146 results about "Dietary Oils" patented technology

The invention provides linseed oil rich in vitamin E and capable of enhancing linolenic acid activity and a preparation method of the linseed oil, and belongs to the technical field of edible oil processing. The preparation method of the flaxseed oil comprises the following steps: mechanically polishing and degumming flaxseeds, and then carrying out microwave thermal refining and low-temperature squeezing to obtain virgin flaxseed oil and a squeezed cake; adsorbing and deacidifying the primary oil through modified diatomite to obtain refined oil; carrying out ethanol solution ultrasonic extraction and supercritical CO2 extraction on the pressed cake to obtain a high-purity vitamin E extract; and finally, mixing the extract with the refined linseed oil to obtain the linseed oil. Through the whole-process low-temperature, physical adsorption and efficient extraction and purification process, the retention rate and enrichment degree of vitamin E are remarkably improved, meanwhile, nutritional ingredients such as alpha-linolenic acid are effectively protected, use of synthetic antioxidants is avoided, and the product has the advantages of being high in oxidation stability, good in safety, excellent in sensory quality and the like and is suitable for industrial production. The edible oil is suitable for being used as a nutritional supplement, edible oil or food additive.

To provide a method for suppressing an increase in acid value of a frying oil and fat composition.SOLUTION: A method for suppressing an increase in acid value of a frying oil and fat composition, the method comprising adding to an edible oil and fat at least one emulsifier selected from the group consisting of polyglycerin-condensed ricinoleic acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester, wherein further addition of a conditioned oil enables further suppression of the increase in acid value.SELECTED DRAWING: None

Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt % compared with not using the enzyme treatment; and the enzyme may also include cellulase and / or phospholipase. The method does not reduce or substantially reduce the quality of the bakery product, and allows same to have a shelf life of at least 4 days. Also involved is baked fat and oil prepared from the above-mentioned enzyme and edible fat and oil.

They are prepared by a high energy method (e.g. by sonication) from: an oily solution of edible oils (e.g. high-oleic sunflower oil) as solvent, with melatonin (e.g. 100 μM) and edible fat-soluble antioxidant agents (e.g. 100 μM α-tocopherol), and an aqueous solution of edible water-soluble stabilizing agents (e.g. dextrin 1% w / v). These formulations, applied externally (e.g. by spraying) are useful for preharvest application and / or postharvest preservation of fruits or vegetables, particularly of stone fruits, and specifically of sweet cherries. In two varieties of sweet cherries and two varieties of plums, preservations with the formulations are significantly better than those reached with aqueous solutions of melatonin, or with a commercial formulation, or in the absence of treatment.

This invention relates to the field of oil and fat synthesis technology, specifically to a method for preparing nervonic acid monoglyceride. In this invention, nervonic acid and glycerol are used as raw materials, and an esterification reaction is carried out under microwave assistance to obtain a first mixture containing nervonic acid monoglyceride, nervonic acid diglyceride, nervonic acid triglyceride, unreacted nervonic acid and glycerol, and a catalyst. Glycerol and the catalyst are removed by ethyl acetate extraction to obtain a second mixture. Subsequently, taking advantage of the temperature-sensitive nature of nervonic acid monoglyceride in edible oils, it is separated and purified to obtain nervonic acid monoglyceride. The esterification reaction under microwave assistance not only avoids the corrosion and contamination problems caused by traditional acid catalysts, but also significantly shortens the esterification reaction time, improves synthesis efficiency, and effectively inhibits the isomerization of cis-nervonic acid during the reaction, ensuring the stability of the product configuration.

Provided is a small-piece oil and fat composition having good dispersibility and extensibility. This small-piece oil and fat composition contains 65%-100% by mass of edible oil and fat, wherein: the content of a saturated fatty acid having 16 carbon atoms in fatty acids constituting the edible oil and fat is 35%-60% by mass; the content of a saturated fatty acid having 18 carbon atoms in the fatty acids constituting the edible oil and fat is 3%-20% by mass; and the solid fat content of the edible oil and fat at 20°C is 39%-50%.

To provide a plant milk that exhibits natural sweetness and a rich taste.SOLUTION: A plant milk containing a saccharified grain liquid prepared using grain flour including husks. The grain in the grain flour including husks is preferably oats. The plant milk preferably further contains a marine-derived potassium salt. The plant milk preferably further contains an edible oil or fat. The content of the husks in the grain flour including husks is preferably 2 mass% or more and 90 mass% or less.SELECTED DRAWING: None

The application discloses a 3D printing method of a citrus sac non-homogeneous distribution tea snack, and comprises the following steps: first, preparing a protein polysaccharide gel with thermal reversibility to facilitate the mixing and uniform dispersion of non-homogeneous materials; based on the thermal reversibility of polysaccharide, a recyclable protein polysaccharide 3D edible ink is developed; second, through high-speed homogenization or ultrasonic vacuum-assisted immersion of ascorbic acid and tea polyphenol, the citrus sac is subjected to osmotic dehydration treatment, and the size of the citrus sac particles is reduced, and the 3D printing characteristics are improved. Through ultrasonic vacuum-assisted immersion of ascorbic acid and tea polyphenol, the citrus sac not only increases the taste of a mouthful of juice of the tea snack with non-homogeneous distribution of citrus sacs, but also improves the nutritional characteristics of the non-homogeneous printing product containing citrus sacs. In the application, different treatment methods are selected for different size types of citrus sac particles, and the non-homogeneous 3D printing is carried out by matching appropriate printing parameters, so that the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the

The present invention provides for a method for obtaining an oil extract of cannabis. The method includes: (a) contacting cannabis biomass and an edible oil; (b) pressing between a pair of plates to provide spent cannabis and an oil extract of cannabis; and (c) separating the spent cannabis biomass and the oil extract of cannabis.

The invention discloses an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, so that a user can feel strong and mellow sesame flavor and baking fragrance of sesame. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less, and containing sesame, edible oil and fat, egg yolk, acetic acid and a high-sweetness sweetener, the sesame contains ground crushed sesame and sesame paste, and the content of the sesame is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the content of edible oil and fat is 3.0-20% by mass relative to the total amount of the acidic emulsified liquid seasoning; the egg yolk content is 0.003-0.10 parts by mass per 1 part by mass of the edible fat and oil in terms of raw.

The invention discloses eight-treasure cheese and a preparation method thereof. The eight-treasure cheese comprises milk-containing food base material powder; milk powder; edible fat and oil products; concentrated milk; eight-ingredient powder; edible particles; and cheese powder. Edible oil and fat products are added into the eight-treasure cheese; through cooperation of the concentrated milk, the eight-ingredient powder and the edible particles, the milk-containing solid forming product is convenient to process and form, good in formability, relatively good in chewiness, relatively low in water activity value, convenient to store at normal temperature and relatively long in quality guarantee period, and can simultaneously take good flavor, good forming and relatively long quality guarantee period into consideration.

Provided are a non-stick cookware and a manufacturing method thereof. The non-stick cookware comprises a substrate, a material layer comprising metal arranged on the substrate layer, and a fatty acid modified layer arranged on the substrate layer. Due to the arrangement of the fatty acid modified layer on the material layer comprising metal, fatty acid salt is formed by fatty acid and metal atoms, on one hand, the surface fatty acid salt can isolate food and the cookware in micro contact, on the other hand, the fatty acid salt can firmly lock edible oil to form an oil film as a lipophilic group, thereby avoiding food sticking to the cookware.

The application discloses a functional salt loaded with lutein and a preparation method thereof, and belongs to the technical field of microcapsules. The functional salt with a hollow structure is prepared by using edible oil containing lutein as an oil phase, using food source protein containing edible salt and a food-grade polysaccharide solution as an aqueous phase, and using a spray drying method. The functional salt loaded with lutein prepared by the method does not contain any surfactant, and can realize a salt reduction effect of 30-50% under the same sufficient salty taste. In addition, the lutein is encapsulated in the oil phase, so that the problems of poor water solubility and low bioavailability of the lutein are solved, and the daily dietary supplement of the lutein is increased.

According to the functional healthy plant blend oil and the application thereof disclosed by the invention, various edible oils are reasonably selected and matched, so that intake of different fatty acids can be met, the nutritional value is high, and the health-care effect of the functional healthy plant blend oil can be improved; the product has prevention and auxiliary improvement effects on part of diseases including high cholesterol, obesity, cancer, haemorrhoids, constipation, rheumatic arthritis and the like, for example, rich unsaturated fatty acid can achieve the effect of reducing cholesterol, and vitamin E contained in the product also has the effects of resisting oxidation and the like, so that damage of free radicals to cells can be reduced.

The present invention provides an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, and can feel strong and mellow sesame flavor and baking fragrance of sesame. The invention relates to an acidic emulsified liquid seasoning which has calorie of 230kcal / 100g or below and contains sesame, edible oil, an emulsifier, an acid material and granulated sugar instead of a sweetening agent and oolong tea powder. The sesame contains ground sesame powder and sesame paste; the sesame content is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the total content of the ground crushed sesame and the sesame paste is 0.5 mass% or more relative to the total amount of the acidic emulsion seasoning in terms of dry matter; the content of the edible oil and fat is 3.0-20% by mass (inclusive) relative to the total amount of the acidic emulsion seasoning.

The invention provides low-temperature squeezed edible oil rich in omega-3 fatty acid and a preparation method of the low-temperature squeezed edible oil, and relates to the field of foods. The method comprises the following steps: taking flaxseeds, perilla seeds, walnut kernels, plukenetia volubilis linneo kernels and trichosanthes kirilowii maxim seeds, pretreating and crushing for later use; uniformly mixing 10-70 parts of the treated flaxseed powder, 5-50 parts of the treated purple perilla seed powder, 10-60 parts of the treated walnut kernel powder, 5-40 parts of the treated plukenetia volubilis linneo kernel powder and 1-30 parts of the treated trichosanthes kirilowii maxim seed kernel powder to obtain a mixed raw material; squeezing the mixed raw material for 30-90 minutes under the conditions that the pressure is 30-80 Mpa and the temperature is 20-60 DEG C to obtain crude oil; and filtering the crude oil to obtain the low-temperature squeezed edible oil rich in omega-3 fatty acid. The edible oil is rich in omega-3 fatty acid, so that the problem of insufficient omega-3 fatty acid intake of residents can be solved; the raw materials are compounded, so that the defect of poor flavor of raw material oil pressing rich in omega-3 fatty acid is overcome.

To provide a food product with reduced adhesion, an oil composition for manufacturing the food product, a method for manufacturing the food product, and a method for reducing the adhesion of a food product.SOLUTION: A food product comprising an oil composition containing an emulsifier with an HLB of 3-8 at 0.05-15 mass% and edible oil at 80-99.95 mass% is provided. The edible oil contains an oil composition comprising medium-chain fatty acid triglycerides with 6-12 carbon atoms as constituent fatty acids at 50-100 mass%. The food product has a hardness of 200-20,000 N / m2 and an adhesion of 1,500 J / m3 or less. Further, a method for manufacturing a food product having a hardness of 200-20,000 N / m2 and an adhesion of 1,500 J / m3 or less, comprising the step of mixing the oil composition is provided. Furthermore, a method for reducing the adhesion of a food product by mixing the oil composition, and the oil composition for manufacturing the food product are provided.SELECTED DRAWING: None

The invention provides a preparation method of calcium alginate microspheres with uniform size, which comprises the following steps: S1) heating and mixing first edible oil and a first surfactant to obtain an oil phase; mixing sodium alginate with water to obtain a water phase; s2) respectively introducing the water phase and the oil phase into a crisscross microchannel to obtain a water-in-oil microsphere; and S3) curing the water-in-oil microspheres in a curing liquid to obtain the calcium alginate microspheres. Compared with the prior art, the preparation method has the advantages that the oil phase and the sodium alginate aqueous solution are sheared in the intersection channel to form the water-in-oil microspheres, then the water-in-oil microspheres are subjected to the curing reaction in the turbid liquid containing the calcium chloride microemulsion, and finally the calcium alginate microspheres are obtained, so that collision fusion after the water-in-oil microspheres are generated is reduced; therefore, the obtained calcium alginate microspheres have the characteristics of round and uniform shape, uniform size and high curing speed, meanwhile, the operation is simple, and the preparation cost is low.

The invention discloses animal and plant blend oil conforming to a dietary fatty acid equilibrium standard and a preparation process thereof, and belongs to the technical field of edible oil and fat processing. The blend oil is prepared from the following components in parts by mass: 5 to 30 parts of low-cholesterol animal oil, 70 to 95 parts of various vegetable oil and 0.001 to 0.015 part of an emulsifier RXLY-2. The method is characterized in that the fatty acid composition of the final product simultaneously meets the condition that the mass ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is (0.95-1.05): (0.95-1.05): (0.95-1.05), and the mass ratio of linoleic acid to alpha-linolenic acid is 4: 1-6: 1. The preparation process comprises the following steps: preheating and emulsifying the animal oil, mixing with the vegetable oil, heating and curing, filtering and filling and the like. According to the invention, through scientific proportioning and a specific process, the internationally recognized'double gold proportion 'of dietary fatty acids is accurately realized, the problems of unbalanced nutrition and imbalance ratio of essential fatty acids of single edible oil are solved, and the product has good stability and is suitable for long-term eating by various people.

The invention relates to the technical field of edible oil and fat processing, and discloses a sunflower seed oil double-zero double-low deodorization and by-product efficient recovery method, which comprises the following steps: carrying out degumming pretreatment on sunflower seed crude oil, pumping the sunflower seed crude oil into an extraction tower, and carrying out supercritical extraction on the sunflower seed crude oil and high-pressure carbon dioxide fluid. The extraction phase sequentially passes through a multi-stage analysis system; a refined sunflower seed oil finished product is separated by depressurizing and cooling in a first-stage analysis kettle; converting into a subcritical state in a second-stage desorption kettle, and selectively intercepting and separating out the phytosterol by utilizing beta-CD-PU porous cross-linked microspheres filled in the second-stage desorption kettle; depressurizing and separating out vitamin E in a third-stage desorption kettle; and finally entering a flash tank to gasify the carbon dioxide, and separating free fatty acid and small molecule leftovers with peculiar smell. According to the invention, nutritional ingredient loss and trans-fatty acid generation caused by high-temperature deodorization are avoided, and grease deodorization and step-by-step accurate separation and independent recovery of multiple byproducts are realized.

To provide an acidic oil-in-water emulsified seasoning that exhibits superior melt-in-the-mouth and form retention after baking, and has superior richness of taste after baking.SOLUTION: The present invention provides an acidic oil-in-water emulsified seasoning, comprising enzyme-treated egg yolk, a saccharide of disaccharide or lower, an acidulant, a thickener, and edible oil and fat, wherein the content of the saccharide of disaccharide or lower is 10 mass% or more relative to the total amount of the acidic oil-in-water emulsified seasoning, the content of the saccharide of disaccharide or lower is 14.0 pts.mass or more relative to 1 pt.mass of the acidulant, the thickener includes a cold-water swelling tamarind seed gum, the content of the cold-water swelling tamarind seed gum is 0.05 mass% or more and 1.2 mass% or less relative to the total amount of the acidic oil-in-water emulsified seasoning, and the content of the edible oil and fat is more than 40 mass% relative to the total amount of the acidic oil-in-water emulsified seasoning.SELECTED DRAWING: None

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

Disclosed herein are efficient catalytic processes for making up to 100% bio-based, silicon-free, furan-based compounds from raw-materials that are sourced from non-food biomass, inedible oil seeds, natural oils. Cosmetic product formulations containing these furan-based compounds are also disclosed.

The present application relates to the field of edible oils, and specifically discloses a preparation process for high-oleic peanut oil and high-oleic peanut oil. A preparation process for high-oleic peanut oil comprises the following steps: raw material selection: selecting peanut kernels with an oleic acid content of 75% or more; cleaning: removing immature kernels, damaged kernels, moldy kernels, stones, and metals from the peanut kernels; removing red skins: roasting the peanut kernels to a moisture content of 4-5.5%, cooling to room temperature, removing the red skins, and obtaining peanut kernels and peanut red skins; pressing: stir-frying the peanut kernels and pressing them to obtain crude oil and peanut cakes, which are then cooled; pre-coating: mixing oil, diatomaceous earth, and perlite, and then circulating pre-coating on a filter device after mixing; filtering: filtering the crude oil using the pre-coated filter device and nitrogen-filling and filling. The preparation process for high-oleic peanut oil of the present application has the advantages of few filtration passes, less use of filtration raw materials, and good low-temperature resistance and difficulty in stratification of the high-oleic peanut oil produced.

The present invention provides an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, and can feel strong and mellow sesame flavor and baking fragrance of sesame. The invention relates to an acidic emulsified liquid seasoning, the calorie of which is 230kcal / 100g or less, and which contains sesame, edible oil, an emulsifier, an acid material and granulated sugar instead of a sweetening agent and caramel liquid. The sesame contains ground sesame powder and sesame paste; the sesame content is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the total content of the ground crushed sesame and the sesame paste is 0.5 mass% or more relative to the total amount of the acidic emulsion seasoning in terms of dry matter; the content of the edible oil and fat is 3.0-20% by mass (inclusive) relative to the total amount of the acidic emulsion seasoning.

The application discloses an oil and fat composition for resisting porcine enterovirus infection and application thereof. The oil and fat composition comprises at least two of glyceryl monopentanoate, glyceryl monolinoleate and glyceryl monomyristate. The oil and fat composition can further comprise anhydrous ethanol, propylene glycol, dimethyl sulfoxide, edible oil, Tween 80, lactose, mannitol, soluble starch, water and other auxiliary materials for preparing oil and fat composition preparations. The oil and fat composition can inhibit enterovirus through multiple channels and multiple levels, and improve the antiviral effect. Adding the oil and fat composition in the feed of pigs can not only improve the antiviral ability, but also reduce the inflammatory reaction caused by pathogenic infection through the anti-inflammatory and immune regulation effects, effectively prevent and treat the infection of porcine enterovirus diarrhea, and thus reduce the incidence of porcine enterovirus diarrhea and the mortality of pigs with the disease. The oil and fat composition can be used for preparing a medicine or a feed additive for treating and preventing porcine enterovirus diarrhea.

The invention relates to instant small crispy meat with Tibetan tea flavor and a preparation method thereof. The preparation process comprises the following steps: pickling streaky pork, and soaking the streaky pork with a functional emulsion constructed by using tea polyphenol, tea polysaccharide, Tibetan tea and avocado as main components; a double-layer powder coating process is adopted, the first layer is composed of high-viscosity modified starch, egg white powder and Tibetan tea powder, and a moisture barrier layer is formed through hot oil presetting; the secondary layer adopts pregelatinized hydroxypropyl starch, wheat protein and a calcium carbonate cross-linking agent to construct a fragile framework, so that the oil absorption rate is remarkably reduced, and the crispness is enhanced. The tea polyphenol and the tea polysaccharide synergistically improve the oxidation resistance, the antibacterial activity and the meat water binding capacity, phospholipid / sterol in the avocado is used as a natural emulsifier of the emulsion, and the phospholipid / sterol and polyunsaturated fatty acid in the edible oil balance pork saturated fat. In addition, the Tibetan tea not only gives Tibetan tea flavor to the small crispy meat, but also is rich in various lipases and rich fibers, and has the effects of reducing moisture permeation and balancing the absorption of cholesterol and fat, so that the instant small crispy meat is more delicious and healthy.

The present invention relates to the use of a taste-masking agent selected from the group consisting of cellulose; starch; xanthan gum; gellan gum; alginate; galactomannan, such as fenugreek, guar gum, tara gum, locust bean gum and cassia gum; gum karaya; gum tragacanth; carrageenan; and mixtures thereof for improving one or more of the mouthfeel, taste, aftertaste and odour of a liquid aqueous nutritional composition comprising a nucleotide and / or a nucleoside. The present invention also relates to a nutritional composition comprising a bitter nucleotide and / or a nucleoside component having improved organoleptic properties, such as improved mouthfeel, taste, aftertaste and odour. In particular, the present invention relates to a composition comprising said bitter nucleotide and / or a nucleoside component, in particular comprising a uridine-containing nucleotide and / or a nucleoside in combination with a bitter edible oil, such as fish oil.

A system for purifying edible oils includes a train of fiber reactors arranged in series and where the oil and water run counter current from reactor to reactor. The edible oils may be first neutralized with an alkali solution and then washed with water to thereby remove impurities such as free fatty acids, mono- and diacylglycerols, phospholipids, glycolipids, trace metals, soap and unsaponifiable matter. The system allows for continuous, high-yield production of improved quality edible oils through the implementation of surge vessels and the reprocessing of emulsions from the interface. In addition, the system also describes the implementation of acid splitting to reprocess the aqueous waste stream prior to implementing a water purification schema.

This invention provides a method for producing an edible oil composition that can easily suppress the oxidative degradation of refined edible oils, and a method for regenerating refined edible oils that have deteriorated due to oxidation. [Solution] The present invention provides a method for producing an edible oil composition, characterized by adding an effective amount of phosphoric acid to refined edible oil to suppress the oxidation of the refined edible oil, thereby obtaining an edible oil composition containing the phosphoric acid. The present invention provides a method for regenerating refined edible oil, characterized by adding phosphoric acid to refined edible oil with an elevated peroxide value and heating it.