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54 results about "Egg phosphatide" patented technology
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Breviscapine-phosphotide compound and its preparing process
InactiveCN1359682AImprove absorption rateImprove absorptionOrganic active ingredientsUnknown materialsRefluxYolk
A breviscapine-phosphotide composition in the form of oral preparation or injection is prepared from breviscapine and soybean (or egg yolk, or synthetic) lecithine in a wt ratio of 1:(0.5-50) through heating, reflux, washing and drying. Its advantages are high stability and durability, and quickly taking its curative effect.
Owner:SHENYANG PHARMA UNIVERSITY
Fat emulsion injection liquid containing soybean oil, medium chain triglyceride, olive oil and fish oil and method for preparing the same
InactiveCN1965806AAvoid exhaustionImprove the outcome of standard clinical treatmentsOrganic active ingredientsMetabolism disorderYolkFish oil
The invention relates to an intralipid injection which contains soya oil, middle chain triglyceride, olive oil, and fish oil, wherein it comprises 48-72g.L soya oil, 48-72g / L middle chain triglyceride, 40-60g / L olive oil, and 24-36g / L fish oil, 108-162 mg / L dl-alpha-tocofecol, 9.6-14.4g / L lipovitellin, 22.5-27.5g / L pure glycerin, 240-360mg / L sodium oleate, 18-22mg / L caustic soda, and 1L injection water. The ratio between w-6 and w-3 aliphatic acid is 3.0-2.2:1. The invention optimizes and balances the aliphatic acid mode.
Owner:费森尤斯卡比华瑞制药有限公司
High-purity egg yolk lecithin and production method and applications thereof
ActiveCN101538278AImprove removal efficiencyHigh purityOrganic active ingredientsMetabolism disorderBiotechnologyYolk
Owner:JIANGNAN UNIV
Egg yolk lecithin microcapsules and preparation method thereof
The invention discloses egg yolk lecithin microcapsules and a preparation method thereof, belongs to the technical field of food processing and comprehensive utilization thereof, and relates to a method for preparing egg yolk lecithin microcapsules by using sodium alginate and chitosan as wall materials and using egg yolk lecithin as a core material. The method for preparing the egg yolk lecithin microcapsules comprises the following steps of: (1) preparing egg yolk lecithin emulsion, (2) preparing a sodium alginate and egg yolk lecithin mixed solution, (3) preparing gel beads, (4) performing film forming reaction, and (5) cross-linking, curing and drying. The egg yolk lecithin microcapsules prepared by the method have the advantages of long quality guarantee period and high encapsulation rate.
Owner:JILIN UNIV
Preparation method of high-purity egg yolk phosphatidylcholine (PC)
InactiveCN102863469ADissolution rate is fastLow denaturationPhosphatide foodstuff compositionsYolkMagnetite Nanoparticles
The invention provides a preparation method of high-purity egg yolk phosphatidylcholine (PC), relating to the field of production of foods and medicinal ingredients. The preparation method comprises the following steps of: picking fresh eggs, washing the eggs, disinfecting, and separating egg white from egg yolk to obtain a yolk liquid; diluting with a certain amount of pure water, adding to an ultrasonic extracting tank, leaching repeatedly 1-5 times with pulse ultrasonic waves by taking 80-95 percent ethanol as a solvent, concentrating and drying to obtain a crude PC extract; putting the crude PC extract into a subcritical extraction kettle, performing subcritical countercurrent leaching 1-5 times by taking liquefied propane or butane as a solvent, extracting in the material-liquid ratio of 1:(1-6) at the extracting temperature of 10-90 DEG C under the extracting pressure of 0.2-10.0MPa for 10-20 minutes, and desolventizing under reduced pressure to obtain an oil-free PC compound; and lastly, further refining by adopting magnetic nanoparticles to obtain high-purity yolk PC. The yield of the yolk PC prepared with the method is increased greatly, and the purity is over 98 percent.
Owner:HENAN YALINJIE BIOLOGICAL TECH
Highland barley instant noodles and processing technique thereof
InactiveCN1907100AImprove qualityNutrients are enhanced and stabilizedFood preparationGlutelinInstant noodle
The invention relates to a highland barley instant noodle and process for preparation comprising steps of mixing highland barley flour, purified water, dissolved palm oil, composite flour modifying agent, glutelin powder, phosphatidy icholine, salt, alkali, guar gum and enzyme, calendaring, boiling, chopping, frying and cooling down.
Owner:杜沛沪
Aquatic product sprout feed and its production method
InactiveCN101011112AReasonable formulaFull of nutritionClimate change adaptationAnimal feeding stuffPeptideSOYBEAN SEED OIL
The invention provides a fodder for aquatic products which comprises the following raw materials (by weight ratio): steam heated fish meal 30-50%, white fish flour 5-15%, active peptides 30-40%, glutelin powder 1-3%, active yeast 2-4%, vitamin 0.2-0.5%, microelement 0.2-0.5%, immunological polysaccharides 0.5-1.0%, soybean oil 1-3%, fish oil 1-3%, phosphatidy lcholine 3-5%. The invention also discloses the process for preparing the fodder.
Owner:JIANGSU TIANFULAI GROUP
Wolfberry fruit sauce and its preparing process
InactiveCN1666638AKeep natural fragranceUniform quality statusFood preparationLycium barbarum fruitSugar
The invention provides a condiment and its preparing process, wherein each 100 weight parts of the matrimony vine sauce comprises matrimony vine 62-85, phosphatidy lcholine 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. The process can prevent the raw material from being destroyed.
Owner:昆明大东方生物化学科技有限公司
Oil-in-water submicron emulsion serving as vaccine adjuvant and preparation method thereof
InactiveCN103784953AGood stabilityPharmaceutical non-active ingredientsImmunological disordersChemistrySodium oleate
The invention discloses an oil-in-water (O / W) submicron emulsion serving as a vaccine adjuvant. The O / W submicron emulsion is characterized by comprising (1) squalene or squalane, (2) an emulsifier and (3) auxiliary materials for injection, wherein the emulsifier is one or a mixture of soybean lecithin, egg yolk lecithin, hydrogenated soybean lecithin, hydrogenated egg yolk lecithin, polyethylene glycol-12-hydroxystearate, oleic acid and sodium oleate in any ratio. The invention further discloses a preparation method of the O / W submicron emulsion. By using the O / W submicron emulsion, the dosages of vaccines can be reduced, and adverse reactions are reduced. Moreover, the O / W submicron emulsion can be sterilized in an autoclaving manner, can be stored for a long time at 2-8 DEG C or at the room temperature, and is superior to the conventional O / W submicron emulsion adjuvant in safety and stability.
Owner:SHANGHAI INST OF PHARMA IND +1
Egg yolk lecithin soft capsule and its production process
InactiveCN1475216AOvercome water absorptionOvercoming the disadvantages of oxidationOrganic active ingredientsDigestive systemYolkCold chain
A yolk lecithin capsule is prepared from yolk lecithin 100 (wt. portions), vegetative oil 100-150, VE3, and tert-butylhydroquinone 0.03 as antioxidizing agent. Its advantages are no need of cold-chain transportation, and high content of phosphatidylcholine and linolenic acid.
Owner:SHANXI INST OF COAL CHEM CHINESE ACAD OF SCI
Heat-stable oil-in-water emulsion
InactiveUS20150050399A1Limited heat-stability provided by egg yolk can be improvedMilk preparationMilk preservationFiberWater insoluble
One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.
Owner:CONOPCO INC D B A UNILEVER
Montelukast sodium liposome solid preparation
InactiveCN102085187AImprove qualityImprove stabilityPharmaceutical non-active ingredientsRespiratory disorderCholesterolHYDROGENATED SOYBEAN LECITHIN
The invention provides a montelukast sodium liposome solid preparation which is prepared from raw and auxiliary materials comprising the following components in parts by weight: 5 parts of montelukast sodium, 15-30 parts of hydrogenated soybean phosphatidylcholine (HSPC), 8-20 parts of cholesterol, 4-12 parts of Tween 80, 20-50 parts of mannitol and 1-3 parts of soyasterol. The montelukast sodium liposome solid preparation has high stability, is stable in light and heat environments, is convenient to store, has the advantages of simple preparation method, high encapsulation rate and uniform particle size and can be preserved in a body for a long time, thereby improving the product quality of the preparation and reducing the toxic side effects.
Owner:HAINAN MEIDA PHARMA
Method for coproducing egg yolk lecithin, cephalin, yolk oil and low-denatured protein flour
ActiveCN102863470ARealize full utilization of high valueHigh purity PCPeptide preparation methodsDepsipeptidesSOY ISOFLAVONESLyase
The invention discloses a method for coproducing soybean germ oil, soybean germ protein concentrate, soybean oligosaccharides, soyasaponins and soy isoflavones by using soybean germs and relates to the grain deep-processing field. The method comprises the following steps: performing online stabilizing treatment on soybean germs; then with sub-critical fluid as the lyase, carrying out normal-temperature extraction and low-temperature desolventizing to produce soybean germ oil; and extracting polar components such as soybean oligosaccharides from the nonfat soybean germs by using sub-critical liquid ammonia and the like as the lyase and finally separating and purifying oligosaccharides, isoflavones and saponins in the extract; and finally separating soybean germ protein concentrate from the liquid ammonia raffinate, namely low temperature soybean germ meal. By adopting the co-production method, five products such as germ oil, oligosaccharides and soybean germ protein concentrate can be obtained simultaneously, the full utilization of soybean germs can be realized and the production cost is low; two-step extraction can be completed in different extraction sections of one leaching equipment, the investment is low; and zero emission is realized, and the method is green and environmentally friendly.
Owner:SHENYANG TIANFENG BIOLOGICAL PHARMA
Umbilical cord mesenchymal stem cell exosome facial mask
InactiveCN111407716AImprove fitRestore elasticityCosmetic preparationsToilet preparationsActive agentAntibacterial agent
The invention discloses an umbilical cord mesenchymal stem cell exosome facial mask. The facial mask comprises the following raw materials: P2-generation umbilical cord mesenchymal stem cell culture solution freeze-dried powder, umbilical cord mesenchymal stem cell exosome freeze-dried powder, sweet almond oil, isopropyl myristate, rhizoma bletillae, rhizoma chuanxiong, radix arnebiae seu lithospermi, palmitoyl pentapeptide, sodium carboxyethyl cellulose, ethylenediamine tetraacetic acid disodium salt, dodecamethylcyclohexasiloxane, egg yolk lecithin, cetostearyl alcohol, soy isoflavone, dipotassium glycinate, an antibacterial agent, an emulsifier, an active agent and allantoin. The facial mask is directly applied to the face when in use, procedures do not need to be prepared or ended, andthe operation is easy; the absorption speed of nutrient substances is high, the absorption effect is good, and the fitting effect of the facial mask is good; no preservative is added, the permeationeffect is good, the skin elasticity, luster and water content are increased, grease secretion is controlled, pores are finely shrunk, and skin wrinkles are faded.
Owner:GUANGDONG XIANKANGDA BIOTECH CO LTD
Preparation method of clevidipine butyrate injection fat emulsion
InactiveCN105878182AQuality improvementEasy to useOrganic active ingredientsEmulsion deliveryDisodium EdetateAntioxidant
The invention provides a preparation method of a clevidipine butyrate injection fat emulsion, wherein the fat emulsion consists of a main drug, an oil phase, an emulsifier, an antioxidant, an isoosmotic regulating agent, a chelating agent, a pH value regulating agent and injection water, wherein the oil phase is soybean oil; the emulsifier is egg yolk lecithin; the antioxidant is oleic acid; the isoosmotic regulating agent is glycerol; the chelating agent is edetate disodium; and the pH value regulating agent is sodium hydroxide. In the preparation, an emulsifying temperature is controlled at 60 DEG C, a stirring speed is at 2500r / min, a stirring duration is 10min, pH value is regulated to 8.5-9.0 by virtue of the sodium hydroxide, high-pressure homogeneous pressure is controlled at 700bar and the preparation method includes 6-8 cycle times. The clevidipine butyrate injection fat emulsion prepared by the technology disclosed by the invention is more stable in quality and convenient to use; and moreover, the preparation method is stable in process and suitable for mass production.
Owner:NANJING HEALTHNICE MEDICAL TECH
Health-care granules for relieving perinatal period dairy cow energy metabolism disorder and preparation method thereof
InactiveCN111903853AAlleviate negative energy balanceIncrease production capacityAccessory food factorsGranular deliveryBiotechnologyDisease
The invention relates to health-care granules for relieving perinatal period dairy cow energy metabolism disorder and a preparation method thereof, and belongs to the technical field of livestock breeding. The preparation method comprises the following steps: mixing palm oil, corn germ oil and medical stomach-soluble polyacrylic resin No.4 at 90 DEG C and dissolving; and immediately adding soybeanlecithin, zesterol, soy isoflavone, myricetin, nicotinamide, choline, vitamin E, calcium aspartate and magnesium stearate, and performing stirring and mixing for 1 minute, and performing spray granulation on the mixture to obtain the health-care granules for relieving the energy metabolism disorder of the dairy cow in the perinatal period. The health-care granules can prevent postpartum energy metabolic diseases, and is safe, practical and convenient. The health-care granules prepared by the components and the method disclosed by the invention can be used for relieving liver function damage,reducing ketone body generation, reducing the incidence rate of ketosis, relieving diseases caused by negative energy balance and improving the production performance of dairy cows in a perinatal period.
Owner:HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
Clarithromycin ion pair lipid microsphere injection and preparation method thereof
ActiveCN104771362AReduce pain and vascular irritationHigh antibacterial activityAntibacterial agentsOrganic active ingredientsSOYBEAN SEED OILGlycerol
The present invention relates to a method for preparation of a clarithromycin ion pair lipid microsphere injection from cholesteryl hemisuccinate (CHEMS). Every 100 ml of the injection comprises 0.05-0.5g of clarithromycin; 0.3-0.6g of cholesteryl hemisuccinate; 10g-20g of medium chain fatty acid triglyceride; 0-10g of injection soybean oil; 0.2g-4g of egg yolk lecithin; 0-4g of soybean lecithin; 0.2g-1g of Pluronic F-68; 2g-5g of glycerol; and 70g-90g of injection water. The physicochemical properties of the clarithromycin ion pair lipid microsphere injection conform to the requirements of intravenous medication, and the clarithromycin ion pair lipid microsphere injection can tolerate 10 min of high-pressure steam sterilization at 121 DEG C. At the same time, the ion pair technology is used in preparation of a nano preparation for the first time in the world, the clarithromycin transmembrane ability is improved, bacterial drug resistance is reduced, and the drug efficacy is improved. The sample prepared in the study is good in long-term storage physical and chemical stability, and small in vascular irritation, can improve the compliance of patients and improves the therapeutic effect.
Owner:SHENYANG PHARMA UNIVERSITY
Liquid emulsion therapy for treating acute cannabinoid intoxication
ActiveUS20200261361A1Improve behaviorEnhance speechEmulsion deliveryEster active ingredientsDrug intoxicationGlycerol
A lipid emulsion composition including soybean oil, egg lecithin, glycerol and, or osmolality and method for treating acute cannabinoid intoxication or intoxication from other substances, such as alcohol or other drugs, by orally or intravenously administering this composition according to a predetermine protocol to treat patients experiencing acute cannabinoid intoxication or intoxication from other substances. The lipid emulsion composition could be administered to the intoxicated patient orally or intravenously. In some embodiments, the lipid emulsion composition includes soybean oil, egg yolk phospholipids, and glycerin.
Owner:DONALDSON IV JACK
Antiperspirant and preparation method thereof
InactiveCN104887550AReduce sweatingCosmetic preparationsToilet preparationsAluminium chlorideSweat gland
The invention discloses an antiperspirant and a preparation method thereof. The antiperspirant comprises the following raw materials in parts by weight: 10-30 parts of octadecyl dimethyl amine oxide, 20-40 parts of hydrogenated castor oil, 40-60 parts of C12-C15 alcohol polyvinyl ether, 10-20 parts of alkyl dimethyl benzyl ammonium chloride, 2-8 parts of talcum powder, 3-10 parts of aluminum chloride hexahydrate, 20-50 parts of alkylbenzene sulfonates and 10-40 parts of hydrogenated egg phosphatidylcholine. The preparation method comprises the following steps: mixing octadecyl dimethyl amine oxide, hydrogenated castor oil, C12-C15 alcohol polyvinyl ether and alkyl dimethyl benzyl ammonium chloride, and then heating to 50-60 DEG C; adding aluminum chloride hexahydrate, alkylbenzene sulfonates and hydrogenated egg phosphatidylcholine, heating to 80-85 DEG C, and carrying out stirring reaction for 20-30 minutes; and adding talcum powder, and stirring evenly. Due to the addition of hydrogenated egg phosphatidylcholine, the antiperspirant is capable of preventing sweat glands from sweating, and reducing the sweat.
Owner:SUZHOU BEC BIOLOGICAL TECH
Sugar-free milk lollipop and its preparation technology
InactiveCN102823707AHas a nourishing effectLong aftertasteConfectionerySweetmeatsBiotechnologySugar free
The invention relates to the technical field of food processing, especially to a sugar-free milk lollipop and its preparation technology. The invention is characterized in that the sugar-free milk lollipop is prepared according to a sugar-free milk lollipop production technology and raw materials for the preparation of the sugar-free milk lollipop comprise: by weight, 65-75% of xylitol, 9-10.4% of cream, 2.3-4.17% of whey powder, 0.9-1.04% of salt, 2.26-2.6% of phosphatidylcholine bilayer, 0.09-0.1% of essence, 9-10.4% of sugar-free condensed milk, 4.5-5.2% of monostearin and the balance being water. By the implement of the technology, the prepared sugar-free milk lollipop has a nourishing effect, is tasty, has an unforgettable flavor, and is of superior quality. In addition, the preparation technology is simple.
Owner:陈志宁
Allicin fatty milk injection and preparation technics thereof
InactiveCN101112360BReduce osmotic pressureQuality cannot be guaranteedSulfur/selenium/tellurium active ingredientsAntiviralsGlycerolPharmaceutical Substances
Owner:福州璐珈医药科技有限公司
Production technology of flurbiprofen axetil fat emulsion injection
InactiveCN113559061AEnables low pressure preparationLower requirementOrganic active ingredientsAntipyreticYolkGlycerol
The invention discloses a production technology of a flurbiprofen axetil fat emulsion injection. The production technology comprises the following steps of: S1, water phase preparation: preparing a water phase from glycerol and disodium hydrogen phosphate by using water for injection, adjusting the pH value of the water phase to 9-10 by using citric acid, and controlling the temperature of the water phase at 60-80 DEG C; S2, oil phase preparation: mixing soybean oil, flurbiprofen axetil and egg yolk lecithin to prepare an oil phase, and heating the oil phase to 75-85 DEG C; S3, primary emulsion preparation: adding the oil phase prepared in the step S2 into the water phase prepared in the step S1 in a stirring state to prepare emulsion, and controlling the temperature of the emulsion at 60-85 DEG C; and S4: homogenizing the emulsion obtained in the step S3 through a homogenizer, dividing homogenization into three stages, wherein the pressure of first homogenization is 160 / 100 bar, the pressure of second to sixth homogenization is 800 / 100 bar, and the pressure of seventh homogenization is 160 / 100 bar. The particle size and the pH value of the flurbiprofen axetil fat emulsion injection prepared by the technology disclosed by the invention can meet the requirements of the human body, and the requirement on equipment is not high.
Owner:SICHUAN KELUN PHARMA CO LTD
Steamed bread aging extender and preparation method thereof
The invention discloses a steamed bread aging extender and a preparation method thereof, wherein the steamed bread aging extender contains the following components by weight: 10-20 parts of soybean oil, 10-20 parts of cane sugar, 0.2-0.6 parts of phosphatidylcholine bilayer, 0.1-0.5 parts of sodium stearyl lactate, 0.1-0.5 parts of glycerin, 0.05-0.1 parts of polyglycerol polyricinoleate, and 60-80 parts of water. The preparation method comprises: adding cane sugar, sodium stearyl lactate, glycerin and polyglycerol polyricinoleate into water, uniformly mixing at 50-60 DEG C, then adding soybean oil and phosphatidylcholine bilayer, and continuously stirring for 10-20min; and homogenizing a prepared mixed liquid in a high pressure homogenizer with 40-60MPa of pressure, to obtain the steamed bread aging extender after homogenization. The provided steamed bread aging extender is prepared in a steamed bread preparation process, can improve the quality of the steamed bread, and simultaneously makes the anti-aging time of the steamed bread reach more than 4 days.
Owner:葛小飞
Tacrolimus eye drop
InactiveCN110870872AEffective protectionLong-term effective protectionOrganic active ingredientsSenses disorderCellulosePolyvinyl alcohol
The invention discloses a tacrolimus eye drop, and belongs to the field of pharmaceutical chemicals. The tacrolimus eye drop contains the following components in parts by weight: 100-120 parts of water, 60-80 parts of tacrolimus, 50-75 parts of sodium deoxycholate, 40-50 parts of polyvinyl alcohol, 30-50 parts of genistein, 20-25 parts of sodium chloride, 18-23 parts of capric triglyceride, 15-19parts of hydroxypropyl methylcellulose, 13-17 parts of potassium dihydrogen phosphate, 10-16 parts of ethyl acetate, 10-13 parts of soybean phospholipid, 10-12 parts of egg yolk lecithin, 8-12 parts of polyethylene glycol, 6-9 parts of xanthan gum, 5-8 parts of glyceryl behenate, 4-6 parts of povidone, 1-3 parts of a preservative agent. The tacrolimus eye drop provided by the invention solves theproblem that a traditional eye drop has hidden damage to eyes and cannot be used for a long time.
Owner:李达欣
A kind of industrial preparation method of phosvitin phosphopeptide and yolk polypeptide
ActiveCN112111546BRealize deep processingRealize industrialized mass productionHydrolysed protein ingredientsFood processingEnzymatic hydrolysisPhosphopeptide
Owner:JIANGNAN UNIV
Etomidate injection preparation and preparation method thereof
ActiveCN111419797AReduce hydrolysisLarge particle sizeOrganic active ingredientsAnaestheticsMedication injectionGlycerol
Owner:WUHAN DOCAN PHARMA
Lipid emulsion therapy for treating acute cannabinoid intoxication
Owner:DONALDSON IV JACK
Egg yolk lecithin and preparation method thereof
InactiveCN111393470AEasy to operateReduce production energy consumptionGroup 5/15 element organic compoundsPharmaceutical non-active ingredientsBiotechnologyYolk
The invention relates to the field of medicine, in particular to an egg yolk lecithin and a preparation method thereof. The egg yolk lecithin provided by the invention contain specific content of phosphatidylcholine and phosphatidyl ethanolamine, and can be used for preparing high-quality lipidosome; meanwhile, the preparation method of the egg yolk lecithin provided by the invention has the advantages of simple operation, low production energy consumption, low extraction cost, high transfer rate of effective components, safe production process, easy industrial large-scale production and the like.
Owner:南京康海磷脂生物技术有限公司 +1
Oil powder composition for chicken feed as well as preparation method and application of oil powder composition
PendingCN114271398AMeet growth needsImprove hatchabilityAnimal feeding stuffAccessory food factorsBiotechnologyVegetable oil
The invention relates to an oil meal composition for chicken feed as well as a preparation method and application of the oil meal composition. The oil meal composition comprises 6-9 parts of sunflower seed oil, 6-9 parts of sesame oil, 8-12 parts of palm oil, 35-45 parts of corn oil, 8-12 parts of soybean oil, 12-18 parts of rapeseed oil, 8-12 parts of linseed oil and 80-100 parts of puffed corn. According to the composition characteristics of different vegetable fat fatty acids and the difference of fatty acid nutritional requirements of laying hens, different natural vegetable oils are subjected to scientific proportioning, ultramicro shearing, enzyme digestion exchange and efficient emulsification refining, lysolecithin is coated on the surfaces of oil drops, and balanced fat more suitable for chicken feed is obtained; the effective feed utilization rate and the laying hen hatching rate can be improved; the dark spot egg rate is reduced by 60% or above, and the Hardgrove unit of eggs and the freshness of the eggs are improved; the oil powder composition provided by the invention is rich in medium-chain fatty acid, improves the immunity, reduces the occurrence of digestive tract diseases, and realizes'antibiotic-free breeding '.
Owner:CHINA AGRI UNIV +1
Edible oil-in-water emulsion comprising egg yolk components
InactiveUS20210282442A1Low in fatQuality improvementEdible oils/fats ingredientsProtein composition from eggsOil emulsionA lipoprotein
The present invention provides a method of preparing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. % of oil, 65-20 wt. % water and 0.5-6 wt. % egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, said method comprising the steps of:a. increasing the pH of a liquid aqueous mixture comprising a first egg yolk plasma fraction to a pH of at least 9 and keeping the liquid aqueous mixture at said pH for 1-300 minutes followed by decreasing the pH of the mixture to a pH of 7 or less to produce an alkaline treated egg yolk plasma liquid comprising alkaline treated egg yolk plasma fraction;b. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction;c. combining the alkaline treated egg yolk plasma liquid with the pre-emulsion to produce a second pre-emulsion; andd. homogenizing the second pre-emulsion to obtain an oil-in-water emulsion;wherein the egg yolk proteinaceous component of the oil-in-water emulsion has the following composition:60-75 wt. % LDL;8-14 wt. % livetin;11-18 wt. % HDL;2-5 wt. % phosvitin.
Owner:CONOPCO INC D B A UNILEVER
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