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Butter character like low-trans-fatty acid base material oil and preparation method thereof

A technology of trans-acid and base oil, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of sanding and high content of trans-fatty acid, achieve low trans-fatty acid content, improve quality, and strong oxidation The effect of stability

Active Publication Date: 2016-06-08
GUANGZHOU NANQIAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the defects in the prior art that products made from butter-containing shortening and margarine are prone to sanding and high content of trans fatty acids, the purpose of the present invention is to provide a kind of butter-like low-trans acid group Material oil and preparation method thereof, to solve the above problems

Method used

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  • Butter character like low-trans-fatty acid base material oil and preparation method thereof
  • Butter character like low-trans-fatty acid base material oil and preparation method thereof
  • Butter character like low-trans-fatty acid base material oil and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Embodiment 1, the low-trans acid base material oil of class tallow character

[0040] The low-trans-acid base stock oil of the tallow-like property comprises the following components and their weight percentages:

[0041] Butter 15%, Palm Stearin 25%, Palm Palm Oil 55% and Coconut Oil 5%.

[0042] Its preparation method comprises the following steps:

[0043] S1 After adding tallow, stearate palm oil, soft palm oil and coconut oil to the reactor according to the weight percentage, the reactor is evacuated so that its pressure strength is 2mbar;

[0044] S2 Heat the base oil in the reactor to 100°C and stir evenly;

[0045] S3 Lower the temperature of the reactor to 90°C, add 0.15% potassium hydroxide solution of mixed oil volume to react for 10 minutes, return the reactor to normal pressure, add 0.1% citric acid solution of mixed oil volume to stop the reaction, and obtain the reaction liquid;

[0046] S4 adds the reaction solution obtained in step S3 into a centrif...

Embodiment 2

[0048] Embodiment 2, the low trans acid base material oil of class tallow character

[0049] The low-trans-acid base stock oil of the tallow-like property comprises the following components and their weight percentages:

[0050] Butter 20%, Palm Stearin 20%, Palm Palm Oil 50% and Coconut Oil 10%.

[0051] Its preparation method comprises the following steps:

[0052] S1 After adding tallow, hard palm oil, soft palm oil and coconut oil to the reactor according to the weight percentage, the reactor is vacuumized so that its pressure strength is 5mbar;

[0053]S2 Heat the base oil in the reactor to 105°C and stir evenly;

[0054] S3 lower the temperature of the reactor to 95°C, add 0.1% sodium methoxide solution of mixed oil volume to react for 20 minutes, return the reactor to normal pressure, add 0.15% acetic acid solution of mixed oil volume to stop the reaction, and obtain a reaction solution;

[0055] S4 adds the reaction solution obtained in step S3 into a centrifuge, re...

Embodiment 3

[0057] Embodiment 3, the low-trans acid base material oil of class tallow character

[0058] The low-trans-acid base stock oil of the tallow-like property comprises the following components and their weight percentages:

[0059] Butter 25%, Palm Stearin 15%, Palm Palm Oil 45% and Coconut Oil 15%.

[0060] Its preparation method comprises the following steps:

[0061] S1 After adding tallow, hard palm oil, soft palm oil and coconut oil to the reactor according to the weight percentage, the reactor is vacuumized so that its pressure strength is 8mbar;

[0062] S2 Heat the base oil in the reactor to 110°C and stir evenly;

[0063] S3 Lower the temperature of the reactor to 100°C, add 0.08% of the volume of mixed oil in sodium hydroxide solution to react for 30 minutes, return the reactor to normal pressure, add 0.2% of the volume of mixed oil in phosphoric acid to stop the reaction, and obtain a reaction solution ;

[0064] S4 adds the reaction solution obtained in step S3 in...

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Abstract

The invention belongs to the field of foods, and in particular relates to a butter character like low-trans-fatty acid base material oil and a preparation method thereof. The base material oil mainly comprises butter, stearin palm oil, palmitin and coconut oil; the preparation method is as follows: adding the components in a reaction kettle, and then adding an alkali solution to react, adding an acid solution to stop the reaction, and then carrying out washing and de-saponifying, decoloring, and deodorizing to obtain the finished product. The butter character like low-trans-fatty acid base material oil prepared by the invention is rich in middle melting point triglyceride, and compared with the butter, the trans-fatty acid content is reduced by about 80%; and meanwhile, the pure butter wide plasticity range character is maintained; the product prepared from the vegetable shortening or margarine blended through the base material oil cannot produce tissue cracking, crystalline transition and granulation phenomena in the package, storage or transportation process or under the temperature fluctuation condition; and the stability of the lipid product can be greatly improved, the method is in favor of the popularization and application of the butter character like low-trans-fatty acid base material oil.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a low-trans-acid base material oil with similar properties to tallow and a preparation method thereof. Background technique [0002] Because of its complex fatty acid composition, triglyceride structure, and ideal solid fat content, butter margarine has the advantages of high plasticity, long-lasting fragrance, rich flavor and good taste. Therefore, butter is widely used in margarine and shortening formulations. However, the products made by directly applying tallow in shortening and margarine are prone to crystallization transition when the temperature fluctuates during packaging, storage and transportation, causing changes in product quality and reduced product quality. In recent years, a large number of studies have found that tallow contains high trans fatty acids. Long-term intake of a large amount of trans fatty acids will lead to the increase of low-density lipoprotein ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 蔡耀坤吴智明
Owner GUANGZHOU NANQIAO FOOD
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