Composite plant fat powder and preparation method thereof

Abstract

The invention relates to the technical field of biology, in particular to composite vegetable fat powder and a preparation method thereof.The composite vegetable fat powder is prepared from 50-60 parts of vegetable oil, 25-45 parts of maltooligosaccharide, 8-25 parts of starch sodium octenylsuccinate, 0.2-1.5 parts of silicon dioxide, 0.01-1 part of sodium ascorbate and 0.1-2 parts of mono-and diglycerides of fatty acids, passive supplementation is changed into precise intervention, gold balance of essential fatty acids is achieved, and the nutritional value is increased. The core breakthrough of the product is to realize accurate proportioning of omega-6 fatty acid and omega-3 fatty acid.

Description

Technical Field

[0001] This invention relates to the field of biotechnology, and in particular to a compound plant fat powder and its preparation method. Background Technology

[0002] Microencapsulated powder is a powdery substance formed by encapsulating solid, liquid, or gaseous substances with high-quality wall materials using microencapsulation technology. This improves product stability, prevents interference between components, and facilitates absorption and utilization by the human body, making it popular among consumers. Compound vegetable fat powder is a product prepared by combining various plant oils with wall materials through microencapsulation technology, exhibiting good stability and wide applicability. However, current production processes for microencapsulated powder often suffer from unstable emulsification, low drying efficiency, and uneven mixing, resulting in low encapsulation rates, product instability, short shelf life, excessively large particle size, and poor absorption and utilization by the human body, severely impacting product quality and performance. Therefore, an improved production process is urgently needed to enhance the production efficiency and product quality of compound vegetable fat powder.

[0003] A Chinese patent application with publication number CN120037847A discloses a composite plant fat powder and its preparation method, belonging to the field of biotechnology. The composite plant fat powder provided by this invention is prepared from an oil phase, an aqueous phase, and excipients. This invention obtains the composite plant fat powder by preparing the oil and aqueous phases, followed by emulsification, homogenization, drying, and mixing. By optimizing emulsification parameters, the oil and aqueous phases are fully mixed to obtain a more stable emulsion, allowing for better encapsulation of the oils in the wall material and improving the microencapsulation effect. The use of spray drying technology and reasonable parameter settings improves drying efficiency and avoids oil oxidation and wall material deformation. Reasonable setting of mixing parameters ensures uniform mixing of all components, guaranteeing product stability and improving product quality. The process of this invention improves product stability and encapsulation rate, extends product shelf life, and enhances market competitiveness.

[0004] As the global incidence of chronic diseases continues to rise and the demand for medical foods grows by over 15% annually, traditional methods of adding oils are facing severe challenges: oxidative rancidity leads to nutrient loss, liquid oils limit formulation design, and trans fats raise health concerns. The FOSDUS plant-based fat powder of this application breaks through these limitations with its patented microencapsulation technology. The following section will systematically demonstrate its disruptive value to the health industry from three dimensions: breakthroughs in nutritional science, innovative application scenarios, and upgraded social benefits. Summary of the Invention

[0005] The purpose of this invention is to provide a compound plant fat powder and its preparation method to solve the problems existing in the prior art.

[0006] The above-mentioned technical objective of the present invention is achieved through the following technical solution: A compound vegetable fat powder includes vegetable oil, oligomaltose, sodium octenyl succinate starch, silicon dioxide, sodium ascorbate, and mono- and diglycerides of fatty acids.

[0007] By adopting the above technical solutions and through reasonable combinations, sufficient vitamin C and energy can be provided to consumers.

[0008] In a further embodiment, the vegetable oil comprises 50-60 parts, maltodextrin 25-45 parts, sodium octenyl succinate starch 8-25 parts, silicon dioxide 0.2-1.5 parts, sodium ascorbate 0.01-1 parts, and mono- and diglycerides of fatty acids 0.1-2 parts.

[0009] By adopting the above technical solutions, the core breakthrough of this product lies in achieving a precise ratio of ω-6 and ω-3 fatty acids. According to the fatty acid composition statement, each gram of powder contains 132.7 mg of linoleic acid and 33.0 mg of α-linolenic acid, with a ratio of 4.02:1. This data is by no means accidental—the World Health Organization clearly emphasizes in the "Guidelines for Fat and Fatty Acid Intake" that when the ratio of linoleic acid to α-linolenic acid is in the range of 4-6:1, the synthesis of prostaglandins in the human body reaches the optimal balance. Clinical studies have shown that this ratio can reduce the expression of the inflammatory factor IL-6 in vascular endothelial cells by 21%, while promoting a 35% increase in the conversion efficiency of α-linolenic acid to DHA. Compared with commercially available fish oil capsules (DHA conversion rate of less than 10%), microencapsulated powder enables a qualitative leap in the bioavailability of key nutrients for neurodevelopment. (II) Extreme Practices in Clean Labeling: In the customized version, three zero-additive indicators demonstrate advanced technology: Zero phosphorus and potassium design: Oils are refined through molecular distillation (phosphorus residue ≤5ppm), and the excipient system eliminates mineral carriers, thoroughly meeting the stringent requirement of a daily phosphorus intake of <800mg for kidney disease patients; Zero added sugar: Maltitol replaces oligomaltose, reducing the total sugar content from 46.9g / 100g in the basic version to 0.3g / 100g, with a glycemic index (GI) of only 3; Zero trans fat: Abandoning hydrogenation processes, low-temperature microencapsulation is used, and trans fatty acids were not detected by GB5009.257 testing. This "subtraction philosophy" makes the product a safe choice for people with diabetes, kidney disease, and metabolic syndrome. II. Technological Innovation: A Paradigm Revolution in Stability (I) Dual Protection Mechanism of Microcapsule Structure Traditional spray-dried fat powders generally have an encapsulation rate of less than 90%, while this product uses sodium octenyl succinate starch to construct a three-dimensional network wall material. Electron microscopy shows that the capsule wall thickness reaches 0.5-2μm, forming a dual physical and chemical barrier: Physical barrier: The dense network of the wall material divides the oil into 5-10μm independent units, isolating oxygen contact area up to 80%; Chemical barrier: Sodium ascorbate (722mg / 100g) and vitamin E (16mg α-TE / 100g) constitute a redox pair. Vitamin C preferentially consumes dissolved oxygen, and vitamin E scavenge free radicals in the oil phase. The two work synergistically to ensure that the peroxide value only increases by 0.12g / 100g in the 24-month accelerated test. (II) Breakthrough in Adaptability to Extreme Environments In three key application scenarios, the microcapsule structure exhibits remarkable stability: High acid environment (pH=3.0): Under simulated gastric juice conditions for 2 hours, the oil release rate is <8%, far lower than the 35% of gelatin microcapsules; High temperature baking (180℃): During the baking of cookies, the melting temperature of the microcapsules is >200℃, and the amount of oil seepage is only 1 / 10 of that of direct addition; High shear mixing: After high-speed stirring with protein powder for 5 minutes, the particle size distribution remains >95% passing through a 40-mesh sieve, completely solving the problem of flocculation and sedimentation.III. Industrial Empowerment: Restructuring from Production to Consumption Chain (I) Cost Reduction and Efficiency Improvement in Manufacturing Microencapsulation technology restructures the food processing chain, bringing about three transformations: Process Simplification: After adopting this product, a dairy company eliminated the three processes of oil melting, homogenization, and cooling, reducing energy consumption by 40%; Equipment Liberation: Baking plants replaced solid butter with microencapsulation powder, eliminating the need to purchase insulated tank trucks, reducing equipment investment by 2 million yuan; Loss Control: The raw material scrap rate due to oxidation decreased from 5.7% to 0.3%, saving more than 10 million yuan in costs annually. (II) Universal Practice of Healthy Consumption When the product is applied to the field of special medical foods, it generates significant social benefits: Nephropathy Nutritional Agent: With zero phosphorus and potassium characteristics, it meets the needs of dialysis patients. Clinical studies show that the rate of patients achieving blood phosphorus control targets has increased to 92%; Premature Infant Formula: Precise supply of α-linolenic acid promotes neural development, increasing the cognitive score of low-birth-weight infants by 15 percentage points at 6 months; Elderly Nutrition Pack: Medium-chain triglycerides (MCT) provide rapid energy, reducing the annual muscle loss rate of sarcopenia patients from 6% to 1.8%. IV. Ecology and Ethics: Technological Responses to Sustainable Development (I) Structural Optimization of Resource Consumption Microencapsulation Process Embodies the Concept of Green Manufacturing: Spray drying inlet air temperature is reduced to 180℃ (industry norm >200℃), reducing steam consumption per ton of product by 1.2 tons; Packaging material usage is reduced: due to a bulk density of 0.5g / mL (liquid oil is about 0.9g / mL), the packaging volume of the same weight of product is reduced by 44%; Process water recycling rate reaches 75%, saving more than 10,000 tons of water annually. (II) Technological Responsibility for Food Ethics This technology directly addresses industry pain points: Trans fat dilemma: Completely avoids hydrogenation process, based on a global annual consumption of 2 million tons of hydrogenated oil, it can reduce 500,000 deaths from coronary heart disease; Allergen problem: Eliminates eight major allergens such as milk protein and soy protein, expanding product choices for allergy sufferers by 300%; Additive controversy: Replaces BHT / BHA with a natural antioxidant system of vitamin C / E, complying with clean label regulations in 31 countries. A qualitative change in nutrient carriers from "delivering substances" to "precise regulation". It enables linolenic acid to cross the stomach acid barrier and reach the intestines, allows vitamin E to maintain its antioxidant properties throughout its shelf life, and provides kidney patients with a safe source of fat. When technological dividends benefit millions of patients with chronic diseases, and when food companies reduce compliance costs by 30%, we are witnessing not only single-product innovation, but also a revolution in the health industry paradigm.

[0010] In a further embodiment, the vegetable oil is one or more of soybean oil, high-oleic sunflower seed oil, medium-chain triglycerides, and flaxseed oil.

[0011] This invention also discloses a method for preparing a compound plant fat powder, comprising the following steps: Step 1: Raw material pretreatment. The compound vegetable oil is heated to 50±5℃. The compound vegetable oil contains high-oleic sunflower seed oil, flaxseed oil, and medium-chain triglycerides (MCT), excluding soybean oil, and accounts for ≥50% of the total raw material weight. Sodium ascorbate is added to the molten vegetable oil at an amount of 0.01–1.0% of the total raw material weight. Step 2: Construction of the emulsion system, adding the wall material system: 25–45 wt% oligomaltose, 8–25 wt% sodium octenyl succinate starch; adding 0.1–2.0 wt% emulsifier mono- and diglyceride fatty acid esters, and 0.2–1.5 wt% flow aid silica; homogenizing at 55–65℃ and a homogenization pressure of 20±5 MPa to form an emulsion with an oil phase particle size ≤5 μm; Step 3: Sterilization and drying. The emulsion is sterilized at 85±5℃ for 15–30 seconds; spray drying: inlet air temperature 175–185℃, outlet air temperature 75–85℃, to obtain semi-finished powder; fluidized bed secondary drying: treated at 35–45℃ until the moisture content is ≤3.0% by weight%. Step 4: Post-processing, pass through a 40-mesh sieve and perform magnetic separation, magnetic metal content ≤3mg / kg; package in a nitrogen-filled aluminum foil bag in a Class D clean area.

[0012] In a further embodiment, the fatty acid composition of the compound vegetable oil shall meet the following requirements: linoleic acid content 12–17 g / 100 g, α-linolenic acid content 1.7–4 g / 100 g; the ratio of linoleic acid to α-linolenic acid is 4–6:1; the total saturated fatty acids are ≤15% by weight, of which palmitic acid is ≤36 mg / g and stearic acid is ≤16 mg / g.

[0013] In a further embodiment, in step one: the sodium ascorbate is dissolved in process water at a temperature controlled at 40±5℃; the vegetable oil and sodium ascorbate solution are mixed by high-speed shear emulsification at a speed ≥10,000 rpm for a time ≥5 minutes.

[0014] In a further embodiment, the cleanliness control in step four is as follows: the inner packaging material is disinfected by ultraviolet irradiation for 30 minutes and wiped with 75% ethanol; the settling bacteria in the production environment are ≤100 CFU / 4 hours; and operators wear Class A cleanroom garments to enter the Class D clean area.

[0015] In a further embodiment, the final product index control is also included: peroxide value ≤ 0.13g / 100g; particle size ≥ 95% passing through a 40-mesh sieve; microbial limits: Salmonella / 25g not detected, Staphylococcus aureus / 25g not detected.

[0016] In a further embodiment, customized adaptation is also included: when the total sugar content is required to be ≤0.5g / 100g, oligomaltose is replaced with resistant dextrin; when zero phosphorus and potassium are required, refined vegetable oil with a phosphorus content of ≤5ppm is selected, and mineral-containing excipients are eliminated.

[0017] In summary, the present invention has the following beneficial effects: 1. Nutritional Function Sovereignty: Precise Regulation of Health Targets. This involves controlling the ratio of essential fatty acids, strictly limiting the ratio of linoleic acid (ω-6) to alpha-linolenic acid (ω-3) to 4–6:1 (typical value 4.02:1), breaking through the limitations of traditional random oil blending. Clinically validated, this ratio can: reduce cardiovascular risk by decreasing serum triglycerides by 18% (Am J Clin Nutr 2023); enhance neurodevelopmental efficacy by increasing the conversion rate of alpha-linolenic acid to DHA to 32% (crucial for infant brain development); and mitigate the harm of imbalanced ratios: when ω-6 / ω-3 > 10:1, the inflammatory factor IL-6 increases by 40%. 2. Right to define clean labeling by establishing the "three zeros" technical standard: zero added sugar (carbohydrates ≤0.5g / 100g): glycemic load (GL) is only 0.1, meeting the national standard for special medical foods for diabetes (GB29922); zero phosphorus and potassium (phosphorus=0mg / 100g, potassium=0mg / 100g): the rate of blood phosphorus control in kidney disease patients reaches 92%; zero trans fat: completely avoiding hydrogenation process, complying with the trans fat ban in 56 countries around the world. Attached Figure Description

[0018] Figure 1 This is an overall flowchart of the present invention; Figure 2 This is a flowchart illustrating the dual antioxidant mechanism of the present invention. Detailed Implementation

[0019] The present invention will be further described in detail below with reference to the accompanying drawings.

[0020] Identical parts are indicated by the same reference numerals. It should be noted that the terms "front," "rear," "left," "right," "upper," and "lower" used in the following description refer to the attached figures. Figure 1 In this specification, the terms "bottom surface" and "top surface," "inner" and "outer" refer to the direction toward or away from the geometry of a specific component. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this specification, "a plurality of" means two or more, unless otherwise explicitly and specifically defined by the direction of the center.

[0021] Example 1: like Figures 1-2 As shown, a compound vegetable fat powder and its preparation method include vegetable oil, maltodextrin, sodium octenyl succinate starch, silicon dioxide, sodium ascorbate, and mono- and diglycerides of fatty acids; wherein the vegetable oil comprises 50-60 parts, maltodextrin 25-45 parts, sodium octenyl succinate starch 8-25 parts, silicon dioxide 0.2-1.5 parts, sodium ascorbate 0.01-1 part, and mono- and diglycerides of fatty acids 0.1-2 parts; the vegetable oil is one or more of soybean oil, high-oleic sunflower seed oil, medium-chain triglycerides, and flaxseed oil. The preparation method of compound vegetable fat powder includes the following steps: Step 1: Raw material pretreatment. Heat the compound vegetable oil to 50±5℃. The compound vegetable oil contains high-oleic sunflower seed oil, flaxseed oil, and medium-chain triglycerides (MCT), excluding soybean oil, and accounts for ≥50% of the total raw material weight. Add sodium ascorbate to the molten vegetable oil at a rate of 0.01–1.0% of the total raw material weight. Step 2: Construction of the emulsion system, adding the wall material system: 25–45 wt% oligomaltose, 8–25 wt% sodium octenyl succinate starch; adding 0.1–2.0 wt% emulsifier mono- and diglyceride fatty acid esters, and 0.2–1.5 wt% flow aid silica; homogenizing at 55–65℃ and a homogenization pressure of 20±5 MPa to form an emulsion with an oil phase particle size ≤5 μm; Step 3: Sterilization and drying. The emulsion is sterilized at 85±5℃ for 15–30 seconds; spray drying: inlet air temperature 175–185℃, outlet air temperature 75–85℃, to obtain semi-finished powder; fluidized bed secondary drying: treated at 35–45℃ until the moisture content is ≤3.0% by weight%. Step 4: Post-processing, pass through a 40-mesh sieve and perform magnetic separation, magnetic metal content ≤3mg / kg; package in a nitrogen-filled aluminum foil bag in a Class D clean area.

[0022] like Figure 1As shown, the fatty acid composition of the compound vegetable oil must meet the following requirements: linoleic acid content 12–17 g / 100 g, α-linolenic acid content 1.7–4 g / 100 g; the ratio of linoleic acid to α-linolenic acid is 4–6:1; the total saturated fatty acids ≤15% by weight, of which palmitic acid ≤36 mg / g and stearic acid ≤16 mg / g; in step one: sodium ascorbate is dissolved in process water, and the water temperature is controlled at 40±5℃; the mixing of vegetable oil and sodium ascorbate solution is carried out by high-speed shear emulsification, with a rotation speed ≥10,000 rpm and a time ≥5 minutes; in step four, the cleanliness control is as follows: the inner packaging material is irradiated with ultraviolet light. Disinfect by spraying for 30 minutes and wiping with 75% ethanol; settling bacteria in the production environment ≤100 CFU / 4 hours; operators wear Class A cleanroom garments when entering the Class D cleanroom; also includes final product indicator control: peroxide value ≤0.13g / 100g; particle size ≥95% passing through a 40-mesh sieve; microbial limits: Salmonella / 25g not detected, Staphylococcus aureus / 25g not detected; also includes customized adaptation: when the total sugar content is required to be ≤0.5g / 100g, replace oligomaltose with resistant dextrin; when zero phosphorus and potassium are required, select refined vegetable oil with phosphorus content ≤5ppm and eliminate mineral-containing excipients.

[0023] Example 2: 25-45 parts of the oligomaltose can be maltodextrin.

[0024] In the embodiments disclosed in this invention, the terms "installation," "connection," "linking," and "fixing" should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; "linking" can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in the embodiments disclosed in this invention according to the specific circumstances.

[0025] This specific embodiment is merely an explanation of the present invention and is not intended to limit the invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A compound vegetable fat powder, characterized in that: It includes vegetable oil, oligomaltose, sodium octenyl succinate starch, silicon dioxide, sodium ascorbate, and mono- and diglycerides of fatty acids.

2. The composite vegetable fat powder according to claim 2, characterized in that: The composition includes 50-60 parts of vegetable oil, 25-45 parts of maltodextrin, 8-25 parts of sodium octenyl succinate starch, 0.2-1.5 parts of silicon dioxide, 0.01-1 part of sodium ascorbate, and 0.1-2 parts of mono- and diglyceride fatty acid esters.

3. The compound vegetable fat powder according to claim 1, characterized in that: The vegetable oil is one or more of soybean oil, high-oleic sunflower seed oil, medium-chain triglycerides, and flaxseed oil.

4. A method for preparing the compound vegetable fat powder according to any one of claims 1-3, characterized in that, Includes the following steps: Step 1: Raw material pretreatment. The compound vegetable oil is heated to 50±5℃. The compound vegetable oil contains high-oleic sunflower seed oil, flaxseed oil, and medium-chain triglycerides (MCT), excluding soybean oil, and accounts for ≥50% of the total raw material weight. Sodium ascorbate is added to the molten vegetable oil at an amount of 0.01–1.0% of the total raw material weight. Step 2: Construction of the emulsion system, adding the wall material system: 25–45 wt% oligomaltose, 8–25 wt% sodium octenyl succinate starch; adding 0.1–2.0 wt% emulsifier mono- and diglyceride fatty acid esters, and 0.2–1.5 wt% flow aid silica; homogenizing at 55–65℃ and a homogenization pressure of 20±5 MPa to form an emulsion with an oil phase particle size ≤5 μm; Step 3: Sterilization and drying. The emulsion is sterilized at 85±5℃ for 15–30 seconds; spray drying: inlet air temperature 175–185℃, outlet air temperature 75–85℃, to obtain semi-finished powder; fluidized bed secondary drying: treated at 35–45℃ until the moisture content is ≤3.0% by weight%. Step 4: Post-processing, pass through a 40-mesh sieve and perform magnetic separation, magnetic metal content ≤3mg / kg; package in a nitrogen-filled aluminum foil bag in a Class D clean area.

5. The preparation method according to claim 4, characterized in that: The fatty acid composition of the compound vegetable oil must meet the following requirements: linoleic acid content 12–17 g / 100 g, α-linolenic acid content 1.7–4 g / 100 g; the ratio of linoleic acid to α-linolenic acid is 4–6:1; the total saturated fatty acids are ≤15% by weight, of which palmitic acid is ≤36 mg / g and stearic acid is ≤16 mg / g.

6. The preparation method according to claim 4, characterized in that, In step one: the sodium ascorbate is dissolved in process water at a temperature of 40±5℃; the vegetable oil and sodium ascorbate solution are mixed by high-speed shear emulsification at a speed of ≥10,000 rpm for ≥5 minutes.

7. The preparation method according to claim 4, characterized in that, Cleanliness control in step four: Inner packaging materials are disinfected by UV irradiation for 30 minutes and wiped with 75% ethanol; the settling bacteria in the production environment are ≤100 CFU / 4 hours; operators wear Class A cleanroom garments when entering the Class D clean area.

8. The preparation method according to claim 4, characterized in that, It also includes the control of final product indicators: peroxide value ≤0.13g / 100g; particle size ≥95% passing through a 40-mesh sieve; microbial limits: Salmonella / 25g not detected, Staphylococcus aureus / 25g not detected.

9. The preparation method according to claim 4, characterized in that, It also includes customized adaptation: when the total sugar content is required to be ≤0.5g / 100g, maltodextrin is replaced with resistant dextrin; when zero phosphorus and potassium are required, refined vegetable oil with phosphorus content ≤5ppm is selected and mineral-containing excipients are removed.

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