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Grease composition as well as preparation method and application thereof

A technology for oil composition and diglyceride solid fat, which is applied in the directions of edible oil/fat components, production/processing of edible oil/fat, edible oil/fat containing fatty acid ester, etc. Cholesterol content in the human body, increasing risks and other problems, to achieve the effect of solving the effect of hard taste and good flavor slow release

Active Publication Date: 2022-07-01
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, natural butter contains a lot of saturated fatty acids, excessive consumption will increase the cholesterol content in the human body and increase the risk of diabetes, hypertension, obesity, metabolic syndrome and other diseases
However, the margarine on the market itself does not have the flavor of natural butter, and more artificial milk flavors and fragrances are added. The aroma is unnatural, the retention time is short, and the coordination with the product is poor.
And the margarine made by hydrogenation contains trans fatty acids, which brings great harm to human health

Method used

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  • Grease composition as well as preparation method and application thereof
  • Grease composition as well as preparation method and application thereof
  • Grease composition as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The oil and fat composition is prepared by compounding 47% olive oil-based diglyceride liquid oil and 53% olive oil-based diglyceride solid fat (weight ratio is 8:9).

[0028] Wherein olive oil based diglyceride liquid oil and olive oil based diglyceride solid fat are obtained by dry extraction of olive oil based diglyceride, the fractionation temperature is 17 ° C, and the obtained liquid oil is olive oil based diglycerol Ester liquid oil, solid is olive oil-based diglyceride solid fat. Wherein olive oil-based diglyceride is obtained by hydrolysis of olive oil to obtain free fatty acid, and then esterification with glycerol to prepare. Take 500 g of olive oil, 200 g of water, and 2 g of lipase TL100 (Novozyme company) and hydrolyze them at 40°C for 6 hours to obtain free fatty acids; free fatty acids and glycerol are added at a mass ratio of 8:1, 2% (accounting for the total mass of glycerol and fatty acids) Lipase RMIM (Novozyme Company) was esterified at 40°C for 24...

Embodiment 2

[0034] The oil and fat composition is prepared by compounding 58.8% of camellia oil-based diglyceride liquid oil and 41.2% of camellia oil-based diglyceride solid fat (weight ratio is 10:7).

[0035] Among them, camellia oil-based diglyceride liquid oil and camellia oil-based diglyceride solid fat are obtained by dry extraction of camellia oil-based diglyceride, and the fractionation temperature is 17 °C, and the obtained liquid oil is camellia oil-based diglyceride. Ester liquid oil, solid is camellia oil-based diglyceride solid fat. Wherein camellia oil-based diglyceride is obtained by hydrolysis reaction of camellia oil to obtain free fatty acid, and then esterification reaction with glycerol to prepare. Take 500 g of camellia oil, 200 g of water, and 2 g of lipase TL100 (Novozyme company) and hydrolyze it at 40 ° C for 6 h to obtain free fatty acid; free fatty acid and glycerol are added according to the mass ratio of 8:1, 2% (accounting for the total mass of glycerol and ...

Embodiment 3

[0041] The oil and fat composition is prepared by compounding 70.6% olive oil-based diglyceride liquid oil and 29.4% camellia oil-based diglyceride solid fat (weight ratio is 12:5).

[0042] Wherein, olive oil-based diglyceride liquid oil and camellia oil-based diglyceride solid fat are both prepared by the preparation methods described in Examples 1 and 2.

[0043] After measurement, the content of diglyceride in the oil and fat composition was 90%, and the content of triglyceride was 10%.

[0044] The following formula was used to prepare margarine (weight percentage): 85% oil and fat composition, 0.8% sodium stearoyl lactylate, 13.95% pure water, 0.25% flavor and fragrance.

[0045] The specific preparation steps are as follows:

[0046] The oil and fat composition was heated to 80° C. to be completely melted, 0.8% sodium stearoyl lactylate was added, stirred to dissolve and mixed to obtain an oil phase. The water phase was obtained by mixing 13.95% pure water with 0.25% ...

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Abstract

The invention discloses a grease composition as well as a preparation method and application thereof. The grease composition is prepared by compounding diglyceride liquid oil and diglyceride solid grease in a mass ratio of (1: 1)-(5: 1), the grease composition comprises the following components in percentage by weight: 80%-95% of diglyceride and 5%-20% of triglyceride, wherein the fatty acids connected to the frameworks of the diglyceride and the triglyceride comprise 13%-29% of palmitic acid, 3%-8% of stearic acid, 52%-71% of oleic acid and 6%-11% of linoleic acid based on the total amount of the fatty acids. When the margarine is applied to preparation of the margarine, the obtained margarine has a characteristic flavor similar to that of natural cream and has a good flavor slow-release effect, and the melting point range of the margarine is 30-45 DEG C. The oil composition is low in saturated fatty acid content and free of trans-fatty acid, and the problem that common vegetable oil-based margarine is hard in taste is solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to an oil and fat composition and its application in preparing margarine. Background technique [0002] Margarine is mainly processed by mixing hydrogenated vegetable oil, animal fat, water and emulsifier, which is an alternative to natural butter. Margarine was first produced in the 19th century. At that time, people gradually realized the harm of excessive oil intake. The oil content in natural cream is more than 80%, and the saturated fatty acid content is extremely high. In order to reduce the intake of animal fat, people use vegetable oil hydrogenation. Later, with physical properties similar to butter, margarine was developed. Margarine is similar to natural cream in appearance, plasticity, taste and quality, with low cost and large output. It is widely used in the field of food processing, giving products a unique flavor and texture. [0003] Natural crea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/01A23D7/04
CPCA23D7/005A23D7/01A23D7/04
Inventor 王永华吴诗敏蓝东明杨博罗日明李志刚王卫飞
Owner SOUTH CHINA UNIV OF TECH