Method for improving frost resistance of edible fat

A technology of edible oil and antifreeze, which is applied in the fields of edible oil/fat, application, food science, etc. It can solve the problems of non-fractionation treatment and poor frost resistance, so as to improve the effect of fractionation and improve product quality Effect

Inactive Publication Date: 2017-06-27
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Secondary fractionated palm olein oil has a lower cloud point and better frost resistance, which can meet the needs of consumers and customers, but the usual re-refining of seconda...

Method used

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  • Method for improving frost resistance of edible fat
  • Method for improving frost resistance of edible fat
  • Method for improving frost resistance of edible fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Decolorized palm olein is carried out to deodorization and refining: add 0.05% citric acid (mass fraction, add with the solution form that mass concentration is 20%, the same below) to decolorized palm olein and mix well, pass into nitrogen (serve as stirring and deodorization medium), the vacuum degree is about 10-20mBar, heated to 250°C and kept for 90 minutes, then removed the heating jacket, and when the temperature dropped below 50°C, the vacuum was broken and nitrogen gas was stopped to obtain secondary refined palm olein.

Embodiment 2

[0063] Deodorize and refine the decolorized palm olein: add 0.2% citric acid to the decolorized palm olein and pass nitrogen gas to make it evenly mixed, the vacuum degree is about 10-20mBar, heat to 250°C and keep it for 90 minutes, then remove the heating jacket , when the temperature drops below 50°C, the vacuum is broken and nitrogen gas is stopped to obtain secondary refined palm olein.

Embodiment 3

[0065] Deodorize and refine the decolorized palm olein: add 0.2% citric acid to the decolorized palm olein and pass nitrogen gas to make it evenly mixed, the vacuum degree is about 10-20mBar, heat to 270°C and keep it for 90 minutes, then remove the heating jacket , when the temperature drops below 50°C, the vacuum is broken and nitrogen gas is stopped to obtain secondary refined palm olein.

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Abstract

The invention provides a method for improving frost resistance of edible fat by the inventor. In the process of refining edible fat particularly in the process of producing palm oil, a method of performing refinement and then performing fractionation is adopted, and a deodorizing technology in the refining process is specially adjusted, so that the purpose of adjusting the crystallization characteristics of palm liquid oil raw materials is achieved, so that the fractionation effect is obviously improved, and the quality of products is improved.

Description

technical field [0001] The invention relates to a processing method of edible oil. Specifically, the present invention relates to an improved edible oil processing method, that is, a method for improving the freezing resistance of edible oil in the process of refining oil. Background technique [0002] After more than 30 years of rapid development, palm oil has become the world's largest oil species, and the global output of palm oil in 2014 / 2015 reached 69.5 million tons. my country has a large population and a large consumption of oil. The domestic production of oil and oil cannot meet the demand, so a large amount of oil and oil needs to be imported. According to statistics, my country directly imported 8.846 million tons of oils and fats in 2013 / 2014, of which palm oil accounted for 5.573 million tons. Because palm oil contains triglycerides with different melting points, according to the different needs in food industry production, palm oil is generally divided into d...

Claims

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Application Information

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IPC IPC(8): A23D9/05
CPCA23D9/05
Inventor 司耀彬范林恩张虹
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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