302 results about "Saturated fat" patented technology

Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions.

The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight/weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products. In some embodiments, the textural characteristics of powdered eggs are altered to be more like the textural characteristics of liquid eggs through the inclusion of dietary fiber and other moisture-retaining properties of microalgal biomass.

A method, system and computer-readable medium of filtering noise pixels and other extraneous data, including saturated fat tissue and air data in image data is provided. Examples of image data may include but are not limited to magnetic resonance imaging data and computed tomography data. The method includes receiving pixel count for each signal intensity value of the image data; determining a signal intensity value, I_peak, corresponding to a pixel count of a greatest number of pixels, N_peak; setting a noise threshold at a signal intensity value, I_noise, corresponding to a pixel count, N_I, such that N_I, is determined based on N_peak; and filtering from the image data one or more pixels with signal intensity values below the noise threshold. N_I, may be determined such that N_I=N_peak/3 or close to N_peak/3.

The invention discloses a smearing cheese analogue and a preparation method thereof. The smearing cheese analogue comprises the following raw materials, by weight: 15%-28% of vegetable fat, 0.2%-1.3% of a stabilizer, 0.2%-1% of an emulsifier, 5% -18% of a plant protein powder, 3%-10% of a modified starch and 45%-65% of water. The smearing cheese analogue completely uses non milk-derived ingredients as raw materials, most of which are composed of plant ingredients, does not contain cholesterol, lactose or milk fat, can satisfy consumers requiring no cholesterol or saturated fat and consumers having lactose intolerance, and is a quite healthy food. The smearing cheese analogue with light flavor is very suitable for the taste of Chinese consumers, uses the raw materials with wide sources, and has a strong price advantage. The preparation method is simple, uses easily available factory equipment, and can be applied to scale and industrial production.

The present invention relates to a lipid composition comprising at least 5 wt % of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt % of triacylglycerol containing a glycerin skeleton esterified with one type of saturated fatty acid having a chain length of either 10:0, 12:0 or 14:0. Further aspects of the invention are: the structuring agent, a food product comprising the lipid composition, the use of the lipid composition as a structure stabilizer or a moisture barrier in a food product; and a method for preparing the lipid composition.

The invention provides PVDC copolymer emulsion. The copolymer emulsion is formed by mixture monomers and accessory ingredients through copolymerizing. The mixture monomer contains 65 percent to 82 percent of vinylidene chloride, 15 percent to 35 percent of unsaturated fatty acid ester monomer, 3 percent to 8 percent of unsaturated fatty acid and 0.001 percent to 2 percent of perfluoro-unsaturated fatty acid C3 to C6 ester monomer. The copolymer emulsion also contains the three-layer structural particles, the core-shell particles of which are all VDC/MMA/BA: the core layer is 20 percent to 84 percent of VDC and 16 percent and 80 percent of comonomer; the middle layer is 80 percent of VDC and 18 percent and 20 percent of comonomer; the outmost layer is 30 percent to 80 percent of VDC, 20 percent and 60 percent of comonomer and trace amount of C3 to C6 perfluoroester. The ratio of each layer is 5 to 30:25 to 70:15 to 30. The invention also provides a preparation method of the copolymer emulsion and an application of the copolymer emulsion in fields of fiberglass mesh fabrics, sponges, paper packaging materials, textiles and the like which use impregnating technical coating.

A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.

The invention discloses a vegetable oil modified defoaming agent and a preparation method thereof. Epoxy vegetable oil, saturated fat monohydric alcohol, ethylene oxide (EO) and propylene oxide (PO) are used as raw materials and subjected to ring-opening polymerization reaction in the presence of a catalyst to obtain the vegetable oil modified defoaming agent. The defoaming agent is prepared by using the vegetable oil as a raw material, so that the dependence on petrochemicals is reduced; EO and PO chains are introduced into molecular chains of the vegetable oil, so that the defects that the vegetable oil is difficult to store, easy to go bad, poor in hydrophilic property and difficult to effectively disperse in water are overcome, and the defoaming agent has good emulsification, dispersion and permeation performance and excellent defoaming performance, is safe and nontoxic and has good biodegradability; and the preparation process is clean and efficient, and emission of waste gas, waste water and waste residue is nearly avoided.

The present invention relates to a multi layer pharmaceutical oral dosage form having delayed release and immediate release properties and method of making same. The delayed release formulation substantially behaves as an enterically coated dosage form but without the formulation and the application of an enteric coating. The delayed release formulation is characterized by a mixture of one or more active ingredients and one or more excipients selected from the group of solid aliphatic alcohols, mixtures of esters of saturated fatty alcohols and saturated fatty acids, natural or synthetic waxes, hydrogenated castor oil, hydrogenated vegetable oil, gums, and mixtures thereof; pH dependent soluble polymers; and optionally an opacifying agent.

Metalworking fluids contain active sulfur, a certain kind of inactive sulfur called “available sulfur”, and fat in a base oil of a lubricating viscosity. The metalworking fluids are chlorine free and phosphorous free. Boundary lubrication is provided by the fat, while extreme pressure lubrication is provided by the sulfur. Available sulfur is inactive sulfur minus any contribution of inactive sulfur from sulfurized saturated fats. Active sulfur and available sulfur are present in balanced proportions, while fat is present at an amount effective to provide boundary lubrication. Use of the fluids reduces tool wear over a long period of action and over a variety of boundary and extreme pressure conditions.

The invention discloses an epoxy acrylic acid resin and making method modified by multi-carbon straight-chain saturated fat diacid, which comprises the following parts: 50-75% epoxy resin, 10-30% straight-chain saturated fat diacid with main chain carbon number between 6 and 10, 10-30% acrylic acid, 0.3-0.5% catalyst, wherein the materials proceed ring-opening chain-extending reaction and esterifying reaction to produce the product.

The invention relates to a functional pellet feed for high yield cows in the lactation period, which comprises the following components: 13-23% of corns, 1-10% of palm kernel meal, 15-25% of corn fiber, 17-27% of corn germ meal, 8-18% of barley, 8-18% of wheat, 2-12% of bean meal, 1-10% of corn DDGS (Distillers Dried Grains with Soluble), 1-10% of puffed beans, 1-2% of limestone powder, 1-5% of cotton seed meal, 1-8% of double-low rapeseed meal, 0.5-2.5% of glucose powder, 1-5% of liquid molasses, 0.3-1% of table salt, 0.5-3% of saturated fat powder and 0.5-1.5% of compound premix for cows. In the invention, energy liberation and proteolysis are synchronously controlled, and the functional pellet feed has important significance in increasing solid feed intake in summer, increasing milk yield, improving milk quality, increasing postpartum conception rate and reducing the incidence of incidence.

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

The invention provides a multifunctional protein food composition containing medium chain triglyceride. The multifunctional protein food composition is characterized by comprising the following ingredients in percentage by mass: 3 to 70 percent of medium chain triglyceride, 0 to 13 percent of omega-3 unsaturated fatty acid, 0 to 35 percent of protein, 0 to 70 percent of carbohydrates and 0 to 15 percent of accessory ingredients. The multifunctional protein food composition containing the medium chain triglyceride provided by the invention adopts the ingredients; on one hand, convenient nutritional food, beverages or health care products can be provided for user groups needing to resist fatigue, replenish energy and improve the brain function; and on the other hand, convenient food, beverages or health care products can be provided for user groups needing to control the body weight.

A frozen confection is provided comprising by weight: at most 17% free sugar; at most 5% total fat; at most 3.5% saturated fat; at least 0.5% protein; at least 0.3% calcium; at least 0.15% phosphorus; at least 0.015% magnesium; at least 0.0005% zinc; wherein substantially all of the calcium, phosphorus, magnesium and zinc are from a dairy source.

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 belongs to the field of feed combination, and discloses an efficient beef cattle fattening granulated feed which is prepared from the following raw materials in percentage by weight: 30-40% of corns, 1-15% of palm kernel meal, 15-25% of corn fibers, 10-20% of corn germ meal, 1-15% of barley, 1-15% of wheat, 2-12% of bean pulp, 1-10% of corn DDGS (distillers dries grains with soluble), 1-10% of extruded soybean, 1-2% of limestone powder, 1-5% of flour, 0.2-0.8% of baking soda, 0.5-3.5% of liquid molasses, 0.3-1% of table salt, 0.5-3% of saturated fat powder and 0.5-1.5% of beef cattle compound premix. According to the invention, the energy utilization is maximized, the daily ration structure for beef cattle is effectively balanced, the generation of methane in rumen is reduced, the nitrogen recovery is promoted, the daily gain can be improved by 46.15%, the dressing percentage is increased by 9.5%, the fattening period is shortened by 53 days, and the discharge of organicnitrogen and phosphorus is reduced by 50-60%.

A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from the natural egg yolk while the beneficial components, such as phosphotipids, are selectively retained and while the consumer-desired flavor, texture, and/or functionality of the egg yolk is retained. A method for producing the reduced egg product comprises at least one of separating, drying, and extracting and optionally reconstituting. The continuous drying method produces dried egg yolk with a honeycomb type structure or small particle with low densities allowing for effective extraction and reconstitution. Furthermore, the reconstituting method is efficient and the pasteurizing method is capable of pasteurizing triglyceride and fat reduced egg yolk and triglyceride and fat reduced whole egg.

Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.

The present invention relates to a method for preparing monoolefine-conjugated diene copolymer solution for halogenating. The method comprises: (1) mixing a terminant solution which has been cooled tobe below 35 DEG C with monoolefine-conjugated diene copolymer slurry, wherein the terminator solution contains C1-C2 haloalkanes and saturated aliphatic alcohols A and optionally C5-C8 aliphatic alkanes, the saturated aliphatic alcohols A is one or several kinds of C1-C5 saturated mono fatty alcohol, one or several kinds of C2-C4 saturated dihydric fatty alcohol and one or several kinds of saturated fatty alcohols shown in the formula (1), (2) replacing the halogenated alkane in the solution by at least one replacement solvent and removing the unreacted monomer, wherein the replacement solvent is selected from C5-C8 aliphatic alkanes. The halogenating butyl rubber obtained by the method has the characteristic of low gel content, and the low molecular weight oligomer content in the halogenated butyl rubber having a weight average molecular weight of less than 20,000 is low.

A nutritionally balanced food or beverage product suitable for use as a partial or total meal replacement, wherein for any given quantity consumed the relative ratios of calories, protein, fat, saturated fat, carbohydrate, sugar, fibre and one or more vitamins and minerals are nutritionally balanced.

The invention relates to 6 saturated fatty chain alcohol Glu-Asp-Gly tripeptide ester conjugates with immunosuppressive activity in a general formula Glu-Asp-Gly-O-CH2-(CH2)nCH3 I. In saturated fatty chain alcohol, n is equal to 6, 8, 10, 12, 14 or 16. The invention also relates to a preparation method and application of the conjugates as an immunosuppressant. An experimental result of the saturated fatty chain alcohol Glu-Asp-Gly tripeptide ester has the inhibition effects of splenic lymphocyte mitogen breeder reaction and macrophage phagocytosis activity indicates that the conjugates of the invention have excellent immunosuppressive action and can be clinically used as an immunosuppressant.