879results about "Edible oils/fats production/working-up" patented technology

A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w / w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protein and soy protein. The viscoelastic fluid may be used as a spread. It may also be used for the preparation of a plurality of different ultimate products formed from the original gel.

A new method for krill meal production has been developed using a two step cooking process. In the first step the proteins and phospholipids are removed from the krill and precipitated as a coagulum. In the second stage the krill without phospholipids are cooked. Following this, residual fat and astaxanthin are removed from the krill using mechanical separation methods. A novel krill meal product with superior nutritional and technical properties is prepared.

The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and / or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

The invention discloses calcium supplement health-care tea oil, relating to the field of biomedical technology. The calcium supplement health-care tea oil is prepared from tea oil, dried small shrimp and calcium carbonate. Specially, the preparation method comprises the steps of: auxiliary material pretreatment, auxiliary material retreatment, auxiliary material mixing, mixed auxiliary material treatment, extraction, purification and filtering. The calcium supplement health-care tea oil has the characteristics of complete nutrition, capability of supplementing calcium, and the like, not only can be suitable for the calcium-deficient crowds to eat, but also can be suitable for children and the old to eat.

The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and / or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and / or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

The invention belongs to the food processing field, and particularly relates to a microwave treatment method before oil crop seeds are cold-pressed to produce oil. A method for pre-treating oil crop seeds by using microwave is characterized by comprising the following steps of: (1) adjusting the mass water content of the oil crop seeds to between 7 and 30 percent, and stirring the oil crop seeds uniformly; (2) uniformly spreading the oil crop seeds after the water content adjustment in a container, adjusting microwave power and microwave time, and performing microwave treatment on the oil crop seeds to obtain a final temperature of between 80 and 150 DEG C; and (3) spreading and cooling the oil crop seeds after the microwave treatment, and then performing cold pressing or peeling and cold pressing to produce oil. The method for treating the oil crop seeds is favorable for increasing the yield of cold-pressed oil and improving the quality of the cold-pressed oil.

The invention relates generally to chemical reactions and processes, and in particular to a method for enhancing the rate of a chemical reaction and to apparatus for carrying out the method. The invention more particularly relates to methods and apparatus which utilize microwave and ultrasonic energy to enhance chemical reaction rates; and in specific instances, the invention relates to methods, processes and apparatus for the synthesis of biodiesel fuels. The methods, processes and apparatus of the invention are useful for the synthesis of biodiesel fuels; and also useful for production of reaction products of esterification and / or transesterification reactions including fatty acid alkyl esters.

The invention relates to the filed of microalgae utilization engineering, in particular to a production method for fully utilizing oleaginous microalgae. The method is characterized in that the wall of the microalgae is broken by a high-pressure homogenization method, and the solid phase and liquid phase are separated out by an extraction kettle and a horizontal spiral centrifuge, and microalgae powder is made from the solid phase by a spray dryer. An oil phase and a water phase are separated from the liquid phase by an oil-water separator, and the oil phase is microalgae oil. A solid phase and a liquid phase are separated from the water phase by a vacuum concentration kettle, a salting-out kettle and a high-speed centrifugal filter, and microalgae protein is made from the solid phase by a freeze dryer or a spray dryer. A solid phase and a liquid phase are separated from the liquid phase by an alcohol precipitation kettle and the high-speed centrifugal filter, and microalgae polysaccharide is made from the solid phase by the freeze dryer or the spray dryer, and ethanol and microalgae liquid fertilizer are made from the liquid phase by an ethanol recovery tower. The invention is a good production method which requires low investment, has simple operation and can comprehensively use microalgae on a large scale, and can produce semi-finished products with high added value, such as the microalgae oil, the microalgae powder, the microalgae protein, microalgae polysaccharide, the microalgae liquid fertilizer, etc.

A process for the fractionation of oilseed cakes and meals (e.g. rapeseed cake, soybean meal, and cottonseed cake) is disclosed. This invention describes a fractionation process, in which the said cake or meal is subjected to enzymatic treatment with polysaccharidases with intermittent wet milling, followed by heat treatment to facilitate separation of insoluble from soluble phase by centrifugal forces. Sequential centrifugation and ultrafiltration steps are carried out in order to yield a fibre-rich fraction, at least three protein-rich fractions, in the case of oilseed cakes at leas one emulsified oil fraction, a sugar-rich fraction, and a phytate-rich fraction. This invention also describes the use of the above-mentioned fractions in food, feed, nutraceutical and pharmaceutical applications.

In alternative embodiments, the invention provides phosphatidylinositol-specific phospholipase C (PI-PLC) enzymes, nucleic acids encoding them, antibodies that bind specifically to them, and methods for making and using them. Industrial methods and products comprising use of these phospholipases are also provided. In certain embodiments, provided herein are methods for hydration of non hydratable phospholipids (NHPs) within a lipid matrix. The methods enable migration of NHPs to an oil-water interface thereby allowing the NHPs to be reacted and / or removed from the lipids. In certain embodiments, provided is a method for removing NHPs, hydratable phospholipids, and lecithins from vegetable oils to produce a degummed oil or fat product that can be used for food production and / or non-food applications. In certain embodiments, provided herein are methods for hydration of NHPs followed by enzymatic treatment and removal of various phospholipids and lecithins. The methods provided herein can be practiced on either crude or water-degummed oils.

The invention provides an infant milk powder with adjusted structure of aliphatic acid, which comprises the following raw materials (by weight portion in tons): dry matter of fresh milk 276, desalinized whey powder 450, structured fatty oil 105, lactose 50, fructooligosaccharide 20, alpha-lactalbumin 10, docosahexaenoic acid 5, arachidonic acid 6, nucleic acid 0. 42, taurine 0. 45, choline 0. 42, L-carnitine 0. 06, beta-carotene 0. 012, composite vitamin 2. 5, composite microelement 3. 5 and balancing refined vegetable oil.

The invention is directed to a food composition in an aqueous or instant powder form that contains at least one food ingredient, a monoglyceride enriched with unsaturated compounds, and water. The monoglyceride is preferably a monoglycerol monoester that has up to about 90% of C18 monoolein with one unsaturation, with the remainder being a C18 monolinolein with two unsaturations and / or a saturated monoglycerol monoester; a monoglycerol monoester that has up to about 90% of monolinolein C18 with two unsaturations, with the remainder being a monoolein C18 with one unsaturation and / or a saturated monoglycerol monoester; or a mixture of a saturated or unsaturated di- or polyglycerol monoester and a di- or polyglycerol di ester or polyester or another food emulsifier. The composition exhibits in an aqueous phase a mesomorphic structure such as a cubic, lamellar, or hexagonal structure substantially encapsulating or combining the food ingredient.

The invention relates to a preparation method of whipped cream powder. The method comprises the following steps that (1) vegetable fat and an emulsifying agent are mixed uniformly to form mixed liquid 5; white granulated sugar, sodium caseinate, whey protein and milk powder are mixed with water to form mixed liquid 1; the mixed liquid 1 is mixed with glucose syrup to form mixed liquid 3; a water retention stabilizer and a thickener are mixed with the water to form mixed liquid 2; the mixed liquid 2 is mixed with the mixed liquid 3 to form mixed liquid 4; the mixed liquid 5 is mixed with the mixed liquid 4 to form oil-water mixed pulp; the oil-water mixed pulp is stirred, sheared and emulsified to form uniform light-milk yellow pulp; (2) the pulps obtained in Step (1) are homogenized to form homogenized pulp; and (3) the homogenized pulp is pasteurized and subjected to spray drying; an anticaking agent is added to powder obtained through the spray drying, and mixed uniformly to form the whipped cream powder. The whipped cream powder can serve as a principal raw material of preparation of decorative cakes, mousse cakes and puffs.

The invention discloses a method for preparing edible safflower tea oil, comprising the following steps: taking safflower tea seeds as raw materials; conducting stackretting, removal of the oil tea fruit shells, and taking-off of the tea seeds for low-temperature drying below safe moisture content on the harvested mature safflower oil tea fruits, and then cleaning stone, removing shells, separating kernels and shells, and crushing till the particle size is 20 to 60 meshes and adding water for tempering; adopting a cold pressing method for extracting the tea oil; and finally conducting simple refining processes such as filtration, wintering and the like so that the quality index can achieve national first-class edible tea oil standards. The method for preparing edible safflower tea oil hassimple and feasible process, easily-controlled production conditions, less refining processes, low refining loss rate, can keep various nutritional components in the safflower tea seeds from being destroyed, leads the finished tea oil to have light, clear and transparent color, aromatic natural flavor of the tea seeds, and is a nutritional and healthy tea oil.

The invention discloses a plant lipid cream and production method thereof. The plant lipid cream is prepared by the steps that proteolytic enzyme is utilized to restrict hydrolyzed soy separation, soas to obtain soy proteolysis solution; the soy proteolysis solution is mixed with partially hydrogenated plant oil, sucrose, starch syrup, sodium alginate tech grade, carrageenan, microcrystalline cellulose, phosphate, edible emulsifier; and then filtering, aqueous phase material preparation, oil phase material preparation, mixing, blending, secondary homogeneity, aging, filling and packing are carried out sequentially. The invention modifies enzymolysis of isolated soy protein, dissolubility, dispersity and emulsibility are obviously improved, and the functional characteristic is close to casein, thus substituting application of nutrose in plant lipid cream; plant raw materials are adopted, raw material cost is reduced, thus having positive significance on nutrition and health care function; the product has favourable mouthfeel and flavour; and the production method of the invention is based on plant lipid cream similarity processing technology, utilizes biological enzyme technology and has wide applicability.

Glyceride fat which comprises a mixture of glycerides originating from seed oilswhich have not substantially been subjected to chemical modification,which glycerides are derived from fatty acids which comprise(a) at least 10 wt. % of C18-C24 saturated fatty acids(b) which comprise stearic and / or arachidic and / or behenic acid and / or lignoceric acid(c) oleic and / or linoleic acid, while(d) the ratio of saturated C18-acid / saturated (C20+C22+C24)-acids >=1, preferably >=5, more preferably >=10,which glycerides contain calculated on total fatty acid weight(e) <=5 wt. % of linolenic acid(f) <=5 wt. % of trans fatty acids(g) <=75 wt. %, preferably <=60 wt. % of oleic acid on total fatty acids on position 2 of the glyceride moleculewhich glycerides contain calculated on total glycerides weight(h) >=8 wt. % HOH+HHO triglycerides(i) <=5 wt. % of trisaturated triglycerides(j) which glycerides have a solids content comprising N10>10 and N35<=15and which is characterised in that the ratio of (HOH+HHO) and (HLH+HHL) triglycerides >1, where H is a saturated C18-C24 fatty acid residue, O is an oleic acid residue and L is a linoleic acid residue.

A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.

The invention relates to an oil production process of tea seed oil, and particularly discloses a process for cold pressing tea seeds to produce oil, which comprises the steps such as clearing, low-temperature drying, grading, husking, separating nut and husk, smashing, refining with water, pressing and fine filtering. The steaming embryo procedure in the present cold pressing process is abandoned in the process, steaming and stir-frying in hot pressing process are also avoided, and no high temperature is produced during the entire processing procedure, so no phenomenon that grease is oxidized, polymerized and decomposed to produce peroxide and harmful substances occurs. At the same time, the present refining procedure is also abandoned by the process, so the intervention of chemical substances can be avoided, and nutrient contents and natural flavor of the grease can be effectively maintained. The measures such as grading and refining with water procedures are added in the process, so the oil yield is higher.

The invention discloses a production method of grape seed oil, which belongs to the technical field of the food processing. Grape seeds are cleaned and broken, the moisture content of the grape seeds is adjusted, and the refined grape seed oil is produced through the procedures such as pre-heat treatment, enzymolysis, microwave treatment, post heat treatment, drying, squeezing, alkali refining, hydration, heat-cold treatment, decoloration and filtering. With the production method, the oil yield reaches 95 percent or more, procyanidin extraction rate can reach 60 percent or more, the destroy degree of other ingredients such as oilmeal protein after the oil pressing is small, the quality of the produced grape seed oil is good, and the nutrient components of the grape seed oil is maximally reserved; and particularly, the refining processes such as alkali refining, hydration, heat-cold treatment, decoloration and the like effectively removes different water-solubility and fat-soluble harmful foreign matters in the crude oil, so the quality of the grape seed oil is improved, and the quality guarantee period is prolonged.

Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.

The invention relates to a production method of garlic oil and comprehensive utilization of garlic, belonging to finely processing and comprehensive utilization of garlic. Extraction of garlic is closely related with pretreatment of raw material, extraction method and impurity removing. The invention is characterized in that: mechanical disruption or combination of mechanical disruption and ultrasonic micro grinding is made upon garlic for squeezing and extracting juice; solvent extraction, film treatment for impurity removing and concentration produce garlic essential oil; food grade garlic powder can be prepared from squeezed garlic residue through directly freezing and drying or through enzymatic conversion and freezing and drying, thereby realizing finely processing and comprehensive utilization of garlic with high added value.

The invention relates to soybean oil powder grease and a preparation method thereof. Concretely, soybean first-grade oil is used as a raw material to be used as core materials, a microencapsulation embedding technology is adopted, and a novel series soybean oil powder grease product with excellent processing characteristics and rich and mass nutrients is developed through the selection of an embedding agent, a filling agent and an emulsifying agent and the optimization of process conditions. The improvement is carried out on the trial test study, an industrialized production and test recipe is obtained. During the proportioning, the soybean oil powder grease comprises the following ingredients in percentage by weight: 9.25 percent to 27.25 percent of core material, 1.35 percent to 2.7 percent of embedding agent, 13.925 percent to 33.8375 percent of filling agent, 0.5625 percent to 1.125 percent of emulsifying agent and 55 percent of water. Compared with ordinary liquid-stage grease products, the product has various advantages that the quality guarantee period of the product is prolonged, the product functionality is improved, the product water solubility is improved, and the product application range is enlarged.

The invention discloses a high acid-value grease depickling novel technology. The technology of the invention applies advanced molecular distillation technique to high acid-value grease depickling and can separate the grease from the fatty acid better on the basis of not damaging the original compositions of the raw material so as to reduce the oil acid-value; furthermore, the depickling effect can be improved by multi-stage serial connection and the continuous operation can be carried out. The acidified oil is dehydrated by fine filtration, saturated NaCl water washing and film braising and is pumped into a first-stage molecular distiller by a first-stage delivery pump so as to distil part of fatty acid; the distilled residue in the first-stage is taken as the raw material of the second-stage molecular distiller and pumped into the second-stage molecular distiller by a second-stage delivery pump so as to distil the residual fatty acid; the distilled residue is taken as the raw material of the third-stage; the circulation is repeatedly to the required N-stage; wherein, N is more than or equal to 2 and less than or equal to 5; the best stage number is 3 or 2. The technology of the invention has the advantages that the fatty acid is separated; meanwhile, the raw material composition of the grease is not damaged; the distilled high-quality fatty acid has extremely high application value by the further disposal; furthermore, multi-stage molecular distilling is beneficial to the continuous operation so as to complement the shortages of single-stage separation capability, thus providing beneficial conditions for the industrialization in large scale.

The invention relates to a method for preparing perilla herb oil powder, which comprises the following steps: one part of wall-material aqueous solution combined by protein and amylose is added into the perilla herb oil to form W / O type emulsion which is phase converted into O / W type emulsion; the O / W type emulsion and the remaining two parts of the wall-material aqueous solution form an emulsion, the pH value of which is adjusted to lead the protein in the wall materials after being condensed to be treated with spay drying so as to prepare the perilla herb oil powder. The perilla herb oil powder obtained by the method has low surface oil rate and high encapsulation efficiency. The product is mainly used in infant formula milk power, middle and old-aged people formula milk powder, formula food, pregnant women foods and other functional foods.

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.