Molecular-rearrangement whole-nutrient edible oil

A technology of edible oil and complete nutrition, which is applied in the field of new edible oil, can solve the problems such as inability to be used, and achieve the effect of improving taste, benefiting human body absorption and bioutilization

Inactive Publication Date: 2003-08-27
郑春学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both can supplement the insufficient intake of certain types of e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Three edible oils were esterified by molecular recombination. Soybean oil, lard oil, and perilla oil that have been refined and analyzed by fatty acids are formulated as blended oil according to the oil weight ratio: soybean oil / lard oil / perilla oil=1 / 1.13 / 0.2; or soybean oil / purple oil Su oil / lard oil=5 / 1 / 5.6 is formulated into a blended oil, which is esterified, and its fatty acid composition ratio is:

[0019] S / M / P=0.8 / 1 / 1.0

[0020] P / S=1.2

[0021] ω 6 / ω 3 =3.5

Embodiment 2

[0023] The four oils are molecularly re-esterified. Take by weighing sunflower oil, peanut oil, lard, perilla oil refined and its composition through total fat analysis, by oil weight ratio: sunflower oil / peanut oil / lard oil / perilla oil=1.5 / 2 / 1 / (4.0 -4.8) Formulated into blended oil, esterified, and its fatty acid composition ratio is:

[0024] S / M / P=(0.75~0.76) / 1 / (0.86~0.94)

[0025] P / S=(1.13~1.26)

[0026] ω 6 / ω 3 =(3.65~3.80)

[0027] In the implementation, 0.1% vitamin E was added as an antioxidant.

[0028] In the present embodiment, the oil weight and fatty acid conversion factor is 0.9 (also can be based on actual value).

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Abstract

The present invention relates to a full nutrient edible oil series. According to their respective composition, fatty acid content and fatty acid content necessary for human body said series is made up by adopting three or more than three kinds of edible oil. It is characterized by that it is a new type full-nutrient edible oil reconstituted on molecular level by adopting molecular recombination techinque, and the composition proportion of S, M, P, omega 6 and omega 3 being in edible oil is reasonable, and its nutrients are easily absorbed by human body, and beneficial for health for human body.

Description

technical field [0001] The invention relates to a full-nutrition edible oil, in particular to a new type of edible oil which reconstructs and combines various fatty acids in the oil at the molecular level, has a reasonable composition ratio of the fatty acids, and meets the needs of human health with comprehensive nutrition. Background technique [0002] Fat (including edible oil) in the diet can provide energy and nutrients for the human body, and its function comes from the fatty acids in the fat. The main components of animal and vegetable oils are fatty acid triglycerides (TG), the difference is only the fatty acids that make up TG are different. Fatty acids in TG are divided into chemical structures: saturated fatty acids (S, without double bonds), monounsaturated fatty acids (M, containing one double bond), polyunsaturated fatty acids (P, containing two or more double bonds) . Unsaturated fatty acids with multiple double bonds are divided into ω according to the posi...

Claims

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Application Information

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IPC IPC(8): A23D9/007
Inventor 郑春学
Owner 郑春学
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