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Frying composition containing inositol fatty acid eater

A technology of fatty acid ester and composition, which is applied in the field of frying composition, can solve the problems of undisclosed or hinted inositol fatty acid ester, etc., and achieve the effect of good frying performance

Active Publication Date: 2012-12-26
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Moreover, there is no disclosure or suggestion in the prior art that the inositol fatty acid ester is applied to the frying composition

Method used

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  • Frying composition containing inositol fatty acid eater
  • Frying composition containing inositol fatty acid eater
  • Frying composition containing inositol fatty acid eater

Examples

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preparation example Construction

[0034] The preparation method of "phytate" can be a general esterification method. For example, fatty acids are directly esterified with inositol under the action of a catalyst to obtain fatty acid esters of inositol. Under nitrogen or reduced pressure, add a certain amount of solvent to the fatty acid, add inositol and a catalyst to raise the temperature to 100-200°C, react for 1-24 hours, remove unreacted substrate and solvent after the reaction to obtain fatty acid ester of inositol .

[0035] In the examples, soybean oil, rapeseed oil, and lard are all national first-class, source: Shanghai Kerry Food Industry Co., Ltd.

Embodiment 1

[0036] Embodiment 1: get 100% by weight soybean oil.

Embodiment 2

[0037] Embodiment 2: get 100% by weight rapeseed oil.

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Abstract

The invention relates to the field of foodstuff industry, and more specifically relates to a frying composition which both increases frying performance of grease and has health care efficacy. The invention provides a frying composition which comprises base-material oil and inositol fatty acid eater. According to the invention, it is found that the frying composition containing inositol fatty acid eater has good anti-oxidation performance, can improve the frying performance of frying oil, and has a certain health care efficacy.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a frying composition which can not only increase the frying performance of oil, but also has health care effects. Background technique [0002] In the prior art only phytate (phytic acid) was found to have anti-lipid peroxidation properties. Phytic acid is an excellent natural antioxidant, but because it contains a large number of hydroxyl groups, it cannot be applied directly to oils. It needs to change its structure through reaction before it can be applied to oils and maintain its antioxidant properties. [0003] Chinese patent (publication number: CN1317251, publication date: on October 17, 2001) discloses a kind of tribute mahua pure natural nutrition preservation and its low-temperature cooking process. This patent document selects phytic acid phytate and other pure natural nutritional and fresh-keeping frying oil stabilized antioxidants, and adopts a low-temperature cooking p...

Claims

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Application Information

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IPC IPC(8): A23D9/013A23D9/06A23L3/3517
Inventor 张铁英郑妍徐学兵姜元荣杨天奎
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT