Liquid shortening

A ghee, liquid technology, applied in the field of food raw materials, can solve problems such as memory loss, obesity, and potential harm, and achieve the effect of solving intake imbalance and eating healthily

Active Publication Date: 2014-03-26
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, like margarine and shortening, the existing (liquid) shortening contains a large amount of trans fatty acids, which is potentially harmful to people and can easily cause negative con

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] A kind of liquid ghee, mainly made from the following raw materials in parts by weight:

[0016]

[0017]

Example Embodiment

[0018] Example 2

[0019] A kind of liquid ghee, mainly made from the following raw materials in parts by weight:

[0020]

Example Embodiment

[0021] Example 3

[0022] A kind of liquid ghee, mainly made from the following raw materials in parts by weight:

[0023]

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PUM

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Abstract

A liquid shortening relates to the field of food raw materials and is mainly prepared from the following raw materials in parts by weight: 30-40 parts of refined soybean oil, 30-35 parts of refined rapeseed oil, 25-32 parts of peanut oil, 0.1-0.5 parts of propylene glycol alginate, 0.1-0.5 parts of polyglycerol fatty acid ester, 0.2-0.7 parts of glyceryl monostearate, 0.1-0.4 parts of xanthophyll, 0.2-0.8 parts of essence, 0.2-0.8 parts of vitamin E and 1-4 parts of natural cream. The liquid shortening not only solves the problem of intake imbalance of two essential fatty acids of human body, but also compensates for nutrition defect of current linoleic acid edible oils. Moreover, the liquid shortening is prepared by mixing various greases, can compensate for the defects of the current liquid shortening, and is more healthfully to eat.

Description

Technical field: [0001] The invention relates to the field of food raw materials, in particular to a liquid ghee. Background technique: [0002] Linoleic acid and linolenic acid are essential unsaturated fatty acids, which cannot be synthesized by the human body and must be supplemented by diet. In today's life, people consume too much linoleic acid and insufficient intake of linolenic acid, which has caused adverse effects on human health. [0003] Ghee has a strong milky aroma. Due to its low price, it can replace butter as an additive for various pastries and candies to make the taste better. However, like margarine and shortening, the existing (liquid) shortening contains a large amount of trans fatty acids, which is potentially harmful to people and can easily cause negative consequences such as obesity and memory loss. Eating too much can even easily aggravate the heart and brain The risk of various diseases such as blood vessels, arteriosclerosis and even Alzheimer'...

Claims

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Application Information

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IPC IPC(8): A23D9/013
Inventor 卢国权
Owner ANHUI TIANXIANG GRAIN & OIL FOOD
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