Vegetable blend oil for balancing nutrition
A technology for blending oil and nutrition, applied in food science, edible oil/fat, applications, etc., to achieve the effect of lowering the melting point, reducing the risk of disease, and expanding the scope of use
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[0010] Example 1: Prepared according to the following components and parts by weight: 18 parts of coconut oil, 20 parts of soybean oil, 20 parts of rapeseed oil, 15 parts of wheat germ oil, 12 parts of sunflower oil, 8 parts of peanut oil, 7 parts of sesame oil The percentage content of various fatty acids that make up fat in total fatty acids is 0.7% of caprylic acid, 3.5% of capric acid, 9.6% of lauric acid, 53.5% of linoleic acid, 18.1% of linolenic acid, and 14.6% of others.
[0011] In this example, soybean oil and rapeseed oil are used as the main raw material oil, and coconut oil, wheat germ oil, sunflower oil, peanut oil and sesame oil are added to make the finished product contain linoleic acid and linoleic acid, two essential fatty acids. Balance your fatty acid intake. At the same time, the blended oil has a certain antioxidant health function. Adding coconut oil can increase the natural plant-derived medium carbon chain fatty acid triglycerides, which are easier to b...
Example Embodiment
[0012] Example 2: Prepared according to the following components and parts by weight: 15 parts of coconut oil, 30 parts of soybean oil, 30 parts of rapeseed oil, 15 parts of wheat germ oil, 10 parts of corn germ oil, and various types of fats. The percentage of fatty acids in total fatty acids is 0.4% caprylic acid, 3.2% capric acid, 10.5% lauric acid, 53.3% linoleic acid, 24.5% linolenic acid, and 7.9% others.
[0013] In this example, soybean oil and rapeseed oil are used as the main raw material oil, and coconut oil, wheat germ oil and corn germ oil are added to make the finished product contain linoleic acid and linoleic acid, two essential fatty acids for the human body, while balancing the body’s fatty acid intake In addition, adding wheat germ oil and corn germ oil can supplement natural vitamin E, which is an essential nutrient for the human body, while reducing the melting point of coconut oil and expanding the use range of coconut oil. The melting point of this example i...
Example Embodiment
[0014] Example 3: Prepared according to the following components and parts by weight: 25 parts of coconut oil, 15 parts of soybean oil, 15 parts of rapeseed oil, 10 parts of wheat germ oil, 10 parts of corn germ oil, 10 parts of olive oil, and peanut oil 6 servings, 9 servings of sesame oil. The percentages of various fatty acids that make up the fat are: caprylic acid 0.6%, capric acid 2.2%, lauric acid 7.3%, linoleic acid 58.9%, linolenic acid 25.6%, and others 5.4% .
[0015] In this example, soybean oil, rapeseed oil, coconut oil, wheat germ oil, corn germ oil, olive oil, peanut oil, and sesame oil are combined. The addition of olive oil can make the finished linoleic acid and linoleic acid content relatively high, while adding coconut Oil can increase the medium carbon chain fatty acid triglycerides from natural plant sources, and is easier to digest and absorb by the human body, and can be rapidly metabolized in the body to produce energy without being stored in the body as...
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