319 results about "Monounsaturated fatty acid" patented technology

The present invention is directed to nucleic acid molecules and nucleic acid constructs, and other agents associated with fatty acid synthesis, particularly the ratios of saturated and unsaturated fats. Moreover, the present invention is directed to plants incorporating such agents where the plants exhibit altered ratios of saturated and unsaturated fats. In particular, the present invention is directed to plants incorporating such agents where the plants exhibit altered ratios of monounsaturated to polyunsaturated fatty acids.

The subject invention relates to the identification of several genes involved in the elongation of polyunsaturated acids (i.e., "elongases") and to uses thereof. At least two of these genes are also involved in the elongation of monounsaturated fatty acids. In particular, elongase is utilized in the conversion of gamma linolenic acid (GLA) to dihomogamma linolenic acid (DGLA) and in the conversion of AA to adrenic acid (ADA), or eicosapentaenoic acid (EPA) to omega3-docosapentaenoic acid (DPA). DGLA may be utilized in the production of polyunsaturated fatty acids, such as arachidonic acid (AA), docosahexaenoic acid (DHA), EPA, adrenic acid, omega6-docosapentaenoic acid or omega3-docosapentaenoic acid which may be added to pharmaceutical compositions, nutritional compositions, animal feeds, as well as other products such as cosmetics.

A Salvia hispanica L. derived seed oil extract composition of matter containing from 60-88% PUFAs in a ratio of from 3.1:1-3.3:1 of ALA to LA, 4-100% of C-18 mono-unsaturated fatty acid, 1-5% of C-18 saturated fatty acid and 4-8% of C-16 saturated fatty acid in a mixed triglyceride form stable at room temperature of 12-24 months containing a mixture of selected antioxidants.

The subject invention relates to the identification of several genes involved in the elongation of polyunsaturated acids (i.e., “elongases”) and to uses thereof. At least two of these genes are also involved in the elongation of monounsaturated fatty acids. In particular, elongase is utilized in the conversion of gamma linolenic acid (GLA) to dihomogama linolenic acid (DGLA) and in the conversion of DGLA or 20:4n-3 to eicosapentaenoic acid (EPA). DGLA may be utilized in the production of polyunsaturated fatty acids, such as arachiodonic acid (AA), docosahexaenoic acid (DHA), EPA, adrenic acid, ω6-docosapentaenoic acid or ω3-docosapentaenoic acid which may be added to pharmaceutical compositions, nutritional compositions, animal feeds, as well as other products such as cosmetics.

The present invention provides fatty acid balanced health blend oil, which comprises the following components in percentage by weight: 0.01 to 2 percent of oryzanol and 0.1 to 2 percent of phytosterin. The proportion of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is (0.2 to 0.9) to 1 to 1, and the proportion of n-6 polyunsaturated fatty acid to n-3 polyunsaturated fatty acid is (3-8) to 1. The oryzanol and the phytosterin are from rice oil, or are exogenously fed, and at least a part of phytosterin can be replaced by phytosterin acetate. The fatty acid balanced health blend oil also can comprise at least one kind of antioxidant. The fatty acid proportion of the fatty acid balanced health blend oil is reasonable, and the fatty acid balanced health blendoil is beneficial for the health of the human body, in particular, the fatty acid balanced health blend oil can reduce blood fat and cholesterin and improve the vegetative nerve function of human bodies. The fatty acid balanced health blend oil has convenient preparation and is suitable for large-scale commercial production.

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt % of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt % of non-fat solids, wherein, the coating composition comprises, less than 25 wt % of saturated fatty acid, 10-60 wt %, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

The invention relates to a nutritional blend oil with balanced fatty acid components and active components for the middle and old aged, which is prepared by a plurality of plant oils selected from flaxseed oil, walnut oil, double-low rapeseed oil, soybean oil, wheat germ oil, corn oil, teal oil, peanut oil, grape seed oil, rice bran oil, camellia oil, evening primrose seed oil, sunflower seed oil and the like, wherein, Omega 6 serial polyunsaturated fatty acids (PUFA) and Omega 3 serial PUFA are contained to enable the ratio of saturated fatty acid (SFA) to monounsaturated fatty acid (MUFA) to PUFA to be 0.6-0.8:1:1, the ratio of Omega 6 to Omega 3 to be 4:1 in the comprehensive evaluation of the blend oil absorbed by the middle and old aged and the fat from other sources, thereby meeting the recommended value of Chinese Nutrition Society; the nutritional blend oil contains 2% of gama-linolenic acid, thereby beneficial to improving the contents of DH-gama-linolenic acid and arachidonic acid; the total content of lauric acid, myristic acid and palmitic acid contained in the nutritional blend oil is below 8.5% in order to avoid over rising the level of Low density lipoprotein (LDL) in the plasm of the middle and old aged; in addition, the nutritional blend oil also comprises a plurality of active components with oxidation resistant property, so other antioxidants do not need to be added in the blend oil.The blend oil provided by the invention is characterized by low cost, balanced fatty acid nutrition, a plurality of abundant active components and higher security, thereby better improving the health and intelligence of eaters, preventing cardiovascular and cerebrovascular diseases, and avoiding fatness, hyperlipidemia, thrombotic diseases and the like caused by unbalanced fatty nutrition.

The invention relates to nutritionally-balanced edible blend oil. Total fatty acids include, by weight percent, 7.5%-18.9% of saturated fatty acid, 40%-46.8% of monounsaturated fatty acid, 32.5%-38.9% of n-6 polyunsaturated fatty acid, and 5.7%-9.5% of n-3 polyunsaturated fatty acid. The nutritionally-balanced edible blend oil well made from various high-quality raw oils has balanced proportion of fatty acids, low content of trans-fatty acids and no chemical antioxidants. Ratio of content of the monounsaturated fatty acid to total content of the polyunsaturated fatty acids is 1:1. Weight percentage ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid is 4-6:1. The nutritionally-balanced edible blend oil satisfies physiological requirements of healthy people for fatty acids, helps human bodies finish tri-level dynamic balance regulation to achieve health and perfect nutrition absorption and better post-absorption conversion, and is more nutrient and healthy.

The invention provides an edible blending oil with balanced nutrients and a production method thereof. The proportion of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acids of the blending oil is designed based on daily intake animal meat fat, so that the standard of and 1t; 1:1:1, omega-6 and omega-3 of 4-5:1) recommended by Chinese Society of Nutrition for the final intake of dietary fatty acid of people is met. The production method comprises the steps of accurately weighting various kinds of vegetable oil, vitamin E equivalent to 0.5 percent of the total mass of the vegetable oil in mass and/or tea polyphenol equivalent to 0.3 percent of the total mass of the vegetable oil in mass according to different formulas, adding the weighted materials into a dosing tank, keeping the temperature to be 20-40 DEG C, evenly stirring the mixture for 20-40 minutes at low speed, filtering the mixture and filling the obtained product to obtain the finished product, i.e. the edible blending oil with the balanced nutrients.

The invention relates to edible oil and discloses combined edible oil with proper proportion of fatty acid. The combined edible oil consists of two or more than two types of pure edible oil; wherein, different types of pure edible oil are packed respectively and independently; based on the gross weight of the combined edible oil, the sum of monounsaturated fatty acids of all the pure edible oil are 33.3 percent to 50 percent by weight percentage, and polyunsaturated fatty acids of all the pure edible oil is 33.3 percent to 50 percent by weight percentage; among the sum of the polyunsaturated fatty acids of all the pure edible oil, the ratio of the sum of n-6 polyunsaturated fatty acid to that of n-3 polyunsaturated fatty acid is 4 to 6 :1. The combined edible oil provided by the invention can achieve the aim of reasonably taking in the fatty acids and realize the consumption desire of having pure oil for consumers.

The invention discloses multivariate plant nutrition oil comprising medium-temperature water-frying oil, high-temperature frying oil and low-temperature salad oil which are respectively prepared from any 2-6 types of 10 types of plant oil such as tea-seed oil, peanut oil and rice oil. Meanwhile, a plurality of plant functional elements such as pollen pini and almond are added to the nutrition oil; the content ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid in the multivariate plant nutrition oil is 0.45:1:0.9; the content ratio of n-6 polyunsaturated fatty acid to n-3 polyunsaturated fatty acid is (3-6):1. The nutrition oil disclosed by the invention is reasonable in proportioning, the price is considered, and diseases such as hypertension and hyperlipidemia which can be caused by over-high intake of traditional saturated fatty acid and linoleic acid and over-low intake of linolenic acid are solved.

The present invention relates to health-care blending oil, which comprises more than five varieties of the edible oil. The present invention is characterized in that the health-care blending oil comprises the compositions in weight percentage of 20 to 25 percent peanut oil, 10 to 15 percent rapeseed oil, 20 to 25 percent soybean oil, 5 to 10 percent benne oil, 15 to 25 percent linseed oil, 15 to 20 percent olive oil and 5 to 10 percent corn germ oil. The health-care blending oil of the present invention is made by mixing a plurality of compositional plant oil, which emphasizes the edible oil variety having the low cost and the monounsaturated fatty acid and the polyunsaturated fatty acid in a large ratio; therefore, the blending oil of the present invention is more suitable for the heart and brain patient to eat; moreover the cost is greatly reduced.

This invention relates to seeds of plant, plants themselves and cells of such plants which comprise a heterologous gene coding for a plant (such as nasturtium (Tropaeolum majus) or Crambe abyssinica) fatty acid elongase (FAE) gene or allelic variant thereof, or combinations of one or both of these FAE genes with an Arabidopsis fatty acid elongase 1 (FAE1) gene, in co-transformation, in reading frame alignment with a promoter capable of increasing expression of said gene(s), when said transformed plant cell is in a seed, said plant cell or seed being capable of producing an increase in proportion of a very long chain monounsaturated or saturated fatty acids when compared with the proportions of said fatty acids in a control plant cell or seed lacking said heterologous FAE gene or genes. The invention also relates to combinations of these fatty acid elongase genes by traditional crossing, sufficient to increase the proportion of very long chain monounsaturated or saturated fatty acids in the seed oil of the progeny compared to the proportion of said fatty acids in either of the parental lines.

Accordingly, the present invention provides a pharmaceutical oil-in-water nano-emulsion, with a pharmaceutically active substance. The selected pharmaceutically active substance is encased in monounsaturated fatty acid droplets with the droplets having an average particle size in the range of 60 to 200 nm. The nano-emulsion is also provided with a non-ionic surfactant system, which is a mixture of polyethers, macrogolglycerides and polysaccharides, along with pharmaceutically acceptable adjuvants. The present invention also provides a process for the preparation of pharmaceutical oil-in-water nano-emulsion.

The present invention is generally directed to triester-based lubricant compositions. The present invention is also directed to methods of making these and other similar lubricant compositions. In some embodiments, the methods for making such triester-based lubricants utilize a biomass precursor comprising mono-unsaturated fatty acids, wherein such mono-unsaturated fatty acids are reduced to mono-unsaturated fatty alcohols en route to the synthesis of triester species for use as/in the triester-based lubricant compositions. Subsequent steps in such synthesis may employ carboxylic acids and/or acyl halides/anhydrides derived from biomass and/or Fischer-Tropsch synthesis.

The present invention relates to a functional fiber flour product for use in foods, beverages, nutritional products and dietary supplements. The invention includes a functional fiber flour product made from oilseeds and comprises soluble and insoluble dietary fibers, polyunsaturated fatty acids, monounsaturated fatty acids, protein, lignans, and low amounts of digestible carbohydrates and saturated fat. Properties of the present invention are useful in enhancing mixing, sheeting, extrusion, baking, frying and roasting characteristics of human food and beverage products and animal feed products without adversely affecting palatability or appearance attributes; properties also include considerable extended shelf life compared to prior art functional fiber products. The present invention also includes a process for making the functional fiber flour product using high pressure and high temperature mixing and extrusion equipment.

The invention discloses edible blend oil or combined edible oil more suitable for residents in Shanghai. The edible blend oil comprises the following ingredients by weight percent: 8.0-14.0 percent of saturated fatty acid, 39.0-47.0 percent of monounsaturated fatty acid, 41.5-50.5 percent of polyunsaturated fatty acid, 32.0-380 percent of n-6 polyunsaturated fatty acid and 9.1-12.5 percent of n-3 polyunsaturated fatty acid. According to the latest nutrition research result of residents in Shanghai, the edible blend oil or combined edible oil is developed specially for the residents in Shanghai, is suitable for the diet structure of the residents in Shanghai and is helpful for the residents in Shanghai to get balanced nutrition.

The invention discloses edible oil for infants, comprising the following components in percentage by weight: 49-50% of sunflower seed oil, 9-11% of flaxseed oil, 9-11% of perilla oil, 9-11% of sesame oil and 19-21% of walnut oil. In the finished product of the edible oil for infants, total fatty acid comprises the following fatty acids forming fat by weight percent: 7-15% of saturated fatty acid, 15-25% of monounsaturated fatty acid, 53-63% of n-6 polyunsaturated fatty acid and 10-18% of n-3 polyunsaturated fatty acid, wherein, the total polyunsaturated fatty acid accounts for 68-80% of the total fatty acid. The invention is designed on the basis of intake and ratio of fat and fatty acid recommended by Chinese Nutrition Society to Chinese residents, fatty acid proportion is reasonable, so the oil is very suitable for infants to eat. The ratio of linolenic acid to linoleic acid is approximate to 1:4; and the content of linolenic acid can promote the growth of infant brains, thereby enhancing brain power and memory.

The present invention relates to a blended oil with the function of balancing nutrients, and is characterized by that in the oil the content ratio of monounsaturated fatty acid and polyunsaturated fatty acid is 1:1, and the content ratio of the linolic acid and alpha-linolenic acid is 4-6:1. The present invention also provides its preparation method.

The invention provides DHA algae oil microcapsule powder and a preparation method thereof. The preparation method comprises the following steps of blending DHA algae oil with vegetable fat in proportion to prepare mixed fat in which the mass ratio of saturated fatty acids to monounsaturated fatty acids to polyunsaturated fatty acids is 1 to (1-1.5) to (1-1.5), using the mixed fat as a core material, and performing microcapsule entrapping treatment to prepare microcapsule powder, wherein the DHA is 4-10% of total weight of microcapsules. An emulsifying agent and an antioxidant are added to themicrocapsule powder, wherein protein and a carbohydrate wall material are 60-78.8% of the total weight of the microcapsules, the mixed fat is 20-35% of the total weight of the microcapsules, the emulsifying agent is 1-3% of the total weight of the microcapsules, and the antioxidant is 0.2-2.0% of the total weight of the microcapsules. Through a microcapsule entrapping technique, various fat components required by human bodies are blended scientifically in a compounding ratio, so that the microcapsule powder rich in DHA, which is easy to store and eat, is prepared.

In some embodiments, the present invention relates to an enrichment process that involves a separation and/or fractionation and/or enrichment of monounsaturated fatty acid/ester molecules from polyunsaturated fatty acid/ester molecules or, correspondingly, monounsaturated molecules from saturated molecules. Such processes are at least partially based on π(pi)-complexation between metal ions and unsaturated bonds of the extractible molecules (fatty acids/esters), wherein a greater degree of unsaturation provides for greater coordinating (bond) strength and corresponding selectivity in the associated π-complexation with metal ions.