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Method for promoting grease crystallization with high-strength ultrasonic coupling emulsifier

An emulsifier, oil technology, applied in the direction of oil/fat refining, fat production, etc., can solve the problems of slow crystallization of margarine, easy formation of large spherulites, affecting product functionality, etc. Low cost and simple method

Active Publication Date: 2017-03-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the increasing consumption of palm oil and its fractionated oils, the functional properties of its products have attracted more and more attention from consumers, but there are some defects in the use of palm oil and its fractionated oils For example, shortening and margarine with palm oil as the base oil crystallize slowly, so large spherulites are easy to form, and sanding and hardening will occur during storage, which will seriously affect the functionality of the product. It is urgently needed Improvement of crystallization properties of palm oil

Method used

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  • Method for promoting grease crystallization with high-strength ultrasonic coupling emulsifier
  • Method for promoting grease crystallization with high-strength ultrasonic coupling emulsifier
  • Method for promoting grease crystallization with high-strength ultrasonic coupling emulsifier

Examples

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Effect test

Embodiment 1

[0025] Take 30g of palm oil in a clean dry container and place it in a water bath at 80°C for 30 minutes to eliminate crystallization memory. 0.3 g of distilled glycerol monostearate was added, and the sample was stirred at a rate of 200 rpm for 20 min at 80° C. using a temperature-controlled magnetic stirrer. Weigh 10 g of the sample into a 50 mL centrifuge tube, and cool the sample to 30°C in an ice-water bath. Use high-intensity ultrasound to process the sample, the ultrasonic power is 237.5W, and the ultrasonic time is 30s (including pulse stop, 5s on, 5s off). Pipette 3-4mL samples into special glass tubes for nuclear magnetic resonance, and use a desktop nuclear magnetic resonance instrument to measure the solid fat content every 30s. After the cover glass and slide glass were preheated in a 30°C incubator for 30 minutes, the samples were prepared respectively, and then placed in a 4°C incubator for 12 hours at a constant temperature to observe the crystal microstructur...

Embodiment 2

[0027] Take 30g of palm oil in a clean dry container and place it in a water bath at 80°C for 30 minutes to eliminate crystallization memory. 0.3 g of polyglycerol fatty acid ester was added, and the sample was stirred at a rate of 200 rpm for 20 min at 80° C. using a temperature-controlled magnetic stirrer. Weigh 10 g of sample into a 50 mL centrifuge tube and cool to 30 °C in an ice-water bath. Use high-intensity ultrasound to process the sample, the ultrasonic power is 237.5W, and the ultrasonic time is 30s (including pulse stop, 5s on, 5s off). Pipette 3-4mL samples into special glass tubes for nuclear magnetic resonance, and use a desktop nuclear magnetic resonance instrument to measure the solid fat content every 30s. After the cover glass and slide glass were preheated in a 30°C incubator for 30 minutes, the samples were prepared respectively, and then placed in a 4°C incubator for 12 hours at a constant temperature to observe the crystal microstructure under the micro...

Embodiment 3

[0029] Take 30g of palm oil-based compound fat (24°C palm olein: 54°C palm stearin: soybean oil = 45:35:20, w / w / w) and put it in a clean and dry container, put it in a water bath at 80°C 30min, eliminate crystal memory. Add 0.3 g of propylene glycol fatty acid ester, and use a temperature-controlled magnetic stirrer to stir the sample at a rate of 200 rpm for 20 min at 80° C. Weigh 10 g of sample into a 50 mL centrifuge tube and cool to 30 °C in an ice-water bath. Use high-intensity ultrasound to process the sample, the ultrasonic power is 237.5W, and the ultrasonic time is 30s (including pulse stop, 5s on, 5s off). Pipette 3-4mL samples into special glass tubes for nuclear magnetic resonance, and use a desktop nuclear magnetic resonance instrument to measure the solid fat content every 30s. After the cover glass and slide glass were preheated in a 30°C incubator for 30 minutes, the samples were prepared respectively, and then placed in a 4°C incubator for 12 hours at a cons...

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Abstract

The invention discloses a method for promoting grease crystallization with a high-strength ultrasonic coupling emulsifier, belonging to the field of grease crystallization improvement and control. The method disclosed by the invention comprises the following steps of: heating palm oil and palm oil-based compound grease to certain temperature to eliminate crystallization memory; adding different emulsifiers and heating and stirring for certain time; cooling to ultrasonic temperature; and performing ultrasonic treatment to obtain grease with improved crystallization property. In the invention, the crystallization rate of the obtained palm oil and palm oil-based compound grease is accelerated, the crystallization quantity after storage in the same conditions is increased, the particle size of the crystal is reduced, and the method has a good application prospect.

Description

technical field [0001] The invention relates to a method for promoting oil crystallization by high-strength ultrasonic coupling emulsifier, which belongs to the field of oil crystallization improvement and control. Background technique [0002] With the increasing consumption of palm oil and its fractionated oils, the functional properties of its products have attracted more and more attention from consumers, but there are some defects in the use of palm oil and its fractionated oils For example, shortening and margarine with palm oil as the base oil crystallize slowly, so large spherulites are easy to form, and sanding and hardening will occur during storage, which will seriously affect the functionality of the product. It is urgently needed Improves the crystallization properties of palm oil. [0003] At present, the methods for improving the crystallization defects of palm oil mainly include fractionation, compounding, transesterification and hydrogenation of palm oil. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00
CPCC11B3/001C11B3/005
Inventor 刘元法孟宗何红娟于晓雯金华
Owner JIANGNAN UNIV
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