3 results about "Blended vegetable oil" patented technology

The application discloses a preparation method and baking application of a vegetable oil gel and belongs to the technical field of food processing, and specifically relates to a composite gel agent prepared from inulin, starch, protein and mulberry leaf powder and a gel system composed of mixed vegetable oil (hemp seed oil and sunflower seed oil). The vegetable oil gel provided by the application can effectively inhibit the migration of oil in the processing of baked food. The biscuit prepared based on the application not only has a crisp taste, but also has the characteristics of low fat and low glycemic index, can steadily and slowly control the postprandial blood sugar rise of people, and has health benefits for people with obesity, diabetes and the like.

This invention discloses a wear-resistant alkyd resin coating and its preparation method, belonging to the technical field of alkyd resin coatings. First, a mixed vegetable oil is modified by epoxidation and ring-opening esterification to obtain a modified mixed vegetable oil. Then, this modified oil is further modified by esterification condensation and hydrophilic modification to obtain a modified waterborne alkyd resin. Simultaneously, modified nano-cerium oxide is prepared by in-situ precipitation using phosphate betaine as a modifier. Finally, the modified waterborne alkyd resin, modified nano-cerium oxide, and additives are mixed to obtain the wear-resistant alkyd resin coating. This invention, through the synergistic effect of epoxidized vegetable oil, anhydride ring-opening crosslinking network, and in-situ modified nano-cerium oxide, solves the defects of traditional alkyd resin coatings, such as insufficient wear resistance, difficulty in balancing rigidity and toughness, and easy agglomeration of fillers. It endows the coating with excellent wear resistance, high hardness, good adhesion, and flexibility, meeting the high-standard wear-resistant protection requirements of mechanical equipment and steel structures.

The invention relates to the technical field of dairy product processing, and discloses low-sensitivity infant formula milk powder easy to digest and absorb, which is prepared from organic A2 raw milk, food-grade potassium citrate, galactooligosaccharide syrup, fructo-oligosaccharide powder, magnesium chloride, calcium chloride, organic demineralized whey powder, mixed vegetable oil and 1, 3-dioleic acid-2-palmitic acid triglyceride. The raw materials are added in sequence, micellar calcium is replaced with potassium citrate to loosen the structure, galactooligosaccharide syrup and fructo-oligosaccharide powder are embedded into micelles to construct steric hindrance, and magnesium and calcium ions are competitively combined to realize structural locking, so that the low-sensitivity infant formula milk powder easy to digest and absorb forms loose flocculent precipitate, and the low-sensitivity infant formula milk powder is easy to digest and absorb. The lipid component is utilized to physically shield the whey protein epitope in the homogenizing process, so that the sensitization is reduced, the lysine activity is retained, and the problems of dyspepsia and allergy are solved.