Preparation method of breast milk fat structural fat substitute

A technology of breast milk fat and structural fat, which is applied in the preparation of breast milk fat structural fat substitutes, food additives-breast milk fat substitutes, and can solve the problems of unavailable types and quantities of fatty acids, low palmitic acid content, and difficulty in widespread use. , to achieve the effect of low price, good safety and controllable quality

Inactive Publication Date: 2018-03-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also reported in scientific research literature is the method for preparing OPO with lard as a substrate, but because of geographical and religious (Muslim) restrictions, it is difficult to be widely used; another document has also reported that palm oil and palm stearin are used as substrates, but the product The content of palmitic acid in the middle sn-2 position is low, and the type and quantity of fatty acids cannot be similar to breast milk fat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The pretreatment of embodiment 1 palm stearin raw material and random transesterification

[0027] Put 100g of 52-degree palm stearin into a 500mL Erlenmeyer flask, place it in a temperature-controlled heating device, connect it to a vacuum device, connect a condenser tube, vacuumize, stir and heat to 100°C, and carry out vacuum dehydration for half an hour to remove grease moisture contained in it. Next, add 0.5% sodium methoxide as a catalyst into the reactor connected with a vacuum device, heat at 110°C, and stir for 50 minutes to catalyze the random transesterification of palm stearin. After the reaction, the PA content at the sn-2 position reaches the highest. After the oil is cooled to 70°C, add the prepared 12% citric acid solution to rinse and shake the sodium methoxide in the oil for 3 times, separate the oil layer, and obtain palm stearin through random transesterification.

Embodiment 2

[0028] The determination of the molar ratio of the fatty acid mixture of embodiment 2.

[0029] The main fatty acids in breast milk are capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. For comparison with the existing fatty acids in palm oil, sn-1,3-specific lipase was used to catalyze the acidification reaction between a single fatty acid and the oil obtained in Example 1. Furthermore, it is determined that the mass ratio of lauric acid: myristic acid: oleic acid: linoleic acid = 3:3:14:5 is mixed to form an acyl donor as a substrate.

Embodiment 3

[0030] Embodiment 3 enzyme catalyzed acid hydrolysis reaction

[0031] Using sn-1,3-specific lipase Lipozyme RMIM as a catalyst, using a mixed fatty acid with a mass ratio of lauric acid: myristic acid: oleic acid: linoleic acid = 3:3:14:5 as an acyl donor, Example 1. The palm stearin and mixed fatty acid obtained through random transesterification are mixed in a molar ratio of 1:4, the reaction temperature is 65°C, the catalyst dosage is 8% (w / w total mass of the substrate), the reaction time is 1h, and the sample is determined Composition of total fatty acids and sn-2 fatty acids, wherein the content of palmitic acid in the total fatty acids decreased from 58.56% to 28.10%, and the content of sn-2 palmitic acid accounted for 17.01% of the 52-degree palm stearin (raw material) % increased to 50.61% in breast milk fat structural fat substitutes.

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PUM

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Abstract

The invention discloses a preparation method of a breast milk fat structural fat substitute, and belongs to the field of food additives and structural fat preparation. In the method, palm stearin is used as a raw material, the content of palmitic acid at the sn-2 position is improved through a random ester exchange reaction, and then the palm stearin and mixed fatty acid subjected to the random ester exchange reaction are catalyzed by sn-1,3 specific lipase to prepare a structural fat similar to breast milk fat, namely a breast milk fat structural fat substitute mainly comprising 1,3-dioleoicacid-2-palmitic acid triglyceride (OPO). An enzymatic reaction in the method provided by the invention adopts a solvent-free system, the repeated utilization rate of an enzyme preparation is high, andthe safety is good; therefore, the method provided by the invention has the advantages of stable source, low price, simple reaction process, short reaction time, high product content, 84.33% similarity of composition and components between an obtained product and the breast milk fat, controllable quality and the like in the production of the structural fat, and is suitable for large-scale industrial production.

Description

technical field [0001] The invention belongs to the field of food additives and structural fat preparation, and relates to a food additive-breast milk fat substitute, in particular to a breast milk fat structural fat substitute mainly composed of 1,3-dioleic acid-2-palmitic triglyceride The method of preparation of the product. Background technique [0002] Breast milk contains about 4% to 4.5% fat, which provides 50% energy for infants and young children, 98% of which is triglyceride. The special structure of breast milk fat is that saturated fatty acids represented by palmitic acid are mainly distributed in the sn-2 position of triglycerides, while unsaturated fatty acids represented by oleic acid are mainly distributed in the sn-1 and 3 positions of triglycerides, namely The OPO structure is mostly. The sn-2 palmitic acid glyceride is the most representative and important glyceride in breast milk, and the sn-2 position accounts for more than 68% of the total palmitic ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02
CPCA23D9/02
Inventor 韩双艳徐晓敏林影黄奎郑穗平梁书利
Owner SOUTH CHINA UNIV OF TECH
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