27results about "Fatty acid oxidation" patented technology

The present invention relates to light-colored corn wax oxides, to a process for their preparation, and to their use for agricultural or forestry purposes, as additives in plastic processing, in care products, in printing inks and / or in paints, and to saponified or esterified corn wax oxides prepared by saponification or esterification of the said corn wax oxides.

A method can include receiving an oxygenate sample, fractioning the oxygenate sample into one or more fractions, and separating the fractions (e.g. using FAME fractionation, FAEE fractionation, crystallization, solvent extraction, or other similar methods). The fractions can optionally be separated independently. The method can optionally include esterifying carboxylic acids separated from the fractions with glycerol and deodorizing the glycerides.

The present invention relates to the use of a specific type of calcium catalyst (C) for the preparation of alkoxylated glycerides, the alkoxylated glycerides prepared in the presence of said catalyst, and a process for the preparation of alkoxylated glycerides. It has been found that in the presence of the above-mentioned calcium catalyst (C), the alkoxylation reaction requires significantly less time. In addition, it has been found that ethoxylated glycerides prepared in the presence of calcium catalyst (C) result in a more homogeneous product with significantly lower hydroxyl values, less decomposition, and improved processability.

The invention relates to partially saponified rice bran wax oxidates, to a process for the production of these products and to their use for agricultural or forestry purposes, as an additive in plastics processing, in care products, in printing inks and / or in paints.

The purpose of the present invention is to provide a flavor imparting agent which increases the amount of lactone produced by oxidation and exhibits a sweet aroma and / or a frankincense. Specifically, provided is a method for producing a flavor-imparting agent containing 5 ppm by mass or more of a lactone having 6-14 carbon atoms, the method comprising: an oxidation heating step in which an oil or fat is subjected to an oxidation heating treatment at 140 DEG C or higher to produce a lactone having 6-14 carbon atoms; a heating step in which the oil or fat after the oxidation heating step is subjected to a heat treatment at 140 DEG C; the condition in the heating step is such that the oxygen supply amount is less than the oxygen supply amount in the oxidation heating step, 4-100% by mass of the fatty acid constituting the fat or oil is a C6-14 straight-chain saturated fatty acid, and the lactone is gamma-lactone and / or delta-lactone.

In an embodiment to the present invention an aeration assembly (100) is disclosed. The aeration assembly (100) includes an aeration tank (102) with a closed top (110) and a curved base (112) to house a lipid to be aerated. The aeration tank (102) includes an inlet conduit (302) to allow passage of air for aeration of the lipid, a ring conduit (304) arranged along inner circumference of bottom of the aeration tank (102), a micronization assembly (306) having spargers (310) to receive air from the ring conduit (304) for micronization. Further, a propeller type impeller (308) arranged agitates the lipid in the aeration tank (102) to facilitate contact between the micronized air and the lipid for aeration of the lipid to obtain aerated lipid and by-products of aeration.

The present invention relates to a method for modifying the odor profile of an essential oil or an extract thereof, to an essential oil or extract obtained or obtainable by such a method, to an aroma composition comprising such an essential oil and / or extract, to a perfumed product, preferably pharmaceutical preparation, cosmetic preparation or preparation serving for nutrition or pleasure, comprising such an essential oil and / or extract and to the use of a mixture of acetic acid and nitric acid for modifying the odor profile of an essential oil and / or extract thereof.

A method can include oxidizing hydrocarbons (and optionally oxygenates with oxygenation states less than carboxylic acids such as alcohols, aldehydes, etc.), separating the oxygenated hydrocarbons into saponifiable species and nonsaponifiable species, and treating the saponifiable species (e.g., heat treating, hydrogenation, etc. such as to reduce unsaturated bonds to saturated bonds, to convert oxygenates with greater degrees of oxygenation than monocarboxylic acids into monocarboxylic acids, etc.).

A method for dedusting a fibrous insulation product using a fatty acid ring-opened and fatty acid esterified epoxidized vegetable oil, having an iodine value less than 50 cg I2 per gram and an oxidation exotherm by pressure differential scanning calorimeter of less than 1000 joules / gram at an oven temperature of 130ºC and an oxygen inlet pressure of 500 PSIG. The fibrous insulation product typically is made with a binder composition that is applied to mineral fibers in addition to the fatty acid ring-opened and fatty acid esterified epoxidized vegetable oil prior to the binder composition being cured. The starting epoxidized vegetable oils comprise epoxidized soybean oil and epoxidized corn oil.

The invention provides a photoinitiator which is prepared by ring-opening reaction of epoxidized vegetable oil with one or more Norrish II photoinitiators having a carboxylic acid group, hydroxyl group, mercaptan group and / or amine group, and one or more acrylic compounds. The invention also provides a photocurable composition comprising the photoinitiator. The photoinitiator of the present invention has the advantages of low migration, non-toxicity, low volatility, thermal stability and easy dissolution in organic solvents.

The purpose of the present invention is to provide an oil / fat composition in which oxidative rancidity is suppressed and which exhibits a sweet aroma and / or milky aroma. Specifically, provided is an oil / fat composition containing: 5 mass ppm or more of lactone having 6-14 carbons; and an oil / fat. The oil / fat has, in the constituent fatty acids thereof, linear saturated fatty acids having 6-14 carbons at 4-100% by mass. The lactone having 6-14 carbons is γ-lactone and / or δ-lactone. The content of linear alkanes having 9 carbons in the oil / fat composition is 130 mass ppm or less.

Fatty acid based surfactants and methods for producing fatty acid based surfactants are described. The method includes reacting a fatty acid ester epoxide with a hydroxy acid, a hydroxy ester, a polyoxyalkyl diol, or a polyamine. Any remaining esters from the original fatty acid ester epoxide or hydroxy ester can optionally be hydrolyzed. Methods for making citric acid derived surfactants are also described.

The present invention addresses the problem of providing a flavor-imparting agent which increases the amount of lactones produced by oxidation and provides a sweet aroma and / or a milky aroma. Specifically, the present invention provides a method for manufacturing a flavor-imparting agent comprising 5 mass ppm or more of lactones with a carbon number of 6-14, the method comprising: an oxidation / heating step in which an oil / fat is subjected to an oxidation and heating at 140°C or more to produce lactones with a carbon number of 6-14; and, following the aforementioned step, a heating step in which the oil / fat that underwent the oxidation and heating step is heat processed at 140°C. With respect to the conditions of the heating step, the amount of oxygen supplied is less than the amount of oxygen supplied in the oxidation / heating step. 4-100 mass% of the constituent fatty acids of the oil / fat is straight-chain saturated fatty acids with a carbon number of 6-14. The lactones are γ-lactones and / or δ-lactones.

Various aspects provide a method for making a polymerized vegetable oil. The method includes a) passing air through a heated starting vegetable oil. The starting vegetable oil is heated to a temperature in a range of from 100 °C to 200 °C to form a blown polymerized vegetable oil having a viscosity higher than a viscosity of the starting vegetable oil. The method further includes b) stripping the blown polymerized vegetable oil of a) with steam or a mixture comprising nitrogen (N2) and steam, the steam or mixture of steam and nitrogen, the blown polymerized vegetable oil being at a temperature in a range of from 220 °C to 260 °C to form a stripped polymerized vegetable oil having a flash point, fire point, or both that are each higher than a flash point, fire point, or both of the blown polymerized vegetable oil at a).

To provide a flavor-imparting agent which is based on oils and fats and has an improved flavor, particularly a sweet flavor and / or a milky flavor of a lactone having 6 to 14 carbon atoms.SOLUTION: A flavor-imparting agent having a sweet flavor and / or a milky flavor can be produced by subjecting a glyceride having a specific constituent fatty acid to oxidization by heating at 140°C or higher to produce a specific amount of a lactone having 6 to 14 carbon atoms.SELECTED DRAWING: Figure 1

This invention relates to a method for improving the oxidative stability of edible vegetable oils in application scenarios, specifically in the field of oil antioxidant technology. The method involves determining the types and contents of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils, calculating the oxidation rate constants of different types of unsaturated fatty acids at different spatial positions in application scenarios, calculating the inhibition value of the oxidation rate constants of unsaturated fatty acids at corresponding positions of rosemary extract, calculating the total amount of rosemary extract to be added, and adding the obtained total amount of rosemary extract to the edible vegetable oil. This invention addresses the practical application scenarios of edible vegetable oils after opening. Based on the types and quantities of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils, it precisely adds the natural, heat-resistant antioxidant rosemary extract through calculation, achieving high-quality preservation of edible vegetable oils in practical application scenarios.

The invention discloses biomass lubricating grease and a preparation method thereof, and belongs to the technical field of lubricating materials, the biomass lubricating grease comprises the following components: base oil, a thickening agent, modified lignin and an additive; the base oil is prepared from kitchen waste separated refined oil and modified vegetable oil; the modified vegetable oil is prepared from natural vegetable oil through transesterification, epoxidation and etherification in sequence; the thickening agent comprises a metallic soap base and modified lignin; the modified lignin is silane coupling agent modified lignin. Compared with the traditional chain lubricating grease, the biomass lubricating grease provided by the invention is more energy-saving and environment-friendly, and is beneficial to waste utilization; the metal soap base and the modified lignin which are high in biodegradability are adopted in the thickening agent, so that the thickening agent is easy to biodegrade and cannot cause long-term influence on the environment. In addition, the adopted base oil is good in low-temperature performance, and the metal soap base and the modified lignin are matched, so that normal operation of the chain in high and low temperature environments can be met.

This invention relates to a method for producing highly ozonated fatty acids by subjecting extra virgin sunflower oil containing a high concentration of polyunsaturated fatty acids to high ozonolysis. Similarly, this invention relates to the highly ozonated fatty acids produced by said method and their cosmetic and medical uses, particularly due to their repairing effects on skin damage.

The invention provides a photoinitiator which is prepared by ring-opening reaction of epoxidized vegetable oil with one or more Norrish II photoinitiators having a carboxylic acid group, hydroxyl group, mercaptan group and / or amine group, and one or more acrylic compounds. The invention also provides a photocurable composition comprising the photoinitiator. The photoinitiator of the present invention has the advantages of low migration, non-toxicity, low volatility, thermal stability and easy dissolution in organic solvents.

The invention relates to partially saponified rice bran wax oxidates, to a process for the production of these products and to their use for agriculture or forestry purposes, as an additive in plastics processing, in care products, in printing inks and / or in paints.

A method for producing a fatty acid can include: receiving a hydrocarbon sample derived from at least one of carbon dioxide, methane, coal, biomass, or other suitable carbon feedstock, oxidizing the hydrocarbon sample to form oxygenated hydrocarbons, optionally separating different oxygenated species from the oxygenated hydrocarbons, optionally fractioning the oxygenated hydrocarbons, and optionally esterifying the oxygenated hydrocarbons such as to form triglycerides.

Disclosed herein is a method for preparing ethoxylated glycerol esters (formula (I)) by reacting ethylene oxide with triglycerides (formula (II)) using a calcium catalyst. The catalyst is formed from calcium hydroxide (A), a C3-C40 carboxylic acid (B) (formula (III)), and a strong acid (AC) (pKa≤3) derived from sulfur or phosphorus oxides. In formulae (I) and (II), R1-R3 are C7-C24 alkyl chains, with ethoxylation units (m+n+o) averaging>5. In formula (III), R4 is selected from saturated or unsaturated, linear or branched C1-C30 alkyl chains, and R5, R6, R7, and R8 are hydrogen. The calcium hydroxide: carboxylic acid ratio (A):(B) is 1:1-1:5, while calcium hydroxide: strong acid ratio (A):(AC) is 5:1-1:1.

A method can include oxidizing hydrocarbons (and optionally oxygenates with oxygenation states less than carboxylic acids such as alcohols, aldehydes, etc.), separating the oxygenated hydrocarbons into saponifiable species and nonsaponifiable species, and treating the saponifiable species (e.g., heat treating, hydrogenation, etc. such as to reduce unsaturated bonds to saturated bonds, to convert oxygenates with greater degrees of oxygenation than monocarboxylic acids into monocarboxylic acids, etc.).

The present invention relates to a method for producing hyperozonized fatty acids from the high-grade ozonization of extra virgin oil comprising a high concentration of polyunsaturated fatty acids. Likewise, the present invention relates to the hyperozonized fatty acids produced by means of said method and to the cosmetic and medical use thereof, particularly due to their restorative effect on skin damage.

A method can include receiving an oxygenate sample, fractioning the oxygenate sample into one or more fractions, and separating the fractions (e.g. using FAME fractionation, FAEE fractionation, crystallization, solvent extraction, or other similar methods). The fractions can optionally be separated independently. The method can optionally include esterifying carboxylic acids separated from the fractions with glycerol and deodorizing the glycerides.

The purpose of the present invention is to provide a fat and oil composition which exhibits a sweet and / or milky flavor and in which a rancidity odor is suppressed. Specifically, provided is an oil / fat composition which contains an oil / fat and 5 mass ppm or more of a lactone having 6-14 carbon atoms, the content of a linear saturated fatty acid having 6-14 carbon atoms in the fatty acids constituting the oil / fat being 4-100 mass%, the lactone having 6-14 carbon atoms being a gamma-lactone and / or a delta-lactone, and the content of a linear saturated fatty acid having 6-14 carbon atoms being 5 mass ppm or more. The amount of a C9 straight-chain alkane in the oil and fat composition is 130 ppm by mass or less.

The present invention relates to a process for the production of an instant non-fried noodle. In particular the invention relates to a process for the production of an instant non-friednoodle comprising a) a lipid activation, wherein the lipid is activated by heating the lipid to a temperature between 100 to 180°C and applying an aeration into the lipid having an air flow rate between 0.5 to 8 L / h / g for 2 to 10h; b) mixing the activated lipid with flour and other dry ingredients with Kansui salts to form an uniform dough; c) sheeting and slitting the dough to obtain noodle strands; d) steaming the noodle strands; e) optionally seasoning; f) cutting and folding the noodle strands; g) drying and cooling,