crystallization accelerator

A technology of crystallization and accelerator, which is applied in the direction of using additives to preserve fatty substances, fat oil/fat separation, fat oil/fat production, etc. It can solve the problems of reduced crystallization promotion effect and achieve excellent crystallization promotion effect

Active Publication Date: 2016-12-07
J OIL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when an emulsifier is added to a frying fat composition, the effect of promoting crystallization may be extremely reduced by heating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] [Example 1] (Preparation 1 of crystallization accelerator)

[0093] The crystallization accelerator was extracted from palm fruit according to the following procedure. split palm fruit Figure 9 Four kinds of exocarp, mesocarp (pulp), endocarp and nucleolus (testa + endosperm) shown in , weighed. Each site was heated at 100° C. for 1 hour to inactivate the lipase contained therein. In order to easily extract ingredients from each part, each part is finely divided with a mixer. Each site was dispersed in 150 ml of chloroform, and extracted for 7 hours while refluxing at 90°C. After extraction, cool at room temperature, and naturally filter (filter paper: No. 2, manufactured by Advantec) insoluble matter such as fibers, skins, and shells. After filtration, chloroform was removed by an evaporator to obtain 4 kinds of extracted oils and fats. Table 1 shows the weight of each part before extraction and the weight of the extracted oil.

[0094] [Table 1]

[0095]

...

Embodiment 2

[0106] [Example 2] (Preparation II of crystallization accelerator)

[0107] Implementation of palm oil figure 1 The dry fractionation step and the organic solvent washing and extraction step shown prepare a crystallization accelerator.

[0108] 1. Dry fractionation process

[0109] In the dry fractionation of IV12 palm superstearin (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD., hereinafter referred to as PSS), a 10 kg-scale fractionation test device (Laboratory scale pilot fractionation, DeSmet Corporation) was used. First, after 9.02kg of PSS was completely dissolved at 70°C, the water temperature was slowly lowered to 60°C to precipitate crystals. During the crystallization, 2 ml of the slurry was sampled and added to a glass tube, and the SFC of the slurry was measured with the aforementioned NMR analyzer.

[0110] When the SFC of the slurry reaches 0.5%, the slurry is sent to a laboratory filter, pressurized to 15 bar for filtration, and 371 g of the hard part (PTS) a...

Embodiment 3～6

[0127] [Examples 3 to 6] (Measurement of the crystallization rate of the crystallization accelerator)

[0128] The crystallization accelerator activity (hereinafter, sometimes referred to as "activity") of the crystallization accelerator composed of PTS obtained in the dry fractionation step of Example 2 was measured. Specifically, the crystallization rate (SFC at 40° C. for 20 minutes) of an oil and fat composition in which PTS was blended with a base oil was measured. The base oil used was decolorized and deodorized PSS (manufactured by IV15MEWAHOLEO INDUSTRIES SDN.BHD.) of a different batch from the PSS used in Example 2 (hereinafter referred to as "PSS essence") in order to reduce polymer compounds. product"), and Grease B was used. The PSS refined product was adjusted so that the SFC of the oil composition (comparative example 1) in which the PSS refined product and fat B were blended in a ratio of 60:40 at 40° C. for 20 minutes was 0 to 5%. The compositions of PTS, PSS...

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Abstract

The present invention provides a substance that imparts an excellent crystallization accelerating effect to fats and oils, and an oils and fats composition containing the substance. Based on the excellent crystallization-promoting action, the oil composition improves the melting, viscosity, and mouthfeel of granulated sugar for donuts, improves the filling state and hardness of ghee/margarine, and handleability or processability such as drying time of coated chocolate, or Improved its taste. The crystallization accelerator of the present invention contains, as constituents, a hydroxy saturated fatty acid having 18 to 28 carbon atoms having hydroxyl and carboxyl groups at both ends and optionally one carbonyl group in the chain, glycerol, and an appropriate fatty acid, and the The constituents contain a polymer compound polymerized to a molecular weight of 3,000 to 100,000.

Description

technical field [0001] The present invention relates to a novel crystallization accelerator, and more specifically, to a crystallization accelerator for fats and oils and its use. Background technique [0002] In recent years, edible fats and oils such as frying oil, margarine, cooking fat, and chocolate fat do not contain trans fatty acids or have low trans fatty acid content, and are widely used. Such fats and oils have a tendency to slow down the crystallization behavior, resulting in poor workability in food preparation and also a problem of poor product quality. For example, in oil for frying donuts, it is very important to coordinate the crystallization behavior of the oil in order to improve the melting and stickiness of sugar in donuts. In order to improve the filling state of ghee / margarine at the time of manufacture, it is effective to combine the crystallization acceleration of fats and oils. The manufacturing process of stewing and curry roux includes a process...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B5/00A23D7/00A23D9/00A23D9/007
CPCA23D7/00A23D9/00A23D9/007C11B1/10C11B5/00C11B7/0075C11B7/0083C08G63/02C08G63/60
Inventor 贞包忠义原勇介山口隆司
Owner J OIL MILLS INC
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