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Shea butter composition and frying oil containing same

A technology of shea butter and composition, applied in food science, edible oil/fat, application, etc., can solve problems such as foaming

Pending Publication Date: 2017-07-07
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is found through experiments that shea butter has good oxidation stability, but it foams severely during frying

Method used

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  • Shea butter composition and frying oil containing same
  • Shea butter composition and frying oil containing same
  • Shea butter composition and frying oil containing same

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0105] [Method for preparing shea butter composition]

[0106] In the present invention, the shea butter used as a raw material can be directly extracted from shea butter, or can be purchased from commercial sources.

[0107] The shea butter composition of the present invention can be obtained through the following steps (b):

[0108] (b) Mix C1-C6 lower alcohols and shea butter.

[0109] In the above step (b), the temperature of the mixing treatment is 30-60°C, preferably 40-50°C. If the temperature of the mixing treatment is lower than 30°C or higher than 60°C, it will be difficult to obtain the shea butter composition of the present invention. The method of mixing is not limited as long as the C1-C6 lower alcohol and shea butter can be mixed. Means commonly used in this field can be used, for example, mixing using a stirring blade, mixing using magnetic stirring, and the like. From the viewpoint of mixing efficiency, it is preferable to mix using a stirring blade.

[0...

Embodiment

[0174] Hereinafter, the present invention will be described in further detail through examples, but the scope of protection of the present invention is not limited to the examples. "%" used herein means "% by weight" unless otherwise specified. h means hour and min means minute.

[0175] The shea butter used in the examples comes from PGEO Edible Oils Sdn. Bhd., Malaysia, with a melting point of 22-32°C.

[0176] Palm oil comes from Yihai Kerry (Shanghai) Food Industry Co., Ltd.

[0177] Butter comes from Yihai Kerry (Tai'an) Oil Industry Co., Ltd.

[0178] Method for determination of peroxide value (PV) of fats and oils

[0179] According to the method of GB / T 5538-2005 Determination of Peroxidation Value of Animal and Vegetable Fats and Fats, determine the peroxide value of fats and oils.

[0180] Determination method of foam height value of oil

[0181] Peel a commercially available potato, cut it into cube-shaped French fries of 0.8cm×0.8cm×0.8cm, soak it in water for...

preparation example 1

[0189] Take 100g of shea butter in a round-bottomed flask, heat it in an oil bath to 40°C, then add ethanol slowly so that the weight ratio of ethanol:shea butter is 1:1, then heat and stir at 30°C for 2h, Cool to room temperature, let stand at room temperature for 36 hours, then suction filter, spin the filtrate at 50°C for 2 hours, then deodorize at 50°C for 1 hour, to obtain a light yellow transparent clear liquid, which is the shea butter composition (shea butter composition (shea butter) Fruit Oil Composition 1).

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Abstract

The invention provides a shea butter composition. When the shea butter composition is heated under 150-210 DEG C for 0.5-5 days, the peroxide value is 5mmol / kg or below, and the bubble height value is 5cm or below. Frying oil disclosed by the invention contains the shea butter composition and at least one other grease. The shea butter composition and the frying oil disclosed by the invention are excellent in heat-resisting stability and frying stability, and the peroxide value and the bubble height value cannot be notably increased even after the shea butter composition and the frying oil are fried for a long time.

Description

technical field [0001] The invention relates to a shea butter composition, a method for preparing the shea butter composition, frying oil containing the shea butter composition and a preparation method thereof. More specifically, it relates to a shea butter composition excellent in oxidation stability, excellent in heat resistance stability with low bubble height value and excellent in frying stability, high in peroxide value during long-term frying and Frying oil whose bubble height is effectively suppressed. Background technique [0002] In the process of storage and sales, oily foods are susceptible to a series of complex changes such as oxidation, hydrolysis, and polymerization under the influence of light, oxygen, moisture, and heat. These changes not only destroy the nutrients in the oil, but also produce aldehydes. , ketones, free fatty acids, polymers and other substances harmful to the human body. Moreover, hydroperoxide, which is an intermediate product of free r...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/02
CPCA23D9/007A23D9/02
Inventor 季文艳马柱坤张铁英姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT