Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Grease composition and whipped non-dairy cream containing grease composition

An oil and fat composition and oil technology, which are applied in the production/processing of edible oil/fat, edible oil/fat, edible oil/fat composition, etc., can solve the problems of low pasting rate, long pasting time, and poor shape retention.

Active Publication Date: 2019-06-25
嘉里特种油脂(上海)有限公司
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The invention aims to improve the application stability of the whipping cream system caused by non-hydrogenated oils, such as the rough foam of the whipped product, poor standing, long whipping time, low whipping rate, poor shape retention, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Grease composition and whipped non-dairy cream containing grease composition
  • Grease composition and whipped non-dairy cream containing grease composition
  • Grease composition and whipped non-dairy cream containing grease composition

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0061] The preparation of the emulsion usually includes the preparation of the water phase and the oil phase, and the steps of mixing, quenching, aging and the like of the oil phase and the water phase. Usually, the preparation of the oil phase includes heating the oil component to eg 50-70°C, then adding an appropriate amount of emulsifier and stirring to dissolve the emulsifier in the oil. The preparation of the water phase includes dissolving the degreasing agent, the remaining emulsifier and other ingredients in water, and stirring evenly. The water is usually heated to 60 to 75°C.

[0062] When mixing, slowly pour the oil phase into the water phase and stir rapidly at 60 to 70°C to fully mix the two. Water lost during mixing can be replenished. After mixing, the resulting emulsion can be sterilized, for example, heated at 65 to 80° C. for 5 to 10 minutes for pasteurization. Water can be added appropriately during sterilization. The obtained emulsion can be homogenized...

Embodiment 1

[0089] Weigh raw oils and fats and add them into a three-neck bottle, said raw oils and fats are: 500g of PKST; 125g of ST, 125g of Hard ST and 250g of PKST; or 125g of ST and 375g of PKST. Dehydration at 105°C for 30min under reduced pressure (pressure<100Pa); add 0.4% (calculated based on the mass of mixed oil) sodium methoxide as a catalyst, and react at 105°C under reduced pressure (pressure<100Pa) for 40min; Add citric acid (10% concentration, w / w) twice to terminate the reaction, wash with water until neutral; dehydrate at 105°C for 1-1.5 hours under reduced pressure (pressure <100Pa), add activated clay with an oil weight of 1.5% , continue to stir for 25 minutes to decolorize, then filter with suction at 70°C, and finally deodorize at 240°C under reduced pressure and nitrogen for 2 hours to obtain CIEPKST (ie, the transesterification product of PKST), CIE (ST: Hard ST: PKST = 25:25 :50) (that is, the transesterification product of ST, Hard ST and PKST in the mass ratio...

Embodiment 2

[0110] The whipping cream was prepared according to the formula shown in Table 8.

[0111] Table 8

[0112] Ingredients

content(%)

raw material source

moisture

50-65

oil composition

18-35

The fat of embodiment one

Maltose syrup

8-20

Provided by Shengtai

White sugar

8-20

commercially available

Emulsifier:

sodium caseinate

0-2

provided by fonterra

Tween 60

0-2

Provided by Lonza

Mono, Diglycerides of Fatty Acids

0-2

Danisco offers

Span 60

0-2

Provided by Lonza

Thickener:

Hydroxypropylmethylcellulose

0-2

Dow offers

Colloids (xanthan gum, guar gum, etc.)

0-2

Danisco

sodium alginate

0-2

Danisco

food flavor

Appropriate amount

Moisture retention agent:

Dipotassium phosphate

0-2

Corondo

Salt

0-2

commercially available

total

...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention provides a grease composition and a whipped non-dairy cream containing the grease composition. The grease composition of the present invention comprises a transesterification product containing the grease having the palm kernel oil fractionated stearin, the palm kernel oil fractionated stearin, and optionally a palm kernel oil, or the transesterification product, the palm kernel oilfractionated stearin, and optionally the palm kernel oil. The non-dairy cream prepared by using the grease composition of the invention has high whipping rate, short whipping time, the hardness of thefoam after whipping is increased, the mouthfeel is thick, and the contour of piping is clear and the standing is good, which overcomes the problems that the non-hydrogenated product is easy to causethe rough foam of the whipped product, the standing degree is poor, the whipping time is long, and the whipping rate is low.

Description

technical field [0001] The invention relates to an oil composition and whipped non-dairy cream containing the oil composition. Background technique [0002] Non-dairy cream is made of vegetable oil as the main raw material, adding water, protein, emulsifier, thickening stabilizer, flavor and pigment, etc., after strict processes such as batching, emulsification, sterilization, homogenization, cooling, and filling. A special cream product for decorating. [0003] Wherein the kind of fat, melting point and composition have important effect on texture, organoleptic property and storage stability of whipped cream [Knightly, W.H., 1968, The role of ingredients in the formulation of whippedtopping, Food Technology, 22, 73-86 ; Yang Xiaobo, Liu Fan, Wang Xiaoying, Cai Yunsheng, "The effect of oil on the melting resistance of ice cream", "Food Industry", 1998, 1, 7-8]. Fats with a relatively high degree of hardening are especially suitable for making whipped bubble products, becau...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23D9/007A23D9/04A23D7/005A23D7/04
Inventor 黎丽揭志强张虹
Owner 嘉里特种油脂(上海)有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com