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Grease additive, its preparation method, oil and fat composition containing the same, and its preparation method

An additive and oil technology, applied in the field of oil additives, can solve the problem of unsatisfactory crispy taste, and achieve the effects of good spreadability, excellent brittleness and reduced residual oil rate

Active Publication Date: 2022-07-05
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, when the existing oils are cooking food materials, especially when cooking food materials with a crispy taste, the crispy mouthfeel of the processed food is unsatisfactory.

Method used

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  • Grease additive, its preparation method, oil and fat composition containing the same, and its preparation method

Examples

Experimental program
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preparation example Construction

[0107] [Preparation method of oil and fat composition of the present invention]

[0108] The oil and fat composition of the present invention can be obtained by adding the oil and fat additive of the present invention to a base oil and fat. Specifically, the grease additive of the present invention can be dispersed in at least a part of the base grease to be treated, and then the obtained grease can be added to the rest of the base grease to be treated. Alternatively, the grease additive of the present invention can be directly added to the base grease to be treated, and then thoroughly mixed.

[0109] In addition, in an exemplary embodiment of the present invention, the method for preparing the oil and fat composition of the present invention includes: an oxidation step of oxidizing glyceroglycolipids derived from natural sources; and oxidatively modified glyceroglycolipids and waxes obtained The dispersing step in which the ester is compounded with the base grease and dispe...

Embodiment

[0117] Hereinafter, the present invention will be described in further detail by way of examples, but the protection scope of the present invention is not limited to the examples. Unless otherwise specified, "%" in the examples represents "weight %", and parts represent parts by weight.

[0118] Sesame oil foot: the insolubles in the crude sesame oil sedimentation tank and the hydrated oil foot produced in the sesame refining process were purchased from Kerry Cereals and Oils (Qingdao) Co., Ltd.

[0119] Soybean oil foot: hydrated oil foot produced during the degumming process of soybean oil, which contains 25% to 30% water, about 25% soybean oil, and 45% to 55% acetone insoluble matter; purchased from Shanghai Kerry Grain and Oil Industry Co., Ltd.

[0120] Rapeseed oil foot: hydrated oil foot produced during the degumming process of rapeseed oil, purchased from Yihai (Yancheng) Grain and Oil Industry Co., Ltd.

[0121] Commercial glyceroglycolipid monogalactosyldiglyceride ...

preparation Embodiment I-1

[0148] Weigh 0.25g of sesame wax ester and put it in the oil distribution tank. After heating and melting at 70°C, quickly add 19.50g peanut oil to the oil distribution tank, and keep stirring at 70°C for 60 minutes until the oil sample is clear, and then continue to add 0.25g. The modified sesame glyceroglycolipid was fully sheared at 16,000 rpm for 5 min, and then maintained at a temperature of 70° C. for 60 min under slow stirring, and filtered to obtain the oil and fat additive I-1.

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Abstract

The present invention provides an oil and fat additive comprising oxidatively modified glyceroglycolipids and wax esters. The oil-fat composition containing the oil-fat additive of the present invention is excellent in spreadability on food and can improve the glossiness of the product, and the processed food has good brittleness and excellent texture.

Description

technical field [0001] The present invention relates to an oil and fat additive comprising oxidatively modified glyceroglycolipids and wax esters, a preparation method of the oil and fat additive, an oil and fat composition comprising the oil and fat additive, and a method for preparing the oil and fat composition. Background technique [0002] Glycolipids refer to compounds in which sugars are linked to lipids by glycosidic linkages through their hemiacetal hydroxyl groups. Glycolipids can be classified into glycosphingolipids, glyceroglycolipids, and steroid-derived glycolipids according to their lipid moieties. Glycolipids whose lipid moieties are glycerolipids are called glycoglycerolipids, which are important components of cell membranes. part. Glycerolipids in plants contain more glycolipids, and glyceroglycolipids have certain biological activity and surface activity. The existing literature reports that glyceroglycolipids have the following biological activities: 1....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 梅方义史海明王红玲王旭
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT