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A temperature-fluctuating oil composition and its preparation method

A kind of oil composition and oil technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problem of poor resistance to temperature fluctuations, and achieve the effect of good resistance to temperature changes and small changes in hardness

Active Publication Date: 2019-10-15
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the deficiencies of the existing technology, there is an urgent need in this field to find a convenient and no special requirement on the processing technology, which solves the problem of poor temperature fluctuation resistance of the palm oil-based margarine formula.

Method used

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  • A temperature-fluctuating oil composition and its preparation method
  • A temperature-fluctuating oil composition and its preparation method

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preparation example Construction

[0128] The fifth aspect of the present invention provides a method for preparing margarine. The method includes the steps of: mixing and stirring the oil composition of the present invention, quenching and kneading, and aging treatment.

[0129] In the present invention, without special instructions, the rapid cooling is to make the oil material generate crystal nuclei as soon as possible; the kneading refers to further crushing and mixing the crystal nuclei generated during the rapid cooling process, and further crystallizing the oil material.

[0130] In the present invention, the method of stirring is conventional, and those skilled in the art can directly determine the specific constants of stirring according to the description of the present invention combined with the prior art, so as to make the oils and fats mix evenly.

[0131] Rapid cooling and kneading are carried out by conventional methods in this field. For example, in a specific embodiment, the oil composition c...

Embodiment 1

[0157] Comparative Example 1: Preparation of Reference Product 1

[0158] The palm olein (IV56) was subjected to random transesterification, the catalyst used in the random transesterification treatment was sodium methoxide, and the reaction temperature of the transesterification treatment was 105°C.

[0159] After the grease composition after the transesterification is sent into the blending tank, it is stirred and mixed (stirred at 200rpm for 30min), then sent into the quencher for conventional quenching treatment (cooling at a rate of 8°C / min for 5 minutes), and then sent into the kneader The conventional kneading treatment (kneading treatment at 200 r / min for 4 minutes), and finally the conventional aging treatment (2 days at 20° C.), the prepared product was used as control 1.

Embodiment 2

[0160] Comparative example 2: preparation of reference product 2

[0161] Random transesterification of palm stearin with an iodine value of 45 and palm kernel liquid oil with an iodine value of 18 is carried out. The catalyst used in the random transesterification treatment is sodium ethoxide, and the reaction temperature of the transesterification treatment is 105°C.

[0162] After the grease composition after the transesterification is sent into the blending tank, it is stirred and mixed (stirred at 200rpm for 30min), then sent into the quencher for conventional quenching treatment (cooling at a rate of 8°C / min for 5 minutes), and then sent into the kneader The conventional kneading treatment (kneading treatment at 200 r / min for 4 minutes), and finally the conventional aging treatment (aging at 20° C. for 2 days), the prepared product was used as control 2.

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Abstract

A grease composition is provided. In the grease composition, the content of SSS is 10-20 wt%, the content of PPP is 0-10 wt%, the content of POO is 8-18 wt%, the content of POP is 10-15 wt%, and POP / POSt is not more than 2 and not less than 1. A preparing method of the grease composition is also provided. The method includes subjecting grease A containing shea butter and grease B containing palm oil to interesterification. The mass ratio of the grease A to the grease B is 0.1-10:1. The grease A is a mixture of the shea butter and one or more selected from soybean oil, hydrogenated soybean oil, palm olein and hydrogenated palm olein. The grease B is a mixture of the palm oil and one or more selected from beef tallow, hydrogenated beef tallow, fish oil and hydrogenated fish oil. Margarine prepared from the grease composition is advantaged by good resistance to temperature fluctuation and the like.

Description

technical field [0001] The invention relates to the field of oil composition, in particular to a temperature fluctuation-resistant oil composition and a preparation method thereof. Background technique [0002] With the increasing development of the baking market, plastic oil products such as margarine and shortening are widely used. More and more formulations of plastic oils (for example: shortening, margarine) on the market are made with vegetable oil bases, especially the formulations containing palm oil bases are widely used. However, there is a significant shortcoming in the palm oil-based baking oil formula, which is poor in resistance to temperature fluctuations, and is prone to a significant increase in hardness under the condition of temperature fluctuations in alternating seasons, which seriously restricts the promotion of baking oils containing palm oil formula. [0003] Aiming at the problem that palm oil-based margarine is not resistant to fluctuations, some oi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
Inventor 焦健毛晓妍张亚飞胡鹏
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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