562 results about "Fat composition" patented technology

The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological properties as does said SR21 strain, the said SR21 strain and microorganism having the ability to produce the (n-3) series of docosahexaenoic acid (DHA) and the (n-6) series of docosapentaenoic acid (DPA), and the invention also relates to a process for preparing the (n-3) series of DHA and the (n-6) series of DPA utilizing said microorganisms. The microorganisms according to the present invention are superior in their proliferation character and their propensity to produce fat, and have the ability to produce the (n-3) series of DHA and the (n-6) series of DPA very well. Accordingly, it is possible to effectively produce the (n-3) series of DHA and / or the (n-6) series of DPA, which are useful in the fields of foods and pharmaceuticals, using the microorganisms according to the present invention. In addition, the present invention provides a fat obtained by culturing the present microorganisms. Since the fat composition contains the (n-6) series of DPA in addition to the (n-3) series of DHA having various physiological activities, it is possible to stably and effectively supply the (n-6) series of DPA and / or the (n-3) series of DHA to subjects in need of these highly unsaturated fatty acids by adding the fat composition to various feedstuffs or foods.

Compositions and methods useful in the reduction of localized fat deposits in patients in need thereof using pharmacologically active detergents are disclosed. The pharmacologically active detergent compositions can additionally include anti-inflammatory agents, analgesics, dispersion or anti-dispersion agents and pharmaceutically acceptable excipients. The pharmacologically active detergent compositions are useful for treating localized accumulations of fat including, for example, lower eyelid fat herniation, lipodystrophy and fat deposits associated with cellulite and do not require surgical procedures such as liposuction.

Compositions and methods useful in the non-surgical removal of localized fat deposits in patients in need thereof using pharmacologically active detergents are disclosed. The pharmacologically active detergent compositions can additionally include anti-inflammatory agents, analgesics, dispersion agents and pharmaceutically acceptable excipients but do not contain phosphotidylcholine. The pharmacologically active detergent compositions are useful for treating localized accumulations of fat including lower eyelid fat herniation, lipodystrophy and fat deposits associated with cellulite and do not require surgical procedures such as liposuction.

Compositions and methods useful in the non-surgical removal of localized fat deposits in patients in need thereof using pharmacologically active detergents are disclosed. The pharmacologically active detergent compositions can additionally include anti-inflammatory agents, analgesics, dispersion agents and pharmaceutically acceptable excipients but do not contain phosphotidylcholine. The pharmacologically active detergent compositions are useful for treating localized accumulations of fat including lower eyelid fat herniation, lipodystrophy and fat deposits associated with cellulite and do not require surgical procedures such as liposuction.

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions.

A two step method of coloring hair is described. The hair is first contacted for a period of time with a dye precursor mixture containing an oxidative dye, specific fatty components and one or more water miscible organic solvents. Color is then developed in a second step by contacting the hair with one or more oxidizing agents. Greater color intensity and longevity are achieved when the fatty component in the dye precursor mixture contains at least one fatty amine and the fatty ingredients and organic solvents satisfy the relationship, ΣFC<0.037(ΣOS)2−3.35(ΣOS)+63, where ΣFC and ΣOS are respectively the total weight of fatty ingredients and the total weight of water miscible organic solvents in the precursor mixture.

A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

The oil or fat composition of the invention contains a monoacylglycerol and / or a diacylglycerol in a total amount of 5-100 wt. % and which exhibits an index of stability against oxidation (induction time as measured through a Rancimat test conducted at 100° C.) of 7 or higher, wherein the monoacylglycerol and / or the diacylglycerol contain, as fatty acid constituents, ω3 unsaturated fatty acids in amounts of 15-90 wt. %. Through ingestion thereof in a small amount without drastically changing the person's lifestyle, the highly harmless oil / fat composition of the present invention provides effects for reducing and preventing accumulation of body fat, for reducing and preventing accumulation of visceral fat, and for prevention and treatment of obesity; and exerts an excellent prevention and treatment effect on life-style related diseases through long-term ingestion. Thus, the composition of the present invention is useful for foods, pharmaceuticals and pet food or feed.

The present disclosure provides low trans-fatty acid fat compositions, methods of hydrogenating unsaturated feedstocks (e.g., oils), and hydrogenation catalyst compositions. One exemplary method involves producing an activated catalyst composition by heating a nickel-based catalyst to a first temperature of at least about 100° C. in the presence of hydrogen and a fat component. An unsaturated feedstock may be contacted with the activated catalyst composition and hydrogenated by sustaining a hydrogenation reaction at a second temperature of no greater than about 70° C. Some specific implementations of the invention permit the production of partially hydrogenated seed oils with low trans-fatty acid contents.

Fat compositions and infant formulas containing oleic acid in an amount of at least about 50% by weight of total fatty acids, lauric acid in an amount of at least about 10% by weight, palmitic acid in an amount of not more than about 10% by weight and, in certain embodiments, linoleic acid in an amount of not more than about 16% by weight. The fat compositions can be prepared to contain one or more oleic acid oils in a total amount of at least about 50% by weight, one or more linoleic acid oils in a total amount of not more than about 18% by weight and, in certain embodiments, one or more lauric acid oils in an amount of at least about 20% by weight. Also disclosed are methods of making the fat compositions and infant formulas and methods for providing a fat component to infant diets.

A β-glucan-containing fat and oil composition contains β-glucan of microorganism origin or basidiomycete origin. The β-glucan-containing fat and oil composition has β-glucan uniformly dispersed in a food without worsening the texture, taste etc. of the food. The novel microorganism can efficiently produce β-glucan which has a high activity and favorable qualities as β-glucan of microorganism origin as described above from less expensive saccharides such as sucrose at a high production speed.

The invention refers to a process for the preparation of a fat composition containing fatty acid sterol esters, free sterols and glycerides, which process can be characterized as a one pot direct interesterification of sterols with tri-glycerides. The invention also refers to the fat composition obtained by said process, and to the use thereof in a food, cosmetic or pharmaceutical product.

Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat composition which contains the following fats A, B and C and satisfies the following requirements (a) to (c): fat A: a fat which contains 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms in the total constituting fatty acids thereof, and in which the fats have been obtained by ester exchange; fat B: a fat which contains 20 to 60% by mass of palmitic acid, 0.5 to 6% by mass of stearic acid and 30 to 60% by mass of oleic acid in the total constituting fatty acids thereof; and fat C: a liquid oil; (a) the content of fat A in the fat composition being 0.1 to 50% by mass; (b) the content of fat B in the fat composition being 0.1% by mass or more but less than 40% by mass; and (c) the PPO / POP of the fat composition being 0.15 to 1.00.

A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), oleic (C18:1) and linoleic (C18:2) acid and the total content of arachidic and behenic acid is 3-40% by weight and the total content of palmitic and stearic acids is 25-60% by weight, said fraction having the following physical and chemical properties: (1) slip melting point measured according to AOCS Cc 3-25: below 36° C. and solid fat content (SFC) measured according to IUPAC 2.150 mod. (stabilised at 20° C. for 24 h): above 25% by weight at 20° C.; (2) total content of saturated fatty acids measured according to IUPAC 2.301 and 2.304: 40-75% by weight, preferably 45-70% by weight; (3) total content of arachidic and behenic acids: 3-40% by weight, preferably 5-35% by weight, and total content of palmitic and stearic acids: 25-60% by weight, preferably 25-50% by weight, both measured according to IUPAC 2.301 and 2.304; (4) total content of triglycerides having triglyceride composition (TGC) of C56-C60 measured by number of total carbon atoms of constituent fatty acids according to IUPAC 2.323: min. 9% by weight, preferably min. 15% by weight; (5) total content of S2U-type triglycerides: min. 25% by weight, preferably min. 35% by weight, where S=saturated fatty acids and U=unsaturated fatty acids.

The present invention relates to an oil or fat composition containing the following components (A) and (B): (A) from 80 to 99.9 wt. % of a monoglyceride containing 20 to 75 wt. % of docosahexaenoic acid (DHA) and 0.1 to 25 wt. % of icosapentaenoic acid (IPA), as the constituent fatty acids thereof, wherein the weight ratio of DHA / IPA being 2 or more; and (B) from 0.1 to 20 wt. % of a diglyceride.

The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec−1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45° C. or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.

Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described. Methods of making these compositions are also provided.

An assessment of an individual with respect to flexibility, cardiovascular condition, body fat composition, muscular strength and condition, as well as other health conditions and limitations is made. Based on this assessment a specific fitness plan is determined for the individual which includes a detailed workout program of specific exercises. A plurality of video segments is selected from a series of video segments stored in a computer wherein each selected video segment is a specific exercise of the detailed workout program and recorded on a D.V.D. or video cassette tape or made available on a secure web site. Also, the assessment of the individual and the specific fitness plan including the detailed workout program can be accomplished automatically by computer.

A two step method of coloring hair is described. The hair is first contacted for a period of time with a dye precursor mixture containing an oxidative dye, specific fatty components and one or more water miscible organic solvents. Color is then developed in a second step by contacting the hair with one or more oxidizing agents. Greater color intensity and longevity are achieved when the fatty component in the dye precursor mixture contains at least one fatty amine and the fatty ingredients and organic solvents satisfy the relationship, SigmaFC<0.037(SigmaOS)2-3.35(SigmaOS)+63, where SigmaFC and SigmaOS are respectively the total weight of fatty ingredients and the total weight of water miscible organic solvents in the precursor mixture.

Low-lauric, low-trans fat compositions useful for food and other applications.

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.

A wearable garment having an electrode and sensors mounted in a predetermined position relative to the wearer's skin provides a quick and efficient way to measure the body-fat composition of the person. The body-fat sensor includes a pair of shoes having a weight-measuring sensor and a wearable body structure, of flexible material, having an inner surface, wherein a flexible electrical conductor is affixed to the inner surface of the wearable body structure. The body-fat sensor further includes an impedance-measuring circuit having at least one pair of electrodes, where the pair of electrodes is being electrically coupled to both ends of the electrical conductor, so that the body-fat composition of the person can be measured based on the data received from the weight sensor and the impedance-measuring circuit.

An oil or fat composition containing 15 wt % or more of diglyceride (component (A)) and 70 ppm or more, on the basis of the diglyceride, of an organic carboxylic acid (Component (B)).

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

The invention discloses a vegetable fat composition cosmetic with a whitening effect and a preparation method of the cosmetic. The whitening vegetable fat with the whitening effect of the cosmetic is vegetable fat without any chemical synthetic grease, mineral oil, animal oil or the like; the contained vegetable fat includes citron fruit peel oil, erythropappa branch / leaf oil, camellia japonica seed oil, oxalis vidacea oil and the like. According to the test, the whitening vegetable fat composition cosmetic disclosed by the invention is nonirritant, safe and efficient. Moreover, the vegetable fat composition cosmetic has good effects of brightening skin and improving skin hyperpigmentation, has good compatibility with the skin, and has a refreshing sweet smell on the condition that no essences are added.

The invention discloses a human milk substitute fat composition which is prepared from natural grease or modified grease as a raw material. On the basis of composition and distribution of fatty acids of human milk fat and the composition of triglyceride, the fat composition is prepared by mixing the grease and is similar with the human milk fat in the aspects of the composition and distribution of fatty acids of human milk fat and the composition of triglyceride. The similarity of the substitute fat composition with human milk fat in the aspects of the composition and distribution of fatty acids of human milk fat and the composition of triglyceride is evaluated through a human milk substitute fat model, which proves that the similarity of fatty acids is higher than 90%, the similarity of sn-2 fatty acid is higher than 80% and the similarity of triglyceride is higher than 60%. The total similarity of the substitute fat composition with the human milk fat is more than 70%.

The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the following composition: (1) a glyceride composition with—a S2U content between 47 and 75 wt. %,—a SU2+U3 content <40 wt %. %,—a S3 content between 1 and 15 wt. %,—a diglyceride content of 3 to 12 wt. %, the glyceride contents being expressed as wt. % with respect to the total amnount of di- and triglycerides in which S means a saturated fatty acid with A hydrocarbon chain length of 14-24 carbon atoms and U means unsaturated fatty acid with a hydrocarbon chain length of 14-24 carbon atoms and (2) a total content of unsaturated fatty acids of less than 55 wt. %, preferably less than 50 wt. %, more preferably less than 48 wt. %, is subjected to a catalytic hydrogenation so as to obtain a first fat with a trans fatty acid content <wt. %, preferably <10 wt. %, most preferably <5 wt. % and an increase of C18-0 of less than 1 wt. %, preferably less than 0.7 wt. %, more preferably less than 0.4 wt. %. This first fat is incorporated in the fat composition.