2361 results about "Saturated fatty acid" patented technology

A seamless capsule includes a core and a shell, wherein the core includes at least one polyunsaturated fatty acid, and at least one flavouring component, the process for manufacturing the capsule and products containing the capsule are also disclosed.

Integrated processes of preparing industrial chemicals starting from seed oil feedstock compositions containing one or more unsaturated fatty acids or unsaturated fatty acid esters, which are essentially free of metathesis catalyst poisons, particularly hydroperoxides; metathesis of the feedstock composition with a lower olefin, such as ethylene, to form a reduced chain olefin, preferably, a reduced chain α-olefin, and a reduced chain unsaturated acid or ester, preferably, a reduced chain α,Ω-unsaturated acid or ester. The reduced chain unsaturated acid or ester may be (trans)esterified to form a polyester polyolefin, which may be epoxidized to form a polyester polyepoxide. The reduced chain unsaturated acid or ester may be hydroformylated with reduction to produce an α,Ω-hydroxy acid or α,Ω-hydroxy ester, which may be (trans)esterified with a polyol to form an α,Ωpolyester polyol. Alternatively, the reduced chain unsaturated acid or ester may be hydroformylated with reductive amination to produce an α,Ω-amino acid or α,Ω-amino ester, which may be (trans)esterified to form an α,Ωpolyester polyamine.

The invention relates to edible nutritious oil which is characterized in that the contents of saturated fatty acid, oleic acid, linoleic acid and linolenic acid are respectively 8 to 16 percent, 42 to 56 percent, 13 to 23 percent and 13 to 30 percent of total fatty acid. With the proposal of eating less saturated fatty acid and linoleic acid and more oleic acid and linolenic acid from the international alimentology community, the edible oil is designed based on the particular reference that the ratio of the linoleic acid to the linolenic acid is close to 1 to 1 in the meal of human beings and people in Crete, Greece 100 years ago. The edible oil which has more balanced ratio between the fatty acid is quite suitable for human beings and has very important effects on reducing human beings fatness, hypertension, high blood fat, cardiovascular and cranial vascular diseases and cancers and reinforcing intelligence development. In addition, the edible oil has high quality and low price.

Fluids viscosified with viscoelastic surfactants (VESs) may have their viscosities reduced (gels broken) by the direct or indirect action of a breaker composition that contains at least one mineral oil, at least one polyalphaolefin oil, and/or at least one saturated fatty acid. The breaker may initially be dispersed oil droplets in an internal, discontinuous phase of the fluid. In one non-limiting embodiment, the breaker, e.g. mineral oil is added to the fluid after it has been substantially gelled. The breaking composition is believed to act possibly by rearranging, disaggregating or otherwise attacking the micellar structure of the VES-gelled fluid in a non-spontaneous, rate controlled manner at elevated fluid temperatures. In a specific, non-limiting instance, a brine fluid gelled with an amine oxide surfactant can have its viscosity broken with a light, low viscosity paraffinic mineral oil.

A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stabilized against oxidation in the absence of encapsulation. The fatty acid portion of the oil in the completed food composition includes less than about 10 percent by weight linoleic acid, at least 75 percent by weight of monounsaturated plus saturated fatty acids, and at least 3 percent by weight omega-3 fatty acids. The food composition can also contain comminuted peanuts, e.g., peanut butter, in which case the composition is also stabilized against photo-oxidation and the fatty acid portion of the oil portion of the food can contain less than about 15 percent by weight linoleic acid and at least 1 percent by weight omega-3 fatty acids. Methods of protecting a food composition from oxidation and photodegradation are also disclosed.

Branched, substantially unsaturated fatty alcohol sulfates are produced by a process which comprises the steps of: (a) dimerizing unsaturated C16-22 fatty acid to form a dimer fraction and a monomer fraction comprised of branched, substantially unsaturated fatty acids and straight chain saturated fatty acids, (b) removing the monomer fraction from the dimerization step, (c) converting the branched, substantially unsaturated fatty acids from step (b) into the corresponding fatty acid methyl esters, (d) hydrogenating the branched, substantially unsaturated fatty acid methyl esters with the double bonds intact to form the corresponding branched, substantially unsaturated fatty alcohols and (e) sulfating and neutralizing the branched, substantially unsaturated fatty alcohols. The fatty alcohol sulfates thus produced exhibit improved performance properties and greater oxidative stability than standard unsaturated fatty alcohol sulfates.

A trans free non hydrogenated high C-16 type palm fat suitable for the manufacture of trans free non hydrogenated hard structural fat that is being suitable for use in the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsaturated margarine and spreads and shortening and fat blends incorporating such hard Structural fat. The Structural fat is made from selectively fractionated non-hydrogenated high melting palm oil fraction with a C-16 fatty acid residue of at least 70%, which is subjected to chemical random interesterification using alkaline metal catalyst such as sodium methoxide/sodium methylate, with a dry fractionated non hydrogenated hard palm kernel stearin fraction. The structural fat that is produced has high yield ratios that can be economically and commercially incorporated in the oil blends for the manufacture of trans free margarine/spreads/shortening as well as other plastic W/O emulsions. Also described is a process for the manufacturing such structural fat as well as hard palm fraction including process for the manufacture of extra hard trans free structural fat by panning and pressing of above structural fat.

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.

This invention relates to a new elongase gene having the sequence SEQ ID NO: 1 or its derivatives, to a gene construct comprising this sequence or its derivatives and to its use. The inventive nucleic acid sequence encodes a polypeptide which elongates α-linolenic acid (C_{18:3 d9, 12, 15}) by at least two carbon atoms whereas γ-linolenic acid (C_{18:3 d6, 9, 12}) is not elongated. The invention additionally relates to vectors or organisms comprising an elongase gene having the sequence SEQ ID NO: 1 or its derivatives.

The invention further relates to a process for the production of polyunsaturated fatty acids (=PUFAs) with an organism which comprises the elongase gene and which organism produces high amounts of oils and especially oils with a high content of unsaturated fatty acids. Additionally the invention relates to an oil and/or fatty acid composition with a higher content of polyunsaturated C₂₀ or C₂₂ fatty acids with at least two double bonds and/or to a triacylglycerol composition with a higher content of said polyunsaturated fatty acids.

The invention relates to nano calcium carbonate-containing calcium sulfonate complex grease and a production method thereof. The grease comprises the following components in percentage by weight: 10 to 40 percent of high base-value calcium alkylbenzenesulfonate, 50 to 85 percent of base oil, 1 to 10 percent of nano calcium carbonate, 0.5 to 5 percent of boric acid, 0.5 to 5 percent of saturated fatty acid with 12 to 22 carbon atoms, 0.1 to 5 percent of anti-oxidant additive and 1 to 5 percent of composite transformation accelerator HBS. The grease and the production method have the advantages that: a nano calcium carbonate material is added into the formula of the calcium sulfonate complex grease for the first time, so that the thermal stability and extreme pressure wearing resistance of the ordinary calcium sulfonate complex grease are enhanced and a preparation and operation process is simplified. Simultaneously, the composite transformation accelerator is adopted, so that transformation speed and transformation rate are increased and production cost is lowered.

A method for producing highly unsaturated fatty acids comprising culturing a microorganism, belonging to the genus Mortierella and having resistance to a carbon source, in a medium having a carbon source concentration of at least 4% by weight, and collecting highly unsaturated fatty acids from the cultured products. Culturing the microorganism for about a week gives at least about 7 g/L of highly unsaturated fatty acids.

PCT No. PCT/EP96/05025 Sec. 371 Date May 26, 1998 Sec. 102(e) Date May 26, 1998 PCT Filed Nov. 12, 1996 PCT Pub. No. WO97/19601 PCT Pub. Date Jun. 5, 1997Fish oil concentrates, having: </=40% of long chain poly unsaturated fatty acids <20% of saturated fatty acids (C14-C18) <15% oleic acid <12% C16:1-fatty acid and with a weight-ratio: can be obtained by a process involving the following steps subjecting a fish oil to an enzymic conversion removing free fatty acids or esters from conversion-product subjecting product of above to enzymic hydrolysis, using specific lipase or partial glyceride-specific lipase wash and dry product re-esterify dried product.

Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat composition which contains the following fats A, B and C and satisfies the following requirements (a) to (c): fat A: a fat which contains 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms in the total constituting fatty acids thereof, and in which the fats have been obtained by ester exchange; fat B: a fat which contains 20 to 60% by mass of palmitic acid, 0.5 to 6% by mass of stearic acid and 30 to 60% by mass of oleic acid in the total constituting fatty acids thereof; and fat C: a liquid oil; (a) the content of fat A in the fat composition being 0.1 to 50% by mass; (b) the content of fat B in the fat composition being 0.1% by mass or more but less than 40% by mass; and (c) the PPO/POP of the fat composition being 0.15 to 1.00.

The invention discloses a method for separating and purifying DHA (docosahexaenoic acid) and saturated fatty acid from schizochytrium limacinum oil. The method includes: firstly, saponifying, salting out and acidizing the schizochytrium limacinum oil under protection of nitrogen so as to obtain free mixed fatty acid, and separating the fatty acid different in degree of saturation by urea adduction fractionation so as to obtain filtrate and solids after filtration; concentrating and extracting the filtrate so as to obtain polyunsaturated fatty acid rich in DHA and DPA (docosapentenoic acid); and allowing the solids to leach by means of acidolysis, extracting the saturated fatty acid (mainly comprising palmic acid) and recovering urea, wherein the urea is recyclable. The method is performedat a low temperature, oxidization of the unsaturated fatty acid is avoided, biological activity and nutrition of the unsaturated fatty acid are kept intact, and the problem of residual solvent is avoided. Products are high in purity, and the obtained polyunsaturated fatty acid mainly comprises the DHA and the DPA and hardly comprises EPA (eicosapentaenoic acid), the content of the DHA and the DPAis higher than 93%, and the content of the palmic acid of the saturated fatty acid is higher than 82%.