111results 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 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.

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 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 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 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.

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.

Compositions including carnosic acid and tocopherols as acrylamide reducing agents are provided, as well as methods and uses of such compositions, and products obtained when using such compositions.

An auxiliary lipid-lowering Camellia diacylglycerol edible oil and a preparation method thereof, involving grinding walnuts, peas, and sweet corn kernels, then thorough enzymatic hydrolysis; the obtained nutritious rapeseed oil is dispersed in the mixed edible oil, the prepared nutritious Camellia diacylglycerol oil mixture contains rich nutrients; the plant extract obtained by ultrasonic extraction is effectively adsorbed by the mixed colloid, the obtained nanoparticles that assist in lowering blood lipids and promoting metabolism cooperate with the nutritious Camellia diacylglycerol oil mixture to have an effective lipid-lowering effect; the antioxidant stabilizing composition and the nanoparticles that assist in lowering blood lipids and promoting metabolism are dispersed in the nutritious Camellia diacylglycerol oil mixture; the prepared auxiliary lipid-lowering Camellia diacylglycerol edible oil is rich in nutrition, does not increase blood lipids in the body after long-term consumption, doesn't cause damage to the liver and kidneys, and is not prone to deterioration.

The present invention relates to a polyunsaturated fatty acid-enriched oil composition consisting of an emulsion of a source of polyunsaturated fatty acids in the form of majority triglycerides and a stabilizing agent, characterized in that the oil composition comprises at least one natural chelating agent.

The invention provides a preparation method of a coupling adsorbent, which comprises the following steps: A) dissolving hexadecyl trimethyl ammonium bromide, sodium trifluoroacetate and triethanolamine in water, mixing with tetraethyl silicate, stirring, precipitating, drying and calcining to obtain an adsorbent; and B) mixing the antioxidant solution and the adsorbent, and drying to obtain the coupling adsorbent. According to the present invention, the accumulation of 3-chloropropanol ester and glycidyl ester during the high-temperature frying process of the vegetable fat can be significantly inhibited through the anti-oxidation effect, the content of the 3-chloropropanol ester and the glycidyl ester in the fried vegetable fat can be effectively adsorbed and reduced, the safety of the fried edible fat can be improved, and the service life of the fried fat can be appropriately prolonged.

An oil and / or fat composition having a good meaty flavor and a grilled flavor. The oil and / or fat composition includes an oil and / or fat, sulfurol, and 2,6-dimethoxyphenol.

The present invention addresses the problem of providing: a powdery oil or fat containing a highly unsaturated fatty acid, which is prevented from the formation of an off-flavor associated with oxidation over time; a method for producing the powdery oil or fat; and a method for preventing the formation of an off-flavor associated with oxidation over time in a powdery oil or fat containing a highly unsaturated fatty acid. It is found that, in the production of a powdery oil or fat containing a highly unsaturated fatty acid, when a specific plant-derived protein material is dissolved in an aqueous phase that is an outermost layer of a W / O / W double-emulsified state and then the emulsion solution in the double-emulsified state is spray-dried, a powdery oil or fat containing a highly unsaturated fatty acid which is prevented from the formation of an off-flavor associated with oxidation over time can be produced. This finding leads to the accomplishment of the present invention.

The invention relates to rapeseed oil and a preparation method thereof, and belongs to the technical field of edible oil processing, physical refining of the rapeseed oil is realized through the process steps of raw material screening, low-temperature drying, double-screw squeezing, natural settling, centrifugal filtering, low-temperature crystallization dewaxing and the like, and chemical refining is not used in the whole process. Natural nutritional ingredients and antioxidant substances in the oil are effectively reserved, the clarity, stability and sensory quality of the oil are improved, and the method is suitable for production and processing of high-quality edible oil.

The application relates to a process for extracting rosmarinic acid and application of the extracted rosmarinic acid in plant oil, S1, rosemary leaves are added into a mixed solution of ethanol and water with a first-stage concentration and are heated for extraction, after the extraction is completed, a first-stage extraction liquid is obtained; S2, the first-stage extraction liquid is concentrated, the concentrated liquid is subjected to plate-frame pressure filtration, the filter cake is washed with water, a filtrate and a filter residue are obtained; S3, the filtrate is subjected to extraction, the extraction liquid is concentrated, and after drying, a rosemary acid crude product is obtained; S4, the filter residue is subjected to reextraction with a mixed solution of ethanol and water with a second-stage concentration, after the reextraction is completed, filtration is carried out, a filtrate and a filter residue are obtained; the filter residue is a crude extract of ursolic acid and rosmarinic acid; S5, the filtrate is subjected to decolorization, and then is concentrated into a paste, after vacuum drying, a rosmarinic acid crude product is obtained. The method in the application can separate multiple active substances, obtain multiple crude products, improve the utilization rate of rosemary, and thus reduce the production cost.

The invention discloses DHA (docosahexaenoic acid) enhanced low-temperature cooking nutrient-proportion-balanced plant blend oil and a preparation method thereof, and belongs to the field of functional edible oil. The blend oil is based on refined rapeseed oil, walnut oil and linseed oil, the DHA content is enhanced by adding liquid algal oil or microencapsulated algal oil, and meanwhile, a rosemary extract and vitamin E are compounded to serve as antioxidants. The preparation method comprises the following steps: mixing at low temperature under the protection of inert gas, stirring, and filling in a dark nitrogen filling manner. According to the present invention, the product has the balanced fatty acid ratio through the precise component ratio, the problems of oxidation and thermal degradation of DHA during the processing and cooking process are effectively solved through the specific process and the raw material selection, and the high-activity nutritional components can be retained under the specified low-temperature cooking condition, such that the DHA health-care food is suitable for the middle-aged and elderly people paying attention to the health of heart and cerebral vessels.

The invention relates to a liquid oil purification device and a purification method thereof, and belongs to the technical field of liquid oil purification, the liquid oil purification device comprises a purification container, the interior of the purification container is sequentially divided into an evaporation cavity, a cooling cavity and a buffer cavity, grease to be purified is heated in the evaporation cavity, and a temperature sensor is arranged at the cavity bottom, close to the cooling cavity, of the evaporation cavity; the cooling cavity is used for cooling grease in the evaporation cavity through a medium, a communicating pipeline is arranged in the cooling cavity in a penetrating mode, and the communicating pipeline communicates with the evaporation cavity and the buffering cavity; the communicating pipeline is controlled to be switched on and off based on the feeding valve, and when the feeding valve is switched on, grease in the evaporation cavity enters the buffer cavity through the communicating pipeline; the feeding valve is switched on when the grease temperature fed back by the temperature sensor is the first temperature, and the first temperature is smaller than the thermal decomposition temperature of the antioxidant, so that the effect of adding the antioxidant in batches according to the temperature and preventing the antioxidant from being decomposed at high temperature is achieved.

The invention relates to the technical field of extraction of fresh idesia polycarpa fruits, in particular to a preparation method of high-stability phenol-rich oil from fresh idesia polycarpa flesh. The method comprises the following steps: adjusting the pH value of pulp of fresh idesia polycarpa fruits to 4-7, then adding a first enzyme seed and a second enzyme seed, extracting for 0.5-4 hours at the temperature of 30-50 DEG C, centrifuging, and collecting a first emulsion; the first enzyme comprises pectinase, and further comprises at least one of hemicellulase and cellulase; the second enzyme is composed of tannase and glycosidase; and washing the first emulsion with water or a sucrose aqueous solution, centrifuging, and collecting a second emulsion to obtain the oil body. Through simultaneous enzymolysis of the first enzyme and the second enzyme, free polyphenol is generated in situ around the oil body, interaction of the oil body and polyphenol is promoted, part of polyphenol, protein and pectin are combined on the surface of the oil body, part of weak-polarity polyphenol enters the oil body, and the physical and chemical stability of the oil body is synergistically improved.

Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

The invention relates to a method of obtaining a microencapsulated natural preservative and antioxidant, comprising extract of walnut leaves and husk, the preservative obtained and its use for preserving foods containing fats Where the natural preservative is specifically a hydroalcoholic extract of walnut husk and / or walnut leaves, which is microencapsulated with a water-soluble polymer (WSP), such as maltodextrin or inulin, and where the microparticle comprises channeling agents, which are fat-soluble polymers (FSP), such as soy protein isolate or capsule. These microparticles have a controlled release action of the antioxidant and preservative extract, which allows a sustained action over time.