Hans-Juergen Wille

Process for the continuous fractionation of a mixture of fatty acids.

Isolation of stearidonic acid from fatty acid mixtures

Treatment of chocolate so that the chocolate treated contains added water

Process for manufacturing aerated frozen confections

Preparation of spice extract antioxidant in oil

Concentration of antioxidants in fats

Fatty acid fractionation for polyunsaturated fatty acid fraction enrichment

Process for protecting a fat against oxidation

Process for extracting antioxydants of vegetable origin as liquids

High pressure freezing of frozen desserts