104 results about "Sunflower oil" patented technology

They are prepared by a high energy method (e.g. by sonication) from: an oily solution of edible oils (e.g. high-oleic sunflower oil) as solvent, with melatonin (e.g. 100 μM) and edible fat-soluble antioxidant agents (e.g. 100 μM α-tocopherol), and an aqueous solution of edible water-soluble stabilizing agents (e.g. dextrin 1% w / v). These formulations, applied externally (e.g. by spraying) are useful for preharvest application and / or postharvest preservation of fruits or vegetables, particularly of stone fruits, and specifically of sweet cherries. In two varieties of sweet cherries and two varieties of plums, preservations with the formulations are significantly better than those reached with aqueous solutions of melatonin, or with a commercial formulation, or in the absence of treatment.

The invention relates to the technical field of thermal insulation materials, in particular to a bio-based polyurethane material and a preparation method thereof.The bio-based polyurethane material is prepared from, by weight, 60-80 parts of bio-based polyol, 5-10 parts of flame retardant, 2-6 parts of chain extender, 0.5-2 parts of surfactant, 1-5 parts of foaming agent, 5-15 parts of modified rock wool fiber, 0.1-1 part of catalyst and 100-110 parts of isocyanate. According to the bio-based polyurethane material provided by the invention, the bio-based polyol, the flame retardant, the chain extender and other components are combined with the modified rock wool fiber and the modified sunflower seed oil polyol, so that the technical problem that the mechanical property and the heat insulation property of the bio-based polyurethane material in the prior art are difficult to consider at the same time is solved; according to the material, a petroleum-based raw material is replaced by a bio-based resource, so that the mechanical property and the thermal insulation property are remarkably improved through the synergistic effect of fiber reinforcement and filler while the good flame retardant property is maintained.

The invention discloses a self-emulsifying nervonic acid eye drop, which is prepared from the following raw material components in percentage by mass: 1 to 10 weight percent of nervonic acid, 30 to 60 weight percent of oil phase, 20 to 40 weight percent of surfactant and 10 to 20 weight percent of co-emulsifier, the oil phase is at least one of sunflower seed oil, squalane, olive oil and castor oil. According to the invention, the oil phase rich in unsaturated fatty acid is adopted, so that the eye cream has good solubility to nervonic acid, is mild and low-sensitive, can soften the cuticle of eyes and reduce the permeation resistance of nervonic acid, and is suitable for sensitive periocular skin. The prepared self-emulsifying nervonic acid eye drops overcome the defect that nervonic acid is almost insoluble in water, and compared with water-based eye drops, the self-emulsifying nervonic acid eye drops have the advantage that the drug loading capacity and the stability are obviously improved.

The invention discloses a method for extracting astaxanthin from phaffia rhodozyma by combining bacillus fermentation with ionic liquid. The method comprises the following steps: carrying out co-culture on bacillus velezensis Y12 and phaffia rhodozyma, so as to obtain a fermentation solution; mixing the fermentation liquor with ionic liquid in equal volume, stirring, centrifugally separating out the ionic liquid containing astaxanthin, and finally synthesizing the novel astaxanthin emulsion with water and sunflower seed oil. The preservation number of the bacillus velezensis Y12 is CGMCC (China General Microbiological Culture Collection Center) No.27125, and the bacillus velezensis Y12 can be used for preparing the bacillus velezensis. According to the method, the extraction rate of the phaffia rhodozyma astaxanthin is remarkably increased, meanwhile, the antioxidant activity and stability of the astaxanthin are effectively improved, and the method has important industrial application value.

The invention belongs to the technical field of edible oil, and particularly relates to edible oil with a blood fat reducing effect and a preparation method of the edible oil. Comprising the following raw materials in parts by weight: 1 to 10 parts of base oil, 90 to 100 parts of 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride, 0.3 to 0.5 part of an emulsifier, 0.05 to 0.09 part of an antioxidant and 0.02 to 0.05 part of a stabilizer. The base oil is composed of the sunflower seed oil and the tea seed oil, and the base oil and the 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride are matched for use, so that the oil has a good blood fat reducing effect, and can effectively reduce cholesterol, maintain cardiovascular health and prevent arteriosclerosis. The antioxidant is composed of the vitamin E, the alpha-mangostin and the oryzanol, all the components have a synergistic effect and jointly improve the oxidation stability of the edible oil, and meanwhile, the antioxidant is matched with the stabilizer, so that the storage life of the edible oil can be effectively prolonged, and the storage stability is improved.

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

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.

This application relates to a dropper and a method of use. The dropper includes a bottle body with a cavity; a dropper nozzle disposed on the bottle, including a dropper opening and a discharge port for discharging a liquid composition; and a vent tube including a vent hole for balancing internal pressure. The dropper 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.

Present invention relates to lipid enriched oleosome composition comprising an extract of isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total weight of lipids in the composition is present in the inside of the oleosomes; and wherein the enriched composition has a dry matter of from 12 to 40 wt.%, preferably from 15 to 35 wt.%; and wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA); and ii) an oil selected from soybean oil, rapeseed oil, corn oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof. Present invention relates to a product comprising this enriched composition. Present invention further relates to a process for preparing this lipid enriched oleosome composition.

The application discloses a preparation method and baking application of a vegetable oil gel and belongs to the technical field of food processing, and specifically relates to a composite gel agent prepared from inulin, starch, protein and mulberry leaf powder and a gel system composed of mixed vegetable oil (hemp seed oil and sunflower seed oil). The vegetable oil gel provided by the application can effectively inhibit the migration of oil in the processing of baked food. The biscuit prepared based on the application not only has a crisp taste, but also has the characteristics of low fat and low glycemic index, can steadily and slowly control the postprandial blood sugar rise of people, and has health benefits for people with obesity, diabetes and the like.

The invention relates to the technical field of sunflower seed oil extraction, and discloses a sunflower seed oil extraction process which comprises the following steps: removing impurities in raw materials through screening equipment and winnowing equipment. Through rotation of the side hoop, sunflower seed oil remaining on the side hoop can be thrown away to the arc-shaped cover, the sunflower seed oil can be fully collected, by reducing the height of the side hoop, the downward flowing stroke of the sunflower seed oil thrown away from the side hoop to the arc-shaped cover is short, and the sunflower seed oil can be fully collected. According to the sunflower seed oil collecting device, the loss of sunflower seed oil during flowing on the arc-shaped cover can be reduced, full collection of the sunflower seed oil is facilitated, the position of the vertical plate can be adjusted, so that the sunflower seed oil does not make contact with the vertical plate during follow-up rotation of the side hoop, resistance borne by the side hoop during rotation is reduced, and the sunflower seed oil can be better thrown away and collected; therefore, the protruding vertical plate can be prevented from clamping the side hoop, and smooth descending of the side hoop is guaranteed.

The application provides a camellia oil adulteration identification method and system, which comprises the following steps: obtaining the content of oleic acid, beta-amyrin and campesterol in the camellia oil to be identified; determining whether the content of oleic acid is greater than a first threshold value; if yes, determining that the camellia oil to be identified is a mixture of one or more of camellia oil, high-oleic peanut oil, high-oleic sunflower oil and high-oleic rapeseed oil; if no, determining that the camellia oil to be identified is a mixture of one or more of peanut oil and soybean oil; then determining whether the content of beta-amyrin causes the displacement amount of the clustering result of the corresponding camellia oil to be less than a second threshold value; if yes, determining that the camellia oil to be identified is not adulterated camellia oil; if no, determining that the camellia oil to be identified is adulterated oil; then determining whether the content of campesterol causes the displacement amount of the clustering result of the corresponding high-oleic rapeseed oil to be less than a third threshold value, and determining whether the camellia oil to be identified is camellia oil adulterated with high-oleic rapeseed oil.

1. The name of the design product: bottle sticker (kitchen rapeseed oil). 2. The use of the design product: the product is used for sticking condiment containers. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought contains color. 6. The design product is a flat product, and other views are omitted.

The invention relates to the technical field of edible oil and fat processing, and discloses a sunflower seed oil double-zero double-low deodorization and by-product efficient recovery method, which comprises the following steps: carrying out degumming pretreatment on sunflower seed crude oil, pumping the sunflower seed crude oil into an extraction tower, and carrying out supercritical extraction on the sunflower seed crude oil and high-pressure carbon dioxide fluid. The extraction phase sequentially passes through a multi-stage analysis system; a refined sunflower seed oil finished product is separated by depressurizing and cooling in a first-stage analysis kettle; converting into a subcritical state in a second-stage desorption kettle, and selectively intercepting and separating out the phytosterol by utilizing beta-CD-PU porous cross-linked microspheres filled in the second-stage desorption kettle; depressurizing and separating out vitamin E in a third-stage desorption kettle; and finally entering a flash tank to gasify the carbon dioxide, and separating free fatty acid and small molecule leftovers with peculiar smell. According to the invention, nutritional ingredient loss and trans-fatty acid generation caused by high-temperature deodorization are avoided, and grease deodorization and step-by-step accurate separation and independent recovery of multiple byproducts are realized.

Present invention relates to a lipid enriched oleosome composition comprising encapsulated isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total weight of lipids of the enriched composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA); and an oil selected from soybean oil, rapeseed oil, corn oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof. The present invention further relates to a product comprising the enriched composition according to the present invention. The present invention also relates to a process for preparing the lipid enriched oleosome composition.

The invention provides a method for preparing lutein ester microcapsule powder based on OSA modified starch, which comprises the following operations: core material preparation: mixing lutein ester and sunflower seed oil, and stirring at 60-80 DEG C to obtain a core material; wall material preparation: weighing OSA modified starch, dispersing the OSA modified starch in water, adding an emulsifier, and stirring until the OSA modified starch is completely hydrated to obtain a wall material solution; embedding: under the temperature condition of 60-80 DEG C, dropwise adding the core material into the continuously stirred wall material solution, stirring and mixing, and then shearing and emulsifying for 8-15 minutes to obtain a crude emulsion; the crude emulsion is homogenized under the condition of 50 to 70 Mpa; and drying: carrying out spray drying or vacuum freeze drying on the emulsion. According to the lutein ester microcapsule powder prepared by the method disclosed by the invention, the P-M embedding rate is 91.71%, the loading rate is 9.96%, and the moisture content is 3.36%. The lutein ester capsule is good in powder state, excellent in solubility and compact in capsule wall structure, and the stability, dispersity and machinability of lutein ester are remarkably improved.

The application discloses a preparation method of milk chocolate prepared from cocoa butter substitute, and particularly relates to the chocolate production field, and comprises the following raw materials in parts by weight: 25-40 parts of composite cocoa butter substitute base, 30-45 parts of white granulated sugar, 8-15 parts of whey powder, 10-20 parts of full-fat milk powder, 5-10 parts of dietary fiber microcapsules, 0.5-2 parts of composite emulsifier, 0.1-0.5 parts of crystal form stabilizer, 0.1-0.8 parts of edible salt and 0.05-0.3 parts of food essence. The application is prepared by compounding sunflower oil / ethyl cellulose oil gel with 50% cocoa butter, combining the crystal form stabilizer and the four-stage temperature-adjusting crystallization process, so that the blooming area of the cocoa butter substitute chocolate is far less than the blooming area of the prior art after the cocoa butter substitute chocolate is stored at 20 DEG C for 30 days; and the composite cocoa butter substitute base simulates the multi-stage melting curve of the natural cocoa butter, and the product has the melting speed of fast first and slow later in the oral cavity in combination with the slow-release effect of the dietary fiber microcapsules, and the flavor is released for a long time.

1. Name of the product in this design: Packaging Barrel (Sunflower Seed Oil). 2. Purpose of this design: For storing liquids. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention relates to the technical field of probiotics, in particular to a gastric acid resistant composite prebiotic and probiotic co-loaded soft capsule as well as a preparation method and application thereof. The gastric acid-resistant composite prebiotic and probiotic co-loaded soft capsule comprises a capsule shell material and a content emulsion, the content emulsion comprises an oil phase and a water phase, the oil phase comprises sunflower seed oil, beewax, lecithin and vitamin E, and the water phase comprises a water phase. The water phase comprises a plurality of composite probiotics such as bifidobacterium bifidum and casein rhamnosus and a plurality of composite prebiotics such as galactooligosaccharide and beta-glucan, and the capsule shell material is a gelatin-chitosan glue solution. According to the co-loaded soft capsule, the compound prebiotics and the probiotics are compounded, so that the anti-oxidation and intestinal regulation synergistic effect is achieved, and the vascular function and the metabolic homeostasis are jointly improved; the gelatin-chitosan composite capsule is prepared by combining a low-temperature film forming technology, a compact and stable gelatin-chitosan composite capsule shell is formed, and the stability and gastric acid tolerance of active ingredients are greatly improved, so that the comprehensive protection effect of delaying senile cardiovascular aging is favorably realized.

The invention discloses fermentation type red oil essence with high stability and a preparation method thereof.The preparation method comprises the steps that dried chilies are cut off, seeds are removed, then the dried chilies are added into water, stirring treatment is conducted at the temperature of 50-60 DEG C, and mixed slurry is obtained; adding lipase into the mixed slurry, performing enzymolysis for 1.5-2 hours, after enzyme deactivation, continuing to add cellulase and pectinase, performing enzymolysis for 2.0-2.5 hours, and performing enzyme deactivation and sieving to obtain enzymatic hydrolysate; adding compound zymophyte into the enzymatic hydrolysate, fermenting at 20-25 DEG C for 48 hours, heating to 30-35 DEG C, and fermenting for 24 hours to obtain a fermentation product; performing flavor extraction on the fermentation product by using sunflower seed oil to obtain an oil phase, adding a chili base into the oil phase, and stirring at room temperature for 1-2 hours to obtain red oil; and carrying out embedding emulsification and spray drying to prepare the red oil essence. The red oil essence prepared by the method disclosed by the invention has the advantages of low pungency, distinct layering of mellow fragrance and ester fragrance, mellow taste, no foreign flavor, strong and lasting flavor and strong temperature resistance.

The application discloses a preparation method of a roasted beef essence protein polysaccharide composite Pickering emulsion and application thereof. The components of the emulsion, except water, include: 0.2%-1% of soybean protein isolate; 0.2%-1% of beta-cyclodextrin; 0.8%-1.2% of roasted beef essence; 38%-40% of sunflower oil; the mass ratio of the soybean protein isolate to the beta-cyclodextrin is 3:1-1:3; the mixed solution of the soybean protein isolate and the beta-cyclodextrin is heated at 90 DEG C for 4-12 min, the pH value is adjusted to 6.0-8.0, and the sunflower oil containing the roasted beef essence is mixed to obtain the roasted beef essence protein polysaccharide composite Pickering emulsion. The prepared Pickering emulsion has the advantages of high essence embedding rate, strong emulsification activity and good emulsification stability, and can significantly reduce the loss of characteristic flavor compounds and improve the texture quality of plant meat to a certain extent.

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 invention discloses high-oleic-acid sunflower seed oil and a preparation method thereof, and belongs to the technical field of deep processing and refining of vegetable fat. According to the method, polyunsaturated fatty acid in triglyceride is preferentially converted into low-boiling-point fatty acid alkyl ester through selective enzymatic alcoholysis / ester exchange reaction, volatility difference is constructed, and directional enrichment of oleic acid components and segmented removal of low-boiling-point impurities are achieved through multi-stage short-path molecular distillation. According to the method, the content of oleic acid in the sunflower seed oil can be increased from 60-75% to 80-90%, the content of linoleic acid can be reduced from 15-30% to 5-12%, meanwhile, free fatty acid, peculiar smell precursors and oxylysate are effectively removed, the oxidation stability of the product is excellent, and the retention rate of nutritional ingredients is high. The linoleate-rich fraction generated in the technical process can be used as a high-added-value byproduct, so that the synergistic value increase of the main and by-products is realized.

The invention discloses a preparation method for improving the stability of soybean protein isolate-konjac mannan emulsion, and belongs to the technical field of application of vegetable protein structures. The method comprises the following steps: (1) fully dissolving a soybean protein isolate solution with a certain concentration, and fully hydrating; (2) adding a certain amount of konjac mannan, and reacting at high temperature; and (3) adding six different sodium salt ions into the soybean protein isolate-konjac mannan compound. And (4) respectively mixing the samples in the steps (1), (2) and (3) with sunflower seed oil, and shearing at a high speed to obtain the emulsion. Six sodium salt ions are introduced, the emulsion particle size of the soybean protein isolate-konjac mannan compound is reduced through the Hough-Merster effect, the stability of the emulsion is improved, and under the freezing condition, the emulsion also shows higher freeze injury resistance and emulsion cracking resistance. The method has a certain reference value for the food industry.

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.

The present application relates to the field of oil processing and edible special oil preparation, and particularly relates to a palm-free low-trans coconut oil-based shortening and a preparation method thereof, aiming at solving the problems of narrow plasticity temperature range, coarse crystallization and high proportion of saturated fatty acid of the existing coconut oil-based shortening. The shortening is prepared from physical refining coconut oil, high-oleic sunflower oil, fully hydrogenated rapeseed oil, high-oleic safflower oil, fully hydrogenated soybean oil, through step-by-step lipase catalytic transesterification, high-melting-point solid-phase separation, complex seed auxiliary medium-chain fatty acid adaptive natural antioxidant compounding and quenching kneading forming process. The present application realizes gradient controllable optimization of triglyceride structure through step-by-step use of sn-1,3 specific lipase and non-specific lipase, and designs a ternary natural antioxidant system according to the characteristics of medium-chain saturated fatty acid in coconut oil.

1. The name of the design product: label (original flavor of rapeseed oil). 2. The use of the design product: label for product packaging. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting left view, right view, top view, and bottom view.

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

Embodiments of the present invention provide a method (100) for preparing herbal- based multifunctional petrol and diesel additive The method comprises steps of providing (102) powder composition including a first plant powder and a second plant powder; providing (104) a fruit / flower juice containing proteins, minerals, vitamins, and antioxidants; providing (106) an oil containing fatty acids; providing (108) a base oil selected from the group consisting of karanj oil, cottonseed oil, jatropha oil, castor oil, sunflower oil, neem oil, and palm oil; mixing (110) the first plant powder, second plant powder, and fruit / flower juice; drying (112) the mixture; curing (114) the dried mixture, mixing (116); and heating (118) the mixture and cooling, decanting and filtering (120) the mixture to obtain the biofuel composition. A multifunctional petrol / diesel additive comprising blend of powders, a mixture of juice, an oil extract and a base oil.

The present invention relates to the use of fatty acid amidopropyl betaine derived from fatty acids of rapeseed oil and / or sunflower oil as a thickener for increasing the viscosity of a personal care composition, and in particular to amidopropyl betaine derived from fatty acids of rapeseed oil and a process for the preparation thereof.