Oil composition and preparation method thereof
A kind of oil composition, composition technology, applied in food preparation, food science, confectionery, etc.
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[0021] After extensive and in-depth research, the inventors aimed at the disadvantages of poor ductility, weak anti-inhibition ability to moisture, and prone to cracking in the current prior art by improving the component content of oils with different configurations. Problem, the present invention aims to realize a kind of food that has good ductility, can inhibit moisture migration, and is not easy to crack. The present invention has been accomplished on this basis.
[0022] Technical conception of the present invention is as follows:
[0023] The present invention overcomes the defects of the prior art, and adjusts the 1- or 3-saturated monosaturated triglyceride (SUU) and 2-unsaturated disaturated triglyceride (SUS) of the composition in different configurations in the oil It is found that when the proportion of long-chain fatty acids and medium-chain fatty acids in triglycerides is controlled within a certain range, the oil has good ductility, can be applied to various f...
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