Low-saturation oil and fat composition and preparation method thereof

An oil composition and oil technology, applied in the direction of edible oil/fat, edible oil/fat containing fatty acid ester, food science, etc., can solve the problems such as the addition amount does not meet the regulatory requirements, poor taste, high melting point, etc.

Inactive Publication Date: 2018-06-29
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these oil gels can make oil exist in solid form, they have disadvantages such as poor plasticity, the addition amount does not meet the requirements of regulations, high melting point, and poor taste.

Method used

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  • Low-saturation oil and fat composition and preparation method thereof
  • Low-saturation oil and fat composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0085] The present invention will be described below in the form of specific examples. It should be understood that these examples are only for illustration and are not intended to limit the protection scope of the present invention. The methods, reagents and conditions used in the examples, unless otherwise specified, are conventional methods, reagents and conditions in the art. It should be understood that the above-mentioned preferred ranges can be combined with each other arbitrarily.

[0086] In the present invention, "melting property" means that the melting point of the product is close to or lower than about 37°C, which is close to the temperature of the oral cavity of the human body, and is very easy to melt in the mouth. In addition, in the present invention, "comprising" and "comprising" also include "consisting of" and "consisting of".

[0087] Material

[0088] Soybean oil (SBO), high oleic sunflower oil (HOSFO), sunflower oil (SFO) and canola oil (LRSO) were...

Embodiment 1

[0107] The transesterified oils a-f were prepared according to the formula shown in Table 1 below. The transesterification method is as described above. In Table 1, transesterified oils a-c meet the requirements of the present invention for the characteristics of transesterified oils, while transesterified oils d-f do not meet the requirements.

[0108] Table 1: Formulations of transesterified oils A-F

[0109] transesterified oil

Formulation (values ​​are shown as percent by weight)

transesterified oil a

IE(14ST+56OL+9.5FHSBO+5.5FHRSO+15SBO)

transesterified oil b

IE(14ST+56OL+15FHSBO+15SBO)

transesterified oil c

IE(14ST+56OL+15FHATO+15SBO)

transesterified oil d

IEOL

transesterified oil

IE(48.71SFO+30.8Hard ST+21.15FHRSO)

transesterified oil f

IE(76.5SFO+23.5FHRSO)

[0110] The fatty acid composition and iodine value of the above-mentioned examples and comparative examples were tested as descr...

Embodiment 2

[0114] The oil and fat compositions of Examples 1-6 and Comparative Examples 1-7 were prepared according to the formulations shown in Table 3, and the saturated fatty acid content of each example and Comparative Examples was detected according to the method described above, and the results are listed in Table 3.

[0115] Table 3: The formula and saturated fatty acid content (SFA) of embodiment 1-6 and comparative example 1-7

[0116] Example

Formulation (values ​​are shown as percent by weight)

SFA / %

Example 1

48SFO+52 transesterified oil a

32.5

Example 2

48SFO+52 transesterified oil b

32.5

Example 3

48SFO+52 transesterified oil c

32.5

Example 4

10SFO+30HOSFO+60 transesterified oil c

35

Example 5

50LRSO+50 transesterified oil c

29.5

Example 6

25HOSFO+35LRSO+40 transesterified oil c

25.4

Comparative example 1

48SFO+14ST+56OL+9.5FHSBO+5.5FHRSO+15SBO

32.5

Compar...

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Abstract

The invention provides a low-saturation oil and fat composition and a preparation method thereof, in particular to an oil and fat composition. The oil and fat composition contains the following components of: based on the total weight of the oil and fat composition, 1-80% of liquid oil and/or semi-solid oil and 20-99% of ester exchange oil, wherein the ester exchange oil contains the following components based on the total weight of the ester exchange oil, 25-40% of C16:0, 8-20% of C18:0 and 20-40% of C18:1, and the ratio of the content of the C16:0 to the content of the C18:0 is smaller than3; and the iodine value of the oil and fat composition is in the range of 50-60gI2/100g. The oil and fat composition disclosed by the invention is low in saturation degree, good in operating properties and good in properties of melting in mouths.

Description

technical field [0001] The invention relates to a low-saturated oil composition and a preparation method thereof. Background technique [0002] Bakery products such as bread, cakes, biscuits, cookies, etc. have entered people's daily life. With the improvement of people's living standards and the enhancement of people's health awareness, people pay more and more attention to whether the products are healthy. Baked products are often considered high in sugar, oil, and calories. While enjoying delicious food, people pay more and more attention to the health concept of products. How to make the baking fat used in it healthier is our goal. [0003] Regarding the issue of high oil content in products, the 2015 edition of the Dietary Guidelines for American Residents in the United States does not set an upper limit on the total amount of fat intake, but points out that the type of dietary fat should be optimized and high-quality fatty acids should be eaten. Therefore, more atte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04A23D7/01A21D13/00
CPCA21D2/16A21D2/165A21D13/00A23D7/01A23D9/013A23D9/04
Inventor 杨小敏高厚斌
Owner 嘉里特种油脂(上海)有限公司
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