80 results about "Free fat" patented technology

The present invention provides a method for inducing fat accumulation in a cell of a fish, including contacting a cell obtained or derived from a fish with an effective amount of a composition including: (i) a fat accumulation inducing agent; and (ii) a carrier, wherein the fat accumulation inducing agent consists essentially of a free fatty acid and a peroxisome proliferator-activated receptor gamma (PPARy) agonist. Further provided are a cultured fish cell including an increased amount of a PUFA and a reduced amount of MUFA, compared to a control fish cell, and an edible composition including the same.

The invention belongs to the technical field of natural medicines, and particularly discloses a lipase inhibitor with a specific structure as well as a preparation method and application thereof, the inhibitor is derived from grape leaves and contains C6-C3-C6, 1, 2-benzopyrone, diphenyl ethylene and a phenolic hydroxyl structure, and the lipase inhibitor is a lipase inhibitor with a specific structure. Comprising the following components in percentage by mass: 72.1 to 97.5 percent of flavonoids, 2.5 to 5.1 percent of coumarins, 2.0 to 3.2 percent of stilbenes and 5.1 to 8.3 percent of phenolic acids. According to the lipase inhibitor with the specific structure as well as the preparation method and the application of the lipase inhibitor, the inhibitor can inhibit secretion of lipase, prevent fat from being decomposed into absorbable free fatty acid and monoacylglycerol, and reduce fat absorption; the total cholesterol and the low-density lipoprotein cholesterol are reduced, the blood fat level is improved, and the composition can be applied to preparation of health-care products, functional foods, sports nutritious foods and formula foods for special medical purposes.

The invention discloses a preparation method of euphausia superba oil with low free fatty acid content, and belongs to the field of refining of euphausia superba oil. Aiming at the special composition of the euphausia superba oil, the one-pot composite deacidification method of the euphausia superba oil is developed on the basis of a way of combining biological enzyme catalysis and physical adsorption, the content of free fatty acid in the euphausia superba oil can be remarkably reduced, and the content of free fatty acid in the euphausia superba oil can be remarkably reduced by adopting the one-pot composite deacidification combining the biological enzyme catalysis and the physical adsorption. The treatment temperature is low, water does not need to be added in the process, and special nutritional ingredients such as phospholipid and astaxanthin in the euphausia superba oil can be effectively kept; the euphausia superba oil can be used as a good raw material for euphausia superba oil product development.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic materials encapsulated by an encapsulant, wherein the encapsulant comprises one or more modified proteins and / or peptides; and wherein the one or more modified proteins and / or peptides are obtained from a starting protein by subjecting the starting protein to a high shear process, such that the average particle size of the one or more modified proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting a hydrophobic material from oxidative degradation, for improving the oxidative stability of a hydrophobic material, for reducing the surface free fat of a microencapsulated composition, and to stable emulsions and composition comprising a hydrophobic material

This invention discloses a microfluidic method for preparing fish oil microspheres based on viscosity control and its application, belonging to the field of functional food preparation technology. The method involves constructing three viscosity systems (3.47–15.19 mPa·s) by compounding concentrated fish oil and castor oil at a specific volume ratio. Using a 3% polyvinyl alcohol aqueous solution as the continuous phase, water-in-oil fish oil microspheres are prepared under constant pressure in a cross-shaped microfluidic chip. By controlling the viscosity of the oil phase, the microsphere particle size can be precisely controlled within the range of 53.89–72.34 μm, with a coefficient of variation ≤5% and regular morphology. The obtained microspheres exhibit excellent particle size stability under pH 5–7 and 0–2% NaCl conditions. The high-viscosity microspheres show significantly lower acid values ​​and thiobarbituric acid reactant values ​​compared to the low-viscosity group under storage conditions of 4–60℃, with an oxidation stability improvement of over 30%. In vitro digestion experiments show that the low-viscosity microspheres reach peak free fatty acid release rate after 120 min, while the high-viscosity group exhibits a sustained-release effect. This invention achieves simultaneous optimization of fish oil microsphere particle size, stability, and digestive behavior, providing a theoretical basis and precise process parameters for the structured design of ω-3 polyunsaturated fatty acid functional foods.

A method of treating exocrine pancreatic insufficiency includes administering to an individual in need thereof (e.g., an individual with cystic fibrosis) an effective amount of an enteral composition having a total protein consisting essentially of hydrolyzed protein and a total fat containing monoacylglycerols (MAG) that are at least about 30 wt. % of the total fat, and the total fat optionally further contains medium chain triglycerides (MCT) and / or fatty acids. In one particular non-limiting embodiment, about 60 wt. % of the total fat is from MCT and about 40 wt. % of the total fat is from MAG; in another particular non-limiting embodiment, the total fat is MAG with free fatty acids (esterified and / or bound) without MCT; and in yet another particular non-limiting embodiment, the total fat is MAG alone without MCT.

The invention provides fermented black beans with an anti-obesity effect as well as a preparation method and application of the fermented black beans, and relates to the field of fermented products. The preparation method comprises the following steps: soaking cleaned black beans with a polygonatum sibiricum enzymatic hydrolysate; sterilizing the soaked black beans, inoculating rhizopus, lactic acid bacillus and lactobacillus plantarum, and carrying out mixed fermentation; and drying the fermented black beans to obtain the fermented black beans with the anti-obesity effect. Through verification, the prepared fermented black beans can effectively relieve damage of a high-fat environment to the reproductive capacity of the nematodes, improve the automatic swimming capacity of the nematodes, improve the activity of antioxidant enzymes in the nematodes and remarkably reduce the content of triglyceride and free fatty acid in the high-fat nematodes, and the fermented black beans are proved to have a remarkable anti-obesity effect; meanwhile, the fermented black beans also have excellent sensory quality. The method overcomes the defects of poor sensory quality and poor function guidance of the fermented black beans in the prior art.

The present application belongs to the field of food technology, and particularly relates to a Pickering emulsion containing menthol and a preparation method thereof. The Pickering emulsion containing menthol is prepared by taking menthol and cyclodextrin composite particles as a solid particle emulsifier and soybean oil as an oil phase, and the mass ratio of the menthol to the cyclodextrin is 1:2-5. The Pickering emulsion containing menthol prepared by the present application exhibits good storage stability and rheological properties within 30 days, and in addition, the emulsion also exhibits excellent antioxidant and antibacterial properties. In an in vitro simulated digestion experiment, the release rate of free fatty acids in the emulsion in the small intestine is 76.64+ / -1.08%, and the emulsion has good sustained-release property and improves the bioavailability of menthol.

The invention relates to the technical field of edible oil and fat processing, and discloses a sunflower seed oil double-zero double-low deodorization and by-product efficient recovery method, which comprises the following steps: carrying out degumming pretreatment on sunflower seed crude oil, pumping the sunflower seed crude oil into an extraction tower, and carrying out supercritical extraction on the sunflower seed crude oil and high-pressure carbon dioxide fluid. The extraction phase sequentially passes through a multi-stage analysis system; a refined sunflower seed oil finished product is separated by depressurizing and cooling in a first-stage analysis kettle; converting into a subcritical state in a second-stage desorption kettle, and selectively intercepting and separating out the phytosterol by utilizing beta-CD-PU porous cross-linked microspheres filled in the second-stage desorption kettle; depressurizing and separating out vitamin E in a third-stage desorption kettle; and finally entering a flash tank to gasify the carbon dioxide, and separating free fatty acid and small molecule leftovers with peculiar smell. According to the invention, nutritional ingredient loss and trans-fatty acid generation caused by high-temperature deodorization are avoided, and grease deodorization and step-by-step accurate separation and independent recovery of multiple byproducts are realized.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

The present specification discloses pharmaceutical composition disclosed herein comprises one or more fibrates, one or more glycerolipids, and one or more digestion enhancers. The disclosed glycerolipids comprise one or more hard fats and one or more liquid fats. The disclosed digestion enhancers comprise one or more bile acids, one or more phospholipids, one or more free C14-24 fatty acids, one or more free C14-24 fatty acid surfactants, or any combination thereof. The present specification also discloses methods and procedures to formulate the disclosed one or more fibrates into the disclosed pharmaceutical compositions. The present specification further discloses methods and uses of the disclosed pharmaceutical compositions in the treatment of an inflammation and / or neuroinflammation.

The invention relates to an application of oligosporine in preparation of a weight-reducing medicine. The invention finds that the oligosporine B can reduce the weight of mammals. Moreover, the further research finds that the weight loss of mammals can be realized due to the fact that triglyceride in fat cells is hydrolyzed into free fatty acid and glycerol by mainly enhancing the activity of a key rate-limiting enzyme responsible for lipid metabolism in the fat cells so as to reduce the blood fat level and lipid accumulation in the fat cells, so that the weight loss of the mammals can be realized. Therefore, the weight loss is realized by reducing the adipose tissue mass.

The invention discloses high-oleic-acid sunflower seed oil and a preparation method thereof, and belongs to the technical field of deep processing and refining of vegetable fat. According to the method, polyunsaturated fatty acid in triglyceride is preferentially converted into low-boiling-point fatty acid alkyl ester through selective enzymatic alcoholysis / ester exchange reaction, volatility difference is constructed, and directional enrichment of oleic acid components and segmented removal of low-boiling-point impurities are achieved through multi-stage short-path molecular distillation. According to the method, the content of oleic acid in the sunflower seed oil can be increased from 60-75% to 80-90%, the content of linoleic acid can be reduced from 15-30% to 5-12%, meanwhile, free fatty acid, peculiar smell precursors and oxylysate are effectively removed, the oxidation stability of the product is excellent, and the retention rate of nutritional ingredients is high. The linoleate-rich fraction generated in the technical process can be used as a high-added-value byproduct, so that the synergistic value increase of the main and by-products is realized.

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 present invention relates to the use of a cell-free fat extract for the treatment of non-alcoholic steatohepatitis. Specifically, the present invention provides a use of the cell-free fat extract for preparing a composition or formulation for preventing and / or treating non-alcoholic steatohepatitis. The cell-free fat extract of the present invention has excellent therapeutic effects on non-alcoholic steatohepatitis.

A system for purifying edible oils includes a train of fiber reactors arranged in series and where the oil and water run counter current from reactor to reactor. The edible oils may be first neutralized with an alkali solution and then washed with water to thereby remove impurities such as free fatty acids, mono- and diacylglycerols, phospholipids, glycolipids, trace metals, soap and unsaponifiable matter. The system allows for continuous, high-yield production of improved quality edible oils through the implementation of surge vessels and the reprocessing of emulsions from the interface. In addition, the system also describes the implementation of acid splitting to reprocess the aqueous waste stream prior to implementing a water purification schema.

Provided herein are encapsulated compositions comprising one or more long chain polyunsaturated fatty acids (LCPUFAs) and at least one hydrocolloid, wherein the composition has a surface free fat content of less than about 5%. Also provided are methods for stabilising emulsions comprising one or more LCPUFAs and for increasing the efficiency of encapsulation of compositions comprising one or more LCPUFAs, the methods comprising incorporating at least one hydrocolloid into the emulsions or compositions.

The present technology provides a method that includes contacting a composition with a caustic solution to produce a caustic-treated composition; combining the caustic-treated composition with silica particles to produce a slurry; and removing the silica particles from the slurry to produce a treated composition; wherein the composition includes one or more of animal fats, animal oils, plant fats, plant oils, vegetable fats, vegetable oils, greases, and used cooking oil and the composition includes: at least about 10 wppm of total metals, at least about 8 wppm of phosphorus, at least about 10 wppm of chlorine, at least about 10 wppm of sulfur, at least about 20 wppm of nitrogen, at least about 5 wt. % of free fatty acids; and has an acid number from about 10 mg KOH / g to about 150 mg KOH / g, and the silica particles has a particle size from about 10 microns to about 50 microns, a BET surface area from about 200 m2 / g to about 1000 m2 / g.

Methods and systems that extend the usability of fluids, such as cooking oils, by keeping the levels of undesirable compounds in the fluids below those at which food quality is negatively impacted are disclosed. In embodiments, a cooking oil is directed from a reservoir to a treatment system connected to the reservoir. The cooking oil is contacted with a set of one or more reagents such as Lewis acid catalysts, structured catalysts, ion exchange resins, silica gels, zeolites, magnesium silicate, calcium silicate, activated charcoal or carbon, magnesium phosphate, metal carbonates, alkali catalysts, activated alumina, and / or molecular sieves to reduce the content of free fatty acids (FFAs), total polar compounds (TPMs), or both in the cooking oil. The treated oil is then directed out of the treatment system based on reducing the content of FFAs, TPMs, or both in the cooking oil to a predetermined percentage.

The present invention relates to the field of animal feed compositions, a fat composition suitable for use as an oil binding ingredient in an animal feed composition and the use thereof. It is specifically provided a free fatty acid and / or triglyceride fat composition suitable as an oil binding ingredient for use in an animal feed composition, wherein said fat composition comprises: 10-35 % by weight of total fatty acids being C22, 50-80 % by weight of total fatty acids being C18 and 1-20 % by weight of total fatty acids being C16.

A fat formulation can include a first set of glycerides that can include glycerides with fatty acids selected from a first distribution of linear saturated fatty acids and a second set of glycerides with fatty acids selected from a second distribution of linear saturated fatty acids, where the first and second distribution of linear saturated fatty acids are each subsets from a shared initial distribution of fatty acids.

The invention relates to the oil and fat industry. The technical result of the invention is an increase in the degree of purity of vegetable oil to a level that permits the use thereof for technical purposes. The claimed method includes the following operations: sedimentation / precipitation of heavy mechanical contaminants; filtration / purification to remove small suspended contaminants, food residues and resinous substances; refining with sulphuric acid to remove resinous substances and acid-containing and sulphur-containing compounds; alkali refining to remove free fatty acids, flavouring agents, aromatic substances, phospholipids and, to a small extent, waxes and carbohydrates; treatment with hydrogen peroxide; ultrasonic adsorption / retention of contaminants on the surface of an adsorber material for deep purification to remove colourants, metal ions, acidic compounds and esters; final filtration to provide for the fine purification of oils; and addition of a natural or synthetic antioxidant to prevent oxidation processes and prolong the storage life of the oil. The invention makes it possible to obtain purified vegetable oil that can be used for technical purposes.

Provided herein are compositions, articles of manufacture, food products, and methods for treating certain conditions, such as fibrotic disease (e.g., asthma). For example, in certain embodiments, provided herein are food products (e.g., that are ketogenic) that contain high levels (e.g., at least 10% by weight of the food product) of capric acid (C10), myristic acid (C14), or combination thereof (e.g., as free fatty acids or as triglycerides). In other embodiments, methods are provided for receiving an order for such a food product, and shipping the food product to a subject with fibrotic disease (e.g., after receiving or verifying prescription information). In some embodiments, methods are provided of administering or providing a composition to a subject such that the subject receives at least 50 grams per day (e.g., 200 grams per day), on multiple days, of capric acid (C10), myristic acid (C14), or combination thereof.

The application discloses a system for predicting the occurrence time of the peak value of the non-esterified fatty acid concentration in the blood of a dairy cow after delivery, and belongs to the technical field of healthy breeding of dairy cows. The system takes the genus level relative abundance of five marker microorganisms in the intestinal contents of a dairy cow one week before delivery as input data, calculates a score through a preset discriminant model, and judges whether the peak value of the blood free fatty acid concentration after delivery occurs on the day of calving according to a set threshold. The overall prediction accuracy of the discriminant model reaches 90%, the prediction accuracy for dairy cows with a peak on the day of calving reaches 75%, the system is simple to operate and stable in performance, can realize pre-delivery early warning of high health risks of peripartum dairy cows, provides technical support for taking preventive measures in advance, improving the postpartum health status and lactation level of dairy cows, and has important practical application value and economic significance.

The invention discloses egg yolk powder with phospholipid enzymolysis synergistic interface steady-state protection and a preparation method of the egg yolk powder, and belongs to the technical field of creation of high-quality egg yolk powder. Carrying out phospholipase A2 controllable enzymolysis pretreatment on the egg yolk liquid under the protection of nitrogen; performing micro-emulsification steady-state construction on the compound colloid of the Arabic gum and the beta-cyclodextrin; and carrying out temperature-controlled spray drying on the pretreatment liquid. The key processes are coupled to form a steady-state pretreatment scheme for actively reconstructing a lipid dispersion state from a molecular level, so that the passive defect that oxidation deterioration cannot be fundamentally inhibited due to the fact that a traditional process only depends on later packaging or external addition of an antioxidant is overcome, and the egg yolk powder with low surface free fat coverage rate (SFCR is less than or equal to 3.5%) is produced. After the product is stored for 90 days in an accelerated manner, the peroxide value growth rate (delta POV) is less than or equal to 60.0%, the key smelly aldehyde total concentration (TCKA) is less than or equal to 2.5 mu g / kg, and the emulsifying activity index retention rate is greater than or equal to 85.0%.

The invention concerns a process for preparing a nutritional composition selected from infant formula, follow-on formula, or young child formula comprising large lipid globules and having low free fat content. The invention further concerns the powdered nutritional composition obtained thereof.

The invention discloses a salty chicken flavor enhancer as well as a preparation method and application thereof, and belongs to the technical field of food processing. The salty and fragrant chicken flavor enhancer is prepared from tea powder, salt, kaempferia galanga powder, gardenia jasminoides ellis powder and edible oil. According to the method, sensory analysis, an electronic tongue, an electronic nose, gas chromatography-mass spectrometry (GC-MS) and flavor amino acid and free fatty acid index analysis are combined, the improvement effect of different tea leaves and spices on the flavor quality of the salted chicken is analyzed, and a detection result shows that the effect of a black tea group is optimal. Therefore, the invention provides the salty and fragrant chicken flavor enhancer containing the black tea powder, and the salty and fragrant chicken flavor enhancer can improve the contents of alcohol volatile flavor substances, aldehyde volatile flavor substances, acid volatile flavor substances, ketone volatile flavor substances, flavor free amino acids and fatty acids in chicken. The invention provides a theoretical basis for flavor optimization and quality regulation and control of the salty chicken.

The invention belongs to the technical field of grease, and particularly relates to a grease composition of medium and long carbon chain triglyceride as well as a preparation method and application of the grease composition. According to the method, firstly, medium-long carbon chain triglyceride in milk fat is efficiently enriched through a two-step crystallization method, then separated high-melting-point milk fat serves as an acyl acceptor, free fatty acid serves as an acyl donor, an enzymatic acidolysis reaction is carried out, and the medium-long carbon chain triglyceride rich in Sn-2 palmitic acid is synthesized. The grease composition of the milk-derived medium-long carbon chain triglyceride prepared by the invention is a pure natural grease component separated from cow milk fat, and the content of unsaturated fatty acid is high; medium-chain fatty acid and unsaturated fatty acid are mainly distributed at the Sn-1 site and the 3 site of the prepared grease composition of medium-long carbon chain triglyceride rich in Sn-2 palmitic acid, long-chain saturated fatty acid palmitic acid is mainly distributed at the Sn-2 site, and the triglyceride configuration of the grease composition is mainly an MLL type containing one medium-chain fatty acid.

The invention relates to the field of vegetable oil processing, and discloses a low-oil-smoke flavor oil processing scheme and oil, and the method comprises the following steps: mixing small squeezed crude oil with a deacidification agent for deacidification; wherein the deacidification agent contains sodium phosphate, alkali metal hydroxide and water; the molar weight ratio of the sodium phosphate to the alkali metal hydroxide to the water is 1: (0.01-0.2): (50-100). The flavor grease prepared by the method can further reduce the content of free fatty acid in the grease on the premise of not influencing the flavor of the grease, thereby reducing the amount of oil fume generated in the cooking process of the grease.