16 results about "Sunflower oil" patented technology

This invention relates to a method for the targeted cultivation of live feed to enhance the stress resistance of grouper fry, specifically a method for the targeted cultivation of grouper fry and its live feed. The live feed includes artichoke culture and rotifer culture. The targeted cultivation of the artichoke culture includes the following steps: placing artichokes in seawater, adding *Cryptospira spp.* powder, *Spirulina* powder, arginine, and *Cinnamomum camphora* oil for cultivation to obtain the artichoke culture; the targeted cultivation of the rotifer culture includes the following steps: placing rotifers in seawater, adding *Nyctaginus* pink bacteria. Natrialba pink Rotifer cultures were obtained by cultivating bacterial powder, spirulina powder, methionine, and sunflower oil. This method, through targeted cultivation of live feed, enriches the live feed with corresponding functional components. After feeding it to newly hatched juvenile scorpion, it can significantly improve the stress resistance of the juveniles and increase their survival rate, thus solving the industry pain points of slow development, low survival rate, and poor stress resistance of newly hatched scorpion scorpion.

The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.

The present invention relates generally to methods of use and compositions useful for treating skin to reduce the appearance of wrinkles, moisturize skin, lighten skin, reduce inflammation, increase skin firmness, or increase skin elasticity. The composition can include 20 wt. % to 45 wt. % light mineral oil, 0.1 wt. % to 5 wt. % Persea gratissima (avocado) oil, 0.1 wt. % to 5% wt. % Olea europaea (olive) fruit oil, 0.1 wt. % to 5 wt. % Argania spinosa kernel oil. 0.1 wt. % to 10 wt. % Limnanthes alba (meadowfoam) seed oil, 0.1 wt. % to 5 wt. % hybrid sunflower oil, 0.01 wt. % to 5 wt. % Crambe abyssinica seed oil, and 0.01 wt. % to 5% w / w of Daucus carota sativa (carrot) root extract.

A non-dairy creamer powder and associated beverage composition and container comprising (i) 25-55 wt% of total creamer weight being a fat blend, of which 48-62 wt% high oleic sunflower oil / HOSO, and

This invention discloses an emulsion gel based on a compound of carnauba wax and monoglycerides, and its application in bread making as a substitute for margarine. The emulsion gel uses high-oleic sunflower oil as the base oil, with carnauba wax and monoglycerides compounded in a mass ratio of 5:5-8:2 as the gelling agent. Soy lecithin is added, and the mixture is pretreated by microwave, dissolved by heating, dispersed by ultrasound, and refrigerated to obtain the oil gel. Deionized water is then added, followed by homogenization, ultrasound, and refrigeration. The resulting emulsion gel completely replaces margarine and is used with high-gluten flour, water, sugar, and other ingredients to make bread through kneading, proofing, and baking. The synergistic effect of carnauba wax and monoglycerides through complementary HLB values, synergistic crystal structures, and intermolecular interactions solves the problems of excessive hardness and poor stability associated with single gelling agents. The bread prepared by this invention has zero trans fatty acids and low saturated fatty acids, a soft and fluffy texture, and sensory quality comparable to commercially available margarine bread. The process is simple and has broad application prospects.

The application discloses sunflower oil processing oil pressing equipment, relates to the technical field of oil pressing equipment, and optimizes and improves the problems of temperature loss of control, poor pressure and oil yield coordination, and limited oil quality and oil yield in the traditional sunflower oil pressing process, and is characterized by a through-hole cooling assembly and a moving main shaft. A gas exchange sliding sleeve and a directional special-shaped sleeve are arranged in equidistance correspondence on a central through pipe, the inside of the moving main shaft is divided into multiple independent cavities, one end of the central through pipe performs a ventilation action, a gas exchange port is arranged at the other end of the moving main shaft to form a gas circulation passage, and a cooperative management system is additionally arranged. The pressure and temperature sensing assemblies in the independent cavities collect data in real time, ventilation parameters and pressure parameters are reversely linked and controlled, local cavity precise air / gas supplementing can be realized through an auxiliary through rod, a partition precise temperature control and pressure-temperature cooperative control process are formed, the oil yield and quality of sunflower oil are effectively improved, and energy consumption and raw material waste are reduced.

This invention relates to a method for producing highly ozonated fatty acids by subjecting extra virgin sunflower oil containing a high concentration of polyunsaturated fatty acids to high ozonolysis. Similarly, this invention relates to the highly ozonated fatty acids produced by said method and their cosmetic and medical uses, particularly due to their repairing effects on skin damage.

This application relates to drops and devices thereof. The dropper device includes a bottle body having a cavity; a nozzle disposed on the container, including a nozzle opening and a discharge port for discharging a liquid composition; and a vent tube including a vent hole for balancing internal pressure. The dropper device is capable of dispensing drops at a desired rate. The drops contain 1-5 parts by weight of glyceryl monostearate, 80-95 parts by weight of medium-chain triglycerides or sunflower seed oil, and 1-15 parts by weight of probiotic powder or zinc oxide; wherein the viscosity η of the drops is 40-400 mPa·s.

This invention discloses a method for preparing crispy pork with red bean paste flavor, relating to the field of food processing technology. The method includes: chopping and mixing red bean paste under low-temperature conditions to obtain a fine paste; adding a soy protein isolate solution containing TG enzyme and homogenizing; adding a sodium alginate solution containing calcium carbonate and homogenizing; adding sunflower seed oil containing Span emulsifier and homogenizing; adding gluconate-δ-lactone and stirring, centrifuging to remove the upper oil layer, collecting the precipitate, and obtaining red bean paste gel microspheres; mixing egg white, compound coating powder, and red bean paste gel microspheres to form a slurry; uniformly coating marinated pork strips with the slurry and frying to obtain crispy pork with red bean paste flavor. The crispy pork of this invention has moderate hardness after double-frying, exhibiting good crispness and crunchiness, a juicy texture, and a good color and pure bean paste flavor.

The present invention relates to a method for producing an enriched vegetable oil for frying carbohydrate-rich foods. The method comprises preparing different additives by freeze-drying, which additives comprise essential oils, such as thymol or eugenol, the essential oils being encapsulated in β-cyclodextrins. Said additives are added to a vegetable oil, such as virgin olive oil or sunflower oil, to produce the enriched vegetable oil. Advantageously, using the enriched vegetable oil to fry carbohydrate-rich foods at temperatures between 175°C and 190°C reduces the concentration of acrylamide present in the fried food by at least 77% compared with the acrylamide produced in frying processes using additive-free vegetable oils.

A non-dairy creamer powder is provided comprising: (i) 25 to 55 wt% of a fat blend based on the total weight of the creamer powder, (ii) a dried glucose syrup, and (iii) an emulsion stabilizer system, wherein the fat blend comprises 48 to 62 wt% of high oleic sunflower oil (HOSO) based on the total weight of the fat blend, and the balance is coconut oil, wherein the HOSO has a C18:1 content of at least 75 wt% based on the total weight of the HOSO.

The present invention relates to a method for producing an enriched vegetable oil comprising the preparation of a freeze-dried β-cyclodextrin additive, which is added to a vegetable oil, such as virgin olive oil or sunflower oil, in order to produce the enriched vegetable oil. Advantageously, using the enriched vegetable oil to fry carbohydrate-rich foods at temperatures between 175°C and 190°C reduces the concentration of acrylamide present in the fried food by at least 57% compared with the acrylamide produced in frying processes using unenriched vegetable oils.

The present application belongs to the technical field of cold pressing of plant oil, and particularly relates to a mixed cold pressing equipment and method for flax and sunflower oil, which comprises the following steps: firstly, cleaning and removing impurities from flax seeds and sunflower seeds respectively, and then matching the water content of the two by differential drying; secondly, determining the feeding ratio according to the ratio of the bulk density and the third power of the particle size, and then forming uniform materials by double-bin time sequence alternating feeding and synchronous premixing; thirdly, gradually pressing the materials through a three-section variable-diameter variable-pitch press chamber, and realizing dynamic temperature stabilization by phase change heat storage and temperature feedback speed regulation; and finally, obtaining finished products by grading filtration of the mixed oil after pressing. The equipment comprises raw material pretreatment, double-bin alternating feeding and premixing, segmented pressing, temperature self-compensation and grading filtration modules. The present application can avoid material stratification and flow deviation, improve oil extraction efficiency and oil cake forming quality, accurately control temperature to reduce the loss of heat-sensitive nutrients, and is suitable for large-scale cold pressing production of high-quality mixed flax and sunflower oil.

This invention discloses an oil pressing device for sunflower seed oil processing, belonging to the technical field of oil pressing equipment. It optimizes and improves upon traditional sunflower seed oil pressing processes, addressing issues such as temperature runaway, poor coordination between pressure and oil yield, and limited oil quality and yield. The improvements are reflected in the through-cooling assembly and the main shaft. The ventilation sleeve and directional irregular sleeve are equidistantly positioned on the central tube, dividing the inside of the main shaft into multiple independent cavities. One end of the central tube performs ventilation, while the other end of the main shaft has a ventilation port forming a gas circulation path. A collaborative management system is added, which collects data in real time through pressure and temperature sensors in each independent cavity, and controls ventilation and pressing parameters in reverse linkage. Furthermore, precise air / cooling replenishment can be achieved in local cavities via an auxiliary rod, forming a zoned precise temperature control and pressure-temperature coordinated regulation process. This effectively improves the oil yield and quality of sunflower seed oil while reducing energy consumption and raw material waste.

This invention relates to a germinated rice milk plant-based beverage and its preparation method, specifically within the field of beverage processing technology. It addresses the problems of existing technologies, such as safety risks, flavor loss, and nutrient degradation caused by high-temperature roasting; the complexity and inefficiency of processes involving the simultaneous addition of multiple enzymes or stepwise enzymatic hydrolysis; and the reliance on additives to achieve good stability and flavor. This invention uses a 4:1 blend of germinated rice and germinated brown rice, followed by stepwise gradient cooling enzymatic hydrolysis at 90℃→60℃→50℃ (with the sequential addition of α-amylase, saccharifying enzyme, and flavor protease). It omits the air explosion and roasting pretreatment, and does not add exogenous sugars or food additives. The hydrolysate is filtered and then homogenized with sunflower seed oil to obtain the germinated rice milk plant-based beverage. This invention is applicable to health drinks, plant-based beverages, and functional foods.

This invention belongs to the field of edible oil cold pressing technology, specifically relating to a structure and method for cold pressing flaxseed and sunflower oil mixture. The method includes the following steps: S1, pure flaxseed and pure sunflower seeds are blended according to a preset mass ratio; S2, the pure flaxseed and pure sunflower seeds are respectively sent to independent conditioning units for differentiated conditioning and low-temperature targeted enzyme passivation treatment, and then respectively subjected to band-matched short-time infrared pre-cooking treatment to obtain plasticity-matched mixed conditioning kernel material; S3, a five-stage variable pressure pressing process of pre-pressure degassing-low-pressure primary pressing-medium-pressure buffering-high-pressure final pressing-pressure release and pulp discharge is adopted to collect the crude oil from the low-pressure primary pressing stage and the crude oil from the high-pressure final pressing stage, and combine them to obtain mixed cold-pressed crude oil; S4, the mixed cold-pressed crude oil is subjected to phospholipase-assisted low-temperature in-situ targeted degumming treatment under high-purity inert gas protection throughout the process, and then sent to a fully enclosed gradient ceramic membrane filtration system for graded fine filtration; finally, the finished flaxseed and sunflower mixed cold-pressed oil is obtained.