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Grease composition and food

An oil composition and a technology for the composition, which are applied in the directions of edible oil/fat, food science, cocoa, etc., can solve the problems of product stability limitation, difficulty in reaching zero trans fatty acid level, and high cost, and achieve good operating performance, refreshing and refreshing. Effect of taste, good health concept

Active Publication Date: 2016-07-27
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, when selective hydrogenation is used, a certain amount of trans acid will inevitably be introduced, and it is difficult to achieve the level of zero trans fatty acid (zero trans)
If enzymatic transesterification technology is used to introduce specific fatty acids or triglycerides, the cost is high and the product stability will be limited in continuous production

Method used

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  • Grease composition and food
  • Grease composition and food
  • Grease composition and food

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0088] Preparation method of oil composition

[0089]Another object of the present invention is to provide a method for preparing an oil composition, including (1) contacting and esterifying vegetable oil with at least one selected from palm oil, shea butter, tallow fat or their fractionated oils , or contact and esterify the vegetable oil with at least one selected from perhydrogenated oils; or contact and esterify the vegetable oil with at least one selected from fractionated oils and at least one oil in perhydrogenated oils; (2) Fractionally extracting the esterified oil obtained in step (1) to obtain an oil composition.

[0090] In a preferred embodiment of the present invention, in the step (1), the vegetable oil is mixed with palm stearin, palm olein, palm oil intermediate fraction, shea stearin, and shea butter oil At least one contact and esterification of vegetable oil and at least one selected from fully hydrogenated palm stearin or fully hydrogenated soybean oil an...

Embodiment 1

[0124] According to the formula in Table 1, the following vegetable oils were mixed (total: 2000g) and chemically transesterified. Reaction conditions: reaction temperature 105°C, vacuum environment, catalyst: sodium methoxide, addition amount 0.3%, reaction time 30min.

[0125] Table 1

[0126] ingredients content% Fully Hydrogenated Palm Stearin 15 palm oil 45 palm stearin 40

[0127] The above reaction product was frozen and fractionated, specifically as follows, the oil was completely melted at 60°C and kept for 30 minutes. 0.2 ℃ min to 45 ℃, keep 500 min, press filter to remove high melting point components. The liquid portion was melted again at 60 °C for 30 min. 0.5°C / min to 25°C, keep for 600min, press filter to remove the low melting point part, and the remaining stearin is the obtained fractionation product. After degumming, decolorization, and deodorization, oil 1 was obtained, and its triglyceride and fatty acid compositions we...

Embodiment 2

[0133] In the same manner as in Example 1, the following vegetable fats and oils (2000 g in total) were mixed and chemically transesterified.

[0134] Table 4

[0135] ingredients content% Fully Hydrogenated Palm Stearin 20 palm oil 40 palm stearin 40

[0136] In the same manner as in Example 1, the reaction product was frozen and fractionated, specifically as follows, the oil was completely melted at 60° C. and kept for 30 minutes. 0.15°C / min to 47°C, keep for 500min, press filter to remove high melting point components. The liquid portion was melted again at 60 °C for 30 min. 0.4 ℃ / min to 38 ℃, keep 300min, continue to filter to remove the high melting point part. The liquid portion was melted again at 60 °C for 30 min. 0.5°C / min to 26°C, keep for 600min, press filter to remove the low melting point part, and the remaining stearin is the obtained fractionation product. After degumming, decolorization, and deodorization, oil 2 was obta...

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Abstract

The invention provides a grease composition and a food. The grease composition contains triglyceride. The triglyceride comprises fatty acids with characteristics of 1, S<3> content greater than 20%, 2, a S<2>U / SU<2> ratio of 3-10 and 3, SU<2> and U<3> content greater than 10% and less than or equal to 20%, wherein S represents a C6-30 saturated fatty acid and U represents a C12-30 unsaturated fatty acid. The grease composition has high solid fat content at a low temperature and fast reduces solid fat content after heating so that good operation performances and a cool taste are guaranteed, low solid fat content at a high temperature does not influence oral solubility, good storage stability is obtained and good glossiness is obtained.

Description

technical field [0001] The present invention provides a fat composition, which can be used in food, such as candy, chocolate and the like. Background technique [0002] Cocoa butter is widely used in the confectionery and chocolate industry. Its excellent crystallization and melting properties bring better processing performance and taste of chocolate and other related products. However, because cocoa butter is restricted by factors such as output and price, it cannot fully meet the needs of the market, and cocoa butter substitutes have emerged as the times require. Cocoa butter substitutes can be roughly divided into: cocoa butter-like (CBE), lauric cocoa butter substitute (CBS) and non-lauric cocoa butter substitute (CBR) according to product category. CBR has been researched and developed in recent years, and has experienced the development from high trans acid content to low trans, high saturated acid content and the current low trans, low saturated acid content. [00...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23G1/36
Inventor 张虹沈琪
Owner 嘉里特种油脂(上海)有限公司
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