Oil composition for prolonging shelf life of foods

A kind of oil composition and the technology of the composition are applied in the directions of edible oil/fat, food science, and the preservation of fatty substances by using additives, which can solve the problem that the shelf life of food cannot be extended, the shelf life of food cannot be completely solved, and the heat resistance of antioxidants is poor, etc. question

Inactive Publication Date: 2016-07-13
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because TBHQ has great side effects and harm to the human body, many countries including Japan and many instant noodle companies currently prohibit the use of TBHQ
Antioxidants have a good effect on preventing the oxidative rancidity of general oils and fats, but the heat resistance of general antioxidants is poor; after heating, especially at high temperatures such as frying, it is easy to be decomposed or volatilized
Adding other natural antioxidants has problems such as high addition amount, high cost, poor flavor, dark color, and insignificant effect.
[0005] Although the prior art has conducted research on the antioxidant properties of fats and o

Method used

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  • Oil composition for prolonging shelf life of foods
  • Oil composition for prolonging shelf life of foods
  • Oil composition for prolonging shelf life of foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-17

[0081] Take 3000 grams of soybean oil, add different components respectively according to the ratio in the table below, and obtain a frying oil sample after homogenization. Set the temperature of the frying oil (130-180°C) to carry out the frying experiment. Each batch fried 3 pieces of noodle cakes, each piece of instant noodle cakes was 40 grams, and the frying time was 55 seconds. A total of 40 batches were fried. The last batch of 3 noodle cakes were retained as samples for oil absorption testing and accelerated oven testing at 55°C. The accelerated test samples were subjected to sensory evaluation and oil routine index testing.

[0082]

[0083]

[0084] Stability Evaluation:

[0085] Take out the sample after six weeks of accelerated test in a 55°C oven, weigh about 100g of the broken and evenly mixed instant noodle sample, put it in a 500ml conical flask with a stopper, add 100-200ml of n-hexane, let it stand overnight, and filter it with fast filter paper Final...

Embodiment 22-25

[0110] With reference to Example 17 or 18, the noodle cakes are replaced with French fries, deep-fried dough sticks, doughnuts, and chicken wings respectively, and the specific scheme is as follows:

[0111]

[0112]

[0113] Through oven acceleration test, AV, PV, sensory evaluation, and detection of oil content, it is found that adopting the technical scheme of the present invention can well suppress the increase of AV and PV, effectively prolonging the shelf life of food; meanwhile, through sensory evaluation, it can also It is found that the flavor of the relevant food is well maintained during storage, effectively suppressing the deterioration of the flavor during storage; in addition, it can also be found through the detection of oil absorption rate that the oil content of the relevant food is significantly higher than that of the solutions in the prior art. The reduction effectively inhibits the oil absorption rate of food.

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PUM

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Abstract

The invention provides an oil additive composition. The oil additive composition contains an antioxidant, squalene, phytic acid or a salt thereof, and polydimethylsiloxane. The oil additive composition can substantially prolong the shelf life of the foods, inhibit flavor change in the storage process of the foods and reduce the food oil absorbency. The invention also provides an oil composition containing the oil additive composition.

Description

technical field [0001] The invention relates to a fat composition, in particular to a frying oil composition. Background technique [0002] During storage, processing and circulation, the oil components in food are susceptible to oxidation by oxygen in the air, causing discoloration or odor and generating harmful substances, especially oil and fat-rich foods are often rancid due to oxidation. Adding antioxidants can prevent food components from oxidative deterioration. For nearly half a century, in order to prevent the oxidation of oils, people have studied the antioxidant problems of oils from different angles. Adding antioxidants to oils and fat-rich foods has become a food product. The most economical and simple method to prevent food from oxidative deterioration during processing. At present, the use of antioxidants in our country is not widespread, only some applications in the imported food manufacturing technology, but basically it is a single antioxidant, and most o...

Claims

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Application Information

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IPC IPC(8): A23D9/06C11B5/00
Inventor 马柱坤张铁英姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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