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A kind of fat composition that can replace coconut oil

A technology for oil composition and coconut oil, applied in directions such as fatty acid esterification, fatty acid production, fatty acid chemical modification, etc., can solve problems such as the inability to replace coconut oil and the like

Active Publication Date: 2020-12-08
阿胡斯卡尔斯油脂(张家港)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The composition comprises 10-55% by weight of lauric oil, based on the total weight of the oil composition, the lauric oil is selected from palm kernel stearin, palm kernel oil, palm kernel soft oil, coconut oil, Hydrogenated products of palm kernel oil stearin, hydrogenated palm kernel oil, hydrogenated products of palm kernel oil soft oil, hydrogenated coconut oil and combinations thereof, but the invention does not achieve the function of replacing coconut oil in ice cream applications

Method used

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  • A kind of fat composition that can replace coconut oil
  • A kind of fat composition that can replace coconut oil
  • A kind of fat composition that can replace coconut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] The grease composition of the present invention replaces coconut oil and is applied in the production of ice cream chocolate slurry, and other ingredients and processes are completely the same.

[0081] In the present embodiment, the formula for making the chocolate slurry is as shown in Table 1:

[0082] Table 1 Chocolate Mass Recipe

[0083]

[0084] The chocolate mass production process comprises the steps:

[0085] (1). Mixing: mix sugar, skimmed milk powder, alkalized cocoa powder, and whey powder, add 1 / 3 of the oil composition in the formula to the jacketed pot, and stir at 55°C until it looks like dough;

[0086] (2). Fine grinding: Add the mixture in step (1) into a three-roll or five-roll machine, so that the particle size of the material outlet reaches 20-30 μm;

[0087] (3). Refining: put all the mixture in step (2) back into the jacketed pot, and refine at 55-60°C for 4-6 hours; add the remaining oil composition, emulsifier, etc. before the end.

Embodiment 2

[0089] Grease composition of the present invention replaces coconut oil to make the formula of ice cream paste, as shown in table 2:

[0090] Table 2 Ice Cream Paste Formula

[0091] component name content(%) whole milk powder 6.000 Demineralized Whey Powder 2.000 sucrose 13.500 glucose syrup 6.000 Maltodextrin 2.500 grease 6.000 Emulsion stabilizer 0.550 salt 0.030 water + sum 100

[0092] The ice cream making process includes the following steps:

[0093] (1). Dissolve the oil composition at about 50°C;

[0094] (2). Mix water and glucose syrup at about 20-22°C;

[0095] (3). Mix the other components except water, glucose syrup and oil evenly;

[0096] (4). Add the oil composition and heat up to 70°C;

[0097] (5). Heat to 85°C / 10 seconds for pasteurization;

[0098] (6). Adjust the homogenization pressure according to the fat content, and homogenize at 78°C;

[0099] (7). Rapid cooling to 5°C; ...

Embodiment 3

[0107] According to Table 3, the various components of Groups 1, 2, and 3 were extracted, refined and degummed, and then mixed after decolorization. After mixing evenly, deodorization treatment was performed to obtain the oil compositions of each group. The oil compositions of Group 4 required refining fractionation, transesterification, and degumming. , decolorization, mixed deodorization obtained.

[0108] The content of each component of the oil composition of table 3

[0109]

[0110]

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PUM

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Abstract

The invention discloses a grease composition capable of replacing coconut oil. The grease composition is prepared from palm oil derived grease and / or palm kernel oil derived grease through steps of fractionation, hydrogenation, and mixing or an ester exchange technology. The provided grease composition is originated from palm oil and palm kernel oil, and has similar properties as those of coconut oil. But, the freshness and shelf life of the grease composition are better, compared with those of coconut oil. The SFC curve, viscosity, and crystallization speed of the provided grease composition are similar with those of coconut oil, so the grease composition can equally and comprehensively replace coconut oil in the ice cream industry to produce ice creams, ice cream coatings, ice cream inner coatings, and the like.

Description

technical field [0001] The invention belongs to the technical field of food, in particular, the invention relates to a fat composition capable of replacing coconut oil. Background technique [0002] Ice cream is more and more popular as a consumer food. In recent years, the consumption of ice cream has been increasing, and product upgrades have become faster and faster. Traditionally, the oil used for ice cream is basically 24°C coconut oil and 24°C palm soft oil. Ice cream applications mainly include ice cream body and ice cream coating. In China, most ice cream manufacturers are used to making ice cream body and ice cream crispy skin. Generally, they mainly use 24°C coconut oil and 24°C palm soft oil. In addition, they will use some cocoa butter and palm oil substitutes. Coconut oil used at 24°C has a finer texture than palm soft oil at 24°C, and has a purer flavor. Compared with palm kernel oil and palm oil, it has better mouth-melting, clean and refreshing properties;...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11C3/10C11C3/00
CPCC11C3/00C11C3/10
Inventor 杨娟陈亮黄华宝黎
Owner 阿胡斯卡尔斯油脂(张家港)有限公司
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