Fat composition comprising basa fish oil, preparation method thereof and application to margarine

A technology of fat composition and pangasius oil, applied in the production/processing of edible oil/fat, edible oil/fat, edible oil/fat components, etc., can solve the problem that oil cannot meet the plasticity requirements of shortening or margarine, The hard problem has not been solved well, and the quality of margarine has deteriorated to achieve the effect of improving the plastic range, improving the non-hardness, and improving digestion and absorption.

Active Publication Date: 2019-05-03
广东至润油脂食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, butter is prone to sanding, resulting in poor margarine quality
At present, some researches use palm oil for certain mixing or other processing, but the problem of post-hardness produced by such methods is still not well resolved
US05357750 records that the oil base using palm oil transesterification in margarine products has little cha

Method used

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  • Fat composition comprising basa fish oil, preparation method thereof and application to margarine
  • Fat composition comprising basa fish oil, preparation method thereof and application to margarine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Fat composition comprising pangasius oil, made from the following raw materials: pangasius oil 15 parts, tallow 5 parts, complex fat A 28 parts, complex fat A is tallow, palm stearin and coconut oil, palm kernel oil The product that transesterification obtains under the effect of lipase, wherein the mass sum of tallow oil, palm stearin and the mass sum mass ratio of coconut oil and palm kernel oil is 15:9; The ratio of tallow and palm stearin is 5:2, the mass ratio of coconut oil and palm kernel oil is 2:1.

Embodiment 2

[0044] A fat composition comprising pangasius oil and pangasius oil stearin, made of the following raw materials: 10 parts of pangasius fish oil, 4.5 parts of pangasius fish oil stearin, 4 parts of butter, 30 parts of compound fat A, compound fat A is beef Oil, palm stearin, fractionated coconut oil, and palm kernel oil are transesterified under the action of lipase, wherein the sum of the mass of tallow, palm stearin and the sum of the mass of fractionated coconut oil and palm kernel oil The mass ratio is 15:10; the ratio of tallow to palm stearin is 6:3, and the mass ratio of fractionated coconut oil to palm kernel oil is 3:1.

Embodiment 3

[0046] A fat composition comprising pangasius oil and pangasius oil stearin, made from the following raw materials: 10 parts of pangasius fish oil, 4.5 parts of pangasius fish oil stearin, 4 parts of butter, 30 parts of compound fat A, wherein pangasius oil is hard The fat is pangasius fish oil stearin with melting points of 38°C and 42°C, which is compounded according to 1:2; compound fat A is tallow, palm stearin, fractionated coconut oil, palm kernel oil, and fractionated palm kernel oil The product obtained by transesterification under the action of lipase, wherein the mass sum of tallow, palm stearin and the mass sum of fractionated coconut oil, palm kernel oil, and fractionated palm kernel oil are in a mass ratio of 15:10; tallow The ratio to palm stearin is 6:3, and the mass ratio of fractionated coconut oil, palm kernel oil, and fractionated palm kernel oil is 3:1:1.

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Abstract

The present invention discloses a fat composition comprising basa fish oil, a preparation method thereof and an application to margarine. The fat composition comprises the following components: 15-20parts of basa fish oil, 3-5 parts of beef tallow and/or mutton fat and 25-30 parts of compound fat A. The compound fat A is a product prepared by subjecting one or more of beef tallow, palm oil stearin and mutton fat, and coconut oil, palm kernel oil, fractionated or hydrogenated coconut oil and fractionated or hydrogenated palm kernel oil to interesterification under the action of a lipase. The reasonable compatibility selection of the raw materials and the improvement of the process method further improve the plastic range of the fat composition, so that the compound fat containing the basafish oil has good compatibility. The interesterification treatment changes the fatty acid distribution structure of triglyceride, and effectively improves the problems of post-hardness and plasticityof oil when applied to the margarine.

Description

technical field [0001] The invention belongs to the technical field of oil processing, and in particular relates to a fat composition containing pangasius oil, a preparation method and an application in margarine. Background technique [0002] Pangasius is an important freshwater aquaculture species in Southeast Asian countries. It belongs to Siluriformes and mainly lives in the Mekong River Basin. It is regarded as a high-quality economic fish. It has fast growth, large individuals, high yield, wide appetite, easy feeding, and white and tender meat. , Delicious taste, rich nutrition, no small thorns between muscles, good for processing and so on. Pangasius oil has a high content of OPO structural oil, and the sn-2 position has a high content of palmitic acid, which is easy to digest and absorb by the human body. At present, research on the processing and preparation of pangasius oil has been applied to breast milk fat substitutes. [0003] In the prior art, pangasius oil h...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007A23D7/04A23D7/005
Inventor 李想温少强温超凡
Owner 广东至润油脂食品工业有限公司
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