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311 条记录 (耗时 0.036 秒)

    Generation of triacylglycerols from gums
    27.
    发明授权
    Generation of triacylglycerols from gums 有权
    从牙龈生成三酰基甘油

    公开(公告)号：US08241876B2

    公开(公告)日：2012-08-14

    申请号：US11970270

    申请日：2008-01-07

    申请人： Christopher L. G. Dayton

    发明人： Christopher L. G. Dayton

    IPC分类号： C12P7/64 ,  C12N9/14 ,  C12N9/20 ,  C12P1/00 ,  C12N9/00

    CPC分类号： C11B13/00 ,  C11C1/045 ,  C11C3/08 ,  C12Y301/01004 ,  C12Y301/01032 ,  C12Y301/04003 ,  C12Y301/04011 ,  Y02W30/74

    摘要： A method is disclosed for the generation of triacylglycerols from gums that have been separated from an oil product. The gums are treated with an enzyme having PLC activity, which results in the formation of diacylglycerols and phosphates, and treated with an enzyme having PLA activity, which results in the formation of lyso-phospholipids and free fatty acids. The diacylglycerols and the free fatty acids from these two separate reactions then combine in the presence of the enzymes to generate new triacylglycerol molecules.

    摘要翻译： 公开了用于从已经从油产品中分离出来的树胶产生三酰基甘油的方法。 用具有PLC活性的酶处理牙龈，这导致二酰基甘油和磷酸盐的形成，并用具有PLA活性的酶处理，这导致溶血磷脂和游离脂肪酸的形成。 来自这两个单独反应的二酰基甘油和游离脂肪酸然后在酶的存在下结合以产生新的三酰基甘油分子。

    Edible plant oils from which saturated fatty acids were removed and manufacturing process thereof
    28.
    发明授权
    Edible plant oils from which saturated fatty acids were removed and manufacturing process thereof 有权
    去除饱和脂肪酸的食用植物油及其制造方法

    公开(公告)号：US08133518B2

    公开(公告)日：2012-03-13

    申请号：US12305364

    申请日：2007-06-14

    申请人： Byung-Hoon Han ,  Mi-Kyung Pyo ,  Eun-Mi Choi ,  Jeong-Won Kim

    发明人： Byung-Hoon Han ,  Mi-Kyung Pyo ,  Eun-Mi Choi ,  Jeong-Won Kim

    IPC分类号： A23D9/04 ,  C11C3/10

    CPC分类号： C11C3/003 ,  A23D9/04 ,  C11C1/005 ,  C11C3/08

    摘要： The present invention is concerned with an edible plant oils from which saturated fatty acids were removed and manufacturing process thereof. In order to remove saturated fatty acids from the edible plant oils; 1) Saturated and unsaturated fatty acids bound on same triglyceride molecules of edible plant oils were segregated each other as alkylesters of fatty acids by conventional transesterification reaction in which edible plant oils were treated with large excess of absolute C1˜C8 alkanol under the presence of catalytic amount of alkali- or alkali-earth metal-C1˜C8 alkoxide. 2) The alkyl-esters of mixed fatty acids were treated with C1˜C8 alkanol solution of urea to remove the alkylester of saturated fatty acids by conventional fractional crystallization as urea complexes of saturated fatty acid-alkylesters. 3) Finally the resulting alkylesters of unsaturated fatty acids, obtained by removal of saturated fatty acids by urea complexation procedure, was converted to reconstructed triglyceride oil to give edible plant oils completely devoid of saturated fatty acids. This new manufacturing process could be successfully applied to following 22 kinds of edible plant; 1) corn oil, 2) soybean oil, 3) rapeseed oil, 4) grape seed oil, 5) flaxseed oil, 6) sesame oil, 7) olive oil, 8) perilla oil 9) wall nut oil, 10) pine-nut oil, 11) peanuts oil, 12) sunflower oil, 13) safflower oil, 14) cotton seed oil, 15) palm oil, 16) hot pepper oil, 17) rice bran oil, 18) pumpkin oil, 19) green tea seed oil, 20) almond oil, 21) evening primrose oil and 22) hazelnut oil.

    摘要翻译： 本发明涉及去除饱和脂肪酸的食用植物油及其制造方法。 为了从食用植物油中除去饱和脂肪酸; 1）通过常规酯交换反应将可食用植物油的相同甘油三酯分子上的饱和和不饱和脂肪酸彼此分离为脂肪酸的烷基酯，其中食用植物油在催化剂存在下用大量过量的绝对C1〜C8烷醇处理 碱金属或碱土金属-C1〜C8醇盐的用量。 2）混合脂肪酸的烷基酯用尿素的C 1 -C 8烷醇溶液处理，通过常规分级结晶作为饱和脂肪酸 - 烷基酯的尿素复合物除去饱和脂肪酸的烷基酯。 3）最后，通过尿素络合方法除去饱和脂肪酸得到的不饱和脂肪酸烷基酯转化成重建的甘油三酯油，得到完全没有饱和脂肪酸的食用植物油。 这种新的制造工艺可以成功应用于22种食用植物; 1）玉米油，2）大豆油，3）菜籽油，4）葡萄籽油，5）亚麻籽油，6）芝麻油，7）橄榄油，8）紫苏油9）壁坚果油，10） 坚果油，11）花生油，12）向日葵油，13）红花油，14）棉籽油，15）棕榈油，16）辣椒油，17）米糠油，18）南瓜油，19）绿茶 种子油，20）杏仁油，21）月见草油和22）榛子油。

    COCOA BUTTER EQUIVALENTS PRODUCED BY THE ENZYMATIC INTERESTERIFICATION PROCESS AND METHOD FOR PREPARING THE SAME
    30.
    发明申请
    COCOA BUTTER EQUIVALENTS PRODUCED BY THE ENZYMATIC INTERESTERIFICATION PROCESS AND METHOD FOR PREPARING THE SAME 审中-公开
    COCOA BUTTER等产生的酶活性方法及其制备方法

    公开(公告)号：US20110262592A1

    公开(公告)日：2011-10-27

    申请号：US13127385

    申请日：2009-07-09

    申请人： Ji-Hyun Kang ,  Sang-Bum Lee ,  Sang-Hoou Song ,  Ki-Teak Lee

    发明人： Ji-Hyun Kang ,  Sang-Bum Lee ,  Sang-Hoou Song ,  Ki-Teak Lee

    IPC分类号： A23D7/02 ,  A23D7/00

    CPC分类号： C11C3/10 ,  A23D9/00 ,  A23D9/02 ,  C11B3/001 ,  C11B3/006 ,  C11B3/12 ,  C11C3/08

    摘要： The present invention relates to a process for preparing hard butter having high SOS content by mixing oil for preparing butter with fatty acid or fatty acid ester, adding 1,3 regio-specific enzymes to the obtained mixture to carry out interesterification, distilling the obtained reactants to remove fatty acid, ethyl ester, and monoglyceride and diglyceride formed after the reaction and fractionally extracting the obtained reactants to separate a solid phase, and to cocoa butter equivalents prepared by the hard butter and a process for preparing the same in which the cocoa butter equivalents can replace existing import cocoa butter equivalents with 1:1 because of its equivalent chemical properties, and have no difference in taste and properties with natural cocoa butter and also have lower trans fatty acid. Hard butter according to the present invention can make desired triglyceride structure in oil based on the reaction conditions and have a improved purity and yield in the whole process by recycling all of byproduct other than major product in the distillation and fractional distillation process and is eco-friendly matter by using the enzymatic interesterification reaction, and also cocoa butter equivalents made by the hard butter is characterized in replacing existing import cocoa butter equivalents with 1:1 because of its equivalent chemical composition and properties in the production of chocolate with no difference in taste.

    摘要翻译： 本发明涉及一种制备具有高SOS含量的硬脂黄油的方法，该方法是将油与脂肪酸或脂肪酸酯混合制备黄油，向得到的混合物中加入1,3个区域特异性酶进行酯交换，蒸馏得到的反应物 以除去反应后形成的脂肪酸，乙酯，甘油单酯和甘油二酯，并分级提取所得反应物以分离固相，以及由硬脂肪制备的可可脂等同物及其制备方法，其中可可脂 由于其等同的化学性质，等同物可以用1:1替代现有的进口可可脂当量，并且与天然可可脂的味道和性质没有差异，并且还具有较低的反式脂肪酸。 根据本发明的硬脂肪可以基于反应条件在油中形成所需的甘油三酯结构，并且在蒸馏和分馏过程中循环除主要产物以外的所有副产物，在整个过程中具有改善的纯度和产率， 通过使用酶促酯交换反应的友好的物质，以及由硬脂肪制成的可可脂等同物，其特征在于以1：1代替现有的进口可可脂当量，因为其巧克力的生产中的等同化学成分和性质没有差异 。