Method of ice-cream production with nanostructured betulin

FIELD: food industry.

SUBSTANCE: method for producing ice cream containing betulin is offered. In the manufacturing process, a nanostructured additive is introduced, including betulin in sodium alginate, based on 2 g of nanostructured betulin per 1,000 g of ice cream.

EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors, enriched with biologically active substances of vegetable origin.

1 cl, 3 ex

 



 

Same patents:

FIELD: electricity.

SUBSTANCE: metal-dielectric structure and method of its manufacturing are related to electronic industry and electronic engineering and may be used both in modern energy-saving systems and components being an integral part of modern processors, in particular for development of microsized and nanosized electromechanical systems. The metal-dielectric structure consists of dielectric and conducting layers made as an assembly of capillaries filled with metals to the required length, at that conducting layers are etched on selective basis at different butt ends and metalised. The conducting layers are represented by two different types of electroconductive materials etched on selective basis at different butt ends, at that the conductive layers may be made of semiconductor materials, conducting glass, carbon nanoparticles and nanotubes while the dielectric layers may be made of optical and electron-tube glass, polymer materials. In cross-section the dielectric and conducting layers may be made as concentric circles. The manufacturing method for the above metal-dielectric structure includes assembly, overstretching, stacking to the unit, at that upon multiple overstretching vacuum filling with conducting materials is performed, and butt ends are etched on selective basis with different chemical composites and then they are metalised.

EFFECT: invention allows increasing capacitance and breakdown voltage for capacitors.

5 cl, 7 dwg

FIELD: chemistry.

SUBSTANCE: invention relates to pressure sensitive adhesives, suitable for use on a wide variety of substrates, including both high surface energy and low surface energy substrates. Pressure sensitive adhesives comprise an acrylate polymer and surface-modified nanoparticles. The surface-modified nanoparticles comprise a nanoparticle comprising a silica surface and surface modifying groups, covalently bonded to the silica surface of the nanoparticle. At least one surface modifying group is a polymeric silane surface modifying group. At least one surface modifying group is a non-polymeric silane surface modifying group.

EFFECT: disclosure also provides a method of preparing pressure sensitive adhesives, including exposing them to UVA and UVC radiation.

21 cl, 2 dwg, 12 tbl

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to pharmaceutical industry, namely to selenium nanocomposites of natural hepatotrophic galactose-containing polysaccharide matrixes, representing water-soluble orange-red powders containing zerovalent selenium (Se0) nanoparticles sized 1-100 nm in the quantitative content of 0.5 - 60 wt %, possessing antioxidant activity for treating and preventing redox-related pathologies, particularly for treating toxic liver damage, to a method for producing and to an antioxidant agent containing the above nanocomposites.

EFFECT: invention provides the targeted agent delivery to liver cells, as well as higher agent accessibility and lower toxic action of selenium.

7 cl, 11 ex, 4 tbl

FIELD: medicine.

SUBSTANCE: method is implemented as follows: preparing a mixture 1 by adding 0.5M aqueous solution of selenious acid 250 mcl in PEG 400 8 ml, mixing thoroughly in a magnetic mixture at min. 750 rpm with pH of the given mixture 7.55; that is followed by preparing a mixture 2 by adding 0.5M aqueous solution of hydrazine hydrochloride 250 mcl in PEG 400 8 ml, mixing thoroughly in a magnetic mixture at min. 750 rpm with pH of the given mixture 0.68. The mixture 1 is added to the mixture 2 by mixing thoroughly drop by drop. The prepared solution is dialysed against distilled water with removing PEG 400 and hydrazine hydrochloride; the surplus water is distilled off in a rotary evaporator at 60 rpm and 70C. The prepared solution is added with a low-molecular compound specified in a group of: gentamicin, hexamethylene tetramine, methionine, cephalexin, indole-3-carbinol; pH is reduced to 7.2-7.4. The components are mixed in an amount to provide their content in the agent, wt %: biologically active low-molecular compound 0.001-5.0; selenium 0.0001-1.0; water up to 100.

EFFECT: simplifying the technology.

2 tbl, 3 ex, 1 dwg

FIELD: medicine.

SUBSTANCE: invention refers to medicine and describes a method for producing glucosamine sulphate nanocapsules by non-solvent addition, wherein glucosamine sulphate is added in small amounts to a carrageenan suspension used as a nanocapsule shell in butanol, containing E472c preparation 0.01 g as a surfactant; the produced mixture is agitated and added with the non-solvent hexane 6 ml, filtered, washed in hexane and dried.

EFFECT: invention provides simplifying and accelerating the process of nanoencapsulation in carrageenan and higher weight yield.

2 ex

FIELD: chemistry.

SUBSTANCE: invention relates to field of obtaining nanocomposite coatings and can be used in creation of optic microelectronic devices and materials with increased corrosion resistance and wear resistance. Method of obtaining two-phase nanocomposite coating, consisting of titanium carbide nanoclusters, distributed in amorphous hydrocarbon matrix, on products from hard alloys, includes application of adhesive titanium or chromium sublayer, magnetron sputtering of titanium target in gas mixture of acetylene and argon under pressure 0.01-1 Pa and precipitation of dispersed particles of target and carbon-containing radicals on product surface in combination with bombardment of surface with ions, accelerated by bias voltage, with product surface being subjected to purification with argon ions from plasma, generated by electronic beam, before application of adhesive sublayer, and gas mixture being activated in the process of coating application by impact with beam of electrons with energy 100 eV.

EFFECT: invention is aimed at increase of coating adhesion and micro-hardness of obtained products, as well as at provision of high efficiency of application of acetylene in the process of coating application.

1 ex, 2 dwg

FIELD: chemistry.

SUBSTANCE: catalyst contains carrier from porous zeolite KL and binding agent and catalytically active substance - platinum. Carrier additionally contains tin tetrachloride pentahydrate nanopowder, and as binding agent - mixture of gibbsite and rutile powders in equal proportions, with particle size of each not exceeding 40 mcm. Ratio of ingredients is in the following range, wt %: platinum - 0.3-0.8, mixture of gibbsite and rutile powders - 25-70, zeolite KL - 29.12-74.69, tin tetrachloride pentahydrate - 0.01-0.08. Claimed catalyst is characterised by high activity in reactions of aromatisation of synthetic hydrocarbons.

EFFECT: invention also relates to method of obtaining such catalyst.

2 cl, 1 tbl, 4 ex

FIELD: chemistry.

SUBSTANCE: invention relates to field of nanotechnology, in particular to plant growing, and deals with method of obtaining nanocapsules of 6-aminobenzylpurine. Method is characterised by the fact that 6-aminobenzylpurine is used as core and sodium alginate is used as envelope of nanocapsules, obtained by addition of E472c as surfactant to sodium alginate in butanol, portioned addition of 6-aminobenzylpurine into suspension of sodium alginate in butanol and further drop-by-drop introduction of precipitating agent-petroleum ether after formation of separate solid phase in suspension.

EFFECT: simplification and acceleration of process of obtaining nanoparticles and increased output by weight.

3 ex

FIELD: chemistry.

SUBSTANCE: method includes crushing and fractioning of initial material, delignification of initial raw material by alkaline hydration and alkaline pulping with further washings. After that, two-stage acidic hydrolysis with intermediate neutralisation and three washings is performed. Then, three-stage bleaching with hydrogen peroxide H2O2 with three washings is carried out. In second washing finely dispersed ozone is supplied. Obtained product is additionally subjected to homogenisation and drying. Invention makes it possible to obtain final product with virtually absolute absence of lignin, with high organoleptic and physical and chemical properties from lignin-containing initial material.

EFFECT: method does not require application of expensive equipment, does not involve application of highly toxic reagents, includes simple technological operations, is characterised by production scalability.

3 cl, 3 dwg, 1 ex

FIELD: medicine.

SUBSTANCE: invention describes a method for producing Sel-Plex nanocapsules possessing the supramolecular properties by non-solvent addition, characterised by the fact that Sel-Plex is dissolved in dimethyl sulphoxide; the prepared mixture is dispersed in xanthum gum solution used as a nanocapsule shell, in butanol, in the presence of E472c preparation while stirring at 1000 cycles per second; the mixture is added with the precipitator benzol, filtered and dried at room temperature.

EFFECT: simplifying and accelerating the process of nanoencapsulation and ensuring higher weight yield.

4 ex, 12 dwg

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing of 3.2%-fat milk, unsalted butter, whole milk condensed with sugar, dry defatted milk, dry cheese milk whey, sugar sand, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 3.2%-fat milk, unsalted butter, whole milk condensed with sugar, dry defatted milk, dry cheese milk whey, sugar sand, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 3.2%-fat milk, farm butter, low-fat milk condensed with sugar, dry whole milk, dry defatted milk, girasol-sunflower extract, sugar sand, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar, mixing of 3.2%-fat milk, farm butter, low-fat milk condensed with sugar, dry whole milk, dry defatted milk, girasol-sunflower extract, sugar sand, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat. Prepared 3.2%-fat milk, farm butter, low-fat condensed milk with sugar, dry whole milk, dry defatted milk, coffee extract, sugar sand, potato starch and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. The glazed raw materials are introduced in the process of freezing. The produced mixture is frozen, packaged and hardened to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze. Prepared 3.2%-fat milk, farm butter, dry whole milk, dry defatted milk, scorzonera extract, invert syrup, potato starch and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. The glazed raw materials are introduced in the process of freezing. The produced mixture is frozen, packaged and hardened to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze. Prepared Ecolact - 1403-35MTF" milk fat substitute, 40%-fat cream, dry defatted milk, dry cheese whey, sugar sand, stabiliser-emulsifier and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The produced mixture is frozen, packaged and hardened to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat. Prepared 40%-fat cream, unsalted butter, dry whole milk, dry defatted milk, sorbitol, potato starch, vanillin and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The produced mixture is frozen, packaged and hardened to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat. Prepared 20%-fat cream, cream condensed with sugar, low-fat milk condensed with sugar, dry defatted milk, confectionary fat, sugar sand, wheat flour, vanillin and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. The glazed raw materials are introduced in the process of freezing. The produced mixture is frozen, packaged and hardened to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

FIELD: food industry.

SUBSTANCE: vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. Then one mixes 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, girasol extract, sugar sand, gelatine, agaroid and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The manufactured product is packed and hardened.

EFFECT: improved organoleptic properties of ice cream.

87 cl

FIELD: milk industry.

SUBSTANCE: mixture contains soya or hemp milk, dry cream, fructose, oat flour, solid vegetable oil, vanillin, and water.

EFFECT: provision for obtaining of ice-cream with milk taste and aroma, reduced energetic and increased biological value of product.

3 tbl, 3 ex

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