72 results about "Arachidic acid" patented technology

The subject invention relates to the identification of four genes involved in the elongation of polyunsaturated acids (i.e., “elongases”) and to uses thereof. Two of these genes are also involved in the elongation of monounsaturated fatty acids. In particular, elongase is utilized in the conversion of gamma linolenic acid (GLA) to dihomogamma linolenic acid (DGLA) and in the conversion of DGLA or 20:4n-3 to eicosapentaenoic acid (EPA). DGLA may be utilized in the production of polyunsaturated fatty acids, such as arachidonic acid (AA), docosahexaenoic acid (DHA), EPA, adrenic acid, ω6-docosapentaenoic acid or ω3-docosapentaenoic acid which may be added to pharmaceutical compositions, nutritional compositions, animal feeds, as well as other products such as cosmetics.

A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), oleic (C18:1) and linoleic (C18:2) acid and the total content of arachidic and behenic acid is 3-40% by weight and the total content of palmitic and stearic acids is 25-60% by weight, said fraction having the following physical and chemical properties: (1) slip melting point measured according to AOCS Cc 3-25: below 36° C. and solid fat content (SFC) measured according to IUPAC 2.150 mod. (stabilised at 20° C. for 24 h): above 25% by weight at 20° C.; (2) total content of saturated fatty acids measured according to IUPAC 2.301 and 2.304: 40-75% by weight, preferably 45-70% by weight; (3) total content of arachidic and behenic acids: 3-40% by weight, preferably 5-35% by weight, and total content of palmitic and stearic acids: 25-60% by weight, preferably 25-50% by weight, both measured according to IUPAC 2.301 and 2.304; (4) total content of triglycerides having triglyceride composition (TGC) of C56-C60 measured by number of total carbon atoms of constituent fatty acids according to IUPAC 2.323: min. 9% by weight, preferably min. 15% by weight; (5) total content of S2U-type triglycerides: min. 25% by weight, preferably min. 35% by weight, where S=saturated fatty acids and U=unsaturated fatty acids.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a long chain fatty acid compound in an amount sufficient to reduce the off-note taste of the non-nutritive sweetener. In certain embodiments, the long chain fatty acid may be one or more of the following: lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, alpha-linolenic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, erucic acid, adipic acid, and palmitic acid. In certain exemplary embodiments, a plurality of different long chain fatty acids are utilized. In another embodiments, the long chain fatty acids comprise both natural and synthetic fatty acids.

Glyceride fat which comprises a mixture of glycerides originating from seed oilswhich have not substantially been subjected to chemical modification,which glycerides are derived from fatty acids which comprise(a) at least 10 wt. % of C18-C24 saturated fatty acids(b) which comprise stearic and / or arachidic and / or behenic acid and / or lignoceric acid(c) oleic and / or linoleic acid, while(d) the ratio of saturated C18-acid / saturated (C20+C22+C24)-acids >=1, preferably >=5, more preferably >=10,which glycerides contain calculated on total fatty acid weight(e) <=5 wt. % of linolenic acid(f) <=5 wt. % of trans fatty acids(g) <=75 wt. %, preferably <=60 wt. % of oleic acid on total fatty acids on position 2 of the glyceride moleculewhich glycerides contain calculated on total glycerides weight(h) >=8 wt. % HOH+HHO triglycerides(i) <=5 wt. % of trisaturated triglycerides(j) which glycerides have a solids content comprising N10>10 and N35<=15and which is characterised in that the ratio of (HOH+HHO) and (HLH+HHL) triglycerides >1, where H is a saturated C18-C24 fatty acid residue, O is an oleic acid residue and L is a linoleic acid residue.

A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), oleic (C18:1) and linoleic (C18:2) acid and the total content of arachidic and behenic acid is 3-40% by weight and the total content of palmitic and stearic acids is 25-60% by weight, said fraction having the following physical and chemical properties: (1) slip melting point measured according to AOCS Cc 3-25: below 36° C. and solid fat content (SFC) measured according to IUPAC 2.150 mod. (stabilised at 20° C. for 24 h): above 25% by weight at 20° C.; (2) total content of saturated fatty acids measured according to IUPAC 2.301 and 2.304: 40-75% by weight, preferably 45-70% by weight; (3) total content of arachidic and behenic acids: 3-40% by weight, preferably 5-35% by weight, and total content of palmitic and stearic acids: 25-60% by weight, preferably 25-50% by weight, both measured according to IUPAC 2.301 and 2.304; (4) total content of triglycerides having triglyceride composition (TGC) of C56-C60 measured by number of total carbon atoms of constituent fatty acids according to IUPAC 2.323: min. 9% by weight, preferably min. 15% by weight; (5) total content of S2U-type triglycerides: min. 25% by weight, preferably min. 35% by weight, where S=saturated fatty acids and U=unsaturated fatty acids.

The invention provides a nutrition food which contains bran, consisting of stabilized red rice bran, selenium rich red rice powder and black sesame powder, the weight proportion of which are respectively 50 to 60 percent, 10 to 20 percent and 25 to 40 percent. The nutrition food can be prepared by mixing the grinded materials or grinding the mixed materials; the nutrition food which contains the bran has a simple processing method, which reserves all ingredients of the material. The invention utilizes abundant various botanical flavonoids, anthocyanin, organic chromium (trivalence) and magnesium which are especially contained in the red rice bran and rich selenium of red rice; especially high content of organic calcium, especially abundant vitamin E and comparatively abundant sesamin, arachidic acid, sesame polyphenol and phytosterol, etc in the black sesame are utilized to be matched with the existing bran nutrition food, thus making up ingredients insufficiency required by the prevention and cure of diabetes mellitus and angiocardiopathy; the invention becomes a nutrition food which contains bran and is especially applicable to be eaten by diabetes mellitus and angiocardiopathy patients.

The invention provides a preparation method of Podocarpus nagi seed oil. Podocarpus nagi seeds are used as raw materials, and the Podocarpus nagi seed oil is prepared through the steps of crushing, steaming, extruding, standing, filtering and the like. The oil yield of the preparation method can reach 90 percent. The Podocarpus nagi seed oil obtained by the preparation method contains rich activesubstances such as oleic acid, linoleic acid, arachidic acid, eicosenoic acid, alpha-linolenic acid, eicosandienoic acid, vitamin E and flavone, wherein the total content of unsaturated fatty acid exceeds 75 percent; the content of total flavone reaches up to 4.23 percent; the content of vitamin E reaches up to 2.11mg / 100g. The Podocarpus nagi seed oil is edible, and has the efficacies of reducingblood pressure and blood fat, softening and expanding blood vessels, improving microcirculation, preventing heart and cerebral vessels, preventing cancer, improving impaired vision and the like.

The invention discloses antibacterial plastics for food and a preparation method thereof. The antibacterial plastics for the food is prepared from the following raw materials in parts by weight: 11 to 26 parts of PP, 19 to 43 parts of HDPE, 12 to 25 parts of CPAE, 4 to 12 parts of polyethylene wax powder, 8 to 13 parts of dolomite powder, 3 to 14 parts of silk, 2.3 to 4.6 parts of an arachidic acid, 1 to 2.5 parts of amino modified silicone, 0.1 to 0.5 part of nano silver, 6 to 8 parts of peppermint oil, 8 to 12 parts of o-phenylphenol, 4 to 11 parts of stearic acid zinc, 2 to 3 parts of magnesium aluminosilicate, 3.2 to 8.6 parts of silicon dioxide powder, 5 to 8 parts of flue-cured tobacco powder and 2 to 7 parts of animal oil and fat. The raw materials are compounded to synergistically act, so that the antibacterial plastics for the food has high temperature resistance, and is unlikely to be deformed; the antibacterial plastics for the food has a certain antibacterial effect, and the health of a user can be better protected.