44 results about "Saturated fat" patented technology

The invention relates to aziridinyl-functional organic compounds comprising a group Z of Formula (I1), wherein n is an integer ranging from and including 1 up to and including (100), and R' is selected from the group consisting of hydrogen, methyl and C2-C4 saturated aliphatic hydrocarbyl. The invention further relates to particles, composition, cured forms of the aziridinyl-functional organic component, the particles and the composition. The invention further relates to an article.

The application provides a modified organosilicon compound, a preparation method and application thereof, raw materials of the modified organosilicon compound include a hydroxyl-containing compound and an isocyanate single-terminated silane; the hydroxyl-containing compound includes a saturated fatty alcohol and / or a hydroxyl silicone wax. In the application, the modified organosilicon compound has good hydrophobicity and strong crosslinking capacity, can effectively improve the hydrophobicity, mechanical property and the like of a material, and obtain a material with more excellent comprehensive performance; and the raw materials of the modified organosilicon compound are widely sourced and low in price, thereby effectively reducing the production cost.

A container and a process for the degradation stable storage and transport of a liquid comprising a saturated aliphatic C6-12 carboxylic acid in which the liquid is covered with an oxygen free or at least heavily oxygen depleted inert gas phase atmosphere above the liquid.

The application provides a feed additive containing mulberry leaves and a preparation method and application thereof, and belongs to the technical field of feed additives.The feed additive contains the following raw materials in parts by weight: fresh mulberry leaves 50-70 parts, corn flour 5-15 parts, molasses 1-2 parts, rapeseed cake 2-4 parts, wheat bran 15-25 parts and fermentation agent 0.1-0.5 parts.The application can significantly improve the body antioxidant function and immune level of fattening pigs, improve the fatty acid composition of pork, increase the content of unsaturated fatty acids, oleic acid and iron elements, reduce the total amount of saturated fat and muscle bitter amino acids, and improve the pork quality and nutritional value.

LOREAL “Composition comprising at least one saturated fatty alcohol, at least one anionic surfactant, at least one polyol, and at least one non-siliconized oil, the composition being free of silicone compounds” The present invention relates to a composition, preferably cosmetic, in the form of an oil-in-water emulsion, in which an oily phase is dispersed in an aqueous phase, comprising at least: (a) a C16-C22 saturated fatty alcohol; (b) an anionic surfactant having at least one C16-C22 hydrocarbon chain; (c) a polyol present in an amount strictly greater than 15% by weight relative to the total weight of the composition, and (d) at least one non-siliconized oil present in an amount greater than or equal to 8% by weight relative to the total weight of the composition, the composition being free of silicone compounds.It also relates to a cosmetic treatment process in which the said composition is applied to a keratinous material, and to the use of said composition in the cosmetic field, in particular for skin care, protection, makeup, or hair care. Figure for the abbreviation: None.

The invention belongs to the new technical field of white spirit brewing, and particularly relates to a method for accelerating aging of white spirit through a hydrothermal synergistic electro-catalysis process, which specifically comprises the following steps: introducing newly-brewed white spirit into an aging container, carrying out electro-catalysis treatment, selecting titanium-plated platinum as an electrode material, and carrying out hydrothermal reaction synergistic treatment at the same time; after electro-catalysis treatment, constant-temperature water bath treatment is conducted, the operation is repeated for 3-5 times, and the treatment interval is 30-50 min. The content of acetal in the white spirit treated by the method is increased, the content of ester substances such as ethyl hexanoate and ethyl acetate is obviously increased, and irritant components such as low-grade saturated fatty aldehyde and fusel oil are reduced. The treated white spirit has the aroma of aged white spirit, tastes soft and soft, contains typical aromatic odor of the white spirit, has prominent flavor and is mellow and pleasant during drinking, and is equivalent to natural ageing for 1-3 years, so that the ageing period of the white spirit is greatly shortened, and the ageing cost of the white spirit is reduced.

The invention discloses a method for making a sponge cake by completely replacing butter with oleogel, and belongs to the technical field of food processing. The butter in a traditional sponge cake formula is completely replaced with the oleogel according to the mass ratio of 100%. According to the oleogel, a pea protein-high methoxyl pectin electrostatic compound is used as a gel agent, a three-dimensional structured lipid network is constructed by regulating and controlling the pH value of a system and the concentration of pectin, a liquid oil phase is effectively fixed, and the oleogel has excellent structural stability, thixotropic restorability and thermal stability. In the stirring and baking process, the oleogel provides necessary mechanical support and keeps a batter bubble system and a cake tissue structure stable, so that the sponge cake which is ideal in specific volume, uniform in pore and soft in texture is obtained, and the quality of the sponge cake reaches the level equivalent to that of a traditional butter cake. Zero-trans and low-saturated-fat healthy fat replacement is achieved, meanwhile, the processing adaptability and sensory quality of the sponge cake are kept, and a new technical approach and application prospects are provided for development of healthy baked food.

The invention belongs to the field of phosphate binders, and relates to a straight-chain saturated aliphatic dicarboxylic acid-iron (III) compound, a preparation method and application thereof, in particular to application of the straight-chain saturated aliphatic dicarboxylic acid-iron (III) compound in preparation of drugs for treating or preventing hyperphosphatemia. The molar ratio of iron element to dicarboxylic acid in the dicarboxylic acid-iron (III) compound is 1: (0.8-1.2), the dicarboxylic acid is straight-chain saturated aliphatic dicarboxylic acid, and the compound is prepared by reacting ferric salt and dicarboxylate in a solvent. An in-vitro phosphorus binding experiment proves that the dicarboxylic acid-iron (III) compound disclosed by the invention is high in phosphorus binding amount of iron per unit mass in a pH range of 3-7, can also keep very high phosphorus binding capacity of iron per unit mass in an animal body, and is obviously superior to commercially available sucrose iron oxyhydroxide chewable tablets. As an oral phosphorus binding agent, the compound disclosed by the invention is stronger in phosphorus binding capacity of unit mass of iron in vivo, high in iron utilization rate, small in total dosage of iron element and lower in adverse reaction.

The invention relates to polymethyl methacrylate for a polaroid and a preparation method of the polymethyl methacrylate. The method comprises the following steps: (1) feeding raw material resin from a main feed port of an extruder, melting, mixing saturated fatty alcohol serving as an esterifying agent and an imidization agent, injecting into molten resin from a liquid spray gun, and mixing; (2) fully reacting the raw material resin, the saturated fatty alcohol and the imidization agent in the reaction area, and (3) further removing the unreacted modifier and monomers and oligomers in the raw material resin in the devolatilization area. The esterifying agent and the imidization agent are mixed and dissolved and are fed at one time, and the imidization reaction and esterification modification of the raw material resin are realized in one extruder. The polymer disclosed by the invention has excellent purity, optical transparency, high heat resistance and low water absorption, and can meet the requirements of polaroids in the fields of high-end optics and electronics.

This invention belongs to the field of food processing technology, specifically providing a low-fat, easily swallowable 3D-printed biscuit based on diglyceride oleogloss and Ganoderma lucidum peptides, and its preparation method. The biscuit uses diglyceride oleogloss as the fat source and adds Ganoderma lucidum peptides as a functional ingredient, and is formed using 3D printing technology. The oleogloss base material consists of diglyceride rapeseed oil and gelling agents, and is prepared by gradient heating with mid-infrared irradiation combined with ultrasonic homogenization to replace traditional high-saturated fats. The preparation method includes oleogloss preparation, raw material pretreatment, dough preparation, 3D printing, and low-temperature baking. The product of this invention has the characteristics of low fat content, soft and uniform texture, easy swallowing, and balanced nutrition, making it particularly suitable for people with swallowing difficulties and health-conscious consumers. It also possesses good printability and can be widely used in the fields of food processing and customized nutrition.

This application discloses a flavor-enhancing and fresh-preserving braising liquid and its preparation method, belonging to the field of food seasoning technology. It contains a variety of spices and seasonings blended in a specific weight ratio, prepared through a process of caramelizing sugar for aroma enhancement, staged simmering, sealed static aging, filtration, and ultra-high temperature instantaneous sterilization. This method solves the technical problems of traditional braising liquids, such as single aroma, short-lasting fragrance, poor deodorization, bitterness after prolonged cooking, excessive medicinal flavor, short shelf life, high salt and oil content, and the inability to simultaneously enhance aroma and preserve freshness. Testing showed that the product had no detectable acid value or peroxide value, met coliform bacteria standards, and its sensory and nutritional indicators met national and enterprise standards. It has extremely low fat and saturated fat content, possessing both a rich, complex aroma and long-lasting preservation effect. With stable flavor and healthy low-fat properties, it is suitable for the industrial production, long-distance transportation, and long-term storage of Chinese-style braised foods, showing promising application prospects.

To provide a fiber for hair excellent in combability and slipperiness.SOLUTION: A base fiber, a first oil component, a second oil component, and a nonionic surfactant, in which the first oil component, the second oil component, and the nonionic surfactant are present on at least a part of a surface of the base fiber, the first oil component is triglyceride, the second oil component is at least one selected from the group consisting of fatty acid alkyl and aliphatic saturated hydrocarbon, the nonionic surfactant has a carbon chain having 10 to 22 carbon atoms, the HLB value of the nonionic surfactant is 6.0 to 14.0, and the total amount of the first oil component, the second oil component, and the nonionic surfactant is 0.01 to 1.6% by mass based on the total amount of the hair fiber.SELECTED DRAWING: None

COMPOSITION SUITABLE FOR SCALP / HAIR TREATMENT The present invention relates to a composition comprising: (a) at least one polyol; (b) at least one saturated fatty alcohol; (c) at least one unsaturated fatty alcohol; and (d) at least one hydrophilic thickener, wherein (a) the polyol is 50% by weight or more, preferably 55% by weight or more, and more preferably 60% by weight or more, relative to the total weight of the composition. The composition according to the present invention is stable and useful for treating keratinous material, preferably the scalp and hair, while exhibiting good cosmetic performance on the keratinous material, such as detangling, coating, smooth texture, and / or shine properties. Figure for abstract: none

The invention relates to a film-forming composition, which comprises copolyester, a methylated amino resin cross-linking agent, a film-forming accelerant and an organic solvent. The copolyester is prepared by copolymerizing terephthalic acid, saturated aliphatic dibasic acid, ethylene glycol and saturated aliphatic dihydric alcohol. The glass transition temperature of the copolyester ranges from-20 DEG C to 20 DEG C. The film-forming accelerant is selected from p-toluenesulfonic acid or dodecylbenzene sulfonic acid. The present invention also provides a film-coated fabric comprising a film formed from the film-forming composition. The film-forming composition provided by the invention can form a film covering a base fabric, and the film-covered fabric comprising the film has high water pressure resistance and distortion resistance.

The application provides a preparation method and application of a double-network emulsion gel with anti-freezing property, and belongs to the technical field of food processing. The application takes hydrophilic polysaccharide, plant protein, phytosterol, vegetable fat and water as main raw materials, and adopts a reverse solvent method to prepare an aqueous phase containing plant protein and polysaccharide, so as to form a first layer network structure by using the plant protein and the polysaccharide; then the oil solution of the phytosterol is mixed with the aqueous phase, and a second layer network structure is formed by using the plant protein and the phytosterol in the oil-water mixture; finally, high-speed homogenization is performed to make the double-network structure more compact, and self-assembly is formed during the cooling process to form an emulsion gel; the obtained emulsion gel can resist repeated freezing and thawing, has the health and nutritional characteristics of low saturated fat and reduced cholesterol, and can be widely used to replace animal fat or fat tissue partially or entirely.

The present invention relates to analogues of non-acidic, fatty, semi-hard fresh cheese and analogues of acidic, fatty, semi-hard fresh cheese, and the production thereof, containing HPO with low saturated fat and sodium content, which confers nutritional and functional characteristics. They are a source of vitamin E in the form of tocotrienol and omega-9 fatty acids.

The present application relates to a kind of low saturated oil and its application for improving the oxidation stability and quality of shortbread, belonging to the field of baked food processing.The present application provides the preparation method of low saturated oil: saturated fat and high oil acid oil are heated in water bath, after high-speed shearing, ultrasonic treatment, quench kneading, and low saturated oil is obtained;It also provides the preparation method of shortbread: low saturated oil is added into white sugar and stirred, whole egg liquid is stirred evenly;Baking powder and baking soda are added and stirred evenly, low-gluten wheat flour is added and stirred evenly, and dough is obtained;Shortbread cake blank is made from dough and baked to obtain shortbread.The shortbread made of low saturated oil has excellent sensory quality: good blooming effect, oiliness and crispness in mouth, rich sweet flavor and good oil retention effect;While reducing saturated fatty acid, the oxidation stability is well maintained, and the shelf life is extended.

1. Name of the product in this design: Graphical User Interface for Displaying Energy Balance Data in Electronic Devices. 2. Application of this design: This design is intended for use in an electronic device. 3. The key design feature of this product is its graphical user interface. 4. Images or photos that best illustrate the design key points: Interface state change diagrams. 5. Purpose of the graphical user interface: The overall purpose of the interface is to dynamically display the user's daily energy balance (total calorie deficit / surplus) and the intake progress of the six major nutrients (energy, carbohydrates, dietary fiber, protein, fat, and saturated fat), and to provide intuitive health goal management through color and graphic changes. 6. Human-computer interaction method of graphical user interface: The main view is a blank energy balance page where the user has not entered daily diet and activity records. The user clicks the square icon at the top of the interface to select the corresponding date, and then clicks the circular "+" icon in the middle at the bottom of the interface to enter daily diet and activity records. The interface changes state graph, which is the page displaying energy balance data after the user has entered daily diet and activity records. 7. Other situations requiring explanation: In the interface, "x" represents variable text and numbers, and "gray square with X" represents content screen.

The invention discloses a long-chain alkyl substituted phosphate aluminum salt nucleating agent and preparation and in-situ nucleation application thereof, the long-chain alkyl substituted phosphate aluminum salt nucleating agent is prepared by reacting 2, 2 '-methylene bis (4, 6-di-tert-butylphenyl) phosphate, aluminum isopropoxide and saturated fatty acid or saturated fatty alcohol with the carbon atom number of 12-18 according to the molar ratio of 2: (0.8-1.2): (0.8-1.2), the preparation method does not use inorganic bases such as sodium hydroxide and sodium carbonate, and the long-chain alkyl substituted phosphate aluminum salt nucleating agent is suitable for industrial production. The whole process is free of sodium salt or potassium salt industrial wastewater and is green and environment-friendly, the nucleating agent and fatty acid lithium (such as lithium stearate, lithium laurate and lithium palmitate) need to be jointly added into polypropylene, melt blending is performed for 1-3 minutes at the temperature of 190-230 DEG C, the haze of a product can be remarkably reduced, and the bending modulus can be improved; the invention also provides a polypropylene composition containing the nucleating agent as well as a preparation method and application of the polypropylene composition. The obtained polypropylene product has good transparency and high rigidity, and is suitable for the high-end fields of food packaging containers, medical transparent instruments and the like; the technical problems that an existing nucleating agent is poor in dispersity, large in synthesis pollution and low in nucleating efficiency are solved.

The invention relates to oleogel compositions and dairy food products and dairy-analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to reduce the saturated fat content in dairy food products and dairy-analogue food products, while simultaneously providing desirable organoleptic properties in said food products.

The invention discloses a food nutrition analysis method based on a multi-modal large model, and belongs to the technical field of natural language processing. According to the method, a multi-modal model is trained by using an image-nutritional ingredient contrast data set, and a plurality of key nutritional indexes such as carbon water, fat, fiber, calorie, protein, salt, saturated fat and sugar are automatically deduced from a single picture. The technical innovation comprises multi-source data fusion, that is, a unified multi-modal feature space is constructed in combination with food picture features and nutrition database data; end-to-end regression prediction is carried out, that is, an image is directly used as input, and a plurality of continuous numeric nutrition indexes are output instead of being only limited to category identification; the interpretability is enhanced, that is, the relationship between an image area concerned by the model and nutrition prediction is displayed through an attention mechanism or a visualization tool, and the user credibility is improved; and performing personalized adaptation, namely dynamically adjusting prediction and recommendation strategies of the model in combination with historical diet records and health targets of the user.

L'Oréal "Composition comprising at least one saturated fatty alcohol, at least one anionic surfactant, at least one non-siliconized oil, and at least one non-siliconized filler" The present invention relates to a composition, preferably cosmetic, in the form of an oil-in-water emulsion, in which an oily phase is dispersed in an aqueous phase, comprising at least: (a) a C16-C22 saturated fatty alcohol; (b) an anionic surfactant having at least one C16-C22 hydrocarbon chain; (c) a non-siliconized oil; and (d) a non-siliconized filler. It also relates to a cosmetic treatment process in which said composition is applied to keratinous material and to the use of said composition in the cosmetic field, and in particular for skin care, protection, makeup, or hair care. Figure for the abstract: None

The invention discloses a microalgae cookie which comprises the following components in parts by weight: 40-50 parts of a structural fat composition, 20-30 parts of microalgae powder and 110-120 parts of weak strength flour, the structural fat composition is obtained by mixing premixed gel and emulsion gel, the premixed gel is obtained by carrying out a cross-linking reaction on microalgae powder and vital gluten, and the emulsion gel is obtained by mixing a mixed aqueous solution of gelatin and grape seed polyphenol with an oil phase composed of vegetable oil and glycerin monostearate. The microalgae cookies disclosed by the invention can still keep good plasticity, excellent sense, oxidation stability and high nutritional characteristics under the condition of high algae powder content, and particularly, the spreading degree of the cookies is low, the whole finished product is crisper, the taste and the mouth feel are closer to those of pure butter cookies, and the microalgae cookies are free of algae fishy smell. The cookies also have excellent oxidation stability, can effectively prolong the storage life of a normal-temperature shelf, and do not need additional antioxidants. The microalgae cookies are high in unsaturated fatty acid content, protein content and dietary fiber content, low in saturated fat content and excellent in comprehensive nutritional quality.

Provided is a compound represented by formula (1) or a salt thereof. In formula (1), RB1 to RB4 are each independently a C1-3 alkylene group. RB5 is a C1-3 alkylene group that may have a heteroatom. RL1 to RL3 are each independently a linear or branched saturated aliphatic hydrocarbon group that may have a substituent and that has a carbon number of not less than 8, or a linear or branched unsaturated aliphatic hydrocarbon group that may have a substituent and that has a carbon number of not less than 8. YS1 is a divalent linking group that may have an oxygen atom.

A plant based cheese is made of a protein such as cashew protein, liquid low saturated fat vegetable oil, cultures and modified food starches. The ingredients are combined to form an emulsion, which is heated and held at a selected temperature for a selected time such that starches gelatinize. Shear is applied to the emulsion. The emulsion is liquid at the selected temperature but when cooled, the emulsion becomes solid. In its solid state, when it is heated, the product melts, closely resembling certain dairy cheeses. The liquid oil has relatively low saturated fat.

SILICONE-FREE HAIR REVITALIZATION COMPOSITION The present invention relates to a silicone-free composition, preferably for hair revitalization, comprising: a) at least one volatile alkane; b) at least one fatty compound selected from saturated fatty alcohols, saturated fatty acids, and mixtures thereof; and c) at least one thickener selected from ester-terminated poly(ester-amide) polymers, hydrogenated styrene-olefin block copolymers, and mixtures thereof. The present invention also relates to a hair revitalization process comprising applying the composition as described above to the hair. Figure for abstract: none

A natural additive composition capable of replacing silicone components in a wide variety of types of application, preferably in the field of cosmetic, veterinary cosmetic, dermocosmetic products has, in terms of percent by weight of the total weight of the composition: (a) 0.5% to 80% polysaccharides, monosaccharides and derivatives thereof; (b) 10% to 99.5% monohydric alcohols, polyhydric alcohols, unsaturated aliphatic alcohols, glycerides; and (c) 0% to 40% components depending on the type of application, which can be abrasives, emollients, rheology modifiers, moisture absorbers, etc.

A cable comprising a conductor which is surrounded by at least an inner semi conductive layer, an insulation layer and an outer semi conductive layer in that order; wherein said inner and / or outer semi conductive layer comprises an LDPE homopolymer or LDPE copolymer, an antioxidant, carbon black and a peroxide selected from the group consisting of a saturated aliphatic monofunctional peroxide and a saturated aliphatic bifunctional peroxide and a monofunctional peroxide containing an aromatic group; and wherein said insulation layer comprises an LDPE homopolymer or LDPE copolymer and a peroxide selected from the group consisting of an aliphatic monofunctional peroxide, an aliphatic bifunctional peroxide and a monofunctional peroxide containing an aromatic group.

The invention relates to oleogel compositions and dairy food products and dairy-analogue food products comprising such oleogel compositions. In particular, the invention relates to the use of oleogel compositions to reduce the saturated fat content in dairy food products and dairy-analogue food products, while simultaneously providing desirable organoleptic properties in such food products.