142 results about "Acoric acid" patented technology

A sheet for whitening cosmetics comprises a sheet-like substrate and an adhesive layer which comprises a wet pressure-sensitive adhesive composition formed on the substrate. The whitening component includes vitamin C or its derivatives such as magnesium L-ascorbyl-2-phosphate, vitamin E nicotinate, kojic acid, hydroquinone, ellagic acid, albumin, galenical extracts, and rice bran extracts. Kojic acid and magnesium L-ascorbyl-2-phosphate are preferred. By contacting the adhesive layer with water and / or a hydrophilic medium such as alcohols, e.g., methanol, ethanol, etc., the wet pressure-sensitive adhesive composition exhibits excellent stickiness and excellent applicability to skin as well as excellent whitening effect with alleviating or eliminating stains, freckles, non-transparency, etc. on the skin.

The invention discloses a color-protecting antistaling agent for compound pickled vegetables and a production method thereof. The color-protecting antistaling agent is composed of dehydroacetic acid, sodium acetate, ascorbic acid, sodium erythorbate, sodium phytate, sodium citrate, citric acid, sodium metabisulfite and sodium chloride. The color-protecting antistaling agent is reasonable in components and convenient to manufacture, can effectively improve preserving performance of the pickled vegetables, prolongs guarantee period, is safe, and enables the preserving performance of the pickledvegetables to be improved by over one time compared with the preserving performance of an ordinary marketing product.

Disclosed is a composition comprising ascorbic acid or a derivative thereof, a silicone containing compound, and an essential oil, wherein at least 50% of the initial amount of the ascorbic acid in the composition remains stable when the composition is stored for at least 1 month at room temperature. The composition can be non-aqueous.

The invention provides a sulfur-dioxide-free full juice fermented kiwifruit wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of crushing and juicing, adjusting the acidity of the juice, removing turbidity, resisting bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base and transiting and storing. The kiwifruit wine has the beneficial effects that an innovative process of replacing SO2 with a composite of six non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan, vitamin C and ethanol materials (refined alcohols and the like) is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the kiwifruit wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

The invention provides a process for preparing an ascorbic acid ester. Ascorbic acid and fatty acid are used as raw materials. The process comprises the following steps of: cooling the reacted mixture after sulfuric acid catalytic synthesis, adding water into the mixture, extracting the mixture by using mixed solution of aliphatic monoaldehyde and halogenated hydrocarbon, washing the extract by using water, evaporating the extract to obtain a coarse product, re-crystallizing the coarse product by using the halogenated hydrocarbon, and filtering, washing and drying the re-crystallized product to obtain high-purity ascorbic acid-6-fatty acid ester. The process is operated in the same reaction kettle, and the extracting process is in a liquid-liquid form so as to avoid the defects of difficult filtering and drying and difficult moisture removal in the prior art; the extracting solution well dissolves the esterification product and is easily separated from the water, the byproduct is little, and particularly the disadvantages that the purity of a target product is reduced and the quality becomes poor due to emulsification during acid washing in the prior art are avoided; and the coarse product is re-crystallized by using the halogenated hydrocarbon so as to effectively remove a little amount of residual fatty acid which is not totally extracted. The yield of the fatty acid ester product of the ascorbic acid ester produced by the process is over 70 percent, and the purity is over 98 percent.