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74 results about "Palm stearin" patented technology
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Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature. It is a stearin in the sense of stearins and oleins being the solid and liquid fractions respectively of fats and oils; not in the sense of glyceryl tristearate.
Preparation method of human milk fat substitute
ActiveCN102845537AIncrease contentReduced total palmitic acid contentEdible oils/fatsFood preparationMicrobial oilButterfat
The invention relates to a preparation method of a human milk fat substitute. The method comprises the steps of: step 1) conducting an acid hydrolysis reaction on a raw material of high melting palm stearin subjected to chemical interesterification and alcohol leaching, and an acyl donor of rapeseed oil fatty acid by using Lipozyme RM IM as a catalyst, so as to reduce the total palmitic acid content and increase the relative content of site-two palmitic acid of the raw material; and step 2) deacidifying an intermediate product; and at the same time, calculating the amount of sunflower seed oil, rapeseed oil, palm kernel oil, algae oil and microbial oil added to the intermediate product according to the composition and distribution of fatty acids in human milk fat, by a grease adding model, so as to ensure composition and distribution of fatty acids in a final product meeting requirements of a human milk fat substitute, as well as realize a maximum addition amount. The invention adopts two steps to produce the human milk fat substitute, in order to reduce usage amount of free fatty acids in the acid hydrolysis reaction; meanwhile, two times of oil additions increase yield. Therefore, the invention greatly reduces the cost, and achieves a more than doubled yield compared with a similar products with a similar cost.
Owner:JIANGNAN UNIV
Preparation method of breast milk fat structural fat substitute
The invention discloses a preparation method of a breast milk fat structural fat substitute, and belongs to the field of food additives and structural fat preparation. In the method, palm stearin is used as a raw material, the content of palmitic acid at the sn-2 position is improved through a random ester exchange reaction, and then the palm stearin and mixed fatty acid subjected to the random ester exchange reaction are catalyzed by sn-1,3 specific lipase to prepare a structural fat similar to breast milk fat, namely a breast milk fat structural fat substitute mainly comprising 1,3-dioleoicacid-2-palmitic acid triglyceride (OPO). An enzymatic reaction in the method provided by the invention adopts a solvent-free system, the repeated utilization rate of an enzyme preparation is high, andthe safety is good; therefore, the method provided by the invention has the advantages of stable source, low price, simple reaction process, short reaction time, high product content, 84.33% similarity of composition and components between an obtained product and the breast milk fat, controllable quality and the like in the production of the structural fat, and is suitable for large-scale industrial production.
Owner:SOUTH CHINA UNIV OF TECH
Artificial zero-thans fatty acid cream
InactiveCN104938644AEasy to makeEase of industrial productionEdible oils/fats production/working-upBiotechnologyPOMEGRANATE SEED OIL
The invention discloses artificial zero-thans fatty acid cream which is simple in production process, good in taste, good in fermentation and resistant to storage and a preparing method thereof. The preparing method includes the following steps that oil phase is prepared; after natural coconut oil, palm stearin, shea butter and pomegranate seed oil are evenly mixed, double glycerate, lecithin and vitamin E are added to the mixture, the mixture is heated till the grease is totally melt, and the mixture is evenly mixed for use; water phase is prepared, wherein milk powder and salt are added to deionized water to be fully stirred, and the mixture is made to be totally dissolved to be the even water phase for use; the oil phase and the water phase are added to an emulsification tank to be emulsified according to the weight ratio of 8:2, meanwhile ascorbic acid palm ester is added to the mixture, stirring is conducted while the ascorbic acid palm ester is added, the emulsifying temperature ranges from 62 DEG C to 65 DEG C, and the time ranges from 30 min to 33 min; the emulsified lactescence is placed into a shock cooling kneading machine, cooling is conducted while kneading is conducted, the kneaded lactescence is cooled and formed, and artificial cream products are obtained.
Owner:COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
Secondary fractionation product of palm oil and preparation method thereof
InactiveCN101591586AWide range of usesImprove antioxidant capacityFatty-oils/fats separationButter cocoaPalm stearin
The invention relates to a secondary fractionation product of palm oil and a preparation method thereof. In the method, palm olien of 24 degrees is taken as the raw oil and respectively undergoes four steps including crystal breaking, crystallizing, crystal growing and filter pressing to directly obtain the secondary fractionation product of palm oil, namely super palm stearin / olien. The super palm stearin / olien obtained by the method has wide application: the super palm olien can be directly used for producing blend oil, has strong oxidation resistance under high temperature, does not become hazy under low temperature and can be used for producing cocoa butter replacers after hydrogenation; the super palm stearin can be directly used as frying oil, has stable products and is frying-resistant; the super palm stearin can be re-fractionated to produce cocoa butter equivalents which have no trans acid and are more nutritious and healthier.
Owner:SHINING GOLD FOODSTUFFS
Method for preparing low/zero-trans fatty acid shortening by enzymatic interesterification
Belonging to the technical field of edible oil processing, the invention relates to a method for preparing low / zero-trans fatty acid shortening by enzymatic interesterification. The method of the invention adopts an immobilized lipase Lipozyme RM IM to catalyze lard and palm stearin or extremely hydrogenated oil (including extremely hydrogenated soybean oil, extremely hydrogenated canola oil, extremely hydrogenated palm oil and extremely hydrogenated cottonseed oil) for interesterification so as to prepare shortening. The solid fat content (SFC) of a reaction product under a temperature of 20DEG C is taken as an index, and by systematically studying the influences of temperature, adding amount of enzyme and time on an interesterification reaction, obtaining ideal technical parameters: a reaction temperature of 60-90DEG C, an enzyme adding amount of 6%-12%, and a reaction period of 1h-3h. In the invention, the compatibility and crystal form of a mixture system before and after an interesterification reaction are studied through an isothermal curve and an X-ray diffraction technology. Results indicate that: after interesterification, the compatibility of the mixture system is obviously improved, the crystal form is converted from beta type into beta' type, and the shortening prepared in the invention is superior to the market shortening in terms of application in bread baking. Widening the range of lard application, the method of the invention brings the abundant lard resources in our country into full play.
Owner:无锡食赫兹未来食品科技有限公司
Special grease for refrigeration and prepared by mixing lard oil and palm oil and preparation method thereof
The invention discloses special grease for refrigeration and prepared by mixing lard oil and palm oil and a preparation method thereof. The preparation method of the special grease for refrigeration includes the steps of heating and melting the lard oil, the palm olein and palm stearin, adding a food-grade emulsifier and water into a totally melt oil phase, carrying out emulsification, then carrying out cooling and kneading, and finally curing to obtain the special grease for refrigeration. The special grease for refrigeration comprises, by weight, 8-12 parts of the lard oil, 10-80 parts of the palm olein, 10-80 parts of the palm stearin and 1-2.5 parts of the food-grade emulsifier. An obtained special grease product for refrigeration is in a beta crystal form, the SFC curve of the product is smooth, crystals are fine, the product has good processing characteristics and certain plasticity, compatibility of the grease is good at low temperature, and the oil separation phenomenon can be prevented from occurring.
Owner:JIANGNAN UNIV
All natural safe and longevous vegetable oil-based shortening and preparation method thereof
The invention discloses all natural safe and longevous vegetable oil-based shortening and a preparation method thereof, and comprises a base stock formula and a preparation process. The base stock formula comprises the following components in percentage by mass: 25 to 45 percent of hemp palm stearin with melting point of between 50 and 56 DEG C, 55 to 75 percent of hemp palm liquid oil with melting point of between 20 and 24 DEG C and soya bean lecithin in an amount which is 0.1 to 0.5 percent of the total mass of the hemp palm stearin and the hemp palm liquid oil. The all natural safe and longevous vegetable oil-based shortening has the advantages of no cholesterol and trans-fatty acid, natural and readily available raw materials, abundant natural vitamin E content, excellent oxidation resistance, long shelf life and the like.
Owner:CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Biomass composite oil phase material for emulsion explosives and preparation method for material
InactiveCN104710251AThe production process is simple and easy to controlProduct quality is simple and easy to controlNon-explosive/non-thermic compositionsWaxPalm stearin
A composite oil phase comprises the following raw materials in percentage by mass: 1-80% of hydrogenated stearin, 0-80% of palm stearin (a melting point is 44-62 DEG C), 0-60% of bran wax (the oil content is 0-35%), 0-40% of palm fat (a melting point is 45-55 DEG C), 0-15% of fatty acid methyl ester and 19-50% of a compound emulsifier. A preparation method for a biomass composite oil phase material comprises the following steps: weighing a biomass oil phase at a formula ratio, heating and melting the biomass oil phase, uniformly mixing the molten biomass oil phase in a stirring tank, filtering a mixture through a filter to remove impurities in the biomass oil phase, pumping the filtered oil phase into a blending kettle, adding the emulsifier, performing heat preservation blending, performing cooling solidification in a cooling tank after blending, performing weighing and packaging, and the like. The biomass composite oil phase material is used for producing emulsion explosives, has good explosion performance, is clean and environment-friendly, and reduces the production cost.
Owner:ZHEJIANG YONGLIAN CIVIL EXPLOSIVE MATERIALS
Healthy and nutrient grease special for freezing and preparation method thereof
The invention discloses healthy and nutrient grease special for freezing and a preparation method thereof. The grease comprises 60-100 parts by weight of palm stearin, 0-40 parts by weight of plant oil, 0.5-2.5 parts by weight of emulsifying agents, 0.002-0.015 part by weight of antioxidant and 0.05-0.1 part by weight of corrosion remover. The method comprises the steps of: heating and melting the palm stearin; cooling to 60-70 DEG C after the palm stearin is completely melted; adding the plant oil and the antioxidant into the melted palm stearin to fully stir and mix; adding the emulsifying agent and the corrosion remover to emulsify at a heating state; pumping the grease which is uniformly emulsified into an emergent refrigerator to rapidly cool to 20-35 DEG C; homogenizing in a kneading machine; and finally, feeding the mixture to a curing workshop section to cure the product. The grease special for freezing produced by the method is high in quality, low in contents of trans-fatty acid, good in generality, good in antioxidant effect and high in health trophism.
Owner:SOUTH CHINA UNIV OF TECH
Fat composition for clear-soup chafing dish
The invention relates to a fat composition for clear-soup chafing dish. The composition contains chicken oil, butter and an optional antioxidant, or contains chicken oil, one or more of palm stearin, rice bran ester and cottonseed oil stearin, and an optional antioxidant, or contains chicken oil, butter, one or more of palm stearin, rice bran ester and cottonseed oil stearin, and an optional antioxidant, wherein the melting point scope of the chicken oil is 36-45 DEG C. The fat composition disclosed by the invention is plump in flavor and resistant to high temperature, the special oil for the clear-soup chafing dish significantly promotes the stir-frying or cooking flavor of chafing dish bottom materials, and a series of problems caused by poor quality of oil for chafing dish in the making process of the chafing dish are solved.
Owner:WILMAR SHANGHAI BIOTECH RES & DEV CENT
Preparation and application for trans fat-free pastry oil
InactiveCN106857882AImprove crystal structureMany β′ crystal formsDough treatmentEdible oils/fatsPalm stearinBeef Tallow
The invention discloses a preparation and an application for trans fat-free pastry oil and belongs to the technical field of cream products. The preparation for the trans fat-free pastry oil provided by the invention comprises the following steps: taking lard oil and palm stearin as raw materials, mixing in corresponding proportion, improving the plasticity scope and crystalline characteristic of compound oil by adopting enzymic ester exchange or chemical ester exchange method, and then researching the change in oil ester crystal form caused by the addition of different emulsifiers. The pastry oil acquired according to the invention is wide in plasticity scope, has fine crystals, contains no trans fat, can be used for locally placing the application of beef tallow in high-class pastry oil, has a potential value in developing the traditional lard oil and is more suitable for industrial operation.
Owner:JIANGNAN UNIV
Health-maintenance margarine
InactiveCN104982553AEasy to makeEase of industrial productionEdible oils/fats production/working-upBiotechnologyPalm stearin
The invention discloses health-maintenance margarine and a preparation method thereof. The preparation method comprises the steps that an oil phase is prepared, wherein natural coconut oil, palm stearin, shea butter, aloe oil, seabuckthorn seed oil and borage oil are evenly mixed, then bisphosphoglycerate, lecithin and vitamin E are added, heating is carried out to enable oils to melt completely, and the oils are mixed evenly for use; a water phase is prepared, wherein fresh common nostoc is crushed, radiated through a microwave oven, water is then added and boiled, common nostoc water extract is obtained after filtration for use, milk powder and salt are added into deionized water and stirred sufficiently, common nostoc water extract of twice weight of the mixture is added, and even water phase is formed through stirring for use; the oil phase and the water phase are added and mixed into an emulsification tank for emulsification according to the weight ratio of 8:2, ascorbyl palmitate is added at the same time and is stirred and emulsified while being added, the emulsified lactescence is placed into a quench kneading machine to carry out tachy-coldness and kneading at the same time, cooling shaping is carried out on the kneaded emulsion matter to obtain the margarine.
Owner:ZHEJIANG XIAOERHEI FOOD
Special oil for quick-frozen food and preparation method thereof
InactiveCN105695522AAvoid breakingHigh catalytic efficiencyEdible oils/fats ingredientsFermentationOil and greaseNutritive values
The invention discloses a special oil for quick-frozen food and a preparation method thereof. The method comprises the following steps: (1) carrying out lipase catalytic ester exchange on palm stearin and liquid vegetable oil by using a fluidized bed reactor to prepare ester exchange oil; (2) adding an emulsifier into ester exchange oil, heating, uniformly mixing, cooling to 60 DEG C, adding an antioxidant, uniformly mixing, adding water, emulsifying, carrying out precooling-quenching kneading, and finally, cooking to obtain the special oil for quick freezing. The ester exchange oil contains abundant unsaturated fatty acids and certain amounts of essential fatty acids; the solid fat content (SFC) of the special oil product for quick-frozen food varies slowly at certain temperature; the special oil for quick-frozen food has a certain plastic range; and the oil crystals are fine and compact, and are mainly composed of beta- crystal form. The special oil for quick-frozen food has certain nutritive value and smooth mouthfeel, and provides mild stable production conditions for oil preparation by enzymatic ester exchange reaction in a fluidized bed reactor.
Owner:SOUTH CHINA UNIV OF TECH
Oil composition for frying hot pot condiment
The invention relates to an oil composition for frying a hot pot condiment. The composition comprises beef tallow, mutton tallow, an optional antioxidant and optional hemp palm stearin and / or rice oil; respective melting points of the beef tallow and the mutton tallow are 50 DEG C or higher, for example between 50 DEG C and 60 DEG C. The invention further relates to an application of the beef tallow and the mutton tallow to reduce an oil content on the surface of food when a user uses a hot pot. The oil composition is rick and soft in flavor, and the flavor strength is improved with the rise of the temperature when the temperature is below 120 DEG C. The flavor stability of oil is kept in a frying process.
Owner:WILMAR SHANGHAI BIOTECH RES & DEV CENT
Ice cream processed by PMF (palm-oil middle fractionation)-base composite grease and production method
The invention discloses ice cream processed by PMF (palm-oil middle fractionation)-base composite grease. The ice cream is processed by following raw materials including 6 parts of grease, 8 parts of dried trim milk, 13 parts of sucrose, 0.25 part of sucrose ester, 0.25 part of monostearin, 0.2 part of guar gum, 72.3 parts of water and a defined amount of fragrant essence. The grease is compounded by palm-oil middle fractionation matters (PMF), milk fat [AMF(anhydrous milk fat)] and palm stearin (ST) according to the proportion of 90:5:5. The ice cream and the production method have the advantages that the palm-oil middle fractionation matters (PMF) are used mainly, and are used as the grease for processing the ice cream after the palm-oil middle fractionation matters are compounded with the milk fat (AMF) and the palm stearin (ST) according to the scientific proportion, the physicochemical index of the compounded grease is closer to that of milk fat, when the ice cream is processed, cost is low, furthermore, the ice cream has fragrance of the milk fat, and the problem that taste of ice cream is not good enough when only a single palm oil product is used for processing the ice cream is resolved.
Owner:HENAN UNIVERSITY OF TECHNOLOGY
Grease composition containing 1, 3-dioleic acid-2-palmitic acid triglyceride and preparation method of grease composition
ActiveCN108265089AReduce difficultyLow costFatty acid esterificationFermentationPalm stearinTG - Triglyceride
The invention relates to a method for preparing a grease composition containing 1, 3-dioleic acid-2-palmitic acid triglyceride (OPO). According to the method, an industrial conventional product ST52 palm stearin of grease is taken as a raw material and subjected to sn-1, 3 directed ester exchange reaction with greatly excessive oleic acid mixture in the presence of enzymic preparations in batch, and separation and purification are performed to obtain the grease composition containing the OPO and recyclable fatty acid mixture.
Owner:COFCO GROUP +3
Preparation method and application of Chinese breast milk triglyceride substitute fat
PendingCN112314710AReduce the ratioIncrease added valueMilk preparationCharacter and pattern recognitionSodium methoxidePalm stearin
The invention discloses a preparation method and application of a Chinese breast milk triglyceride substitute. According to the substitute, vegetable oil is mainly used as a raw material to simulate astructure of Chinese breast milk triglyceride, and the vegetable oil raw material comprises palm stearin, sunflower seed oil, high oleic acid sunflower seed oil, perilla seed oil, lauric acid and myristic acid. The preparation method comprises the following steps: catalyzing 52-degree palm stearin with sodium methoxide, mixing the palm stearin with oils, and performing enzymatic hydrolysis. The substitute is rich in linoleic acid, has a low ratio of free fatty acids, fully simulates fatty acid composition, distribution and triglyceride configuration of Chinese breast milk,and is an excellentsubstitute for Chinese breast milk triglyceride.The preparation method is scientific, and can increase output in the same time and save amount of enzyme. The raw materials are abundant and easily available. Compared with selection of animal fats, especially lard, the substitute avoids promotion obstacles caused by religious taboo of lard raw materials, and further has characteristics of stable storage and wide range of use.
Owner:NANCHANG UNIV
Grease composition and preparation method thereof
InactiveCN109984215AHigh similaritySuitable absorbencyMilk preparationFermentationPalm stearinLinoleic acid
Owner:COFCO NUTRITION & HEALTH RES INST +1
Oil composition with high water binding capacity and preparation method of oil composition
InactiveCN108566993AStrong water absorptionImprove emulsion stabilityEdible oils/fatsOil and greasePalm stearin
The invention provides an oil composition with high water binding capacity and a preparation method of the oil composition, and belongs to the technical field of deep processing of oil. The oil composition with high water binding capacity consists of the following components in percentages by mass: 90-100% of oil and 0-5% of an emulsifier, wherein the oil comprises palm palmitin and esterified oilwhich is obtained by esterifying one or more of palm palmitin, palm stearin, soybean oil and coconut oil; and the emulsifier consists of propylene ester of fatty acids, sucrose fatty acid ester, mono-glyceride of fatty acid, diglyceride of fatty acid, lecithin and polyglycerol fatty acid ester. By selection and compounding of the emulsifier with high water binding capacity and in combination to aspecific base oil formula, the oil with high water binding capacity is prepared and is used in production of stuffing, the emulsion stability of the stuffing can be improved obviously, and problems of oil water separation and syrup precipitation are reduced; the stuffing has fine and smooth tissues, quite good mouth melting taste and wide operation temperature range; and meanwhile, the oil can beused for making stuffing products without preservatives and low trans-fatty acids.
Owner:TIANJIN NANQIAO FOOD +2
Method for preparing mixed ester rich in OPO structural lipids
ActiveCN109082447AOmit the purification stepShort processFermentationLipid formationOrganic synthesis
The invention provides a method for preparing mixed ester rich in OPO structural lipids and belongs to the technical field of organic synthesis. In the method, high-oleic-acid peanuts are taken as rawmaterials, fatty acid ethyl ester or fatty acid obtained through alcoholysis or medium-pressure hydrolysis directly synthesizes the mixed ester rich in the OPO structural lipids with the help of catalytic action of enzyme with palm stearin, purification steps of oleic acid are reduced, the process flow is shortened, and safety of products is improved. Data from embodiment indicates that in the mixed ester rich in the OPO structural lipids, prepared from the fatty acid ethyl ester / fatty acid with the palm stearin, the OPO content (C52 triglyceride content is the national standard), 2-palmiticacid in total palmitic acid content and the rest of the content of the palmitic acid triglyceride are 46.35% / 44.17%, 60.73% / 57.60% and 5.67% / 4.07% respectively, and product indicators meet the provision of national standard GB30604-2015.
Owner:HENAN UNIVERSITY OF TECHNOLOGY
Preparation method and application of Chinese breast milk triglyceride substitute synthesized by enzymic method
The invention discloses a preparation method and application of a Chinese breast milk triglyceride substitute synthesized by an enzymic method. According to the substitute, vegetable oil is mainly used as a raw material to simulate a structure of Chinese breast milk triglyceride, and the vegetable oil raw material comprises palm stearin, safflower seed oil, tea oil, perilla seed oil, lauric acid and myristic acid. The preparation method comprises the following steps: catalyzing 52-degree palm stearin with non-directional lipase, mixing the palm stearin with oils, and enzymatically hydrolyzingwith sn-1,3 directional lipase. The substitute is rich in linoleic acid, has a low ratio of free fatty acids, fully simulates fatty acid composition, distribution and triglyceride configuration of Chinese breast milk, and is an excellent substitute for Chinese breast milk triglyceride. The preparation method is scientific, and can increase output in the same time. The raw materials are abundant and easily available. Compared with selection of animal fats, especially lard, the substitute avoids promotion obstacles caused by religious taboo of lard raw materials, and further has characteristicsof stable storage and wide range of use.
Owner:NANCHANG UNIV
Method for preparing candle base oil by using vegetable oil
The invention discloses a method for preparing candle base oil by using vegetable oil. The method comprises the following steps: i) carrying out fractionation and / or hydrotreating on the vegetable oil; ii) adding a decolorising agent to the vegetable oil processed in the step i), and carrying out vacuum decoloring treatment; iii) carrying out deodorization treatment on the decolorized vegetable oil obtained in the step ii), so as to obtain the candle base oil. The vegetable oil is adopted to carry out fractionation and / or hydrotreating, and then decoloring and deodorization treatment is carried out to obtain palm stearin, hydrogenated palm oil, hydrogenated palm kernel oil and hydrogenated soybean oil with different application performances as the candle base oil. Whole vegetable oil materials are provided for candle production enterprises to produce different candles, the production cost and the export cost are reduced, and the method is environmentally friendly.
Owner:丰益油脂科技(连云港)有限公司
Preparation method of human milk fat substitute
The invention discloses a preparation method of a human milk fat substitute. The method includes the following steps of 1, reaction, wherein palm stearin and vegetable oil are mixed and molten to obtain mixed oil, oleic acid or nonglyceride oleate or palmitic acid or nonglyceride palmitate is added and stirred to be mixed, and lipase immobilized on a mesoporous titania nanocomposite is added to catalyze transesterification; 2, extraction, wherein after transesterification is finished, the catalyst in the reaction mixture is removed through centrifugation, deacidification is carried out with the molecular distillation method to make the acid value of the end product not larger than 3.0 mg KOH g-1, and extract is obtained and used in the next step of processing; 3, mixing, wherein the extract obtained in the second step is mixed with one or more of sunflower seed oil, high-oleic-acid sunflower seed oil, rapeseed oil and linseed oil in the mass ratio of 1:(4-1), and the human milk fat substitute is obtained. The process is simple and controllable, and the similarity between the product and human milk fat can be easily improved.
Owner:NANJING UNIV OF TECH
Rap oil candle and preparation method thereof
InactiveCN104560416AReduce usageRaw materials are easy to getCandle ingredientsParaffin waxOil and grease
Owner:DALIAN TALENT GIFT CO LTD
Bakery shortenings from palm diacylglycerol
InactiveCN104869831ADough treatmentEdible oils/fats with fatty acid estersPalm stearinPalmitostearate
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-fraction having an iodine value of 32 to 48. In a second aspect of the invention, the bakery shortening comprises a palm diacylglycerol olein having an iodine value of 56 to 64 and a palm stearin. The bakery shortenings of the present invention do not require any emulsifiers to be added.
Owner:SIME DARBY PLANTATION INTPROP SDN BHD
Medium- and long-chain fatty acid grease rich in 1, 3-dilaurate-palmitic acid triglyceride and preparation and application thereof
PendingCN111838676ALow pricePromote weight gainAccessory food factorsFermentationLong chain fatty acidPalm stearin
The invention discloses a medium- and long-chain fatty acid grease rich in 1, 3-dilaurate-palmitic acid triglyceride and preparation and application of the medium- and long-chain fatty acid grease. The preparation method comprises the following steps of: lauric acid and palm stearin are used as substrates, sn-1, 3-site specific lipase is used as a catalyst to perform acidolysis reaction, after thereaction is finished, the catalyst and free fatty acid are removed to obtain the medium and long-chain fatty acid grease, wherein the content of 1, 3-dilaurate-palmitic acid triglyceride in the medium- and long-chain fatty acid grease is 20-40%. The invention further discloses application of the medium- and long-chain fatty acid grease rich in 1, 3-dilaurate-palmitic acid triglyceride in weight gain of special crowds or animals.
Owner:ZHEJIANG UNIV
Process for production of micronutrient rich zero trans shortenings
InactiveCN1937925ALow costBlending is beneficialSpread compositionsFatty acid esterificationSodium methoxidePalm stearin
The present invention relates to a process for the production of polyunsaturated fatty acid and micronutrient rich zero-trans shortening by chemical interesterification to produce nutritionally and fictionally superior shortening without hydrogenation, the process involving blending of palm oat and palm stearin with rice bran oil, interesterification in the presence of sodium methoxide catalyst, inactivation of the catalyst, washing with hot water, deodorization of the resultant product, and finally passing the interesterified product through margarine crystallizer under controlled conditions followed by packing and tempering.
Owner:COUNCIL OF SCI & IND RES
Cosmeceutical formulation containing palm oils
InactiveUS7531196B2Promote absorptionPleasing homogeneous consistencyCosmetic preparationsBiocidePalm stearinLotion
A cosmeceutical formulation is provided that includes a mixture of a refined, bleached, deodorized (RBD) palm oils and red palm olein. The resulting formulation is a homogeneous blend with a considerable shelf life. The formulation may be a cream, lotion, sunscreen, or a soap and may be formulated to include additional beneficial oils and EFAs. If a cream formulation is desired, RBD palm stearin is the preferred palm oil for producing a creamy texture. If a lotion is desired, RBD palm oil may be used and chemically modified to produce a tailored oil with a desired melting point and consistency. The formulation may be used to treat a variety of skin conditions including adverse and age-related skin conditions or as an effective moisturizer for the prolonged maintenance of ordinary skin.
Owner:PACIFIC SPECIALTY OILS
Flavored intelligence-reinforcing artificial cream
InactiveCN105028678AEasy to makeEase of industrial productionEdible oils/fats with fatty acid estersEdible oils/fats production/working-upButter cocoaPalm stearin
The invention discloses a preparation method of flavored intelligence-reinforcing artificial cream. The method comprises the following steps: preparing an oil phase, namely uniformly mixing natural coconut oil, palm stearin, avocado oil, nut oil, walnut oil and refined cocoa butter to obtain a mixture I, adding bi-glycerate, lecithin and vitamin E into the mixture I, heating to enable oil grease to be melt completely, and uniformly mixing for later use; preparing a water phase I, namely crushing fresh nostoc sphaeroides, radiating by adopting a microwave oven, adding water, boiling, and filtering to obtain a water extract of the nostoc sphaeroides for later use; adding milk powder and table salt into deionized water, fully stirring to obtain a mixture II, adding the water extract of the nostoc sphaeroides, with the weight being one time that of the mixture II, and stirring to obtain a uniform water phase II for later use; mixing the oil phase and the water phase II into an emulsifying tank for emulsifying, simultaneously adding ascorbic acid palmitin while stirring, and further emulsifying, wherein the weight ratio of the oil phase to the water phase II is 8 to 2; and putting well-emulsified lactescence in a shock-chilling kneader for shock-chilling and kneading simultaneously, and cooling the kneaded lactescence for forming to obtain the flavored intelligence-reinforcing artificial cream.
Owner:ZHEJIANG XIAOERHEI FOOD
Beef tallow substitute fat as well as preparation method and application thereof in hotpot condiment
ActiveCN112931636AIncrease contentImprove antioxidant capacityFatty substance recoveryEdible oils/fatsBiotechnologyVegetable oil
The invention discloses beef tallow substitute fat as well as a preparation method and application thereof in a hotpot condiment, and belongs to the field of foods. The beef tallow substitute fat comprises beef tallow and vegetable fat, the vegetable fat comprises one or more of palm liquid oil, medium-melting-point palm oil and palm stearin. The method comprises the following steps: weighing raw material fat according to a certain proportion, heating until the raw material fat is molten, and uniformly mixing the molten raw material fat to obtain mixed fat; adding immobilized lipase to carry out transesterification, then carrying out solid-liquid separation, and taking out the immobilized lipase; adding lipoxygenase to decompose free fatty acid into flavor substances, and performing enzyme deactivation; and centrifuging, removing slag, filtering for 3-5 times, and cooling. The beef tallow substitute fat prepared by the preparation method disclosed by the invention is applied to the hotpot condiment, has the flavor and taste similar to those of a pure beef tallow pot condiment, and also has lower saturated fat, trans fat and calorie.
Owner:JIANGNAN UNIV +1
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