181results about "Fatty substance preservation using additives" patented technology

The invention provides linseed oil rich in vitamin E and capable of enhancing linolenic acid activity and a preparation method of the linseed oil, and belongs to the technical field of edible oil processing. The preparation method of the flaxseed oil comprises the following steps: mechanically polishing and degumming flaxseeds, and then carrying out microwave thermal refining and low-temperature squeezing to obtain virgin flaxseed oil and a squeezed cake; adsorbing and deacidifying the primary oil through modified diatomite to obtain refined oil; carrying out ethanol solution ultrasonic extraction and supercritical CO2 extraction on the pressed cake to obtain a high-purity vitamin E extract; and finally, mixing the extract with the refined linseed oil to obtain the linseed oil. Through the whole-process low-temperature, physical adsorption and efficient extraction and purification process, the retention rate and enrichment degree of vitamin E are remarkably improved, meanwhile, nutritional ingredients such as alpha-linolenic acid are effectively protected, use of synthetic antioxidants is avoided, and the product has the advantages of being high in oxidation stability, good in safety, excellent in sensory quality and the like and is suitable for industrial production. The edible oil is suitable for being used as a nutritional supplement, edible oil or food additive.

The invention provides a preparation method and application of high alpha-linolenic acid, and relates to the technical field of medicines. Comprising the following steps: selecting purple perilla seeds, cleaning, drying, mechanically grinding in a protective atmosphere, and filtering to obtain purple perilla seed crude oil; carrying out degumming, deacidification, decoloration and dewaxing treatment on the crude perilla seed oil in a protective atmosphere to obtain primarily enriched crude alpha-linolenic acid oil; and respectively carrying out supercritical CO2 extraction, enzymatic molecular distillation and preparative chromatographic separation on the preliminarily enriched perilla seed oil to obtain the high alpha-linolenic acid. According to the method, purple perilla seeds are subjected to multi-stage treatment, extraction and refinement are performed layer by layer through three steps of supercritical CO2 extraction, enzymatic molecular distillation and preparative chromatographic separation, free fatty acid in purple perilla seed crude oil can be effectively removed, and alpha-linolenic acid is enriched to obtain high alpha-linolenic acid with the purity higher than 96%. The method is suitable for mass production in the medicine field.

The invention discloses an emulsion with high tea oil oxidation stability as well as a preparation method and application of the emulsion. The emulsion is prepared by the method comprising the following steps: preparing a konjac glucomannan solution and a tea polyphenol solution; preparation of a konjac glucomannan-tea polyphenol compound; preparing a mixed protein dispersion liquid; and preparing the tea oil emulsion. The invention also discloses application of the emulsion in preparation of water-phase matrix food. Konjac glucomannan and tea polyphenol are prepared into a compound to be applied to the tea oil emulsion, so that the emulsification stability is improved, especially the oxidation stability is improved, and the combination amount of tea polyphenol on konjac glucomannan is increased by adopting a proper acidic condition and a two-step action method of combining normal temperature and low temperature; the tea oil is prepared into an oil-in-water emulsion form with high tea oil oxidation stability, the application field of the tea oil in the food industry is widened, the whey protein and the casein are used for replacing a chemically synthesized emulsifier to prepare the tea oil emulsion, the food safety risk of the chemically synthesized emulsifier is avoided, and the nutritional quality of the tea oil emulsion is improved.

Provided is a member for suppressing deterioration of edible oil, which does not require the use of a special device such as a frying device provided with a circulating filtration mechanism, and thus does not require the replacement of filter paper and filter, and also does not require the collection of solids generated in the edible oil such as oil residues. The edible oil deterioration suppressing member (10) includes: a deterioration suppressing agent (1) including at least one of an oxide and a hydroxide; and a fiber base material for supporting the deterioration inhibitor (1) and used by being immersed in an edible oil.

Provided is an animal fat feeling imparting agent for imparting a fat feeling to an animal. Provided is an animal fat feeling imparting agent produced by a production method comprising: (step 1) a step for preparing macadamia nut oil; (step 2) a step in which the macadamia nut oil prepared in step 1 is subjected to a lipase treatment to obtain a macadamia nut olease-treated product; and (step 3) a step for heating the macadamia nut olease-treated product obtained in step 2 so that the POV does not exceed 1.

The present invention discloses an antioxidant composition for preventing oxidative deterioration of oils The composition includes an inert carrier, a pomegranate peel extract and optionally includes additive / s. The inert carrier is a wax wherein the wax is selected from the group consisting of carnauba wax, paraffin wax and beeswax. The additive is selected from one or more of soy lecithin, rosemary extract and the like. The antioxidant composition is cost effective, easily available, non-hazardous and prevents rancidity of oils. The antioxidant composition is in the form of pellets or granules.

The invention discloses diglyceride composite edible oil assisting in reducing blood sugar and blood fat and a preparation method thereof, and relates to the technical field of functional edible oil. The diglyceride composite edible oil for assisting in reducing blood sugar and blood fat is prepared from the following raw materials in parts by weight: 40 to 60 parts of high-purity diglyceride oil, 2 to 3 parts of modified flaxseed oil micro powder, 2 to 3 parts of modified camellia oleosa seed oil microcapsule powder, 5 to 8 parts of perilla seed oil, 2 to 5 parts of phytosterol ester, 1 to 3 parts of resistant dextrin, 0.1 to 0.5 part of rosemary extract and 0.05 to 0.15 part of potassium citrate. The compound edible oil is scientific in formula, and the high-purity diglyceride oil is used as a core and matched with various functional components such as the modified flaxseed oil micro powder to synergistically play a role in assisting in reducing blood sugar and blood fat. Through an exclusive modification process, gradient high-pressure homogenization and other standardized preparation processes, the stability and dispersion uniformity of the components are improved, the absorption rate of the active components is high, the storage life is long, no artificially synthesized additive is added, the food is safe to eat, and practicability and health are both considered.

An agrochemical oil-based suspension is a product commonly used among liquid agrochemical products, and if a resin-made agrochemical container is employed as a container in which the agrochemical oil-based suspension is to be filled, the container may be deformed or broken during storage or shipping. With focus on use of a specific antioxidant, the present invention provides a method for preventing deformation of a resin-made agrochemical container by preparing a chemically stable agrochemical oil-based suspension having oxidation of an oil component in the suspension suppressed, and filling the suspension in the resin-made agrochemical container.

The present invention provides an antioxidant composition and its application in water-containing baking fats, relating to the technical field of food additives. The antioxidant composition provided by the present invention, by mass parts, comprises 5-30 parts of vitamin E, 5-25 parts of vitamin C, 5-10 parts of citric acid, 1-5 parts of Aronia melanocarpa extract, 1-3 parts of licorice extract, and 0.2-0.4 parts of rosemary extract. The application of the antioxidant composition provided by the present invention in water-containing baking fats comprises the following steps: stirring and dissolving vitamin E in the oil phase to obtain a baking oil phase; stirring and dissolving vitamin C, citric acid, Aronia melanocarpa extract, licorice extract, and rosemary extract in the water phase to obtain a baking water phase; adding the baking water phase to the baking oil phase and stirring to emulsify to obtain water-containing baking fats. The composition provided by the present invention can play a good antioxidant role in water-containing baking fats at a relatively low concentration.

The invention belongs to the technical field of edible oil, and particularly relates to edible oil with a blood fat reducing effect and a preparation method of the edible oil. Comprising the following raw materials in parts by weight: 1 to 10 parts of base oil, 90 to 100 parts of 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride, 0.3 to 0.5 part of an emulsifier, 0.05 to 0.09 part of an antioxidant and 0.02 to 0.05 part of a stabilizer. The base oil is composed of the sunflower seed oil and the tea seed oil, and the base oil and the 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride are matched for use, so that the oil has a good blood fat reducing effect, and can effectively reduce cholesterol, maintain cardiovascular health and prevent arteriosclerosis. The antioxidant is composed of the vitamin E, the alpha-mangostin and the oryzanol, all the components have a synergistic effect and jointly improve the oxidation stability of the edible oil, and meanwhile, the antioxidant is matched with the stabilizer, so that the storage life of the edible oil can be effectively prolonged, and the storage stability is improved.

The application discloses a preparation method of soybean oil body with antioxidant effect, and relates to the field of food processing and storage. The inner core of natural soybean oil body is hydrophobic triglyceride, which is lipophilic, and the outer part is covered by a phospholipid-oil body protein film, which is hydrophilic. The application utilizes the structural characteristics of natural soybean oil body with amphiphilicity, couples small-molecule compounds with antioxidant effect with soybean oil body protein, and wraps the antioxidant active substances into the inner part of the soybean oil body to prepare soybean oil body composite particles with antioxidant effect. The application improves the antioxidant capacity and storage stability of the soybean oil body.

Provided is a component for suppressing cooking oil degradation that does not comprise a special device such as a fryer having a cycle filtration mechanism and thus does not require exchange of filter papers or filters, does not require collection of solid matters produced in cooling oil such as bits of deep-fried batter and reduces the number of production processes. A component (10) for suppressing cooking oil degradation comprises: a degradation suppressing agent (1) containing at least one of an oxide and a hydroxide; and a fiber substrate for carrying the degradation suppressing agent (1), and is immersed in cooking oil when used.

The present disclosure relates to compositions comprising monoglycerides and alkyl esters of fatty acids. Exemplary embodiments include from about 15% to about 99% by weight of one or more C4 to C6 alkyl esters. 28 Monoglycerides of fatty acids, and about 1% to about 75% by weight of one or more C8 to C6 20 The composition contains one or more alkyl esters of fatty acids, C4 to C6, present in a total amount of about 10% to about 90% by weight of the composition. 28 Provided herein are compositions comprising a monoglyceride of a fatty acid, and lecithin present in an amount of about 10% to about 90% by weight of the composition.

The present invention relates to a method for obtaining a stable form of fatty acid esters, comprising steps of: providing a fatty acid esters in liquid form, introducing the fatty acid esters in liquid form into powdered silica, mixing the fatty acid esters with the powdered silica for obtaining the stable form of fatty acid esters. The present invention also relates to a stable form of fatty acid esters comprising fatty acid esters and powdered silica, with at least partially adsorbed particles of fatty acid esters being present on the surface of the powdered silica particles, and wherein the stable form of fatty acid esters being in the form of powder. The present invention also relates to a pharmaceutical, cosmetic or food composition comprising the stable form of fatty acid esters.

The present invention relates to a process for the production of microencapsulated natural preservatives and antioxidants, including extracts of walnut leaves and epicarp, the preservatives obtained and their use for preserving fat-containing foods. The natural preservative, in particular water-alcohol walnut epicarp and / or walnut leaf extract, is microencapsulated with a water-soluble polymer (HSP), such as maltodextrin or synanthrin, and wherein the microparticle comprises a channeling agent, which is a fat-soluble polymer (LSP), such as soy isolate protein or CAPSUs. These microparticles provide a controlled release action of the antioxidant and preservative extracts such that their action occurs over time.

To provide a method for preventing discoloration of perfume delivery particles during storage.SOLUTION: The method for preventing the discoloration of the perfume delivery particle comprises adding (C) a polysaccharide to the perfume delivery particle containing (A) an inorganic excipient and (B) a perfume.SELECTED DRAWING: None

The various aspects presented herein relate to methods for the reduction, prevention and / or inhibition of the oxidation of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products and natural extracts.

The invention discloses a method for increasing the content of polyphenols in diglyceride oil, particularly relates to the technical field of materials, and relates to a method for increasing the content of polyphenols in diglyceride oil. The diglyceride oil is prepared from activated polyphenol powder, vegetable oil, lipase and deionized water; the diglyceride oil is prepared from the following raw material components in parts by weight: 80 to 150 parts of activated polyphenol powder, 10000 parts of vegetable oil, 3 to 8 parts of lipase and 400 to 700 parts of deionized water. According to the invention, a synergistic effect mechanism of a compound emulsifier and enzyme catalysis is established, a molecular film is formed on an oil-water interface by utilizing a phospholipid and sucrose ester compound system, and meanwhile, molecular combination of polyphenol and glyceride is catalyzed by virtue of lipase to form a stable polyphenol-grease complex, so that migration and precipitation of polyphenol in a processing process are effectively prevented, and the stability of the polyphenol-grease complex is improved. Therefore, the polyphenol retention rate is greatly improved.

The invention relates to sunflower seed oil and a preparation method thereof, and belongs to the technical field of edible oil processing, mild extraction and efficient purification of oil are realized under the protection of inert gas by optimizing the processes of raw material screening, low-temperature baking, cold pressing, centrifugal separation, natural antioxidant addition and precise filtration, natural nutritional ingredients are effectively reserved, and the sunflower seed oil is rich in nutrition and rich in nutrition. Meanwhile, the continuous and stable production process is ensured by adopting automatic control, and the method is suitable for large-scale production of the high-quality green edible oil.

The invention provides an iron-free oxygen removal composition. The iron-free deoxidizing composition comprises ascorbyl palmitate, a natural antioxidant, activated carbon, adsorption silica gel, a 4A molecular sieve and water. The natural antioxidant comprises lycopene, ginger, orange and lemon powder. In the composition, the ratio of ascorbyl palmitate to lycopene powder to other components (activated carbon, adsorption silica gel with the water activity of 0.47-0.60 and a 4A molecular sieve) is maintained to be 3.2: 1.1: 1.4. The iron-free deoxidant composition has enhanced oxygen uptake capability, and can remove oxygen, moisture and peculiar smell in the package at the same time. The iron-free deoxidant composition is environment-friendly, and can prolong the shelf life of medicines, foods and nutritional health-care products.

The present invention relates generally to the field of the LC-PUFA containing compositions. For example, the present invention relates to at least partially preventing, inhibiting, reducing and / or stopping the oxidation of LC-PUFA in a composition. An embodiment of the present invention relates to a composition comprising at least one LC-PUFA containing oil and Glycyrrhiza, a part and / or an extract thereof. Another embodiment of the present invention relates to the use of Glycyrrhiza, a part and / or an extract thereof in compositions comprising an LC-PUFA containing oil to at least partially prevent, inhibit, reduce and / or stop the oxidation of LC-PUFA in the composition.

There is provided a composition comprising carnosic acid and tocopherols as acrylamide reducing agent, as well as methods and uses of such composition and products obtained when using such composition.

A composition comprising unsaturated lipids such as omega 3 and omega 6, antioxidants and phyllosilicate particles, wherein the phyllosilicate particles are clusters of sheets, wherein said antioxidants comprise water-soluble antioxidants dissolved in water adsorbed in the phyllosilicate sheets and wherein the phyllosilicate sheets are dispersed in the composition by an amphiphilic dispersing agent adsorbed on the surface of the phyllosilicate particles. Figure 13

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

The application provides a bacteriostatic and lubricating coconut oil-containing composition and a preparation method thereof, which uses virgin coconut oil, coconut oil extract, extract of Zanthoxylum bungeanum Maxim and extract of Ligustrum lucidum Ait as raw materials, the virgin coconut oil is extracted by a supercritical carbon dioxide extraction method, has high extraction rate and high lauric acid content, the virgin coconut oil is extracted, the bacteriostatic effect of the composition can be improved, and meanwhile, the particle size of the finished product can be reduced in the processing process to form a finished product with high stability. In the application, the effective components in Zanthoxylum bungeanum Maxim and Ligustrum lucidum Ait are extracted, which is beneficial to improving the efficacy of the finished product, the extract of Zanthoxylum bungeanum Maxim and the extract of Ligustrum lucidum Ait also have better water absorption and emulsification performance as emulsifiers, and the stability of the finished product is further improved.

An oil composition comprises deodorized oil and phosphatidylserine and a food product comprises the said oil composition. It describes a process for reducing the content of glycidyl esters (GE) in a deodorized oil, and the process is comprising the following step: adding phosphatidylserine to a deodorized oil. It further relates to the use of phosphatidylserine to reduce the content of glycidyl esters (GE) in a deodorized oil.

Provided herein is an encapsulated oil particle wherein the oil is encapsulated by a composition comprising oat flour. Also, provided herein is a method of making encapsulated oil particles comprising combining oat flour and oil to form a first composition, mixing the first composition, homogenizing the mixed first composition to produce a second composition, and spray drying the second composition to produce encapsulated oil particles. Further provided are foods, food products (e.g., baby formula), or dietary supplements containing the encapsulated oil particles.