Hydrogenated product of beef tallow, fat composite containing the same and method for preventing fat composite from generating particles

A technology of oil composition and butter, which is applied in the production/processing of edible oil/fat, and can solve the problems of ineffective and fundamentally solving the problem of grain quality, product sanding, graining, etc.

Inactive Publication Date: 2010-07-07
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a problem has been found in the storage process of the fat material and oil composition containing tallow. When the fat material and oil composition containing tallow are stored in a low temperature environment and the storage temperature fluctuates, sand particles are prone to occur in such products. the problem of particles
[0005] In order to find out the root cause of this problem and get a solution to this kind of problem fundamentally, people in the industry have spent a lot of time and energy from the design of product formula, product production process, additive means such as crystallization regulator and product aging and storage conditions. Through multi-angle exploration and continuous efforts, certain results have been achieved, but so far, these methods have not been able to effectively and fundamentally solve the quality problems of such products in low temperature environments and temperature fluctuation environments.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Add 1000g of tallow with an iodine value of 45 to the reactor, heat to 100-110°C, carry out vacuum (0.5-1Bar) dehydration for 20-30min, continue heating to 170-190°C, add 2g (0.2% of the weight of the oil) ) nickel catalyst, hydrogenation (5Bar) for hydrogenation reaction until the iodine value is 40, and then the hydrogenated oil is physically refined, the deodorization temperature is 230-250 ° C, and the deodorization time is 75 minutes. The refined oil After melting with a homogeneous stirrer at 65°C, it undergoes rapid cooling and kneading to obtain hydrogenated tallow with an iodine value of 40.

Embodiment 2

[0030] Add 1000g tallow with an iodine value of 50 to the reaction kettle, heat to 100-110°C, carry out vacuum (0.5-1Bar) dehydration for 20-30min, continue heating to 170-190°C, add 2g (0.2% of the weight of the fat ) nickel catalyst, hydrogen (5Bar) was introduced to carry out the hydrogenation reaction until the iodine value was 20, and then the hydrogenated oil was physically refined, the deodorization temperature was 230-250 ° C, and the deodorization time was 75 minutes. After melting with a homogeneous stirrer at 65°C, it undergoes rapid cooling and kneading to obtain hydrogenated tallow with an iodine value of 20.

Embodiment 3

[0032] After mixing 500g of tallow with an iodine value of 45 and 500g of palm oil with an iodine value of 51, add the mixed oil to the reaction kettle, heat it to 100-110°C, and carry out vacuum (0.5-1Bar) dehydration for 20-30min, continue Heat to 170-190°C, add 2g (0.2% of the fat weight) of nickel catalyst, pass through hydrogen (5Bar), carry out hydrogenation reaction, hydrogenate until the iodine value is 20, and then physically refine the hydrogenated oil, and the deodorization temperature is 230 -250°C, the deodorization time is 75 minutes, the refined oil is melted with a homogeneous mixer at 65°C, quenched and kneaded to obtain a hydrogenated oil with an iodine value of 20.

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PUM

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Abstract

The invention relates to a hydrogenated product of beef tallow, which is obtained after raw material beef tallow is hydrogenated. Compared with the iodine value of the raw material beef tallow, the iodine value of the hydrogenated product is decreased by 5-53. The invention additionally provides a fat composite containing the hydrogenated product. The invention further provides a hydrogenation method for the beef tallow and a method for preventing the fat composite containing the beef tallow from generating particles under an environment with low-temperature and the a storage condition with temperature fluctuation. Through hydrogenating and modifying fat materials containing the beef tallow or the fat composite, the invention can effectively solve the problem that the products are apt to generate particles under the environment with low-temperature and the environment with temperature fluctuation.

Description

technical field [0001] The present invention relates to the field of food, more specifically, the present invention relates to the method for preventing the grease composition containing tallow from granulating by hydrogenating tallow, and the present invention also relates to the hydrogenated product obtained by the method, and the method containing said Oily material and oily composition of hydrogenated products. Background technique [0002] For fats and oils, there is generally a certain degree of unsaturation, and the iodine value is an indicator of the degree of unsaturation of organic substances. Is an important percentage of iodine that can be absorbed by fats and oils. The greater the degree of unsaturation, the greater the iodine value. [0003] The oil extracted from the fat layer of bovine cattle or buffalo is called butter, which is white solid or semi-solid. Commercially available natural refined tallow has a certain degree of unsaturation, and its iodine va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04
Inventor 常桂芳胡鹏徐振波刘平增
Owner 嘉里特种油脂(上海)有限公司
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