574 results about "Dietary Oils" patented technology

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae.

In one aspect, of the invention provides novel tetraploid Brassica plants having no more than two expressible FAD2 coding sequences, capable of producing canola quality oils. Other aspects of the invention provides new variants of the FAD2 enzyme, comprising BjFAD2-b and BjFAD2-a, as well as nucleic acid sequences encoding such peptides. Other aspects of the invention includes nucleic acid sequences upstream from the BjFAD2-b or BjFAD2-a ORFs. Other aspects of the invention include transgenic plants and plant parts. Vectors capable of transforming plant cells are provided, comprising the nucleic acids of the invention, including FAD2 coding sequences. Corresponding methods are provided for obtaining the transgenic plants of the invention. Methods are provided for using the plants of the invention, including selected plants and transgenic plants, to obtain plant products. Amplification primers for identifying the FAD2 coding sequences of the invention are provided, together with methods of obtaining plants using the FAD2 coding sequences of the invention as markers.

A nutritional supplement, prepared food product, or direct food additive for ingestion by mammals, and methods for preparing such products, are provided. Products of the invention comprise an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes greater than 25% and less than 75% by weight of one or more triglyceride-based edible oil or fat, and greater than 25% and less than 75% by weight of one or more non-esterified phytosterols. The fat-based composition, when exposed to air, contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking non-esterified phytosterols. Also provided are methods for reducing plasma cholesterol in mammals, and methods for protecting plasma lipoproteins and cholesterol from oxidation by ingestion of products of the invention.

A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain based food products such as chips, crackers, the precooked mass comprising 0.25%-5.0% by weight of highly refined cellulose fiber, 2-20% by weight animal consumable oils or fats, 30-92.75% of flour or grain and 5-45% by weight of water. The final product has increased crust strength and resistance to cracking and rigid crumbling.

The invention relates to edible nutrition oil with an intelligence developing effect. The edible oil adopts plant grease as main raw materials, and is added with DHA algal oil, arachidonic acid grease and natural antioxidant, wherein the content of DHA is 0.01-0.5 percent of the weight of the edible nutrition oil, the content of arachidonic acid is 0.015-0.75 percent of the weight of the edible nutrition oil, and the content of the natural antioxidant is 0.01-0.3 percent of the weight of the edible nutrition oil. The fatty acid proportion of the nutrition oil is reasonable, the added DHA and the added arachidonic acid have the effects of brain building and intelligence developing, promoting the growth of the retina of a baby, and the like. The natural antioxidant is soybean vitamin E with the physiological activity being higher than that of synthetic vitamin E, and the oil can be ate more safely. The edible oil is balanced in nutrition, is high-end nutrition food healthy for all people, is particularly suitable for daily eating by pregnant woman, infants, children and middle-aged and elderly people, promotes the intelligence development of fetus and infants, eliminates the brain fatigue of young and middle-aged people, and prevents senile dementia of aged and elderly people.

The invention discloses an emulsion gel in which fat-soluble vitamins are embedded and a production method based on a pulse electric field. The production method includes the following steps: dissolving octenyl succinic acid modified starch in water, heating in a water bath, stirring until the material is completely gelatinized and dissolved, and cooling to room temperature; adding edible oil in which fat-soluble vitamins are dissolved to obtain a mixed solution; using a high-speed shearing machine and a high-pressure homogenizer to shear and homogenize the obtained mixed solution so as to a coarse emulsion; adding starch into the coarse emulsion, and uniformly stirring to obtain an emulsion; adding a methylcellulose solution to the emulsion, uniformly mixing and performing pulse electricfield treatment, heating in a water bath, degassing, and cooling to obtain an emulsion gel. The pulsed electric field of the invention promotes the interaction between methylcellulose and starch molecules, has a higher elastic modulus, and is easier to form a network structure that is more favorable for embedding fat-soluble vitamins. Thereby, fat-soluble vitamins are effectively embedded, and thepurpose of slowly releasing fat-soluble vitamins is achieved.

The invention belongs to the field of an edible oil product and a preparation method thereof, particularly relating to a flavor corn oil and a preparation method thereof. The flavor corn oil is characterized by comprising corn oil and seasoning essential oil, wherein the seasoning essential oil contains at least one component of garlic essential oil, ginger essential oil, truestar anisetree essential oil, cumin essential oil and chive essential oil. Because the seasoning essential oil in the flavor corn oil takes chive, ginger, garlic, cumin, truestar anisetree and garlic as raw materials, supercritical CO2 extraction is adopted, and pure natural essential oil prepared by the molecular distillation technology is adopted. The flavor corn oil has the advantages of high purity and good quality and does not contain food additives, such as essences, sweeteners, strengthening solutions, highly-effective feeding promoting agents and the like, thereby guaranteeing the safety of the flavor corn oil, and simplifying the cooling process. People can choose flavour according to taste, corresponding spices can be avoided in cooking to avoid wasting the spice and improve the use ratio of the spice, and harm on the health of the human body because of degenerative spice can be avoided.

The invention relates to the extraction and utilization of rosmarinus officinalis, and discloses a method for comprehensively extracting the rosmarinus officinalis and preparing a fat-soluble instant antioxidant. The method comprises the following steps of: mincing raw materials rosmarinus officinalis tender stems or leaves which are dried in shade, and distilling the minced rosmarinus officinalis tender stems or leaves by using water vapor to obtain rosmarinus officinalis essential oil and distillation residues; and performing percolation extraction on the distillation residues by using ethanol, performing ethanol recovery treatment on extracting solution, obtaining a water-soluble antioxidant from a water phase, dissolving precipitates by using a low-boiling solvent, and decreaming a carnosic acid into cooking oil after decoloring; and performing concentration, and recovering the solvent to obtain a fat-soluble instant antioxidant product with the carnosic acid content of 5 to 20 percent. The method has the advantages of high yield, full raw material utilization, low production cost and the like; and in addition, the application performance of a rosmarinus officinalis antioxidant product is greatly improved, and the rosmarinus officinalis antioxidant can be more conveniently and efficiently used.

The invention provides a preparation method for a selenium-rich peony seed essential oil, and relates to the technical field of edible oil. The preparation method comprises the following steps: (1) carrying out fine selection and air drying on seeds, (2) carrying out shelling and roasting-frying, 3) carrying out hydraulic pressing and filtration, (4) carrying out deacidification, (5) carrying out degumming, (6) carrying out drying and decolorization, (7) carrying out vacuum deordorization, and (8) adding an antioxidant to obtain the peony seed essential oil, wherein the standby solid impurity residue in the step (3) is broken up, and is added with acetic ether, then the resulting material is subjected to reflux extraction, and reduced pressure solvent recovery is performed to obtain the peony seed essential oil for cosmetics. The preparation method of the present invention has the following beneficial effects that: the two-step method is adopted to extract the peony seed oil, physical pressing is adopted in the first step, and the produced peony seed oil has characteristics of high oil yield, no solvent residue and edibility; the acetic ether extraction is adopted in the second step, such that the anti-oxidation component, the anti-inflammatory component, the sunscreen component and other components in the peony seed oil can be completely extracted to be used for cosmetic production so as to effectively improve oil yield of the peony seeds and completely utilize active components in the peony seeds.

The invention provides a method for reducing trans fatty acids, 3-chloro-1,2-propylene glycol and esters of 3-chloro-1,2-propylene glycol, and / or glycidol and glycidol esters and a grease refining method; the methods include the step of carrying out column chromatography of decolorized grease and the step of optionally carrying out deodorization in the temperature range of 60-150 DEG C after column chromatography. The methods reduce the production energy consumption, satisfy product indexes, meet and even are more superior to edible performance indexes of grease prepared by a conventional processing method, besides, can avoid formation of a series of side products brought by high temperature deodorization, and improve the edible grease quality and edible safety.

The invention belongs to a nutritive food production field, concretely an intestinal mucosa protection and restoration type enteral nutritive product and a preparation technology thereof, and provides a product capable of protecting intestinal mucosa, promoting restoration of the intestinal mucosa after injury, preventing and mitigating patient constipation, and providing equalization nutrition support. The nutritive product is prepared from micromolecule peptides of sea animals, glutamine dipeptide, soybean peptide, maltodextrin, dietary fiber, and medium- and long-chain triacylglycerol oil, etc., is blended with composite vitamins, prebiotics and probiotics according to nitrogen and heat requirements recommended to medium stress patients, can protect the intestinal mucosa and promote restoration of the intestinal mucosa, and promotes intestinal colonization of beneficial bacteria, thereby inhibiting harmful bacteria proliferation, reducing endotoxin generation, preventing movement of endotoxin, and providing a nitrogen source, carbohydrate, fat and vitamins required by a human body in a pathologic period. The product is suitable for a patient with intestinal mucosa injury caused by a plurality of factors like wound, great surgery operation and tumour chemotherapy, is safe and has no toxic side effect, and can be prepared to be electuary or functional nutritive injectable suspension.

There is provided an oil or fat composition composed chiefly of triglycerides wherein the rate of middle-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the rate of triglycerides having two middle-chain fatty acid residues in the molecule in all the triglycerides is 1 to 20% by mass. The oil or fat composition is low in body fat accumulation, has equal cooking properties with conventional edible oils and has good flavor and high safety.

The invention relates long shelf-life konjaku high-fiber high-protein fortified bread and a making method thereof. The long shelf-life konjaku high-fiber high-protein fortified bread comprises the following main materials in parts by weight: 65-85 parts of flour, 15-50 parts of albumen powder, 0.05-10 parts of konjaku flour, 0.05-10 parts of dietary fiber, 0.5-10 parts of bread antistaling agent, 0.001-0.1 part of quality improvement agent, 0.1-3 parts of yeast and 5-30 parts of edible fat. The making method comprises the following steps of: (1) preprocessing the dietary fiber; (2) preparing a paste; (3) blocking and rolling; (4) molding; (5) fermenting the paste; (6) roasting; and (7) obtaining finished products. The long shelf-life konjaku high-fiber high-protein fortified bread is made by compounding the konjaku flour with the dietary fiber and adding the albumen powder, which introduces a health-care value into bread, furthest satisfies the requirements of health food by people, has fiber content which is larger than 6g / 100g and protein content which is larger than 15g / 100g and achieves nutrition standard content requirements of China.

The invention relates to a soft grain feed for a porket. In the invention, according to the technology explanation book editable fat is adopted as additive raw material and added with mineral matters, premix compound of vitamins, dairy products and expansion grains and solid raw materials are crushed into fine powders; then liquid raw materials such as hot water, lard, bean oil, lactic acid and emulsifier are mixed and blended evenly in sequence; the mixed liquid raw materials are added into the solid raw materials by high pressure injection and mixed evenly with the solid raw material; finally the mixed materials are made into grains in the steamless low temperature. The lard and the emulsifier are added as additives and promote softness and crisp and have good taste of the feeds and adapt the feeds to digestion physiological characteristics of the porket; the adding of dairy products not only guarantees high nutritional concentration but also greatly improves appetite and digestion ability of the porket. The feeds of the invention can improve taste of feeds, appetite of the porket, help quick growth of the porket, prevent atrophy of intestinal villi of the porket when ablactation, reduce stress caused by ablactation, improve non-specificity immunity and guarantee health of the porket.

The invention relates to a grease composition for preventing an obesity fatty liver and a preparation method thereof. Specifically speaking, a medium-chain fatty acid in the grease composition provided by the invention accounts for 25 to 35% by mass of all the fatty acids in the grease composition; triglyceride containing two medium-chain fatty acid residues in its molecule accounts for no less than 30% by mass of all the triglycerides; and a long-chain saturated fatty acid accounts for no more than 15% by mass of all the long-chain saturated fatty acids composing the grease composition. The grease composition provided by the invention can reduce triglycerides in the liver, improve metabolism of lipoprotein and prevent occurrence of an obesity fatty liver, has same cooking applicability as common edible oil, good taste and high security and is applicable to edible oil, fat or grease processed food, etc.

The present invention relates to an edible insect oil, in particular to the insect which mainly takes the edible insect such as a cicada, a shrimp, a grasshopper, a silkworm and so on as the representation. The exploited products on the current market at home and abroad mainly include special animal feed and edible insect table dishes, as well as definite masses of insect material used as pet feed. The manufacturing method and the application of the edible insect oil are not reported at home and abroad. The present invention provides the edible insect oil and the manufacturing method and the application of edible insect oil, and achieves the industrialized and large-scale production. The technology is to cultivate in the industrialization way, purchase, filter, exclude sundries, expel toxin, and dip and make a solidify processing in hot water, as well as freeze, dry, crush, make the supercritical carbon dioxide extraction in the vacuum and so on working procedures, thereby getting edible insect health oil products. The present invention has the advantages that the extraction yield of edible insect oil can reach 30 percent, and the production can be used for special-functional health edible insect oil as well as functional food, leechdom and cosmetics additive.

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

The invention provides a gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and a preparation method of the gluten-free protein biscuit. Raw materials for manufacturing the gluten-free protein biscuit include sweet potato coarse dietary fiber starchy flour, sweet potato coarse dietary fiber superfine powder, sweet potato coarse dietary fiber nano-powder, sweet potato modified starch, extrusion sweet potato coarse dietary fiber powder, sweet potato coarse dietary fiber microwave treatment powder, sweet potato starch, food gum, plant source polyphenol, albumen, sugar, salt, baking soda, ammonium bicarbonate, edible oil, water and the like. The weight ratio of the raw materials is 10-40: 10-40: 10-20: 4-12: 5-12: 5-13: 0.5-6: 0.1-3: 0.1-0.7: 1-3: 0.5-25: 0.1-3: 0.1-1: 0.1-0.5: 14-34: 20-69. The sweet potato coarse dietary fiber gluten-free protein biscuit manufactured by the method has unique flavor of a sweet potato, is crisp in taste, golden in color and rich in protein, coarse fibers, vitamin, mineral elements and the like, and has fine nutrition and health care functions.

Methods for producing refined rice bran oil that include caustic treatment step(s) in an amount that is less than or equal to a theoretical amount of caustic required to neutralize practically all of the free fatty acids in the rice bran oil, but avoiding addition of excess caustic. An objective is to retain a high level of oryzanol in the refined oil.

The invention discloses an oil and fat composition containing diglyceride and use thereof. The oil and fat composition contains 35 to 90% of diglyceride by mass, 9 to 64% of triglyceride by mass, 0.1 to 5% of monoglyceride by mass and 2% of free fatty acid by mass, wherein the fatty acid of the oil and fat composition contains 1 to 45% conjugated trienes unsaturated fatty acid by mass and not more than 10% of saturated fatty acid by mass, and the mass ratio of Omega-6 unsaturated fatty acid to Omega-3 unsaturated fatty acid is 1 to 6:1. The oil and fat composition has the function of preventing and relieving metabolic syndrome, the applicability almost equivalent to common edible oils, good taste, high safety and low production cost, and is favorable for industrial production and marketing.

The invention relates to a sugar-free butter roll, characterized by comprising the materials with the weight percent: egg 150-900 parts, sugar-free modifier 50-200 parts, low gluten powder 200-800 parts, baking powder 2-10 parts, milk sachet 2-10 parts, cake oil 10-100 parts, milk essence 2-10 parts, liquid edible oil 20-100 parts, butter 500-2000 parts. The inventive butter roll is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main materials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

The invention belongs to the technical field of edible oil preparation and in particular relates to a method for extracting linseed oil with supercritical CO2. The method comprises the processes of preheating, extraction, primary separation, secondary separation and molecular distillation. The prepared linseed oil has bright orange-yellow color and has the special smell of linseeds. The total unsaturated fatty acids in the linseed oil are not less than 80%, and the content of linolenic acid in the linseed oil is not less than 57%. The method provided by the invention has the beneficial effects that in the extraction process, the technology is mature and is easy to operate; the pollutant discharge process does not exist in the whole production process, so that the method is environment-friendly; meanwhile, the method has the advantages of high yield, high purity, good quality of prepared linseed oil and the like; through further physiochemical index detection of the prepared linseed oil, the unsaturated fatty acid ingredients in the linseed oil are better retained, so that the linseed oil has better economic values.

The invention discloses a preparation method of fragrant duck by using Sanhu duck and relates to the food. According to the method, the pre-prepared dry marinade material comprises edible oil, salt, soy sauce, mature vinegar, cooking wine, white sugar, ginger, dry red pepper, anise, pepper, clove, cinnamon, amomum tsao-ko, interior eardamom, fennel, rhizoma kaempferiae, dried tangerine, cinnamon,monosodium glutamate, chicken powder and long pepper. The carefully chosen Sanhu duck is taken as a main material. The preparation method comprises the following steps of: cleaning the carefully chosen Sanhu duck, firstly carrying out dry curing, secondly tightly matching, thirdly caramelizing, fourthly carrying out roast smoking, fifthly cooking after cleaning, and finally carrying out vacuum packing, high-temperature sterilizing, cooling and checking, wherein the eligible product is the fragrant duck product. The fragrant duck prepared by the prepared method is unique in flavor, delicious and tasty, tender in meat texture, and abundant in nutrition, thereby being a healthy and delicate food, so that the life of people can be enriched. The preparation method is suitable for the processing of the Sanhu duck.

The invention discloses a method for rapidly detecting the content of a synthetic phenol antioxidant, particularly the content of BHA (Butyl Hydroxy Anisol), TBHQ (Tert-Butyl Hydroquinone) and PG (Propyl Gallate), in edible oil and fat and oil and fat food. The method comprises the following steps of: by using an organic solvent as an extracting agent, uniformly mixing the extracting agent and a sample to be detected; carrying out oscillating extraction; taking extraction liquid; adding 3-methyl-2-benzothiazolinonehydrazone hydrochloride and ammonium ceric sulfate which are used as color development reagents into the extraction liquid; shaking the mixture well; standing; and rapidly detecting the content of the synthetic phenol antioxidant by a spectrophotometry. In the method, large-scale expensive equipment such as an HPLC (High Performance Liquid Chromatography), a GC (Gas Chromatograph) and the like are not required. An instrument required by the method is simple. The method is simple and convenient to operate, can be completed by non professional staffs, has low cost, high accuracy and reproducibility, is time-saving and labor-saving and has wide market application prospect.