27 results about "Total fat" patented technology

A method for producing a transesterified oil / fat composition (excluding hard butter and oil / fat for puff pastry margarine), said method comprising a step for subjecting a starting material oil / fat that contains a triglyceride, which is composed of a C13-C15 fatty acid, and an oil / fat other than said triglyceride to transesterification to obtain a transesterified oil / fat composition, wherein the C13-C15 fatty acid constitutes at least 3 mass% but less than 100 mass% of the total fatty acids in the transesterified oil / fat composition.

The application discloses a cream cheese and a preparation method and application thereof, and relates to the technical field of dairy products. The raw material of the cream cheese comprises light cream, the content of saturated fatty acids of the light cream is 69-72 wt%, the content of butyric acid in the light cream is 3-4 wt% based on total fatty acids, the content of myristic acid is 10-12 wt%, the content of palmitic acid is 32-35 wt%, the content of stearic acid is 8-11 wt%, and the ratio of palmitic acid to stearic acid is 3-4:1. The cream cheese is subjected to gradient temperature recovery ripening after filling, and the specific process is as follows: after filling, the cream cheese is cooled to 4-6 DEG C at a cooling rate of 1-2 DEG C / min, then is heated to 12-15 DEG C at a heating rate of 0.1-0.6 DEG C / min, is kept for 4-6 h, and is cooled to 4-6 DEG C again at a cooling rate of 0.6-2.2 DEG C / min. The cream cheese disclosed by the application has a more concentrated and layered flavor, and has a delicate and soft texture and good spreadability.

This invention discloses the application of GmSTART protein in increasing the protein and oil content of soybeans, belonging to the field of plant breeding technology. To improve the quality, yield, and plant height of soybeans and Arabidopsis thaliana, this invention provides the application of GmSTART protein in increasing the protein content, oil content, total fat content, yield, and / or plant height of soybeans or Arabidopsis thaliana. This provides more options for breeding soybeans with high oil and high protein content.

The invention provides a frozen confection product comprising oil bodies and from 2 to 35 wt% total fat; at most 15 wt % protein; and from 5 to 40 wt% sugars; wherein at least 25 wt% of the fat is present as oil bodies; and wherein the oil in the oil bodies has an iodine value of less than 100 and comprises at least 45% C18:1 fatty acids.

The invention provides a diet guidance system and method for medical interaction of a hyperlipemia patient, and is applied to the technical field of medical data processing. The method comprises the following steps: firstly, collecting demographic, clinical index, medical history and risk factor data for a hyperlipemia patient, and constructing a training sample set; dividing risk levels by using a Python model based on a guide, and screening intervention crowds; according to consensus and guide, energy intake is customized according to BMI and physical labor intensity, a dietary structure is constructed and verified, and a personalized dietary scheme is generated; furthermore, VR education content is developed, and fat visualization is realized through 3D modeling, physical attribute configuration and a rendering scheme; meanwhile, standardizing 9 types of food materials by taking 5g of fat as a unit, converting intake exchange parts and calculating the total fat amount; and finally, the compliance of the patient is improved by means of a VR gamification module.

The present invention relates to the field of animal feed compositions, a fat composition suitable for use as an oil binding ingredient in an animal feed composition and the use thereof. It is specifically provided a free fatty acid and / or triglyceride fat composition suitable as an oil binding ingredient for use in an animal feed composition, wherein said fat composition comprises: 10-35 % by weight of total fatty acids being C22, 50-80 % by weight of total fatty acids being C18 and 1-20 % by weight of total fatty acids being C16.

The invention discloses low-fat milk skin yoghourt and a preparation method thereof. The raw materials comprise the following components in parts by mass: 12-30 parts of concentrated skimmed milk, 1.5-4 parts of a milk fat product with the fat content of 80%-100%, sweet substances, oil-soluble beta-carotene, a leavening agent and water in terms of 100 parts. The total fat content of the yoghourt disclosed by the invention can be in a range of 1.6%-4%; through a specific process, the particle size of fat globules, membrane protein composition and floating speed of the fat globules are accurately regulated and controlled, collaborative floating of fat and protein is promoted, a stable milk skin layer with the thickness of about 1-2 mm is formed, oil-soluble beta-carotene is synchronously migrated in the floating process of fat, and the low-fat milk skin yoghourt with a cream yellow milk skin layer is successfully formed. The low-fat milk skin yoghurt disclosed by the invention has the traditional flavor and modern health requirements, and endows the product with richer nutritional value and market potential.

This invention provides a method for increasing the content of native Omega-3 fatty acids in animal products. The method utilizes microbial fermentation to produce a nutrient-rich microalgae powder formulation, which is then mixed into the diet of ruminants to obtain native milk containing Omega-3 fatty acids. The total Omega-3 fatty acid content of the animal product reaches 54-65 mg / 100 mL, including 31-35 mg / 100 mL of DHA, 10-12 mg / 100 mL of EPA, 4-6 mg / 100 mL of DPA, and 7-12 mg / 100 mL of ALA. This method significantly increases the content of Omega-3 fatty acids in native milk while addressing issues related to palatability, oxidative stability, and biosynthetic conversion rate.

The invention provides a method for increasing the content of native Omega-3 fatty acid in animal products. Microbial fermentation is utilized to produce a microalgae powder preparation with rich nutrient substances, the microalgae powder preparation is mixed into daily ration to feed ruminants, and the original milk containing Omega-3 fatty acid is obtained. The total Omega-3 fatty acid content of the animal product reaches 54 to 65 mg / 100 mL, and the DHA content of the animal product reaches 31 to 35 mg / 100 mL; the EPA content reaches 10 to 12 mg / 100 mL; the DPA content reaches 4 to 6 mg / 100 mL; the content of ALA (Alkaline A) reaches 7 to 12 mg / 100 mL. According to the method disclosed by the invention, the palatability, the oxidation stability and the biological synergistic conversion rate of animals are solved, and meanwhile, the content of the Omega-3 fatty acid in the raw milk is obviously increased.

Provided are low-fat frosting compositions comprising a soluble fiber, sweetening agent, fat ingredients, and water, and associated methods in which the low-fat frosting composition is formulated. The frosting composition may be formulated to contain less than about 12 wt-% of total fat ingredients by weight of the low-fat frosting composition. The low-fat frosting compositions of the disclosure contain soluble fiber to result in at least 40% less fat than current commercial frosting formulations.

The utility model relates to a method for producing golden apple snail (Pomacea canaliculata) sausage with controlled fat and sodium content. The method comprises selecting mature golden apple snails, depurating the snails in potable water for about 12 to 24 hours, washing, boiling at about 90°C to 100°C for about 5 minutes, deshelling, removing the gut and other non-edible parts, repeatedly washing the dressed meat, soaking the dressed meat in a lemon juice and potassium alum deodorizing solution for about 10 to 20 minutes, rinsing and draining, grinding to about 3 mm to 4 mm particle size, and mixing with pork back fat, water, vinegar, cornstarch, quick-cooking oats, minced garlic, ground pepper, and salt. The pork back fat is limited to not more than 5% by weight, and the salt is limited to about 0.15% to 0.32% by weight of the sausage mixture. In a preferred embodiment, the sausage produced by the method has about 3 g total fat and about 70 mg sodium per 55 g serving. The mixture is stuffed into edible collagen casings, portioned into sausage links, vacuum-sealed in food-grade packaging, and frozen at about -18°C or lower. The utility model is limited to the production method.

The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt % (based on weight of total fat) and C18:1 in the range of 60 to 90 wt % (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt % (based on weight of total fat).

The invention relates to a microbial oil composition as well as a preparation method and application thereof, the composition is prepared by fermentation of a specific Mortierella strain, and the composition comprises the following components in percentage by weight of total fatty acid: less than or equal to 0.55 wt% of trans-fatty acid, less than or equal to 0.05 wt% of fatty acid, less than or equal to 0.05 wt% of fatty acid, and less than or equal to 0.05 wt% of fatty acid; the content of saturated fatty acid with carbon chain length not less than 16 is not more than 23wt%; n-3 unsaturated fatty acid is less than or equal to 3.0 wt%; n-6 unsaturated fatty acid; wherein the ratio of arachidonic acid to n-6 unsaturated fatty acid is greater than or equal to 75 wt%. The invention also provides a fermentation process by controlling the carbon source and dynamically adjusting the ventilation volume. The composition effectively reduces the content of saturated ultra-long chain fatty acid, relieves the metabolic burden of infants, is high in safety, ensures the core nutritional value of ARA, and is suitable for the fields of infant formula food, medicine, health food and the like.

The invention discloses cream cheese as well as a preparation method and application thereof, and relates to the technical field of dairy products. Raw materials of the cream cheese comprise single cream, the saturated fatty acid content of the single cream is 69-72 wt%, the content of butyric acid in the single cream is 3-4 wt%, the content of myristic acid in the single cream is 10-12 wt%, the content of palmitic acid in the single cream is 32-35 wt%, the content of stearic acid in the single cream is 8-11 wt%, and the ratio of palmitic acid to stearic acid is (3-4): 1. The cream cheese is subjected to gradient temperature returning ripening after being filled, and the specific process is as follows: after being filled, the cream cheese is cooled to 4-6 DEG C at the speed of 1-2 DEG C / min, then is heated to 12-15 DEG C at the speed of 0.1-0.6 DEG C / min, is subjected to heat preservation for 4-6 hours, and then is cooled to 4-6 DEG C at the speed of 0.6-2.2 DEG C / min. The cream cheese disclosed by the invention is richer in fragrance, more layered, fine and soft in texture and good in smearing property.

The present invention relates to lipid-modified starches. It provides a process for preparing a lipid-modified starch paste, which includes the steps of combining starch with a lipid component, the lipid component being selected from any one of monoglyceride and ascorbyl palmitate, to provide a suspension, and heat processing the suspension to form the lipid-modified starch paste. The invention also provides a lipid-modified starch paste, which includes a plurality of spherical micro-particles, each spherical micro-particle having a starch core with an amylose-lipid complex layer on an outer surface of the starch core, the amylose-lipid complex layer operable to regulate water absorption capability of the starch core. The invention further extends to provide various uses of a lipid-modified starch paste as a partial or total fat and / or oil replacement in a foodstuff, an improved fat- and / or oil-containing foodstuff and in particular, a low-calorie mayonnaise.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L / h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

One ink cartridge (100), containing a) an exterior wall (101), and b) a chocolate mass (103), wherein the outer wall (101) at least partially surrounds an interior space (102), wherein the interior space (102) contains the chocolate mass (103), wherein the chocolate mass (103) contains a total fat content, wherein the total fat content contains one or more fatty acid residues, each a. without double bond, and b. containing a number of C atoms per fatty acid residue in the range of 12 to 24, in total to a proportion in the range of 40 to 75 wt%, based on the total fat content.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

The invention discloses a nutritional composition for assisting in improving symptoms of a patient with propionemia and / or methylmalonemia. The invention provides a nutritional composition. The nutritional composition comprises plant fat powder and nucleotide components, wherein in the nutritional composition, in terms of weight, medium chain triglyceride (MCT) accounts for 20%-40% of the total fatty acids of the nutritional composition, and in addition, in terms of weight of the nutritional composition, the nutritional composition contains 0.01-0.15 part by weight of a nucleotide component. The nutritional composition can significantly reduce the generation of propionic acid and the accumulation of propionic acid abnormal metabolites, effectively controls the concentration of the propionic acid metabolite, and assists in improving the content of the propionic acid abnormal metabolites through the content of MCT and nucleotide, thereby improving the living quality of patients.

Provided is a method for producing an oil-and-fat composition (excluding oils and fats for hard butter and puff pastry margarine), the method for producing an oil-and-fat composition including a step for obtaining an interesterified oil-and-fat composition by interesterification of an oil-and-fat raw material that includes a triglyceride composed of a saturated fatty acid having 13-15 carbon atoms and a non-animal oil and fat other than the triglyceride, wherein 2-20 mass% of the saturated fatty acid having 13-15 carbon atoms is contained in the total fatty acids of the oil-and-fat composition.

The application provides a low-DPA-content thraustochytriales microbial engineering strain and a construction method and application thereof. The thraustochytriales microorganism is specifically a schizochytrium, aureococcus, urkella, thraustochytrium or hondaea. The thraustochytriales microbial engineering strain is obtained by knocking out one allele of a B subunit (OrfB) in a PUFA synthetase, and is a low-DPA-content engineering strain. The fermentation of the engineering strain for producing DHA-containing oil can significantly reduce the DPA content in the oil without affecting the DHA yield; the technical effect is realized by using a gene knockout method, and no exogenous gene is introduced, thereby reducing the possible safety problems in the food field, overcoming the problems in the prior art, and achieving a remarkable technical effect. In addition, the engineering strain improves the upper limit of the DHA content that can be achieved by schizochytrium modification by reducing the DPA content in the total fat, thereby laying an important foundation for subsequent research and development.

As a technique capable of suppressing the total fat and oil amount and improving the oily feeling of a grain milk, provided is a grain milk which contains a grain saccharified product and fat and fat, contains 0.5-2.8% of lipids, and contains at least a vegetable fat and fat having a high saturated fatty acid content as the fat and fat, and in which the saturated fatty acid accounts for 20% or more of the total fatty acids.

The present patent of invention relates to a novel dietary supplement, preferably produced in the form of tablets, intended for the relief of cramps and muscle pain, as well as for reducing fatigue and physical tiredness, enhancing physical performance and promoting a sense of well-being. The composition of each tablet (360 mg) includes: 1 mg of vitamin B1; 1.3 mg of vitamin B2; 15 mg of vitamin B3; 2.5 mg of vitamin B5; 39 mg of vitamin B6; 100 mg of ubiquinone; 22 mcg (micrograms) of biotin; 200 mg of MCTs (total fats); 50 mg of magnesium malate; 50 mg of magnesium citrate; and 0.8 mg of chelated manganese.

The present invention addresses the problem of providing: an oil and fat composition for chocolates having excellent hardness, snapping properties, melt-in-the-mouth texture, lasting flavor (taste and aroma), and bloom resistance; and chocolates.　The oil and fat composition for chocolates contains oil-and-fat A that satisfies all of requirements (a1) to (a5) and oil-and-fat B that satisfies all of requirements (b1) to (b5).　(a1) The fatty acid content having a chain length of 14 carbon atoms or less is 40 to 70 wt% in the total constituent fatty acids of oil-and-fat A, (a2) the saturated fatty acid content having a chain length of 16 carbon atoms or more is 25 to 50 wt% in the total constituent fatty acids of oil-and-fat A, (a3) the unsaturated fatty acid content is 10 wt% or less in the total constituent fatty acids of oil-and-fat A, (a4) the weight ratio of the saturated fatty acid content / the unsaturated fatty acid content is 10 to 40 in the total constituent fatty acids of oil-and-fat A, (a5) the triglyceride content, in which the total carbon number of the constituent fatty acids in triglycerides is 40 to 44, is 30 to 50 wt% in the total triglycerides of oil-and-fat A, (b1) the fatty acid content having a chain length of 14 carbon atoms or less is 5 wt% or less in the total constituent fatty acids of oil-and-fat B, (b2) the saturated fatty acid content having a chain length of 16 carbon atoms or more is 20 to 65 wt% in the total constituent fatty acids of oil-and-fat B, (b3) ​​the unsaturated fatty acid content is 30 to 80 wt% in the total constituent fatty acids of oil-and-fat B, (b4) the weight ratio of the saturated fatty acid content / the unsaturated fatty acid content is 0.25 to 2 in the total constituent fatty acids of oil-and-fat B, and (b5) the weight ratio of the triglyceride content, in which the total carbon number of the constituent fatty acids in the triglycerides of oil-and-fat B is 50, to the triglyceride content, in which the total carbon number of the constituent fatty acids in the triglycerides of oil-and-fat B is 46, is 0.1 to 50.

The invention provides fried eggs with a long shelf life and a making method and a shelf life prediction method thereof, and relates to the field of foods. The preparation method comprises the following steps: taking an egg, separating egg white from egg liquid, and uniformly stirring to obtain egg white liquid and egg yolk liquid; uniformly mixing the egg white liquid and the egg yolk liquid in proportion to obtain egg frying liquid, and the mass fraction of the egg yolk liquid in the egg frying liquid is 10%-15%; the egg frying liquid is poured into preheated oil to be fried and shaped; and fishing out the fried eggs, draining oil, cooling and packaging. The fried egg product prepared by the method has relatively high storage stability, and is not easy to mildew in a normal-temperature storage process; the sensory quality is excellent, the oil content is obviously reduced, and the total fat content of the product is reduced; the egg frying liquid prepared by the method has little influence on the oxidation stability of frying oil in the frying process, the grease deterioration phenomenon is obviously reduced, and the utilization rate of the frying oil and the overall production efficiency are improved.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.