Xanthoceras sorbifolia bunge oil shortening, preparation method, application and baked food thereof
By preparing *Sapindus mukorossi* oil shortening, and utilizing the synergistic effects of *Sapindus mukorossi* oil, sodium caseinate, β-glucan, and theaflavins, the ecological and health issues of palm oil shortening are addressed, providing a healthy alternative to baked goods and enhancing nutritional value and stability.
CN122397809APending Publication Date: 2026-07-17GUANGDONG PHARMA UNIV
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- GUANGDONG PHARMA UNIV
- Filing Date
- 2026-06-08
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
The current production of palm oil shortening leads to environmental damage and health risks, and its high saturated fatty acid content is associated with cardiovascular disease, with a lack of healthy alternatives.
Method used
Shortening was prepared using *Sapindus mukorossi* oil, sodium caseinate, β-glucan, and theaflavins. Stable emulsified gel was formed through high-pressure homogenization and emulsification, which can replace palm shortening in baked goods.
Benefits of technology
It achieves a healthy replacement of polyunsaturated fatty acids, enhances the nutritional value of baked goods, maintains a similar texture and stability to traditional palm shortening, and reduces oil migration and oxidation risk.
✦ Generated by Eureka AI based on patent content.
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Abstract
本发明公开了一种文冠果油起酥油及其制备方法、应用和烘焙食品，属于食品加工技术领域，所述冠果油起酥油，按质量百分数计包括：文冠果油70%‑78%、酪蛋白酸钠1.5%‑2.0%、β‑葡聚糖0.1%‑0.3%、茶黄素0.005%‑0.05%和水余量。本发明中的文冠果油起酥油富含多不饱和脂肪酸，具有营养神经等功效，利用其代替棕榈起酥油在改善消费者的脂肪摄入结构的同时，可大幅提升烘焙食品的营养附加值。
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