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Functional fat composition having effects of preventing cardiovascular and cerebrovascular diseases and diabetes risk factors

A technology for cardiovascular and cerebrovascular diseases, oil composition, applied in the directions of edible oil/fat, application, food science, etc., to achieve the effects of increasing oil stability, improving lipid metabolism disorder and inflammation, and reducing the production of trans fatty acids

Inactive Publication Date: 2016-02-24
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

[0006] At present, there is no invention patent for the development of functional oils that prevent cardiovascular and cerebrovascular diseases and diabetes risk factors based on canola oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing a functional oil composition that prevents cardiovascular and cerebrovascular diseases and diabetes risk factors, comprising the steps of:

[0019] 1) Take 1200g of rapeseed and clean it up, use CA59GKomet low-temperature press to squeeze the oil under the condition of less than 60°C, centrifuge the crude oil at 1000-4000ppm, put it in the refrigerator at 4°C for 24 hours after centrifugation, and then again at the speed of 1000-4000ppm Centrifuge to get 300g canola oil, and the results of analyzing its fatty acid composition show that the mass content of erucic acid is 1.0wt%, and the mass content of α-linolenic acid is 7.6wt%; polyphenols in canola oil The content is 23.4mg caffeic acid equivalent / 100g, the phytosterol content is 870.8mg / 100g, and the vitamin E content is 51.6mg / 100g.

[0020] 2) Take 60 g of canola oil obtained by pressing and 60 mg of vitamin E and mechanically stir at 40° C. for 30 minutes until the vitamin E is uniformly dis...

Embodiment 2

[0024] A method for preparing a functional oil composition that prevents cardiovascular and cerebrovascular diseases and diabetes risk factors, comprising the steps of:

[0025] 1) Take 1200g of rapeseed and clean it up, use CA59GKomet low-temperature press to squeeze the oil under the condition of less than 60°C, centrifuge the crude oil at 1000-4000ppm, put it in the refrigerator at 4°C for 24 hours after centrifugation, and then again at the speed of 1000-4000ppm Centrifuged to get 300g canola oil, the analysis result of its fatty acid composition showed that the mass content of erucic acid was 1.0wt%, and the mass content of α-linolenic acid was 7.6wt%; the polyphenol content in the oil was 23.4mg coffee Acid equivalent / 100g, phytosterol content is 870.8mg / 100g, vitamin E content is 51.6mg / 100g.

[0026]2) Take 60 g of canola oil obtained by pressing and 120 mg of vitamin E and mechanically stir at 40° C. for 30 minutes (vitamin E accounts for about 0.04%) until the vitami...

Embodiment 3

[0031] A method for preparing a functional oil composition that prevents cardiovascular and cerebrovascular diseases and diabetes risk factors, comprising the steps of:

[0032] 1) Take 1200g of rapeseed and clean it up, use CA59GKomet low-temperature press to squeeze the oil under the condition of less than 60°C, centrifuge the crude oil at 1000-4000ppm, put it in the refrigerator at 4°C for 24 hours after centrifugation, and then again at the speed of 1000-4000ppm Centrifuged to get 300g canola oil, the fatty acid composition analysis result showed that the mass content of erucic acid was 0.8wt%, and the mass content of α-linolenic acid was 6.9wt%; the polyphenol content in the oil was 21.6mg coffee Acid equivalent / 100g, phytosterol content is 960.8mg / 100g, vitamin E content is 48.9mg / 100g;

[0033] 2) Take 60 g of canola oil obtained by pressing and 60 mg of vitamin E and mechanically stir at 40° C. for 30 minutes until the vitamin E is uniformly dispersed and mixed to obta...

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PUM

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Abstract

The invention belongs to the technical field of edible fit, and particularly relates to a functional fat composition having the effects of notably preventing cardiovascular and cerebrovascular diseases and diabetes risk factors, comprising disorder lipid metabolism, lipid peroxidation, and inflammatory factors. The functional fat composition having the effects of preventing cardiovascular and cerebrovascular diseases and diabetes risk factors is characterized by being prepared from the following raw materials in percentage by weight: 74.73%-93% of low erucic acid rapeseed oil, 6.0%-15% of krill oil, 0.16%-10% of vegapure plant sterol ester, 0.008%-0.07% of fat-soluble tea polyphenols and 0.02-0.2% of vitamin E. The composition notably strengthens the intervention effect of the fat composition to the cardiovascular and cerebrovascular diseases and the diabetes risk factors, and can be used as cooking fat or special diet edible fat for target populations.

Description

technical field [0001] The invention belongs to the technical field of edible oils and fats, and in particular relates to a functional oil composition that can significantly prevent risk factors of cardiovascular and cerebrovascular diseases and diabetes, including lipid metabolism disorder, lipid peroxidation and inflammatory factors. Background technique [0002] In modern society, although the average life expectancy of people is increasing, the rapid increase in the incidence of non-communicable chronic diseases (NCCDs) has become an important hindrance factor, such as cardiovascular and cerebrovascular diseases, type 2 diabetes, obesity and so on. According to the World Health Organization's evaluation of many factors affecting human health in recent years, the influence of dietary nutrition factors (13%) is second only to the first genetic factor, and far higher than the role of medical factors. However, there may be problems such as unbalanced nutrient content, anti-n...

Claims

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Application Information

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IPC IPC(8): A23D9/007
CPCA23D9/007
Inventor 黄凤洪邓乾春黄庆德许继取郑明明臧茜茜陈鹏
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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