13 results about "Trans fat" patented technology

This invention discloses a high oil-holding capacity and temperature-resistant oleogel and its preparation method, comprising dissolving a gelling agent in a base oil, dispersing it under magnetic heating, and obtaining the oleogel after cooling; wherein the gelling agent is composed of β-sitosterol and propyl gallate. This invention uses β-sitosterol and phenols as gelling agents to improve the types of dual gelling agents and enhance various properties of the oleogel; the entire preparation process is carried out under relatively mild temperature conditions, and by controlling the amount of β-sitosterol and phenols, the performance of the final oleogel can be effectively regulated to meet the needs of different application scenarios; this technical route does not involve hydrogenation, avoiding the generation of trans fatty acids; at the same time, it effectively reduces the calorific value of the oil and improves its oxidative stability and health benefits.

The present application relates to the technical field of edible oil production, in particular to a preparation method of high-oleic peanut oil with high removal efficiency of aflatoxin, which comprises five core steps of two-stage low-temperature drying pretreatment of high-oleic peanut raw material, low-temperature and moderate-temperature gradient steaming and frying and pressing, coupling of nanometer composite adsorbent and gradient microwave field for synergistic removal of aflatoxin, precise separation and low-temperature physical refining, online quality control and nitrogen filling preservation. The present application realizes accurate regulation and control of process parameters through aflatoxin dynamic adsorption rate model and microwave synergistic detoxification efficiency formula, can make the removal rate of aflatoxin B1 be greater than or equal to 99.5%, the retention rate of oleic acid be greater than or equal to 98%, the content of aflatoxin B1 in finished oil be less than or equal to 0.1 μg / kg, and the generation amount of trans fatty acids be less than or equal to 0.15%, and the present application is suitable for industrialized continuous production, effectively guarantees the edible safety and nutritional quality of products.

This invention discloses an emulsion gel based on a compound of carnauba wax and monoglycerides, and its application in bread making as a substitute for margarine. The emulsion gel uses high-oleic sunflower oil as the base oil, with carnauba wax and monoglycerides compounded in a mass ratio of 5:5-8:2 as the gelling agent. Soy lecithin is added, and the mixture is pretreated by microwave, dissolved by heating, dispersed by ultrasound, and refrigerated to obtain the oil gel. Deionized water is then added, followed by homogenization, ultrasound, and refrigeration. The resulting emulsion gel completely replaces margarine and is used with high-gluten flour, water, sugar, and other ingredients to make bread through kneading, proofing, and baking. The synergistic effect of carnauba wax and monoglycerides through complementary HLB values, synergistic crystal structures, and intermolecular interactions solves the problems of excessive hardness and poor stability associated with single gelling agents. The bread prepared by this invention has zero trans fatty acids and low saturated fatty acids, a soft and fluffy texture, and sensory quality comparable to commercially available margarine bread. The process is simple and has broad application prospects.

This invention relates to an online monitoring and closed-loop control system for trans fatty acid content in hydrogenated oils, applied in the field of oil hydrogenation processing technology. The system includes a sampling pretreatment unit, a spectral detection unit, a control unit, and a hydrogenation execution unit. The sampling pretreatment unit processes high-temperature, high-pressure solid-containing materials, outputting uninterrupted test data. The spectral detection unit incorporates a quantitative prediction model for trans fatty acids and iodine value, outputting content data in real time. The control unit constructs a multi-parameter coupled collaborative control model with trans fatty acids as the first priority and iodine value as the second priority, outputting control commands. The hydrogenation execution unit adjusts hydrogen flow rate, stirring rate, and reaction temperature, forming a fully closed-loop feedback control chain. This invention achieves online real-time monitoring and precise closed-loop control of trans fatty acids, overcoming the industry bottleneck of traditional offline detection's lag and inability to suppress trans fatty acid formation, significantly improving product safety and process stability.

The invention meets the needs above by providing a surfactant system, mixture or blend that can be used as a part of a soaking composition. The surfactant system is capable of forming emulsions with, and thus removing, oily and greasy stains. In a preferred embodiment the surfactant compositions of the invention can remove non-trans fat and fatty acid stains. The invention involves foaming soaking compositions that have some or part of the anionic surfactant present in the same replaced with an extended chain anionic surfactant.

The present application relates to the technical field of bioengineering, and particularly relates to a kind of extraction method of Panax quinquefolium seed natural oil body and application thereof.The method comprises the following steps: after Panax quinquefolium seed is crushed, it is mixed with buffer solution to obtain homogenate liquid; the homogenate liquid is subjected to solid-liquid separation, and filtrate is collected; the filtrate is subjected to high-speed centrifugation under low-temperature conditions, and upper oil body phase is collected, to obtain Panax quinquefolium seed natural oil body. 16 kinds of fatty acid compositions in the Panax quinquefolium seed oil body are identified by GC-MS system, and it is found that the proportion of unsaturated fatty acids is extremely high, wherein the content of linoleic acid is as high as 76.34%, and the Panax quinquefolium seed oil body is rich in polyunsaturated fatty acids such as gamma-linolenic acid, alpha-linolenic acid and arachidonic acid, and no trans fatty acids and short-chain saturated fatty acids are detected. The characteristics make it have multiple nutritional functions such as regulating lipid metabolism, reducing cholesterol and antioxidant, and have broad prospects for developing high-nutrition edible oil or functional food additive.

The application provides unsaturated fatty acid solid oil and its preparation method and use, and relates to the technical field of food manufacturing. The preparation method comprises the following steps: adding oil gel agent into vegetable oil, and heating and stirring until the oil gel agent is completely dissolved; homogenizing and mixing until the mixture is a uniform transparent liquid and the viscosity fluctuation is not more than 5%; and cooling the homogenized and mixed liquid to room temperature, standing and tempering to obtain the unsaturated fatty acid solid oil. The method can convert liquid vegetable oil into solid oil through a simple process, avoids the generation of trans fatty acids, is simple in process, low in energy consumption, has flexible regulation and control capacity, and is suitable for different food demands.

The application discloses a green catalytic hydrogenation preparation method of low-trans fatty acid edible hydrogenated oil, and comprises the following steps: dispersing an amorphous Ni-Fe-P alloy catalyst in pretreated vegetable oil to obtain a catalyst-oil mixture; introducing the catalyst-oil mixture and a hydrogen donor solution into a microchannel reactor with multiple temperature zones to perform gradient hydrogenation reaction; wherein the microchannel reactor is integrated with an electrochemical hydrogen generation unit, and a direct current electric field is applied to at least one temperature zone; after the reaction is completed, the catalyst is separated and recovered, and the hydrogenated oil is post-treated to obtain the low-trans fatty acid edible hydrogenated oil; for the first time, the electrochemical hydrogenation and catalytic transfer hydrogenation two green hydrogenation technologies are integrated in the microchannel reactor, and the reaction path is regulated by combining the electric field, so that the formation of carbonium ion intermediates and double bond isomerization is fundamentally inhibited, the content of trans fatty acids in the final hydrogenated oil is reduced, and the health value of the product is significantly improved.

This invention discloses a high-nutrition flaxseed dietary composition free of eight major allergens for all ages and its preparation method. Each 30g packet is precisely formulated from low-temperature roasted flaxseed powder, flaxseed oil microcapsule powder, psyllium husk powder, purified konjac powder, gluten-free quinoa powder, chia seed powder, sugar-free coconut powder, erythritol, and corn soluble dietary fiber. The product contains ≥18.8g / 100g of α-linolenic acid, is completely free of the eight major allergens, is high in protein and dietary fiber, and contains 0 sodium and 0 trans fats. It is finely prepared, nutritionally balanced, and highly stable, making it safe for people aged 3-100 to consume. It can be used as a nutritional meal replacement, light snack supplement, and intestinal health food.

This invention discloses a fat substitute for ice cream and its preparation method, which relates to the field of food processing technology. The method is as follows: (1) a thermotropic gel is formed by combining modified soybean residue insoluble dietary fiber with soy protein isolate, and then mechanically sheared and broken into microgel particles; (2) the obtained microgel particles are mixed with walnut oil, homogenized at high speed to obtain an emulsion, and then freeze-dried and stirred to obtain an oil gel. The prepared oil gel has a stable structure, does not require the addition of gelling agents, and the raw materials are safe, green, widely available, and inexpensive. Applying the oil gel as a fat substitute to low-fat ice cream not only makes the product have the characteristics of low calories, high quality and high nutrition, but also reduces the content of saturated fatty acids and trans fatty acids in the product, providing a new solution for developing healthier food ingredients and products.

This invention discloses a method for preparing zero-trans-fatty acid vegetable fat powder, comprising the following steps: (1) dissolving dipotassium hydrogen phosphate and fructooligosaccharides in purified water, adding resistant dextrin and konjac gum, and mixing to obtain an aqueous phase mixture; (2) sequentially adding sodium caseinate, glyceryl monostearate, whole milk powder, and milk fat to the aqueous phase mixture and mixing to obtain an emulsified mixture; (3) adding edible silica to the emulsified mixture and mixing, then gradually homogenizing under increased pressure and spray drying to obtain zero-trans-fatty acid vegetable fat powder. The zero-trans-fatty acid vegetable fat powder prepared by this invention has excellent emulsifying and dispersing properties, and its taste is more delicate, mild, and refreshing.