46 results about "Total fat" patented technology

The present invention relates to baked products having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal / gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and / or the one or more carbohydrates having energy content below 0.5 kcal / gram is not lower than −6 j / g.

A method of treating exocrine pancreatic insufficiency includes administering to an individual in need thereof (e.g., an individual with cystic fibrosis) an effective amount of an enteral composition having a total protein consisting essentially of hydrolyzed protein and a total fat containing monoacylglycerols (MAG) that are at least about 30 wt. % of the total fat, and the total fat optionally further contains medium chain triglycerides (MCT) and / or fatty acids. In one particular non-limiting embodiment, about 60 wt. % of the total fat is from MCT and about 40 wt. % of the total fat is from MAG; in another particular non-limiting embodiment, the total fat is MAG with free fatty acids (esterified and / or bound) without MCT; and in yet another particular non-limiting embodiment, the total fat is MAG alone without MCT.

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.

The disclosure relates to studying physical properties of biological tissues, and for example, to a method and system for indirect estimation of the abdominal subcutaneous fat area and the abdominal visceral fat area. The technical result is reduced complexity and increased accuracy and speed of estimation of the abdominal subcutaneous fat area and the abdominal visceral fat area with portable devices. A method for determining the abdominal visceral fat area and the subcutaneous fat area in a body section in an abdominal region, comprises: using a device with ultra-wide band (UWB) radar applied to the body in the abdominal region, emitting radiation into the body and measuring parameters of reflected radiation; based on the reflected radiation measurement data obtained by the UWB radar, determining the abdominal subcutaneous fat area (ASFA) in the body section, corresponding to the measurement point; acquiring anthropometric data and bio-electrical impedance value of the body; based on the bio-electrical impedance data of the body and the anthropometric data, determining total fat area (TFA) in the body section in the abdominal region; calculating the abdominal visceral fat area (AVFA) in the body section from the determined total fat area and the abdominal subcutaneous fat area.

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.

Fat blend comprising (i) 20-65 wt % of a vegetable lipid source and (ii) 35-80 wt % of a milk fat composition comprising at least one bovine milk fat fraction, wherein the milk fat composition comprises, relative to total fatty acid moieties, 37-48 mol % of long chain saturated fatty acid moieties with 12-18 carbon atoms (LCSFA C12:0-C18:0) and wherein 28-43 mol % of all fatty acid moieties positioned on the sn-1,3 position of the glycerol backbone in said milk fat composition are long chain saturated fatty acid moieties with 12-18 carbon atoms (LCSFA C12:0-C18:0).

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.

To provide a plastic oil-and-fat composition which is obtained by using a large amount of inexpensive palm-based fat and oil, nonetheless has good plasticity at both low temperature and normal temperature.SOLUTION: A plastic oil-and-fat composition containing 30 to 100 wt.% of fat and oil is provided. In the triglyceride composition of the entire fat and oil, the SSS content is 7 to 15.5 wt.%, the UUU content is 25 to 50 wt.%, and the UUU content / SSS content (weight ratio) is 2.0 or more, the SFC of the fat and oil at 10°C is 18 to 40%, and the usage rate of palm-based fat and oil in the entire fat and oil is 40 wt.% or more.SELECTED DRAWING: None

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.

The present invention provides a mass balancing method for a CDD-2101 intermediate. The mass balancing method comprises: measuring the content of one or more of the following components of a CDD-2101 intermediate: total flavone, total phenols, total anthraquinone, total triterpenes, total alkaloids, total sugar, total protein, lignan and total fat. The method of the present invention provides a systematic measurement means for various main components in the CDD-2101 intermediate, measures the content of nine components therein, exhibits high sensitivity and high specificity, and can efficiently, rapidly, comprehensively and accurately control the mass of the traditional Chinese medicine composition.

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.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of thymol microemulsion and application of the thymol microemulsion in margarine. According to the thymol microemulsion provided by the invention, the water solubility and stability of edible oil and the utilization rate of unsaturated fatty acid can be improved, the edible oil is encapsulated in the form of microemulsion, and polyunsaturated fatty acid is embedded through a food delivery system, so that the dispersity of the polyunsaturated fatty acid in a water phase is improved, and oxidation of oil drops is inhibited; therefore, the purposes of protecting, transferring and releasing the functional grease are achieved. According to the margarine prepared by the preparation method disclosed by the invention, in-vitro simulated digestion result analysis shows that oil drops of a test sample are gradually reduced along with the action of stomach and intestine digestive juice, and the total fatty acid content is reduced. According to the phenomenon, positive regulation and control of a system on fat digestion and normal metabolism of fat are optimized, the controllability of fat digestion and absorption is achieved, the requirements of special crowds for slow release of nutritional ingredients of sugar-controlled and fat-controlled people and the like are met, and experimental and theoretical support is provided for functional application.

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 present disclosure relates to a plant-based banana flower product comprising total carbohydrates in the range of approximately 45 to 70% by weight in the product, wherein the carbohydrates comprise dietary fiber in the range of 45 to 65% by weight of the product and sugars in the range of approximately 3 to 10% by weight of the product, wherein the dietary fiber comprises soluble dietary fiber in the range of approximately 2 to 7% by weight and insoluble dietary fiber in the range of approximately 40 to 65% by weight; proteins in the range of approximately 10 to 20% by weight in the product; and total fats in the range of approximately 4 to 9% by weight in the product. The disclosure further includes the process for producing the banana flower product.The banana blossom product, which is rich in nutrients, can be used as an alternative to various vegetables for food production.

The present invention relates to a process for preparing a meat analogue product comprising a textured plant protein, water, a binder, an oil-soluble flavor, an aqueous-soluble flavor and optionally a colorant, wherein the oil-based flavor is encapsulated with a vegetable fat and wherein the vegetable fat has a solid fat content in the range of 30 to 90 wt % (based on the weight of total fat) at a temperature of 30° C.

The present invention relates to a sweet food product made from dried fruits having the same physico-chemical properties as chocolate and a method for its preparation. The sweet food product comprises: 25% to 45% by weight of dried fruits, relative to the total weight of the food product, the dried fruits having a total fat contribution of up to 25% by weight from the dried fruits and based on the weight of the dried fruits; 25% to 45% by weight of sucrose or other anhydrous sweetening substances; 20% to 40% by weight of cocoa butter or any other vegetable fat that is solid at ambient temperature and serves as a partial or total substitute for cocoa butter; optionally, an emulsifier in an amount less than or equal to 1%; the sweet food product having a particle size of less than or equal to 50 μm.

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.

The invention belongs to the technical field of aquatic feed and culture, and particularly relates to special soft pellet feed for sub-adults under the condition of separate culture of male and female river crabs and a use method of the special soft pellet feed. The soft pellet feed is prepared from the following main raw materials: steam fish meal, soybean meal, fermented soybean meal, peanut meal, rapeseed meal, chicken meal, euphausia superba meal, yeast extract, high gluten flour, rice bran, choline chloride, compound vitamins, compound minerals, monocalcium phosphate, sodium humate, sodium diacetate, haematococcus pluvialis powder, soybean lecithin oil, refined fish oil and soybean oil. The main nutritional ingredients comprise water, crude protein, total fat, total carotenoid, energy and the like. When the soft pellet feed is used for feeding, the survival rate, the weight gain rate, the feeding rate and the gonad development after reproduction and shelling are improved, the breeding pollution is reduced, and the economic benefit of river crab breeding is 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.