1132results about "Fatty substance preservation using additives" patented technology

The present invention provides a novel process for extraction, purification and concentration of polyphenol substances from whole grapes, grape seeds and grape pomace without the need for membrane filtration. Aspects of several embodiments of the novel processes include hot water extraction, a dual pH treatment of the hot water extracts, and the uses of a copolymer of trimethylolpropane trimethacrylate as an adsorbent resin to maximize the concentration and purification of the beneficial polyphenolic substances.

The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and dietary fiber. Structural properties of foods are enhanced through the use of such materials, including texture and water retention properties. High in protein and fiber food materials of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.

This invention provides a self-emulsifying composition comprising 50 to 95% by weight in total of at least one compound selected from the group consisting of ω3 polyunsaturated fatty acids and their pharmaceutically acceptable salts and esters; and 5 to 50% by weight of an emulsifier having a hydrophilic lipophilic balance of at least 10. The composition has no or reduced ethanol content, and exhibits excellent self-emulsifying property, dispersibility in the composition, emulsion stability, and absorption property. The composition is adapted for use as a drug.

The present invention is directed to processes for preparing oil compositions having a high concentration of poly-unsaturated fatty acids and oil compositions having a low concentration of α-linolenic acid. In addition, the present invention is directed to processes for preparing oil compositions having advantageous stability characteristics.

Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds and compositions, as well as uses for them, especially a polymeric compound of the formula An, wherein A is a monomer of the formula:wherein n is an integer from 2 to 18, such that there is at least one terminal monomeric unit A, and one or a plurality of additional monomeric units;R is 3-(alpha)-OH, 3-(beta)-OH, 3-(alpha)-O-sugar, or 3-(beta)-O-sugar;bonding between adjacent monomers takes place at positions 4, 6 or 8;a bond of an additional monomeric unit in position 4 has alpha or beta stereochemistry;X, Y and Z are selected from the group consisting of monomeric unit A, hydrogen, and a sugar, with the provisos that as to the at least one terminal monomeric unit, bonding of the additional monomeric unit thereto (the bonding of the additional monomeric unit adjacent to the terminal monomeric unit) is at position 4 and optionally Y=Z=hydrogen;the sugar is optionally substituted with a phenolic moiety, at any position on the sugar, for instance via an ester bond, andpharmaceutically acceptable salts or derivatives thereof (including oxidation products).

The present invention is directed to oil compositions having a high concentration of poly-unsaturated fatty acids. In addition, the oils of the present invention have advantageous stability characteristics and minimal trans-fatty acids.

The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.

A polyphenoic antioxidant-enhanced comestible composition and method for making it are disclosed. The antioxidant-enhanced comestible preferably includes an astringent amount of exogenous polyphenolic antioxidant dissolved or dispersed in a precursor edible product. The composition also includes an effective concentration of at least one astringency compensating or masking agent sufficient to offset the astringency contributed by the exogenous polyphenolic antioxidant compounds, and can also include an effective amount of at least one protective agent that protects polyphenolic antioxidants from premature oxidation.

Antioxidant polymers of the present invention comprise repeat units that include one or both of Structural Formulas (I) and (II):wherein:R is —H or a substituted or unsubstituted alkyl, acyl or aryl group;Ring A is substituted with at least one tert-butyl group or substituted or unsubstituted n-alkoxycarbonyl group;Ring B is substituted with at least one —H and at least one tert-butyl group or substituted or unsubstituted n-alkoxycarbonyl group;Rings A and B are each optionally substituted with one or more groups selected from the group consisting of —OH, —NH, —SH, a substituted or unsubstituted alkyl or aryl group, and a substituted or unsubstituted alkoxycarbonyl group;n is an integer equal to or greater than 2; andp is an integer equal to or greater than 0.The invention also includes methods of using and preparing these polymers.

A nutritional supplement, prepared food product, or direct food additive for ingestion by mammals, and methods for preparing such products, are provided. Products of the invention comprise an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes greater than 25% and less than 75% by weight of one or more triglyceride-based edible oil or fat, and greater than 25% and less than 75% by weight of one or more non-esterified phytosterols. The fat-based composition, when exposed to air, contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking non-esterified phytosterols. Also provided are methods for reducing plasma cholesterol in mammals, and methods for protecting plasma lipoproteins and cholesterol from oxidation by ingestion of products of the invention.

The oil or fat composition of the invention contains a monoacylglycerol and / or a diacylglycerol in a total amount of 5-100 wt. % and which exhibits an index of stability against oxidation (induction time as measured through a Rancimat test conducted at 100° C.) of 7 or higher, wherein the monoacylglycerol and / or the diacylglycerol contain, as fatty acid constituents, ω3 unsaturated fatty acids in amounts of 15-90 wt. %. Through ingestion thereof in a small amount without drastically changing the person's lifestyle, the highly harmless oil / fat composition of the present invention provides effects for reducing and preventing accumulation of body fat, for reducing and preventing accumulation of visceral fat, and for prevention and treatment of obesity; and exerts an excellent prevention and treatment effect on life-style related diseases through long-term ingestion. Thus, the composition of the present invention is useful for foods, pharmaceuticals and pet food or feed.