Beef sausages with less sodium chloride were formulated by replacing sodium chloride with potassium-based salts and honey. This reduced harmful cholesterol byproducts and sodium without changing taste or quality. Healthier sausages can now be enjoyed without sacrificing flavor.

A model system was investigated, and fat crystal agglomerates were effectively separated from oil using a lab-scale decanter centrifuge. High hydrostatic pressure on the bowl wall results in a compacted cake. Low cake axial transport velocity allows sufficient time for the olein to be removed from the cake pores. These two phenomena, particularly when combined, result in high cake dryness, leading to a high separation efficiency of the process.

High PUFA content in iron walnut oil leads to oxidative instability during storage/processing. Interactions of γ-tocopherol, ellagic acid, and β-sitosterol under thermal oxidation were investigated, and synergy between γ-tocopherol and ellagic acid (↑ antioxidant activity, ↓ peroxide formation) was shown, whereas β-sitosterol showed antagonistic effects (limited protective role). Natural antioxidant blends extend shelf life and enhance food industry applications.

Phospholipid complexes of phenolic esters exhibit a good dual-release effect on polyphenols.