Duck oil shortening product and manufacturing process.

Abstract

OCR *** 2 / 11 / 2566 This invention relates to duck oil shortening products and their manufacturing process. Duck oil contains organogelators and anti-redeposition agents. The process of making duck oil involves using leather fat. And the duck fat is rendered to obtain duck oil. Then, organogellators and preservatives are dissolved in it. Sauté the rancid duck fat and heat until the mixture melts and becomes a homogeneous mass. Then pour it into a container and let it cool. Immerse it in an ice bath, seal it with an opaque plastic lid, and freeze it to induce crystal rearrangement. Then, store it at a temperature of 4 degrees Celsius.

Claims

OCR *** 2 / 11 / 2566 1. Duck oil shortening product contains the following ingredients: Organogellator at a rate of 1% by weight. Antioxidant, 0.05% by weight. Duck oil, 98.95% by weight.

2. The manufacturing process for the oil-based shortening product as per claim 1 involves the following steps: A. Render the duck skin and fat at 98-100 degrees Celsius for 1.5 minutes. 3.5 hours to get duck oil. B. Dissolve the organogellator and antioxidant in the duck oil obtained from step A. By preparing a mixing tank, dissolve the organogellator in 20 percent duck oil and heat it. Up to 80 degrees Celsius to allow the mixture to dissolve and become homogeneous. In mixing tank 2, dissolve the protective agent. To induce rancidity, add 20 percent duck oil and heat it to 85 degrees Celsius. Then pour the solution into both tanks. Pour into the remaining duck oil and heat until the mixture melts and becomes a homogeneous mixture at 80 degrees Celsius. Until it melts and becomes a homogeneous mixture. C. Next, pour the substance obtained from step B into a container and cool it down by immersing it in an ice bath for a certain period of time. After 10 minutes, seal with an opaque plastic lid. d. Freeze at -20 degrees Celsius for 24 hours to allow for rearrangement. The crystals were then stored at a temperature of 4 degrees Celsius.

3. Duck oil shortening product, pursuant to claim clause 1, where the organogelator is selectable. Derived from triacylglycerol (TG), policosanol (PC), or carnaubavex (CW), and protective agents. Rancidity can be detected by selecting substances such as tertiary butyl hydroquinone (TBHO) or vitamin E.

4. Duck Oil Shortening Product, as per Claim 1, where the best organogelator is... The best use of policosanol (PC) and an antioxidant is vitamin E.