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    • 2. 发明授权
    • Process for preparing vegetable oil fractions rich in non-tocolic, high-melting, unsaponifiable matter
    • 制备富含非变性,高熔点,不皂化物质的植物油馏分的方法
    • US07288278B2
    • 2007-10-30
    • US10451457
    • 2001-12-20
    • Jens MellerupMogens BachJorgen Valentin Enkelund
    • Jens MellerupMogens BachJorgen Valentin Enkelund
    • A23D9/00C11B7/00
    • C11B7/0016A23D7/0056A23D9/007A23L33/105A23L33/115A23V2002/00C11C3/10C11C3/12A23V2250/2136A23V2250/211
    • A vegetable oil fraction rich in non-tocolic, high-melting, unsaponifiable matter is prepared by the following steps: A vegetable oil having a slip melting point of not more thatn 30° C. and a content of unsaponifiable matter of at least 0.5% by weight is hydrogenated to fully saturate the fatty acids of the glycerides and to reach a slip melting point of at least 57° C. To the hydrogenated oil is added from 1 to 75% by weight of the unhydrogenated starting oil or another oil having a slip melting point of not more than 30° C. in order to act as a carrier and vehicle for the unsaponifiable matter. Then, a solvent is added to the oil mixture in a ratio between oil and solvent from 1:2 to 1:20, and the mixture is heated to transparency. The oil/-solvent-mixture is cooled in one or more steps to a final temperature in the range from −35 to +30° C., and the precipitated high-melting fraction(s) is (are) filtered off. The filtrate is desolventised, leaving a fraction rich in unsaponifiable matter. By this process very high concentrations of in particular the non-tocolic, higher melting unsaponifiables can be achieved, and the composition of the glyceridic part of the enriched fraction can betailored to specific applications. Also, a novel blood cholesterol-lowering effect of the unsaponifiable constituents from shea butter has been found.
    • 通过以下步骤制备富含非变性,高熔点,不皂化物质的植物油馏分:具有不高于30℃的滑点熔点和不可皂化物质含量至少为0.5%的植物油, 加氢以使甘油酯的脂肪酸饱和并达到至少57℃的滑点。向氢化油中加入1至75重量%的未氢化起始油或另一种具有 滑点熔点不超过30℃,以作为不皂化物质的载体和载体。 然后,将溶剂以油与溶剂的比例从1:2添加至1:20,将混合物加热至透明。 将油/溶剂混合物在一个或多个步骤中冷却至-35至+ 30℃范围内的最终温度,并将沉淀的高熔点部分过滤掉。 滤液被去溶剂化,留下富含不皂化物质的馏分。 通过该方法,可以实现非常高的浓度,特别是非变性的,更高熔点的不皂化物,并且富集级分的甘油部分的组成可以针对具体应用进行研究。 此外,已经发现了来自乳木果油的不皂化成分的新鲜血液中胆固醇降低作用。
    • 5. 发明授权
    • Palm-based fractionated oil and fat, oil and fat composition and food product containing the same
    • 基于棕榈的分馏油脂,油脂组成和含有相同的食品
    • US09370196B2
    • 2016-06-21
    • US14031535
    • 2013-09-19
    • J-OIL MILLS, INC.
    • Tadayoshi SadakaneYusuke HaraHiroshi ItoHiroshi MuramatsuTakashi Yamaguchi
    • A23D9/00C11B7/00
    • A23D9/04A23D9/00C11B7/00C11B7/0016C11B7/0075
    • An oil and fat composition is provided having superior operability and processability, in terms of a liquefying phenomenon of sugar, tackiness and texture of fried doughnuts, filling condition and hardness of shortening, and solidifying time of coating chocolate, by the superior crystallization-promoting effect. A palm-based fractionated oil and fat has 70-90% by weight of the tripalmitin content to triglyceride and 1-8% by weight of the unsaturated fatty acid content to total fatty acid. The oil and fat comprises a hard part obtained by, for example, performing a crystallization operation of palm super stearin with iodine value 10-17 so that the slurry SFC is 20% or less, and fractionating the slurry so that the hard part yield is 26% by weight or less. The fractionation is preferably performed so that a numerical value of the hard part yield/the slurry SFC is 10 or less.
    • 提供油脂组合物,具有优异的可操作性和加工性,就糖的液化现象而言,油炸甜甜圈的粘稠性和质地,起酥油的充填条件和硬度,以及巧克力涂层的凝固时间,具有优异的结晶促进作用 。 基于棕榈油的分馏油脂具有70-90重量%的三棕榈酸酯含量与甘油三酯的比例,和占总脂肪酸的不饱和脂肪酸含量的1-8重量%。 油和脂肪包含通过例如进行具有碘值10-17的棕榈超硬脂精的结晶操作获得的硬质部分,使得浆料SFC为20%以下,并且将浆料分馏,使得硬物质产率为 26重量%以下。 优选进行分馏,使得硬质成分/浆料SFC的数值为10以下。
    • 6. 发明申请
    • PROCESS FOR PRODUCTION OF COCOA BUTTER EQUIVALENT
    • COCOA BUTTER等效生产工艺
    • US20150264956A1
    • 2015-09-24
    • US14426701
    • 2012-09-07
    • Rasmus Leth Miller
    • Rasmus Leth Miller
    • A23G1/38A23D9/04
    • A23G1/38A23D9/04A23G9/52A23G2200/08A23V2002/00C11B7/0016C11B7/0075C11C1/08C11C3/003C11C3/10
    • The invention relates to a process for production of cocoa butter equivalent (CBEO), the process comprising the steps of: providing shea fat (SF); separating the shea fat into a first shea stearin fraction (FSS) and a shea intermediate product (SIP); feeding the first shea stearin fraction (FSS) into a first processing line (FPL), feeding the shea intermediate product (SIP) into a second processing line (SPL); processing the shea intermediate product (SIP) in the second production line (SPL) into a second shea stearin fraction (SSS); obtaining two separate shea stearin outputs, the first shea stearin fraction (FSS) from the first processing line (FPL) and the second shea stearin fraction (SSS) from the second processing line (SPL); and mixing the shea stearin outputs (FSS, SSS) with a palm oil mid fraction (MIX; MIX1, MIX2) to obtain cocoa butter equivalent (CBEO; CBEO1, CBEO2).
    • 本发明涉及一种生产可可脂当量(CBEO)的方法,该方法包括以下步骤:提供牛油脂(SF); 将牛油脂分成第一牛油硬脂精(FSS)和牛油中间产物(SIP); 将第一乳糖硬脂酸馏分(FSS)进料到第一加工生产线(FPL)中,将试管中间产物(SIP)进料到第二处理管线(SPL)中; 将第二生产线(SPL)中的牛奶中间产物(SIP)加工成第二牛油硬脂精馏分(SSS); 得到来自第一加工生产线(FPL)的第一牛油硬脂精馏分(FSS)和来自第二处理生产线(SPL)的第二牛油硬脂精馏分(SSS)的两个单独的硬脂精输出物; (FSS,SSS)与棕榈油中间馏分(MIX; MIX1,MIX2)混合,得到可可脂当量(CBEO; CBEO1,CBEO2)。
    • 7. 发明授权
    • Process for the isolation of a phospholipid
    • 磷脂分离方法
    • US08828447B2
    • 2014-09-09
    • US14110525
    • 2012-04-13
    • Hans Otto SoerensenNils Christian Jensen
    • Hans Otto SoerensenNils Christian Jensen
    • A61K35/60A23L1/30A23J7/00C11B7/00A23D9/00C11B3/00C11B1/10A23D9/04
    • C11B7/0025A23D9/00A23D9/04A23J7/00A23L33/12C11B1/10C11B3/006C11B7/0016
    • The present invention relates to processes for the isolation of a phospholipid and for producing a polyunsaturated, long-chain fatty acids (PUFA)-enriched fraction from a fish oil comprising the steps of —providing a fish oil containing lipids and phospholipids; —mixing the fish oil with a polar solvent; —centrifuging the mixture of the fish oil and the polar solvent to separate a polar fraction from a lipid fraction; —isolating a phospholipid from the polar fraction or isolating a PUFA-enriched fraction from the polar fraction. The fish oil may be provided by —extracting a fish material with an extractant solvent; —removing the extractant solvent to provide the fish oil; —optionally subjecting the fish oil to a solid-liquid separation. The isolated phospholipids and PUFA's may be used as additives for functional foods, as a dietary supplement and for pharmaceutical application.
    • 本发明涉及用于分离磷脂和用于从鱼油制备多不饱和长链脂肪酸(PUFA)的富含部分的方法,包括以下步骤:提供含有脂质和磷脂的鱼油; 用极性溶剂混合鱼油; - 将鱼油和极性溶剂的混合物离心,以将极性级分与脂质部分分离; - 从极性级分分离磷脂或从极性级分分离富含PUFA的级分。 鱼油可以通过用萃取剂溶剂提取鱼材料来提供; - 除去萃取剂溶剂以提供鱼油; - 对鱼油进行固液分离。 分离的磷脂和PUFA可用作功能食品的添加剂,作为膳食补充剂和药物应用。