Fatty compositions for fillings or sauces

A kind of oil composition and oil technology, applied in the direction of edible oil/fat, fat oil/fat separation, application, etc., can solve the problems affecting product quality, oil precipitation, etc.

Active Publication Date: 2021-12-31
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In high temperature weather such as summer, ordinary chocolate sandwiches and spreads on the market are prone to oil precipitation and affect the quality of the product

Method used

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  • Fatty compositions for fillings or sauces
  • Fatty compositions for fillings or sauces
  • Fatty compositions for fillings or sauces

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0180] The present invention finds that the solid fat content of the oil composition at 10°C, the solid fat content at 20°C, and the solid fat content at 10°C for isothermal crystallization for 4 minutes are controlled within the range described herein, and the prepared oil composition is used for When preparing sandwiches or sauces, the prepared sandwiches or sauces are relatively stable, and are not prone to oil leakage at high temperatures. They can be used in baked goods such as bread, cookies, and cakes. They are resistant to baking and the sandwiches are not easy to dry out. Therefore, the present invention provides a method for preparing an oil composition, the method comprising mixing raw oils and fats so that the resulting mixture meets the range of solid fat content at 10°C, the range of solid fat content at 20°C and the isothermal temperature at 10°C described herein. Steps in the range of solid fat content at 4 minutes of crystallization.

[0181] The raw material ...

Embodiment

[0197] In the following examples of the present invention, the vegetable oils used are all from Kerry Special Oils (Shanghai) Co., Ltd.

[0198] The detection method adopted in the following examples is as follows:

[0199] Fatty acid composition: The preparation of fatty acid methyl ester refers to the AOCS Ce 2-66 standard, chromatographic column: CP-Si188 quartz capillary column (50m×0.25mm, 0.2μm); ℃, 5°C / min to 180°C, hold for 2min, then rise to 230°C at 25°C / min, hold for 5min; carrier gas (He) flow rate 1.5mL / min, pressure 0.1MPa, injection volume 0.2μL; The ratio is 75:1.

[0200] Solid fat curve: The SFC of the sample was measured by pulse nuclear magnetic resonance (p-NMR). Put 4ml of the sample in a special glass tube for NMR, keep it in a water bath at 60°C for 30 minutes, transfer it to a water bath at 0°C and keep it for 60 minutes, then keep it in a constant temperature water bath at 10, 20, 25, 30, 35 and 40°C for 30 minutes, and measure the SFC at different ...

preparation example 1

[0205] Preparation Example 1: Preparation and Performance Test of Grease Composition

[0206] Fat composition 1: a mixture of palm olein (IV≧64), fractionated palm stearin (IV=48) and fully hydrogenated rapeseed oil with a mass ratio of 22:2:1.

[0207] After melting and mixing uniformly, the fatty acid composition, solid fat content and SFC of oil composition 1 during isothermal crystallization at 10° C. for 4 minutes were measured.

[0208]Fat composition 2: a mixture of palm olein (IV≥64) and fully hydrogenated soybean oil with a mass ratio of 97:3.

[0209] After melting and mixing uniformly, the fatty acid composition, solid fat content and SFC of oil composition 2 during isothermal crystallization at 10° C. for 4 minutes were measured.

[0210] Oil composition 3: a mixture of soybean oil, palm oil fractionated stearin (IV=48) and fully hydrogenated rapeseed oil at a mass ratio of 22:2:1.

[0211] After melting and mixing uniformly, the fatty acid composition, solid fat...

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Abstract

The invention provides a fat composition for filling or sauce, the fat composition optionally contains an emulsifier, and has the following characteristics: (1) solid fat content ≥ 8% at 10°C; (2) solid fat content at 20°C Fat content ≥ 2%; and (3) Solid fat content ≥ 2% during isothermal crystallization at 10°C for 4 minutes. The oil composition of the present invention has the characteristics of low saturation, the sauce made from the composition is relatively stable, and is not easy to leak oil at high temperature, and can be used in baked products such as bread, cookies and cakes, and is resistant to baking, and the sandwich is not easy to dry out .

Description

technical field [0001] The present invention relates to a fat composition for center or sauce. Background technique [0002] In recent years, the combination of chocolate and bakery products has been favored by consumers, and the amount used for bakery sandwiches, dipping sauces and spreads is also increasing year by year. According to Mintel data, in the past five years, chocolate fillings and spreads in the US baking market have been increasing at an annual rate of 7% [Kelsy Lindsay, The secrets of producing fillings and spreads, Manufacturing Confectioner, 2016, 12(96): 76- 80]. [0003] Sandwiches and spreads can also be called an emulsification system, with fat as the continuous phase, and sugar, milk powder, cocoa powder, nuts, etc. as the dispersed phase, which are dispersed and filled in the crystal skeleton of the fat to form a stable crystal grid structure. Therefore, fat plays a vital role in the processing, shelf life and quality of sandwiches and spreads [see ...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23D9/00
CPCA23D9/00A23G3/54A23G3/40A21D13/38A21D13/31A23D9/013A23D9/02A23D9/04C11B7/0075C11C3/12A23G1/36A23G1/54
Inventor陈寸红张虹徐振波
OwnerWILMAR SHANGHAI BIOTECH RES & DEV CENT