Weight-losing functional food containing conjugated linoleic acid

A technology of conjugated linoleic acid and conjugated linoleic acid glyceride, which is applied in the field of functional foods, can solve problems such as memory loss, cardiovascular and cerebrovascular problems, and achieve the effects of improved blood sugar control, good taste, and scientific formula

Inactive Publication Date: 2018-10-26
INNOBIO CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently under the guidance of the principle of the diet, most people eat fat and meat. Excessive intake of saturated fatty acids (bad fats) can easily cause cardiovascular and cerebrovascular problems, while too low carbohydrates Ingestion can cause a series of problems such as memory loss

Method used

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  • Weight-losing functional food containing conjugated linoleic acid
  • Weight-losing functional food containing conjugated linoleic acid
  • Weight-losing functional food containing conjugated linoleic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] (1) According to Table 1, each raw material component was mixed to prepare the weight loss functional nutritional product I containing conjugated linoleic acid.

[0065] Table 1

[0066]

[0067]

[0068] (2) Mix the raw material components according to Table 2 to prepare the weight loss functional nutritional product II containing conjugated linoleic acid.

[0069] Table 2

[0070] Raw material components

Mass percentage

Conjugated Glyceryl Linoleate Microencapsulated Powder

27.95％

Maltooligosaccharide

28.93％

Linseed Oil Microcapsules Powder

11.15％

Soy Protein

22.90％

sodium caseinate

2.50％

Konjac Powder

3.00％

premixed minerals

2.50％

premixed vitamins

0.35％

essence

0.40％

steviol glycoside

0.12％

silica

0.20％

[0071] (3) According to Table 3, the various raw material components were mixed to prepare the weight loss functional nutritional ...

Embodiment 2

[0096] Taking the slimming functional nutrition products I, VI and VII prepared in Example 1(1) containing conjugated linoleic acid as test objects, the effect on the signs of the trial population was investigated to evaluate the product efficacy.

[0097] Experimental method: Divided into 3 groups, each group recruited 30 cases with BMI greater than 24 (body mass index BMI = weight / height square (international unit kg / m2)), aged 20-50 years old, male or female. The test time was 3 months. The taking method was as follows: the first group took nutritional supplement I 25g, the second group took nutritional supplement VI and replaced dinner with 20g of the product every day, and the third group took nutritional supplement VII. Including weight, waist circumference, body fat percentage, blood pressure, four blood lipids, fasting blood glucose FBG, abdominal ultrasound (liver). The results of comprehensive comparative analysis of the data are as follows.

[0098] (1) Effect on b...

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Abstract

A weight-losing functional food containing conjugated linoleic acid comprises, by mass, the following components: 1-10 parts of conjugated linoleic acid glyceride microcapsule powder, 1-5 parts of flaxseed oil microcapsule powder, 1-5 parts of perilla oil microcapsule powder and 1-10 parts of protein powder; the protein powder is selected from wheat protein powder, whey protein powder, soybean protein powder, casein powder or a mixture thereof. According to the invention, a weigh-losing functional nutritional product which is scientific in formula, stable in product, and good in taste and is easily accepted by consumers is provided. The product uses the formula of high-fat and low-carbon, and utilizes functional grease to replace common meat and fat. The energy supply ratio of fat is morethan or equal to 45%, the energy supply ratio of carbohydrate is more than or equal to 35%, and is beneficial to human body absorption; the carbohydrate is replaced by dietary fiber and low GI carbohydrate, thereby avoiding the problem of fat conversion caused by common carbohydrate and improving the blood sugar control of a diabetic population. The food brings more benefits to the body while ensuring the effect of losing weight.

Description

technical field [0001] The invention relates to a functional food with slimming effect. technical background [0002] In the next ten years, China's obese population may exceed 200 million. This is the prediction made by nearly 600 experts who study endocrine problems of obesity when they held a meeting in Beijing, Shanghai, and Guangzhou. Experts said that obesity, a problem that threatens the health of Chinese people, is becoming more and more serious, and it is urgent to study and solve this problem. Due to changes in eating habits and physical activities, the proportion of overweight and obese people in my country has increased significantly. During the 20 years from 1989 to 2009, the proportion of overweight adult females in my country increased from 22.4% to 32.7%, and the proportion of overweight adult males increased from 6.4%. % increased to 25.6%. As of 2009, the proportion of adults with central obesity (waist circumference > 85cm for men and > 80cm for wo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L33/185A23L33/19A23L33/17
CPCA23V2002/00A23L33/115A23L33/17A23L33/185A23L33/19A23V2200/332A23V2250/1872A23V2250/18A23V2250/5486A23V2250/54252A23V2250/5488A23V2250/54246
Inventor 张月梅王川易隋海澜吴小娟吴文忠
Owner INNOBIO CORP LTD
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