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Grease composition and preparation method thereof

An oil and fat composition and oil technology, which are applied in the production/processing of edible oil/fat, edible oil/fat phase, edible oil/fat, etc., can solve the problem of high performance requirements of production equipment, small hardness change, and unsatisfactory nutrition. The concept of health, etc.

Active Publication Date: 2017-12-19
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Patent US05357750 discloses that in margarine products, the oil base of palm oil self-esterification has little change in hardness after storage for 3 days, but on the one hand, the patent records water-containing products. The hardness phenomenon is weak; on the other hand, only the hardness change of 3 days was tracked during the experiment, and the hardness change of longer time was not recorded
Patent JP9905127 discloses a new plastic fat processing technology, through which the post-hardening phenomenon of the product can be improved, but the new technology requires higher pressure and requires higher performance of production equipment
Patent WO9424882A1 discloses a plastic fat with high trans-acid content that does not harden, but the large amount of trans-acid it contains does not meet the concept of nutrition and health

Method used

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  • Grease composition and preparation method thereof
  • Grease composition and preparation method thereof
  • Grease composition and preparation method thereof

Examples

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preparation example Construction

[0115] The preparation method of the oil composition of the present invention, said preparation method comprising: the step of providing oil A, B and the step of mixing oil A, B; wherein said oil A is lauric acid type oil and non-lauric acid type oil The mixed transesterified oil; fat B is a fat with a melting point higher than 30°C; the content of fat A is 65-95%, preferably 70%-90%; the content of fat B is 5%-35%, preferably 5%-20 %.

[0116] In one or more embodiments, the method also includes the step of mixing oil C, which is a mixed transesterified oil of stearyl laurate and non-stearyl laurate; the content of oil C is 0%- 20%, preferably 5%-15%.

[0117] In one or more embodiments, in the preparation method, fat A is composed of 10%-25% palm kernel oil or coconut oil, 15%-45% palm oil fractionated stearin, 10%-60% palm olein , 5%‐20% liquid vegetable oils and oils are mixed and transesterified.

[0118] In one or more embodiments, the liquid vegetable oil is one of s...

Embodiment 1

[0174] 67%IE (40%ST+30%OL+15%PKOL+15%SBO)+23%ST+10%OL

Embodiment 2

[0176] 90%IE(80%OL+20%PKOL)+8%ST+2%SBO

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Abstract

The invention provides a grease composition and a preparation method thereof. The grease composition contains triacylglycerol and comprises, on the total mass of triacylglycerol, 3 to 10% (preferably 4 to 9%) of C44 triacylglycerol and 8 to 13% (preferably 8 to 12%) of C46 triacylglycerol. The grease composition provided by the invention is hardly changed in hardness and brittleness during long-time storage and has excellent dough fusion performance, plasticity and the like.

Description

technical field [0001] The invention relates to an oil composition, in particular to an oil composition which is not easy to harden during storage. Background technique [0002] In recent years, the baked food industry has developed rapidly, and as one of the important raw materials of baked food, the performance index and functional characteristics of baked fat are becoming more and more important. [0003] One of the most important properties of baking fats in baked goods is plasticity. Plasticity means that the product has a certain ability to resist external force, but when the external force exceeds a certain range, it will undergo irreversible deformation. Plasticity is usually measured by hardness, and the hardness needs to be within a certain range to meet the requirements of production and processing for the operational performance of grease. The hardness has a great relationship with the whipping property, shortening property and molding ability of baked oil prod...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23D9/02A23D7/00A23D7/02A21D13/00A21D13/20A21D13/30A21D2/16
CPCA21D2/165A21D13/00A23D7/00A23D7/02A23D9/00A23D9/02
Inventor 李勇强张震高厚斌张亚飞
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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