Plant-based artificial fats and their manufacturing processes.

Abstract

OCR 10KL (23 / 12 / 2568) Plant-based artificial fat products consist of water, oil, and stabilizers. Options include konjac and caramel. Ginnan, alginate, guar gum, locust bean gum, xanthan gum, curdlan gum, or gellan gum, either individually or in combination. The aforementioned substances and water-retaining agents can be selected from phosphate compounds, rice starch, potato starch, and cassava starch. Cassava or corn starch, either individually or in combination, and may be further combined with other ingredients. A pH regulator, or a solvent or carrier agent, or either one. The process for producing artificial plant-based fats involves mixing the first part of the stabilizer with... Mix the water well, then add the second part of the stabilizer, oil, and water-retaining agent. Mix until homogeneous. Dissolve the first part of the stabilizer, the water-retaining agent, the pH regulator, and the solvent or carrier agent. Add the oil and the mixture to the water. Add the second portion of the stabilizer and mix until homogeneous. Next, pour all the mixed ingredients into molds and refrigerate. The result is a plant-based artificial fat product. It possesses suitable properties in terms of texture, appearance, and shear resistance. And the release of oil during cooking.

Claims

OCR 10KL (23 / 12 / 2568) 1. Plant-based artificial fat products, consisting of: Water content: 45-85% by weight. Oil content: 10-50% by weight. Stabilizer, 1-10% by weight. Water-retaining agent, 0.15-0.9% by weight. Its unique characteristic is the use of stabilizers, which can be selected from konjac, carrageenan, or L-carrageenan. Alginate, guar gum, locust bean gum, xanthan gum, curd. Curdlan gum or gellan gum, either one or a mixture of them. Water-retaining agents can be selected from phosphate compounds, rice starch, potato starch, cassava starch, or... Corn starch, either individually or in a mixture thereof, where the phosphate compound can be selected from tetracycline. Sodium pyrophosphate (Tetrasodium pyrophosphate) or sodium tripolyphosphate (Sodium tripolyphosphate) Disodium hydrogen phosphate, either individually or in a mixture thereof.

2. Artificial plant-based fat products, as per claim 1, which include an additional pH regulator. Or any solvent or carrier agent, or a mixture of them.

3. Artificial plant-based fat products, as per claim 2, where a pH regulator is used in a quantity of 0.7-0.

9. % by weight, or solvent or carrier agent, used in an amount of 0.4-0.6% by weight.

4. Artificial plant-based fat products, pursuant to claim 2, where the pH regulator is selectable from calcium sulfate. Calcium sulfate, calcium lactate, or calcium carbonate. Either one or a mixture of the above.

5. Plant-based artificial fat products, pursuant to claim 2, where the solvent or carrier is selectable from dextrose. (Dextrose) or maltodextrin, either one or a mixture of them.

6. The process for manufacturing plant-based artificial fats under claim 1 or 2 includes selectable steps. Format 1 or Format 2 is as follows: Format 1 A. Mix the first part of the stabilizer with water for 3-5 minutes, then let it rest for 5-20 minutes. B. Add the second portion of stabilizer to the mixture from step A. Mix thoroughly for 3-5 minutes, or until... Homogeneous C. Add the oil to the mixture from step B. Mix well for 3-5 minutes. d. Add the water-retaining agent to the mixture from step c. Mix thoroughly for 3-5 minutes, or until a smooth consistency is achieved. Similarly, let it rest for 5-20 minutes, then mix again for 3-5 minutes. e. Pour the mixture from step d into the mold and refrigerate for 1-24 hours. Form 2 a. Dissolve the first part of the stabilizer, water-retaining agent, pH regulator, and solvent. Help to carry it in the oil. B. Add the ingredients from step A to the water and blend or stir for 1-5 minutes. C. Add the second stabilizer to the mixture from step B. Blend or stir for 10 seconds to 5 minutes. Until it becomes homogeneous. D. Pour the mixture from step C into the mold and refrigerate for 1-24 hours.