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Method for reducing trans fatty acid in high temperature oil

A technology for trans fatty acids and oils, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of reducing the sensory quality of fried food, reducing the oxygen content of oil, and insufficient frying time, and achieves good application value and Market prospects, the effect of preventing oxidative rancidity, and reducing human cholesterol

Active Publication Date: 2019-05-14
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production, too low frying temperature and insufficient frying time will reduce the sensory quality of fried food, including texture, flavor, color and mouthfeel
In addition, it is very difficult to reduce the oxygen content in fats and oils during cooking

Method used

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  • Method for reducing trans fatty acid in high temperature oil
  • Method for reducing trans fatty acid in high temperature oil
  • Method for reducing trans fatty acid in high temperature oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Step 1, take L-ascorbyl palmitate, vitamin E, carnosic acid oil and fat-soluble tea polyphenols (method 1) by mass percentage 0.02%; Vitamin E, carnosic acid oil, fat-soluble tea polyphenols and L - Ascorbyl palmitate (method 2); carnosic acid, fat-soluble polyphenols, L-ascorbyl palmitate, and vitamin E (method 3); fat-soluble polyphenols, L-ascorbyl palmitate, vitamin E, and Carnosic acid (method 4) was added to the corn oil in the order of weighing, and each addition was shaken at 4000rpm for 5 minutes before adding the next one and fully mixed. The mass percentages are all 0.02% L-ascorbyl palmitate, vitamin E, carnosic acid oil and fat-soluble tea polyphenols, first mix and then join in the corn oil, after mixing, obtain the corn oil with additives (method 5 ), the corn oil without additives is also subjected to the same shock, as a blank comparison sample;

[0041] Step 2. Weigh 2g of corn oil with additives and a blank reference sample in 4mL ampoules, seal the ...

Embodiment 2

[0045] Step 1. First weigh carnosic acid according to 0.02% by mass percentage, add it to a container containing corn oil, and shake it for 5 minutes under the condition of 4000rpm, then add 0.02% fat-soluble tea polyphenol, 0.02% L - Ascorbyl palmitate and 0.02% vitamin E are added to the container of corn oil, and each additive is firstly shaken at 4000rpm for 5 minutes, and then the next additive is added, fully mixed, and the additive is obtained. Corn oil (method 3), while the corn oil without additives is also subjected to the same shock, as a blank comparison sample;

[0046] Step 2. Weigh 2g of corn oil with additives and a blank reference sample in 4mL ampoules, seal the seal (with air at the top), place the ampoules in an oil bath, and place them at a temperature of 240°C Heating for 6 hours, start timing when the oil temperature reaches the set temperature, the heating temperature error is controlled at ±2°C, take it out and cool to room temperature;

[0047] Step ...

Embodiment 3

[0050] Step 1. First weigh the fat-soluble tea polyphenols according to 0.01% by mass percentage, add them into a container containing corn oil, and shake them for 5 minutes under the condition of 4000rpm, then successively add 0.01% by mass percentage of L-ascorbyl palmitate, Add 0.02% vitamin E and 0.01% carnosic acid oil to the container containing corn oil, shake for 5 minutes at 4000rpm for each additive added, then add the next additive, and mix well to obtain the additive corn oil (method 4), the corn oil without additives is also subjected to the same shock as a blank comparison sample;

[0051] Step 2. Weigh 2g of corn oil with additives and a blank reference sample in 4mL ampoules, seal the seal (with air at the top), place the ampoules in an oil bath, and place them at a temperature of 240°C Heating for 6 hours, start timing when the oil temperature reaches the set temperature, the heating temperature error is controlled at ±2°C, take it out and cool to room tempera...

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Abstract

The invention discloses a method for reducing trans-fatty acid in high temperature oil and fat. The method comprises the following steps of adding carnosic acid oil, fat-soluble tea polyphenols, L-ascorbic palmitate and vitamin E in a certain addition sequence to vegetable oil and fat, or mixing the carnosic acid oil with the fat-soluble tea polyphenols, the L-ascorbic palmitate and the vitamin E to obtain a mixture, and then adding the mixture to the vegetable oil and fat. According to the method disclosed by the invention, a certain content of exogenous substances are added to the oil and fat, so that the oxidation resistant effects of edible oil can be notably improved, and the content of the trans-fatty acid in the oil and fat can also be reduced.

Description

technical field [0001] The invention relates to high-temperature cooking of edible fats and oils, in particular to a method for reducing trans fatty acids in high-temperature fats and oils. Background technique [0002] In daily life, people eat oil every day, and the unsaturated fatty acids in the oil will undergo isomerization reaction during high-temperature cooking to form trans fatty acids. A large intake of trans fatty acids can induce cardiovascular and cerebrovascular diseases, especially increase the risk of coronary heart disease. morbidity. Studies have confirmed that the content of trans fatty acids in fats and oils increases with the increase of heating temperature and heating time, and the presence of oxygen will promote the formation of trans fatty acids. Therefore, controlling the heating temperature and heating time is the most direct and simplest way to reduce the content of trans fatty acids. However, in actual production, too low frying temperature and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04A23D9/007A23D9/013
CPCA23D9/007A23D9/013A23D9/04
Inventor 郭芹段玉权李庆鹏哈益明姜帆
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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