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Oxidized partially hydrogenated oil

A technology of oil and peroxide value, applied in fatty acid oxidation, edible oil/fat, fatty acid production, etc., can solve the problems of losing unique hydrogenated aroma and flavor, reducing trans fatty acids, etc.

Active Publication Date: 2014-04-23
J OIL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Reducing the level of trans fatty acids can cause problems with the loss of the distinctive hydrogenated aroma and flavor

Method used

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  • Oxidized partially hydrogenated oil
  • Oxidized partially hydrogenated oil
  • Oxidized partially hydrogenated oil

Examples

Experimental program
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Effect test

preparation example Construction

[0039] The above-mentioned oxidized and partially hydrogenated oil can be prepared by the following preparation method, the method comprising: partially hydrogenating the oil until the C18:2 trans isomer content reaches 10 to 60 wt% based on the fatty acid content of the entire composition; and Oxidation until a peroxide value of 8 to 350 meq / kg is reached.

[0040] The above-mentioned step of partially hydrogenating oil and fat and the step of oxidizing oil and fat are performed in any order. Preferably, the oil is first partially hydrogenated until the C18:2 trans isomer content reaches 10 to 60 wt% based on the fatty acid content of the entire composition, and then the resulting partially hydrogenated oil is oxidized until the peroxide value reaches 8 to 350meq / kg. Therefore, the above-mentioned oxidized and partially hydrogenated fats and oils are preferably prepared by partially hydrogenating fats and oils and oxidizing the resulting hydrogenated fats and oils. According...

Embodiment 1-16

[0064] [Example 1-16] (Preparation and evaluation of oxidized and partially hydrogenated fats and oils)

[0065] Change the peroxide value of two oxidized and partially hydrogenated oils with t18:2 contents of 37.0wt% and 28.8wt%, respectively, and detect the effect of peroxide value on hydrogenated aroma.

[0066] 1. Preparation of oxidized and partially hydrogenated oils

[0067] Under the conditions shown in Table 1, 700 g of linseed oil (manufactured by J-OIL MILLS, INC.) containing 55.3 wt% α-linolenic acid based on the constituent fatty acid content was partially hydrogenated for 220 minutes. This partial hydrogenation treatment is repeated several times until the desired amount of partially hydrogenated oil is produced. Also, under the conditions shown in Table 1, 700 g of soybean oil (product name: Daizu Sirasameyu (soybean soybean oil) containing 7.2 wt% α-linolenic acid based on the constituent fatty acid content was mixed with the above-mentioned linseed oil at a w...

Embodiment 17-24

[0112] [Example 17-24] (Content of C18:2 trans isomer)

[0113] The following procedure was used to examine the effect of t18:2 content on hydrogenated aroma in oxidized and partially hydrogenated fats and oils with a peroxide value of 170 meq / kg.

[0114] 1. Preparation of oxidized and partially hydrogenated oils

[0115] Except that under the same conditions as shown in Table 1, 700 g of the above-mentioned linseed oil or perilla seed oil (containing 65.4 wt% of α-linolenic acid based on the total composition fatty acid content, produced by OHTA OIL MILL CO., LTD. ) hydrogenation for various reaction times shown in Table 3, and then oxidize it until the peroxide value reaches beyond 170meq / kg, prepare oxidized and partially hydrogenated fats and oils with the same steps as described in Example 1. Table 3 shows the fatty acid composition of each of the obtained fats and oils.

[0116] 2. Preparation and evaluation of oil composition

[0117] The obtained oxidized and parti...

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Abstract

The invention is to provide an oil composition having a hydrogenated aroma and flavor as in the past and having persistence of a hydrogenated aroma, while holding the trans fatty acid content to that of conventional salad oil, as well to provide the starting material thereof. The oxidized partially hydrogenated oil of the invention has a C18:2 trans isomer content that is between 10 and 60 wt% of the total structural fatty acid content and a peroxide value that is between 8 and 350 mEq / kg. The weight ratio of the C18:2 trans isomer content to the C18:1 trans isomer content of the total structural fatty acids is preferably between 0.3 and 1.8.

Description

technical field [0001] The present invention relates to oxidized and partially hydrogenated oils and fats, more specifically, relates to an oil composition with a very low content of trans fatty acid and simultaneously has a hydrogenated fragrance and a hydrogenated flavor as a conventional oil composition, so the above-mentioned oils and fats are suitable for use in As food raw material oil. Background technique [0002] Partially hydrogenated fats and oils produced by partially hydrogenating edible vegetable fats and oils have better heat resistance and oxidation stability than liquid salad oils, and are generally used as heating cooking oils for fried chicken, fried potatoes, donuts, and the like. Such partially hydrogenated oils have plasticity, which makes them also useful for preparing plastic oil compositions such as margarine and shortening, and oily foods such as foamable oil-in-water emulsions similar to whipped cream. [0003] Partially hydrogenated oils and fats...

Claims

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Application Information

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IPC IPC(8): C11C3/12A23D9/04
CPCC11C3/123A23D9/00A23D7/001A21D2/165A23D9/02C11C3/006A23L23/10A23D9/04
Inventor 叶名尻勤新井正博中谷明浩叶桐宏厚
Owner J OIL MILLS INC
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