Edible oil composition containing water soluble antioxidant and preparation method thereof

An anti-oxidant and anti-oxidant technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problem of not being able to meet large-scale demand well, and achieve good anti-oxidation effect

Active Publication Date: 2014-07-02
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such emulsification systems are not well suited to meet the large-scale demand for edible oils containing water-soluble natural antioxidants

Method used

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  • Edible oil composition containing water soluble antioxidant and preparation method thereof
  • Edible oil composition containing water soluble antioxidant and preparation method thereof
  • Edible oil composition containing water soluble antioxidant and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Weigh 300 g of soybean oil, add 8.4 g of polyglyceryl oleate into the soybean oil, stir and mix evenly at a speed of 800 rpm under a water bath heating condition of 45 ° C; prepare a rosmarinic acid aqueous solution with a mass fraction of 1%, take 13g of this aqueous solution was slowly added to the above soybean oil containing emulsifier (45°C water bath), mechanically stirred while adding dropwise, at a speed of 800rpm, until the system was clear and transparent without turbidity, and the final rosmarinic acid content was about 400ppm.

Embodiment 2

[0045] Weigh 300g of soybean oil, add 9g of polyglycerol oleate into the soybean oil, stir and mix evenly at a speed of 900rpm in a water bath at 40°C; prepare an aqueous solution of tea polyphenols with a mass fraction of 1%, and take 12.9g The aqueous solution was slowly added to the above-mentioned soybean oil containing emulsifier (40°C water bath), and mechanically stirred while adding dropwise at a speed of 900 rpm until the system was clear and transparent without turbidity, and the final tea polyphenol content was about 400 ppm.

Embodiment 3

[0047] Weigh 300g of soybean oil, add 6g of polyglycerol oleate into the soybean oil, stir and mix evenly at a speed of 950rpm under the condition of heating in a water bath at 55°C; prepare an aqueous solution of tea polyphenols with a mass fraction of 1%, and take 12.8g The aqueous solution was slowly added to the above-mentioned soybean oil with emulsifier (55°C water bath), and mechanically stirred while adding dropwise at a speed of 950 rpm until the system was clear and transparent without turbidity, and the final tea polyphenol content was about 400 ppm.

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PUM

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Abstract

The invention provides an edible oil composition containing a water soluble antioxidant. The composition comprises the following components in parts by weight: 100 parts of edible oil, 0.1 to 3.3 parts of emulsifier, and 0.01 to 6.6 parts of water phase component, wherein the water phase component comprises a natural water soluble antioxidant. The edible oil composition does not use any synthesized antioxidant, and obtains a very good antioxidant effect on the basis of little antioxidant using amount. The invention also provides a preparation method of the edible oil composition.

Description

technical field [0001] The invention relates to the field of food processing, and more specifically, the invention provides an edible oil composition and a preparation method thereof. Background technique [0002] Oxidation and rancidity will inevitably occur during the storage of edible oils and fats, which will bring great economic losses to the food industry and also bring significant harm to the health of consumers. Therefore, during the processing of edible oils, often Certain antioxidants need to be added to ensure the quality and flavor of the oil. Currently, the most used antioxidant in edible oils on the market is tertiary butyl hydroquinone (TBHQ). TBHQ is a novel synthetic antioxidant. At present, the safety of synthetic antioxidants is worrying. Although the country has stipulated the relevant antioxidant dosage standards, relevant research shows that long-term intake of synthetic antioxidants may also have adverse effects on the body. Potential hazards, such a...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 郑妍郑敏英杨天奎徐学兵
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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