33 results about "Palm olein" patented technology

The invention discloses tea oil flavor freezing-resistant and oxidation-resistant special oil for cooked food and preparation thereof, which include a base material formula and a preparation process thereof. The base material formula comprises the following components in percentage by mass: 30-60% of tea seed oil, 40-70% of supper palm olein (8v / v), and crystal inhibitor accounting for 0-0.02% of the total mass of the supper palm olein (8v / v) and the tea seed oil. The preparation process comprises the following steps: respectively dissolving each raw material into a homogeneous liquid at 45-60 DEG C; and then, thoroughly mixing all the raw materials in a steam jacket stirrer according to the ratio of the formula. The product disclosed by the invention has the advantages of high nutritive value, favorable freezing and oxidation resistance, strong tea seed oil flavor and the like.

A method for forming a fat and oil composition for deep frying includes combining a crude oil or intermediate oil product with an edible oil and an ascorbic acid and / or an ascorbic acid derivative to form the fat and oil composition. The crude oil or intermediate oil product includes a phosphorus component such that the phosphorus component is provided in an amount of 0.1 ppm to 10 ppm of the oil and fat composition. The ascorbic acid and / or an ascorbic acid derivative in an ascorbic acid equivalent is provided in an amount of 2 ppm to 130 ppm of the oil and fat composition. The edible oil in the oil and fat composition includes a component such as soy bean oil, rapeseed oil, palm olein, or any one or more combinations thereof.

A rechargeable lithium cell comprising a cathode, an anode, a non-flammable electrolyte, wherein the electrolyte contains a lithium salt dissolved in a liquid solvent having a lithium salt concentration from 0.01 M to 10 M so that the electrolyte exhibits a vapor pressure less than 0.01 kPa when measured at 20° C., a vapor pressure less than 60% of the vapor pressure of the liquid solvent alone, a flash point at least 20 degrees Celsius higher than a flash point of the liquid solvent alone, a flash point higher than 200° C., or no flash point, wherein the liquid solvent contains a cooking oil selected from palm oil, palm olein, coconut oil, corn oil, soybean oil, cottonseed oil, peanut oil, sunflower oil, canola oil, rice bran oil, olive oil, sesame oil, safflower oil, avocado oil, flaxseed oil, grapeseed oil, walnut oil, almond oil, lard, or a combination thereof.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

Disclosed is a method of reducing the rancid fish odor smell in a topical composition comprised of fish oil which comprises mixing the composition with monolaurin. Also disclosed are various anhydrous topical compositions comprising fish oil. One comprises fish oil, cetyl ester, palm olein, medium-chain triglyceride(s) of a mixture of C8 and C10 fatty acids, mixture of C8 / C10 fatty acids, and monolaurin, another one comprises fish oil, cetyl ester, palm olein, medium-chain triglyceride(s) of a mixture of C8 and C10 fatty acids, mixture of C8 / C10 fatty acids, monolaurin, collagen and sea salt, an a third one comprises fish oil, cetyl ester, palm olein, medium-chain triglyceride(s) of a mixture of C8 and C10 fatty acids, mixture of C8 / C10 fatty acids, monolaurin and hydrocolloid. These compositions are useful for treating wounds and skin conditions.

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.