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Grease composition for frying

A technology of oil composition and frying oil, which is applied in the fields of edible oil/fat, application, food science, etc., and can solve the problems that the adsorbent substance is harmful to the human body, etc.

Inactive Publication Date: 2017-02-22
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

However, the residues of the above-mentioned adsorbent substances are harmful to the human body.

Method used

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  • Grease composition for frying
  • Grease composition for frying
  • Grease composition for frying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0072] In this example, the effect of FHPMF on the frying performance of frying oil was investigated, and a frying experiment of French fries was carried out for 5 consecutive days. In the examples, FHPMF comes from a PGEO factory in Malaysia (a solid oil with a melting point of 61.4-70°C and an iodine value of 0.1-0.4). The abbreviation meaning of oil is:

[0073] ST (palm stearin): provided by Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0074] OL (palm olein): provided by Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0075] TBHQ (tert-butylhydroquinone): provided by Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0076] FHHRSO (full hydrogenated high erucic acid sunflower oil): provided by Nanhai Oil Industry (Chiwan) Co., Ltd.;

[0077] HPO42 (hydrogenated palm oil with a melting point of 42°C): provided by Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0078] FHSBO (fully hydrogenated soybean oil): provided by Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0079] SBO (soybean...

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Abstract

The invention provides a grease composition for frying; the grease composition contains a fully hydrogenated palm oil intermediate fraction. The invention also relates to a preparation method of the grease composition for frying and a method of improving the frying performance of frying oil; the methods include the step of mixing the fully hydrogenated palm oil intermediate fraction and the frying oil. The invention also includes a use of the fully hydrogenated palm oil intermediate fraction in preparation of the grease composition for frying or improvement of the frying performance of the frying oil. The grease composition for frying does not have a health problem of trans-fatty acids, the frying stability is markedly improved, the oil absorption rate of fried products is significantly reduced, and color, luster, brittleness, flavor and greasy feeling are all improved.

Description

technical field [0001] The invention relates to the field of fat for frying, in particular to a fat composition for frying. Background technique [0002] In recent years, the consumption of fried food is increasing year by year. However, in the frying process, different types of oils and fats will undergo a series of chemical reactions due to their own stability differences after high-temperature heating, which will easily produce organic acids and peroxides and enter the human body with food, endangering health. Studies have shown that the quality of fried food is closely related to the quality of the used frying oil [Blumenthal M M., A new look at the chemistry and physics of deep fat frying [J], Food Technology, 1991, 45 (2): 68-72], the quality of frying oil directly affects the quality and safety of fried food and the health of consumers. There are various types of frying oils in my country's food industry, most of which are palm oil and soybean salad oil, followed by...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/013
Inventor 毛晓妍张震张亚飞胡鹏
Owner 嘉里特种油脂(上海)有限公司
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