Grease composition for margarine and shortening and preparing method thereof

A technology of oil composition and margarine, which is applied in the fields of edible oil/fat, application, food science, etc., and can solve problems such as elevated serum cholesterol and triglyceride levels

Inactive Publication Date: 2014-12-31
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, not all types of saturated fatty ac

Method used

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  • Grease composition for margarine and shortening and preparing method thereof
  • Grease composition for margarine and shortening and preparing method thereof
  • Grease composition for margarine and shortening and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0114] Through the following examples, the technical solution of the present invention is further explained in detail, but the present invention is not limited to these examples.

[0115] The preparation examples and comparative examples of the oil and fat composition of the present invention are listed below. Among them, the triglyceride content of the oil and fat composition was measured by HPLC, and the fatty acid composition was measured by gas chromatography.

[0116] The determination of SFC content adopts the reference method of AOCS cd16-81. The determination of the total triglyceride content adopts the method of GB / T5009.202-2003. The content of each triglyceride component was determined using the AOCS Ce5b-89 method. In the determination of fatty acid composition, the method of methyl esterification adopts the method of GB / T17376-2008, and then it is detected by gas chromatography. The temperature of the device is 240°C, and the temperature program condition is: k...

preparation example 1

[0118] 8 parts of medium-carbon chain triglycerides (MCT, wherein the weight ratio of caprylic acid: capric acid is 7:3, iodine value: below 1), 35 parts of palm stearin (iodine value: 36) and 57 parts of palm olein (Iodine value: 56) Mix, heat in a water bath at 60°C until completely melted, add 0.8wt% lecithin, 0.5wt% sucrose fatty acid ester (S-170), 1wt% monostearic acid relative to the weight of raw materials Glyceride, 20ppm β-carotene, 0.01wt% vitamin E, and fully stirred for 5 minutes to obtain oil composition 1.

[0119] Relative to the total weight of the prepared oil composition 1, the triglyceride content accounts for more than 95wt%; relative to the total weight of all fatty acids forming the oil composition 1, the medium-carbon chain fatty acid accounts for 8wt%.

preparation example 2

[0121] 15 parts of MCT (wherein the weight ratio of caprylic acid and capric acid is 7:3, iodine value: 1 or less), 30 parts of palm stearin (iodine value: 36), 20 parts of palm palm oil (iodine value: 56) and 35 parts of butter (iodine value: 47) were mixed, heated in a water bath at 55°C until completely melted, and stirred thoroughly for 8 minutes to obtain oil composition 2.

[0122] Relative to the total weight of the prepared oil composition 2, the triglyceride content accounts for more than 95wt%; relative to the total weight of all fatty acids forming the oil composition 2, the medium-carbon chain fatty acid accounts for 15wt%.

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Abstract

The invention relates to a medium-carbon-chain triglyceride fatty acid, long-carbon-chain triglyceride fatty acid and/or medium- and long-carbon-chain triglyceride fatty acid containing grease composition for margarine and shortening and a preparing method thereof. Relative to the total weight of the composition, the grease composition contains more than 80 wt% of triglycerides; relative to the total weight of all the fatty acids forming the grease composition, the medium-carbon-chain fatty acid accounts for 8-15 wt%; the grease composition is obtained through physical mixing or an ester exchange reaction, wherein the ester exchange reaction can be a chemical ester exchange reaction or an enzymatic ester exchange reaction.

Description

technical field [0001] The invention relates to a fat composition for margarine and shortening containing medium carbon chain fatty acid triglyceride, long carbon chain fatty acid triglyceride and / or medium long carbon chain fatty acid triglyceride and a preparation method thereof. Background technique [0002] Margarine and shortening are two very important oil products in the food industry, which can give bread, cakes, cakes and other products a good appearance, texture and taste, and can also be used as food for direct consumption. Fat composition is the key to good performance of margarine and shortening. Traditionally, partially hydrogenated vegetable fats or long-chain saturated fatty acid fats and other fats (for example, hydrogenated soybean oil, palm oil and its fractions, hydrogenated palm oil, tallow, soybean oil, sunflower oil, etc.) as base fats are formulated to meet the solid fat content (SFC) requirements of different margarine and shortening products. Table...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 陆健王风艳王宇冀聪伟黄昭先
Owner COFCO NUTRITION & HEALTH RES INST
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