43 results about "Fatty food" patented technology

A multilayer film including an outer layer that includes a homo- or interpolymer of propylene and, directly adhered to the outer layer, a layer that includes a homogeneous ethylene / alpha-olefin interpolymer having a density of no more than about 0.91 g / cm3 exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more, for example, bulk layers, O2-barrier layers, and / or abuse layers.

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.

Methods and devices for treating obesity are provided. The consumption of calorie dense, lipid rich, or fatty foods is discouraged through the modulation of a subjects gallbladder function or output. Disclosed are devices and methods for delivering devices within the gallbladder and associated ducts and vasculature; other methods involve implanting devices on or around the gallbladder and associated ducts and vasculature. Further treatments involve the use of energy, surgery, or chemicals to alter the function of the gallbladder and biliary system.

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.

A multilayer film suitable for cook-in end use includes an outer layer that includes a homo- or co-polymer of propylene and, directly adhered to the outer layer, a layer that includes at least one of: (a) an ethylene / alkyl acrylate copolymer having a high melting point, (b) propylene / alpha-olefin copolymer having a lower propylene mer content than the outer layer and having a high Vicat softening point, and (c) an ethylene / vinyl acetate copolymer with at least 15% vinyl acetate mer content. The film exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more other layers including, for example, bulk layers, O2-barrier layers, and / or abuse layers.

The invention discloses an environment-friendly degradable edible film packaging material. The environment-friendly degradable edible film packaging material is prepared from the following raw materials in parts by weight: 43-77 parts of modified starch, 22-61 parts of dandelion extract, 13-17 parts of konjac gelatin powder, 32-57 parts of edible gelatin, 21-37 parts of modified casein, 10-15 parts of carboxymethyl cellulose, 3-9 parts of chitosan, 2-7 parts of plasticizers, 7-13 parts of agar, 1-3 parts of citric acid, 2-4 parts of antibacterial liquid, 0.5-1.5 parts of plant extract, 2-4 parts of cactus juice, 2-6 parts of glutinous rice juice and 2-7 parts of carrot powder. The environment-friendly degradable edible film packaging material has the advantages of edibility, capability ofpackaging food, preventing oxygen permeation and protecting the original taste of fatty food, high nutritional value after eating, capability of meeting environmental safety requirements, non-toxicity, safety, high oxygen permeation resistance, water and oil resistance, high temperature resistance, easiness in degradation, high strength, good comprehensive performance and high cost performance.

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 discloses a probiotics activity retention method and application thereof to solid-state fatty food, and belongs to the technical field of food processing. According to the probiotics activity retention method, high-concentration glycerol is utilized for dehydration pretreatment of active probiotics by the osmotic equilibrium principle to achieve the purpose of reducing remaining moisture in probiotics. The obtained active bacterial sludge is added in the chocolate temperature-regulating technological process to form a favorable crystal structure together with chocolate fat, and time for probiotics to be active in chocolate is effectively prolonged, so that probiotic chocolate is obtained. The activity retention effect of probiotics in prepared chocolate is approximate to that of a product obtained through processing of freeze-dried bacterial powder. Through adoption of the probiotics activity retention method, a high cost caused by preparation of freeze-dried powder is avoided, energy consumption and equipment investment are low, and the processing cost can be greatly reduced.

A multilayer film including an outer layer that includes a homo- or interpolymer of propylene and, directly adhered to the outer layer, a layer that includes a homogeneous ethylene / α-olefin interpolymer having a density of no more than about 0.91 g / cm 3 exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more, for example, bulk layers, O 2-barrier layers, and / or abuse layers.

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.

A multilayer film suitable for cook-in end use includes an outer layer that includes a homo- or co-polymer of propylene and, directly adhered to the outer layer, a layer that includes at least one of: (a) an ethylene / alkyl acrylate copolymer having a high melting point, (b) propylene / alpha-olefin copolymer having a lower propylene mer content than the outer layer and having a high Vicat softening point, and (c) an ethylene / vinyl acetate copolymer with at least 15% vinyl acetate mer content. The film exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more other layers including, for example, bulk layers, O2-barrier layers, and / or abuse layers.

A multilayer film suitable for cook-in end use includes an outer layer that includes a homo- or co-polymer of propylene and, directly adhered to the outer layer, a layer that includes at least one of: (a) an ethylene / alkyl acrylate copolymer having a high melting point, (b) propylene / alpha-olefin copolymer having a lower propylene mer content than the outer layer and having a high Vicat softening point, and (c) an ethylene / vinyl acetate copolymer with at least 15% vinyl acetate mer content. The film exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more other layers including, for example, bulk layers, O2-barrier layers, and / or abuse layers.

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.

Disclosed is a heated (soy sauce)-sugar mixture, which is produced by heating an aqueous mixed solution of a soy sauce and a sugar, and shows an absorbance of 0.05 to 0.40 at 430 nm when prepared into a 0.1% (w / w) aqueous diluted solution. Also disclosed is a fatty food which is prepared by adding an oil or fat to the heated (soy sauce)-sugar mixture to emulsify or solubilize the oil or fat. The heated (soy sauce)-sugar mixture is useful as a substitute for an emulsifying agent or a surfactant. The heated (soy sauce)-sugar mixture can be used for the production of a fatty food in which an emulsifying property cannot not deteriorated by the change in pH, heat or the like, without the need of using any emulsion stabilizer or surfactant. The fatty food has such characteristic properties that the separation of the oil or fat does not occur and the oil or fat can be emulsified or solubilized therein stably.

The invention discloses a lunch box. The lunch box comprises a box body and a box lid, the box lid is provided with a through hole, and a stirring device is inserted into the through hole; the stirring device is provided with at least one stirring claw; and a transmission mechanism is arranged at the upper end of the stirring device, and an external manipulator drives the transmission mechanism torotate the stirring device. The lunch box has the following advantages: a food can be evenly heated while being heated, so the heating time is shortened, and the energy is saved; and it is ensured that the sputtering phenomenon cased by fatty food pressure accumulation during heating of oil hardened and solidified vegetables is avoided.

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 discloses a probiotics activity retention method and application thereof to solid-state fatty food, and belongs to the technical field of food processing. According to the probiotics activity retention method, high-concentration glycerol is utilized for dehydration pretreatment of active probiotics by the osmotic equilibrium principle to achieve the purpose of reducing remaining moisture in probiotics. The obtained active bacterial sludge is added in the chocolate temperature-regulating technological process to form a favorable crystal structure together with chocolate fat, and time for probiotics to be active in chocolate is effectively prolonged, so that probiotic chocolate is obtained. The activity retention effect of probiotics in prepared chocolate is approximate to that of a product obtained through processing of freeze-dried bacterial powder. Through adoption of the probiotics activity retention method, a high cost caused by preparation of freeze-dried powder is avoided, energy consumption and equipment investment are low, and the processing cost can be greatly reduced.

The invention relates to the complex matrix extraction technology and the technical field of medicine ingredient detection, and relates to a method for simultaneously measuring hormones and antibiotics in a fatty food sample, in particular to a method for simultaneously measuring hormone and antibiotic compounds in complex matrixes, including pork and the like. By use of the method, a freezing dryer is used for carrying out freezing drying on the sample, then, the sample is grinded into powder, a quick solvent extraction instrument is used, the mixed solvent of normal hexane, methyl alcohol and acetonitrile is taken as extraction agent, and the sample is extracted, wherein the volume ratio of normal hexane, methyl alcohol and acetonitrile is 1:1:1-2:1:2. Meanwhile, a plurality of hormonesand antibiotics in the complex matrixes, including pork and the like, can be simultaneously extracted, and in addition, extraction efficiency is obviously superior to other extraction methods.

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 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.

Disclosed is a heated (soy sauce)-sugar mixture, which is produced by heating an aqueous mixed solution of a soy sauce and a sugar, and shows an absorbance of 0.05 to 0.40 at 430 nm when prepared into a 0.1% (w / w) aqueous diluted solution. Also disclosed is a fatty food which is prepared by adding an oil or fat to the heated (soy sauce)-sugar mixture to emulsify or solubilize the oil or fat. The heated (soy sauce)-sugar mixture is useful as a substitute for an emulsifying agent or a surfactant. The heated (soy sauce)-sugar mixture can be used for the production of a fatty food in which an emulsifying property cannot not deteriorated by the change in pH, heat or the like, without the need of using any emulsion stabilizer or surfactant. The fatty food has such characteristic properties that the separation of the oil or fat does not occur and the oil or fat can be emulsified or solubilized therein stably.

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 controllingdiet.

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.