42 results about "Fatty food" patented technology

To prevent packaging materials made of thermoplastic polymers from adhering to pasty and fatty foods, a nonstick composition comprising a fatty acid ester of a polyhydric alcohol having at least one fatty acid radical per ester molecule with 19 or more carbon atoms is incorporated into at least one selected area of a polymer packaging material. Even if included only in surface-close regions or layers of the packaging material, a permanent nonstick effect is observed.

The invention belongs to the field of analytical chemistry and relates to the measurement for the transferring amount of phthalate and ethylhexyl adipate in fatty food contact materials, in particular to the use of an adsorbent chromatography colume for purifying and separating the phthalate and ethylhexyl adipate in fatty food simulant liquid, and the use of a combined gas chromatography mass spectrometry for measuring the content thereof. The pre-treatment method which is provided by the invention for the purification and separation of the adsorbent chromatography colume has the advantages of rapidity, strong selection property, small pollution, and low detection limit. The invention can achieve the measurement for the transferring amount of phthalate and ethylhexyl adipate in fatty food contact materials.

The invention provides a composition for losing weight. The composition consists of a formula A and a formula B, wherein the formula A comprises the following raw materials in part by weight: 5 to 50 parts of capsaicin, 10 to 100 parts of guarana extract, 10 to 100 parts of green tea extract and 100 to 1,000 parts of lotus leaf extract; and the formula B comprises the following raw materials in part by weight: 100 to 1,000 parts of chitin and 100 to 1,000 parts of white kidney bean extract. The formula A of the composition for losing weight can accelerate the metabolism of a body and improve the burnt calories of the body; and the formula B can inhibit a human body from absorbing starch and fatty foods, and can effectively reduce the intake of energy under the condition of not controlling diet.

The invention relates to an application of modified tea polyphenol to fatty foods, in which synergists are added to modified fat soluble tea polyphenol and then the tea polyphenol is added to the fatty foods so as to improve antioxidant capacity of fat or high-fat foods. For animal edible oil, plant edible oil or fried foods, the added synergists comprise one or more components comprising citric acid, gallic acid, vitamin C or vitamin E; for oil-in-water type high-fat emulsified foods, the added synergists comprise water-soluble tea polyphenol; and for water-in-oil type high-fat emulsified foods, the added synergists comprise one or the mixture of sucrose ester and the water soluble tea polyphenol. The invention has simple application method without toxic and side effect, enables the performance of the fatty foods to be stabilized, and fundamentally solves contradiction that because of high water-solubility, the tea polyphenol cannot be applied to fatty foods directly.

The invention relates to a method for preparing an antioxidant for oil and fat, and belongs to the preparation technology of food additives. The method comprises the following steps: (1) after washing grape skin residue with water and removing impurities, conducting freeze drying, and then grinding and ultramicro-pulverizing for modified treatment to obtain grape skin residue powder; (2) successively conducting enzymolysis treatment with alpha-amylase and protease on the grape skin slag powder, and conducting centrifugal separation after enzymolysis to obtain a supernatant; (3) dialyzing the supernatant to obtain a dialyzate, conducting freeze drying for the dialyzate and then conducting decolorization, conducting esterification modification treatment after decolorization, and then neutralizing and conducting centrifugal separation to obtain a supernatant; (4) after conducting dialyzation and alcohol precipitation on the supernatant, conducting centrifugal separation to obtain precipitate, conducting freeze drying on the precipitate to obtain modified antioxidant dietary fiber, namely a novel antioxidant. According to the method, simple equipment is needed and the operation is safe, and the obtained antioxidant can be used alone or be compounded with other antioxidants or auxiliaries and is widely applied to oil and fat, fatty foods, aquatic products, fried foods and the like.

The invention relates to the field of micro-emulsions, in particular to a water-in-oil type purple sweet potato pigment micro-emulsion and a preparation method thereof. According to the technical scheme for achieving the targets of the invention, the water-in-oil type purple sweet potato pigment micro-emulsion is prepared from the following raw materials in percentage by weight: 31.6%-46.4% of surfactant, 10.5%-12.6% of cosurfactant, 31.0%-47.5% of grease, 1.73%-2.1% of purple sweet potato pigment, and 8.7%-10.5% of water, wherein the surfactant is a combinational surfactant of Span80 and Tween80, and the weight ratio is (1:1) to (7:3). A self micro-emulsification preparation method is adopted to prepare the transparent, stable and carmine water-in-oil type purple sweet potato pigment micro-emulsion; and a basis is laid for development and application of the subsequent purple sweet potato pigment in fatty food.

A disposable liner for use with a rigid plastic coated cooking tray. The disposable liner comprises a preformed flexible member having a predetermined shape and a predetermined thickness. The preformed flexible member conforms to a predetermined configuration of such plastic cooking tray. The preformed flexible member covers at least an upper surface of such plastic cooking tray for collecting grease from bacon and other fatty foods being cooked on such plastic cooking tray.

The invention discloses a pharmaceutical composition for preventing and/or treating diabetes mellitus. The pharmaceutical composition is prepared from hawthorn flavone and astragalus polysaccharide, wherein the mass ratio of the hawthorn flavone to the astragalus polysaccharide is (4:1) to (1:2), preferably (2:1) to (1:2). A pharmacodynamic test shows that the pharmaceutical composition has significant effects of reducing fasting blood-glucose and postprandial blood sugar of the diabetes mellitus, improving insulin sensitivity, improving symptoms of diabetes and restraining disturbance of carbohydrate metabolism caused by fatty food; the action mechanism is related to protection and repair of an islet cell function while the hawthorn flavones and the astragalus polysaccharide can be independently dosed; no ideal antidiabetic effect is displayed.

The invention relates to a food capable of decomposing alcoholic toxin, belonging to the field of manufacturing technologies of health care foods. The food is prepared from the raw materials of medicine food homology, fructus galangae, fructus hovenia, radish seeds and salt, and can eliminate alcoholic toxin, help digestion, refresh the spleen, digest dyspepsia, prevent excessive alcohol and fatty food from being accumulated in bodies, protect the viscera and regulate the stomach and intestine. The food has good efficacies and is easy to manufacture, and economical and convenient. Granules, tablets, capsules and pills can also be prepared by using the component ratio to be convenient for people to take.

The food composition containing fresh spirulina, includes: at least 50 mass-% fresh spirulina having a water content greater than or equal to 15%; 0.1 to 3% antioxidant agents and antimicrobial agents extracted from plants; and 0.1 to 20% fatty food substance. A method for the production of such composition is also described.

The invention provides a detection kit and a detection method for dibutyl phthalate in edible oil and fatty foods. The detection kit comprises a dibutyl phthalate standard solution, a solid phase carrier coated with an antigen, an anti-reagent, an enzyme marker, a color developing solution, a stop solution, a concentrated washing solution, a complex solution, and a purifying agent. The detection method comprises a sample preparation step and a detection step. The kit and the method can directly detect the dibutyl phthalate in the edible oil and the fatty foods, and has the advantages of simpledetection device, high detection sensitivity, low cost, convenient operation, and convenient carrying, so that the industrial production can be realized.

The embodiment of the invention discloses a health care product composition with the effects of tonifying spleen and eliminating stagnation and promoting the circulation of qi for relieving exterior syndrome, and a preparation method and application thereof, and belongs to the technical field of health care products. The health care product composition is prepared from the following raw materialsin parts by weight: 1-5 parts of buckwheat seed, 1-5 parts of millet, 0.5-3 parts of fructus crataegi, 0.6-2 parts of panax quinquefolius, 1-4 parts of radix astragali, 1-4 parts of bighead atractylodes rhizome, 1-4 parts of radix paeoniae alba, 1-3 parts of radix rehmanniae, 1-6 parts of radix puerariae, and 1-4 parts of radix bupleuri. The health care product composition contain the commonly used nutrition and health care ingredients, have no toxic or side effects when being taken normally, is yellowish in color, slightly fragrant, slightly sweet and mild in nature, slightly rises qi and disperses evil, has betters effect on mental fatigue, strength lack, spleen deficiency and qi stagnation syndromes caused by internal fatty food and external poor environment, also has the functions ofdelighting, protecting health, and improving physical fitness, and is suitable for healthy and sub-healthy people to delight and protect health and for various patients with acute and chronic diseasesto improve physical fitness and promote health recovery.

The invention relates to a safety evaluation method of a bio-based food packaging material. The safety evaluation method comprises the following steps: (a) optimizing an efficient extraction method of phthalic acid ester substances in the bio-based food packaging material; (b) selecting proper simulation liquid to respectively simulate water-based, acidic, alcoholic and fatty foods, and simulating the migration rule of phthalate substances in the use process of the bio-based food packaging material at different temperatures; the method has the beneficial effects that the method for rapidly extracting the plasticizer in the bio-based food packaging material is researched and established by taking the bio-based food packaging material as a research object; a proper simulation liquid is selected according to regulations in the national standard, and the migration rule of the phthalate substances in the bio-based food packaging material at different use temperatures is investigated, so that a foundation is laid for safety evaluation of the bio-based food packaging material in use; the method is of great significance in improving the quality of food packaging materials and safely and healthily developing the food packaging materials.

The invention provides flour special for glutinous rice sesame balls. The flour special for glutinous rice sesame balls is prepared by taking glutinous rice flour as a base material blended with sucrose, wheat flour, purple sweet potato powder, mint powder, yeast powder, hawthorn powder and the like through the steps of adding water for kneading and forming and then frying in a pot. The flour special for glutinous rice sesame balls specifically comprises the following raw materials in parts by mass: 10.0-50.0 parts of glutinous rice flour, 0.1-0.8 part of sucrose, 1.0-10.0 parts of wheat flour, 5.0-25.0 parts of purple sweet potato powder, 0.2-2.0 parts of mint powder, 0.5-3.0 parts of hawthorn powder, 0.1-3.0 parts of yeast powder and 10.0-30.0 parts of water. The flour special for glutinous rice sesame balls has the beneficial effects that the glutinous rice flour is taken as the base material added with the wheat flour, purple sweet potato powder, hawthorn powder and the like, wherein glutinous rice contains protein, fat, saccharides, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, starch and the like, so that the flour special for glutinous rice sesame balls is rich in nutrient, is warming and invigorating food, and has the effects of strengthening the middle-jiao and invigorating qi, strengthening the spleen and nourishing the stomach as well as relieving abnormal sweating; the purple sweet potato contains lysine, copper, manganese, potassium, zinc and the like, so that the flour special for glutinous rice sesame balls has the effects of reducing blood pressure, enriching the blood, invigorating qi, moistening the lung and beautifying the skin after being eaten for a long time; the lipolytic enzyme contained in the hawthorn powder can promote the digestion of fatty food; and the mint can enable people to feel fresh and delicious.

The present invention relates to additive ingredients for stabilizing food compositions, as well as methods of stabilizing foods and pet foods using thymohydroquinone (THQ), alone or in synergistic combination with other antioxidants. The use of THQ to prevent oxidation of foods and pet foods has been found to be surprisingly effective in stabilizing all representative food matrices, including fats/oils, fatty foods, baked goods, and meat/poultry.