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A kind of oil composition and preparation method thereof

An oil composition and oil technology, applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat production/processing, etc., can solve the problem of not conforming to the concept of nutrition and health, high performance requirements of production equipment, Small changes in hardness, etc., to achieve the effects of small hard and brittle performance, good fusion performance, and good whipping performance

Active Publication Date: 2021-07-23
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • A kind of oil composition and preparation method thereof
  • A kind of oil composition and preparation method thereof
  • A kind of oil 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 grease; grease B is the grease with a melting point higher than 30°C; the content of grease A is 65-95%, preferably 70%-90%; the content of grease B is 5%-35%, preferably 5%-20 %.

[0116] In one or more embodiments, the method further 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 oil mixed transesterification obtained.

[0118] In one or more embodiments, the liquid vegetable ...

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 an oil composition and a preparation method thereof. The oil composition contains triglyceride, based on the total mass of triglyceride, the oil composition contains 3-10%, preferably 4-9% C44 triglycerides; and 8%-13% C46 triglycerides, preferably 8%-12%. The oil composition provided by the invention has little change in the hard and brittle properties of the product during a long storage process, and the product has excellent compatibility with dough, 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A23D9/02A23D7/00A23D7/02A21D2/16
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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