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Grease composition containing sesamin

A technology of oil composition and sesamin, which is applied in the field of oil, can solve the problem of reducing polymers, etc., and achieve the effect of health care performance

Active Publication Date: 2014-12-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the reduction of polymer content in frying oil by oat extract or sitosterol is limited

Method used

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  • Grease composition containing sesamin
  • Grease composition containing sesamin
  • Grease composition containing sesamin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0094] Embodiment 1 is added with the fat composition of sesamin

[0095] Heating the oil matrix to 40-100°C, adding a certain amount of sesamin to it, making it dissolve evenly into the oil matrix, and obtaining the oil composition. The obtained oil and fat composition was subjected to frying treatment. The processing method is the same as that of the comparative example. The composition and polymer content of each oil composition sample are shown in Table 2.

[0096] Table 2 Composition and polymer content of oil composition containing sesamin

[0097]

[0098]

[0099] data analysis:

[0100] According to the data of polymer content in each sample in Table 2, it can be seen that after adding sesamin to rapeseed oil or soybean oil, the polymer content in the fried oil is lower than that in the blank sample , and the range of reduction can reach up to 13.29%; and with the increase of the amount of sesamin added, the range of polymer reduction also increases.

Embodiment 2

[0101] Example 2 Added oil composition with sesamin and phosphoric acid

[0102] Heating the oil base to 40-100°C, adding 800ppm of sesamin and a certain amount of phosphoric acid to the oil base to evenly dissolve them into the oil base to obtain the oil composition. The obtained oil and fat composition was subjected to frying treatment. The processing method is the same as that of the control example. The composition and polymer content of each oil composition sample are shown in Table 3.

[0103] Table 3 Composition and polymer content of oil composition containing sesamin and phosphoric acid

[0104]

[0105]

[0106] data analysis:

[0107] According to the data of polymer content in each sample in Table 3, it can be seen that after adding sesamin and phosphoric acid to rapeseed oil or soybean oil, the polymer content in the oil after frying is higher than that in the blank sample. The content of sesamin is low, and the reduction range can reach up to 27.1%; and...

Embodiment 3

[0108] Embodiment 3: the fat composition containing sesamin and other food acids

[0109] According to the method of Example 2, phosphoric acid was replaced by citric acid, malic acid, tartaric acid, and metatartaric acid, and these four kinds of substances were added to the oil fried food, and the polymer content in the oil after frying was detected. The experimental results showed that the content of polymers in oils added with these four types of substances also decreased compared to the content of polymers in oils without food acids added.

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PUM

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Abstract

The invention provides a grease composition containing sesamin. The grease composition comprises a grease matrix and sesamin. The grease composition provided by the invention not only has the health-care function, but also can inhibit the generation of polymers in the frying process.

Description

technical field [0001] The invention relates to the field of oils and fats, in particular to a sesamin-containing oil composition and its application, more particularly to a kind of oil used as frying oil, which can inhibit the increase of oil polymer content in the process of heating and frying Grease composition. Background technique [0002] Frying as a food preparation method dates back to 1600 BC and the times of ancient Egypt. This ancient method of cooking is a process that combines heat dehydration and cooking of food from the surface to the interior with fat as the heat transfer medium. It is widely used in frying industry and home cooking. According to statistics, the total annual turnover of the commercial frying industry in the United States is about 75 billion US dollars, which is at least twice the total output value of the frying industry in other countries in the world. [0003] Edible oils used for frying and frying are collectively referred to as frying ...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 马柱坤姜元荣张铁英梁俊梅
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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