73 results about "Palm stearin" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The invention provides a grease composition. The grease composition contains 1-oleic acid-2-palmitic acid-3-linoleic acid glyceride (OPL) and 1,3-dioleic acid-2-palmitic acid glyceride (OPO), and ingredients and content of the grease composition are more approximate to a Chinese people breast milk grease structure. The invention further provides a preparation method for the grease composition. Themethod comprises the following steps: using palm stearin of which an iodine value is 18 to 36 as a raw material, and acquiring grease A through random ester exchange; and enabling the grease A to perform Sn-1,3 directional ester exchange with a fat mixture containing oleic acid or non-glyceride thereof and linoleic acid or non-glyceride thereof, separating and purifying, thereby acquiring the grease composition.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.