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    TRANS FATTY ACID FREE FAT FOR MARGARINE PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME
    31.
    发明申请
    TRANS FATTY ACID FREE FAT FOR MARGARINE PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME 审中-公开
    转化脂肪酸的免费脂肪用于通过酶活性产生的乳糖和其制备方法

    公开(公告)号：US20100151079A1

    公开(公告)日：2010-06-17

    申请号：US12516937

    申请日：2007-11-29

    申请人： Sang-Bum Lee ,  Chul-Jin Kim ,  Ji-Hyun Kang ,  Sang-Hoon Song ,  Kang-Pyo Lee ,  Young-Chan Kim ,  Ki-Taek Lee

    发明人： Sang-Bum Lee ,  Chul-Jin Kim ,  Ji-Hyun Kang ,  Sang-Hoon Song ,  Kang-Pyo Lee ,  Young-Chan Kim ,  Ki-Taek Lee

    IPC分类号： A23D7/02

    CPC分类号： C11C3/10 ,  A23D7/001 ,  A23D7/02

    摘要： The present invention can provide margarine oil with the enzymatic interesterification reaction, in which trans fatty acid, different from the existing partially hydrogenerated oil, is not formed in the process, and it has solid fat value profile and melting point corresponding to that of partially hydrogenerated oil and contains less than 1% of trans fatty acid, less than 27% of palmitic acid, more than 99% of triglyceride, less than 1% of diglyceride and monoglyceride, less than 1% of trans fatty acid and based on total fatty acid content. Accordingly, the margarine oil of the present invention is eco-friend and has lower trans fatty acid compared to the existing partially hydrogenerated oil and is easily to use for substituting in the ratio of 1:1 because of its physical properties corresponding to that of partially hydrogenerated oil for margarine oil and is also nutritionally excellent since it has lower palmitic acid content than natural palm oil which is usually used as a substitute for the existing margarine oil such as partially hydrogenerated oil.

    摘要翻译： 本发明可以提供人造黄油与酶促酯交换反应，其中在该过程中不形成不同于现有部分水解的油的反式脂肪酸，并且其具有固体脂肪值分布和对应于部分水解产物的熔点 油，含有小于1％的反式脂肪酸，小于27％的棕榈酸，超过99％的甘油三酯，小于1％的甘油二酯和甘油单酯，小于1％的反式脂肪酸，并且基于总脂肪酸 内容。 因此，本发明的人造黄油与现有的部分水热油相比，是环保型的，具有较低的反式脂肪酸，并且由于其物理性能相当于部分 由于人造黄油比较天然棕榈油具有较低的棕榈酸含量，因此通常用作替代现有的人造黄油，例如部分水热发生油，也是营养优良的人造黄油。

    Method For Preparing Micron-Sized Ginseng Powder Via Mechanical Grinding
    37.
    发明申请
    Method For Preparing Micron-Sized Ginseng Powder Via Mechanical Grinding 有权
    通过机械研磨制备微米级人参粉末的方法

    公开(公告)号：US20080210789A1

    公开(公告)日：2008-09-04

    申请号：US11662840

    申请日：2005-09-01

    申请人： Geun Lee ,  Kang-Pyo Lee ,  Hyung-Soon Sung ,  Yong-Ki Seo ,  Dong-Joon Kim ,  Tae-Soo Seo

    发明人： Geun Lee ,  Kang-Pyo Lee ,  Hyung-Soon Sung ,  Yong-Ki Seo ,  Dong-Joon Kim ,  Tae-Soo Seo

    IPC分类号： B02C19/06

    CPC分类号： A23L19/01 ,  A23P10/40 ,  A23V2002/00 ,  A23V2200/254

    摘要： Disclosed is a method for preparing micron-sized ginseng powder via mechanical grinding, the method comprising the steps of: grinding ginseng roots crudely in order to facilitate micro-pulverization of ginseng, grinding the crude ginseng powder finely, and further grinding the ginseng powder ultra-finely. The ginseng micropowder obtained from the method has a maximum particle diameter of 40 μm or less, an average particle diameter of less than 8 μm and a uniform particle size, and thus shows excellent dispersibility, miscibility and absorptiveness. Therefore, the micropowder can be used for manufacturing various health-aid foods or medicines such as drinks, tablets or capsules and cosmetic products such as functional skin care agents or skin packs.

    摘要翻译： 本发明公开了一种通过机械研磨制备微米级人参粉末的方法，其特征在于包括以下步骤：粗人参磨人参，以促进人参微粉碎，人参粉磨细，并进一步研磨人参粉末超细粉 精细地 从该方法得到的人参微粉末的最大粒径为40μm以下，平均粒径小于8μm，粒径均匀，显示出优异的分散性，混合性和吸收性。 因此，微粉可用于制造各种保健食品或药品如饮料，片剂或胶囊以及化妆品如功能性护肤剂或皮肤包装。