Anti-blooming oil composition

A technology of oil composition and food, which is applied in the direction of edible oil/fat, oil-containing food ingredients, food science, etc., can solve the problems of complex preparation process, etc., and achieve the effect of simple operation, low energy consumption and low cost

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

[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] Example 1: Preparation of oil and fat composition

[0089] Preparation of base oil: base oil A: mix the palm oil intermediate extract and fully hydrogenated soybean oil in 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 the palm oil intermediate extract and fully hydrogenated rapeseed oil in a mass ratio of 9:1, melt at 90°C, and after mixing evenly, cool at room temperature to obtain base oil B

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

[0092] Base oil D: Mix palm kernel oil fractionated stearin and palm oil fractionated stearin in a mass ratio of 7:3, melt at 90°C, and after mixing evenly, place it at room temperature for cooling to obtain base stock oil D

[0093] Base oil E: Mix palm kernel oil fractionated stearin and palm oil fracti...

experiment example

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

[0103] Table 2: Composition of oil and fat compositions of experimental examples

[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] Example 2: Preparation of chocolate products

[0110] According to the formula shown in Table 2, weigh the oil and fat composition prepared in Example 1 (any of Experimental Examples 1-10 or Comparative Examples 1-12), and mix with other materials. The obtained mixture was added to the ball mill, the speed of the ball mill was set to 70 r / min, the grinding was performed for 30 min, the machine was stopped at 60° C., lecithin was added, the grinding was continued for 10 min, and the material was discharged. After the slurry was cooled to about 40° C., the plate was poured, and after standing at 10° C. for 10 minutes, the mold was demolded to obtain chocolate blocks.

[0111] Table 4: Chocolate Recipe Table

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

[0113] For each oil and fat composition, 36 chocolate bars were prepared and used for subs...

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PUM

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Abstract

The present invention provides an oil and fat composition for delaying or inhibiting blooming, comprising a base oil and beeswax, wherein the base oil has one or more properties selected from the group consisting of: 3-10 fatty acid composition C16 / C18 ratio, iodine number of 5-45, slip melting point of 35-41°C, and ratio of solid fat content at 20°C (SFC20) to solid fat content at 35°C (SFC35) of 3-18.

Description

technical field [0001] The invention relates to the field of special oils and fats, in particular to a fat and oil composition for inhibiting blooming phenomenon and its application. Background technique [0002] Confectionary chocolate has a unique flavor and its consumption is increasing day by day. However, during production and storage, chocolate is prone to blooming, that is, white spots appear on the surface or overall grayish white, and lose its original luster. According to statistics, blooming problem accounts for 65-80% of the chocolate quality problems, and blooming seriously affects the quality of chocolate products, which is a major global problem in the chocolate industry. [0003] There are two main types of chocolate frosting: icing and oil frosting. It is generally believed that icing is formed when sugar crystals in chocolate melt at relatively high humidity and then recrystallize when the humidity is lowered. In contrast, the occurrence of oil frost is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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