Blended linseed oil and applications

Abstract

The invention relates to blended linseed oil and applications. The blended linseed oil is prepared from the following raw materials: linseed oil and other kinds of edible vegetable oil. The invention has the beneficial effects that (1) the blended linseed oil can prolong the shelf life of the linseed oil from 12 months to 18 months; (2) the taste of the blended linseed oil is better than the taste of the pure linseed oil; (3) the blended linseed oil has therapeutic effect, is suitable for patients with hyperlipoidemia (mainly hypertriglyceridemia), cardiovascular and cerebrovascular diseases and diabetes and middle and old aged people, is suitable for people with cardiovascular and cerebrovascular diseases and in a sub-health state, and is used for healthy people to prevent cardiovascular and cerebrovascular diseases; and (4) the blended linseed oil has a certain effect on relieving neurodegenerative diseases (ND) such as Alzheimer's disease (AD), Parkinson's disease (PD), cerebral ischemia (CI) and the like.

Description

technical field [0001] The invention relates to the technical field of edible vegetable oil mixture, and relates to blended flax seed oil and its application. Background technique [0002] Edible oil refers to animal or vegetable fats and oils used in the process of making food. It is liquid at room temperature. Due to the source of raw materials, processing technology and quality, common edible oils are mostly vegetable oils, including soybean oil, peanut oil, corn oil, sunflower oil, cottonseed oil, olive oil, camellia oil, linseed oil, safflower oil, sesame oil, Walnut oil and more. There are four main components of edible oil: saturated fatty acid (stearic acid), monounsaturated fatty acid (oleic acid), diunsaturated fatty acid (linoleic acid) and triunsaturated fatty acid (a-linolenic acid). Both belong to octadecanoic acid in chemical structure, among which linoleic acid and a-linolenic acid cannot be synthesized by the human body and can only be provided by food, w...

AI Technical Summary

Problems solved by technology

The main reasons are as follows: First, flaxseed oil is considered an unstable edible oil, because the content of octadecatrienoic acid (a-linolenic acid) is high, the unsaturated components are large, and it is easy to oxidize and deteriorate, so the shelf life is not as long as other vegetable oils; The second is that the taste is not good, because a-linolenic acid has a spicy feeling, and the past oil extraction process is not scientific enough, so that the flaxseed oil has a certain bitter taste, which is not as fragrant as peanut oil, sunflower oil, soybean oil, etc.

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