172 results about "Free fat" patented technology

A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.

The invention describes an overall process for the extraction of sterols, vitamin E, squalene and other plant-based hydrocarbons from deodorization distillates of plant oils. After an esterification of the free fatty acids, then a transesterification of the combined fatty acids (glycerides and sterides) by the same short alcohol, three successive distillations make it possible to successively recover a first fraction of hydrocarbons, the main fraction of alkyl esters, then the heaviest alkyl esters with squalene. The third distillate will be used for the production of squalene and a second fraction of hydrocarbons. The residue of the third distillation will be used for the production of sterols and vitamin E. By using bioethanol, plant-based glycerol and the plant-based hydrocarbons of the process, the process makes it possible to extract each of the four unsaponifiable substances without any solvent of oil-based origin and to claim the seals of approval for products obtained by natural physical and chemical processes.

The invention discloses a method for synthesizing and purifying high-purity fatty acyl monoglyceride, which comprises the following steps: (1) mixing fat, free fatty acid and a solid catalyst, vacuumizing, stirring, heating, obtaining a mixture of fat, adding glycerol into the mixture of fat, performing refluxing esterification and ester exchange reactions, controlling the temperature of cooling water in a reflux condenser to allow water generated in esterification to be pumped out under vacuum and allow glycerol to be condensed and refluxed, and demixing the products of the reaction, wherein the upper layer is a glyceride layer; (2) removing unreacted free fatty acid and glycerol from the glyceride layer through primary molecular distillation; and (3) subjecting the glyceride layer from which the free fatty acid and glycerol are removed to secondary molecular distillation, and obtaining a distillate and a distillation residue, wherein the distillate is high-purity fatty acyl monoglyceride and the distillation residue is diglyceride or triglyceride. When the method is used, the process is shortened, equipment investment is saved, and the primary yield of the product is increased greatly.

A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an addition emulsifier.

The object of the present invention is to provide solid milk having suitable solubility and strength and a method for manufacturing such solid milk.The present invention is based on the knowledge that solid milk combining sufficient strength with sufficient solubility can be obtained basically by compacting and molding only powdered milk as an ingredient under a condition where porosity and free fat content thereof are controlled within fixed ranges and then humidifying and drying. The above-described object can be attained with solid milk with a porosity of 30% to 50% and a method for manufacturing solid milk, comprising a compacting process for compacting powdered milk and obtaining a solid compacted body of powdered milk, a humidifying process for wetting the compacted body of powdered milk obtained in the compacting process, and a drying process for drying the compacted body of powdered milk humidified in the humidification process.

The invention discloses skin treatment compositions consisting essentially of a mixture of ceramides, cholesterol, free fatty acids—the mixture being able to mimic skin identical lamellar structures—and nonionic emulsifiers. These compositions are liquid and pumpable at room temperature which means that they can be incorporated easily into cosmetic formulations with no need for heating. Furthermore, the skin treatment compositions allow the stable inclusion of long-chain ceramides into oil-in-water emulsions as well as into water-in-oil emulsions. Inclusion of short chain ceramides that can act as dermatological regulators did not affect the lamellar lipid organization. The skin treatment compositions are claimed as well as their use in cosmetic and dermatological formulations.

The invention provides application of lentinan in preparing medicines, healthcare products and food in treating or preventing diseases caused by enteric flora disturbance. The applicant of the invention adopts high-fat feed to induce a mouse obesity type-II diabetes model to observe the influence of polysaccharide in traditional Chinese medicines on lipid metabolism of mice through enteric florae, and by adopting the lentinan, enteric flora disturbance caused by diet can be adjusted, constitution of enteric florae can be remarkably improved, and the unbalance enteric florae in bodies can be recovered, so that the blood fat and the blood sugar indexes of obesity caused by enteric flora disturbance caused by diet can be adjusted, the content of triglyceride in blood plasma can be remarkably reduced, and the content of cholesterol, low density lipoprotein and free fatty acid can be reduced.

The present invention involves the use of a compound that reduces the level of free fatty acids circulating in the plasma of a subject in the manufacture of a medicament for the treatment of prevention of muscle (particularly cardiac or skeletal muscle) impairment or fatigue.

The invention discloses a method for deacidifying and refining high-acid value fish oil by using an enzyme method, comprising the following steps of: firstly, selectively esterifying free fatty acid reacting with alcohol in the fish oil by adopting immobilized lipase as a catalyst, and then neutralizing to obtain the refined fish oil. Compared with the traditional chemical refining method, because the method greatly reduces the acid value of grease, the refining yield is greatly improved, and the method has better economical efficiency and environmental protection feature.

The invention relates to the technology in the field of food and beverage processing, in particular to preparation of an egg and milk essence substrate by using a dual enzymatic method in cooperation with the mailard reaction; and the prepared egg and milk essence substrate can be widely applied to various food industries. The method comprises the following steps of: hydrolyzing natural cream by using lipase and subjecting dried egg yolk to enzymolysis by using protease; mixing a hydrolysis product and an enzymolysis product based on a certain ratio, homogenizing by a homogenizer, and obtain a homogenous emulsification system by using the monoglyceride and lecithin in a mixture per se as emulsifiers; then adding reducing sugar-xylose and amino acid-methionine for producing the egg characteristic flavor, mixing to reach a uniform state, directly heating to 105-110 DEG C, reacting for 1-3 hours; and performing the mailard reaction and enzyme deactivation at the same time. A final product has the flavor mixture of free fatty acid, lactone, methyl ketone, alcohol, aldehyde, black-like essence with antioxidant activity and the like, wherein the free fatty acid is obtained through hydrolyzing the fat, the lactone, methyl ketone, alcohol and aldehyde are obtained through heating the fat, and the black-like essence is generated by the mailard reaction; and thus, the product has an intense egg and milk flavor.

Personal cleansing compositions with enhanced skin feel characteristics are provided. In accordance with an exemplary embodiment, a personal cleansing composition includes: (i) about 1% to about 6% by weight of the personal cleansing composition (WPCC) of talc, and (ii) about 3% to about 10% by WPCC of free fatty acid (FFA). The personal cleansing composition is substantially free of non-FFA additive skin refatting agents.

The invention belongs to the field of vegetable oil refinement, in particular relates to a corn oil with high vitamin E and phytosterin contents and a production method thereof. 100g of corn coil contains 90mg to 120mg of vitamin E and 90mg to 1300mg of phytosterin. The production method of the corn oil comprises the following steps: arranging a drip catcher behind a deodorizing tower to collect deodorized distillate; removing impurities; distilling the deodorized distillate to remove dissociative fatty acid; adding alcohol to mother liquid after removing the fatty acid to further remove remnant fatty acid; using a decoloring agent to absorb and decolor the mother liquid; and returning the obtained qualified treatment liquid to product oil, uniformly mixing the qualified treatment liquid and the product oil, storing and packaging the mixture. Compared with the corn oil prepared by the traditional refinement technology, the corn oil is improved in the vitamin E and phytosterin contents by 30 to 50 percent.

The invention discloses a method for producing meat flavor by using enzyme hydrolysis adipose as raw material which is oxygenized and thermo-cracked, the method which uses adipose as raw material comprises steps as follows: by utilizing a preferred lipolytic enzyme, part of triglyceride in the adipose is hydrolyzed to obtain free fatty acid via biological transformation under specific condition, and then taking the product of the enzyme hydrolysis adipose as reactant, the oxidation and thermal cracking reaction are carried through to obtain natural meat flavor. The invention has the advantages of natural aroma, simple processes and low cost.

The invention provides a Chinese air-dry fish fermented sausage and a preparation method thereof. The Chinese air-dry fish fermented sausage comprises the following components in percentage by weight: 10 to 95 percent of fish, 0.1 to 18 percent of ferment agent, 1 to 25 percent of auxiliary flavouring, and the rest of water. The Chinese air-dry fish fermented sausage of the invention has special flavor. Mainly the enzymes generated by the metabolism of the histenzyme of the fish and the microorganism decompose carbohydrate, fat, protein and the like to form the flavor components. The substances have important effect on formation of the flavor, and particularly the fat and the protein provide precursor substances, i.e. non-esterified fatty acid and free amino acid, of mass flavor substrates. Moreover, the Maillard reaction, the non-enzyme reactions, such as fat oxidation and the like, and a plurality of flavouring substrates added manually also make an important contribution to the formation of the flavor of the fermented sausage.

The invention discloses an oil and fat composition containing diglyceride and use thereof. The oil and fat composition contains 35 to 90% of diglyceride by mass, 9 to 64% of triglyceride by mass, 0.1 to 5% of monoglyceride by mass and 2% of free fatty acid by mass, wherein the fatty acid of the oil and fat composition contains 1 to 45% conjugated trienes unsaturated fatty acid by mass and not more than 10% of saturated fatty acid by mass, and the mass ratio of Omega-6 unsaturated fatty acid to Omega-3 unsaturated fatty acid is 1 to 6:1. The oil and fat composition has the function of preventing and relieving metabolic syndrome, the applicability almost equivalent to common edible oils, good taste, high safety and low production cost, and is favorable for industrial production and marketing.

The present invention is generally related to the discovery of the use of a novel composition (Ri-Active™), containing a concentrate of the bioactives, micronutrients and antioxidants present in the unsaponifiable fraction of rice bran oil or rice germ oil, in the prevention and treatment of health disorders. The novel use of the by-products of rice bran oil or rice germ (and other vegetable oils) industries directly after purification and stabilization for therapeutic purposes is a unique and innovative approach that has been proved in the pilot study conducted by the current inventors. The current inventors have pioneered a new approach to prevent and treat health disorders such as cardiovascular diseases, hypercholesterolemia and diabetes which is both effective and inexpensive. The proprietary technology developed by the current inventors to produce Ri-Active™ from rice bran oil by-products or rice germ is very different from others who use these by-products to either isolate or purify individual micronutrients of value for use in other nutraceutical formulations. Most of the by-products of the edible oil refining industry are either discarded or sold at a throw away cost to the soap industry for their free fatty acid content. The novel technology and approach developed by the current inventors to utilize these low cost by-products from the edible oil refining industry and produce a highly effective therapeutic product has yielded a new and valuable use for these materials. This invention extends to the uses (therapeutic usefulness) and cost effectivity of similar whole extract concentrates of unsaponifiable micronutrients prepared from other vegetable oils rich in unsaponifiable fractions. The current discovery specifically covers the uses of Ri-Active™ (derived either from rice bran oil or rice germ oil), in preventing or treating cardiovascular disease, diabetes, hyperlipidemia, hypercholesterolemia and arteriosclerosis. Ri-Active™ contains many unsaponifiable bioactives and antioxidants of rice bran and rice germ in very high concentrations in a natural lipid matrix. These constituents in their natural lipid matrix act synergistically in the treatment of cardiovascular disease and other disorders and therefore the whole extract concentrate containing these constituents is far more efficacious than administering a mixture of procured ingredients in similar concentrations. The efficacy of this novel composition (Ri-Active™) in the treatment of cardiovascular disease risk factors has been proved in the pilot animal study conducted by the current inventors. Ri-Active™ has been tested to be safe, and highly effective in small doses.

The invention relates to protective fat of a rumen bypass substance, which comprises the following components in percent by weight: 1.2-1.8 percent of C14:0, 72.0-74.0 percent of C16:0, 5.0-6.0 percent of C18:0 and 14.5-16.5 percent of C18:1. The protective fat is white powder or particles at the normal temperature, contains 1-3 percent of free fatty acid and has the iodine value of 15-17 and the melting point of 50-70 DEG C. A preparation method comprises the steps of: taking palm oil as raw materials, collecting high melting point fatty acid after removing low melting point fatty acid, and processing into the protective fat. The protective fat is nearly not degraded in the rumen of a ruminant, can realize effective protection on the substance subjected to the rumen bypass protection, and can be hydrolyzed into glycol and fatty acid under the acid environment condition of true stomach, thereby ensuring that the protected substances are fully released without excessive protection. Meanwhile, the protective fat can be better absorbed and utilized in the rumen of the ruminant so as to make up the defect of conventional dietary energy of dairy cows.

The invention relates to the technical field of biology, in particular to application of polysaccharide. The invention provides the application of lentinan in preparation of healthcare food capable of improving the abundance of beneficial bacteria and reducing the abundance of harmful bacteria in intestinal florae. An applicant for the invention observes the influence of the lentinan on lipid metabolism in mice through the intestinal florae by inducing obesity type-2 diabetic models of the mice through high-fat diet; the lentinan provided by the invention can regulate intestinal flora disturbance caused by diet, and can obviously change the proportion of the harmful bacteria in the intestinal florae and make unbalanced intestinal florae in vivo to trend to be normal so as to regulate the blood fat and blood sugar indicators of obesity caused by the intestinal flora disturbance due to the diet; the content of triglyceride in blood plasma can be obviously reduced; the content of cholesterol, low-density lipoprotein and free fatty acid can be reduced.

A process for producing a food oil containing at least 50% monounsaturated fatty acids from palm oil is disclosed. Fatty acids are released from palm oil glycerides, such as by fat-splitting. The free fatty acids (FFA) are separated to obtain a fraction enriched in unsaturated palm fatty acid. This fraction is subject to a condensation reaction with glycerol to form an oil comprising mainly triglycerides (triacylglycerols). The condensation reaction is catalyzed by an enzyme.

The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same.

The invention belongs to the technical field of animal feeding and relates to rumen bypass protection folic acid, cow beverage containing the rumen bypass protection folic acid and application of the cow beverage. The rumen bypass protection folic acid (RPF) uses folic acid as core material and rumen inert fat as the coating, wherein the folic acid accounts for 40+ / -5% of the total weight of a coating tablet, and the rumen inert fat is palm oil. By adding the rumen bypass protection folic acid, cow milk output can be effectively increased, high milk protein and milk fat output are tend to increase. In addition the folic acid is tend to increase plasma glucose and decrease free fatty acid, beta-hydroxybutyrate and urea nitrogen concentration. The milk output can be increased evidently when the appropriate amount of 0.2g / day of rumen bypass protection folic acid is added. The milk output can be further increased when 0.2g / day of rumen bypass protection folic acid and 10g of rumen bypass methionine is added.

Self-emulsifying drug delivery systems are provided to improve dissolution, stability, and bioavailability of drug compounds of dronabinol or other cannabinoids. The drug compound(s) are dissolved in an oily medium (e.g. triglycerides and / or mixed glycerides and / or free fatty acids containing medium and / or long chain saturated, mono-unsaturated, and / or poly-unsaturated free fatty acids) together with at least one surfactant. The surfactant promotes self-emulsification, thereby promoting targeted chylomicron / lipoprotein delivery and optimal bioavailability through the mammalian intestinal tract. A dosage form can optionally include co-solvents, anti-oxidants, viscosity modifying agents, cytochrome P450 metabolic inhibitors, P-GP efflux inhibitors, and amphiphilic / non-amphiphilic solutes to induce semi-solid formation for targeted release rates.

The invention belongs to the technical field of pharmacy. The invention discloses a flavonoid compound for preventing and treating the diabetes and medicament application thereof, wherein the flavonoid compound is homoplantagin and hispidulin and is separated from the whole Salvia plebeia R. Br. The homoplantagin and the hispidulin can be used for obviously reducing the blood sugar of the mouse which suffer from the alloxan diabetes, reducing the serum total cholesterol content and the triglyceride content, obviously reducing the generation of the nitrogen oxide in the endothelial cell caused by free fatty acid, improving the insulin resistance caused by the free fatty acid, and protecting the endothelial cell of the blood vessel. Therefore, the homoplantagin and the hispidulin have good functions for reducing the blood sugar and the blood fat, and protecting the endothelial cell of the blood vessel, and can be used for preparing the medicament for preventing and curing the diabetes and the cardiovascular disease such as the lipid metabolism dysfunction, the atherosclerosis, the coronary disease and the like caused by the diabetes.

A process for making a deodorized edible oil or fat having a low level of bound MCPD (monochloro propanediol esters) and / or low level of bound 3-MCPD is described. The process comprises a step of stripping the vegetable oil or fat with an inert gas. The inert gas can be nitrogen. A deodorized vegetable oil or fat and a food product made there from are described. The food product can be an infant formula. It exhibits low levels of bound MCPD and / or low level of bound 3-MCPD. In one embodiment the oil or fat has a reduced level of free fatty acid as well as a limpid aspect and no off-flavors.

Suggested are new compositions for oral ingestion, comprising at least one active agent from the group of alkamides. The compositions which are orally ingested reduce the uptake of free fatty acids in the adipocytes and at the same time stimulate the release of serotonin and dopamine, which leads to a reduction of appetite, a feeling of satiety and a positive mood. In doing so, the new compositions are thus perfectly suitable to counteract any undesired gain of weight.

The invention proposes a biological diesel and vitamin E, sterol combined production by vegetable fat, which pertains to oil chemistry field. The invention process includes steps of degumming, methyl esterification, water washing, cold precipitation, dehydration, molecular distillation. The invention uses vegetable fat as raw material, directly esterify triglyceride and free fatty acids together without refining step, and adopt molecular distillation to obtain biological diesel and natural vitamin E, sterol simultaneously, which is a novel production process that simplify procedures, reduces production cost and increases economic benefit.

The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production.

The present invention is directed to methods for reducing acrylamides in carbohydrate glycemic foods without the use of chelating compounds, chemicals, carbonyl group blockers, multivalent cation or other additives. The present invention further includes methods for preventing carcinogenic contaminants in cooking oil, by way of managing various factors that contribute to extreme oil degradation, as well as monitoring free fatty acid levels and polar compounds in the oil during high heat frying (e.g., lipid hydroperoxides, polymers, triglycerides, etc.) in order to ensure that the cooking oil is safe.