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Special grease for ice cream and ice cream composition prepared by use of grease

A technology of ice cream and composition, which is applied in the field of special grease for ice cream, and can solve the problems of poor taste and poor taste of ice cream

Active Publication Date: 2015-06-24
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Increasing the expansion rate can improve the taste of ice cream and reduce costs; but if the expansion rate is too high, the taste of ice cream will also deteriorate, making the "physical sense" worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0018] Calculated by the weight of each raw material oil, 5 parts of medium-carbon chain fatty acid triglycerides (wherein, medium-carbon chain fatty acids are caprylic acid and capric acid, and the mass ratio of caprylic acid:capric acid is 1:1), 35 parts of palm palm oil (melting point: 23.6° C.) and 60 parts of palm oil fractionation products (melting point: 27.3° C.) were mixed, and stirred at room temperature for 10 minutes to fully mix them uniformly, thereby obtaining oil composition 1.

preparation example 2

[0020] Calculated by the weight of each raw material oil, 10 parts of medium-carbon chain fatty acid triglycerides (wherein, medium-carbon chain fatty acids are caprylic acid and capric acid, and the mass ratio of caprylic acid:capric acid is 2:8), 90 parts of palm oil The melting point fractionated products (melting point: 27.3° C.) were mixed, and stirred for 5 minutes at room temperature to make them fully mixed uniformly, so as to obtain oil composition 2.

preparation example 3

[0022] Calculated by the weight of each raw material oil, 15 parts of medium-carbon chain fatty acid triglycerides (wherein, medium-carbon chain fatty acids are caprylic acid and capric acid, and the mass ratio of caprylic acid:capric acid is 8:2), 25 parts of palm palm oil (melting point: 23.6° C.) and 60 parts of palm oil mid-melting point fraction (melting point: 27.3° C.) were mixed, and stirred at room temperature for 8 minutes to fully mix them uniformly, thereby obtaining oil composition 3.

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PUM

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Abstract

The invention provides special grease for ice cream. The special grease is characterized in that medium-chain fatty acid accounts for 5-25% relative to total weight of overall fatty acid for forming the special grease and a component B accounts for 75-95% relative to total weight of the special grease, wherein the medium-chain fatty acid is C6-10 fatty acid and the component B is a group composed of palm oil, palm kernel oil and a modified product of palm oil and palm kernel oil. The invention also provides an ice cream composition prepared from the special grease for ice cream.

Description

technical field [0001] The invention relates to the field of food and beverages, in particular to a special grease for ice cream. Background technique [0002] Special grease for ice cream is an important raw material widely used in ice cream manufacturing. Most of the fats in ice cream production are solid fats, among which natural butter has the best quality. However, due to the high price of natural butter, its use is limited, so vegetable fat is mostly used to replace milk fat at present. [0003] Partially hydrogenated liquid vegetable oil is a substitute for milk fat in ice cream. It can be used to prepare oils with different melting points according to the processing needs, so it is widely used in ice cream production. However, partially hydrogenated vegetable oils contain a large amount of trans fatty acids. Excessive intake of trans fatty acids can cause arteriosclerosis, induce thrombosis and accelerate heart risk. Chinese patent application 96108969.5 discloses...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23G9/32
Inventor 王风艳郑岩张连慧应欣陆健
Owner COFCO NUTRITION & HEALTH RES INST
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