188 results about "Fat loss" patented technology

The invention provides a composition and application thereof in preparation of a fat-reducing product. The composition comprises ginger and green tea composite micro-capsule powder, raspberry ketone, mango concentrated powder, citrus fruit powder and seaweed powder. The composition comprises the following components in parts by weight: 15-22 parts of fresh ginger and green tea composite microcapsule powder, 4-8 parts of mango concentrated powder, 1-5 parts of raspberry ketone, 1-5 parts of citrus fruit powder and 1-5 parts of seaweed powder. The method can solve the problem of large side effects of fat-reducing products in the prior art, and is suitable for the field of functional foods.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention discloses application of a lucid ganoderma extract combined with clostridium butyricum in preparation of fat-reducing food or medicine. The invention finds that the ganoderma lucidum extract is combined with clostridium butyricum for use, so that the weight gain of a mouse induced by high-fat diet can be obviously slowed down, the epididymal fat weight of the high-fat mouse is reduced, and the lipid accumulation in the liver and serum of the mouse is reduced; according to the present invention, with the application of the polypeptide, the fat cell size is reduced, the expression of the key gene mRNA related to lipid metabolism and synthesis in the mouse liver is reduced, the intestinal flora of the mouse is regulated, the obesity can be well improved, and the important application prospect in the preparation of the drugs or food for treating diabetes, reducing blood fat, obesity and non-alcoholic fatty liver disease is provided.

This invention discloses a compound peptide nutrient with fat-reducing effects, belonging to the field of health food technology. Specifically, it relates to a VQPIPY peptide or a product containing VQPIPY peptide in the preparation of lipid-lowering drugs or health products, or in the preparation of drugs for treating and / or alleviating alcoholic liver damage. This invention also provides a meal replacement powder containing VQPIPY peptide, shown as a compound of whey powder, milk powder, oats, spinach powder, allulose, and camel milk peptide in a specific ratio. Through the synergistic effect of its components, this product achieves multiple effects such as providing satiety, inhibiting blood sugar, and lowering blood lipids. It is characterized by balanced nutrition, safety, effectiveness, and good taste, and can be used for weight management and daily health maintenance.

The invention provides a health plan making method, a health plan making device and electronic equipment, which can be applied to the field of electronic equipment. In the technical scheme provided by the invention, the electronic equipment obtains a target weight reduction rate proportion of a user and a current body weight of the user, the target weight reduction rate proportion is a weight reduction rate proportion expected by the user, and the weight reduction rate proportion is a proportion of the body weight reduced in a first unit duration in the current body weight; determining the weight loss fat content corresponding to the target weight loss rate proportion, wherein the weight loss fat content is the proportion of the fat mass in the reduced body weight to the reduced body weight; and based on the weight loss fat content corresponding to the target weight loss rate ratio, the target weight loss rate ratio, the current body weight of the user, the fat calorie per unit weight and the lean body calorie per unit weight, determining a calorie gap of the user in the second unit time length, thereby providing a matched fat loss exercise plan for the user.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

1. The name of the design product: multifunctional fat-reducing instrument (SD-0149). 2. The use of the design product: for beauty and weight loss instrument. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

The application belongs to the technical field of oil and fat preparation, and particularly relates to a preparation method of a glyceride oil with weight loss effect and application thereof. The method comprises the following steps: first, adding oil and fat into a basic nutrient solution, adding a bacterial strain for fermentation, filtering, and obtaining a fermentation product; then, adding glycerol into the fermentation product, adopting a lipase esterification reaction, and centrifugally separating to obtain an oil phase. The method adopts a dominant bacterial strain to degrade triglyceride, then adds glycerol, and adopts a dominant compound lipase to perform an esterification reaction, so as to obtain glyceride oil. The method can selectively generate 1,3-glyceride, and improve the proportion of the dominant oil and fat. Research shows that the glyceride oil prepared by the method has good weight loss and fat reduction effects, and has a good application prospect.

Provided is a fusion protein, which binds to ACTRII, also can activate a GLP1 receptor and / or an FGF21 receptor, and has better muscle-building and fat-reducing effects in a weight-reducing use.

The invention discloses lactobacillus delbrueckii with a muscle protection function in a fat reducing period as well as a product and application thereof, belongs to the technical field of microorganisms, and discloses lactobacillus delbrueckii subsp. Lactis Turb8 with the preservation number of CGMCC No.35627. The lactobacillus delbrueckii subsp. Lactis Turb8 has the advantages that the preservation number is CGMCC No.35627; the strain or the preparation thereof can effectively prevent or improve the accompanying problems of muscle loss and function decline in the process of applying fat-reducing drugs such as GLP-1 receptor agonists (such as liraglutide and semeglutide), and the effect of reducing fat but not reducing muscle is achieved. The strain disclosed by the invention can be used for remarkably increasing the lean body mass ratio of a user, increasing the muscle mass of lower limbs, increasing the cross sectional area of muscle fibers and improving muscle function indexes such as strength of four limbs and suspension endurance while keeping the original weight-reducing effect of a fat-reducing medicine. The invention also relates to microbial agents comprising this strain, various preparations, their use in the preparation of products for ameliorating (in particular drug-induced) muscle reduction.

The present invention relates to an anti-obesity composition comprising a Geranium wilfordii extract. The extract according to the present invention exhibits an excellent body fat reduction effect by inhibiting lipid accumulation, and thus can be used in pharmaceutical and food fields as an anti-obesity composition.

The invention provides a fat-reducing nutritional composition containing a kelp extract and a preparation method of the fat-reducing nutritional composition, belongs to the technical field of foods, and relates to fermentation engineering and marine food manufacturing. The fat-reducing nutritional composition comprises the following components: a kelp extract, opuntia ficus-indica powder, an enhancer, a flavoring agent and a nutritional agent, wherein the enhancer is prepared from calcium beta-hydroxy-beta-methyl butyrate, catechin and betaine. The fat-reducing nutritional composition disclosed by the invention is scientific in compatibility of the components, can effectively regulate catabolism of fat, improve fat consumption, reduce fat accumulation, timely supplement nutrition, prevent muscle loss, synchronously improve the metabolic level and immunity of a body, and achieve the effects of health and fat reduction.

The invention provides a composition for body weight management as well as a preparation method and application thereof. The composition for body weight management is prepared from the following raw materials: raspberry, sophora flower bud, cinnamon, poria cocos, oat and grapefruit. According to the present invention, according to the traditional Chinese medicine diet therapy concept, the raspberry, the sophora flower bud, the cinnamon, the poria cocos, the oat, the grapefruit and other medicinal and edible components are selected, and the components beneficial to weight management are matched based on the modern scientific research, such that the compatibility principle of monarch, minister, assistant and guide is provided, and the clear targeting effect mechanism is provided; six components in the composition have a synergistic effect, and the obvious effects of weight management, weight losing and fat reducing can be achieved.

1. The name of the design product: packaging box (easy slimming health care combination). 2. The use of the design product: the design product is a packaging box, used for containing products with the functions of regulating metabolism and assisting health care and weight loss. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view. 5. The design claimed contains color.

The application discloses a kind of stable liquid protein nutrition meal and preparation method thereof, it is related to food technology field, and preparation method includes the following steps: (1) after dissolving protein raw material in water, obtain liquor, according to the protein content in the liquor, different hydration treatment conditions are used;(2) after the auxiliary material is added to the liquor obtained in step (1), according to the protein content in the liquor, different homogenization treatment conditions are used;(3) after the liquor obtained in step (2) is sterilized, a stable liquid protein nutrition meal is obtained.By the product obtained by the preparation method of the application, a certain amount of protein and dietary fiber are contained, not only the effect of weight loss can be achieved, but also the protein of sports and fitness crowd can be supplemented more conveniently, and the product has high stability and good taste during shelf life, and the phenomenon of protein flocculation does not occur.

1. The name of the design product: fat-burning machine. 2. The use of the design product: fat-burning machine for human exercise, fitness and fat reduction. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing. 5. Other circumstances that need to be explained: the design product is made of reflective material and has a smooth surface, which cannot avoid the occurrence of reflection and reflection.

1. Name of the product in this design: Multifunctional Rhythm Motion Machine. 2. Purpose of this design: For weight loss and fitness. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

This invention discloses an injection method for CaHA microsphere products that enhance facial three-dimensionality through multi-layering, relating to the field of cosmetic technology. The method includes: precise injection techniques and area division based on specific needs; and a combination of needle angle, injection depth, layer, and dosage for specific anatomical locations. Specifically designed for Asian facial structures, it provides a strong, naturally integrated solution. By using CaHA microsphere injection products, the following effects can be achieved: Facial volume replenishment: effectively replenishing facial soft tissue atrophy and fat loss caused by aging, skin aging, or genetic factors, restoring facial fullness. It is commonly used to fill sunken areas of the face, such as tear troughs, nasolabial folds, sunken temples, and sunken cheeks.

The invention relates to the technical field of probiotics, in particular to intestinal tract source pediococcus acidilactici of Yanqu county in Tibet and fat reducing application thereof. The pediococcus acidilactici disclosed by the invention is preserved in the China General Microbiological Culture Collection Center on April 29, 2025, and the preservation number is CGMCC NO.34406; the strain has the characteristics of acid resistance, cholate resistance and stress resistance, and has high survival rate and planting efficiency; the strain is free of hemolysis, free of toxic factors and high in safety; the strain can secrete short-chain fatty acid and antibacterial peptide, inhibit pathogenic bacteria and promote intestinal barrier repair; short-chain fatty acid generated by metabolism of most of carbon water by the strain can be directly absorbed by intestinal epithelial cells, and can be used as an energy substance to replace partial glucose demand, so that the metabolism energy consumption is reduced, the energy conversion rate of feed is improved, the feed conversion is promoted, and the effects of reducing fat and weight and improving the non-alcoholic fatty liver disease are achieved.

The invention is suitable for the technical field of data identification, and provides a fat-reducing energy consumption estimation method and device, and the method comprises the steps: obtaining body basic data and environment temperature, and calculating basic metabolism parameters according to the body basic data and the environment temperature; acquiring a moving track point, a current heart rate and a body surface temperature, and matching the estimated motion state and the motion intensity in each preset time period according to the moving track point, the current heart rate and the body surface temperature; and calculating fat reduction energy consumption according to the basic metabolic parameters, the estimated motion state in each preset time period and the motion intensity in each preset time period. According to the scheme, multiple key variables and dynamic data are introduced, so that the accuracy, comprehensiveness and individuation level of energy consumption estimation are remarkably improved.

This invention relates to the use of S100a8 / a9 and complement 3 inhibitors in the preparation of medicaments for the treatment or prevention of cachexia, wherein the treatment or prevention of cachexia involves increasing the body weight, lean body mass, fat mass, and food intake of cachectic subjects, or preventing fat loss, slowing the rate of weight loss, slowing the rate of fat mass loss, slowing the rate of lean body mass loss, resisting anorexia, resisting muscle weakness, resisting fatigue, resisting weight loss, and improving abnormal biochemical results. This invention provides a new understanding of the mechanism of energy balance regulation in cancer cachexia, focusing on the roles of S100a8 / a9 and C3 in cancer cachexia. This invention finds that inhibiting S100a8 / a9 and complement 3 can promote fat recovery and increase food intake. In particular, it demonstrates that S100a8 / a9 inhibitors can prevent the loss of body weight, especially adipose tissue, in cachectic subjects and significantly increase their food intake.

This invention provides a weight-loss composition comprising 20-30 parts of Astragalus membranaceus water extract, 20-30 parts of Lycium barbarum water extract, 10-20 parts of Ginseng water extract, 10-20 parts of Hawthorn water extract, 10-20 parts of Mulberry leaf water extract, 10-20 parts of Lotus leaf water extract, 10-20 parts of Pu-erh tea water extract, 10-20 parts of Green tea water extract, 8-15 parts of Pomegranate water extract, 8-15 parts of Broccoli water extract, 5-10 parts of Ginger water extract, and 5-10 parts of Cinnamon powder. This invention further provides an oral food preparation containing this composition, as well as a food product. This invention further protects the use of the composition or preparation in the preparation of health foods or medicines that control body fat or help maintain healthy blood lipid levels. The composition provided by this invention can effectively reduce weight, lower blood lipids, and lower body fat, has high safety, few toxic side effects, and uses widely available raw materials, possessing significant market value and development prospects.

The present invention relates to a program creation device, a program creation program, and a program creation method capable of generating a body fat reduction program according to the user's desired conditions. [Solution] A program creation device according to one embodiment of the present invention is a program creation device for creating a body fat reduction program for reducing body fat, and comprises a user preference information acquisition unit and a program creation unit. The user preference information acquisition unit acquires user preference information, which is at least one of the intervention intensity desired by the user, a target body fat reduction value, and a period for achieving the target body fat reduction. The program creation unit selects a dietary guidance method according to the user preference information and dietary habit classification, selects a feedback dietary guidance method based on the user preference information and recorded information, and creates a body fat reduction program that includes the selected dietary guidance method and the selected feedback dietary guidance method.

The application discloses a kind of low-temperature slow cooking and baking re-halogenization low-fat marinated meat processing method.Cured raw material meat is treated by vacuum low-temperature slow cooking, then baked, and the surface oil is absorbed by oil-absorbing paper, finally put into the broth to re-halogenize, and the low-fat marinated meat product is prepared.The application compares the effects of different low-temperature slow cooking time and baking temperature on the fat content, texture characteristics, color quality and flavor of marinated meat.The results show that the low-temperature slow cooking and baking re-halogenization process can significantly reduce the fat content of marinated meat, and the low-temperature slow cooking for 4h combined with baking at 120℃ for 5min has better fat-reducing effect, and the fat content is 18.23%.At the same time, the process can maintain good texture quality and color, and the flavor profile is clear and rich in layers.The application has the characteristics of process standardization, significant fat-reducing effect and excellent product quality, and is suitable for industrialized production of pig head meat, five-flavor meat and other marinated meat products.

The invention belongs to the technical field of sausage making, and discloses a fat-reducing double-protein sausage and a making method thereof.The making method comprises the steps that 1, lean meat and fat meat are washed with cold water at the temperature of 4-6 DEG C to remove blood stains on the surfaces, and then the lean meat and the fat meat are cut into diameter particles respectively; s2, uniformly mixing and stirring 45-55 parts of lean meat particles, 30-40 parts of fat meat particles, 10-20 parts of recombinant fat and 5-15 parts of drawing protein to obtain a secondary raw material; s3, adding 2-3 parts of edible salt, 4-8 parts of white granulated sugar, 0.3-0.5 part of monosodium glutamate, 0.5-1 part of white spirit, 0.005-0.006 part of monascus red pigment and 3-15 parts of water into the second-grade raw material to obtain a third-grade raw material; s4, filling the third-stage raw materials into casings, and baking and forming to obtain finished products of sausages. Through a double-protein formula, fat recombination and precise low-temperature process control, the technical problems of traditional low-fat sausages in taste, flavor and quality stability are solved, and the dual purposes of reducing fat and guaranteeing taste are achieved.

1. The name of the design product: fat-losing machine (S04-S05). 2. The use of the design product: as a fitness machine for fat loss and fitness. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

1. The name of the design product: fat-burning machine. 2. The use of the design product: fat-burning machine for human exercise, fitness and fat reduction. 3. The design points of the design product: the overall shape of the product. 4. The picture or photo that best indicates the design points: perspective view.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

The application discloses ecdysterone-low molecular weight fructan composite microspheres with fat-reducing and muscle-increasing functions, and a preparation method and application thereof, and belongs to the technical field of biological medicine and functional food. The composite microspheres have a core-shell structure, the inner core is a calcium alginate gel, the outer shell is chitosan, the inner core co-encapsulates ecdysterone and low molecular weight fructan, and the mass ratio of the two is 0.8-1.2:1. The preparation adopts a liquid drop microfluidic technology combined with an internal gelation method to form the inner core, and adopts a post-crosslinking method to coat the outer shell. The composite microspheres are regular in shape, uniform in particle size, high in encapsulation rate, good in stability, excellent in pH response slow-release and anti-degradation characteristics in the gastrointestinal tract. In-vivo pharmacological experiments prove that the composite microspheres can reduce the body weight and body fat rate of obese mice, increase the lean meat content and muscle strength, realize synergistic effects of fat reduction and muscle increase, and can be used for preparing drugs or functional food for improving obesity-related muscle loss, low-muscle obesity and related metabolic syndrome.

The invention discloses a bionic liver chip based on dynamic oscillation and application of the bionic liver chip in fat-reducing functional factor screening, and belongs to the technical field of biomedical engineering and organ chips. The core of the invention lies in that a dynamic bionic liver chip is utilized to construct a controllable and high-repeatability non-alcoholic fatty liver disease (NAFLD) in-vitro model, and a set of systematized fat-reducing functional factor screening and efficiency evaluation platform is established, so that multi-dimensional judgment on the fat-reducing, anti-oxidation and metabolic regulation effects of candidates is realized. The liver chip is simplified in structure, does not need an external perfusion device, is suitable for in-vitro drug screening, natural product function research and mechanism verification, can significantly improve the efficiency, sensitivity and repeatability of fat-reducing functional factor screening, and has wide research and industrial application prospects.