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Edible mixed oil with balanced necessary nutrition

A technology of balanced nutrition and oil blending, applied in the field of edible oil, can solve the problems of growth and development side effects, limited range of consumption, and difficulty in balancing intake, etc., to achieve a wide source of nutrients, enhance physical fitness and intelligence, and prevent cardiovascular and cerebrovascular diseases Effect

Inactive Publication Date: 2003-06-25
江苏瑞迪生科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, it is difficult to establish a corresponding relationship between the taking of this nutritional capsule and the daily intake of omega-6 linoleic acid, so it is difficult to maintain the daily intake of omega-3 and omega-6 essential fatty acids. Balanced intake will determine the effect; secondly, this omega-3 polyunsaturated fatty acid extracted from marine organisms contains a large proportion of EPA, which is beneficial to the growth and development of fetuses, infants and children. side effects, so the range of taking is limited; in addition, due to the restriction and influence of many factors such as economic conditions and habits, this product is difficult to popularize and eat in a large range of people in society; If you don't eat it tomorrow, it will greatly affect the effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Perilla oil content 11.11%, peanut oil 88.89%, wherein perilla oil contains 62% α-linolenic acid and 11% linoleic acid, peanut oil contains 0.6% α-linolenic acid and 42% linoleic acid, the above After the two are compounded, the content of ω-3 polyethylenically unsaturated fatty acids is (11.1%*62%+88.9*0.6%=7.35%), and the content of ω-6 polyethylenically unsaturated fatty acids is (11.1%* 11%+88.9%*42%=38.55%), and the remaining 54.1% is monounsaturated fatty acid (oleic acid) and the like. The ratio of omega-3 / omega-6 is 1:5.2, and in the range of 1:4-6, the total polyunsaturated fatty acid content is 7.35%+38.55%=45.9%, which is greater than 45%.

Embodiment 2

[0017] The content of perilla oil is 6%, peanut oil 17%, soybean oil 77%, of which perilla oil contains 62% α-linolenic acid and 11% linoleic acid, peanut oil contains 0.6% α-linolenic acid and 42% linoleic acid, soybean oil contains 8% α-linolenic acid and 55% linoleic acid, after compounding the three, it can be known that the content of ω-3 polyethylenically unsaturated fatty acid is (6%* 62%+17%*0.6%+77%*8%=10%, the content of omega-6 polyunsaturated fatty acid is (6%*11%+17%*42%+77%*55%=50 %), the remaining 40% are monounsaturated fatty acids (oleic acid), etc.; the ratio of ω-3 / ω-6 is 1:5, and in the range of 1:4-6, the total content of polyunsaturated fatty acids is 60% , greater than 45%.

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PUM

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Abstract

The mixed edible oil contains fatty acids essential for human body. The mixed edible oil is produced with purple perilla oil, peanut oil, soybean oil, etc. and contains omiga-3 polyenoic fatty acid and omiga-6 polyenoic fatty acid in the ratio of 1 to 4-6 and total content over 45%. It can strengthen physique and intelligence, prevent cardiac and cerebral vascular disease, and avoiid obesity, hyperlipemia and thrombus caused by over taking non-essential fatty acids.

Description

technical field [0001] The invention relates to an edible oil, in particular to an edible blending oil containing ω-3 polyethylenically unsaturated fatty acids (α-linolenic acid) and ω-6 polyethylenically unsaturated fatty acids (linoleic acid), which are essential fatty acids for human body . technical background [0002] Before the present invention is made, it has been found that human edible oils and fats are divided into essential fatty acids and non-essential fatty acids. [0003] Non-essential fatty acids include saturated fatty acids and monounsaturated fatty acids (oleic acid). Oils and fats mainly containing such fatty acids include animal fat, palm oil, vegetable oil, sesame oil, olive oil, etc. This type of fatty acid can be converted and synthesized by sugar and protein in the human body, so it is not a fatty acid that the human body must ingest. When they are oxidized, they can release a large amount of heat energy for nutrition. Excessive intake can easily l...

Claims

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Application Information

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IPC IPC(8): A23D9/007
Inventor 王路徐黻本曹庆穗
Owner 江苏瑞迪生科技有限公司
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