from expeller-pressed Pongamia oil to yield a purified oil product.

[0410] Lab-scale batch production

[0411] Laboratory scale production was performed to produce edible Pongamia oil. The Pongamia oil squeezed by the press was filtered through diatomaceous earth to remove solid content or solid waste. Then, the crude Pongamia oil was mixed with fresh 95% ethanol (5% water) in a 50 mL test tube at a fixed volume ratio as indicated in Table 3. Before the mixture was settled and the solvent (ethanol) layer was decanted, the mixture was heated to about 65 ° C and stirred for 30 min. It should be understood that the mixture can be heated to maintain a few degrees below the boiling point of the solvent and / or to limit the loss of solvent vapor. The remaining liquid was cooled to 20 ° C and allowed to settle. The solvent layer was decanted again, and the remaining oil was subjected to the same method twice, mixed with fresh 95% ethanol at a fixed volume ratio.

[0412] The extraction coefficient represents the ability of the extraction solvent to extract the target impurity from a given raw material (e.g., crude Pongamia oil in this case). The extraction coefficient is calculated as follows:

[0413] Extraction coefficient = (impurity concentration in the raffinate / impurity concentration in the raw material)

[0414] This bench-scale experiment explored different solvent to oil ratios and showed that the extraction coefficient depends on the solvent to oil ratio, as summarized in Table 3 below.

[0415] Table 3. Extraction coefficients (EC) for large-scale batch extraction methods

[0416]

[0417]

[0418] Large-scale batch production

[0419] according to Figure 2 The procedure stated in was also performed for large-scale batch extraction. The expeller-pressed Pongamia oil was filtered through diatomaceous earth to remove solid content or solid waste. The oil was then mixed with fresh 95% ethanol (5% water) at a mass ratio of 5:1 solvent to oil in a 400 L stainless steel container with a propeller stirrer. The mixture was heated to about 65°C and stirred for 30 min before settling the mixture and decanting the solvent (ethanol) layer. It should be understood that the mixture can be heated to remain a few degrees below the boiling point of the solvent and / or to limit the loss of solvent vapor. The remaining liquid was cooled to 20°C and allowed to settle. The solvent layer was decanted again, and the remaining oil was subjected to the same method twice, starting with mixing with fresh 95% ethanol at a mass ratio of 5:1 solvent to oil.

[0420] In each round of extraction, the pongamidion content in the oil layer, as detected by the analytical method set forth in Example 1 above, was observed to decrease from 2342 ppm to 650 ppm, to 192 ppm, and finally to 54 ppm. Similarly, in each round of extraction, the pongamidin content in the oil layer was observed to decrease from 11935 ppm to 2306 ppm, to 516 ppm, and finally to 91 ppm. The average extraction coefficient for pongamidin was 0.2, and the average extraction coefficient for pongamidion was 0.28. After all three rounds of extraction, it was observed that the pongamidion oil had no bitter taste, with pongamidion and pongamidion levels less than 100 ppm, respectively. The following Tables 4-8 summarize the various compositions and properties of the edible pongamidion oil produced in this example.

[0421] The analytical methods in Example 1 above were also used to characterize paulowniatin and paulowniadione in the crude and purified oils of this example. In large scale batch production, the resulting removal of furanoflavonoids was revealed by HPLC chromatography. Figure 3A and 3B The removal of furanoflavonoids and other chemicals in edible oils was also compared between the crude oil and the purified oil of this example.

[0422] Table 4 below compares the amount of fatty acid composition of crude Pongamia oil ("crude oil") and Pongamia oil purified according to the procedures set forth in this example ("purified oil"). The methods used to determine the measured components are set forth in Table 4. The methods used to determine the measured components are set forth in Table 4, where AOAC refers to the Association of Official Analytical Chemists, and its test methods are publicly available.

[0423] Table 4. Fatty acid composition (% of total) *

[0424] fatty acid Common Name Crude oil Purified oil Test Method 14:0 Myristic acid 0.03 0.03 AOAC 996.06 16:0 Palmitic acid 8.26 8.54 AOAC 996.06 16:1c9 Palmitoleic acid <0.04 0.06 AOAC 996.06 Σ16:1 Total Palmitoleic Acid + Isomers 0.09 0.06 AOAC 996.06 17:0 Heptadecanoic acid 0.08 0.09 AOAC 996.06 17:1c9 Heptadecenoic acid 0.04 0.05 AOAC 996.06 18:0 Stearic acid 6.08 7.16 AOAC 996.06 18:1c11 V-oleic acid 0.55 0.53 AOAC 996.06 18:1c9 Oleic acid 44.87 49.84 AOAC 996.06 Σ18:1 Total oleic acid + isomers 45.62 50.37 AOAC 996.06 18:2n6 Linoleic acid 15.64 15.98 AOAC 996.06 Σ18:2 Linoleic acid + isomers 15.76 15.98 AOAC 996.06 18:3n3 Alpha Linolenic Acid 2.18 2.14 AOAC 996.06 Σ18:3 Total linolenic acid + isomers 2.18 2.14 AOAC 996.06 20:0 Arachidic acid 1.15 1.5 AOAC 996.06 20:1c11 Scolopendra Acid 0.90 1.18 AOAC 996.06 Σ20:1 Total gonadolinic acid + isomers 0.95 1.18 AOAC 996.06 20:2n6 Eicosadienoic acid 0.15 0.13 AOAC 996.06 22:0 Behenic acid 2.87 4.16 AOAC 996.06 22:1c13 Erucic acid 0.06 0.08 AOAC 996.06 Σ22:1 Total erucic acid + isomers 0.06 0.08 AOAC 996.06 24:0 Lignoceric acid 1.13 1.74 AOAC 996.06

[0425] 1 The following fatty acids have less than 0.02% total fatty acids: C4:0, 6:0, 8:0, 10:0, 11:0, 12:0, 14:0, 14:1c9, 15:0, 15:1, 16:2, 16:3, 16:4, 18:3n6, 18:4n3, 20:3n3, 20:3n6, 20:4n6, 20:5n3, 22:2n6, 22:3n3, 22:4n6, 22:5n3, 22:5n6, 22:6n3, 24:1n9.

[0426] Table 5 below compares the amounts of fatty acid classes in crude oils and purified oils. The methods used to determine the measured components are set forth in Table 5.

[0427] Table 5. Fatty acid categories (% of total)

[0428] category Crude oil Purified oil Test Method Total identified fatty acids 84.72 93.26 AOAC 996.06 Total monounsaturated fatty acids 46.59 51.77 AOAC 996.06 Total polyunsaturated fatty acids 18.3 18.26 AOAC 996.06 Total saturated fatty acids 19.62 23.23 AOAC 996.06 Total trans fatty acids 0.22 <0.02 AOAC 996.06 Total omega 3 fatty acids 2.41 2.15 AOAC 996.06 Total omega 6 fatty acids 15.8 16.1 AOAC 996.06 Total omega 7 fatty acids 0.58 0.65 AOAC 996.06 Total omega 9 fatty acids 46.57 51.07 AOAC 996.06

[0429] Table 6 below compares the chemical composition of the crude oil to the purified oil. The methods used to determine the measured components are set forth in Table 6, where AOCS refers to the American Oil Chemists Society and their test methods are publicly available.

[0430] Table 6. Chemical composition

[0431]

[0432] Table 7 below compares the tocopherol content of crude oil and purified oil. The method used to determine the measured components is set forth in Table 7.

[0433] Table 7. Tocopherol content (ppm)

[0434] Tocopherol Crude oil Purified oil Test Method α-Tocopherol 288 <48.9 AOAC 971.30 by HPLC β-Tocopherol <490 <48.9 AOAC 971.30 by HPLC Delta-Tocopherol <490 <48.9 AOAC 971.30 by HPLC γ-Tocopherol 191 <48.9 AOAC 971.30 by HPLC Total Tocopherols 479 <48.9 AOAC 971.30 by HPLC

[0435] Table 8 below compares the sterol content in the crude oil and the purified oil. The methods used to determine the measured components are set forth in Table 8, where "COI / T.20 / Doc No. 10" is a publicly available test method set forth by the International Olive Council.

[0436] Table 8. Sterol content

[0437] Sterols Crude oil Purified oil Test Method 24-Methylene-cholesterol (% of total sterols) 0.18 0.36 COI / T.20 / Doc No.10 Apparent beta-sitosterol (% of total sterols) 57.38 68.7 COI / T.20 / Doc No.10 β-Sitosterol "True" (% of total sterols) 52.62 60.72 COI / T.20 / Doc No.10 Brassicasterol (total sterol %) 1.11 1.68 COI / T.20 / Doc No.10 Brassica campestrol (total sterols%) <0.01 0.35 COI / T.20 / Doc No.10 Campesterol (Total sterols%) 9.36 14.35 COI / T.20 / Doc No.10 Cholesterol (total sterol %) 0.15 0.19 COI / T.20 / Doc No.10 Erythasterol (total sterol%) 0.62 0.72 COI / T.20 / Doc No.10 Δ-5,23-Stigmasterol (Total sterol %) <0.01 <0.01 COI / T.20 / Doc No.10 Δ-5,24-Stigmasterol (Total sterol %) <0.01 0.2 COI / T.20 / Doc No.10 Delta-5-Avenasterol (Total sterol %) 3.22 6.25 COI / T.20 / Doc No.10 Delta-7-Avenasterol (Total sterol %) <0.01 0.55 COI / T.20 / Doc No.10 Delta-7-campesterol (total sterol %) <0.01 <0.01 COI / T.20 / Doc No.10 Delta-7-stigmasterol (total sterol %) 1 0.2 COI / T.20 / Doc No.10 Sitostaol (Total sterol %) 0.93 0.81 COI / T.20 / Doc No.10 Stigmasterol (Total sterol%) 30.81 13.61 COI / T.20 / Doc No.10 Total sterols-(mg / kg fat) 3090 1160 COI / T.20 / Doc No.10

[0438] Table 9 below compares the paulowniain and paulowniadione contents in the crude and purified oils. The paulowniain and paulowniadione contents were determined according to the protocol described in Example 1 above.

[0439] Table 9. Content of pectin and pectinone (ppm)

[0440] Pongamia chinensis - specific furanoflavonoids Crude oil Purified oil Psoralen 11,935 91 Psoralen 2,342 54

[0441] Table 10 below compares the color of the crude oil and the purified oil. The method used to determine the color is set forth in Table 10.

[0442] Table 10. Lovibond color description

[0443]

[0444] Example 3

[0445] Continuous production of Pongamia oil

[0446] This example describes a continuous countercurrent process for producing edible Pongamia oil from mechanically separated crude Pongamia oil and generally follows Figure 4 The exemplary system set forth in .

[0447] Edible Pongamia oil is produced by continuous liquid-liquid extraction of filtered crude Pongamia oil with 96% ethanol. The liquid-liquid extraction apparatus comprises a forced stirring tray column, with crude oil and solvent streams at 70°C entering from the top and bottom of the column, respectively. The raffinate (heavier oil layer) flows out of the column at the bottom, and the lighter solvent layer leaves the column at the top. The column comprises a number of physical stages equal to the theoretical number of stages, plus a number of additional stages to account for deviations from theoretical oil / solvent equilibrium conditions. The amount of pongamia and pongamidione present in the raffinate flowing out of the bottom of the column is measured according to the analytical method set forth in Example 1 above. When the raffinate contains less than 150 ppm of pongamia and / or pongamidione, and a percentage of solvent equals the liquid-liquid equilibrium composition of ethanol and Pongamia oil at the mixing temperature, the raffinate is cooled (e.g., by means of a cooling tower; CTWS = cooling tower feed water; CTWR = cooling tower return water) and the solvent is allowed to further separate and decant from the oil in a decanter. Any residual solvent in the oil is then stripped away by vacuum stripping in a stripping tower.

[0448] The lighter solvent layer flowing out of the top of the column is sent to an evaporator where the solvent is evaporated from the oil under vacuum. The solvent from the evaporator is condensed and further stripped in an ethanol distillation column for any accumulated water to 95% ethanol purity. The purified ethanol is recycled back to the liquid-liquid extraction column. The residual solvent-free oil from the solvent recovery evaporator contains the impurities removed from the crude oil. Additional oil is further recovered from the residual oil stream by distillation. The impurities in the oil are isolated and concentrated in a liquid stream having the oil as the solvent and stored for further processing.

[0449] Example 4

[0450] Batch production of Pongamia oil and sensory evaluation of Pongamia oil

[0451] This example describes the batch production of purified Pongamia oil by liquid-liquid extraction.

[0452] The crude Pongamia oil used in this example was taken from the same crude oil sample as provided in Example 2 (crude Pongamia oil, Example 2) or obtained from pressing Pongamia beans (crude Pongamia oil, Example 4). The crude Pongamia oil of Example 2 was used as the starting oil for purified oil samples #1-#3. Purified Pongamia oil sample #1 was the same sample obtained in Example 2.

[0453] The extraction tank system consists of a conical bottom stainless steel reactor vessel, equipped with a top mounted vertical shaft with 4 propeller type agitators installed. The vessel is equipped for heating or cooling, for example using a sealed internal coil of steam.

[0454] Table 11 below shows the process parameters used to obtain different purified Ponzu oil samples.

[0455] Table 11. Process parameters

[0456] Method Run (Sample #) Number of batch washes temperature #1 (see Example 2, purified oil) 3 70℃ #2 3 70℃ #3 3 70℃

[0457] First Wash: Crude Pongamia oil was first transferred to the extraction tank, followed by ethanol (5 times the weight of crude oil). Once the crude oil and ethanol were added, stirring was started. For test runs where the extraction target temperature was above ambient temperature, the tank contents were heated to the target temperature (e.g., 70° C.). Once the desired temperature was reached, the tank contents were stirred for 30 minutes. After 30 minutes, stirring was stopped, and the oil and solvent were allowed to separate unevenly for approximately 3-5 minutes. The oil from the first wash was then carefully decanted from the ethanol in the tank, and the spent ethanol was drained from the tank. The washing procedure was repeated two more times. Samples of the washed oil and spent ethanol were taken after the first, second, and third washes to monitor the pongamia and pongamidione content, peroxide value, and p-anisidine value during the extraction process.

[0458] Decantation and desolventization: Once the required number of washes is completed, the oil obtained from the last wash is decanted and desolventized. The oil obtained from the last wash is placed in a container and immersed in a hot water bath (45°C) for at least 5 minutes to induce phase separation; the oil and ethanol are then separated by decanting. After decanting, the decanted oil is desolventized by a rotary evaporator (rotovap) with the water bath set at 55°C for the first 90 minutes until no more condensate (ethanol) droplets are observed, and then at 60°C for the second 90 minutes until no more condensate (ethanol) droplets are observed.

[0459] After extraction, the purified pongamia oil samples were analyzed for pongamiain and pongamidione content, residual solvent content, sensory characteristics (including taste and flavor), peroxide value, and p-anisidine value. Table 12 shows the pongamiain content, pongamidione content, peroxide value, and p-anisidine value of the final purified pongamia oil samples taken from each process run.

[0460] Table 12. Analysis results: psamnocortin and psamnodione contents, peroxide values ​​and p-anisidine values

[0461] Method Run (Sample #) Crude Oil, Example 2 #1 (Purified Oil, Example 2) #2 #3 Aquaporin(ppm) 11,935 91 71 125 Psoralea corylifolia(ppm) 2,342 54 48 80 Peroxide value (meq / kg) 3.3 3.8 3.4 1.7 p-anisidine value ND 4.2 4.2 5.9

[0462] Sensory evaluation of Pongamia oil

[0463] The in-house Pongamia oil tasting involved the participation of 6 individuals. Each participant was asked to evaluate each oil sample based on color, turbidity, odor, taste, and overall acceptability. For the taste and odor evaluation, participants performed a free-choice analysis by blindly tasting each purified Pongamia oil sample and assigning the attribute they thought best described the flavor of each oil sample.

[0464] Samples #1-3 were found to have a light yellow color, no turbidity, and no odor. Frequently occurring descriptors for the taste of these purified Pongamia oil samples in the free choice analysis were: clean, nutty, smooth, buttery, and clean. Other descriptors included no bitterness, Pongamia, and a slight grassy taste. Table 13 below summarizes the sensory characteristics of the Pongamia oil samples taken from various process runs.

[0465] Table 13. Sensory evaluation of batches of purified Pongamia oil

[0466]

[0467] Example 5

[0468] Continuous production of Pongamia oil and sensory evaluation of Pongamia oil

[0469] This example describes a continuous countercurrent process for producing edible Pongamia oil from mechanically separated crude Pongamia oil. The elevated temperature and the ratio of solvent to crude Pongamia oil were varied. The resulting purified Pongamia oil samples were evaluated for their final pongamitin and pongamidione content, their color and flavor and taste.

[0470] Edible Pongamia oil is produced by continuous liquid-liquid extraction of filtered crude Pongamia oil with ethanol. The liquid-liquid extraction apparatus is performed using one of two types of forced stirring tray columns. For both column types, the column is first filled with solvent to the feed port position at the desired solvent flow rate. Next, the crude oil is fed into the column at the desired rate. Once the interface is established in the bottom separation chamber (disengaging chamber), the bottom separation begins, and the interface is controlled by adjusting the bottom separation rate. After one column turnover (total column volume divided by the combined feed and solvent flow rate), the column agitation is adjusted to increase to the desired stroke / rotation rate. Agitation is set before two column turnovers. Before sampling the raffinate and extract phases, the column runs a total of five (5) turnovers. Before sampling, the extract and raffinate rates are manually acquired by the operator. After the first run, and after adjusting the variables specified by the engineer, a total of three (3) turnovers were performed before sampling each run. The solvent to feed (S / F) ratio and capacity are adjusted by increasing or decreasing the feed and solvent inlet rates. The temperature is adjusted by increasing or decreasing the temperature of the hot oil entering the feed and solvent preheaters and adjusting the heating bands on the columns.

[0471] The amount of pectin and pectin-dione present in the raffinate from the bottom flow column was measured according to the analytical method set forth in Example 1 above. Table 14 below shows the process parameters and observed K+P. As shown below, it was observed that process runs (#4-#7) conducted at 25°C failed to achieve sufficient removal of pectin and pectin-dione for downstream use. However, process runs (#8-#15) conducted at elevated temperatures resulted in substantial removal of pectin and pectin-dione, in some cases to undetectable levels.

[0472] Table 14. Continuous process parameters and phamnocarpin and phamnodione contents

[0473]

[0474]

[0475] *ND: Non-Detectable

[0476] Table 15 below shows the composition of a purified Pongamia oil composition obtained herein (Process Run #13) compared to the starting crude Pongamia oil. Table 16 shows the fatty acid composition of the purified Pongamia oil obtained from Process Run #13.

[0477] Table 15. Analysis results

[0478]

[0479] Table 16. Fatty acid profile of process run #13

[0480]

[0481]

[0482] Sensory evaluation of Pongamia oil

[0483] The internal Pongamia oil tasting involved the participation of 6 individuals. Each participant was asked to evaluate each oil sample based on color, turbidity, odor, taste, and overall acceptability. For taste and odor evaluation, participants performed a free-choice analysis by blindly tasting each purified Pongamia oil sample and assigning the attributes they thought best described the flavor of each oil sample. The free-choice descriptive language for each sample was summarized and shown in Table 17.

[0484] Table 17. Sensory profile

[0485]

[0486]

[0487] Example 6

[0488] Thermal properties of purified Pongamia chinensis oil

[0489] This example details the evaluation of the thermal and temperature dependent physical properties of purified Pongamia oil.

[0490] Purified Pongamia oil was obtained following the protocol described in Example 4. Solid fat content (SFC) was measured using nuclear magnetic resonance (NMR) according to AOCS-Cd 16b-93. In addition, flash point, dropping point and smoke point were determined for the same sample according to AOCS Cc 9b-55, AOCS Cc 18-80 and AOCS Cc 9a-48, respectively. Table 18 summarizes the results for various metrics.

[0491] Table 18. Thermal and physical properties of Pongamia oil

[0492]

[0493] For solid fat content measurement, it was observed that Pongamia oil had a solid fat content of 1-10% at 2.5-10° C. and 0% solid fat content at 21.1° C. and above. The melting (heating) and crystallization (cooling) curves of Pongamia oil were studied using differential scanning calorimetry (DSC). It was observed that Pongamia oil contained two fractions with different thermal properties.

[0494] Example 7

[0495] Food Products

[0496] This example provides various examples of food products that can be produced using the pongamia oil compositions obtained according to the protocols set forth in Examples 1-5 above. Table 19 provides an exemplary formulation for pongamia oil mayonnaise. Table 20 provides an exemplary formulation for pongamia oil margarine and spreads. Table 21 provides an exemplary formulation for pongamia oil salad dressing

[0497] Table 19. Pongamia mayonnaise recipe

[0498] Element Wt% Pongamia oil 75 Yolk 6 Vinegar 5% (w / v) 10 Salt 1.1 sugar 2.5 water 4.5 mustard 1.5 Guar Gum 0.4 Potassium Sorbate 0.07 Sodium Benzoate 0.03

[0499] Table 20. Pongamia oil margarine and spread recipes

[0500]

[0501]

[0502] Table 21. Pongamia oil salad dressing recipe

[0503] Element Wt% water 15 Apple cider vinegar 12 Apple Juice 12 Honey 10 Pongamia oil 42 Mustard powder 5 Xanthan gum 0.5 Pregelatinized potato starch 0.5 Colorant E-150d 0.5 Acidifier E-330 0.1 Preservative E-202 0.1 Salt 1 sugar 1.3

[0504] As used herein, the term "about" refers to the usual error range of each value that is readily known to those skilled in the art. Reference herein to "about" a value or parameter includes (and describes) embodiments for the value or parameter itself. For example, "about x" includes and describes "x" itself. In some embodiments, the term "about" when used in conjunction with measurement or to modify a value, unit, constant or range of values ​​refers to a variation of + / - 2% of the value or parameter.

[0505] The "between two values ​​or parameters" mentioned herein include (and describe) embodiments that include the two values ​​or parameters themselves. For example, a description referring to "between x and y" includes a description of "x" and "y" themselves.

Claims

1. A method for producing a Pongamia oil composition, comprising: Mechanically separating the dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially deoiled seed cake, wherein the crude Pongamia oil comprises Pongamia oil, Pongamitin, Pongamidione, other furanoflavonoids, and other unsaponifiables; and Crude Pongamia oil is extracted with ethanol at a temperature between about 50°C and about 70°C to produce a Pongamia oil composition, wherein the ratio of solvent to crude Pongamia oil is between about 1:1 and about 5:1, and wherein the composition is edible and non-bitter, having less than or equal to about 400 ppm of pongamitin or less than or equal to about 400 ppm of pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the Pongamia oil composition; less than or equal to about 1% unsaponifiable matter by weight; and less than or equal to about 5% trans fatty acids by weight; and less than or equal to about 5000 ppm of residual solvent, wherein the residual solvent is a food grade solvent; and wherein about refers to a variation of + / - 2% of the stated value.

2. The method of claim 1, wherein the crude Pongamia oil and the immiscible solvent are formed into a mixture and the mixture is stirred for at least about 30 minutes.

3. A continuous countercurrent process for producing a Pongamia oil composition, comprising: a) mechanically separating the dehulled Pongamia oil seeds to produce crude Pongamia oil and an at least partially de-oiled seed cake, The crude pongamia oil includes pongamia oil, pongamitin, pongamidione, other furanoid flavonoids and other unsaponifiable matter; b) separating the crude Pongamia oil into a raffinate and a solvent-rich light phase by liquid-liquid extraction using an immiscible solvent at a temperature between about 50° C. and about 70° C., wherein the ratio of solvent to crude pongamia oil is between about 1:1 and about 5:1, The raffinate includes pongamia oil and residual solvent. wherein the solvent comprises ethanol, and The solvent-rich light phase includes the solvent and residual pongamia oil; c) cooling the raffinate to separate the residual solvent from the pongamia oil; d) isolating at least a portion of the Pongamia oil in the cooled raffinate to produce a Pongamia oil composition, wherein the composition is edible and non-bitter, having less than or equal to about 400 ppm pongamiconitin or less than or equal to about 400 ppm pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition; less than or equal to about 1% unsaponifiable matter by weight; and less than or equal to about 5% trans fatty acids by weight; and less than or equal to about 5000 ppm residual solvent, wherein the residual solvent is a food grade solvent; and wherein about refers to a variation of + / - 2% of the stated value; e) separating at least a portion of the solvent from the solvent-rich light phase; and f) combining the separated solvent with additional crude Pongamia oil for liquid-liquid extraction.

4. The method according to claim 3, wherein the continuous liquid-liquid extraction is performed using a forced stirring column.

5. The process according to claim 4, wherein the forced stirring column is a forced stirring tray column, the raffinate flows out of the column at the bottom and the solvent-rich light phase flows out of the column at the top.

6. The process according to claim 3, wherein separation of at least a portion of the solvent from the solvent-rich light phase is performed in an evaporator.

7. The process according to claim 6, wherein the solvent is evaporated from the residual Pongamia oil under vacuum.

8. The process of claim 7 further comprising condensing the solvent and stripping the solvent of any accumulated water in a stripping column.

9. The method of claim 3, further comprising isolating residual Pongamia oil in the solvent-rich light phase; and distilling the solvent from the isolated residual Pongamia oil to produce additional Pongamia oil composition.

10. The method of any one of claims 1 to 9, wherein the crude Pongamia oil has an initial color as determined by the Lovibond Color-AOCS scale and the produced Pongamia oil composition has a final color, wherein the final color of the Pongamia oil composition is lighter than the initial color of the crude Pongamia oil.

11. The method of claim 10, wherein the initial color is red and / or brown and the final color is yellow or pale yellow as determined by the Lovibond Color-AOCS scale.

12. The process according to any one of claims 1 to 9, wherein the crude Pongamia oil is mechanically separated Pongamia oil.

13. The method according to any one of claims 1 to 9, wherein the composition has one or more sensory attributes selected from the group consisting of: nutty, buttery, grassy, ​​smooth and sweet, and any combination thereof, and wherein the composition is yellow as determined by the Lovibond Color - AOCS scale.

14. The method of any one of claims 1 to 9, wherein the Pongamia composition comprises less than or equal to about 400 ppm pongamidin or less than or equal to about 400 ppm pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the Pongamia oil composition, the composition has a neutral flavor, and the composition is a pale yellow color as determined by the Lovibond Color - AOCS scale.

15. The process of any one of claims 1 to 9, wherein the ratio of solvent to crude Pongamia oil is between about 3:1 and about 4:

1.

16. The method of any one of claims 1 to 9, wherein the composition has less than or equal to about 150 ppm pamoptin or less than or equal to about 150 ppm pamoptidione.

17. An edible and non-bitter Pongamia oil composition produced according to the method of any one of claims 1 to 16, having: Less than or equal to about 400 ppm of pectin or less than or equal to about 400 ppm of pectindione; less than or equal to about 1% unsaponifiable matter by weight; Less than or equal to about 5% trans fatty acids by weight; and Less than or equal to about 5000 ppm of residual solvent, wherein the residual solvent is a food grade solvent, Where about refers to a variation of + / - 2% from the stated value.

18. The composition according to claim 17, having: Less than or equal to about 400 ppm of xanthocerin; Less than or equal to about 400 ppm of xanthocyanidin; Less than or equal to about 1% unsaponifiable matter by weight; and Less than or equal to about 5000 ppm residual solvent, wherein the residual solvent is a food grade solvent.

19. The composition of claim 17, wherein the composition comprises less than or equal to about 1000 ppm residual solvent.

20. The composition of claim 17, wherein the residual solvent comprises ethanol.

21. The composition of claim 17, wherein the composition is liquid at room temperature.

22. The composition of claim 17, wherein the composition has a viscosity determined at 25°C of between about 30 centipoise and 600 centipoise.

23. The composition of claim 17, wherein the composition has a solid fat content of between about 1% and about 10% at a temperature of about 5°C.

24. The composition of claim 17, wherein the composition has a smoke point of at least about 195°C.

25. The composition of claim 17, wherein the composition has less than or equal to 400 ppm tocopherol.

26. The composition of claim 17, wherein the composition has less than 2500 ppm sterols.

27. The composition of claim 17, wherein the composition comprises oleic acid, linoleic acid, palmitic acid, stearic acid, behenic acid, alpha-linolenic acid, lignoceric acid, arachidic acid, gondoic acid, oleic acid, vaccenic acid, palmitoleic acid, eicosadienoic acid, linoleic acid, heptadecanoic acid, gondoic acid, erucic acid, palmitoleic acid, heptadecenoic acid, or myristic acid, or any isomer thereof, or any combination of the foregoing.

28. The composition of claim 27, wherein the composition comprises at least 40% oleic acid.

29. The composition of any one of claims 17 to 28, wherein the color of the composition is yellow or pale yellow as determined by the Lovibond Color-AOCS scale using a 1-inch cell path, wherein: When the composition is yellow, the composition has a Lovibond color Y-value greater than or equal to 25; and When the composition is light yellow, the composition has a Lovibond color Y-value of less than 25.

30. The composition according to any one of claims 17 to 28, wherein the composition has one or more sensory attributes selected from the group consisting of nutty, buttery, grassy, ​​smooth and sweet, and any combination thereof.

31. The composition of any one of claims 17 to 28, wherein the composition has a ratio of pangxocarpin to pangxocarpindione greater than about 1.

32. The composition of any one of claims 17 to 28, wherein the color of the composition is light yellow as determined by the Lovibond Color-AOCS scale using a 1-inch cell path and the composition has a Lovibond Color Y-value of less than 25.

33. The composition of any one of claims 17 to 28, wherein the color of the composition is light yellow as determined by the Lovibond Color - AOCS scale, and wherein the composition comprises less than or equal to about 400 ppm combined pongamiaquinone and pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from a pongamia oil composition.

34. A composition according to any one of claims 17 to 28, wherein the composition has a neutral flavour.

35. The composition of any one of claims 17 to 28, wherein the composition has a ratio of pangxocarpin to pangxocarpindione of less than or equal to 1.

36. The composition of any one of claims 17 to 28, wherein the composition has: (xi) a free fatty acid content of less than or equal to about 1%; (xii) less than or equal to about 0.1% insoluble impurities; (xiii) less than or equal to about 25 ppm phosphorus; (xiv) less than or equal to about 0.1 ppm chlorophyll; (xv) a moisture content of less than or equal to about 1%; (xvi) less than or equal to about 1% glycerol; (xvii) less than or equal to about 2% monoglycerides; (xviii) less than or equal to about 5% diglycerides; and (ix) at least about 90% triglycerides, (xx) or any combination of (i)-(ix).

37. The composition according to any one of claims 17 to 28, wherein the pongamia tin and pongamidione concentrations are determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition.

38. The composition of claim 17, having a furanoflavonoid concentration of less than or equal to about 500 ppm.

39. The composition of any one of claims 17 to 28, having less than or equal to about 150 ppm phaneroctetin or less than or equal to about 150 ppm phaneroctetone.

40. Use of the Pongamia oil composition according to any one of claims 17 to 39 as salad oil; frying oil; stir-fry oil; vinaigrette; sauce; dressing; meat simulant, beverage or blended margarine and other solid fat applications or any combination thereof.

41. A food or beverage product comprising the Pongamia oil composition according to any one of claims 17 to 39.

42. The product of claim 41, wherein the composition is a pale yellow color as determined by the Lovibond Color - AOCS scale; the composition comprises less than or equal to about 400 ppm pongamiain and less than or equal to about 400 ppm pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the pongamia oil composition, and the composition has a neutral flavor.

43. The product of claim 41, wherein the Pongamia oil composition is yellow as determined by the Lovibond Color-AOCS scale; the composition comprises less than or equal to about 400 ppm of pongamiain and less than or equal to about 400 ppm of pongamidione as determined by HPLC-DAD analysis of an acetone extract obtained from the Pongamia oil composition; and the composition has one or more sensory attributes selected from the group consisting of nutty, buttery, grassy, ​​smooth, and sweet, and any combination thereof.

44. The product according to any one of claims 41 to 43, wherein the product is a salad oil; frying oil; sauté oil; vinaigrette; sauce; dressing; meat simulant, beverage or fat blended into margarine and other solid fat applications.

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