90 results about "HYDROGENATED SOYBEAN OIL" patented technology

A solid fuel candle which is highly adapted for use both in a container and also as a free-standing candle includes at least 85 percent hydrogenated soybean oil, approximately 0 to 4 percent synthetic wax composition, approximately 0 to 4 percent of a second hydrogenated vegetable or petroleum oil, approximately 0 to 10 percent fragrance or scent, and approximately 0 to 3 percent dye. The hydrogenated vegetable oil most preferably has an iodine value of approximately 50 and a melting point of approximately 125 degrees Fahrenheit, with a free fatty acid content of less than one-tenth of one percent. The synthetic wax composition is most preferably formed from alpha olefin monomers and oligomers under free radical conditions at relatively low pressures to yield a highly branched polymer wax having congealing and melting points lower than the starting alpha olefin material and a higher molecular weight.

A delivery method and apparatus for massage oil is provided along with an associated massage oil composition. The massage oil is provided in a solid state at room temperature. The massage oil is heated to a liquid state at a temperature which is skin safe. The massage oil can then be applied to the skin and massaged into the skin. The massage oil can be provided in candle form to facilitate melting of the massage oil from the solid state to the liquid state. Compositions including primarily an oil such as hydrogenated soybean oil, palm kernel oil, coconut oil or cocoa butter, which are solid at room temperature, provide a major constituent for the massage oil composition disclosed. Fragrances, emollients, moisturizers, sweeteners, flavorants or other constituents can also be included.

A grease composition is provided. In the grease composition, the content of SSS is 10-20 wt%, the content of PPP is 0-10 wt%, the content of POO is 8-18 wt%, the content of POP is 10-15 wt%, and POP/POSt is not more than 2 and not less than 1. A preparing method of the grease composition is also provided. The method includes subjecting grease A containing shea butter and grease B containing palm oil to interesterification. The mass ratio of the grease A to the grease B is 0.1-10:1. The grease A is a mixture of the shea butter and one or more selected from soybean oil, hydrogenated soybean oil, palm olein and hydrogenated palm olein. The grease B is a mixture of the palm oil and one or more selected from beef tallow, hydrogenated beef tallow, fish oil and hydrogenated fish oil. Margarine prepared from the grease composition is advantaged by good resistance to temperature fluctuation and the like.

Belonging to the technical field of edible oil processing, the invention relates to a method for preparing low/zero-trans fatty acid shortening by enzymatic interesterification. The method of the invention adopts an immobilized lipase Lipozyme RM IM to catalyze lard and palm stearin or extremely hydrogenated oil (including extremely hydrogenated soybean oil, extremely hydrogenated canola oil, extremely hydrogenated palm oil and extremely hydrogenated cottonseed oil) for interesterification so as to prepare shortening. The solid fat content (SFC) of a reaction product under a temperature of 20DEG C is taken as an index, and by systematically studying the influences of temperature, adding amount of enzyme and time on an interesterification reaction, obtaining ideal technical parameters: a reaction temperature of 60-90DEG C, an enzyme adding amount of 6%-12%, and a reaction period of 1h-3h. In the invention, the compatibility and crystal form of a mixture system before and after an interesterification reaction are studied through an isothermal curve and an X-ray diffraction technology. Results indicate that: after interesterification, the compatibility of the mixture system is obviously improved, the crystal form is converted from beta type into beta' type, and the shortening prepared in the invention is superior to the market shortening in terms of application in bread baking. Widening the range of lard application, the method of the invention brings the abundant lard resources in our country into full play.

The present invention provides a lotus-active-ingredient-containing skin cleansing composition and a preparation method thereof, and the composition comprises the following ingredients: hydrogenated olive oil, coconut oil, hydrogenated palm oil, hydrogenated almond oil, avocado tree fruit fat oil, avocado oil, hydrogenated soybean oil, wheat germ oil, a tea extract, sodium hydroxide, allantoin, tea powder, nuciferine, lotus pollen, lotus seed powder, and essence and deionized water. The lotus-active-ingredient-containing skin cleansing composition makes full use of natural active ingredients in the lotus, has good skin cleansing effect, also has the effects of conditioning and maintaining the skin, and is mild and low-stimulation, after use of the skin cleansing composition, the skin is not easy to dry, has good comfortable feeling and is not easy to itch.

A curable coating composition for forming a thermal insulating layer, the composition comprising: (a) highly porous particles of a material obtained by drying a wet sol-gel, the particles having a porosity of at least 80% and a particle size in the range from 5 mum to 4.0 mm; and (b) a film forming resin system comprising a film forming polymer, wherein the particles (a) are dispersed in the resin system (b), and the resin system (b) contains at least one stabilizer having an average molecular weight in the range from about 1,000 to about 4,000, said stabilizer being at least one member selected from the group consisting of ethylene oxide-propylene oxide block copolymers, poly C2 - C3 alkoxylated C12 - C18 saturated or unsaturated fatty alcohols, poly C2 - C3 alkoxylated hydrogenated or partially hydrogenated castor oils, poly C2 - C3 alkoxylated hydrogenated or partially hydrogenated soybean oils, polydimethyl siloxane C2 - C3 alkoxylates, and sorbitan esters of C12 - C18 saturated or unsaturated fatty acids, the amount of the particles (a) is in the range from 2 to 6% by weight, based on the weight of the composition, and the amount of the stabilizer is in the range from about 50 % to about 90% by weight, based on the weight of the highly porous particles. The composition has high storage stability and forms a coating having excellent insulation value.

The present invention discloses a method of preparing oil composition. The prepared oil composition can be used as a substitute of beef tallow. The method comprises the following steps: a vegetable oil mixture is subjected to transesterification under the presence of catalysts, wherein the vegetable oil mixture comprises palm olein, fully hydrogenated soybean oil and canola oil. The present invention also discloses the prepared oil composition and uses of the prepared oil composition.

A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in preparing a trans free shortening from anon-hydrogenated vegetable oil for use in bakery goods, which then have a significantly lower saturated fat content and a substantially higher polyunsaturated level than heretofore available when a conventional mono- and diglyceride emulsifier is used in the goods. A preferred shortening that is predominantly in stable beta prime crystalline form is prepared by mixing on a weight to weight basis from about 10% to about 30%, and preferably about 15% to 20%, of the HiDi composition, with the remainder being non-hydrogenated soybean oil.

The invention relates to a Chinese medicinal effervescence medicament and a preparation method thereof, and belongs to the field of Chinese medicaments. The Chinese medicinal effervescence medicament is prepared from at least two different surfactants or emulsifiers, preferably sugar ester, polyoxyethylene sorbitol aliphatic ester, glyceryl monostearate, glycerin fatty acid ester, middle carbon-chain fatty glyceride, phospholipid, polyglycerin ester and the like, wherein one emulsifier can be substituted by pharmaceutically acceptable edible dimethyl silicon oil or hydrogenated soybean oil orother edible oil such as peanut oil, olive oil and the like. After the substances are added, the common production process for the Chinese medicinal effervescence medicament is greatly improved so that the production process is easy to operate, the quality stability of the medicament is improved and the preparation inspection index is greatly improved compared with the past.

The invention provides a multiwalled carbon nanotube (MCNTs)-supported platinum grease hydrogenation catalyst, belongs to the field of catalysts, and relates to a platinum catalyst loaded on the MCNTs. The catalyst is formed by the active component platinum loaded on the MCNTs, the actual loading amount of platinum is 1.73% (the carrier weight is used as the benchmark), the specific surface area of the catalyst is 412.12 m<2>g<-1>, the specific pore volume is 0.462 cm<3>g<-1>, the average pore diameter is 4.48436 nanometer, and the platinum particle diameter ranges from 2.5 nanometers to 5.5 nanometers. According to the platinum grease hydrogenation catalyst provided by the invention, the preparation technology is classic and simple, the carrier material is novel, and the catalytic activity of the hydrogenated soybean oil is extremely high; moreover, compared with the industrial nickel catalyst, the catalyst provided by the invention has the advantages that less trans fatty acids are generated, the selectivity is good, the quality of the hydrogenated oil is good, and the hydrogenation effect is excellent.

A solvent extraction free, caustic refining free, process for producing refined soybean oil from soybeans is described in which soybeans, after cleaning, cracking and dehulling, are crushed in less than 60 seconds while heating the soybeans to a frictionally generated temperature of from about 300° F. to about 370° F. Free fatty acids are then removed through physical refining, instead of previously employed caustic refining, since the low level of nonhydratable phospholipids does not create undesirable flavors during the physical refining process. The resultant oil exhibits a significantly greater frylife that non-hydrogenated soybean oil produced by solvent extraction and caustic refining.

The invention provides homogeneous olaquindox granules and a preparation method thereof. The homogeneous olaquindox granules are prepared form, by weight, 2-60% of olaquindox raw materials and 40-98% of auxiliary materials; one or several of hydrogenated castor oil, hydrogenated soybean oil, stearic acid, glyceryl monostearate, solid lipid, animal wax, vegetable wax and solid-state polyethylene glycol is/are selected as the auxiliary materials. The preparation method comprises the steps that firstly, at 60-90 DEG C, the auxiliary materials are heated to be melted and stirred evenly, and then the olaquindox raw materials and the melted auxiliaries are mixed, sheared and evenly stirred to obtain mixed liquor; secondly, the mixed liquor is sprayed and condensed to be prepared into the granules, and then the homogeneous olaquindox granules are obtained. According to the homogeneous olaquindox granules and the preparation method thereof, main medicine in the homogeneous olaquindox granules is even in distribution and smooth in surface, and the fluidity and dispersity of the granules are improved; when the granules are used, the granules are easy to mix, and the problems that medicine is left and animals are poisoned due to the fact that olaquindox preparations are poor in homogeneity, the olaquindox preparations are stuck on the wall, and the olaquindox preparations are mixed unevenly when the olaquindox preparations are used.

The invention discloses a solid pasty eyebrow pencil. The eyebrow pencil comprises the following components: group a: hydrogenated soybean oil, hydrogenated palm oil, hydrogenated castor oil, hydrogenated castor oil and C10-18 triglyceride; group b: mica powder and toner pigment; and group c: phenoxyethanol, caprylyl glycol and vitamin acetate. A preparation method comprises the following steps: sequentially adding the components in the group a into a melting pot in proportion, heating the components to 105 DEG C, and performing uniform stirring; then keeping stirring and adding the raw materials of the group b and the group c, and performing uniform stirring; and uniformly grinding the mixed raw materials for three times, extruding for color matching, and after the color is confirmed, performing casting to obtain the eyebrow pencil.

A process for making a freezably stable emulsion based food salad. A freezing point depression agent, such as propylene glycol, is added to a water component of the emulsion to prevent the formation of ice crystals during freezing of the non-aqueous salad components and to prevent oil separation upon thawing. A hardenable oil such as partially hydrogenated soybean oil, provides an elevated emulsion melt point. Microbial control is maintained during processing by oxygenating the water component. The frozen food salad may be-containerized for shipping or used as a frozen sandwich filling.

The invention discloses an anti-static packaging material and a preparation method thereof. The material is prepared from the following components in parts by weight: 50-75 parts of bisphenol A-type polycarbonate, 15-25 parts of isopropanol, 15-20 parts of phthalic acid dibutyl ester, 5-8 parts of graphene, 3-8 parts of hydrogenation soybean oil, 1-3 parts of antioxidant and 0.5-1 part of magnesium chloride. The preparation method comprises the following steps: adding the components into a high-speed mixing machine for commixing for 10 minutes at 110-120 DEG C, so as to obtain a commixed material, adding the commixed material into a double-screw extruder, performing melt extrusion by virtue of the double-screw extruder, subsequently cooling gradually, sequentially controlling the cooling temperatures to be 180 DEG C, 150 DEG C and 110 DEG C, performing air cooling and slicing into grains, thereby obtaining the anti-static packaging material. The anti-static packaging material disclosed by the invention has a good anti-static effect, and the preparation method is simple and low in cost.

The invention discloses a vegetarian chicken-flavor seasoning powder which is prepared by the following steps: uniformly mixing corn-protein-derived acid-hydrolyzed vegetable protein solution, glucose, thiamine hydrochloride, L-glutamic acid, L-proline, glycine powder, L-cysteine hydrochloride, white granulated sugar, soft water and hydrogenated soybean oil to obtain a raw material solution, regulating the pH value of the raw material solution to 7.0-7.5, heating to 98-101 DEG C, and keeping the temperature to perform Maillard reaction for 0.5-2 hours to obtain a paste; and finally, carrying out vacuum drying on the paste and pulverizing into powder, or carrying out spray drying to obtain the powder. The seasoning powder has strong aroma, and can achieve the goal of effective seasoning without additionally adding essence.

The invention discloses a preparation method for a zero-trans fatty acid shortening. The preparation method comprises the following steps: firstly, mixing 17-21% of lard oil, 28-36% of extremely hydrogenated soybean oil, 0.35-0.45% of silicon dioxide and glucose for the rest by mass; secondly, carrying out ester exchange reaction, namely uniformly mixing the raw materials according to the ratio, and carrying out vacuum dewatering and degassing; heating to be 80-85 DEG C under the condition that a positive pressure is maintained by N2, and melting for 25-35 min; re-vacuumizing, adding immobilized lipase Lipozyme RMIM accounting for 7-8% of the raw materials by mass under the vacuum degree of 0.07-0.08 MPa, and reacting for 2.5-3 h at the temperature of 75-85 DEG C; and finally, after the reaction is ended, washing by using hot water to inactivate a catalyst so as to obtain the zero-trans fatty acid shortening. According to the preparation method, beneficial nutrients are highly maintained, harmful substances (such as trans fatty acid and the like) are reduced or removed to the hilt, and the quality of the soybean oil is effectively improved.