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Anti-frosting grease composition

A technology for oil composition and base oil, which is applied in the fields of edible oil/fat, food ingredients containing oil, food science, etc., and can solve the problems of complex preparation process and the like

Active Publication Date: 2019-07-09
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] Chinese invention patent publication CN104855541A discloses a shortening composition, which is prepared from rice bran solid fat and palm oil through quenching, kneading and aging processes. The composition does not have oil migration, phase separation, consistency mutation, blooming, Sanding, oil separation and other phenomena, but the preparation process is complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Embodiment 1: the preparation of grease composition

[0089] Preparation of base oil: Base oil A: Mix palm oil middle fraction and fully hydrogenated soybean oil at a mass ratio of 9:1, melt at 90°C, mix well, and cool at room temperature to obtain base oil A

[0090] Base oil B: Mix palm oil middle fraction and fully hydrogenated rapeseed oil at a mass ratio of 9:1, melt at 90°C, mix well, and cool at room temperature to obtain base oil B

[0091] Base oil C: Mix palm oil intermediate fraction and palm oil fraction stearin in a mass ratio of 8:2, melt at 90°C, mix well, and cool at room temperature to obtain base oil C

[0092] Base oil D: Mix palm kernel oil fractionated stearin and palm oil fractionated stearin at a mass ratio of 7:3, melt at 90°C, mix evenly, and cool at room temperature to obtain base oil D

[0093] Base oil E: Mix palm kernel oil fractionated stearin and palm oil fractionated stearin at a mass ratio of 9:1, melt at 90°C, mix evenly, and cool at r...

experiment example

[0102] Experimental example of the present invention: by combining base oils A-F with different concentrations of beeswax (BW), melting at 90°C, mixing uniformly, and cooling at room temperature, the oil compositions of experimental examples 1-10 of the present invention were obtained. See Table 2 for details.

[0103] Table 2: Composition of the oil composition of the experimental example

[0104] Numbering 1 2 3 4 5 6 7 8 9 10 composition Base Oil A+ 5% BW Base Oil A+ 1% BW Base Oil A+ 10% BW Base Oil A+ 15% BW Base Oil A+ 20% BW Base Oil B+ 5% BW Base Oil C+ 5% BW Base oil D+ 5% BW Base Oil E+ 5% BW Base oil F+5% BW

Embodiment 2

[0109] Embodiment 2: the preparation of chocolate product

[0110] According to the formulation shown in Table 2, the oil composition prepared in Example 1 (any one of Experimental Examples 1-10 or Comparative Examples 1-12) was weighed and mixed with other materials. Put the obtained mixture into a ball mill, set the speed of the ball mill to 70r / min, grind for 30min, stop at 60°C, add lecithin, continue grinding for 10min, and unload. After the slurry is cooled to about 40°C, pour the plate, and let it stand at 10°C for 10 minutes before demoulding to obtain chocolate blocks.

[0111] Table 4: Chocolate recipe table

[0112] formula Mass percentage / % oil composition 40.0 powdered sugar 37.6 skimmed milk powder 10.0 cocoa powder 12.0 Lecithin 0.4

[0113] For each oil composition, 36 chocolate bars were prepared for subsequent experiments.

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PUM

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Abstract

The invention provides an anti-frosting grease composition used for delaying or inhibiting frosting. The anti-frosting grease composition contains base oil and beeswax, wherein the base oil is prepared from one or more of the following properties: C16 / C18 ratio formed by 3-10 parts of fatty acid, 5-45 of iodine value, 35-41 DEGC of sliding melting point, and the ratio of 3-18 parts of solid fat content (SFC 20) at 20DEG C to solid fat content (SFC 35) at 35DEG C.

Description

technical field [0001] The invention relates to the field of special grease, in particular to a grease composition for suppressing blooming phenomenon and its application. Background technique [0002] Confectionery chocolate has a unique flavor and its consumption is increasing day by day. However, chocolate is prone to blooming during the production and storage process, that is, white spots appear on the surface or the whole is off-white, losing its original luster. According to statistics, blooming accounts for 65-80% of the many chocolate quality problems, and blooming seriously affects the quality of chocolate products, which is a major problem in the chocolate industry. [0003] There are two main types of chocolate frosting: frosting and frosting. It is generally believed that icing is formed by the melting of granulated sugar crystals in chocolate at relatively high humidity, and then recrystallization when the humidity is lowered. In contrast, the occurrence prob...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23G1/36A23G1/32A23G1/30A23G1/54A23G3/40A23G3/36A23G3/34
CPCA23D9/007A23G1/36A23G1/32A23G1/305A23G1/54A23G3/40A23G3/36A23G3/343A23V2002/00A23G2220/20A23G2200/08A23V2250/18A23V2250/1842
Inventor 邬娟郑妍杨武林
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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