FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF ANTIOXIDANT PROPERTIES
FIELD: food industry, oil-butter industry. ^ SUBSTANCE: the present innovation deals with manufacturing products of functional indication. The suggested product is being food phospholipids obtained due to hydration of unrefined rape oil with aqueous solution of reagent. Moreover, the reagent mention...
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| creator | ARTEMENKO M.I PETRIK A.A SMYCHAGIN O.V BRECHKO I.M KAZANTSEV A.V PAKHOMOV A.N OVCHINNIKOVA JU.A KORNENA E.P |
| description | FIELD: food industry, oil-butter industry. ^ SUBSTANCE: the present innovation deals with manufacturing products of functional indication. The suggested product is being food phospholipids obtained due to hydration of unrefined rape oil with aqueous solution of reagent. Moreover, the reagent mentioned consists of acetic acid and sodium acetate at the ratio of acetic acid : sodium acetate against dry matter being (1:1) - (3:1) in a thin spirally rotating film at rotation rate being 10-40 sec-1 at 60-70 C at developing phospholipid emulsion and subsequent drying. The innovation enables to obtain the product of antioxidant properties that exhibits the reaction of free radical oxidation. ^ EFFECT: higher efficiency of manufacturing. ^ 3 ex, 3 tbl |
| format | Patent |
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The suggested product is being food phospholipids obtained due to hydration of unrefined rape oil with aqueous solution of reagent. Moreover, the reagent mentioned consists of acetic acid and sodium acetate at the ratio of acetic acid : sodium acetate against dry matter being (1:1) - (3:1) in a thin spirally rotating film at rotation rate being 10-40 sec-1 at 60-70 C at developing phospholipid emulsion and subsequent drying. 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The suggested product is being food phospholipids obtained due to hydration of unrefined rape oil with aqueous solution of reagent. Moreover, the reagent mentioned consists of acetic acid and sodium acetate at the ratio of acetic acid : sodium acetate against dry matter being (1:1) - (3:1) in a thin spirally rotating film at rotation rate being 10-40 sec-1 at 60-70 C at developing phospholipid emulsion and subsequent drying. The innovation enables to obtain the product of antioxidant properties that exhibits the reaction of free radical oxidation. ^ EFFECT: higher efficiency of manufacturing. ^ 3 ex, 3 tbl</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | FOOD FUNCTIONAL PHOSPHOLIPID PRODUCT OF ANTIOXIDANT PROPERTIES |
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