91 results about "Monoglyceride" patented technology

This invention discloses a functional sesame paste with both medicinal and edible components and its preparation method, belonging to the field of food processing technology. By weight, it comprises: 80-95 parts sesame seeds, 3-10 parts medicinal and edible compound powder, 2-8 parts edible vegetable oil, 0.1-0.5 parts monoglycerides or phospholipids, 0.5-2 parts prebiotic oligosaccharides, and 0.01-0.2 parts compound antioxidants. The medicinal and edible raw materials are vacuum freeze-dried and then ultra-finely pulverized. The oil phase is pre-wetted using a specific oil-to-powder ratio. After compounding, the mixture is homogenized under high pressure at 30-50 MPa and 40-50℃ to obtain a functional sesame paste with strong stability, anti-crystallization, and a delicate taste. This invention solves the problems of powder agglomeration, oil separation and stratification, low-temperature sanding, and loss of heat-sensitive components. Product parameters are quantifiable, patent protection boundaries are clear, and the difficulty of rights protection is low. The process is suitable for large-scale industrial production.

This invention relates to the field of oil and fat synthesis technology, specifically to a method for preparing nervonic acid monoglyceride. In this invention, nervonic acid and glycerol are used as raw materials, and an esterification reaction is carried out under microwave assistance to obtain a first mixture containing nervonic acid monoglyceride, nervonic acid diglyceride, nervonic acid triglyceride, unreacted nervonic acid and glycerol, and a catalyst. Glycerol and the catalyst are removed by ethyl acetate extraction to obtain a second mixture. Subsequently, taking advantage of the temperature-sensitive nature of nervonic acid monoglyceride in edible oils, it is separated and purified to obtain nervonic acid monoglyceride. The esterification reaction under microwave assistance not only avoids the corrosion and contamination problems caused by traditional acid catalysts, but also significantly shortens the esterification reaction time, improves synthesis efficiency, and effectively inhibits the isomerization of cis-nervonic acid during the reaction, ensuring the stability of the product configuration.

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

The present application relates to the technical field of rubber processing aids, and particularly relates to a dispersant for rubber, a preparation method and application thereof.The dispersant for rubber comprises the following raw materials in parts by weight: 20-30 parts of stearic acid, 5-10 parts of microcrystalline wax, 1-5 parts of monoglyceride fatty acid ester, 2-7 parts of dispersing aid, and 1-5 parts of modified sodium lignosulfonate.The dispersant for rubber can improve the wetting and coating capacity of fillers, reduce the Mooney viscosity of rubber compounds, and improve the flowability of mixing and processing.In addition, the dispersant for rubber can improve the dispersion uniformity of fillers in the rubber system, and improve the interfacial bonding strength between fillers and rubber.Meanwhile, the dispersant for rubber can effectively avoid the migration and blooming of small molecule additives, and improve the appearance stability of rubber products.

The invention discloses oil gel based on hermetia illucens oil as well as a preparation method and application of the oil gel, and relates to the technical field of biological medicines. According to the oil gel based on the hermetia illucens oil, the hermetia illucens oil is used as a grease matrix, and a stable lipid network structure is constructed by combining monoglyceride from hermetia illucens and vegetable wax. The hermetia illucens oil is derived from an animal lipid metabolism system, the fatty acid chain length distribution, the polarity characteristic and other aspects of the hermetia illucens oil are highly similar to those of a human skin cuticle lipid system, a continuous lipid covering layer can be formed on the surface of a burn wound, and the wound barrier condition is effectively improved; meanwhile, antioxidant fat-soluble components contained in the hermetia illucens oil are beneficial to reducing the local oxidative stress level of the wound surface and improving the microenvironment of the wound surface. The oleogel provided by the invention is suitable for external nursing of burn wounds, has dual functions of bionic barrier construction and antioxidant synergistic regulation, and can provide a novel and efficient biomedical material for burn wound repair.

This application relates to bioabsorbable cationic steroidal antimicrobial (CSA) compounds or salts thereof having a structure of formula I, II or III: formula (I), formula (II) or formula (III), wherein R1-R 18 At least one of them (e.g., R) 18 This includes monoglycerides or diglycerides of fatty acids linked by ester bonds, and R1-R 18 At least one of them (e.g., R3, R7, and R) 12 ) is an amino acid linked to the steroid backbone via an ester bond or an amide bond, wherein: R 18 It has the following structure: -R 19 -(C=O)-O-C-CR 20 -CR 21 , where R 19 The radical is omitted or selected from alkyl, alkenyl, ynyl, and aryl, and R 20 and R 21 Independently selected from hydroxyl, alkylcarboxyl, and aminoalkylcarboxyl groups, provided that R 20 and R 21 At least one of them is an alkyl carboxyl group, R3, R7 and R 12 It has the following structure: R 24 R 23 N-R 22 -(C=O)-X-, where R 22 It is a substituted or unsubstituted alkyl group, X is oxygen or nitrogen, and R is... 23 and R 24 It is independently hydrogen, alkyl, alkenyl, alkynyl, or aryl. (I)(II)(III)

The invention relates to a large-particle dog and cat oral health-care functional food wrapped with instant freeze-dried particles and a preparation method thereof, and belongs to the technical field of pet food. According to the scheme, an external spraying system comprises grain base material particles, 0.1 to 0.15 part of lecithin, 0.002 to 0.003 part of monostearin, 0.001 to 0.003 part of vitamin E and 0.8 to 1.2 parts of chicken oil, and an instant freeze-dried particle layer comprises 0.1 to 0.2 part of fucoidan, 0.02 to 0.05 part of lysozyme, 0.04 to 0.08 part of tea polyphenol, 0.02 to 0.04 part of zinc gluconate, 0.05 to 0.1 part of Arabic gum, 0.03 to 0.1 part of glutamine, 0.01 to 0.02 part of vitamin B2, 0.01 to 0.04 part of vitamin B12 and 0.02 to 0.07 part of glycine. The toothpaste can effectively inhibit the formation of dental plaque and dental calculus and remove halitosis.

The application discloses a process for producing diacylglycerol oil by an enzyme method in a solvent-free system, and comprises the following steps: taking low-cost lipase as a catalyst, preparing lipase A by immobilization of the enzyme, preparing lipase B by an ester exchange reaction, and then taking the lipase B as a catalyst to catalyze esterification of free fatty acid and monoglyceride in a solvent-free system to prepare diacylglycerol oil.

The present application belongs to the technical field of degradable polymer composite materials, and particularly relates to a heat-resistant degradable composite material and a preparation method thereof. In the method, epoxy silane grafted zirconium titanium phytate layered microsheets, lactic acid modified silicon boron calcium phosphate whiskers and light calcium carbonate are premixed with ethylene bis-stearamide and monoglyceride, and then mixed with polybutylene succinate, polylactic acid, polybutylene terephthalate adipate, an epoxy chain extender and an antioxidant, and then subjected to double-screw melt blending, cooling and granulation, drying, molding and heat treatment to obtain the heat-resistant degradable composite material. Through the synergistic effect of the epoxy silane grafted zirconium titanium phytate layered microsheets, the lactic acid modified silicon boron calcium phosphate whiskers and the degradable polyester matrix, the heat resistance, dimensional stability, mechanical strength and processing stability of the material are improved.

The present application provides a frozen beverage and a preparation method thereof. The frozen beverage comprises a milk material containing a milk raw material, a stabilizer and an emulsifier, wherein the stabilizer comprises locust bean gum, xanthan gum and at least one anionic stabilizer; and the emulsifier comprises a monoglyceride and diglyceride and Tween 80. The frozen beverage has significantly improved anti-melting performance and taste.

The invention relates to the technical field of ready-to-eat roasted foods, in particular to a roast duck pickling material and a preparation method thereof, a normal-temperature ready-to-eat roast duck and a preparation method thereof. Taking 1000 parts as an example, the roast duck pickling material comprises the following components in parts by weight: 220-420 parts of Japanese crude oil; 220 to 350 parts of high-moisture precipitated oil; 4-8 parts of nucleotide; 0.1 to 0.5 part of sucralose; 70 to 90 parts of caramel color; 3-5 parts of molecular distilled monoglyceride; 0.5 to 1 part of polyglycerol polyricinoleate; and the balance of purified water. The roast duck pickling material provided by the invention can effectively improve the flavor stability of duck meat and keep the meat fresh and tender.

The invention provides a silicon dioxide and titanium high-selectivity etching solution which comprises the following components in percentage by mass: 8 to 12 percent of hydrofluoric acid, 26 to 30 percent of nitrogen-containing alkyl amide solvent, 0.01 to 0.1 percent of surfactant and the balance of ultrapure water, wherein the surfactant is fatty acid monoglyceride. Through cooperative use of the nitrogen-containing alkyl amide solvent and the fatty acid monoglyceride, the etching liquid is low in surface tension, excellent in solubility and good in silicon surface wettability, and a silicon dioxide medium on the side wall of a deep hole is removed completely. More importantly, the etching solution can significantly inhibit etching of a metal titanium film layer, the etching selection ratio of silicon dioxide to titanium is higher than 50, and the yield of device production is effectively improved.

The application discloses a high-adhesion composite seasoning powder for pre-prepared dishes, and relates to the field of food, which is composed of a transient bonding matrix and a delayed aroma releasing particle; the mass ratio of the transient bonding matrix to the delayed aroma releasing particle is 6-8:2-4. The application solves the common problem in the industry that the adhesion of traditional powder decreases and the powder layer is easy to fall off in the process of frozen storage and reheating by constructing a binary synergistic system of the transient bonding matrix and the delayed aroma releasing particle. The pre-gelatinized potato starch and part of the acid hydrolyzed soybean protein isolate in the transient bonding matrix can quickly form a viscous paste with a stringy feeling under the activation of the water on the surface of the food, realize initial firm adhesion, and the monoglyceride microencapsulated calcium dihydrogen phosphate is released and interacts with the system when the reheating temperature rises, further strengthens the bonding network, so that the powder layer can still maintain excellent complete adhesion rate after long-term frozen storage and reheating.

The application discloses a rice bran oil gel and a preparation method and application thereof. The rice bran oil gel is composed of rice bran oil rich in natural orpen wax (0.5%-3% orpen wax) obtained by supercritical CO2 extraction of rice bran and added gelling agent beeswax or monoglyceride (6%-10% addition amount). In the preparation, the added gelling agent is added to the rice bran oil, stirred and dissolved by heating to 80-90 DEG C, and then cooled and crystallized to obtain the rice bran oil gel. The application utilizes the synergistic crystallization of natural orpen wax and the added gelling agent, and a stable gel network with oil binding capacity ≥95%, DPPH and ABTS free radical scavenging rate ≥95% can be formed at 6%-8% addition amount. The rice bran oil gel can completely replace butter in baked foods, significantly reduce the fat content, increase the dietary fiber content, and realize high-value utilization of rice bran resources.

The invention relates to the technical field of biological medicine, in particular to pogostemon cablin alcohol lipid cubic liquid crystal nanoparticles as well as a preparation method and application thereof. The pogostemon cablin alcohol lipid cubic liquid crystal nanoparticles comprise the following components: glyceryl monooleate, polyethylene glycol 400, poloxamer 407, D (+)-glucose and pogostemon cablin alcohol. The pogostemon cablin alcohol lipid cubic liquid crystal nanoparticle is of a core-shell structure, a shell is of a skeleton structure jointly formed by the glyceryl monooleate, the polyethylene glycol 400, the poloxamer 407 and the D (+)-glucose, and a core is the pogostemon cablin alcohol. The patchouli alcohol lipid cubic liquid crystal nanoparticles are good in in-vitro stability, have a slow release effect compared with free drugs, and have good development and application prospects in the field of chemotherapeutic intestinal injury treatment.

The invention relates to pickled pepper flavor slow release-based vinasse bittern and a preparation method thereof, and relates to the technical field of composite flavor vinasse bittern processing.The preparation method comprises the steps that beeswax, monoglyceride and water are mixed for the first time to obtain a first mixed system, the first mixed system and a pickled pepper extract are mixed for the second time to obtain a second mixed system, and the second mixed system is mixed for the second time to obtain the pickled pepper flavor slow release-based vinasse bittern. The second mixed system is subjected to freeze drying, a pickled pepper flavor carrier is obtained, and based on the total mass of beeswax, monoglyceride and water as 100%, the content of beeswax is 5-15%, the content of monoglyceride is 3-8%, and the content of water is 77-92%; and mixing and stirring the aged vinasse and the pickled pepper flavor carrier according to the mass ratio of (1-2): 1 to obtain the pickled pepper vinasse marinade. The pickled pepper vinasse marinade prepared by the invention simultaneously has pickled pepper lactic acid faint scent and aging vinasse fragrance, and is clear, harmonious and stably fused in flavor.

The invention discloses lactobacillus paracasei AUQAVATE-5, and the preservation number of the lactobacillus paracasei AUQAVATE-5 is CGMCC (China General Microbiological Culture Collection Center) No.36510. The lactobacillus paracasei The invention also discloses a method for preparing the camellia oil by using the lactobacillus paracasei AUQAVATE-5. The invention also discloses an application of the lactobacillus paracasei AUQAVATE-5 in preparation of a skin repair product. The invention also discloses an application of the lactobacillus paracasei AUQAVATE-5 in fermentation of oils to increase the content of monoglyceride. According to the invention, the camellia oil is directly fermented by using a single lactobacillus strain so as to increase the content of monoglyceride and enhance the repairing function, the process is simple, the strain is safe, and the method is easy to control and realize large-scale production; monoglyceride is increased to an effective functional concentration, and active metabolites such as lactic acid and the like are synergistically enriched; food-grade raw materials and safe strains are used in the whole process, and the product is mild.

The invention provides cranberry honey ice cream and a preparation method thereof, and the cranberry honey ice cream is prepared from the following raw materials based on 100 jin of finished products: 8 jin of powdered sugar, 2.5 jin of non-dairy creamer, 12 jin of honey, 65 g of a stabilizer, 15 g of a composite additive, 3 g of ethyl maltol, 3.5 g of vanillin, 15 g of molasses element, 80 jin of water, 50 g of essence, a proper amount of carmine, 3 jin of cranberry freeze-dried powder, 5 jin of natural cranberry juice and 2 g of sodium ascorbate. The stabilizer is formed by compounding xanthan gum and guar gum according to the mass ratio of 2: 1; the composite additive is prepared by compounding monoglyceride and polyglycerol fatty acid ester according to a mass ratio of 3: 1; the Changbai mountain linden honey, the cranberry freeze-dried powder and the natural cranberry juice are fused and matched with the high-purity sodium ascorbate, so that the nutritional structure is enriched, and functional components such as honey active enzyme and cranberry anthocyanin are effectively reserved; a compounding system of xanthan gum and guar gum and a compounding system of monoglyceride and polyglycerol fatty acid ester are adopted, so that the stability of a raw material system is remarkably improved.

To provide a frozen sauce containing a high concentration of egg yolk, without necessarily using special egg yolks such as processed egg yolks, in which the coagulation of egg yolks during frozen storage is suppressed. [Solution] A frozen egg yolk-containing sauce containing 4-20% by mass of egg yolk and 0.2-5% by mass of organic acid monoglyceride. Preferably, the organic acid monoglyceride is succinic acid monoglyceride. It is also preferable to contain 0.01-0.4% by mass of sodium alginate. It is also preferable that the viscosity at a temperature of 25°C after thawing is 1-15 Pa·s.

A preparation of a high-conversion compound rumen bypass polyunsaturated fatty acid powder and the use thereof. The preparation comprises: adsorbing a polyunsaturated fatty acid oil by means of an adsorbent under vacuum conditions, and compounding a water-soluble antioxidant and an enzyme for promoting digestion and absorption to form a mixed powder; uniformly mixing and granulating the mixed powder by using a colloid or flour, and carrying out one-layer fixed coating by using a polysaccharide; and performing rumen bypass coating of the one-layer coating granule by using a fat powder or of a monoglyceride and a diglyceride by using a coating machine.

The invention relates to the technical field of hotpot condiment production, and discloses a method for reducing the percolate of a hotpot condiment, and a functional additive is added in the frying process of the hotpot condiment; the functional additive is hydroxy propyl distarch phosphate or acetylated distarch phosphate, or a combination of any one or two of guar gum, carrageenan and monoglyceride and xanthan gum. According to the scheme, the functional additive is added in the frying process of the hotpot condiment, and the substance stabilizes a system by changing the viscosity, fluidity and thixotropy of the system. Molecules of the emulsifier, the interface stabilizer and the monoglyceride have hydrophilic heads and oleophylic tails at the same time, so that the oil-water interface tension is reduced, and O / W or W / O emulsion is formed; xanthan gum, guar gum and carrageenan are used for indirectly stabilizing an interface through thickening. The hydroxy propyl distarch phosphate and the acetylated distarch phosphate can enhance the basic viscosity and the processing tolerance of the hotpot condiment, the cost is low, and the combination of the hydroxy propyl distarch phosphate and the acetylated distarch phosphate can effectively realize the balance between the performance and the cost.

The purpose of the present invention is to provide a composition for pan-fried gyoza wings, the composition making it possible to prevent winged gyoza from being scorched to a baking device and improve the peelability of the winged gyoza from the baking device when the winged gyoza are produced using the baking device.　This composition for pan-fried gyoza wings contains a starch, an edible oil and fat, an organic acid monoglyceride, and water. The organic acid monoglyceride is one or more selected from the group consisting of citric acid monoglycerides, diacetyl tartaric acid monoglycerides, and succinic acid monoglycerides. The composition for pan-fried gyoza wings according to the present invention can be used by being bonded to the surface of gyoza prior to baking and heating.

The present invention is related to an improved method for the production of a monoglyceride with reduced MCPD content which comprises the following subsequent steps: i) glycerol is mixed with at least one base and at least one triglyceride and / or at least one fatty acid, ii) the resulting mixture is heated up to a temperature in the range of from 200 to 300 °C and held in said range for 1 to 180 minutes to form at least one monoglyceride, iii) a first portion of at least one acid is added to the heated-up mixture, iv) the mixture is cooled down to a temperature in the range of from 20 to 170 °C, if applicable, any excess glycerol is separated out using phase separation, and v) a second portion of at least one acid is added to the cooled-down mixture to completely neutralize the at least one base. The present invention is also directed to a monoglyceride producible with said method as well to the use of said monoglyceride for the production of formulations used in food, pharmaceutical or animal nutrition.

The invention discloses graphene oxide immobilized lipase as well as a preparation method and application thereof in preparation of diglyceride oil, and the preparation method comprises the following steps: dissolving graphene oxide powder in a phosphate buffer solution, and carrying out ultrasonic treatment and centrifugation to obtain pretreated graphene oxide; the preparation method comprises the following steps: adding pretreated graphene oxide and lipase into a phosphate buffer solution for primary incubation, then adding a cross-linking agent for secondary incubation, and carrying out centrifugal separation, precipitate washing, secondary centrifugal separation and precipitate drying to obtain the graphene oxide immobilized lipase. According to the preparation method, the stability of the lipase and the yield of diglyceride oil are improved, the cost is reduced, the prepared graphene oxide immobilized lipase can be applied to preparation of the diglyceride oil, the content of diglyceride in the obtained product is larger than or equal to 50 wt%, the content of monoglyceride is smaller than or equal to 1.5 wt%, the content of free fatty acid is smaller than or equal to 0.5 wt%, and the yield of the diglyceride oil is increased. The enzyme activity is greater than or equal to 90% after the graphene oxide immobilized lipase is repeatedly used for more than 100 times.

The invention discloses application of capric acid monoglyceride in preparation of a product for improving cognitive impairment. Experiments prove that the capric acid monoglyceride has the effects of enhancing the memory ability of the cognitive impairment, reducing the level of neuroinflammatory factors in the brain tissue of the cognitive impairment and improving the gene expression level of neurotrophic factors in the brain tissue of the cognitive impairment, and can be used for developing products for improving the cognitive impairment. The product is a medicine for improving cognitive impairment or a health food for enhancing memory.

This invention discloses a method for detecting the glycerol content of black soldier fly oil using thin-layer chromatography coupled with image analysis. This method addresses the significant polarity differences among triglycerides, diglycerides, and monoglycerides by employing a differentiated developing solvent system for effective separation. The content of monoglycerides / diglycerides / triglycerides is determined separately using a thin-layer chromatography silica gel plate combined with image analysis technology. This invention utilizes a self-developed bottom-emitting light box for standardized imaging, and combines image stacking noise reduction and self-developed analysis software to achieve digital quantification of spots. The operation is simple and efficient, requiring only consumables and imaging equipment readily available in a standard laboratory, making it suitable for convenient detection and analysis of glycerol content in situations lacking advanced instrumentation.

The invention relates to the technical field of daily chemical products, and discloses an amino acid composite vegetable fat shampoo soap and a preparation method thereof, the raw materials of the shampoo soap comprise an amino acid surfactant, mango seed wax, coconut oil, modified wheat germ oil, modified shea butter, modified camellia seed oil, vine tea, polygonatum odoratum, cacumen biotae and polygonum multiflorum essential oil. Wherein the modified grease is prepared from base oil through a specific enzymolysis process and is rich in diglyceride and monoglyceride. The preparation method comprises the steps of step-by-step temperature control mixing of the raw materials, compression molding, heat setting and curing. The mango seed wax is utilized to construct a hydrophobic skeleton, and the polar filling and hot-pressing shaping process of the modified grease is matched, so that the structural strength and water resistance of the soap body are improved, the problems that the traditional amino acid soap is easy to absorb moisture, soften and become burnt are effectively solved, and meanwhile, the product is endowed with quick foaming ability and excellent after-washing conditioning feeling.

This invention discloses a method for producing an ultrathin polyester film for carbon ribbons. The polyester film comprises an outer layer, a core layer, and an inner layer. The outer layer is composed of PET, diphenyl hydrazide adipate, and zinc stearate. The core layer is a monoglyceride copolymer-modified polyester. The inner layer is composed of PET, diphenyl hydrazide adipate, and zinc stearate. The use of diphenyl hydrazide adipate and zinc stearate in the outer and inner layers improves the dispersibility of diphenyl hydrazide adipate in the PET matrix, and the zinc stearate also provides lubrication. The synergistic effect of these two components makes this improvement more significant, resulting in a more pronounced improvement in mechanical properties. The core layer is modified with monoglyceride copolymer to improve the flexibility of the polyester film. The core-shell structured acrylic emulsion, when coated onto the BOPET film, effectively improves ink adhesion.

This invention provides a high-quality plastic fat composition for biscuits. The plastic fat composition for biscuits comprises a fat and an emulsifier, wherein the fat includes a liquid oil and an transesterified oil, the transesterified oil having a solid fat content of 47% to 100% at 20°C, and the emulsifier includes lecithin, monoglyceride fatty acid esters, and one or more selected from the group consisting of sorbitan fatty acid esters, polyglyceride fatty acid esters, and sucrose fatty acid esters.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fat-reducing spicy strips, which comprises the following steps: carrying out enzymolysis treatment on rice bran or wheat bran by using alkaline protease to obtain deproteinized rice bran or deproteinized wheat bran; mixing the deproteinized rice bran or deproteinized wheat bran with wheat flour, monoglyceride, table salt and water to obtain mixed batting; carrying out extrusion puffing treatment on the mixed dough to obtain fat-reduced spicy strip blanks; and mixing the fat-reduced spicy strip blank with a mixing material to obtain the fat-reduced spicy strip. The preparation method comprises the following steps: performing enzymolysis treatment on rice bran or wheat bran; deproteinized rice bran or deproteinized wheat bran is mainly compounded with wheat flour, the content of dietary fibers is increased by adding the rice bran or the wheat bran, crude fibers absorb little oil, the area of fibers exposed on the surface of a spicy strip embryo in the extrusion process is increased, then the oil absorption amount of the spicy strip embryo is reduced, and finally the effect of reducing the fat content of the spicy strip is achieved.