75 results about "Saturated fat" patented technology

The invention provides a method for separating EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) through supercritical fluid chromatography, and relates to the technical field of separation and purification. The invention provides a method for separating EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) by supercritical fluid chromatography, which comprises the following steps: by taking supercritical carbon dioxide and an organic reagent as mobile phases, and by utilizing the specific mobile phase property of supercritical CO2 after being mixed with the organic reagent (saturated aliphatic hydrocarbon) and matching with a normal-phase chromatographic column, separating the EPA from the DHA by supercritical fluid chromatography. A specific stationary phase (one or more of a silica gel surface bonded propylurea stationary phase, a silica gel surface bonded phenyl stationary phase and a silica gel surface bonded imidazolyl stationary phase) is adopted, effective separation and preparation of the EPA and the DHA in the fish oil can be achieved, the EPA and the DHA in the fish oil can be effectively separated within 50 min, the separation speed is high, the separation effect is good, and the method is suitable for industrial production. The purity of the obtained EPA and DHA is 98% or above, the purity of the EPA and the DHA is high, and the EPA and the DHA have good application prospects in the fields of medicine production and food and health care products.

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 present invention relates to a composition, preferably a cosmetic composition, in the form of an oil-in-water emulsion in which an oil phase is dispersed in an aqueous phase, the composition comprising at least: (a) a saturated C16-C22 fatty alcohol; (b) an anionic surfactant comprising at least one C16-C22 hydrocarbon-based 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-silicone 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. The invention also relates to a cosmetic treatment process in which the composition is applied to a keratin material; and to the use of said composition in the field of cosmetics, in particular for caring for, protecting and making up the skin, or for caring for the hair.

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.

The present invention provides a method for stably producing metaboric acid. In addition, the present invention provides a method for producing a secondary alcohol with good production efficiency by providing a continuous method for establishing a reaction with good reactivity. In addition, the present invention provides a reactor for producing metaboric acid. The method for producing metaboric acid includes i) dehydrating orthoboric acid with a dehydrator in the presence of a saturated aliphatic hydrocarbon to obtain a mixture containing metaboric acid, a saturated aliphatic hydrocarbon, and water; ii) separating the saturated aliphatic hydrocarbon and water after distilling the saturated aliphatic hydrocarbon and water from the mixture; and iii) returning the saturated aliphatic hydrocarbon separated in the process ii) to the process i) so that the content of alcohol components in the saturated aliphatic hydrocarbon is less than 2 mass% in the process i). The method for producing a secondary alcohol uses metaboric acid produced by the method for producing metaboric acid, and the reactor includes two or more reactors capable of being switched to batch and continuous modes.

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.

A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180° F. to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and / or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.

The invention provides an animal solid fat substitute. The animal solid fat substitute is prepared from the following raw materials: vegetable oil; a gelling agent; and water; wherein the fat content in the substitute is greater than 80% by weight, and the saturated fatty acid content in the substitute is less than 20% by weight. The invention further provides a method for manufacturing the substitute and layered vegetarian meat containing the substitute. According to the content disclosed by the application, the animal solid fat substitute has the advantages that the content of saturated fatty acid is low, the health problem caused by high saturated fat can be reduced, the moisture content in the substitute is lower than 5wt%, and the problem of solid fat structure disintegration caused by high temperature when the high saturated fat is used as the solid fat can be improved.

Herein are provided methods for increasing enzymatic activity of desaturases and fatty acyl reductases by co-expressing NAD(P)H cytochrome b5 reductases (EC 1.6.2.2, Ncb5or), as well as to methods for production of compounds comprised in pheromones, in particular moth pheromones, such as saturated and desaturated fatty alcohols, and saturated and desaturated fatty alcohol acetates and fatty acids, and derivatives thereof, in a cell.

The invention relates to instant small crispy meat with Tibetan tea flavor and a preparation method thereof. The preparation process comprises the following steps: pickling streaky pork, and soaking the streaky pork with a functional emulsion constructed by using tea polyphenol, tea polysaccharide, Tibetan tea and avocado as main components; a double-layer powder coating process is adopted, the first layer is composed of high-viscosity modified starch, egg white powder and Tibetan tea powder, and a moisture barrier layer is formed through hot oil presetting; the secondary layer adopts pregelatinized hydroxypropyl starch, wheat protein and a calcium carbonate cross-linking agent to construct a fragile framework, so that the oil absorption rate is remarkably reduced, and the crispness is enhanced. The tea polyphenol and the tea polysaccharide synergistically improve the oxidation resistance, the antibacterial activity and the meat water binding capacity, phospholipid / sterol in the avocado is used as a natural emulsifier of the emulsion, and the phospholipid / sterol and polyunsaturated fatty acid in the edible oil balance pork saturated fat. In addition, the Tibetan tea not only gives Tibetan tea flavor to the small crispy meat, but also is rich in various lipases and rich fibers, and has the effects of reducing moisture permeation and balancing the absorption of cholesterol and fat, so that the instant small crispy meat is more delicious and healthy.

Provided is an α -synuclein phagocytosis promoter comprising plasmalogen or a compound represented by formula (I), a racemic body thereof, or a salt thereof. [In formula (I): X represents a carbon atom or an oxygen atom; R1 represents a saturated aliphatic hydrocarbon group that optionally includes a ring structure; R2 represents a saturated or unsaturated aliphatic hydrocarbon group that has 10-30 carbon atoms and that optionally has a substituent which is an alkyl group having 1-4 carbon atoms or an alkoxy group having 1-4 carbon atoms; carbon atoms of the glycerol skeleton optionally have substituents; and R3 is represented by formula (A) that optionally has a substituent, where * represents the oxygen atom bound to R3.]

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.

A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and / or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. The snack product has a relatively high moisture content, preferably about 5 wt % to about 20 wt %. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), a plurality of crispy protein inclusions, and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making the reduced SFSS, shelf-stable, indulgent, soft-baked snack product with the crispy protein inclusions includes a step of baking the dough composition.

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.

Provided is a silicone free composition, preferably for conditioning the hair, comprising: a) at least one volatile alkane; b) at least one fatty compound chosen from saturated fatty alcohols, saturated fatty acids, andmixtures thereof; and c) at least one thickener chosen from ester-terminated poly(ester-amide) polymers,hydrogenated block copolymers of styrene and olefin and mixtures thereof. Also provided is a process for conditioning the hair comprising applying the composition as described above onto the hair.

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

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.