Hermetia illucens (black soldier fly) larvae are dried and mechanically treated by an oil seed screw press to extract the fat. This leads to an accumulation of the protein in the press cake with a protein content of 42% dry base. The amino acid composition fulfills the scoring patterns of FAO/WHO for adults. The extracted fat fraction has an interesting fatty acid composition with lauric acid (48%), myristic acid (11%), and palmitic acid (16%) as predominant representatives, very similar to palm kernel fat and coconut fat. The content of tocopherols and tocotrienols is low (64.7 mg kg−1) while the total amount of sterols (3557 mg kg−1) is comparable or higher to commonly used vegetable fats and oils. The sterol composition is dominated by campesterol (889.7 mg kg−1) and ß‐sitosterol (1866 mg kg−1). The high content of Δ5‐avenasterol may result in a higher thermal stability during food processing. The triacylglycerol composition of the fat is determined by LaLaLa (27.6%), LaLaM (16.0%), and LaMM (15.1%) resulting in DSC thermograms very similar to palm kernel and coconut fat with comparable exothermic (8.98 and 3.57 °C) and endothermic (27.23 °C) peaks. This gives the oil a melting and crystallization behavior comparable to that of palm kernel fat and could therefore be used in similar food applications. Since insect fat is only consumable after refining, the current work also investigates the effect of refining on some physical and chemical parameters. After refining the quality of the fat is within the limits defined by the Codex Alimentarius for Named Vegetable Oils and Fats. Practical Application: An increasing demand for fat makes the search for alternative sources a real challenge. Therefore, insects like Hermetia illucens come more and more into the focus of interest. A high fat content of the dried larvae allows the production of a valuable fat, when the protein is enriched by pressing the dried larvae with a screw press. For the first time, it is shown that the fat could be a useful alternative for other commonly used fats with specific technological properties such as palm kernel and coconut fat that are in discussion due to environmental reasons. Especially, the melting and crystallization behavior of H. illucens larvae fat seems to allow a replacement of traditional fats. For hygiene reasons, to improve the sensory quality and to remove allergen protein residues from the oil a refining process of the resulting insect fat is required. A refining process results in a product that corresponds with the standard of edible fats and oils. In the present work, only the chemical quality parameters of the insect fat are investigated. Questions regarding hygiene status, allergenic potential, and sensory quality are still open. In the present study, the protein and fat obtained from larvae of H. illucens after enrichment of the protein content by pressing the dried larvae with a screw press is characterized regarding amino acid composition and the composition of fatty acids, tocopherols, sterols, and triacylglycer...

Canolol (2,, which is formed by thermally initiated CO 2 splitting off from sinapic acid, possesses a high antioxidant potential. Furthermore different positive physiological properties are described. Due to rapeseed's high content of phenolic acids, particularly sinapic acid, it is obvious to produce canolol as by-product of rapeseed processing. Roasting of rapeseed meal or cake in a fluidized bed followed by extraction with supercritical carbon dioxide of the formed canolol represents a production procedure which not impairs the commercial oil mill process. This article summarizes results from the roasting process with rapeseed meal and cake in fluidized bed equipments of different design and size showing that it is a suitable technique to transform sinapic acid into canolol. The achieved canolol contents are at 500 mg/kg in minimum, if the material is rapidly cooled-down after reaching the optimal temperature of 165 • C. Further roasting leads to a fast reduction of the canolol content. In addition it could be observed, that the sinapic acid content is not decreasing in the same amount as the canolol content increases. Sinapic acid seems to be "reproduced" during roasting. The reaction mechanisms of the described phenomena are not known. Keywords:Rapeseed / canolol / fludized bed / roasting / antioxidant Résumé -Chauffage des tourteaux ou farines de graines sur un lit fluidisé : une possibilité de production de Canolol. Le canolol (2,6-dimethoxy-4-vinylphenol, 4-vinylsyringol), qui se forme, sous l'effet de la chaleur, par détachement d'une molécule de CO 2 de l'acide sinapique, possède un haut pouvoir antioxydant. De plus, des propriétés physiologiques bénéfiques ont été décrites. En raison du haut contenu de la graine de colza en acides phénoliques, et particulièrement en acide sinapique, il semble relativement évident de chercher à produire du canolol en tant que sousproduit du traitement de graine de colza. Le chauffage des tourteaux ou farines de graines de colza sur un lit fluidisé suivi par l'extraction, avec du dioxyde de carbone supercritique, du canolol formé représente une procédure de production qui ne détériore pas le processus des triturateurs d'huile. Cet article récapitule les résultats du processus de chauffage des tourteaux et farines de graines de colza dans des lits fluidisés de conception et de taille différentes, démontrant que c'est une technique appropriée pour transformer l'acide sinapique en canolol. Le contenu en canolol produit est au minimum de 500 mg/kg, si la matière est rapidement refroidie après avoir atteint la température optimale de 165 • C. Des chauffages supplémentaires conduisent à une réduction rapide du contenu en canolol. De plus il pourrait être observé que le contenu en acide sinapique ne décroit pas dans la même proportion que les augmentations de contenus de canolol. L'acide semble être « reproduit » pendant le chauffage. On ne connaît pas les mécanismes des réactions en jeu dans les phénomènes décrits.