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A kind of functional edible oil and preparation method thereof

A kind of edible oil and functional technology, which is applied in the field of edible oil, can solve the problems of producing trans fatty acids, etc., and achieve the effects of promoting thermal isomerization, maintaining normal metabolism and immune function, preventing and treating obesity

Active Publication Date: 2018-05-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are studies to increase the nutrition of oil by adding or adjusting the amount of linoleic acid (ω3) and linolenic acid (ω6), but there is also the problem that these two fatty acids will produce trans fatty acids under high temperature conditions

Method used

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  • A kind of functional edible oil and preparation method thereof
  • A kind of functional edible oil and preparation method thereof
  • A kind of functional edible oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A functional edible oil, comprising the following components by weight percentage: 1% of conjugated linoleic acid, 6% of linolenic acid, 0.02% of antioxidant TBHQ, pentadecane The addition amount of base phenol is 0.02%, the addition amount of vitamin E is 0.02%, and the balance is soybean oil.

[0041] Step 1. Weigh conjugated linoleic acid, linolenic acid and additives according to the above mass ratio, add them to the container holding soybean oil, shake for 5 minutes at 4000rpm, and mix well to obtain functional soybean oil. Soybean oil is also subjected to the same shock as a blank comparison sample;

[0042] Step 2. Weigh 1g of functional soybean oil and place it in a 4mL ampoule, seal it tightly and leave air at the top. Prepare a series of samples according to this method, put the ampoule bottle in the oil bath, heat it at different temperatures for a specific time, start timing when the oil temperature reaches the set temperature, control the heating temperatu...

Embodiment 2

[0045] A functional edible oil, comprising the following components by mass percentage: 2% of conjugated linoleic acid, 6% of linolenic acid, 0.02% of antioxidant TBHQ, pentadecane The addition amount of base phenol is 0.02%, the addition amount of vitamin E is 0.02%, and the balance is soybean oil.

Embodiment 3

[0047] A functional edible oil, comprising the following components by mass percentage: 10% of conjugated linoleic acid, 6% of linolenic acid, 0.02% of antioxidant TBHQ, pentadecane The addition amount of base phenol is 0.02%, the addition amount of vitamin E is 0.02%, and the balance is soybean oil.

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Abstract

The invention discloses a functional edible oil and a preparation method thereof, comprising the following components in parts by weight: 1-20 conjugated linoleic acid, 5-9 linolenic acid, 0.01-0.1 antioxidant, and 0.01 pentadecylphenol ‑0.1, vitamin E0.01‑0.1 and soybean oil 70‑94, wherein pentadecylphenol is extracted from cashew nut shell oil, comprising 6‑8 parts by weight of pentadecyl resorcinol and 2‑4 parts by weight parts of pentadecylphenol. The invention can increase the content of conjugated linoleic acid in edible oil, add antioxidants, pentadecylphenol and vitamin E, can inhibit the generation of trans fatty acid when the edible oil is heated, and induce trans fatty acid to convert into conjugated linoleic acid It can also promote the thermal isomerization of conjugated linoleic acid and transform it into other conjugated isomers that are more beneficial to the human body, thereby greatly improving the edible health of edible oil.

Description

technical field [0001] The invention relates to the technical field of edible oil, in particular to a functional edible oil containing conjugated linoleic acid beneficial to human body and capable of inhibiting the formation of trans fatty acid under high temperature conditions and a preparation method thereof. Background technique [0002] my country is a big consumer of edible oil, and the consumption of soybean oil accounts for 40% of the total consumption of edible oil. With the improvement of people's living standards and the enhancement of health awareness in our country, people's requirements for oils and fats should not only have good flavor, but also be healthy and nutritious. Therefore, the timely development of nutritional and health-care oils with specific functions can not only meet the needs of modern consumption, but also meet the development direction of the current oil industry, and has broad market prospects. For a long time, Chinese residents have been co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
Inventor 郭芹李庆鹏段玉权王锋靳婧哈益明
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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