Marula oil composition and frying oil comprising the same

Abstract

The present application provides a shea butter oil composition having a peroxide value of 5 mmol / kg or less and a foam height value of 5 cm or less when heated at 150°C to 210°C for 0.5 days to 5 days. A frying oil of the present application contains the shea butter oil composition and at least one other oil or fat. The shea butter oil composition and the frying oil of the present application have excellent heat stability and frying stability, and the peroxide value and the foam height value do not significantly increase even when subjected to long-term frying.

Description

Technical Field

[0001] This invention relates to a shea butter composition, a method for preparing the shea butter composition, a frying oil comprising the shea butter composition, and a method for preparing the same. More specifically, it relates to a shea butter composition exhibiting excellent oxidative stability, low foaming value, and excellent heat resistance, and a frying oil exhibiting excellent frying stability, effectively suppressing the increase in peroxide value and foaming value during prolonged frying. Background Technology

[0002] During storage and sales, oily foods are susceptible to oxidation, hydrolysis, and polymerization due to exposure to light, oxygen, moisture, and heat. These changes not only destroy the nutrients in the oils but also produce harmful substances such as aldehydes, ketones, free fatty acids, and polymers. Furthermore, hydroperoxides, intermediate products of free radical-induced auto-oxidation of oils, are partially converted into peroxide free radicals after entering the body by various metal ions. These free radicals can activate tyrosine oxidase or directly catalyze the production of melanin from tyrosine. Melanin accumulates and deposits in skin tissue, forming age spots. In addition, these free radicals can damage DNA, leading to tumor development.

[0003] In addition to the chemical changes mentioned above, oils undergo a series of physical changes during frying, such as darkening in color, increasing viscosity, and foaming. As frying time increases, the color of the frying oil darkens further, the viscosity increases further, and foaming becomes more severe, which can make frying impossible. Furthermore, fried foods prepared in this way will have a shorter shelf life.

[0004] Currently, existing technologies provide methods to inhibit the rise of peroxide value in oils and fats.

[0005] CN 101717695A (Patent Document 1) discloses a method for reducing the peroxide value of natural oils. In this method, a 3-5% (w / w) NaHSO3 solution is used as a reducing agent. The solution is mixed with the natural oil at an oil temperature of 80-85℃ and allowed to stand for at least 6 hours. After draining the waste liquid, the oil is washed with a mixed aqueous solution of NaCl and NaOH at 83-84℃, followed by washing once with an aqueous solution of NaCl and then with filtered water. The oil is then vacuum dehydrated and dried to obtain the final product, oil. This method can effectively reduce the peroxide value of oils.

[0006] CN 104263508 (Patent Document 2) provides a method for reducing the peroxide value of sea buckthorn fruit oil. The method is briefly described as follows: first, crude oil is prepared by pressing; then, the crude oil is decolorized and deodorized to obtain sea buckthorn fruit oil with a water content ≤5%, and the vitamin E content of this oil is 0.5-2.0%. This method can reduce the peroxide value of sea buckthorn fruit oil, improve its antioxidant capacity, and extend its shelf life.

[0007] The study in the article "Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil" (Non-Patent Literature 1) found that rosemary extract, when combined with α-tocopherol, ascorbyl palmitate and citric acid, can significantly inhibit the formation of peroxides.

[0008] Shea butter is an oil extracted from the shea tree, typically off-white in color. It is known as a component of skincare product formulations and a cocoa butter substitute. Shea butter is also used as a raw material in the production of margarine, soap, and detergents. Recent studies have found that shea butter possesses certain biological activities; in Africa, it is used to treat rheumatism, rhinitis, leprosy, coughs, and fractures. Furthermore, it is commonly used in Africa to prevent stretch marks and gnat infections. The biological activity of shea butter is mainly attributed to its high content of unsaponifiables, primarily triterpenes. In practical applications, shea butter can be modified using physical or chemical methods. Fractionation of shea butter yields high-melting-point and low-melting-point triglycerides. Hydrogenation can further increase the melting point and improve oxidative stability. High-melting-point triglycerides can be used as thickeners in skincare products, while low-melting-point triglycerides can be used as lubricants in skincare lotions. Unsaponifiable matter in shea butter can be enriched using various separation techniques to obtain high-content unsaponifiable matter for utilization. From the perspective of fatty acid composition, shea butter contains abundant monounsaturated fatty acids, exhibiting good oxidative stability during processing and storage. Experiments have shown that while shea butter possesses good oxidative stability, it exhibits significant foaming during frying.

[0009] A review of domestic and international literature revealed that lowering the peroxide value of oils typically involves adding antioxidants. Conversely, reducing foaming height usually involves directly adding defoamers to the oil.

[0010] Patent Document 1: CN 101717695A Patent Document 2: CN 104263508 Non-patent document 1: Comparison of antioxidant and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid insunflower oil, Food Chemistry Volume 71, Issue 2, Pages 229–233. Summary of the Invention

[0011] As mentioned above, in the prior art, additives are added to oils to reduce their peroxide value and foaming height. However, these methods do not address the issue of reducing the peroxide value and foaming height of the oils based on their composition.

[0012] Through in-depth research, the inventors surprisingly discovered that treating shea butter with C1-C6 lower alcohols can further improve its oxidative stability while effectively suppressing foaming, resulting in a shea butter composition with excellent heat resistance. Furthermore, the inventors conducted further research and found that by compounding the shea butter composition of this invention with other oils or undergoing transesterification, the resulting frying oil exhibits excellent frying stability. During prolonged frying, it not only effectively suppresses the increase in foam height but also effectively inhibits the rise in peroxide value, thereby significantly extending the shelf life of the frying oil and the shelf life of fried foods.

[0013] Therefore, the present invention provides a shea butter composition that has excellent heat stability and exhibits good frying stability during frying.

[0014] The present invention also provides a novel frying oil that exhibits excellent frying stability during the frying process. Not only is the increase in peroxide value suppressed, but the increase in oil foaming value is also suppressed. This can extend the service life of the frying oil and the shelf life of fried foods, thereby reducing production costs, increasing the utilization rate of frying oil, and improving the quality of fried foods.

[0015] One object of the present invention is to provide a shea butter composition having a peroxide value of less than 5 mmol / kg and a foam height of less than 5 cm when heated at 150°C to 210°C for 0.5 to 5 days.

[0016] Another object of the present invention is to provide a method for preparing a shea butter composition.

[0017] Another object of the present invention is to provide a frying oil containing the shea butter composition of the present invention and at least one other oil.

[0018] Another object of the present invention is to provide a method for preparing frying oil.

[0019] Another object of the present invention is to provide a fried food product obtained using the shea butter composition of the present invention or the frying oil of the present invention.

[0020] Specifically, the present invention provides the following.

[0021] [1] A shea butter composition having a peroxide value of less than 5 mmol / kg and a foam height of less than 5 cm when heated at 150℃~210℃ for 0.5 days to 5 days.

[0022] [2]. [1] The shea butter composition, wherein the peroxide value is less than 3 mmol / kg.

[0023] [3]. The shea butter composition described in [1] or [2], wherein the foam height is less than 3 cm.

[0024] [4]. The shea butter composition described in any one of [1] to [3] is obtained by mixing C1-C6 lower alcohols and shea butter.

[0025] [5]. [4] The shea butter composition, wherein the mixing temperature is 30~60℃, preferably 40~50℃.

[0026] [6]. The shea butter composition described in [4] or [5], wherein the C1-C6 lower alcohol is at least one selected from methanol, ethanol, propanol, isopropanol, butanol, pentanol and hexanol, preferably at least one selected from ethanol, propanol and isopropanol, more preferably ethanol.

[0027] [7]. The shea butter composition according to any one of [4] to [6], wherein the lower alcohol and shea butter are mixed in a weight ratio of 0.25:1 to 20:1, preferably 0.5:1 to 15:1, more preferably 1:1 to 10:1.

[0028] [8]. The shea butter composition according to any one of [4] to [7], wherein the mixing treatment is carried out for 0.1 to 4 hours, preferably 1 to 3 hours.

[0029] [9]. The shea butter composition according to any one of [1] to [8] contains at least one additive selected from the group consisting of: defoamer, stabilizer, antioxidant and emulsifier.

[0030]

[10] . The shea butter composition described in any one of [1] to [8] does not contain any or both of the defoamers and antioxidants.

[0031]

[11] . The shea butter composition described in any one of [1] to [8] does not contain any or both of the stabilizers and defoamers.

[0032]

[12] . A method for preparing the shea butter composition according to any one of [1] to [8], comprising the following step (b): (b) Mix C1-C6 lower alcohols and shea butter.

[0033]

[13] .

[12] The method for preparing the shea butter composition, wherein the mixing temperature is 30~60℃, preferably 40~50℃.

[0034]

[14] . The method for preparing the shea butter composition described in

[12] or

[13] , wherein the C1-C6 lower alcohol is at least one selected from methanol, ethanol, propanol, isopropanol, butanol, pentanol and hexanol, preferably at least one selected from ethanol, propanol and isopropanol, more preferably ethanol.

[0035]

[15] . A method for preparing the shea butter composition according to any one of

[12] to

[14] , wherein the lower alcohol and shea butter are mixed in a weight ratio of 0.25:1 to 20:1, preferably 0.5:1 to 15:1, and more preferably 1:1 to 10:1.

[0036]

[16] . A method for preparing the shea butter composition according to any one of

[12] to

[15] , wherein a mixing treatment is performed for 0.1 to 4 hours, preferably 1 to 3 hours.

[0037]

[17] . A method for preparing the shea butter composition according to any one of

[12] to

[16] , wherein step (a) is performed before step (b). (a) Add C1-C6 lower alcohols to heated shea butter.

[0038]

[18] .

[17] The method for preparing the shea butter composition, wherein in step (a), the shea butter is heated to 30~50°C, preferably 35~45°C, more preferably 40~45°C.

[0039]

[19] . A method for preparing the shea butter composition according to any one of

[12] to

[18] , wherein, after step (b), step (c) is performed. (c) Filter the mixture obtained in step (b) to remove C1-C6 lower alcohols from the filtrate.

[0040]

[20] .

[19] The method for preparing the shea butter composition, wherein in step (c), the mixed liquid obtained in step (b) is cooled to below 25°C, preferably to below 10°C, and left to stand for 1 hour to 72 hours, preferably 4 to 48 hours, more preferably 12 to 36 hours, and then filtered.

[0041]

[21] .

[19] or

[20] The method for preparing the shea butter composition, wherein in step (c), C1-C6 lower alcohols are removed from the filtrate by rotary evaporation at 40-60°C for 0.5 to 3 hours.

[0042]

[22] . A method for preparing the shea butter composition according to any one of

[19] to

[21] , wherein, after step (c), the following step (d) is further performed. (d) Deodorize the liquid obtained from step (c) at 40°C to 60°C for 1 to 4 hours.

[0043]

[23] . Use of any one of the shea butter compositions described in [1] to

[11] for the preparation of frying oil.

[0044]

[24] . Frying oil comprising any one of the shea butter compositions described in [1] to [8] and at least one other oil.

[0045]

[25] .

[24] The frying oil, wherein, according to the method for determining the frying stability of oil, after frying for 5 days, the frying oil has a bubble height of less than 5 cm and a peroxide value of less than 5 mmol / kg, preferably a bubble height of less than 4 cm and a peroxide value of less than 4 mmol / kg, more preferably a bubble height of less than 3 cm and a peroxide value of less than 3 mmol / kg.

[0046]

[26] . The frying oil described in

[24] or

[25] , wherein the ratio of the shea butter composition to at least one other oil by weight is 1:99 to 60:40, preferably 1:99 to 50:50, more preferably 5:95 to 50:50, more preferably 30:70 to 50:50, and most preferably 40:60 to 50:50.

[0047]

[27] .

[24] ~

[26] any of the frying oils described herein, wherein the other oils are selected from at least one of vegetable oils and animal oils.

[0048]

[28] . The frying oil described in any one of

[24] to

[27] , wherein the other oils are selected from palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, peanut oil, coconut oil, cottonseed oil, flaxseed oil, safflower seed oil, perilla oil, camellia seed oil, castor oil, olive oil, tallow tree seed oil, sesame oil, corn oil, rice bran oil, walnut oil, grape seed oil, Sichuan pepper seed oil, seaweed oil, peony seed oil, pumpkin seed oil, tomato seed oil, hemp seed oil, gardenia oil, wheat germ oil, long-stalked almond oil, *Sapindus mukorossi* oil, tung seed oil, *Torreya grandis* seed oil, and winged fruit. Oils, including at least one of the following: Eucommia ulmoides seed oil, Acer truncatum seed oil, Sacha indica fruit oil, Cornus officinalis oil, Vernicia fordii seed oil, Hemp seed oil, Cornus officinalis oil, Rhus chinensis fruit oil, Cashew nut oil, Avocado fruit oil, Cucurbita moschata fruit oil, Chestnut fruit oil, Avocado oil, Lard, Macadamia nut oil, Terminalia catappa fruit oil, Rhizoma pinnatifidae oil, Peanut oil, Butterfly fruit oil, Cordyceps sinensis oil, Almond oil, Hazelnut oil, Pine nut oil, Rubber seed oil, Evening primrose seed oil, Walnut oil, Sesame seed oil, Borage seed oil, Sea buckthorn seed oil, Tea seed oil, Butter, Lard, Sheep fat, Fish fat, and Chicken fat.

[0049]

[29] .

[24] to

[28] any of the frying oils described herein, wherein the oil further comprises at least one additive selected from the group consisting of: defoamers, stabilizers, antioxidants and emulsifiers.

[0050]

[30] .

[24] ~

[28] any of the frying oils described herein, wherein the oil does not contain any or both of the defoamers and antioxidants selected from the group consisting of defoamers and antioxidants.

[0051]

[31] .

[24] ~

[28] The frying oil described in any one of them, wherein it does not contain any or both of the stabilizers and emulsifiers.

[0052]

[32] . A method for preparing frying oil, wherein the shea butter composition described in any one of [1] to

[11] is compounded with at least one other oil.

[0053]

[33] .

[32] The method for preparing frying oil, wherein the compounding ratio of shea butter composition with at least one other oil by weight is 1:99~60:40, preferably 1:99~50:50, more preferably 5:95~50:50, more preferably 30:70~50:50, and most preferably 40:60~50:50.

[0054]

[34] . The method for preparing frying oil described in

[32] or

[33] , wherein the other oils are selected from palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, peanut oil, coconut oil, cottonseed oil, flaxseed oil, safflower seed oil, perilla oil, camellia seed oil, castor oil, olive oil, tallow tree seed oil, sesame oil, corn oil, rice bran oil, walnut oil, grape seed oil, Sichuan pepper seed oil, seaweed oil, peony seed oil, pumpkin seed oil, tomato seed oil, hemp seed oil, gardenia oil, wheat germ oil, long-stalked almond oil, *Sapindus mukorossi* oil, tung seed oil, *Torreya grandis* seed oil, and winged barley flour. Fruit oil, Eucommia ulmoides seed oil, Acer truncatum seed oil, Sacha indica fruit oil, Cornus officinalis oil, Vernicia fordii seed oil, Hemp seed oil, Cornus officinalis oil, Rhus chinensis fruit oil, Cashew nut oil, Avocado fruit oil, Cucurbita moschata fruit oil, Chestnut fruit oil, Avocado oil, Lard fruit oil, Macadamia nut oil, Terminalia catappa fruit oil, Rhizoma pinnatifidae oil, Peanut oil, Butterfly fruit oil, Cordyceps sinensis oil, Almond oil, Hazelnut oil, Pine nut oil, Rubber seed oil, Evening primrose seed oil, Walnut oil, Sesame seed oil, Borage seed oil, Sea buckthorn seed oil, Tea seed oil, Butter, Lard, Sheep fat, Fish fat, and Chicken fat.

[0055]

[35] . A method for preparing frying oil, wherein the shea butter composition described in any one of [1] to

[11] is mixed with at least one other oil and then subjected to transesterification.

[0056]

[36] .

[35] The method for preparing frying oil, wherein the transesterification includes the following steps: (a) Dehydrating a mixed oil obtained by mixing the shea butter composition of any one of [1] to

[11] with at least one other oil, wherein the dehydration is preferably carried out under reduced pressure; (b) Add transesterification catalyst to the dehydrated mixed oil from step (a) and react to obtain a reaction mixture; (c) Add an acidic substance to the reaction mixture obtained in step (b) and wash; and (d) Dehydration is carried out, preferably under reduced pressure.

[0057]

[37] .

[36] The method for preparing frying oil, wherein after step (d), it further includes step (e), wherein a decolorizing agent is added to the dehydrated mixed oil in step (d) for decolorization, and then the mixture is filtered at a temperature 5-10°C above the melting point of the oil, wherein the decolorizing agent is preferably selected from at least one of kaolin, activated carbon, and decolorizing sand.

[0058]

[38] .

[36] or

[37] The method for preparing frying oil, wherein in step (a), the mixing ratio of shea butter composition and at least one other oil by weight is 10:90 to 60:40, preferably 10:90 to 50:50, more preferably 20:80 to 50:50, more preferably 30:70 to 50:50, and most preferably 40:60 to 50:50.

[0059]

[39] .

[36] ~

[38] The method for preparing frying oil according to any one of the following, wherein in step (a), the pressure of the reduced pressure condition is less than 100 Pa, and the oil is dehydrated at 80℃~120℃ for 0.2 hours~2 hours.

[0060]

[40] .

[36] ~

[39] The method for preparing frying oil according to any one of the following, wherein, in step (b), the transesterification catalyst used is an alkaline catalyst, preferably at least one selected from methacrylate, ethanolate and caustic soda, more preferably at least one selected from sodium hydroxide, sodium methoxide and potassium hydroxide.

[0061]

[41] .

[36] ~

[40] The method for preparing frying oil according to any one of the following, wherein, in step (b), the content of the transesterification catalyst is 0.2%~2% by weight, more preferably 0.5%~1% by weight, relative to the mixed oil.

[0062]

[42] .

[36] ~

[41] The method for preparing frying oil according to any one of the claims, wherein in step (b), the reaction is carried out under reduced pressure, preferably the pressure of the reduced pressure is less than 100 Pa.

[0063]

[43] .

[36] ~

[42] The method for preparing frying oil according to any one of the claims, wherein in step (b), the reaction is carried out under heating conditions, preferably heated to 90°C~110°C, more preferably heated to 95~105°C, and the reaction is preferably carried out for 0.5 hours~1 hour.

[0064]

[44] .

[36] ~

[43] The method for preparing frying oil according to any one of the claims, wherein in step (c), an acidic substance is added in a weight of 1.5-2 times relative to the catalyst.

[0065]

[45] .

[36] ~

[44] The method for preparing frying oil according to any one of the following, wherein, in step (c), the acidic substance is selected from at least one of acetic acid, propionic acid, tartaric acid, citric acid and citric acid, preferably citric acid.

[0066]

[46] .

[36] ~

[45] The method for preparing frying oil according to any one of the claims, wherein in step (c), the oil is washed with water and / or ethanol until neutral.

[0067]

[47] .

[36] ~

[46] The method for preparing frying oil according to any one of the following, wherein in step (d), the pressure of the reduced pressure condition is less than 100 Pa, and the oil is dehydrated at 90℃~110℃ for 0.5 hours~1 hour.

[0068]

[48] .

[36] ~

[47] The method for preparing frying oil according to any one of the claims, wherein in step (e), the decolorizing agent is 1.5% to 3.5% by weight relative to the mixed oil, and optionally, the mixture is stirred for 0.5 to 1 hour after the decolorizing agent is added.

[0069]

[49] . The method for preparing frying oil according to any one of

[35] ~

[48] , wherein the other oils are selected from palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, peanut oil, coconut oil, cottonseed oil, flaxseed oil, safflower seed oil, perilla oil, camellia seed oil, castor oil, olive oil, tallow tree seed oil, sesame oil, corn oil, rice bran oil, walnut oil, grape seed oil, Sichuan pepper seed oil, seaweed oil, peony seed oil, pumpkin seed oil, tomato seed oil, hemp seed oil, gardenia oil, wheat germ oil, long-stemmed almond oil, *Sapindus mukorossi* oil, tung seed oil, and *Torreya grandis* seed oil. The following are listed as oils: winged fruit oil, eucommia seed oil, maple seed oil, sacha inchi oil, cornelian cherry oil, tung oil, hemp seed oil, cornelian cherry oil, sumac fruit oil, cashew oil, avocado oil, cucumber oil, chestnut oil, avocado oil, lard oil, macadamia nut oil, terminalia palm oil, purslane oil, peanut oil, butterfly fruit oil, chamomile oil, almond oil, hazelnut oil, pine nut oil, rubber seed oil, evening primrose seed oil, walnut oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tea seed oil, butter, lard, mutton fat, fish fat, and chicken fat.

[0070]

[50] .

[35] ~

[48] The method for preparing frying oil according to any one of the claims, comprising the method for preparing shea butter composition according to any one of the claims

[19] ~

[22] , wherein, after step (c) in the method for preparing shea butter composition, the resulting liquid mixture is compounded and / or transesterified with at least one other oil, preferably, the other oil is selected from at least one of tallow, palm oil and rapeseed oil.

[0071]

[51] . Fried food, which is obtained by using any one of the shea butter oil compositions described in [1] to

[11] or any one of the frying oils described in

[24] to

[31] .

[0072] Invention Effects The shea butter composition of the present invention has excellent heat resistance and good oxidative stability during frying, while the increase in foam height is effectively suppressed.

[0073] Furthermore, the frying oil of this invention exhibits excellent frying stability. During frying, the increase in peroxide value and the increase in oil foaming height are effectively suppressed. This extends the service life of the frying oil and the shelf life of fried foods, thereby reducing production costs, increasing the utilization rate of the frying oil, and improving the quality of fried foods. Detailed Implementation

[0074] The technical solutions of the present invention will be described in detail below.

[0075] [Shea butter composition] When the shea butter composition of the present invention is heated at 150°C to 210°C for 0.5 to 5 days, the peroxide value (PV) is less than 5 mmol / kg and the foam height is less than 5 cm.

[0076] Peroxide value (PV) is an indicator of the degree of oxidation of oils and fats, representing the content of reactive oxygen species in a sample. The lower the PV of an oil or fat, the lower the content of reactive oxygen species, the stronger its oxidative stability, and the less likely it is to deteriorate during storage or use. In daily use, when frying food, the PV of the oil continuously increases due to its prolonged exposure to air and heating.

[0077] The shea butter composition of the present invention exhibits a peroxide value of 5 mmol / kg or less, preferably 3 mmol / kg or less, when heated at 150°C to 210°C for 0.5 to 5 days. This indicates that the shea butter composition of the present invention possesses excellent heat stability, and the increase in peroxide value is effectively suppressed even after prolonged heating.

[0078] The foam height value indicates the foaming ability of the oil. The lower the foam height value, the better the workability of the oil. In daily use, when frying food, the foam height value of the oil continuously increases due to prolonged heating.

[0079] When the shea butter composition of the present invention is heated at 150°C to 210°C for 0.5 to 5 days, the foam height value is less than 5 cm, preferably less than 3 cm. This indicates that the shea butter composition of the present invention has excellent heat resistance stability, and the increase in foam height value is suppressed even after prolonged heating.

[0080] In this invention, "heating at 150℃~210℃ for 0.5 days to 5 days" means being exposed to air at normal pressure (1 standard atmosphere) and continuously heated at 150℃~210℃ for 0.5 days to 5 days.

[0081] In this invention, the peroxide value and foam height of the oil are determined as follows.

[0082] For peroxide value, the peroxide value of the shea butter composition was determined according to the method for determination of peroxide value of animal and vegetable oils in GB / T 5538-2005.

[0083] To determine the bubble height, peel commercially available potatoes and cut them into 0.8cm x 0.8cm x 0.8cm cubes. Soak the cubes in water for 30 minutes, then remove and dry them to obtain the fries. Separately, weigh 50g of oil and place it in a 100mL beaker, then heat it to 180℃. Add 9g of fries and record the liquid level immediately after adding the fries, denoted as h1 (cm). After frying for 3 minutes, record the highest height of the bubbles when the oil begins to bubble, h2 (cm). The bubble height is then calculated as h2 - h1 (cm).

[0084] The shea butter composition of the present invention exhibits excellent frying stability. That is, when the shea butter composition is used as a frying oil for frying food, even after prolonged exposure to air during frying, the increase in peroxide value and foaming height is effectively suppressed. Therefore, the shea butter composition of the present invention can be used for a long time without deterioration when used as a frying oil, and the resulting fried foods also have an extended shelf life.

[0085] In addition, the shea butter composition of the present invention may, as needed, contain at least one additive selected from the following: defoamer, stabilizer, antioxidant and emulsifier.

[0086] As a defoaming agent, defoamers known in the art can be used. Examples include emulsified silicone oil, higher alcohol fatty acid ester complexes, polyoxyethylene polyoxypropylene pentaerythritol ether, polyoxyethylene polyoxypropylene alcohol amine ether, polyoxypropylene glycerol ether and polyoxypropylene polyoxyethylene glycerol ether, polydimethylsiloxane, etc.

[0087] As a stabilizer, stabilizers known in the art can be used. Examples include sugar derivatives such as gums, dextrins, and sugar esters.

[0088] As antioxidants, antioxidants known in the art can be used. Examples of commonly used antioxidants include tocopherol, L-ascorbic acid, L-ascorbic acid palmitate, rosemary extract, tea extract, sunflower extract, coffee bean extract, sulfur dioxide and its salts (sulfites, bisulfites, metabisulfites, bisulfites), etc.

[0089] As emulsifiers, those known in the art can be used. Examples include SPAN, TWEEN, sodium-calcium stearoyl lactylate, sodium stearoyl lactylate, triglycerides, propylene glycol fatty acid esters, sucrose esters, glyceryl monolaurate, glyceryl monostearate, and glyceryl distearate, among other food-grade emulsifiers.

[0090] The content of the above additives is 0.001 to 5% by weight, preferably 0.005 to 1% by weight, more preferably 0.01 to 0.5% by weight, and even more preferably 0.05 to 0.2% by weight, based on the total weight of the shea butter composition.

[0091] Considering that added additives may affect the subsequent use of the oil in certain situations, and given that the shea butter composition of the present invention exhibits excellent heat resistance and frying stability, in one embodiment of the present invention, the shea butter composition does not contain defoamers or antioxidants, or both.

[0092] In another embodiment of the invention, the shea butter composition does not contain stabilizers or emulsifiers, or neither.

[0093] [Preparation method of shea butter composition] In this invention, shea butter, used as a raw material, can be extracted directly from shea trees or purchased commercially.

[0094] The shea butter composition of the present invention can be obtained by the following step (b): (b) Mix C1-C6 lower alcohols and shea butter.

[0095] In step (b) above, the mixing temperature is 30-60°C, preferably 40-50°C. If the mixing temperature is below 30°C or above 60°C, it is difficult to obtain the shea butter composition of the present invention. The mixing method is not limited as long as C1-C6 lower alcohols and shea butter can be mixed. Commonly used methods in the art can be used, such as mixing with a stirring paddle or mixing with magnetic stirring. From the perspective of mixing efficiency, mixing with a stirring paddle is preferred.

[0096] In this invention, methanol, ethanol, propanol, isopropanol, butanol, pentanol, and hexanol can be listed as C1-C6 lower alcohols. From the perspective of economy and subsequent processing, ethanol, propanol, and isopropanol are preferred, and ethanol is more preferred. One type of C1-C6 lower alcohol can be used, or two or more types can be used in combination.

[0097] In step (b) above, C1-C6 lower alcohols and shea butter are mixed in a weight ratio of 0.25:1 to 20:1, preferably 0.5:1 to 15:1, and more preferably 1:1 to 10:1. If the proportion of C1-C6 lower alcohols is too low, the heat stability of the resulting shea butter composition will be insufficient; if the proportion of C1-C6 lower alcohols is too high, it will be uneconomical.

[0098] In step (b) above, the mixing process is carried out for 0.1 to 4 hours, preferably 1 to 3 hours, so that the C1-C6 lower alcohols and shea butter can react fully.

[0099] In one embodiment of the present invention, step (a) is performed before step (b) described above: (a) Add C1-C6 lower alcohols to heated shea butter.

[0100] In step (a) above, the shea butter is heated to 30-50°C, preferably 35-45°C, and more preferably 40-45°C. Step (a) above serves as a pretreatment step, which facilitates the processing of the shea butter in step (b) above.

[0101] In one embodiment of the present invention, after step (b), the following step (c) is performed: (c) Filter the mixture obtained in step (b) to remove C1-C6 lower alcohols from the filtrate.

[0102] Step (c) above is a post-processing step, in which the mixed liquid obtained in step (b) is cooled to below 25°C, more preferably to below 10°C. Under cooling conditions, the mixed liquid is allowed to stand for 1 hour to 72 hours, preferably 4 to 48 hours, more preferably 12 to 36 hours, to allow insoluble matter to fully precipitate out. Then, the mixture is filtered to remove the precipitate, yielding a filtrate.

[0103] In addition, by removing C1-C6 lower alcohols from the filtrate by rotary evaporation at 40-60°C for 0.5 to 3 hours, excess C1-C6 lower alcohols in the mixed liquid can be removed, thereby obtaining the shea butter composition of the present invention.

[0104] In one embodiment of the present invention, after step (c), the following step (d) is further performed: (d) Deodorize the liquid obtained from step (c) at 40°C to 60°C for 1 to 4 hours.

[0105] The deodorization step (d) described above can remove the odor from the oil. The deodorization treatment can be carried out according to conventional methods in the art. Typically, deodorization under N2 protection at 235-250℃ for 1-2 hours is sufficient.

[0106] In one embodiment of the present invention, the shea butter composition of the present invention is prepared by the following steps: (a) Add C1-C6 lower alcohols to heated shea butter to obtain a mixed liquid; (b) Heat and stir the mixture obtained in step (a) at 30~60°C; (c) Cool and allow the mixture obtained in step (b) to stand, then filter it to remove the C1-C6 lower alcohols from the filtrate; and (d) Deodorize the liquid obtained from step (c) at 40°C to 60°C for 1 to 4 hours.

[0107] Frying oil The frying oil of the present invention comprises the above-described shea butter composition of the present invention and at least one other oil.

[0108] In this invention, the ratio of the shea butter composition to at least one other oil by weight is 1:99~60:40, preferably 1:99~50:50, more preferably 5:95~50:50, more preferably 30:70~50:50, and most preferably 40:60~50:50.

[0109] In this invention, the other oils are selected from at least one of vegetable oils and animal oils. Examples of other oils include palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, peanut oil, coconut oil, cottonseed oil, flaxseed oil, safflower seed oil, perilla oil, camellia seed oil, castor oil, olive oil, tallow tree seed oil, sesame oil, corn oil, rice bran oil, walnut oil, grapeseed oil, Sichuan pepper seed oil, seaweed oil, peony seed oil, pumpkin seed oil, tomato seed oil, hemp seed oil, gardenia oil, wheat germ oil, long-stalked almond oil, *Sapindus mukorossi* oil, tung oil seed oil, *Torreya grandis* seed oil, winged fruit oil, *Eucommia ulmoides* seed oil, and others. Acer palmatum seed oil, Sacha indica seed oil, Cornus officinalis seed oil, Vernicia fordii seed oil, Hemp seed oil, Cornus officinalis seed oil, Rhus chinensis fruit oil, Cashew nut oil, Avocado fruit oil, Cucurbita moschata fruit oil, Chestnut fruit oil, Avocado oil, Lard oil, Macadamia nut oil, Terminalia catappa seed oil, Rhus chinensis fruit oil, Peanut nut oil, Butterfly fruit oil, Coriander fruit oil, Almond oil, Hazelnut oil, Pine nut oil, Rubber seed oil, Evening primrose seed oil, Walnut oil, Flaxseed oil, Borage seed oil, Sea buckthorn seed oil, Tea seed oil, Butter (beef tallow), Lard, Sheep fat, Fish fat, and Chicken fat. Any one of these oils can be used, or a combination of two or more can be used.

[0110] In the frying oil of the present invention, at least one additive selected from the following can be added as needed: defoamer, stabilizer, antioxidant and emulsifier.

[0111] As a defoaming agent, defoamers known in the art can be used. Examples include emulsified silicone oil, higher alcohol fatty acid ester complexes, polyoxyethylene polyoxypropylene pentaerythritol ether, polyoxyethylene polyoxypropylene alcohol amine ether, polyoxypropylene glycerol ether and polyoxypropylene polyoxyethylene glycerol ether, polydimethylsiloxane, etc.

[0112] As a stabilizer, stabilizers known in the art can be used. Examples include sugar derivatives such as gums, dextrins, and sugar esters.

[0113] As antioxidants, antioxidants known in the art can be used. Examples of commonly used antioxidants include tocopherol, L-ascorbic acid, L-ascorbic acid palmitate, rosemary extract, tea extract, sunflower extract, coffee bean extract, sulfur dioxide and its salts (sulfites, bisulfites, metabisulfites, bisulfites), etc.

[0114] As emulsifiers, those known in the art can be used. Examples include SPAN, TWEEN, sodium-calcium stearoyl lactylate, sodium stearoyl lactylate, triglycerides, propylene glycol fatty acid esters, sucrose esters, glyceryl monolaurate, glyceryl monostearate, and glyceryl distearate, among other food-grade emulsifiers.

[0115] The additive content is 0.001 to 5% by weight, preferably 0.005 to 1% by weight, more preferably 0.01 to 0.5% by weight, and even more preferably 0.05 to 0.2% by weight, based on the total weight of the frying oil.

[0116] Considering that the added additives may have a certain impact on the subsequent use of the oil in some cases, in one embodiment of the present invention, the frying oil does not contain either, or does not contain, any of the defoamers and antioxidants.

[0117] In another embodiment of the invention, the frying oil may not contain either a stabilizer or an emulsifier, or may not contain both.

[0118] The frying oil of this invention exhibits excellent frying stability. Even during long-term frying exposed to air at normal pressure, the increase in peroxide value is effectively suppressed, as is the increase in the oil's foaming height. Therefore, the service life of the frying oil is extended.

[0119] Furthermore, as demonstrated in the embodiments of the present invention, it is difficult to obtain the frying oil of the present invention with excellent frying stability when using untreated shea butter. However, it is precisely because of the use of the shea butter composition of the present invention that the frying oil of the present invention exhibits good frying stability. That is, for the frying oil of the present invention, after frying for 5 days according to the method for determining the frying stability of oils, the bubble height value of the frying oil is less than 5 cm, and the peroxide value is less than 5 mmol / kg. Preferably, the bubble height value is less than 4 cm, and the peroxide value is less than 4 mmol / kg; more preferably, the bubble height value is less than 3 cm, and the peroxide value is less than 3 mmol / kg.

[0120] The method for determining the frying stability of the oil is as follows: On the first day, weigh 2500g of oil, heat it to 180℃ in air and maintain this temperature, then fry 200g of the prepared French fries as described above for 3 minutes. Remove the fries and repeat this process 10 times. Then heat the oil in the open air for 2 hours, repeating this process 10 times and then heating it in the open air for another 2 hours. After cooling, take a 60g oil sample and determine its peroxide value and foaming height. This constitutes one full-day frying operation. Place the oil in the air at room temperature overnight. On the second day, continue using the same method as the first day for a second full-day frying operation. Repeat this full-day frying operation daily for five days.

[0121] [Preparation method of frying oil] In one embodiment of the present invention, the frying oil of the present invention can be obtained by compounding the shea butter composition of the present invention with at least one other oil mentioned above.

[0122] Other oils used in the compound can be listed as above.

[0123] Compounding refers to mixing two or more components. Compounding can involve adding the shea butter composition to at least one other oil mentioned above, or adding at least one other oil mentioned above to the shea butter composition. To ensure thorough mixing, the shea butter composition can be added to a portion of the at least one other oil mentioned above, and then the resulting mixture can be combined with the remaining portion of the at least one other oil mentioned above.

[0124] In the compound formulation, the weight ratio of the shea butter composition and at least one other oil is 1:99~60:40, preferably 1:99~50:50, more preferably 5:95~50:50, more preferably 30:70~50:50, and most preferably 40:60~50:50.

[0125] In one embodiment of the present invention, the frying oil of the present invention can be obtained by transesterification after mixing a shea butter composition with at least one other oil.

[0126] The method for preparing the frying oil of the present invention via transesterification includes the following steps: (a) Dehydration of a mixed oil obtained by mixing the shea butter composition of the present invention with at least one other oil; (b) Add transesterification catalyst to the dehydrated mixed oil from step (a) and react to obtain a reaction mixture; (c) Add an acidic substance to the reaction mixture obtained in step (b) and wash; and (d) Dehydrate.

[0127] In step (a), dehydration is preferably carried out under reduced pressure. The pressure of the reduced pressure is preferably less than 100 Pa. In addition, to accelerate dehydration, dehydration can be carried out at 80°C to 120°C for 0.2 to 2 hours.

[0128] In step (a), the mixing ratio of the shea butter composition and at least one other oil by weight is 10:90 to 60:40, preferably 10:90 to 50:50, more preferably 20:80 to 50:50, more preferably 30:70 to 50:50, and most preferably 40:60 to 50:50.

[0129] Other oils used in transesterification can be listed as above.

[0130] In step (b), the transesterification catalyst used is a basic catalyst, preferably at least one selected from methacrylates, ethanolates and caustic sodas, more preferably at least one selected from sodium hydroxide, sodium methoxide and potassium hydroxide.

[0131] In step (b), the content of the transesterification catalyst is 0.2% to 2% by weight, more preferably 0.3% to 1% by weight, relative to the mixed oil.

[0132] In step (b), the reaction is preferably carried out under reduced pressure. The pressure under reduced pressure is preferably less than 100 Pa.

[0133] In step (b), the reaction is preferably carried out under heating conditions. The reaction is preferably carried out at 90°C to 110°C, more preferably at 95°C to 105°C. The reaction proceeds for 0.5 hours to 1 hour.

[0134] In step (c), an acidic substance is added in an amount of 1.5 to 2 times its weight relative to the catalyst to terminate the reaction. Examples of the acidic substance include acetic acid, propionic acid, tartaric acid, citric acid, and citric acid, with citric acid being preferred. The acidic substance may be one of these or a combination of two or more.

[0135] In step (c), after terminating the reaction, the mixture is washed with water and / or ethanol until neutral.

[0136] In step (d), dehydration is preferably carried out under reduced pressure. The pressure of the reduced pressure is preferably less than 100 Pa. To accelerate dehydration, dehydration can be carried out at 90°C to 110°C for 0.5 to 1 hour.

[0137] Following step (d), a further step (e) may be performed, in which a decolorizing agent is added to the dehydrated mixed oil from step (d) for decolorization, followed by filtration at a temperature 5-10°C above the melting point of the oil. The decolorizing agent is preferably at least one selected from kaolin, activated carbon, and decolorizing sand.

[0138] In step (e), the decolorizing agent is 1.5% to 3.5% by weight relative to the mixed oils. Additionally, after adding the decolorizing agent, the mixture can be stirred for 0.5 to 1 hour to ensure thorough decolorization of the oils.

[0139] In one embodiment of the method for preparing frying oil of the present invention, the method includes the preparation method of the above-mentioned shea butter composition, wherein, after step (c) in the method for preparing the shea butter composition, the resulting liquid mixture is compounded and / or transesterified with at least one other oil, preferably, the other oil is selected from at least one of tallow, palm oil and rapeseed oil.

[0140] [Fried food] The fried foods of the present invention are obtained using the shea butter composition of the present invention or the frying oil of the present invention. There are no limitations on the fried foods; they can be those known to those skilled in the art, such as vegetables, meats, pasta, etc.

[0141] The fried foods of this invention exhibit suppressed increases in peroxide value even after prolonged storage, resulting in a long shelf life.

[0142] The features mentioned above in this invention, or the features mentioned in the embodiments, can be combined arbitrarily. All features disclosed in this specification can be used in any compositional form, and each feature disclosed in the specification can be replaced by any alternative feature that provides the same, equivalent, or similar purpose. Therefore, unless otherwise specified, the disclosed features are merely general examples of equivalent or similar features.

[0143] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to the methods of this invention. The preferred embodiments and materials described herein are for illustrative purposes only.

[0144] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods in the following embodiments, unless otherwise specified, are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, all percentages, ratios, proportions, or parts are by weight. Example

[0145] The present invention will be further described in detail below through embodiments; however, the scope of protection of the present invention is not limited to the embodiments. Unless otherwise specified, "%" as used herein means "weight %". h means hour, and min means minute.

[0146] The shea butter used in the examples was sourced from PGEO Edible Oils Sdn. Bhd. in Malaysia, with a melting point of 22-32°C.

[0147] The palm oil comes from Yihai Kerry (Shanghai) Food Industry Co., Ltd.

[0148] The butter comes from Yihai Kerry (Tai'an) Oils & Fats Industry Co., Ltd.

[0149] Methods for determining the peroxide value (PV) of oils and fats The peroxide value of the oil was determined according to GB / T 5538-2005, the method for determining the peroxide value of animal and vegetable oils.

[0150] Method for determining the foaming height of oils Peel commercially available potatoes, cut them into 0.8cm x 0.8cm x 0.8cm cubes, soak them in water for 30 minutes, then remove them, wipe off the surface moisture, and you will have French fries.

[0151] Separately weigh 50g of oil and place it in a 100mL beaker, then heat it to 180℃ in the air. Then add 9g of French fries and record the liquid level height immediately after adding the fries, denoted as h1 (cm). After frying for 3 minutes, record the highest height of the oil bubbles, h2 (cm), when the oil starts to bubble. The bubble height value is h2-h1 (cm).

[0152] Methods for determining the heat resistance stability of oils and fats Weigh 2500g of oil and heat it in air to 210℃ and maintain it. Starting from the time it is heated to 210℃, take 60g of oil samples at 12 hours, 24 hours, 48 ​​hours, 72 hours, 96 hours and 120 hours respectively, and determine the peroxide value and foam height value of the oil samples.

[0153] Methods for determining the frying stability of oils On the first day, weigh 2500g of oil, heat it to 180°C in air and maintain this temperature, then fry 200g of the prepared fries for 3 minutes. Remove the fries and repeat this process 10 times. Then heat the oil in the open air for 2 hours, repeating this process 10 times and then heating it in the open air for another 2 hours. After cooling, take a 60g sample and determine its peroxide value and foam height. This constitutes one full-day frying operation. Leave the oil in the air at room temperature overnight. On the second day, continue using the same method as the first day for a second full-day frying operation.

[0154] Repeat the above frying process all day long for five consecutive days.

[0155] Preparation Example 1 Take 100g of shea butter and place it in a round-bottom flask. Heat the oil bath to 40°C, then slowly add ethanol to make the weight ratio of ethanol to shea butter 1:1. Then heat and stir at 30°C for 2 hours, cool to room temperature, and let stand at room temperature for 36 hours. Then filter the mixture, and evaporate the filtrate at 50°C for 2 hours. Then deodorize it at 50°C for 1 hour to obtain a light yellow transparent clear liquid, which is the shea butter composition (shea butter composition 1).

[0156] Preparation Example 2 Except for stirring the mixture containing ethanol at 40°C, a shea butter composition (shea butter composition 2) was prepared in the same manner as in Example 1.

[0157] Preparation Example 3 Except for stirring the mixture containing ethanol at 50°C, the shea butter composition (shea butter composition 3) was prepared in the same manner as in Example 1.

[0158] Preparation Example 4 Except for stirring the mixture containing ethanol at 60°C, the shea butter composition (shea butter composition 4) was prepared in the same manner as in Example 1.

[0159] Comparative Preparation Example 1 Except for stirring the mixture containing ethanol at 20°C, the shea butter composition (shea butter composition 5) was prepared in the same manner as in Example 1.

[0160] Comparative Preparation Example 2 Except for stirring the mixture containing ethanol at 70°C, the shea butter composition (shea butter composition 6) was prepared in the same manner as in Example 1.

[0161] According to the method for determining the heat resistance stability of the oils described above, the peroxide value and foam height of each oil in the above preparation example and the comparative preparation example were measured, and the results are shown in Table 1 below.

[0162] As shown in the table above, adding ethanol and heating and stirring at 30-60°C yields shea butter compositions with excellent oxidative stability and suppressed foam height. In contrast, shea butter compositions 5 and 6, prepared by stirring a mixture of shea butter and ethanol at 20°C and 70°C respectively, exhibited worse oxidative stability and foam height suppression than shea butter compositions 1-4. However, compared to untreated shea butter, their oxidative stability was superior.

[0163] According to the above method for determining the frying stability of oils, the shea butter compositions in Preparation Examples 1-4 and Comparative Preparation Examples 1-2 were subjected to frying treatment, and the resulting peroxide value and foam height value are shown in Table 2 below.

[0164] As shown in the table above, shea butter compositions 1-4 of the present invention exhibit excellent frying stability. After five full-day frying operations, the increase in peroxide value and foam height was suppressed, demonstrating excellent oxidative stability and foam height suppression effect. In contrast, the frying stability of shea butter compositions 5 and 6 is worse than that of shea butter compositions 1-4; however, compared with untreated shea butter, their oxidative stability and foam height suppression effect are still excellent.

[0165] Example 1 For 100% palm oil, the peroxide value and foam height were determined according to the above-mentioned method for determining the frying stability of oils.

[0166] In addition, take 1g of shea butter composition 2 and 99g of palm oil, add them to a 250ml beaker, mix thoroughly to obtain frying oil.

[0167] According to Table 3 below, frying oils were prepared by compounding shea butter composition 2 and palm oil in different proportions.

[0168] For each frying oil, the peroxide value and foam height value of each frying oil after frying were determined according to the above-mentioned method for determining the frying stability of oils. The results are shown in Table 3 below.

[0169] As shown in the table above, the oil obtained by blending shea butter composition 2 with palm oil exhibits excellent frying stability. After five full-day frying cycles, the increase in peroxide value and foam height was suppressed, demonstrating excellent oxidative stability and foam height inhibition effect. Specifically, when shea butter composition 2 was blended with palm oil at a weight ratio of 1:99 to 50:50, the highest peroxide value after five full-day frying cycles was 2.4 mmol / kg, and the highest foam height was 3.0 cm. When 55% shea butter composition 2 was blended with 45% palm oil, after five full-day frying cycles, the peroxide value was 3.9 mmol / kg, and the foam height was 3.5 cm, slightly worse than the oil obtained by blending at a weight ratio of 1:99 to 50:50, but still better than the oil obtained by blending pure palm oil and untreated shea butter with palm oil.

[0170] Example 2 For 100% palm oil, the peroxide value and foam height were determined according to the above-mentioned method for determining the frying stability of oils.

[0171] Take 10g of shea butter composition 2 and 90g of palm oil and place them in a round-bottom flask. Mix them thoroughly and dehydrate them at 105℃ for 30 min under vacuum (pressure 80 Pa). Add 0.5g of sodium methoxide as a catalyst and react at 105℃ for 30 min under vacuum (pressure 80 Pa). Add 0.8g of citric acid (8% aqueous solution, w / w) to terminate the reaction. Wash the reaction mixture with water until neutral. After dehydration at 105℃ for 30 min under vacuum (pressure 80 Pa), add 3.0% bleaching clay to the oil for decolorization for 30 min. Filter the mixture at a temperature 10℃ higher than the melting point of the oil to obtain frying oil.

[0172] According to Table 4 below, shea butter composition 2 and palm oil were transesterified in different proportions to prepare frying oil.

[0173] For each frying oil, the peroxide value and foam height value of each frying oil after frying were determined according to the above-mentioned method for determining the frying stability of oils. The results are shown in Table 4 below.

[0174] As shown in the table above, the oil obtained by transesterifying shea butter composition 2 with palm oil exhibits excellent frying stability. After five full-day frying cycles, the increase in peroxide value and foam height was suppressed, demonstrating excellent oxidative stability and foam height inhibition effect. Specifically, when the transesterification ratio of shea butter composition 2 to palm oil was 10:90 to 50:50 by weight, the highest peroxide value was 2.7 mmol / kg and the highest foam height was 3.1 cm after five full-day frying cycles. When 60% shea butter composition 2 and 40% palm oil were transesterified, the peroxide value was 3.7 mmol / kg and the foam height was 3.0 cm after five full-day frying cycles, which was slightly worse than the oil obtained by transesterification at a weight ratio of 10:90 to 50:50, but still better than the oil obtained by transesterification of pure palm oil and untreated shea butter with palm oil.

[0175] Example 3 For 100% butter, the peroxide value and foam height were determined according to the above-mentioned method for determining the frying stability of oils.

[0176] In addition, take 1g of shea butter composition 2 and 99g of butter, add them to a 250ml beaker, mix thoroughly to obtain frying oil.

[0177] According to Table 5 below, frying oil was prepared by compounding shea butter composition 2 and butter in different proportions.

[0178] For each frying oil, the peroxide value and foam height value of each frying oil after frying were determined according to the above-mentioned method for determining the frying stability of oils. The results are shown in Table 5 below.

[0179] As shown in the table above, the oil obtained by blending shea butter composition 2 with butter exhibits excellent frying stability. After five full-day frying cycles, the increase in peroxide value and foam height was suppressed, demonstrating excellent oxidative stability and foam height inhibition effect. Specifically, when shea butter composition 2 was blended with butter at a weight ratio of 1:99 to 50:50, the highest peroxide value after five full-day frying cycles was 3.8 mmol / kg, and the highest foam height was 3.3 cm. When 55% shea butter composition 2 was blended with 45% butter, after five full-day frying cycles, the peroxide value was 4.1 mmol / kg, and the foam height was 3.8 cm, slightly worse than the oil obtained by blending at a weight ratio of 1:99 to 50:50, but still better than the oil obtained by blending pure butter and untreated shea butter with butter.

[0180] Example 4 For 100% butter, the peroxide value and foam height were determined according to the above-mentioned method for determining the frying stability of oils.

[0181] Take 10g of shea butter composition 2 and 90g of butter and place them in a round-bottom flask. Mix them thoroughly and dehydrate them at 105℃ for 30 min under vacuum (pressure 80 Pa). Add 0.5g of sodium methoxide as a catalyst and react at 105℃ for 30 min under vacuum (pressure 80 Pa). Add 0.8g of citric acid (8% aqueous solution, w / w) to terminate the reaction. Wash the reaction mixture with water until neutral. After dehydration at 105℃ for 30 min under vacuum (pressure 80 Pa), add 3.0% bleaching clay to the oil for decolorization for 30 min. Filter the mixture at a temperature 10℃ higher than the melting point of the oil to obtain frying oil.

[0182] According to Table 6 below, shea butter composition 2 and butter were transesterified in different proportions to prepare frying oil.

[0183] For each frying oil, the peroxide value and foam height value of each frying oil after frying were determined according to the above-mentioned method for determining the frying stability of oils. The results are shown in Table 6 below.

[0184] As shown in the table above, the oil obtained by transesterifying shea butter composition 2 with butter exhibits excellent frying stability. After five full-day frying cycles, the increase in peroxide value and foam height was suppressed, demonstrating excellent oxidative stability and foam height inhibition effect. Specifically, when the transesterification ratio of shea butter composition 2 to butter was 10:90 to 50:50 by weight, the highest peroxide value was 3.0 mmol / kg and the highest foam height was 3.4 cm after five full-day frying cycles. When 60% shea butter composition 2 and 40% butter were transesterified, the peroxide value was 4.2 mmol / kg and the foam height was 3.3 cm after five full-day frying cycles, which was slightly worse than the oil obtained by transesterification at a weight ratio of 10:90 to 50:50, but still better than the oil obtained by transesterification of pure butter and untreated shea butter with butter.

[0185] The above description is merely an embodiment of the present invention and is not intended to limit the scope of the substantive technical content of the present invention. The substantive technical content of the present invention is broadly defined within the scope of the claims. Any technical entity or method completed by others that is completely identical to or an equivalent modification of the claims is considered to be covered within the scope of the claims.

[0186] Industrial practicality This invention provides a shea butter composition with excellent heat resistance and a frying oil comprising this shea butter composition. By using the shea butter composition or the frying oil of this invention, prolonged frying is possible without a significant increase in the peroxide value and foaming height of the oil. Furthermore, fried foods obtained using the shea butter composition or the frying oil of this invention have a long shelf life.

Claims

1. A method for preparing a shea butter composition, comprising the following steps: (b): (b) C1-C6 lower alcohols and shea butter are mixed and treated at a temperature of 40~60°C; After step (b), proceed to step (c). (c) Filter the mixed liquid obtained in step (b) to remove C1-C6 lower alcohols from the filtrate. The mixed liquid obtained in step (b) is cooled to below 25°C, allowed to stand for 1 hour to 72 hours, and then filtered again. The C1-C6 lower alcohols are removed from the filtrate by rotary evaporation at 40-60°C for 0.5 hours to 3 hours. Perform step (a) before step (b). (a) Add C1-C6 lower alcohols to heated shea butter. Following step (c), the next step (d) is performed. (d) Deodorize the liquid obtained in step (c) at 40°C to 60°C for 1 to 4 hours. The C1-C6 lower alcohols are ethanol.

2. The method for preparing the shea butter composition according to claim 1, wherein, Lower alcohols and shea butter are mixed in a weight ratio of 0.25:1 to 20:

1.

3. The method for preparing the shea butter composition according to claim 1, wherein, Perform a mixing treatment for 0.1 to 4 hours.

4. The method for preparing the shea butter composition according to claim 1, wherein, In step (a), the shea butter is heated to 30-50°C.

5. The method for preparing the shea butter composition according to claim 1, wherein, In step (a), the shea butter is heated to 40-45°C.

6. The method for preparing the shea butter composition according to claim 1, wherein, In step (c), the mixed liquid obtained in step (b) is cooled to below 10°C, allowed to stand for 12 to 36 hours, and then filtered.

7. A shea butter composition, which, when heated at 150°C to 210°C for 0.5 to 5 days, has a peroxide value of less than 5 mmol / kg and a foam height of less than 5 cm, wherein the composition does not contain any or both of the following: defoamers and antioxidants. The composition is prepared by the method for preparing the shea butter composition according to any one of claims 1-6.

8. The shea butter composition of claim 7, wherein, The peroxide value is below 3 mmol / kg.

9. The shea butter composition of claim 7, wherein, The bubble height is less than 3cm.

10. The shea butter composition of claim 7, wherein, The mixing process is carried out at a temperature of 40~50℃.

11. The shea butter composition of claim 7, wherein, Lower alcohols and shea butter are mixed in a weight ratio of 1:1 to 10:

1.

12. The shea butter composition of claim 10, wherein, Perform a mixing process for 1 to 3 hours.

13. The shea butter composition of claim 7, wherein it does not contain any or both of the stabilizers and emulsifiers selected from the group consisting of stabilizers and emulsifiers.

14. Use of the shea butter composition according to any one of claims 7 to 13 for the preparation of frying oil.

15. Frying oil comprising the shea butter composition according to any one of claims 7 to 13 and at least one other oil.

16. The frying oil according to claim 15, wherein, According to the method for determining the frying stability of oils, after frying for 5 days, the frying oil should have a bubble height of less than 5 cm and a peroxide value of less than 5 mmol / kg.

17. The frying oil according to claim 15, wherein, According to the method for determining the frying stability of oils, after frying for 5 days, the frying oil has a bubble height of less than 3 cm and a peroxide value of less than 3 mmol / kg.

18. The frying oil according to claim 15, wherein, The ratio of the shea butter composition to at least one other oil by weight is 1:99 to 60:

40.

19. The frying oil according to claim 15, wherein, The ratio of the shea butter composition to at least one other oil by weight is 40:60 to 50:

50.

20. The frying oil according to claim 15, wherein, Other oils are selected from at least one of vegetable oils and animal oils.

21. The frying oil according to claim 15, wherein, Other oils are selected from palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, peanut oil, coconut oil, cottonseed oil, safflower seed oil, perilla oil, camellia seed oil, olive oil, sesame oil, corn oil, rice bran oil, walnut oil, grapeseed oil, Sichuan pepper seed oil, seaweed oil, peony seed oil, pumpkin seed oil, tomato seed oil, hemp seed oil, gardenia oil, wheat germ oil, long-stalked almond oil, *Xanthoceras sorbifolium* oil, *Torreya grandis* seed oil, winged fruit oil, and *Eucommia ulmoides* seed oil. At least one of the following: Acer truncatum seed oil, Sacha indica oil, Cornus officinalis oil, Vernicia fordii seed oil, Cornus officinalis oil, Rhus chinensis fruit oil, Cashew nut oil, Chestnut oil, Avocado oil, Lard oil, Macadamia nut oil, Terminalia catappa oil, Prunus armeniaca fruit oil, Butterfly fruit oil, Cordyceps sinensis oil, Almond oil, Hazelnut oil, Pine nut oil, Evening primrose seed oil, Sesame seed oil, Borage seed oil, Sea buckthorn seed oil, Tea seed oil, Butter, Lard, Sheep fat, Fish fat, and Chicken fat.

22. The frying oil according to claim 15, wherein, It further includes at least one additive selected from the following: defoamer, stabilizer, antioxidant and emulsifier.

23. The frying oil according to claim 15, wherein, It does not contain any or both of the defoamers and antioxidants selected from defoamers and antioxidants.

24. The frying oil according to claim 15, wherein, It does not contain any or both of the stabilizers and emulsifiers selected from the group consisting of stabilizers and emulsifiers.

25. A method for preparing frying oil, wherein, The shea butter composition according to any one of claims 7 to 13 is compounded with at least one other oil.

26. The method for preparing frying oil according to claim 25, wherein, The shea butter composition is blended with at least one other oil in a weight ratio of 1:99 to 60:

40.

27. The method for preparing frying oil according to claim 25, wherein, Other oils are selected from palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, peanut oil, coconut oil, cottonseed oil, safflower seed oil, perilla oil, camellia seed oil, olive oil, sesame oil, corn oil, rice bran oil, walnut oil, grapeseed oil, Sichuan pepper seed oil, seaweed oil, peony seed oil, pumpkin seed oil, tomato seed oil, hemp seed oil, gardenia oil, wheat germ oil, long-stalked almond oil, *Xanthoceras sorbifolium* oil, *Torreya grandis* seed oil, winged fruit oil, and *Eucommia ulmoides* seed oil. At least one of the following: Acer truncatum seed oil, Sacha indica oil, Cornus officinalis oil, Vernicia fordii seed oil, Cornus officinalis oil, Rhus chinensis fruit oil, Cashew nut oil, Chestnut oil, Avocado oil, Lard oil, Macadamia nut oil, Terminalia catappa oil, Prunus armeniaca fruit oil, Butterfly fruit oil, Cordyceps sinensis oil, Almond oil, Hazelnut oil, Pine nut oil, Evening primrose seed oil, Sesame seed oil, Borage seed oil, Sea buckthorn seed oil, Tea seed oil, Butter, Lard, Sheep fat, Fish fat, and Chicken fat.

28. A method for preparing frying oil, wherein, The shea butter composition according to any one of claims 7 to 13 is mixed with at least one other oil and then subjected to transesterification.

29. The method for preparing frying oil according to claim 28, wherein, The transesterification includes the following steps: (a) Dehydration of a mixed oil obtained by mixing the shea butter composition according to any one of claims 7 to 13 with at least one other oil; (b) Add transesterification catalyst to the dehydrated mixed oil from step (a) and react to obtain a reaction mixture; (c) Add an acidic substance to the reaction mixture obtained in step (b) and wash; and (d) Dehydrate.

30. The method for preparing frying oil according to claim 29, wherein, The dehydration in steps (a) and (d) is carried out under reduced pressure.

31. The method for preparing the frying oil according to claim 29, wherein, Following step (d), the process further includes step (e), in which a decolorizing agent is added to the dehydrated mixed oil from step (d) for decolorization, and then the mixture is filtered at a temperature 5-10°C above the melting point of the oil.

32. The method for preparing frying oil according to claim 31, wherein, The decolorizing agent is selected from at least one of white clay, activated carbon, and decolorizing sand.

33. The method for preparing frying oil according to claim 29, wherein, In step (a), the mixing ratio of the shea butter composition and at least one other oil is 10:90 to 60:40 by weight.

34. The method for preparing the frying oil according to claim 29, wherein, In step (a), the pressure of the decompression condition is less than 100 Pa, and the water is dehydrated at 80℃~120℃ for 0.2 hours to 2 hours.

35. The method for preparing frying oil according to claim 29, wherein, In step (b), the transesterification catalyst used is a basic catalyst.

36. The method for preparing frying oil according to claim 35, wherein, The alkaline catalyst is selected from at least one of sodium hydroxide, sodium methoxide, and potassium hydroxide.

37. The method for preparing frying oil according to claim 29, wherein, In step (b), the content of the transesterification catalyst is 0.2% to 2% by weight relative to the mixed oil.

38. The method for preparing frying oil according to claim 37, wherein, The content of transesterification catalyst is 0.5% to 1% by weight relative to the mixed oil.

39. The method for preparing frying oil according to claim 29, wherein, In step (b), the reaction is carried out under reduced pressure.

40. The method for preparing the frying oil according to claim 39, wherein, The pressure under the decompression condition is less than 100 Pa.

41. The method for preparing frying oil according to claim 29, wherein, In step (b), the reaction is carried out under heating conditions.

42. The method for preparing frying oil according to claim 29, wherein, In step (b), the reaction is carried out at 95~105℃ for 0.5 hours to 1 hour.

43. The method for preparing frying oil according to claim 29, wherein, In step (c), an acidic substance is added at a weight of 1.5 to 2 times that of the catalyst.

44. The method for preparing frying oil according to claim 29, wherein, In step (c), the acidic substance is selected from at least one of acetic acid, propionic acid, tartaric acid, and citric acid.

45. The method for preparing frying oil according to claim 29, wherein, In step (c), wash with water and / or ethanol until neutral.

46. ​​The method for preparing the frying oil according to claim 30, wherein, In step (d), the pressure of the decompression condition is less than 100 Pa, and the water is dehydrated at 90℃~110℃ for 0.5 hours to 1 hour.

47. The method for preparing frying oil according to claim 31, wherein, In step (e), the decolorizing agent is 1.5% to 3.5% by weight relative to the mixed oil, and the mixture is stirred for 0.5 to 1 hour after the decolorizing agent is added.

48. The method for preparing frying oil according to claim 29, wherein, Other oils are selected from palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, peanut oil, coconut oil, cottonseed oil, safflower seed oil, perilla oil, camellia seed oil, olive oil, sesame oil, corn oil, rice bran oil, walnut oil, grapeseed oil, Sichuan pepper seed oil, seaweed oil, peony seed oil, pumpkin seed oil, tomato seed oil, hemp seed oil, gardenia oil, wheat germ oil, long-stalked almond oil, *Xanthoceras sorbifolium* oil, *Torreya grandis* seed oil, winged fruit oil, and *Eucommia ulmoides* seed oil. At least one of the following: Acer truncatum seed oil, Sacha indica oil, Cornus officinalis oil, Vernicia fordii seed oil, Cornus officinalis oil, Rhus chinensis fruit oil, Cashew nut oil, Chestnut oil, Avocado oil, Lard oil, Macadamia nut oil, Terminalia catappa oil, Prunus armeniaca fruit oil, Butterfly fruit oil, Cordyceps sinensis oil, Almond oil, Hazelnut oil, Pine nut oil, Evening primrose seed oil, Sesame seed oil, Borage seed oil, Sea buckthorn seed oil, Tea seed oil, Butter, Lard, Sheep fat, Fish fat, and Chicken fat.

49. The method for preparing the frying oil according to claim 29, comprising the method for preparing the shea butter composition according to any one of claims 1 to 6, wherein, Following step (d) in the method for preparing the shea butter composition, the resulting liquid mixture is transesterified with at least one other oil.

50. Fried food, obtained by using the shea butter composition according to any one of claims 7 to 13 or the frying oil according to any one of claims 15 to 24.

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