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Functional fat with cardiovascular and cerebrovascular disease risk factor prevention function and preparation method thereof

A technology for cardiovascular and cerebrovascular diseases and risk factors, applied in the fields of edible oil/fat, application, food science, etc., to achieve the effects of excellent flavor, increased solubility, and improved thermal stability

Inactive Publication Date: 2013-11-06
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no invention patent for the development of functional oils that prevent cardiovascular and cerebrovascular disease risk factors based on canola oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of functional oil with the effect of preventing risk factors of cardiovascular and cerebrovascular diseases, which comprises the following steps:

[0030] 1) After cleaning 1200g of rapeseed, use CA59G Komet low-temperature press to make oil under the condition of less than 60°C. The crude oil is centrifuged at 1000-4000ppm. Down centrifugation, get 300g canola oil, its fatty acid composition analysis result shows that the mass content of erucic acid is 1.0wt%, and the mass content of α-linolenic acid is 7.6wt%; The phenol content is 23.4mg caffeic acid equivalent / 100g, the phytosterol content is 870.8mg / 100g, and the vitamin E content is 51.6mg / 100g.

[0031] 2) Take 60g of canola oil obtained by pressing and 60mg of natural vitamin E and mechanically stir at 40°C for 30 minutes until the natural vitamin E is dispersed and mixed evenly (natural vitamin E accounts for about 0.02%), and mixture A is obtained.

[0032] 3) Take 90g of canola oil obtai...

Embodiment 2

[0035] A preparation method of functional oil with the effect of preventing risk factors of cardiovascular and cerebrovascular diseases, which comprises the following steps:

[0036] 1) After cleaning 1200g of rapeseed, use CA59G Komet low-temperature press to make oil under the condition of less than 60°C. The crude oil is centrifuged at 1000-4000ppm. Under centrifugation, 300g canola oil was obtained, and the analysis results of its fatty acid composition showed that the mass content of erucic acid was 1.0 wt%, and the mass content of α-linolenic acid was 7.6 wt%; the polyphenol content in the oil was 23.4mg Caffeic acid equivalent / 100g, phytosterol content is 870.8mg / 100g, vitamin E content is 51.6mg / 100g.

[0037] 2) Take 60 g of canola oil obtained by pressing and 120 mg of natural vitamin E and mechanically stir at 40°C for 30 minutes (natural vitamin E accounts for about 0.04%) until the natural vitamin E is evenly dispersed and mixed to obtain mixture A.

[0038] 3) T...

Embodiment 3

[0042] A preparation method of functional oil with the effect of preventing risk factors of cardiovascular and cerebrovascular diseases, which comprises the following steps:

[0043] 1) After cleaning 1200g of rapeseed, use CA59G Komet low-temperature press to make oil under the condition of less than 60°C. The crude oil is centrifuged at 1000-4000ppm. Under centrifugation, 300g canola oil was obtained, and the analysis results of its fatty acid composition showed that the mass content of erucic acid was 0.8 wt%, and the mass content of α-linolenic acid was 6.9 wt%; the polyphenol content in the oil was 21.6mg Caffeic acid equivalent / 100g, phytosterol content is 960.8mg / 100g, vitamin E content is 48.9mg / 100g;

[0044] 2) Take 60 g of canola oil obtained by pressing above and 60 mg of natural vitamin E and mechanically stir at 40°C for 30 minutes until the natural vitamin E is evenly dispersed and mixed to obtain mixture A;

[0045] 3) Take 90g of canola oil obtained by pressi...

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PUM

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Abstract

The invention belongs to the technical field of edible fat and particularly relates to functional fat with a remarkable cardiovascular and cerebrovascular disease risk factor prevention function and a preparation method thereof. Risk factors include lipid metabolism disorder, lipid peroxidation and inflammatory factors. The functional fat is characterized by being prepared through the following raw materials by mass: 93.73-99.82% of rapeseed oil with low erucic acid, 0.16-6% of phytosterol ester, 0.008-0.07% of fat soluble tea polyphenol and 0.02-0.2% of natural vitamin E. The functional fat has the advantage of preventing the cardiovascular and cerebrovascular disease risk factors.

Description

technical field [0001] The invention belongs to the technical field of edible fats and oils, and in particular relates to a functional fats and a preparation method thereof which can significantly prevent risk factors of cardiovascular and cerebrovascular diseases, including lipid metabolism disorder, lipid peroxidation and inflammatory factors. Background technique [0002] In modern society, although the average life expectancy of people is continuously increasing, the rapid increase in the incidence of non-communicable chronic diseases (NCCDs) has become an important hindering factor, such as cardiovascular and cerebrovascular diseases, type 2 diabetes, obesity, etc. . In recent years, the World Health Organization has evaluated many factors affecting human health, showing that the influence of dietary nutrition factors (13%) is second only to the number one genetic factor, and far higher than the role of medical factors. However, there may be problems such as unbalanced...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
Inventor 黄凤洪邓乾春许继取黄庆德郑明明万楚筠郑畅周琦时杰
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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