30 results about "Annatto Extract" patented technology

Annatto extract composition (AEC), including cis and trans geranyl geraniols (GG) and tocopherol-free C-5 unsubstituted tocotrienols (T3), increases the de novo synthesis of intermediate isoprenoid and distal protein products, including endogenous coenzyme Q10 (CoQ10), dolichols (DL) and all subsequent GG-prenylated and DL-glycosylated proteins, including GG-porphyrinated hemes. This intermediate and distal product replenishment by AEC reverses maladies of myotoxicity (of both drug and non-drug origins), including maladies that affect the muscle, kidney, eye, GI tract and skin, nerve, blood, and CoQ10-related syndromes of energetics and LDL protection. AEC anabolically increases the endogenous de novo CoQ10 synthesis via GG elongation / prenylation of side-chain and conversely CoQ10 catabolically increases the endogenous de novo GG synthesis via beta-oxidation of CoQ10. Also, such AEC decreases de novo synthesis and increases disposal of triglycerides (TG) in humans via PPAR activation and SREBP deactivation. Such drop in TG by AEC reverses maladies of insulin resistance (IR) and metabolic syndrome (MS), prediabetes, diabetes and diabetes-related cardiovascular diseases (CVD). GG activates PPAR and down regulates SREBP transcription factors. This AEC, containing GG, inhibits cancer growth whether or not GG involvement in protein prenylation is required.

A therapeutic topical composition comprising achillea millefolium (yarrow) extract, aloe vera, arnica montana flowers, annatto seed extract, boswellia serrate extract, marigold flower extract, cetearyl olivate, cetyl myristoleate, sunflower seed oil, sorbitan olivate, turmeric root extract, methylsulfonylmethane (MSM), emu oil, devil's claw root extract, yerba mate leaf extract, magnesium sulfate, peppermint oil, menthol, skullcap root extract, vitamin E, and yucca root extract useful for treatment of localized pain, inflammation, and / or swelling, and methods for making and using the composition.

The present invention provides a method for extracting high content natural vitamin E from annatto. The method is simple in operation and high in yield, and can obtain natural vitamin E with content more than 90%. The purification process uses 8%-9% annatto as the raw material and includes the following steps: (1) extracting annatto with an organic solvent at 20-40 DEG C for 1-3 h, filtering off the insolubles, and collecting the filtrate; (2) adsorbing the filtrate by ion resin; washing out the impurities with a solvent after adsorption, and analyzing to obtain an analytical solution for standby; (3) conducting reverse resin adsorption on the analytical solution, analyzing, concentrating to dry the analytical solution, so as to obtain a crude product; (4) dissolving the crude product with petroleum ether, adding activated clay and activated carbon, stirring at 20-40 DEG C, and carrying out vacuum filtration to obtain a filtrate for standby; and (5) adsorbing the filtrate with a silica gel column, eluting by a mixed solvent containing petroleum ether and ethyl acetate, and concentrating to dry the eluent to obtain a final product of light yellow oil.

Health concerns of the vector-borne diseases, such as, yellow fever, malaria, dengue fever and general discomfort due to insect bites, has encouraged the development of insecticides to kill insects and insect repellents to keep insects away from treated human skin. Annatto extracts as a natural insect repellent and insecticide have many advantages over synthetic such as lower harmful side effects, low resistance, and more environmentally friendly. Annatto extracts containing ishwarane (C15) and geranyl-α-terpinene (C20) have strong mosquito repellency. Annatto extracts containing geranyl-α-terpinene (C20) and geranylgeraniol (C20) have strong larvicidal activity. Annatto extracts with approximately equal C15 and C20 composition have insect repellency, and annatto extracts with mainly C20 composition have larvicidal activity. Annatto extracts have synergistic effects with other natural extracts.

The invention belongs to the field of food additives, and particularly relates to a compound colorant for preventing meat sausages from fading, and a preparation method of the compound colorant. The compound colorant comprises the raw materials of erythrosine, annatto, allure red and capsanthin. By adopting the brand new raw material ratio, the invention provides a new compound colorant for the meat sausage products; the compound colorant is reasonable in raw material ratio, and all the raw materials have synergistic effect, so that the compound colorant is strong in coloring power and good in stability; the selected capsanthin is rich in beta-carotene and vitamin C, has the health-care function, and increases the nutritive value of the meat sausages; after the powdered capsanthin is compounded with the erythrosine, the annatto and the allure red, the product has multiple attractive colors, and the photo-thermal stability of the product is improved; and the compound colorant is simple in formulation, convenient to use, high in applicability and simple and convenient in preparation technology.

The invention relates to an annatto oligosaccharide which contains annatto tetrose with the mass of more than 40% of the total mass, wherein the annatto tetrose has the structural formula of alpha-D-Gal-(1-3)-alpha-D-Gal-(1-6)-alpha-D-Glc-(1-2)-beta-D-Fru. The preparation method of the annatto oligosaccharide and the annatto tetrose is simple in structure and high in product purity, has the activity of strengthening the immunity, adjusting intestinal flora and improving gastrointestinal tract functions, and is free from toxic side effect.

According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blendincludes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight basedon the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.

The invention discloses a sweetsop extractive preparation method. The method comprises the steps that sweetsops are peeled, smashed and beaten into pulp, 85wt% to 95wt% ethanol water with the weight which is four times that of the sweetsops is added into the sweetsops, heating and backflowing are carried out for 2 h, immediate filtration is carried out, filter residues are used in the next step, and filter liquor is retained; 30wt% ethanol water with the weight which is five times that of the filter residues is added into the filter residues, heating and backflowing are carried out for 2 h, immediate filtration is carried out, and then the filter liquor is decompressed and concentrated to obtain concentrate A; the concentrate A and the original filter liquor are mixed to be placed at 0 DEG C to be filtered in a standing mode, and the filter liquor is decompressed and concentrated to obtain faint yellow liquor which is the sweetsop extractive. The preparation method is simple and practical, and is easy to operate and implement; the obtained sweetsop extractive can be sprayed on cut tobaccos of cigarettes, and the cigarettes are obtained in a coiled mode, so that the cigarette remaining taste is effectively improved, the sweet taste of the cigarettes is improved, smoke gas is fine and smooth, and the aroma concentration of the cigarettes is improved.