Pongamia oil compositions, and methods for producing and using thereof

Abstract

This invention provides water celeriac oil compositions suitable for animal consumption, particularly human consumption, and methods for manufacturing such compositions. These compositions are edible and non-bitter, and possess properties that make them suitable for use in various foods and / or for use in various foods and beverages. Methods for analyzing water celeriac oil are also provided herein.

Description

Technical Field

[0001] This invention generally relates to a composition of water crocus, and more specifically, to an edible and non-bitter water crocus oil, a method of manufacturing the same, and a method of using the same in food and beverages. Prior Technology

[0002] Growing concerns about population growth, climate change, and the viability of existing agricultural practices in the coming decades have spurred research and development into alternative food sources to ensure global food security in the future. Plant-based renewable sources have gained significant attention as an environmentally friendly and sustainable means of alleviating global food supply pressures.

[0003] Millettia pinnata, also known as Pongamia pinnata or Pongamia glabra, or more commonly as water peonies or karanja, is a common tree throughout Asia and a major source of future plant-based foods. The water peonies tree uses a fraction of the land required for soybean plants to produce the same amount of beans. It can grow in degraded soils and avoids the deforestation problems associated with soybeans. Water peonies also produce significantly more protein and vegetable oil per acre than soybeans. Water peonies oil extracted from its seeds provides a potentially renewable oil source comparable to soybeans for food use. However, water peonies also contain other components known in this technology to have unpleasant tastes and odors, including quercetin and quercetin seeds. It is desirable to minimize the levels of quercetin and quercetin in the oil for use as a viable food source.

[0004] The widespread use of aquamarine-derived foods is currently hindered by the lack of a method for preparing aquamarine compositions with low levels of aquamarine terpenoids and aquamarine seed extracts while maintaining high nutritional content (protein, carbohydrates, etc.) in the oilseeds. Existing methods for removing these undesirable components from aquamarine seed cake and oil are inadequate and often require harsh, destructive conditions that reduce and degrade nutrients, severely compromising the nutritional value of aquamarine. The lack of a method for manufacturing aquamarine compositions that achieves a crucial balance between preserving nutritional content and sufficiently low levels of anti-nutritional factors prevents its economic viability through large-scale incorporation into aquamarine-derived oils.

[0005] Therefore, a commercially viable approach is to obtain an edible composition from water croton oilseeds that retain the best nutritional balance, while minimizing components such as water crotonin and water croton seed extract. Summary of the Invention

[0006] In some forms, this article provides edible and non-bitter water citrus oil compositions. These water citrus oil compositions can serve as suitable ingredients in a variety of foods and beverages, and address a substantial unmet need in the industry for emerging plant-based products.

[0007] In some embodiments, a method is provided for producing a water fern oil composition using solid-liquid separation. In some embodiments, the method comprises: mechanically separating dehulled water fern seeds to produce crude water fern oil and at least partially deoiled seed cake, wherein the crude water fern oil comprises water fern oil, water fern epidermine, water fern seed extract, other furan flavonoids and other unsaponifiables; and extracting the crude water fern oil at high temperature with an immiscible solvent to produce a water fern oil composition, wherein the ratio of solvent to crude water fern oil is between 1:1 and 20:1, and wherein the composition is edible and non-bitter, has less than 150 ppm water fern epidermine and / or water fern seed extract, and has less than 1% unsaponifiables.

[0008] In some embodiments, the method includes: a) mechanically separating dehulled water wampee seeds to produce crude water wampee oil and at least partially deoiled seed cake, wherein the crude water wampee oil comprises water wampee oil, water wampee terpenoids, water wampee seed terpenoids, other furan flavonoids, and other unsaponifiables; b) combining the crude water wampee oil with an immiscible solvent at a high temperature to form a mixture; c) allowing the mixture to settle at the high temperature to form at least a water wampee oil layer and a solvent layer; d) removing the solvent layer from step c) at the high temperature to separate the water wampee oil layer, wherein the water wampee oil layer comprises edible and non-bitter water wampee oil. In some embodiments, the method further includes: cooling the water wampee oil layer from step c); allowing the water wampee oil layer to settle to form at least a water wampee layer and a solvent layer; and removing the solvent layer to separate the water wampee oil layer, wherein the water wampee oil layer comprises edible and non-bitter water wampee oil. In some variations, the method further includes repeating steps b)-d) by combining the separated water-yellow peel oil layer with a fresh, immiscible solvent.

[0009] In other embodiments, a continuous countercurrent method for manufacturing a water hyacinth oil composition is provided, comprising: a) mechanically separating dehulled water hyacinth seeds to produce crude water hyacinth oil and at least partially deoiled seed cake, wherein the crude water hyacinth oil comprises water hyacinth oil, water hyacinthin, water hyacinthin seed extract, other furan flavonoids and other unsaponifiables; b) separating the crude water hyacinth oil into an extract and a solvent-rich light phase by liquid-liquid extraction at high temperature using an immiscible solvent, wherein the ratio of solvent to crude water hyacinth oil is between 1:1 and 20:1, wherein the extract comprises water hyacinth oil and residual solvent, and wherein the solvent-rich light phase comprises solvent and residual water hyacinth oil; c) cooling the extract to separate the residual solvent from the water hyacinth oil; d) separating at least a portion of the water hyacinth oil from the cooled extract to produce a water hyacinth oil composition, wherein the composition is edible and non-bitter, having a concentration of less than or equal to 150. ppm of water flavone and / or water flavone seed extract, and having less than 1% unsaponifiable matter; e) separating at least a portion of the solvent from the solvent-rich light phase; and f) combining the separated solvent with additional crude water flavone oil for liquid-liquid extraction.

[0010] In one embodiment, a water-wampee oil composition manufactured according to any of the methods described herein is provided. In other embodiments, an edible water-wampee oil composition without bitterness is provided.

[0011] In other variations, the use of the water-rich wampee oil composition in food or beverages is provided. In some variations, the water-rich wampee oil composition may be used in or in the following forms: salad oil, frying oil, stir-frying oil, vinaigrette, condiments, salad dressings, fats in imitation meat products, beverages, or in the blending of margarine and other solid fats.

[0012] In other forms, analytical methods are provided for measuring the content of quercetin and quercetin in a sample of *Phellodendron amurense* oil. In some embodiments, the method comprises: combining *Phellodendron amurense* oil with an extraction solvent to provide an extraction mixture; sonicating the extraction mixture; separating the sonicated mixture into an extracted *Phellodendron amurense* composition and an extract containing quercetin or quercetin, or both; and measuring the concentration of quercetin or quercetin, or both, present in the extract. In some variations, the extraction solvent comprises an alkyl ketone. In some embodiments, the measurement step involves determining the concentration of quercetin and / or quercetin by high-performance liquid chromatography using an ultraviolet detector (e.g., HPLC-DAD).

[0013] In one sample, a water-wampee oil composition is provided having: less than or equal to about 1000 ppm of combined water-wampee triterpenoids and water-wampee seed extracts; less than or equal to about 1% by weight of unsaponifiable matter, as determined by HPLC-DAD analysis of an acetone extract obtained from the water-wampee oil composition; a peroxide value less than or equal to about 5 meq / kg; a p-methoxyaniline 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 water frangipani oil composition has less than or equal to about 150 ppm of water frangipani extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the water frangipani oil composition; less than or equal to about 150 ppm of water frangipani seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the water frangipani oil composition; less than or equal to about 1% by weight of unsaponifiable matter; less than or equal to about 5 meq / kg of peroxide value; less than or equal to about 5 of p-methoxyaniline value; and less than or equal to about 5000 ppm of residual solvent, wherein the residual solvent (if present) is a food-grade solvent.

[0014] In another embodiment, a method for manufacturing a water fern oil composition is provided, comprising: mechanically separating dehulled water fern seeds to produce crude water fern oil and at least partially deoiled seed cake, wherein the crude water fern oil comprises water fern oil, water fern epidermine, water fern seed extract, other furan flavonoids and other unsaponifiables; and extracting the crude water fern oil with ethanol at high temperature to produce a water fern oil composition, wherein the ratio of solvent to crude water fern oil is between 1:1 and 20:1, and wherein the composition is edible and without bitterness, having: less than or equal to about 1000 ppm of combined water fern epidermine and water fern seed extract, as determined by HPLC-DAD analysis of an acetone extract obtained from the water fern oil composition; less than or equal to about 1% by weight of unsaponifiables; less than or equal to about 5 meq / kg of peroxide value; and less than or equal to about 10 of p-methoxyaniline value.

[0015] In another embodiment, a continuous countercurrent method for manufacturing a water celery oil composition is provided, comprising: a) mechanically separating dehulled water celery seeds to produce crude water celery oil and at least partially deoiled seed cake, wherein the crude water celery oil comprises water celery oil, water celery epidermine, water celery seed extract, other furan flavonoids and other unsaponifiables; b) separating the crude water celery oil into a residue and a solvent-rich light phase by liquid-liquid extraction at high temperature using an immiscible solvent. The solvent to crude water-yellow peel oil ratio is between 1:1 and 20:1, the extract contains water-yellow peel oil and residual solvent, the solvent containing ethanol, and the solvent-rich light phase contains solvent and residual water-yellow peel oil; c) cooling the extract to separate the residual solvent from the water-yellow peel oil; d) separating at least a portion of the water-yellow peel oil from the cooled extract to produce a water-yellow peel oil composition, wherein the composition is edible and non-bitter, having: less than or equal to about 1000 The ppm combined hydroquinone and hydroquinone seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the hydroquinone oil composition, are less than or equal to about 1% by weight of unsaponifiable matter; less than or equal to about 5 meq / kg of peroxide value; and less than or equal to about 10 p-methoxyaniline 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 hydroquinone oil for liquid-liquid extraction.

[0016] In other embodiments, this document provides food or beverages comprising a water fern oil composition obtainable by the methods provided herein. In some embodiments, the water fern oil composition is pale yellow, as determined by the Lovibond color-AOCS scale; the composition contains less than or equal to about 200 ppm of combined water fern epidermine and water fern seed extract, as determined by HPLC-DAD analysis of an acetone extract obtained from the water fern oil composition, and the composition has a neutral flavor. In other embodiments, the water fern oil composition is yellow, as determined by the Lovibond color-AOCS scale; the composition contains less than or equal to about 150 ppm of water fern epidermine and less than or equal to about 150 ppm of water fern seed extract, as determined by HPLC-DAD analysis of an acetone extract obtained from the water fern oil composition; and the composition has one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof. Simple Explanation of the Diagram

[0017] This application can be understood with reference to the following description accompanying the accompanying drawings.

[0018] picture [1] An exemplary analytical method is described for determining the concentration of quercetin and / or quercetin in quercetin oil samples. []

[0019] picture [2] An exemplary batch process is described for purifying crude water wampee oil mixture to produce an edible and non-bitter water wampee oil composition. []

[0020] picture [3A] and [3B] Comparison of furan flavonoids in crude water-processed yellow peel oil (Figure) [3A]) and the exemplary purified water-based yellow peel oil composition did not contain furan flavonoids (Figure). [3B] ), such as by HPLC determination. []

[0021] picture [4] An exemplary continuous system is described for purifying a crude water wampee oil mixture to produce an edible and non-bitter water wampee oil composition. [] Implementation

[0022] Cross-reference to related applications

[0023] This application claims priority and interest in U.S. Provisional Application No. 63 / 004,790, filed April 3, 2020, the entire disclosure of which is incorporated herein by reference in its entirety.

[0024] The following description illustrates exemplary methods, parameters, and the like. However, it should be understood that this description is not intended to limit the scope of the invention, but rather is provided instead as an illustrative example.

[0025] In some forms, this document provides water frangipani oil compositions and methods for producing such compositions. In some variations, the water frangipani oil compositions pass human taste tests. In some variations, the water frangipani oil compositions are edible and have no bitter taste. Methods for manufacturing edible water frangipani oil are provided to remove or reduce the amount of present furan flavonoids and other unsaponifiables, including removing or reducing the amount of water frangipani triterpenoids and / or water frangipani seed extract, which are generally considered inedible and potentially harmful to humans. Furthermore, the provided water frangipani oil compositions possess various properties that make them suitable for use in food and beverages. For example, in some variations, the water frangipani oil compositions have fewer insoluble impurities, lower soap content, higher smoke point, fewer monoglycerides and diglycerides, less glycerol, fewer unidentified fatty acids, less total cholesterol, and a lighter color (including, for example, less chlorophyll content). [Water-yellow peel oil composition] []

[0026] In some embodiments, the water-wampee oil compositions provided herein are edible, non-bitter, and have an generally acceptable sensory profile in humans (e.g., in terms of taste and odor). [] Unsaponifiables

[0027] Unsaponifiables present in the *Phellodendron amurense* composition generally include compounds other than fatty acids. For example, unsaponifiables may include furan flavonols, chlorophyll, tocopherols, and sterols. In some embodiments, the *Phellodendron amurense* oil compositions provided herein (including those manufactured according to the methods herein) have a lower unsaponifiable content compared to crude *Phellodendron amurense* oil from which compositions are obtained. In some variations, the *Phellodendron amurense* oil compositions provided herein (including those manufactured according to the methods herein) have less than or equal to 5% by weight, less than or equal to 4% by weight, less than or equal to 3% by weight, less than or equal to 2% by weight, less than or equal to 1% by weight, or less than or equal to 0.5% by weight of unsaponifiables in the oil. In some variations, the water saffron oil compositions provided herein (including those manufactured according to the methods herein) have a lower unsaponifiable matter content of at least 50% by weight, at least 55% by weight, at least 60% by weight, at least 70% by weight, at least 80% by weight, or at least 90% by weight, compared to crude water saffron oil from which compositions are obtained. Any suitable method or technique known in this art can be used to measure the unsaponifiable matter content in the compositions herein. In some variations, the unsaponifiable matter content is determined by AOCS Ca 6a-40.

[0028] As noted above, furan flavonols are a type of unsaponifiable compound. Furan flavonoids are a class of compounds commonly found in the oilseeds of *Cephalotaxus fortunei*, and include anti-nutritional compounds such as quercetin and quercetin. In some embodiments, a *Cephalotaxus fortunei* oil composition is provided having a low, negligible, or undetectable furan flavonoid content. In some variations, the *Cephalotaxus fortunei* 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 furan flavonoids. In some variations, the water-based yellow peel 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 furan flavonoids.

[0029] In some embodiments, the water flavour peel oil composition has less than or equal to 150 ppm of water flavour epidermine and / or water flavour seed extract. In some variations of the foregoing, the concentrations of water flavour epidermine and water flavour seed extract are determined by the solvent extraction analysis method described herein.

[0030] In some embodiments, the contents of quercetin and quercetin in the *Coptis chinensis* oil composition are determined by HPLC analysis of an alkyl ketone extract obtained from the *Coptis chinensis* oil composition. In still other embodiments, the contents of quercetin and quercetin in the *Coptis chinensis* oil composition are determined by HPLC analysis of an alkyl ketone extract obtained from the *Coptis chinensis* oil composition according to the analytical methods described herein. In some embodiments, the alkyl ketone is acetone. In some embodiments, the HPLC analysis of the alkyl ketone extract further includes mass spectrometry or ultraviolet detection. In still other embodiments, the contents of quercetin and quercetin in the *Coptis chinensis* oil composition are determined by HPLC-DAD analysis of an acetone extract obtained from the *Coptis chinensis* oil composition according to the analytical methods described herein.

[0031] In some variations, the water-based quercetin composition has a concentration of 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.

[0032] In some variations, the water-wampee oil composition has water-wampee seed extract at concentrations of 500 ppm, 400 ppm, 300 ppm, 250 ppm, 200 ppm, 150 ppm, 140 ppm, 130 ppm, 120 ppm, 110 ppm, 100 ppm, 90 ppm, 80 ppm, 70 ppm, 60 ppm, 50 ppm, 40 ppm, 30 ppm, 20 ppm, or 10 ppm.

[0033] In other variations, the water fern oil composition can be characterized by the concentrations of its combined water fern ethinylene and water fern seed extract. For example, in some variations, the water fern 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 the combined water fern ethinylene and water fern seed extract. In certain variations, the water flavour oil composition contains 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 water flavour epidermin and water flavour seed extract.

[0034] In other variations, the ratio of quercetin to quercetin in the water-wax bark oil composition is greater than or equal to about 1. In other variations, the ratio of quercetin to quercetin in the water-wax bark oil composition is less than or equal to about 1.

[0035] In one variation, based on the solvent extraction analysis method described herein, the water croton oil composition contains undetectable amounts of water crotonin and / or water croton seed extract.

[0036] In other variations, the water fern oil composition prepared according to the method described herein (e.g., obtained from crude water fern oil) has a water fern seed extract content of less than 100 times, less than 500 times, or less than 1000 times that of the crude water fern oil from which the composition is obtained. In some embodiments, the water fern oil composition prepared according to the method described herein (e.g., obtained from crude water fern oil) has a water fern seed extract content of less than 100 times, less than 150 times, or less than 200 times that of the crude water fern oil from which the composition is obtained. fatty acid

[0037] In some embodiments, the water-rich yellow peel oil compositions described herein have fewer monoglycerides and diglycerides, less glycerol, and / or fewer unidentified fatty acids compared to crude water-rich yellow peel oil compositions (e.g., according to the methods described herein). The water-rich yellow peel oil compositions have certain fatty acid profiles.

[0038] In some embodiments, the amount of all identified fatty acids in the water croton composition is at least 90%; or between 80% and 99%, or between 85% and 95%.

[0039] The *Phellodendron amurense* oil composition contains various combinations of monounsaturated, polyunsaturated, and / or saturated fatty acids. In some variations, the *Phellodendron amurense* composition has a higher content of monounsaturated fatty acids than polyunsaturated fatty acids. In some variations, the *Phellodendron amurense* composition has a higher content of saturated fatty acids than polyunsaturated fatty acids. In some variations, the *Phellodendron amurense* composition has a higher content of monounsaturated fatty acids than saturated fatty acids.

[0040] In some embodiments, the water-wheat peel composition has a lower or even less trans fatty acid content compared to crude water-wheat peel oil used to obtain the water-wheat peel oil composition (e.g., according to the methods described herein). In some variations, the amount of trans fatty acids in the water-wheat peel 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%.

[0041] In some embodiments, the methods provided herein do not alter the healthy fatty acid profile, but rather in an active manner (e.g., increasing oleic acid content by weight %). This generally contrasts with other methods known in this art that can fundamentally alter the fatty acid profile in a harmful manner (e.g., lower fatty acid yields, less healthy or less functional balance). In some embodiments, the water citrus oil composition comprises ω-6 fatty acids or ω-9 fatty acids, or any combination thereof. In some embodiments, the water citrus oil composition comprises ω-3 fatty acids, ω-6 fatty acids, ω-7 fatty acids, or ω-9 fatty acids, or any combination thereof. In some variations, the amount of ω-9 fatty acids is greater than that of ω-6 fatty acids. In some variations, the combined amounts of ω-6 and ω-9 fatty acids are greater than the combined amounts of ω-3 and ω-7 fatty acids. In some variations, the combined amounts of ω-6 and ω-9 fatty acids are at least 50%, or at least 60%; or between 15% and 80%, or between 20% and 75%. In some variations, the amounts of ω-3 fatty acids and / or ω-7 fatty acids are less than 5%, less than 4%, less than 3%, less than 2%, or less than 1%.

[0042] In some embodiments, the water-yellow peel oil composition comprises myristic acid, palmitic acid, palmitoleic acid, heptadecanic acid, heptadecanic acid, stearic acid, tartrate, oleic acid, linoleic acid, arachidic acid, gondoic acid, eicosadienoic acid, docosanoic acid, sinapic acid, or tetracosanoic acid, or any isomer thereof, or any combination thereof.

[0043] In yet another embodiment, the water-yellow peel oil composition may be described as a percentage of the total fatty acids present, in terms of the amount of individual fatty acids present in the composition.

[0044] In some variations, the water citrus peel oil composition contains oleic acid. In one variation, the amount of oleic acid in the water citrus peel oil composition is at least 40%, or at least 50%; or between 30% and 70%, between 30% and 60%, or between 45% and 55%.

[0045] In some variations, the water safflower oil composition contains linoleic acid or an isomer thereof. In one variation, the amount of linoleic acid or an isomer thereof in the water safflower oil composition is at least 15%; or between 10% and 20%. In some variations, the water safflower oil composition contains alpha-linolenic acid or an isomer thereof. In some variations, the alpha-linolenic acid is α-alpha-linolenic acid. In one variation, the amount of α-alpha-linolenic acid in the water safflower oil composition is between 1% and 5%.

[0046] In some variations, the water citrus peel oil composition contains palmitic acid. In one variation, the amount of palmitic acid in the water citrus peel oil composition is at least 5%; or between 5% and 10%.

[0047] In some variations, the water citrus oil composition contains stearic acid. In one variation, the amount of stearic acid in the water citrus oil composition is at least 5%; or between 5% and 10%.

[0048] In some variations, the water citrus oil composition contains docosanoic acid. In one variation, the amount of docosanoic acid in the water citrus oil composition is between 1% and 10%, or between 1% and 5%.

[0049] In some variations, the water-based wampee oil composition contains arachidic acid, squalinoic acid, or tetracosanoic acid, or any combination thereof. In one variation, the amount of arachidic acid, squalinoic acid, or tetracosanoic acid in the water-based wampee oil composition is independently between 1% and 5%.

[0050] In some variations, the water-based wampee oil composition contains sinapic acid. In one variation, the amount of sinapic acid is at least 0.06%.

[0051] Any suitable method or technique known in this art can be used to measure the fatty acid content in the compositions described herein. For example, in some variations, the test method used is AOAC 996.06. Tocopherol

[0052] In some embodiments, the water croton oil composition comprises tocopherol. In some variations, the tocopherol is α-tocopherol, β-tocopherol, δ-tocopherol, γ-tocopherol, or any combination thereof. In some embodiments, the water croton 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. []

[0053] In some variations, the α-tocopherol content is the highest among the four aforementioned tocopherols. In some variations, the combined α-tocopherol and γ-tocopherol contents are greater than the combined β-tocopherol and δ-tocopherol contents. []

[0054] In one embodiment, the water-based yellow skin oil composition has an α-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. []

[0055] In another embodiment, the γ-tocopherol content of the water-wheat safflower oil composition is less than or equal to 100 ppm or less than or equal to 150 ppm; or between 100 and 200 ppm. []

[0056] Any suitable method or technique known in this art can be used to measure the tocopherol content in the compositions described herein. For example, in some variations, the test method used is AOAC 971.30 with HPLC. Sterols

[0057] In some embodiments, the water hyacinth oil composition comprises sterols. In some variations, the water hyacinth oil composition described herein has a lower amount of sterols compared to crude water hyacinth oil from which the water hyacinth oil composition is obtained (e.g., according to the methods described herein). []

[0058] In some variations, the sterols are 24-methylene-cholesterol, β-phytosterol, brassosterol, campesterol, cholesterol, clerosterol, delta-5,23-stigmastadienol, delta-5,23-stigmastadienol, delta-5-acid sterol, delta-7-acid sterol, delta-7-stigmastenol, sitosterol, or stigmasterol, or any combination thereof. In some embodiments, the total sterol content of the water-wheat safflower oil composition is 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. []

[0059] In some variations, the water hyacinth oil composition further comprises β-phytosterol. In some variations of the foregoing, the water hyacinth oil composition further comprises campesterol, stigmasterol, or δ-5-acidosterol, or any combination thereof. In other variations of the foregoing, the water hyacinth oil composition further comprises sterol, δ-5,24-stigmasterdienol, or sitosterol, or any combination thereof. []

[0060] Any suitable method or technique known in this art can be used to measure the sterol content in the compositions described herein. For example, in some variations, the test method used is COI / T.20 / Doc No.10. Residual solvent

[0061] The methods provided herein for manufacturing water celery oil compositions may result in the presence of residual solvents in the water celery oil compositions. Since the presence of residual solvents can affect the sensory profile of the water celery oil compositions, low levels of residual solvents in such compositions are desirable. In some variations, the water celery oil compositions manufactured according to the methods herein may be subjected to treatment techniques to remove residual solvents from or desolventize the water celery oil compositions in order to achieve the residual solvent levels described herein.

[0062] In some embodiments, the water-wheat peel oil composition contains a residual solvent. In some embodiments, the water-wheat peel oil composition contains a residual solvent, wherein the residual solvent (if present) comprises a food-grade solvent. In some embodiments, the water-wheat peel oil composition contains a residual solvent, wherein the residual solvent (if present) is a food-grade solvent. In some embodiments, the residual solvent is ethanol. In still other embodiments, the water-wheat peel oil composition contains residual ethanol.

[0063] In some variations, the water-wheat peel oil composition has a residual solvent of 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. In some variations, the water-wheat peel oil composition has a residual solvent of less than or equal to 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, wherein the residual solvent (if present) is a food-grade solvent. In some embodiments, the residual solvent comprises ethanol. In some variations, the water-based yellow peel 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 this art can be used to determine the residual solvent content in the compositions described herein. In some variations, the residual solvent is determined by AOCS Cg 4-94. Peroxide and para-methoxyaniline values

[0064] In some variations, the water hyacinth 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 may undergo oxidation reactions, which impart an undesirable rancid odor to the oil. As detailed above, the method of the present invention for producing water hyacinth oil compositions provides a means of removing or reducing the amount of present furan flavonoids and other unsaponifiables. Existing methods for removing these components typically utilize harsh conditions, such as highly caustic alkalis and extreme temperatures (e.g., reflux).

[0065] In contrast, the method presented herein employs milder temperature and solvent conditions to treat crude water croton oil to remove furan flavonoids and other unsaponifiables. Therefore, the water croton oil compositions obtained herein exhibit lower furan flavonoid content, lower unsaponifiables content, and minimal oxidation.

[0066] The degree of oxidation can be characterized by the presence and concentration of initial oxidation products that can form during initial oxidation and secondary oxidation products that can form during the decomposition of initial oxidation products with broader oxidation. The degree of initial oxidation can be assessed by measuring the peroxide value (in milliequivalents per kilogram), which is an index used to quantify the amount of hydroperoxides present in the oil. The degree of secondary oxidation can be assessed by measuring the para-methoxyaniline value. The peroxide value and para-methoxyaniline value are combined to provide a complete representation of oxidation in the oil.

[0067] In some variations, the water hyacinth 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 some variations, the water hyacinth oil composition has a peroxide value of less than or equal to about 5 meq / kg. Any suitable method or technique known in this art can be used to measure the peroxide value in the compositions described herein. In some variations, the peroxide value is determined by AOCS test method AOCS Cd 8-53.

[0068] In other variations, the water-wheat peel oil composition has a p-methoxyaniline 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 some variations, the p-methoxyaniline value of the water-wheat peel oil composition is less than or equal to about 10. In some other variations, the p-methoxyaniline value of the water-wheat peel oil composition is less than or equal to about 5. Any suitable method or technique known in this art can be used to measure the p-methoxyaniline in the compositions herein. In some variations, the p-methoxyaniline value is determined by AOCS test method AOCS Cd 18-90. Thermal and physical properties

[0069] The aquamarine oil composition provided herein can be further characterized by its thermal and physical properties. A range of applications and uses for different fats and oils are largely determined by the thermal and physical behavior of the fats and oils under certain temperature conditions for specific applications. The thermal and physical behavior of fats and oils is, in turn, largely influenced by their fatty acid profile. As described above, the method provided herein for producing aquamarine oil compositions with reduced concentrations of aquamarine terpenoids, aquamarine seed extract, and other unsaponifiables is compared with other methods in this art that can adversely affect the fatty acid content and the profile of the resulting oil (e.g., lower fatty acid yields, less healthy or less functional balance).

[0070] The thermal and physical properties of the water-based yellow peel oil composition provided in this article reflect a non-destructive method for removing furan flavonoids and other unsaponifiables used to obtain the composition.

[0071] In some variations, the water-based wampee oil composition of the present invention can be characterized by its physical state at a given temperature or its temperature-dependent behavior, such as a melt profile. In some variations, the water-based wampee oil composition is liquid at a temperature greater than or equal to about 10°C. In some variations, the water-based wampee oil composition is liquid at room temperature. In other variations, the water-based wampee oil composition is semi-solid at a temperature of about 0-10°C. In some variations, the melt profile is determined by differential scanning calorimetry (DSC).

[0072] In other embodiments, the water-based yellow skin oil composition of the present invention can be characterized by its solid fat content at a given temperature. For example, in some embodiments, the solid fat content of the composition is between about 1% and about 10% at temperatures of about 0°C, about 2°C, about 5°C, or about 10°C. In some 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 this art can be used to measure the solid fat content in the compositions herein. In some variations, the fat content is determined by the AOCS test method AOCS-Cd 16b-93.

[0073] In other embodiments, the water-wheat peel oil composition can be characterized by its dropping point. The dropping point is the upper limit of temperature at which a fat or oil can maintain a semi-solid structure. Above the dropping point, the fat or oil transforms into a liquid state. In some embodiments, the dropping point of the water-wheat peel oil composition is 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 some embodiments, the dropping point of the water-wheat peel oil composition is less than or equal to about 10°C. The dropping point in the compositions described herein can be measured using any suitable method or technique known in this art. In some variations, the dropping point is determined by AOCS test method AOCS Cc 18-80.

[0074] In some embodiments, the water-wheat peel oil composition may be characterized by its flash point. Flash point is the lowest temperature at which the vapor of a substance can be ignited in the presence of an ignition source. In some embodiments, the water-wheat peel 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 this art may be used to measure the flash point of the compositions herein. In some variations, the flash point is determined by AOCS test method AOCS Cc 9b-55.

[0075] In some embodiments, the smoke point of the water hyacinth 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 specified conditions. Oils with higher smoke points may have enhanced efficacy in food-related applications, such as horizontal frying or pan-frying, deep frying, or baking (where high temperatures are common). In still other embodiments, the water hyacinth 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 smoke point of the water hyacinth oil composition is higher than that of the crude water hyacinth oil from which it is obtained. Any suitable method or technique known in this art can be used to measure the smoke point of the compositions herein. In some variations, the smoke point is determined by AOCS test method AOCS Cc 9a-48.

[0076] In other variations, the water-wheat peel oil composition provided herein can be characterized by its viscosity. The viscosity of a liquid (such as oil) is a measure of its resistance to flow and / or deformation. In some embodiments, such as when measured at about 25°C, the viscosity of the water-wheat peel oil composition is at least about 30 centipoise, at least about 40 centipoise, or at least about 50 centipoise. In other embodiments, such as when measured at about 25°C, the viscosity of the water-wheat peel oil composition is 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. In some embodiments, the viscosity of the water-wheat peel oil composition at about 25°C is between about 30 centipoise and about 600 centipoise. In still other embodiments, the water-wheat peel oil composition has a lower viscosity than the crude water-wheat peel oil from which it is obtained, measured at the same temperature. Other features

[0077] In some embodiments, the water-wheat safflower oil composition has one or more of the following properties: [] (i) Free fatty acid content less than or equal to about 1%; (ii) Less than or equal to about 0.1% of insoluble impurities; (iii) Less than or equal to about 25 ppm phosphorus; (iv) Less than or equal to about 0.1 ppm chlorophyll; (v) Less than or equal to about 5000 ppm of residual solvent; (vi) Moisture content less than or equal to approximately 1%; (vii) Less than or equal to approximately 1% glycerol; (viii) Less than or equal to about 2% monoglycerides; (ix) Less than or equal to about 5% diglycerides; and (x) At least about 90% triglycerides.

[0078] In some embodiments, the free fatty acid content is determined using AOCS test method AOCS Ca 5a-40. In some embodiments, the insoluble impurity content is determined using AOCS test method AOCS Ca 3a-46. In some embodiments, the phosphorus content is determined using AOCS Ca 20-99 (modified). In some embodiments, the chlorophyll content is determined using AOCS Ch 4-91. In some embodiments, the moisture content is determined using AOCS Ca 2b-38. In some embodiments, the glycerol content is determined using AOCS Cd 11c-93. In some embodiments, the monoglyceride content is determined using AOCS Cd 11c-93. In some embodiments, the diglyceride content is determined using AOCS Cd 11c-93. In some embodiments, the triglyceride content is determined using AOCS Cd 11c-93.

[0079] In some embodiments, the water yellow peel oil composition has a lower unsaponifiable matter content compared to crude water yellow peel oil from which the composition is obtained (e.g., according to the methods described herein).

[0080] In addition to its composition and content, the water-based yellow peel oil composition of the present invention can also be described in terms of its physical properties (including but not limited to color and / or turbidity).

[0081] In some embodiments, the wampee oil composition provided herein (e.g., manufactured according to the methods described herein) has a lighter color than the crude wampee oil from which the composition is obtained. In some variations, the final color of the wampee oil composition is lighter than the initial color of the crude wampee oil. In one variation, the crude wampee oil is red and / or brown (e.g., including red, brown, reddish-brown, or light reddish-brown); and the wampee oil composition obtained therefrom (e.g., according to the methods described herein) is yellow and / or white (e.g., including yellow, light yellow, white, or off-white). In some variations, the same color is determined using the Lovibond Color-AOCS scale. In some embodiments, the color is determined using 1-inch or 5.25-inch cuvettes with the Lovibond Color-AOCS scale. Therefore, in one variation, crude water citronella oil has a Lovibond color of 1.8R, 70Y; and the water citronella oil composition obtained by using a 5.25-inch cuvette according to the Lovibond color-AOCS scale (AOCS method Cc 13b-45) has a Lovibond color of 1.4R, 38Y.

[0082] In some variations, the water-wheat skin oil composition has a Lovibond color, wherein the Y value is less than 25, as determined by the Lovibond color-AOCS scale (AOCS method Cc 13b-45) using a 1-inch cuvette. In some variations where the Y value is less than 25, the water-wheat skin oil composition is pale yellow, as determined by the Lovibond color-AOCS scale (AOCS method Cc 13b-45) using a 1-inch cuvette. In other embodiments, it has a Lovibond color, wherein the Y value is greater than or equal to 25, as determined by the Lovibond color-AOCS scale (AOCS method Cc 13b-45) using a 1-inch cuvette. In some other variations where the Y value is greater than or equal to 25, the water-wheat skin oil composition is yellow, as determined by the Lovibond color-AOCS scale (AOCS method Cc 13b-45) using a 1-inch cuvette.

[0083] Aside from the color of the water croton oil composition, the water croton oil composition can be characterized by turbidity or cloudiness according to methods known in this art. In other variations, the water croton oil composition provided in this invention exhibits reduced turbidity compared to crude water croton oil from which the composition is obtained.

[0084] Any suitable method known in this technology for measuring or determining the above characteristics may be used. Sensory characteristics overview

[0085] As detailed above, the water-based wampee oil composition of the present invention (with reduced content of furan flavonoids and other unsaponifiables) is edible, has no bitter taste, and has an generally acceptable sensory profile in humans (e.g., regarding taste and odor).

[0086] In other variations, the water wampee oil composition of the present invention can be characterized by the presence or absence of one or more sensory properties, including but not limited to water wampee flavor / characteristic taste, nutty taste, creamy taste, grassy taste, silkiness, sweetness, oil content, astringency, intensity, bitterness, and sourness. In some variations, the water wampee oil composition has one or more sensory properties selected from the group consisting of: water wampee flavor / characteristic taste, nutty taste, creamy taste, grassy taste, silkiness, sweetness, oil content, astringency, intensity, bitterness, and sourness, and any combination thereof.

[0087] In some variations, the water wampee oil composition may be characterized by the presence of one or more sensory characteristics selected from the group consisting of: water wampee flavor / characteristic taste, nutty flavor, creamy flavor, grassy flavor, silkiness, sweetness, and oil content.

[0088] In other variations, the water croton oil composition may be characterized by the absence of one or more sensory characteristics selected from the group consisting of astringency, sharpness, bitterness, and sourness.

[0089] In other variations, the water citrus peel oil composition can be characterized by the mildness of its sensory properties. For example, in some variations, the water citrus peel oil composition may be characterized by having no bitterness, a neutral flavor, a mild or pure flavor, or no aftertaste, or any combination thereof.

[0090] In one embodiment, this article provides a water-based yellow peel oil composition having: (i) less than or equal to about 1000 ppm of combined aquacin and aquacin seed extract, for example, as determined by HPLC-DAD analysis of the acetone extract obtained from the aquacin oil composition; (ii) Less than or equal to about 1% by weight of unsaponifiable matter, for example, as determined by AOCS Ca 6a-40; (iii) Peroxide value less than or equal to about 5 meq / kg, for example, as determined by AOCS Cd 8-53; (iv) A p-methoxyaniline value less than or equal to about 10, for example, as determined by AOCS Cd 18-90; (v) Less than or equal to about 5000 ppm of residual solvent, for example, as determined by AOCS Cg 4-94, wherein the residual solvent (if present) is a food-grade solvent; (vi) At least 40% of oleic acid is present from total fatty acids, for example, as determined by AOAC 996.06; (vii) Pale yellow or yellow, for example, as determined by the Lovibond Color-AOCS scale; (viii) Neutral flavor, or one or more sensory attributes selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof; or (ix) Any combination of (i)-(viii).

[0091] In some embodiments of the present invention, the water frangipani oil composition has less than or equal to about 1000 ppm of combined water frangipani extract and water frangipani seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the water frangipani oil composition; Less than or equal to about 1% by weight of unsaponifiables, for example, as determined by AOCS Ca 6a-40; Peroxide value less than or equal to about 5 meq / kg, for example, as determined by AOCS Cd 8-53; A para-methoxyaniline value less than or equal to about 10, for example, as determined by AOCS Cd 18-90; and Less than or equal to about 5000 ppm of residual solvent, for example, as determined by AOCS Cg 4-94, wherein the residual solvent (if present) is a food-grade solvent.

[0092] In some embodiments of the present invention, the water frangipani oil composition has less than or equal to about 1000 ppm of combined water frangipani extract and water frangipani seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the water frangipani oil composition; Less than or equal to about 1% by weight of unsaponifiables, for example, as determined by AOCS Ca 6a-40; Peroxide value less than or equal to about 5 meq / kg, for example, as determined by AOCS Cd 8-53; A p-methoxyaniline value less than or equal to about 10, for example, as determined by AOCS Cd 18-90; and At least 40% of oleic acid is present in total fatty acids, for example, as determined by AOAC 996.06.

[0093] In other embodiments, the water-wheat safflower oil composition has: (i) less than or equal to about 1000 ppm of combined aquacin and aquacin seed extract, for example, as determined by HPLC-DAD analysis of the acetone extract obtained from the aquacin oil composition; (ii) Less than or equal to about 1% by weight of unsaponifiables, for example, as determined by AOCS Ca 6a-40; (iii) Peroxide value less than or equal to about 5 meq / kg, for example, as determined by AOCS Cd 8-53; (iv) A p-methoxyaniline value less than or equal to about 10, for example, as determined by AOCS Cd 18-90; (v) Less than or equal to about 5000 ppm of residual solvent, for example, as determined by AOCS Cg 4-94, wherein the residual solvent (if present) is a food-grade solvent; (vi) At least 40% of oleic acid is present from total fatty acids, as determined by, for example, AOAC 996.06; (vii) Pale yellow or yellow, for example, as determined by the Lovibond Color-AOCS scale; and (viii) Neutral flavor, or one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky and sweet, and any combination thereof.

[0094] In some embodiments, the aquamarine oil composition has a pale yellow color and a neutral flavor as determined by the Lovibond color-AOCS scale. In other embodiments, the aquamarine oil composition has a yellow color as determined by the Lovibond color-AOCS scale, and one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof. In some embodiments that can be combined with any of the above embodiments, the aquamarine oil composition is pale yellow as determined by the Lovibond color-AOCS scale, and the composition has less than or equal to about 200 ppm of combined aquamarine terpenoid and aquamarine seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the aquamarine oil composition.

[0095] In other embodiments, the water-yellow peel oil composition: (i) It is a liquid at room temperature; (ii) For example, as measured at 25°C, it has a viscosity between about 30 centipoise and 600 centipoise; (iii) Having a solid fat content between approximately 1% and approximately 10% at a temperature of approximately 5°C, for example, as determined by AOCS-Cd 16b-93; (iv) Has a smoke point of at least about 195°C, for example, as determined by AOCS Cc 9a-48; or (v) Has a flash point of at least about 200°C, for example, as determined by AOCS Cc 9b-55; Or any combination of (i)-(v). [Method for analyzing the composition of water croton oil] []

[0096] High concentrations of quercetin and quercetin found in the oil and seed cake obtained from *Phellodendron amurense* seeds render them inedible due to their unpleasant taste and odor, as well as potential toxicity, and are generally not used in food oils and seed cakes. These compounds can render the oil and seed cake inedible and may be harmful to humans and animals. Previous attempts to develop edible *Phellodendron amurense* compositions have not been entirely successful because consistent maximum acceptable limits for quercetin concentrations and other antinutritional compounds have not been established. Furthermore, existing methods for analyzing *Phellodendron amurense* compositions are inaccurate and unreliable, requiring significant effort to assess quercetin concentrations, let alone determine maximum acceptable concentrations. Therefore, more precise methods for determining the content of quercetin and other antinutritional compounds present in *Phellodendron amurense* compositions are still needed.

[0097] This invention addresses this need by providing methods for analyzing compositions of water fern seed oil, specifically methods for determining the concentrations of water fern epidermine and other intrinsic compounds in water fern seed oil, which offer greater accuracy and precision compared to existing methods. Therefore, in some samples, this invention provides methods for analyzing the concentrations of water fern epidermine and / or water fern seed extract in water fern seed oil using solvent extraction analysis.

[0098] Reference image [1], providing an exemplary process for analyzing water-based yellow peel oil samples.

[0100] In the steps

[0102] In this process, an extraction mixture is provided by combining water-based yellow peel 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.

[0099] Refer to the diagram again [1], in the steps

[0104] and

[0106] In this process, the extraction mixture is sonicated and then separated into an extracted water wampee composition (e.g., oil) and an extract containing water wampee triterpenoids and / or water wampee seed extract.

[0100] In the steps

[0108] Next, the concentrations of hydroquinone and / or hydroquinone in the extract were measured. In some variations, the concentrations of hydroquinone and / or hydroquinone were determined by high-performance liquid chromatography using an ultraviolet (UV) detector. In one variation, the UV detector was a diode array detector (i.e., HPLC-DAD).

[0101] In some embodiments, an analytical method is provided comprising: combining water fern oil with an extraction solvent to produce an extraction mixture, wherein the extraction solvent comprises an alkyl ketone, and wherein the water fern oil comprises water fern epidermine or water fern seed extract or both; sonicating the extraction mixture to produce a sonicated mixture; separating the sonicated mixture into an extracted water fern composition and an alkyl ketone extract, wherein the extract comprises water fern epidermine or water fern seed extract or both; and measuring the concentration of water fern epidermine or water fern seed extract or both present in the extract. In a variation, the alkyl ketone is acetone. In some of the foregoing embodiments, the measurement step comprises determining the concentration of water fern epidermine or water fern seed extract or both by means of a high-performance liquid chromatography ultraviolet detector. In a variation, the ultraviolet detector is a diode array detector.

[0102] In certain samples, the analytical methods provided herein for detecting the concentrations of quercetin and quercetin are modifications of commonly known analytical methods in this field, including, for example, methods involving detection by mass spectrometry (MS) using HPLC and general methods for analyzing quercetin powder samples. The analytical methods provided herein allow for the accurate determination of quercetin oil samples using specialized sample preparation and HPLC with UV detection (e.g., HPLC-DAD) instead of HPLC with mass spectrometry detection (e.g., HPLC-MS-MS). [Method for manufacturing a water-yellow peel oil composition] []

[0103] In some cases, this article provides a method for obtaining edible *Pyrrosia lingua* oil from crude *Pyrrosia lingua* oil derived from plant material derived from the *Pyrrosia lingua* 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*, *Robinia mitis*, *Betula spp.*). "beech" and "nine-fold blow (mempari)"). In some variations, crude water yellow peel oil is obtained from water yellow peel oilseeds.

[0104] In some embodiments, a method for producing a water hyacinth peel oil composition is provided, comprising: mechanically separating water hyacinth peel seeds to produce crude water hyacinth peel oil and at least partially deoiled seed cake; and extracting the crude water hyacinth peel oil with an immiscible solvent at high temperature to produce a water hyacinth peel oil composition. In some embodiments, the crude water hyacinth peel oil comprises water hyacinth peel oil, water hyacinthin, water hyacinth seed extract, other furan flavonoids, and other unsaponifiables. In some embodiments, the obtained composition is edible and non-bitter, has less than 150 ppm water hyacinthin and / or water hyacinth seed extract, and has less than 1% unsaponifiables.

[0105] Any suitable method, technique or reactor system can be used for batch liquid-liquid extraction. Batch manufacturing process

[0106] In some embodiments, the method for producing the *Cinnamomum camphora* oil composition is carried out in a batch process. Crude *Cinnamomum camphora* oil can be obtained by mechanically separating dehulled *Cinnamomum camphora* seeds. The obtained crude *Cinnamomum camphora* oil comprises *Cinnamomum camphora* oil, *Cinnamomum camphora* epidermine, *Cinnamomum camphora* seed extract, other furan flavonoids, and other unsaponifiables. Subsequently, the crude *Cinnamomum camphora* oil is combined with an immiscible solvent at a high temperature to form a mixture. In some variations, the high temperature is below the boiling point of the immiscible solvent. In some variations, the mixture is stirred (e.g., agitated) for a suitable period of time. 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, or between 15 minutes and 45 minutes.

[0107] At high temperatures, the mixture is allowed to settle into at least a water-wampee oil layer and a solvent layer (e.g., composed of an immiscible solvent as described herein). The solvent layer is removed at high temperatures, and the water-wampee oil layer is cooled. The cooled layer is also allowed to further settle into a water-wampee oil layer and a solvent layer. The solvent layer is removed, and the water-wampee oil layer is combined with a fresh immiscible solvent at high temperatures to form a mixture. The mixture may be agitated at high temperatures for a suitable period, and then allowed to settle and decant at high temperatures, followed by cooling, settling, and decanting to obtain a water-wampee oil layer that can be further combined with a fresh immiscible solvent at high temperatures. These steps are repeated to finally obtain the edible and non-bitter water-wampee oil composition described herein from the final separated water-wampee oil layer.

[0108] In some embodiments, a method for producing a water hyacinth peel oil composition is provided, comprising: mechanically separating dehulled water hyacinth peel seeds to produce crude water hyacinth peel oil and at least partially deoiled seed cake; combining the crude water hyacinth peel oil with an immiscible solvent at a high temperature to form a mixture; causing the mixture to settle at the high temperature to form at least a water hyacinth peel oil layer and a solvent layer; and removing the solvent layer at a high temperature to separate the water hyacinth peel oil layer. In some variations, the combination of the crude water hyacinth peel oil with the immiscible solvent includes stirring.

[0109] In some embodiments, a method for manufacturing a water crocus oil composition is provided, comprising: mechanically separating dehulled water crocus oil seeds to produce crude water crocus oil and at least partially deoiled seed cake; combining the crude water crocus oil with an immiscible solvent at a high temperature to form a mixture; allowing the mixture to settle at the high temperature to form at least a water crocus oil layer and a solvent layer; removing the solvent layer at a high temperature to separate the water crocus oil layer; cooling the water crocus oil layer; allowing the cooled layer to settle to form at least a water crocus oil layer and a solvent layer; and removing the solvent layer to separate the water crocus oil layer.

[0110] The water yellow peel oil layer contains the edible and non-bitter water yellow peel oil composition described herein.

[0111] 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 conical bottom tank. In other embodiments, batch liquid-liquid extraction is carried out in a reactor configured for stirring, including vibration, sonic treatment, and / or mechanical stirring. For example, in one variation, a forced-stirring reactor is used for batch liquid-liquid extraction. In some variations, the forced-stirring reactor includes a disc, impeller, and / or propeller. In certain variations where the forced-stirring reactor includes one or more impellers, the one or more impellers are homogenizers, blades, turbines, screws, belt blades, anchor blades, agitators, or scrapers. Continuous process

[0112] In some embodiments, the method for manufacturing the water-wheat safflower oil composition is carried out in a continuous process. In some variations, such methods are carried out in a continuous countercurrent process.

[0113] Crude *Coptis chinensis* oil was obtained by mechanical separation of dehulled *Coptis chinensis* seeds. The obtained crude *Coptis chinensis* oil contained *Coptis chinensis* oil, *Coptis chinensis* quercetin, *Coptis chinensis* seed extract, other furan flavonoids, and other unsaponifiables. Subsequently, a continuous liquid-liquid extraction was performed. The crude *Coptis chinensis* oil was separated at high temperature using an immiscible solvent to form a raffinate and a solvent-rich light phase. The raffinate contained *Coptis chinensis* oil and residual solvent, while the solvent-rich light phase contained solvent and residual *Coptis chinensis* oil.

[0114] 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 that is agitated, including by vibration, sonic treatment, and / or mechanical stirring. For example, in one variation, a forced-stirred reactor is used for continuous liquid-liquid extraction. In some variations, the forced-stirred reactor includes a disc, impeller, and / or propeller. In some variations where the forced-stirred reactor includes one or more impellers, the one or more impellers are homogenizers, blades, turbines, screws, belt blades, anchor blades, agitators, or scrapers. In some variations, the forced-stirred reactor is a forced-stirred disc column. The raffinate exits the column at the bottom, and the solvent-rich light phase exits the column at the top. The raffinate is cooled to separate the residual solvent from the water-rich yellow peel oil. In some variations, all residual solvent is separated from the water-rich yellow peel oil. The water-rich yellow peel oil is separated to obtain the water-rich yellow peel oil composition described herein. High temperature for batch and continuous extraction

[0115] In some variations, the high 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 high 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 high 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 75°C. Between 0°C, between approximately 35°C and approximately 65°C, between approximately 35°C and approximately 60°C, between approximately 35°C and approximately 55°C, between approximately 35°C and approximately 50°C, between approximately 35°C and approximately 45°C, between approximately 35°C and approximately 40°C, between approximately 40°C and approximately 75°C, between approximately 40°C and approximately 70°C, between approximately 40°C and approximately 65°C, between approximately 40°C and approximately 60°C, between approximately 40°C and approximately 55°C Between approximately 40°C and approximately 50°C, between approximately 40°C and approximately 45°C, between approximately 45°C and approximately 75°C, between approximately 45°C and approximately 70°C, between approximately 45°C and approximately 65°C, between approximately 45°C and approximately 60°C, between approximately 45°C and approximately 55°C, between approximately 45°C and approximately 50°C, between approximately 50°C and approximately 75°C, between approximately 50°C and approximately 70°C, between approximately 50°C and approximately 65°C, between approximately 50°C and approximately 50°C Between approximately 60°C, between approximately 50°C and approximately 55°C, between approximately 55°C and approximately 75°C, between approximately 55°C and approximately 70°C, between approximately 55°C and approximately 65°C, between approximately 55°C and approximately 60°C, between approximately 60°C and approximately 75°C, between approximately 60°C and approximately 70°C, between approximately 60°C and approximately 65°C, between approximately 65°C and approximately 75°C, between approximately 65°C and approximately 70°C, or between approximately 70°C and approximately 75°C.

[0116] In some variations, the high temperature is lower than the boiling point of the immiscible solvent. For example, in some variations where the immiscible solvent includes ethanol, the high temperature at atmospheric pressure is less than about 78°C.

[0117] It should be understood that in other exemplary embodiments, the method may include steps that are added or omitted. For example, in one embodiment, the solvent separated from the water-rich yellow peel oil may be condensed and stripped (e.g., to remove any accumulated water). In some variations, the foregoing may be carried out in a stripping column or a distillation column. In another embodiment, residual water-rich yellow peel oil in the solvent-rich light phase is separated and distilled to produce additional water-rich yellow peel oil composition. Inmiscible solvents

[0118] In some embodiments, the solvent used is immiscible with crude water-based yellow peel oil. In some variations, the solvent comprises an alcohol. In some 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 some variations, the solvent comprises a C1-20 alcohol, a C1-10 alcohol, or a C1-5 alcohol. In one variation, the solvent comprises ethanol. In some variations, the solvent comprises at least about 90% ethanol or at least about 95% ethanol.

[0119] In some variations, the ratio of solvent to crude water-based yellow peel 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 other variations, the ratio of solvent to crude water-based yellow peel 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 water-based yellow peel 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. Crude water yellow peel oil

[0120] In some embodiments, crude water celery oil comprises water celery oil, water celery quercetin, water celery seed extract, other furan flavonoids, and other unsaponifiables. []

[0121] In some embodiments, the crude water-processed yellow peel 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 unsaponifiable matter.

[0122] In some embodiments, the crude *Cephalotaxus fortunei* oil contains at least 500 ppm, at least 10,000, or at least 30,000 ppm; or between 10,000 ppm and 30,000 ppm of furan flavonoids. In some embodiments, the crude *Cephalotaxus fortunei* oil contains at least 10,000 ppm of quercetin and / or quercetin. In some variations of the foregoing, the concentrations of quercetin and quercetin are determined by solvent extraction analysis methods described herein.

[0123] In some variations, crude water frangipani oil contains at least 500 ppm, at least 10,000, or at least 30,000 ppm; or 10,000 ppm and 30,000 ppm of water frangipani extract. In other variations, crude water frangipani oil contains at least 500 ppm, at least 10,000, or at least 30,000 ppm; or between 10,000 ppm and 30,000 ppm of water frangipani seed extract. In other variations, crude water frangipani oil contains 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 water frangipani extract and water frangipani seed extract.

[0124] The crude wampee oil used in the methods described herein can be manufactured by various methods and techniques known in this art or obtained from any commercially available source. In some variations, the crude wampee oil is obtained by mechanical separation of wampee oilseeds. In one variation, the crude wampee oil is obtained by cold pressing of wampee oilseeds.

[0125] Depending on the circumstances, the water hyacinth oilseeds can be dehulled to obtain crude water hyacinth oil. Therefore, in some variations, the crude water hyacinth oil is obtained by dehulling the water hyacinth oilseeds to produce dehulled oilseeds; and mechanically separating the dehulled oilseeds to produce crude water hyacinth oil and at least partially deoiled seed cake. In other variations, crude water hyacinth oil is obtained by heating the water hyacinth oilseeds at a temperature between 25°C and 200°C for a suitable time to provide processed oilseeds; dehulling the processed oilseeds to produce dehulled oilseeds; and mechanically separating the dehulled oilseeds to produce crude water hyacinth oil and deoiled seed cake.

[0126] Shelling typically involves passing water-wheat beans through a shelling machine to loosen the shell from the bean and separate the two parts. Any suitable technique known in this field can be used to achieve shelling and shell separation. For example, in some variations, shelling is performed by passing water-wheat beans through an impact shelling machine to loosen the shell. Other types of shelling equipment, such as grinding / brushing types, can be used for this purpose. Separation of the bean from the shell can be achieved by, for example, a gravity sorting table or a suction device.

[0127] Next, the beans are mechanically pressed (e.g., cold-pressed), typically using a press, to remove free oil and produce reduced-fat (e.g., 10-14% fat) wampee flour. Cold pressing can be performed using any suitable technique known in this field. For example, cold pressing can be performed using various types of equipment, such as the Farmet FL-200 press. In some variations, pressing may include passing hulled beans through the device to produce flour with reduced free oil and fat. Partially defatted mechanically pressed beans can remove approximately 60-75% of the initial wampee oil content. [Food and Beverages] []

[0128] In some forms, food and beverages made using or incorporated herein by the water-based wampee oil compositions are also provided. These water-based wampee oil compositions can be used as salad oil, frying oil, stir-frying oil, vinaigrette, condiments, salad dressings, meat-based fats, beverages, or in blends with margarine and other solid fats.

[0129] The aquamarine peel oil composition provided herein possesses several advantageous compositional properties, including low concentrations of aquamarine terpenoids, aquamarine seed extract, and unsaponifiable matter; low peroxide value; low p-methoxyaniline value; low residual solvent content; and high oleic acid content, making the aquamarine peel oil composition suitable for food applications. In addition to these compositional properties, the aquamarine peel oil composition of this invention also possesses a variety of sensory and functional properties that can be selectively used in various applications requiring fats and / or oils.

[0130] In some embodiments, this document provides food and beverages comprising a water citronella oil composition having a pale yellow color and a neutral flavor as determined by the Lovibond Color-AOCS scale. In other embodiments, the water citronella oil composition has a yellow color as determined by the Lovibond Color-AOCS scale, and one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof. In some embodiments that can be combined with any of the above embodiments, the water citronella oil composition is pale yellow as determined by the Lovibond Color-AOCS scale, and the composition has less than or equal to about 200 ppm of combined water citronella triterpenoids and water citronella seed extract, as determined by HPLC-DAD analysis of an acetone extract obtained from the water citronella oil composition.

[0131] In other embodiments, the food or beverage comprises a water-based wampee oil composition, wherein the water-based wampee oil composition: (i) Having a pale yellow or yellow color as determined by the Lovibond Color-AOCS scale; and (ii) It has a neutral flavor, or one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky and sweet, and any combination thereof. (iii) It is a liquid at room temperature; (iv) As measured at 25°C, it has a viscosity between about 30 centipoise and 600 centipoise; (v) Has a solid fat content between approximately 1% and approximately 10% at a temperature of approximately 5°C, for example, as determined by AOCS-Cd 16b-93; (vi) As determined by AOCS Cc 9a-48, it has a smoke point of at least approximately 195°C; or (vii) As determined by AOCS Cc 9b-55, it has a flash point of at least approximately 200°C; Or any combination of (i)-(vii).

[0132] Foods and beverages may include a variety of other components besides the water-based yellow peel oil composition described herein. For example, foods and beverages may include, for instance, water, other fats and oils, sweeteners (such as sugar), salt, thickeners (such as pectin and other hydrogen colloids), defoamers, natural and artificial flavorings, preservatives, and colorants.

[0133] In another embodiment, a method for preparing food and / or beverages is provided. This method may include one or more of mixing / blending, pasteurization and / or sterilization, and packaging. The listed examples

[0134] The embodiments listed below represent some aspects of the present invention. 1. A method for manufacturing a water-yellow peel oil composition, comprising: Mechanical separation of dehulled water croaker oilseeds to produce crude water croaker oil and at least partially deoiled seed cake, wherein the crude water croaker oil comprises water croaker oil, water croaker epidermine, water croaker seed extract, other furan flavonoids and other unsaponifiables; and The crude water citrus oil was extracted at high temperature with an immiscible solvent to produce a water citrus oil composition, wherein the ratio of solvent to crude water citrus oil was between 1:1 and 20:1, and wherein the composition was edible and without bitterness, contained less than 150 ppm of water citrus triterpenoids and / or water citrus seed extract, and contained less than 1% unsaponifiable matter. 2. A method for manufacturing a water-yellow peel oil composition, comprising: a) Mechanical separation of dehulled water croaker oilseeds to produce crude water croaker oil and at least partially deoiled seed cake, wherein the crude water croaker oil comprises water croaker oil, water croaker terpenoids, water croaker seed terpenoids, other furan flavonoids and other unsaponifiables; b) The crude water-based yellow peel oil is combined with an immiscible solvent at high temperature to form a mixture; c) Allow the mixture to settle at the high temperature into at least a water-yellow peel oil layer and a solvent layer; d) Remove the solvent layer from step c) at the high temperature to separate the water wampee oil layer, wherein the water wampee oil layer contains edible and non-bitter water wampee oil. 3. The method of Example 2 further includes: repeating steps c) and d) at a second high temperature lower than the high temperature in steps c) and d), or, as appropriate, the second high temperature being about 5 to 10°C lower than the boiling point of the solvent. 4. The method as described in Example 2, further comprising: Cooling comes from the water-yellow skin oil layer in step c); The water-yellow peel oil layer settles into at least a water-yellow peel layer and a solvent layer; and The solvent layer is removed to separate the water wampee oil layer, wherein the water wampee oil layer contains edible and non-bitter water wampee oil. 5. The method of any of Examples 2 to 4, further comprising repeating steps b)-d) by combining the separated water-yellow peel oil layer with a fresh immiscible solvent. 6. The method of any of Examples 2 to 4, further comprising: e) The composition from step d) is combined with a fresh, immiscible solvent at high temperature to form a second mixture; f) causing the second mixture to settle at the high temperature into at least a water-yellow peel oil layer and a solvent layer; and g) Remove the solvent layer from step f) at the high temperature to separate the water wampee oil layer, wherein the water wampee oil layer contains edible and non-bitter water wampee oil. 7. The method of any of Examples 2 to 4, further comprising: e) The composition from step d) is combined with a fresh, immiscible solvent at high temperature to form a second mixture; f) The second mixture is allowed to settle at the high temperature into at least a water-yellow peel oil layer and a solvent layer; g) Remove the solvent layer from step f) at the high temperature to separate the water-yellow peel oil layer; h) Cooling the water-rich yellow skin oil layer from step g); i) causing the cooling layer from step h) to settle into at least a water-yellow skin oil layer and a solvent layer; and j) Remove the solvent layer from step i) to separate the water wampee oil layer, wherein the water wampee oil layer contains edible and non-bitter water wampee oil. 8. The method of any one of Examples 2 to 7, wherein the combination of the crude water-yellow peel oil and the immiscible solvent comprises stirring the mixture. 9. A continuous countercurrent method for manufacturing a water-based yellow peel oil composition, comprising: a) Mechanical separation of dehulled water-yellow-skin oilseeds to produce crude water-yellow-skin oil and at least partially deoiled seed cake. The crude water citrus oil contains water citrus oil, water citrus terpenoids, water citrus seed extract, other furan flavonoids, and other unsaponifiable substances; b) The crude water-yellow peel oil is separated into an extract residue and a solvent-rich light phase by liquid-liquid extraction at high temperature using an immiscible solvent. The ratio of solvent to crude water-based yellow peel oil is between 1:1 and 20:1. The extract residue contained water-rich yellow peel oil and residual solvent, and The solvent-rich light phase includes solvent and residual water-rich yellow peel oil; c) Cool the extract to separate the residual solvent from the water-based yellow peel oil; d) Separate at least a portion of the water-rich yellow peel oil from the cooled extract to produce a water-rich yellow peel oil composition. The composition is edible and has no bitter taste, contains less than or equal to 150 ppm of hydroflavin and / or hydroflavin seed extract, and contains less than 1% unsaponifiable matter; e) Separate at least a portion of the solvent from the solvent-rich light phase; and f) The separated solvent is combined with additional crude water-based yellow peel oil for liquid-liquid extraction. 10. The method of Example 9, wherein the continuous liquid-liquid extraction is performed using a forced-stirring disc column. 11. The method of Example 10, wherein the extract leaves the column at the bottom and the solvent-rich light phase leaves the column at the top. 12. The method of any one of Examples 1 to 11, wherein the high temperature is less than the boiling point of the immiscible solvent. 13. The method of any one of Examples 9 to 12, wherein at least a portion of the solvent separated from the solvent-rich light phase is carried out in an evaporator. 14. The method of Example 13, wherein the solvent is evaporated from the residual water and yellow peel oil under vacuum. 15. The method of Example 14, further comprising condensing the solvent and stripping any accumulated water in the solvent in a stripping tower. 16. The method of any one of Examples 9 to 15, further comprising separating the residual water-rich yellow peel oil from the solvent-rich light phase; and distilling the solvent from the separated residual water-rich yellow peel oil to produce an additional water-rich yellow peel oil composition. 17. The method of any one of Examples 1 to 16, wherein the immiscible solvent comprises an alcohol. 18. The method of any one of Examples 1 to 16, wherein the immiscible solvent comprises ethanol. 19. The method of any one of Examples 1 to 18, wherein the immiscible solvent comprises at least about 60% alcohol. 20. The method of any of Examples 1 to 19, wherein the composition has a lower unsaponifiable content than the crude water-yellow peel oil. 21. The composition of any one of Examples 1 to 20, wherein the composition has a lower content of furan flavonoids than the crude water-processed yellow peel oil. 22. The method of any one of Examples (xi) to 21, wherein the composition has less than or equal to 150 ppm furan flavonoids. 23. The method of any one of Examples (xi) to 22, wherein the furan flavonoids comprise hydroflavin or hydroflavin seed extract or both. 24. The method of Example 23, wherein the composition has less than or equal to 150 ppm of hydroflavin and / or hydroflavin seed extract. 25. The method of any one of Examples (xi) to 24, wherein the crude water yellow peel oil has an initial color and the manufactured water yellow peel oil composition has a final color, wherein the final color of the water yellow peel oil composition is lighter than the initial color of the crude water yellow peel oil. 26. The method of Example 25, wherein the initial color is red and / or brown, and the final color is yellow. 27. The method of any one of Examples (xi) to 26, wherein the crude water yellow peel oil is water yellow peel oil that has been mechanically separated. 28. A water-yellow peel oil composition, which is prepared according to any one of the methods described in the foregoing embodiments. 29. A water citrus oil composition having less than 150 ppm of water citrus triterpenoids and / or water citrus seed extract and less than 1% of unsaponifiable matter, wherein the composition is edible and tasteless. 30. The composition of Example 29, wherein the composition further comprises other furan flavonoids. 31. The composition of Example 29, wherein the composition has less than or equal to 150 ppm furan flavonoids. 32. The composition of Example 31, wherein the concentration of hydroflavin or hydroflavin seed extract or both is determined by the method of any one of Examples 1 to 4. 33. The composition of any one of Examples 29 to 32, wherein the composition is obtained from crude water yellow peel oil and the composition has a color lighter than that of the crude water yellow peel oil. 34. The composition of Example 33, wherein the color of the composition is yellow. 35. The composition of any one of Examples 29 to 34, further comprising a solvent. 36. The composition of Example 35, wherein the solvent is present at a concentration of less than 5000 ppm. 37. The composition of any one of Examples 29 to 36, wherein the composition comprises fatty acids. 38. The composition of Example 37, wherein the fatty acids are monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, trans fatty acids, ω-3 fatty acids, ω-6 fatty acids, ω-7 fatty acids or ω-9 fatty acids or any combination thereof. 39. A composition of any one of Examples 29 to 36, wherein the composition comprises oleic acid, linoleic acid, palmitic acid, stearic acid, docosanoic acid, alpha-linolenic acid, tetracosanoic acid, arachidic acid, stigmocarboxylic acid, oleic acid, tartrate, palmitoleic acid, eicosapentaenoic acid, linolenic acid, heptadecanic acid, sinapic acid, palmitoleic acid, heptadecanic acid or myristic acid, or any isomer thereof, or any combination thereof. 40. The composition of any one of Examples 29 to 39, wherein the composition comprises: (xi) Free fatty acid content less than or equal to 1%; (xii) Insoluble impurities less than or equal to 0.1%; (xiii) Less than or equal to 25 ppm phosphorus; (xiv) Less than or equal to 0.1 ppm chlorophyll; (xv) Less than or equal to 5000 ppm residual solvent; (xvi) Moisture content less than or equal to 1%; (xvii) Less than or equal to 1% glycerol; (xviii) Less than or equal to 2% monoglycerides; (xix) Less than or equal to 5% diglycerides; or (xx) At least 90% triglycerides, Or any combination of (i)-(x). 41. The composition of any one of Examples 29 to 41, wherein the composition has a lower unsaponifiable content compared with the crude water-based yellow skin oil from which the composition is obtained. 42. The composition of Example 41, wherein the composition has at least 50% less unsaponifiable matter content compared to the crude water yellow skin oil from which the composition is obtained. 43. The composition of any one of Examples 29 to 42, wherein the composition further comprises tocopherol. 44. The composition of Example 43, wherein the tocopherols comprise α-tocopherol, β-tocopherol, δ-tocopherol or γ-tocopherol or any combination thereof. 45. The composition of Example 29 or 44, wherein the composition has less than or equal to 400 ppm tocopherol. 46. ​​The composition of any one of Examples 43 to 45, wherein the composition has less than or equal to 200 ppm α-tocopherol. 47. The composition of any one of Examples 29 to 46, wherein the composition further comprises a sterol. 48. The composition of Example 47, wherein the sterol comprises β-phytosterol, sterol, cholesterol, sterol, δ-5,24-stigmasterol, δ-5-acidosterol, sitosterol or stigmasterol, or any combination thereof. 49. The composition of Example 47 or 48, wherein the composition has less than 2500 ppm sterol. 50. Use of a water-based yellow skin oil composition as described in any one of Examples 29 to 49, for use as salad oil, frying oil, stir-frying oil, vinaigrette, condiment, salad dressing, fat in imitation meat products, beverages, or in blends with margarine and other solid fats, or any combination thereof. 51. A food or beverage comprising a water-based yellow peel oil composition as described in any one of Examples 29 to 49. 52. The product of Example 51, wherein the product is used as salad oil, frying oil, stir-frying oil, vinaigrette, condiment, salad dressing, fat in imitation meat products, beverages, or blended margarine and other solid fats. 53. An analytical method comprising: Water-wheat peel oil is combined with an extraction solvent to provide an extraction mixture, wherein the extraction solvent contains an alkyl ketone, and wherein the water-wheat peel oil contains water-wheat peel extract or water-wheat peel seed extract or both; The extraction mixture is treated with sound waves to produce a sound-treated mixture; The sonic-treated mixture was separated into an extracted water-wax peel composition and an alkyl ketone extract, wherein the extract contained water-wax peel extract or water-wax peel seed extract or both; and The concentration of hydroflavin or hydroflavin seed extract, or both, present in the extract was measured. 54. The method of Example 53, wherein the alkyl ketone is acetone. 55. The method of Example 53 or 54, wherein the measurement step comprises determining the concentration of hydroflavin or hydroflavin seed extract or both by means of a high performance liquid chromatography ultraviolet detector. 56. The method of Example 55, wherein the ultraviolet detector is a diode array detector. 57. A water-based yellow peel oil composition, comprising: Less than or equal to about 1000 ppm of combined hydroquinone and hydroquinone seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the hydroquinone oil composition; Less than or equal to about 1% by weight of unsaponifiable matter, as determined by AOCS Ca 6a-40; Peroxide value less than or equal to approximately 5 meq / kg, as determined by AOCS Cd 8-53; p-Methoxyaniline values ​​less than or equal to about 10, as determined by AOCS Cd 18-90; and Less than or equal to about 5000 ppm of residual solvent, as determined by AOCS Cg 4-94, wherein the residual solvent (if present) is food grade solvent. 58. The composition of Example 57, comprising: Less than or equal to about 150 ppm of hydroflavin, as determined by HPLC-DAD analysis of the acetone extract obtained from the hydroflavin oil composition; Less than or equal to about 150 ppm of aquamarine seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the aquamarine oil composition; Less than or equal to about 1% by weight of unsaponifiable matter, as determined by AOCS Ca 6a-40; Peroxide value less than or equal to approximately 5 meq / kg, as determined by AOCS Cd 8-53; p-Methoxyaniline values ​​less than or equal to about 5, as determined by AOCS Cd 18-90; and Less than or equal to about 5000 ppm of residual solvent, as determined by AOCS Cg 4-94, wherein the residual solvent (if present) is food grade solvent. 59. The composition of Example 57 or 58, wherein the composition contains less than or equal to about 1000 ppm of residual solvent. 60. A composition of any of Examples 57 to 59, wherein the residual solvent comprises ethanol. 61. The composition of any one of Examples 57 to 60, wherein the composition is a liquid at room temperature. 62. A composition as described in any of Examples 57 to 61, wherein the viscosity of the composition, as measured at 25°C, is between about 30 centipoise and 600 centipoise. 63. The composition of any one of Examples 57 to 62, wherein, as determined by AOCS-Cd 16b-93, the composition has a solid fat content between about 1% and about 10% at a temperature of about 5°C. 64. The composition of any one of Examples 57 to 63, wherein the composition has a smoke point of at least about 195°C as determined by AOCS Cc 9a-48. 65. A composition of any of Examples 57 to 64, wherein the composition has less than or equal to about 400 ppm tocopherol, as determined by AOAC 971.30 with HPLC. 66. A composition of any of Examples 57 to 65, wherein the composition has less than 2500 ppm sterol, as determined by COI / T.20 / Doc No.10. 67. A composition as described in any one of Examples 57 to 66, wherein the composition comprises oleic acid, linoleic acid, palmitic acid, stearic acid, docosanoic acid, alpha-linolenic acid, tetracosanoic acid, arachidic acid, squalene, oleic acid, tartrate, palmitoleic acid, eicosapentaenoic acid, linolenic acid, heptadecanic acid, sinapic acid, palmitoleic acid, heptadecanic acid, or myristic acid, or any isomer thereof, or any combination thereof, as determined by AOAC 996.06. 68. The composition of Example 67, wherein the composition contains at least 40% oleic acid, as determined by AOAC 996.06. 69. The composition of any one of Examples 57 to 68, wherein the color of the composition is yellow or light yellow, as determined by Lovibond color-AOCS using a 1-inch cuvette, wherein: When the composition is yellow, the Lovibond color Y value of the composition is greater than or equal to 25; and When the composition is light yellow, the Lovibond color Y value of the composition is less than 25. 70. The composition of any one of Examples 57 to 69, wherein the composition has one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof. 71. The composition of any one of Examples 57 to 70, wherein the ratio of hydroquinone to hydroquinone seed extract in the composition is greater than about 1. 72. The composition of any one of Examples 57 to 69, wherein the color of the composition is light yellow and the Lovibond color Y value of the composition is less than 25, as determined by using a 1-inch cuvette on the Lovibond color-AOCS scale. 73. The composition of any one of Examples 57 to 69 and 72, wherein the composition is light yellow in color and wherein the composition contains less than or equal to about 200 ppm of combined hydroquinone and hydroquinone seed extract. 74. A composition of any one of Examples 57 to 69, 72 and 73, wherein the composition has a neutral flavor. 75. The composition of any one of Examples 57 to 69 and 72 to 74, wherein the ratio of hydroquinone to hydroquinone seed extract in the composition is less than or equal to 1. 76. The composition of any one of Examples 57 to 75, wherein the composition comprises: (i) Free fatty acid content less than or equal to about 1%, as determined by AOCS Ca 5a-40; (ii) Insoluble impurities less than or equal to about 0.1%, as determined by AOCS Ca 3a-46; (iii) Less than or equal to about 25 ppm phosphorus, as determined by AOCS Ca 20-99; (iv) Less than or equal to about 0.1 ppm chlorophyll, as determined by AOCS Ch 4-91; (v) Moisture content less than or equal to about 1%, as determined by AOCS Ca 2b-38; (vi) Less than or equal to about 1% glycerol, as determined by AOCS Cd 11c-93; (vii) Less than or equal to about 2% monoglycerides, as determined by AOCS Cd 11c-93; (viii) Less than or equal to about 5% diglycerides, as determined by AOCS Cd 11c-93; and (ix) At least approximately 90% triglycerides, as determined by AOCS Cd 11c-93. Any combination of (x) or (i)-(ix). 77. A method for manufacturing a water-yellow peel oil composition, comprising: Mechanical separation of dehulled water croaker oilseeds to produce crude water croaker oil and at least partially deoiled seed cake, wherein the crude water croaker oil comprises water croaker oil, water croaker epidermine, water croaker seed extract, other furan flavonoids and other unsaponifiables; and The crude water celery oil was extracted with ethanol at high temperature to produce a water celery oil composition, wherein the ratio of solvent to crude water celery oil was between 1:1 and 20:1, and wherein the composition was edible and without bitterness, and contained: less than or equal to about 1000 ppm of combined water celery triterpenoids and water celery seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the water celery oil composition; less than or equal to about 1% by weight of unsaponifiable matter, as determined by AOCS Ca 6a-40; less than or equal to about 5 meq / kg of peroxide value, as determined by AOCS Cd 8-53; and a p-methoxyaniline value less than or equal to about 10, as determined by AOCS Cd 18-90. 78. The method of Example 77, wherein the crude water-based yellow peel oil and the immiscible solvent form a mixture and the mixture is stirred for at least about 30 minutes. 79. A continuous countercurrent method for manufacturing a water-based yellow peel oil composition, comprising: a) Mechanical separation of dehulled water-yellow-skin oilseeds to produce crude water-yellow-skin oil and at least partially deoiled seed cake. The crude water citrus oil contains water citrus oil, water citrus terpenoids, water citrus seed extract, other furan flavonoids, and other unsaponifiable substances; b) The crude water-yellow peel oil is separated into an extract residue and a solvent-rich light phase by liquid-liquid extraction at high temperature using an immiscible solvent. The ratio of solvent to crude water-based yellow peel oil is between 1:1 and 20:1. The extract residue contained water-rich yellow peel oil and residual solvent. The solvent includes ethanol, and The solvent-rich light phase includes solvent and residual water-rich yellow peel oil; c) Cool the extract to separate the residual solvent from the water-based yellow peel oil; d) Separate at least a portion of the water-rich yellow peel oil from the cooled extract to produce a water-rich yellow peel oil composition. The composition is edible and non-bitter, and contains: less than or equal to about 1000 ppm of combined hydroquinone and hydroquinone seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the hydroquinone oil composition; less than or equal to about 1% by weight of unsaponifiable matter, as determined by AOCS Ca 6a-40; less than or equal to about 5 meq / kg of peroxide value, as determined by AOCS Cd 8-53; and a p-methoxyaniline value less than or equal to about 10, as determined by AOCS Cd 18-90. e) Separate at least a portion of the solvent from the solvent-rich light phase; and f) The separated solvent is combined with additional crude water-based yellow peel oil for liquid-liquid extraction. 80. The method of Example 79, wherein the continuous liquid-liquid extraction is performed using an enhanced stirring tower. 81. The method of Example 80, wherein the forced stirring tower is a forced stirring disc tower, the raffinate exits the tower at the bottom, and the solvent-rich light phase exits the tower at the top. 82. The method of any one of Examples 79 to 81, wherein at least a portion of the solvent separated from the solvent-rich light phase is carried out in an evaporator. 83. The method of Example 82, wherein the solvent is evaporated from the residual water and yellow peel oil under vacuum. 84. The method of Example 83 further comprises condensing the solvent and stripping any accumulated water in the solvent in a stripping tower. 85. The method of any one of Examples 79 to 84, further comprising separating the residual water-rich yellow peel oil from the solvent-rich light phase; and distilling the solvent from the separated residual water-rich yellow peel oil to produce an additional water-rich yellow peel oil composition. 86. The method of any one of Examples 77 to 85, wherein the high temperature is less than the boiling point of the immiscible solvent. 87. The method of Example 86, wherein the high temperature is between about 30°C and about 75°C. 88. The composition of any of Examples 77 to 87, wherein the ratio of solvent to crude water-based yellow peel oil is between about 1:1 and about 5:1. 89. The method of any one of Examples 77 to 88, wherein the crude water-wheat peel oil has an initial color and the manufactured water-wheat peel oil composition has a final color, wherein the final color of the water-wheat peel oil composition is lighter than the initial color of the crude water-wheat peel oil. 90. The method of Example 89, wherein the initial color is red and / or brown, and the final color is light yellow. 91. The method of any one of Examples 77 to 90, wherein the crude water yellow peel oil is water yellow peel oil that has been mechanically separated. 92. The method of any one of Examples 77 to 91, wherein the composition has one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof, and wherein the composition is yellow. 93. The method of any of Examples 77 to 91, wherein the water-wampee oil composition contains less than or equal to about 200 ppm of combined water-wampee triterpenoid and water-wampee seed extract, the composition having a neutral flavor and being pale yellow. 94. A water-based yellow peel oil composition prepared according to the method of any one of Examples 77 to 93. 95. Use of a water-based yellow skin oil composition as described in any one of Examples 57 to 76 and 94, for use as salad oil, frying oil, stir-frying oil, vinaigrette, condiment, salad dressing, fat in imitation meat products, beverages, or in blends with margarine and other solid fats, or any combination thereof. 96. A food or beverage comprising a water-based wampee oil composition as described in any one of Examples 57 to 76 and 94. 97. The product of Example 96, wherein the composition is light yellow; the composition contains less than or equal to about 200 ppm of combined hydroquinone and hydroquinone seed extract, and the composition has a neutral flavor. 98. The product of Example 96, wherein the water-wax peel oil composition is yellow; the composition contains less than or equal to about 150 ppm water-wax peel extract and less than or equal to about 150 ppm water-wax peel seed extract; and the composition has one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof. 99. The product of any one of Examples 96 to 98, wherein the product is used as salad oil, frying oil, stir-frying oil, vinaigrette, condiment, salad dressing, fat in imitation meat products, beverages, or blended margarine and other solid fats. 100. A water-based yellow peel oil composition, comprising: (i) less than or equal to about 1000 ppm of combined hydroquinone and hydroquinone seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the hydroquinone oil composition; (ii) Less than or equal to about 1% by weight of unsaponifiable matter, as determined by AOCS Ca 6a-40; (ii) Peroxide value less than or equal to about 5 meq / kg, as determined by AOCS Cd 8-53; (iv) The value of para-methoxyaniline is less than or equal to about 10, as determined by AOCS Cd 18-90; (v) Less than or equal to about 5000 ppm of residual solvent, as determined by AOCS Cg 4-94, wherein the residual solvent (if present) is a food-grade solvent; (vi) At least 40% of oleic acid is present from total fatty acids, as determined by AOAC 996.06; (vii) Light yellow or yellow; (viii) Neutral flavor, or one or more sensory attributes selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof; or (ix) Any combination of (i)-(viii). Example

[0135] The subject matter of this invention will be better understood by referring to the following examples, which are provided as illustrative rather than limiting examples. [Example] [1] [Characteristics of Water-Yellow Skin Oil] []

[0136] This example provides a general scheme for characterizing water-yellow skin oil. The schemes provided herein and illustrated in Figure 1 are for characterizing crude oil and purified oil, as described in the following examples (including Example 2).

[0137] A sample of water frangipani oil was combined with acetone to prepare an extraction mixture. The extraction mixture was then sonicated to extract a liquid fraction containing water frangipani extract and / or water frangipani seed extract from the oil. This liquid fraction was injected into an HPLC column equilibrated with 40% acetonitrile for component analysis. Table 1 below summarizes the HPLC-DAD setup used. [surface] [1] Overview of Alkaline HPLC-DAD Setup [Table of contents] [describe] tower Agilent Poroshell C18, 4.6×100 mm, 2.6 µm Tarvin 35 ± 0.5℃ Moving phase A HPLC grade water Moving phase B Acetonitrile Sealed washing 90:10 Water: Acetonitrile Needle washing solution 90:10 Acetonitrile:Water Needle washing time 6 seconds (Flush Port) Flow rate 0.800 mL / min Injection volume 1.0 µL Signal A wavelength 304 nm (bandwidth 4 nm) Signal B wavelength 350 nm (bandwidth 4 nm)

[0138] Once the sample extract is loaded onto a C18 column equilibrated with 40% acetonitrile, while maintaining a flow rate of 0.8 mL / min, the relative concentration of acetonitrile (i) increases linearly to 90% over 18 minutes, (ii) remains at 90% for 4 minutes, (iii) decreases linearly to 40% over 1 minute, and (iv) remains at 40% for 2 minutes, as outlined in Table 2 below. [surface] [2] [.] Dissolution program [time] [(min)] [flow] [(mL)] [A] [(%) [B] [(%) [Flow rate] [(mL / min)] 0 0 60 40 0.8 18 14.4 10 90 0.8 twenty two 17.6 10 90 0.8 twenty three 18.4 60 40 0.8 25 20 60 40 0.8

[0139] Aquacinolone dissociation was observed at approximately 9.6 minutes, corresponding to a relative acetonitrile concentration of approximately 67%. Aquacinolein dissociation was observed at approximately 14.4 minutes, corresponding to a relative acetonitrile concentration of approximately 80%. Based on spectral analysis of the dissociated fractions of aquacinolone and aquacinolein, the ppm concentrations of each component were determined. [Example] [2] [Batch manufacturing of water croaker bark oil] []

[0140] This embodiment demonstrates the production of edible (e.g., non-bitter) water wampee oil via liquid extraction: liquid extraction of crude (e.g., bitter) water wampee oil. Water wampee triterpenoids, water wampee seed extract, and possibly other anti-nutritional factors and / or bitter compounds are removed from the water wampee oil after pressing, yielding a purified oil product. [Laboratory-scale batch manufacturing] []

[0141] Edible water hyacinth oil was produced in a laboratory-scale manner. Water hyacinth oil, filtered through diatomaceous earth and pressed using a press, was used to remove solids or solid waste. The crude water hyacinth oil was then mixed with fresh 95% ethanol (5% water) in 50 mL tubes at a fixed volume ratio as indicated in Table 3. The mixture was heated to approximately 65°C and stirred for 30 minutes, then allowed to stand and the solvent (ethanol) layer was decanted. It should be understood that the mixture may be heated to maintain it several degrees below the boiling point of the solvent and / or to limit the loss of solvent vapors. The remaining liquid was cooled to 20°C and allowed to stand. The solvent layer was decanted again, and the remaining oil underwent the same process twice more, mixed with fresh 95% ethanol at a fixed volume ratio.

[0142] The extraction coefficient indicates the ability of an extraction solvent to extract target impurities from a given feedstock (e.g., crude water-yellow peel oil in this case). The extraction coefficient is calculated as follows: Extraction coefficient = (Concentration of impurities in the extract residue / Concentration of impurities in the feed)

[0143] This laboratory-scale experiment explored different solvent-to-oil ratios and demonstrated that the extraction coefficient depends on the solvent-to-oil ratio, as outlined in Table 3 below. [surface] [3] [.] Extraction coefficient (EC) used in large-scale batch extraction methods. [solvent] [:] [Oil Ratio] [picture] [2] [Middle] [X] [value] [Water-yellow peel secondary extract] [EC] [Water Yellow Peel Seed Extract] [EC] 1:1 1 0.57 0.68 2:1 2 0.45 0.57 5:1 5 0.24 0.32 10:1 10 0.14 0.22 [Mass production in batches] []

[0144] Large-scale batch extraction was also performed according to the procedure illustrated in Figure 2. Water-rich yellow skin oil, filtered through diatomaceous earth and pressed using a press, was used to remove solids or waste. Subsequently, the oil was mixed with fresh 95% ethanol (5% water) at a solvent-to-oil mass ratio of 5:1 in a 400 L stainless steel container equipped with a propeller-type stirrer. The mixture was heated to 65°C and stirred for 30 minutes, then allowed to stand and the solvent (ethanol) layer was decanted. It should be understood that the mixture may be heated to maintain it several degrees below the boiling point of the solvent and / or to limit solvent vapor loss. The remaining liquid was cooled to 20°C and allowed to stand. The solvent layer was decanted again, and the remaining oil, starting from a mixture with fresh 95% ethanol at a solvent-to-oil mass ratio of 5:1, underwent the same process twice more.

[0145] In each extraction round, the content of quercetin in the oil layer, as detected by the analytical method described in Example 1 above, decreased from 2342 ppm to 650 ppm, then to 192 ppm, and finally to 54 ppm. Similarly, in each extraction round, the content of quercetin in the oil layer decreased from 11935 ppm to 2306 ppm, then to 516 ppm, and finally to 91 ppm. The average extraction coefficient for quercetin was 0.2, and the average extraction coefficient for quercetin was 0.28. After all three extraction rounds, the quercetin oil was found to have no bitter taste, and the contents of quercetin and quercetin were both less than 100 ppm. Table 4-8 below summarizes the various compositions and characteristics of the edible quercetin oil produced in this example.

[0146] The analytical methods described in Example 1 above were also used to characterize hydroflavin and hydroflavin seed extract in the crude oil and purified oil of this example. In large-scale batch manufacturing, HPLC chromatography revealed the removal of furan flavonoid compounds. Figures 3A and 3B also compare the removal of furan flavonoids and other chemicals from the edible oil in the crude oil and purified oil of this example.

[0147] Table 4 below compares the amounts of fatty acid compositions in crude water-wheat shavings oil ("crude oil") and water-wheat shavings oil purified according to the procedure described in this example ("purified oil"). The methods used to determine the measured components are described in Table 4. AOAC refers to the Association of Official Analytical Chemists, and its test methods are publicly available. [surface] [4] [.] Fatty acid composition (total %)* [fatty acid] [Generic Name] [crude] Purified oil [Testing 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 palmitic acid + isomers 0.09 0.06 AOAC 996.06 17:0 Heptadecanoic acid 0.08 0.09 AOAC 996.06 17:1c9 Heptadecanoic acid 0.04 0.05 AOAC 996.06 18:0 stearic acid 6.08 7.16 AOAC 996.06 18:1c11 Tartrate 0.55 0.53 AOAC 996.06 18:1c9 Oleic acid 44.87 49.84 AOAC 996.06 Σ18:1 Total oleic acid + isomer 45.62 50.37 AOAC 996.06 18:2n6 Linoleic acid 15.64 15.98 AOAC 996.06 Σ18:2 Linoleic acid + isomer 15.76 15.98 AOAC 996.06 18:3n3 α-Linolenic acid 2.18 2.14 AOAC 996.06 Σ18:3 Total linolenic acid + isomer 2.18 2.14 AOAC 996.06 20:0 Arachidonic acid 1.15 1.5 AOAC 996.06 20:1c11 Giant whale acid 0.90 1.18 AOAC 996.06 Σ20:1 The main component, cetyl acid, isomer 0.95 1.18 AOAC 996.06 20:2n6 Eicosadienoic acid 0.15 0.13 AOAC 996.06 22:0 Dodecanoic acid 2.87 4.16 AOAC 996.06 22:1c13 Sinapic acid 0.06 0.08 AOAC 996.06 Σ22:1 Total sinapic acid + isomers 0.06 0.08 AOAC 996.06 24:0 Tetracosanoic acid 1.13 1.74 AOAC 996.06 * The following fatty acids have less than 0.02% of 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

[0148] Table 5 below compares the amounts of fatty acid types in crude oil with those in purified oil. The methods used to determine the measured components are described in Table 5. [] [surface] [5] [.] Fatty acid categories [category] [crude] Purified oil [Testing 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 ω-9 fatty acids 46.57 51.07 AOAC 996.06

[0149] Table 6 below compares the chemical compositions of crude oil and purified oil. The methods used to determine the measured components are described in Table 6, where AOCS refers to the American Oil Chemists' Society and its test methods are publicly available. [] [surface] [6] Chemical composition [Components] [(] [Unit of Measurement] [)] [crude] Purified oil [Testing Method] Free fatty acids (FFA) 1.2 0.03 AOCS Ca 5a-40 Peroxide value (meq / kg) 3.3 3.8 AOCS Cd 8-53 para-methoxyaniline value not applicable 4.2 AOCS Cd 18-90 Neutral oil (%) 97.68 99.75 AOCS Ca 9f-57 Insoluble impurities (%) 0.03 0.06 AOCS Ca 3a-46 Unsaponifiable matter (%) 0.81 0.26 AOCS Ca 6a-40 Soap content (g / kg) <0.0227 <0.1 AOCS CC17-95, CC15-60 OSI (Oxidative Stability Index; Hourly Rate) 8.16 2.17 AOCS Cd 12b-92:1997 Phosphorus (oil-specific) (ppm) 9.1 11 AOCS Ca 20-99, modified Chlorophyll (ppm) 1 0.5 AOCS Ch 4-91 moisture(%) 0.09 0.04 AOCS Ca 2b-38 Lovibond Color - AOCS Scale 1.8R, 70Y 1.4R, 38.0Y AOCS Cc 13b-45 Smoke point (℉) 336 437 AOCS Cc 9a-48 glycerin% <1 <1 AOCS Cd 11c-93 Monoglycerides % 7.1 1.2 AOCS Cd 11c-93 diglycerides % 9.4 1.6 AOCS Cd 11c-93 Triglycerides % 86.3 97.43 AOCS Cd 11c-93 Ethanol residue (ppm) not applicable 962 AOCS Cg 4-94

[0150] Table 7 below compares the tocopherol content in crude oil and purified water-derived yellow saffron oil. The methods used to determine the measured components are described in Table 7. [surface] [7] [.] Tocopherol content [Tocopherol] [crude] Purified oil [Testing Method] α-Tocopherol 288 <48.9 AOAC 971.30 with HPLC β-Tocopherol <490 <48.9 AOAC 971.30 with HPLC δ-Tocopherol <490 <48.9 AOAC 971.30 with HPLC γ-Tocopherol 191 <48.9 AOAC 971.30 with HPLC Total tocopherol 479 <48.9 AOAC 971.30 with HPLC

[0151] Table 8 below compares the sterol content in crude oil and purified oil. The methods used to determine the measured components are described in Table 8, where "COI / T.20 / Doc No.10" is a publicly available test method described by the International Olive Council. [surface] [8] [.] Sterol content [Sterools] [crude] Purified oil [Testing Method] 24-Methylene cholesterol (total cholesterol%) 0.18 0.36 COI / T.20 / Doc No.10 Significant β-phytosterol (total sterols %) 57.38 68.7 COI / T.20 / Doc No.10 β-Pytosterol "Real" (Total Sterol %) 52.62 60.72 COI / T.20 / Doc No.10 rapeseed sterols (total sterols %) 1.11 1.68 COI / T.20 / Doc No.10 Rapeseed oil sterols (total sterols%) <0.01 0.35 COI / T.20 / Doc No.10 rapeseed oil sterols (total sterols %) 9.36 14.35 COI / T.20 / Doc No.10 Cholesterol (total cholesterol %) 0.15 0.19 COI / T.20 / Doc No.10 Red sterol (total sterols%) 0.62 0.72 COI / T.20 / Doc No.10 δ-5,23-Stigmasterdienol (Total Sterols%) <0.01 <0.01 COI / T.20 / Doc No.10 δ-5,24-Stigmasterdienol (Total Sterols%) <0.01 0.2 COI / T.20 / Doc No.10 δ-5-April Sterol (Total Sterols %) 3.22 6.25 COI / T.20 / Doc No.10 δ-7-Oat sterols (total sterols %) <0.01 0.55 COI / T.20 / Doc No.10 δ-7-Vitamin B6 (Total Sterols %) <0.01 <0.01 COI / T.20 / Doc No.10 δ-7-Stigmasterol (Total Sterols%) 1 0.2 COI / T.20 / Doc No.10 Sibesterol (total cholesterol%) 0.93 0.81 COI / T.20 / Doc No.10 Soy sterols (total sterols %) 30.81 13.61 COI / T.20 / Doc No.10 Total cholesterol (mg / kg fat) 3090 1160 COI / T.20 / Doc No.10

[0152] Table 9 below compares the contents of hydroflavin and hydroflavin seed extract in crude oil and purified oil. The contents of hydroflavin and hydroflavin seed extract were determined according to the scheme described in Example 1 above. [surface] [9] [.] Content of hydroquinone and hydroquinone seed extract (ppm) [Water-wheat peel-specific furan flavonoids] [crude] Purified oil Water yellow cortexin 11,935 91 Water yellow peel seed extract 2,342 54

[0153] Table 10 below compares the colors of crude oil and purified oil. The methods used to determine the color are described in Table 10. [surface]

[10] [.] Lovibond color description Lovibond Colors Description of color Test methods Oil type Red (0-20) Yellow (0-70) crude 1.8 70 Light brownish-red AOCS Cc 13b-45 (5.25-inch cuvette) Purified oil 1.4 38 yellow AOCS Cc 13b-45 (5.25-inch cuvette) [Example] [3] [Continuous production of water-yellow peel oil]

[0154] This example describes a continuous countercurrent method for producing edible water-based wampee oil from crude water-based wampee oil that is mechanically separated, and generally follows the exemplary system illustrated in Figure 4.

[0155] Edible water fern oil is produced by continuous liquid-liquid extraction of filtered crude water fern oil at 96% ethanol. The liquid-liquid extraction equipment includes a forced-stirring disc column, in which crude oil and solvent streams at 70°C enter the column at the top and bottom, respectively. The raffinate (heavier oil layer) exits the column at the bottom, and the lighter solvent layer exits the column at the top. The column includes multiple physical stages equal to the theoretical number of stages, and multiple additional stages to account for deviations from the theoretical oil / solvent equilibrium conditions. The amounts of water fern epidermine and water fern seed extract present in the raffinate exiting the column at the bottom are measured according to the analytical method described in Example 1 above. When the raffinate contains less than 150 ppm of water fern epidermine and / or water fern seed extract and the solvent percentage at the mixing temperature corresponds to the liquid-liquid equilibrium composition of ethanol and water fern oil, the raffinate is cooled (e.g., by means of a cooling tower; CTWS = cooling tower water supply; CTWR = cooling tower water return) and the solvent is further separated from the oil in the decanter and decanted. Any remaining solvent is then stripped away by vacuum steam in a stripping tower.

[0156] The lighter solvent layer leaving the top of the column is conveyed to an evaporator, where the solvent evaporates from the oil under vacuum. The solvent from the evaporator is condensed and further purified in an ethanol distillation column to remove any accumulated water vapor, achieving 95% ethanol purity. The purified ethanol is then recycled back to the liquid-liquid extraction column. The solvent-free oil from the solvent recovery evaporator contains impurities removed from the crude oil. Additional oil is recovered from the residual oil stream by further distillation. Impurities from the oil are separated and concentrated in a liquid stream using oil as a solvent and stored for further processing. [Example] [4] [Batch manufacturing of water croton oil and sensory evaluation of water croton oil]

[0157] The embodiments of the present invention describe in detail the batch production of purified water-based yellow peel oil by liquid-liquid extraction.

[0158] The crude water-yellow peel oil used in this embodiment of the invention was obtained from the same crude oil sample (crude water-yellow peel oil, Example 2) provided in Example 2, or from the pressing of water-yellow peel soybeans (crude water-yellow peel oil, Example 4). The crude water-yellow peel oil of Example 2 was used as the initial oil for purified oil samples #1-#3. Purified water-yellow peel oil sample #1 was the same as the sample obtained in Example 2.

[0159] The extraction tank system consists of a stainless steel reactor vessel with a conical bottom and a top-mounted vertical shaft, along with four mounted propeller-type agitators. The vessel is equipped with sealed internal coils for heating or cooling, for example, using steam. [ , ]

[0160] Table 11 below shows the process parameters used to obtain different purified water-based samples of yellow peel oil. [surface]

[11] [.] Process parameters [Process Round] [(] [sample] [#] [)] [Number of washes in batches] [temperature] #1 (See Example 2, Purified Oil) 3 70℃ #2 3 70℃ #3 3 70℃

[0161] First Wash: First, transfer the crude water flavone oil to the extraction tank, followed by ethanol (5 times the weight of the crude oil). Once the crude oil and ethanol have been added, begin stirring. For test operations where the target temperature for extraction is higher than ambient temperature, heat the tank contents to the target temperature (e.g., 70°C). Once at the desired temperature, stir the contents of the tank for 30 minutes. After 30 minutes, stop stirring and allow the oil and solvent to separate into non-dispersed states for approximately 3-5 minutes. The oil from the first wash is then carefully decanted from the ethanol in the tank, and the consumed ethanol is discharged from the tank. Repeat the washing procedure twice more. After the first, second, and third washes, collect samples of the washed oil and the used ethanol to monitor the water flavone and water flavone seed extract content, peroxide value, and p-methoxyaniline value during the extraction process.

[0162] Decanting and Desolvation: Once the required number of washes has been completed, the oil obtained from the final wash is decanted and desolvated. The oil obtained from the final wash is placed in a container and immersed in a hot water bath (45°C) for at least 5 minutes to induce phase separation; then the oil and ethanol are separated by decantation. After decantation, the decanted oil is desolvated for the first 90 minutes using a rotary evaporator (rotary evaporator) with a water bath set at 55°C until no more condensate (ethanol) droplets are observed, and then for a second 90-minute period at 60°C until no more condensate (ethanol) droplets are observed.

[0163] Following extraction, the contents of quercetin and quercetin, residual solvent content, sensory characteristics (including taste and odor), peroxide value, and p-methoxyaniline value of the purified water quercetin oil samples were analyzed. Table 12 shows the quercetin content, quercetin content, peroxide value, and p-methoxyaniline value of the final purified water quercetin oil samples obtained from each treatment round. [surface]

[12] [.] Analysis results: Content of water flavone and water flavone seed extract, peroxide value and p-methoxyaniline value [] [Processing Rounds()] [sample#)] [Crude Oil, Example 2] [#1 (] [Purified oil, Example 2)] [#2] [#3] Water-based quercetin (ppm) 11,935 91 71 125 Water-based yellow peel seed extract (ppm) 2,342 54 48 80 Peroxide value (meq / kg) 3.3 3.8 3.4 1.7 para-methoxyaniline value ND 4.2 4.2 5.9 Sensory evaluation of water yellow skin oil

[0164] The intrinsic flavor of water-wampee peel oil involved six individuals. Participants were asked to evaluate each oil sample based on color, turbidity, odor, taste, and overall acceptability. For taste and odor assessment, participants freely chose to analyze their flavor by blind tasting each purified water-wampee peel oil sample and specifying the attribute they considered best to describe the flavor of each oil sample.

[0165] Samples #1-3 were found to be pale yellow, turbid, and odorless. Common descriptive terms appearing in the taste profiles of these purified water-wheat peel oil samples in free choice analysis are: pure, nutty, smooth, creamy, and pure. Additional descriptive terms include no bitterness, characteristic water-wheat peel taste, and a faint grassy taste. Table 13 below summarizes the sensory characteristics of water-wheat peel oil samples obtained from various process rounds. [surface]

[13] [.] Sensory evaluation of batch-produced purified water-based wampee oil [] [Process Round] [(] [sample] [#)] [color] [Senses] [#1] light yellow Pure, nutty, smooth, and without bitterness. [#2] light yellow Watery yellow skin nutty flavor, light nutty flavor, creamy flavor, smooth [#3] light yellow Nutty flavor, freshwater yellow peel flavor, pure flavor, smooth flavor, creamy flavor [Example] [5] [Continuous Manufacturing of Water-wheat Skin Oil and Sensory Evaluation of Water-wheat Skin Oil]

[0166] This example describes a continuous countercurrent method for producing edible water frangipani oil from crude water frangipani oil obtained through mechanical separation. Temperature and the ratio of solvent to crude water frangipani oil are considered. The final water frangipani content, color, odor, and taste of the purified water frangipani oil sample are evaluated.

[0167] Edible water citrus oil was produced by continuous liquid-liquid extraction of filtered crude water citrus oil under ethanol. The liquid-liquid extraction equipment was operated using one of two types of forced-pump stirred tray towers. For both tower types, the tower was first filled with solvent at the desired solvent flow rate to the feed inlet. Next, crude oil was fed into the tower at the desired rate. Once a junction was established in the bottom detachment chamber, bottom discharge was initiated and controlled by adjusting the bottom removal rate. After one tower conversion (total tower volume divided by combined feed and solvent flow rates), the tower agitation was adjusted to increase the desired stroke / speed. Agitation was set before two tower conversions. The tower was operated a total of five (5) conversions before the sampling and extraction stages of the raffinate. Before sampling, the extract and raffinate rates were manually obtained by the operator. After the first operation, and after adjusting the variables specified by the engineer, a total of three (3) conversions were performed before sampling for each round. The solvent to feed (S / F) ratio and volume were adjusted by increasing or decreasing the feed and solvent inlet rates. Temperature adjustment is achieved by increasing or decreasing the temperature of the hot oil to the feed and solvent preheater, and by adjusting the temperature of the heating element on the tower.

[0168] The amounts of aquamarine and aquamarine seed extract present in the extract residue leaving the bottom of the column were measured according to the analytical method described in Example 1 above. Table 14 below shows the process parameters and the observed K+P. As explained below, it was observed that process rounds (#4-#7) performed at 25°C did not achieve sufficient removal of aquamarine and aquamarine seed extract for downstream use. However, for process rounds (#8-#15) performed at this high temperature, substantial removal of aquamarine and aquamarine seed extract occurred, reaching undetectable levels in some cases. [surface]

[14] [.] Continuous process parameters and content of water-wax terpenoids and water-wax terpenoid seeds [Process Round] [(] [sample] [#)] Water-based quercetin (ppm) Water-based yellow peel seed extract (ppm) Solvent:oil ratio Target temperature (°C) stage [crude] 12,251 5662 - - - [#4] 10,571 3165 5:1 25 - [#5] 8133 2575 5:1 25 - [#6] 6210 2095 5:1 25 - [#7] 9945 3068 4:1 25 - [#8] 177 84 10:1 50-55 - [#9] 305 205 5:1 50-55 - [#10] ND ND 5:1 50-55 100 [#11] ND ND 4:1 50-55 100 [#12] <10 <10 3:1 50-55 100 [#13] <10 34 3:1 50-55 76 [#14] 11 152 2:1 50-55 76 [#15] <10 101 2:1 50-55 100 *ND = Undetectable

[0169] Table 15 below shows the composition of a purified aqueous wampee oil composition (process round #13) obtained herein compared to the initial crude aqueous wampee oil. Table 16 shows the fatty acid composition of the purified aqueous wampee oil obtained from process round #13. [surface]

[15] [.] Analysis Results [] [Sample Type] [Clarified Crude Oil] [Process Round] [(] [sample] [)] [#]

[13] Water-based quercetin (ppm) 12251 <10 Water-based yellow peel seed extract (ppm) 5662 34 Residual EtOH (ppm) ND <10 Moisture and volatile content % 0.11 0.7 PV (meq / kg) 0.7 0.7 p-Methoxyaniline Undetermined 7 OSI (hour) 13.97 Undetermined FFA % 5.1 0.05 Color (Lovibond) - 1" Cuvette (Red) 2.4 Color (Lovibond) - 1" Cuvette (Yellow) twenty four Color (Lovibond Scale) - 5.25" Cuvette (Red) 10.2 Color (Lovibond scale) - 5.25" cuvette (yellow) 70 Unsaponifiables% Undetermined 0.28 [surface]

[16] [.] Overview of Fatty Acids in Process Round #13 [] [] Absolute FA % relative to total FA% Myristic acid 0.04 0.04 Palmitic acid 9.18 10.17 Palmitoleic acid 0.06 0.07 stearic acid 6.97 7.72 Tartrate 0.42 0.47 Oleic acid 47.47 52.60 Linoleic acid 15.98 17.71 linolenic acid 2.56 2.84 Arachidonic acid 1.44 1.60 Giant whale acid 0.91 1.01 Eicosapentaenoic acid 0.03 0.03 Dodecanoic acid 3.44 3.81 Sinapic acid 0.05 0.06 Tetracosanoic acid 1.1 1.22 Nervonic acid <0.02 <0.02 Total ω-3 isomers 2.63 2.91 Total ω-6 isomers 16.04 17.77 Total ω-7 isomers 0.45 0.50 Total ω-9 isomer 48.45 53.69 Monounsaturated FA 49.07 54.38 Multiunsaturated FA 18.77 20.80 Saturated FA 22.28 24.69 trans FA 0.12 0.13 Total fat as triglycerides 94.29 -- Total fatty acids 90.24 -- Sensory evaluation of water yellow skin oil

[0170] The intrinsic flavor of water-wampee peel oil involved six individuals. Participants were asked to evaluate each oil sample based on color, turbidity, odor, taste, and overall acceptability. For taste and odor assessment, participants conducted a free choice analysis by blind tasting each purified water-wampee peel oil sample and specifying the attribute they considered best to describe the flavor of each oil sample. The free choice descriptive terms for each sample are aggregated and presented in Table 17. [surface]

[17] [.] Overview of sensory characteristics [] [Process Round] [(] [sample] [#)] [color] [,] [Turbidity] [Sensory characteristics] [(] [odor] [,] [smell] [)] crude Light brownish-red A strong bitter taste, an unpleasant soreness, and a tingling sensation at the back of the throat; unacceptable. [#10] light yellow Odor: Ethanol-free, without a pronounced characteristic odor of water-yellow peel, mild, neutral odor. Flavor: Mild nutty, light creamy, purer to milder, almost tasteless, smooth, mild, neutral, unflavored [#11] Pale yellow to golden, with a certain turbidity Odor: Ethanol-free, no pronounced characteristic odor of water-yellow peel, mild, no / neutral odor, slight ethanol content. Taste: Pure, light cream, nutty, slight burning sensation in the throat, almost tasteless, bland, astringent, slightly bitter. [#12] Light brown to yellow Odor: Ethanol-free, no pronounced watery yellow peel aroma, mild, no / neutral odor, slight ethanol content. Flavor: light cream, nutty, light, smooth, sweet, oily, slightly burning [#13] light yellow Odor: No ethanol, no significant watery yellow peel characteristic taste / fragrance Flavor: Creamy, smooth, nutty, mild, very little flavor, tasteless, slightly astringent, not much texture [#14] light yellow Odor: None / mild ethanol, no significant watery yellow peel characteristic taste / aroma, nutty aroma Flavor: Creamy, nutty, smooth, with a lingering slight tartness, a slight burning sensation in the throat, a hint of fresh yellow peel, and very little other flavor. [#15] pale yellow to yellow Odor: None / trace ethanol, no pronounced characteristic odor of water-yellow peel, mild, no / neutral odor Flavor: Mild grassy, ​​creamy, nutty, typical aquamarine, mostly nutty, slight burning in the throat, smooth, aquamarine flavor [Example] [6] [Thermal properties of purified water-soluble yellow peel oil] []

[0171] This invention provides detailed examples of the evaluation of the thermal and temperature-related physical properties of purified water-processed yellow peel oil.

[0172] Purified water-based yellow skin oil was obtained according to the protocol described in Example 4. Solid fat content (SFC) was measured using nuclear magnetic resonance (NMR) according to AOCS-Cd 16b-93. Furthermore, flash point, dropping point, and smoke point were determined on 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 each measurement. [surface]

[18] Thermal and physical properties of water-wheat bark oil. [] [Measurement Method] [unit] [value] [Flash point] [(AOCS Cc 9b-55)] Flash point ℃ 245 [Drip] [(AOCS Cc 18-80)] Drip ℃ <20.0 [Solid fat content] [(AOCS-Cd 16b-93)] SFC@2.5C % 8.88 SFC@5.0C % 8.53 SFC@10.0C % 5.1 [] SFC@21.1C % 0 [Smoke Point] [(AOCS Cc 9a-48)] Smoke Point ℃ 195

[0173] For the measurement of solid fat content, it was observed that the water crocus oil contained 1-10% solid fat at 2.5-10℃ and 0% solid fat at 21.1℃ or higher. Differential scanning calorimetry (DSC) was used to study the melting (heating) and crystallization (cooling) characteristics of the water crocus oil. It was observed that the water crocus oil contained two fractions with different thermal properties. [Example] [7] [food] []

[0174] This example provides various food products that can be manufactured using the water-wheat peel oil compositions obtained according to the schemes described in Examples 1-5 above. Table 19 provides illustrative formulas for water-wheat peel oil mayonnaise. Table 20 provides illustrative formulas for water-wheat peel oil margarine and spreads. Table 21 provides illustrative formulas for water-wheat peel oil salad dressing. [] [surface]

[19] [.] Water-based egg yolk mayonnaise recipe [] [Element] [weight%] Watery yellow skin oil 75 yolk 6 5% vinegar (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 [surface] [20.] [Recipe for margarine and spreads made with water-wheat husk oil] [] [Weight of the finished product] [%] [Element] 80% fat 60% fat 40% fat [Oil phase] Liquid and fully hydrogenated water-yellow peel oil blend 79.884 59.584 39.384 Soy lecithin 0.1 0.1 0.1 Soybean oil monoglycerides and diglycerides (IV 5,max) 0.2 0.3 — Soybean oil monoglycerides (IV 60) — — 0.5 Vitamin A palmitic acid-β-carotene blend 0.001 0.001 0.001 Oil-soluble flavorings 0.015 0.015 0.015 [Aqueous phase] water 16.2 37.36 54.86 Gelatin (250 Blooms) — — 2.5 Spray-dried whey 1.6 1 1 Salt 2 1.5 1.5 Sodium benzoate 0.09 — — Potassium sorbate — 0.13 0.13 lactic acid — To pH 5 To pH 4.8 Water-soluble flavorings 0.01 0.01 0.01 [surface] [twenty one.] [Water Cheese Peel Oil Salad Dressing Recipe] [] [Element] [weight%] water 15 Apple cider vinegar 12 Apple juice 12 Honey 10 Watery yellow skin oil 42 mustard powder 5 Three Immortals Glue 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

[0175] As used herein, the term "about" refers to a common range of error for a corresponding value that is readily known to those skilled in the art. References to a value or parameter as "about" herein include (and describe) embodiments of that value or parameter. For example, "about x" includes and describes "x" itself. In some embodiments, the term "about," when used in conjunction with a measurement value or to modify a value, unit, constant, or range of values, refers to a variation of + / -2% of said value or parameter.

[0176] In this document, references to "between" two values ​​or parameters include (and describe) embodiments that include the two values ​​or parameters themselves. For example, a reference to "between x and y" includes a description of "x" and "y" themselves. []

[0177] 100: Manufacturing Process 102: Steps 104: Steps 106: Steps 108: Steps

Claims

1. A composition of aquamarine oil comprising: less than or equal to about 1000 ppm of combined karanjin and pongamol; less than or equal to about 1% by weight of unsaponifiable matter; less than or equal to about 5% by weight of trans fatty acids; a peroxide value less than or equal to about 5 meq / kg; a p-methoxyaniline 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.

2. The composition of claim 1, wherein the water-wheat peel oil composition is edible and has no bitter taste.

3. The composition of claim 1 or 2, having a furan flavonoid concentration of less than or equal to about 500 ppm.

4. The composition of claim 1 or 2, having less than or equal to about 150 ppm of hydroquinone or less than or equal to about 150 ppm of hydroquinone seed extract.

5. The composition of claim 1 or 2, having: less than or equal to about 150 ppm of hydroquinone; less than or equal to about 150 ppm of hydroquinone seed extract; less than or equal to about 1% by weight of unsaponifiable matter; less than or equal to about 5% by weight of trans fatty acids; less than or equal to about 5 meq / kg of peroxide value; less than or equal to about 5 p-methoxyaniline value; and less than or equal to about 5000 ppm of residual solvent, wherein the residual solvent (if present) is a food-grade solvent.

6. The composition of claim 1 or 2, wherein the composition contains less than or equal to about 1000 ppm of residual solvent.

7. The composition of claim 1 or 2, wherein the residual solvent comprises ethanol.

8. The composition of claim 1 or 2, wherein the composition is a liquid at room temperature.

9. The composition of claim 1 or 2, wherein the viscosity of the composition, as measured at 25°C, is between about 30 centipoise and 600 centipoise.

10. The composition of claim 1 or 2, wherein the composition has a solid fat content of about 1% to about 10% at a temperature of about 5°C.

11. The composition of claim 1 or 2, wherein the smoke point of the composition is at least about 195°C.

12. The composition of claim 1 or 2, wherein the composition has less than or equal to about 400 ppm tocopherol.

13. The composition of claim 1 or 2, wherein the composition has less than 2500 ppm sterol.

14. The composition of claim 1 or 2, wherein the composition comprises oleic acid, linoleic acid, palmitic acid, stearic acid, docosanoic acid, alpha-linolenic acid, tetracosanoic acid, arachidic acid, gondoic acid, oleic acid, tartrate, palmitoleic acid, eicosapentaenoic acid, linolenic acid, heptadecanic acid, gondoic acid, sinapic acid, palmitoleic acid, heptadecanic acid or myristic acid, or any isomer thereof, or any combination thereof.

15. The composition of claim 14, wherein the composition contains at least 40% oleic acid.

16. The composition of claim 1 or 2, wherein the color of the composition is yellow or light yellow, as determined by means of the Lovibond Color-AOCS Scale using a 1-inch cuvette, wherein: When the composition is yellow, the Lovibond color Y value of the composition is greater than or equal to 25; and when the composition is light yellow, the Lovibond color Y value of the composition is less than 25.

17. The composition of claim 1 or 2, wherein the composition has one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof.

18. The composition of claim 1 or 2, wherein the ratio of hydroquinone to hydroquinone seed extract in the composition is greater than about 1.

19. The composition of claim 1 or 2, wherein the color of the composition is light yellow and the Lovibond color Y value of the composition is less than 25, as determined by means of the Lovibond color-AOCS scale using a 1-inch cuvette.

20. The composition of claim 1 or 2, wherein the color of the composition is light yellow, as determined by the Lovibond color-AOCS scale, and wherein the composition contains less than or equal to about 200 ppm of combined hydroquinone and hydroquinone seed extract, as determined by HPLC-DAD analysis of an acetone extract obtained from the hydroquinone oil composition.

21. The composition of claim 1 or 2, wherein the composition has a neutral flavor.

22. The composition of claim 1 or 2, wherein the ratio of hydroquinone to hydroquinone seed extract in the composition is less than or equal to 1.

23. The composition of claim 1 or 2, wherein the composition has: (i) a free fatty acid content of less than or equal to about 1%; (ii) an insoluble impurity content of less than or equal to about 0.1%; (iii) a phosphorus content of less than or equal to about 25 ppm; (iv) a chlorophyll content of less than or equal to about 0.1 ppm; (v) a moisture content of less than or equal to about 1%; (vi) a glycerol content of less than or equal to about 1%; (vii) a monoglyceride content of less than or equal to about 2%; (viii) a diglyceride content of less than or equal to about 5%; and (ix) a triglyceride content of at least about 90% (x) or any combination of (i)-(ix).

24. The composition of claim 1 or 2, wherein the concentrations of the hydroquinone and hydroquinone seed extract are determined by HPLC-DAD analysis of the acetone extract obtained from the hydroquinone oil composition.

25. A method for manufacturing a water fern oil composition, comprising: mechanically separating dehulled water fern seeds to produce crude water fern oil and at least partially deoiled seed cake, wherein the crude water fern oil comprises water fern oil, water fern epidermine, water fern seed extract, other furan flavonoids and other unsaponifiables; and extracting the crude water fern oil with ethanol at high temperature to produce the water fern oil composition, wherein the ratio of solvent to crude water fern 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 combined water fern epidermine and water fern seed extract, as determined by HPLC-DAD analysis of an acetone extract obtained from the water fern oil composition; less than or equal to about 1% by weight of unsaponifiables; less than or equal to about 5% by weight of trans fatty acids; less than or equal to about 5 meq / kg of peroxide value; and less than or equal to about 10 of p-methoxyaniline value.

26. The method of claim 25, wherein the crude water-yellow peel oil and the immiscible solvent form a mixture, and the mixture is stirred for at least about 30 minutes.

27. A continuous countercurrent method for manufacturing a water hyacinth oil composition, comprising: a) mechanically separating dehulled water hyacinth seeds to produce crude water hyacinth oil and at least partially deoiled seed cake, wherein the crude water hyacinth oil comprises water hyacinth oil, water hyacinthin, water hyacinthin seed extract, other furan flavonoids and other unsaponifiables; b) separating the crude water hyacinth oil into a raffinate and a solvent-rich light phase by liquid-liquid extraction at high temperature using an immiscible solvent, wherein the ratio of solvent to crude water hyacinth oil is between 1:1 and 20:1, wherein the raffinate comprises water hyacinth oil and residual solvent, wherein the solvent comprises ethanol, and wherein the solvent-rich light phase comprises solvent and residual water hyacinth oil; c) cooling the raffinate to separate the residual solvent from the water hyacinth oil; d) separating at least a portion of the water hyacinth oil from the cooled raffinate to produce the water hyacinth oil composition. The composition is edible and non-bitter, and contains: less than or equal to about 1000 ppm of combined aquacin and aquacin seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the aquacin oil composition; less than or equal to about 1% by weight of unsaponifiable matter; less than or equal to about 5% by weight of trans fatty acids; less than or equal to about 5 meq / kg of peroxide value; and less than or equal to about 10 for p-methoxyaniline; e) separating at least a portion of the solvent from the solvent-rich light phase; and f) combining the separated solvent with additional crude aquacin oil for liquid-liquid extraction.

28. The method of claim 27, wherein the continuous liquid-liquid extraction is performed using a forced stirring tower.

29. The method of claim 28, wherein the forced stirring tower is a forced stirred disc tower, the raffinate exits the tower at the bottom, and the solvent-rich light phase exits the tower at the top.

30. The method of any one of claims 27 to 29, wherein at least a portion of the separation of the solvent from the solvent-rich light phase is carried out in an evaporator.

31. The method of claim 30, wherein the solvent is evaporated from the residual water and yellow peel oil under vacuum.

32. The method of claim 31, further comprising condensing the solvent and stripping any accumulated water from the solvent in a stripping tower.

33. The method of any one of claims 27 to 29, further comprising separating the residual water-rich yellow peel oil from the solvent-rich light phase; and distilling the solvent from the separated residual water-rich yellow peel oil to produce an additional water-rich yellow peel oil composition.

34. The method of any one of claims 25 to 29, wherein the high temperature is less than the boiling point of the immiscible solvent.

35. The method of claim 34, wherein the high temperature is between about 30°C and about 75°C.

36. The method of any one of claims 25 to 29, wherein the ratio of the solvent to crude water-based yellow peel oil is between about 1:1 and about 5:

1.

37. The method of any one of claims 25 to 29, wherein the crude water-wampee oil has an initial color and the resulting water-wampee oil composition has a final color, wherein the final color of the water-wampee oil composition is lighter than the initial color of the crude water-wampee oil, as determined by the Lovibond color-AOCS scale.

38. The method of claim 37, wherein the initial color is red and / or brown, and the final color is yellow or light yellow, as determined by the Lovibond Color-AOCS scale.

39. The method of any one of claims 25 to 29, wherein the crude water yellow peel oil is water yellow peel oil that has been mechanically separated.

40. The method of any one of claims 25 to 29, wherein the composition has one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof, and wherein the composition is yellow, as determined by the Lovibond color-AOCS scale.

41. The method of any one of claims 25 to 29, wherein the water citronella oil composition comprises less than or equal to about 200 ppm of combined water citronella triterpenoid and water citronella seed extract, as determined by HPLC-DAD analysis of an acetone extract obtained from the water citronella oil composition; the composition has a neutral flavor and is pale yellow, as determined by the Lovibond color-AOCS scale.

42. A water-yellow peel oil composition, which is manufactured according to the method of any one of claims 25 to 41.

43. Use of a water-based yellow skin oil composition as claimed in any one of claims 1 to 24 and 42, for use as salad oil, frying oil, stir-frying oil, vinaigrette, condiment, salad dressing, fat in imitation meat products, beverages, or in blends with margarine and other solid fats, or any combination thereof.

44. A food or beverage comprising a water-based wampee oil composition as claimed in any one of claims 1 to 24 and 42.

45. The product of claim 44, wherein the composition is pale yellow, as determined by Lovibond color-AOCS scale; the composition contains less than or equal to about 200 ppm of combined aquacin and aquacin seed extract, as determined by HPLC-DAD analysis of an acetone extract obtained from the aquacin oil composition, and the composition has a neutral flavor.

46. ​​The product of claim 44, wherein the water flavour oil composition is yellow, as determined by the Lovibond color-AOCS scale; the composition contains less than or equal to about 150 ppm water flavour epidermine and less than or equal to about 150 ppm water flavour seed extract, as determined by HPLC-DAD analysis of the acetone extract obtained from the water flavour oil composition; and the composition has one or more sensory properties selected from the group consisting of: nutty, creamy, grassy, ​​silky, and sweet, and any combination thereof.

47. The product of any one of claims 44 to 46, wherein the product is a salad oil, frying oil, frying oil, vinaigrette, condiment, salad dressing, fat of imitation meat, beverage or blended margarine and other solid fats.

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