43 results about "Trans fat" patented technology

The invention discloses a method for preparing chocolate with high heat resistance, blooming resistance, high dietary fiber and low saturated fatty acid based on biphase gel and a product, and belongs to the technical field of oil processing application, and the method comprises the following steps: adding an emulsifier and solid fat into edible vegetable oil, and heating and stirring until the emulsifier and the solid fat are completely molten to obtain an oil gel phase; adding dietary fibers into water, and completely dissolving the dietary fibers to form a hydrogel phase; and mixing the obtained hydrogel phase and the oil gel phase, carrying out high-speed shearing emulsification, and cooling to room temperature in an ice-water bath to obtain the biphase gel. Different types of biphase gels are prepared by adjusting the ratio of the oil phase to the water phase, and the biphase gels are used for partially replacing cocoa butter to prepare the chocolate, so that the fat content is reduced, the heat resistance of the chocolate is improved, the frosting phenomenon of the chocolate is effectively delayed, the prepared chocolate does not contain trans-fatty acids, the saturated fatty acids are reduced, and the chocolate has good stability. And dietary fibers are contained, so that human health is benefited.

The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber chocolate pie and a preparation method thereof. The chocolate pie comprises a pie blank, a sandwich and a chocolate coating, raw materials of the pie blank comprise isomaltooligosacharide, raw materials of the sandwich comprise isomaltooligosacharide and trehalose, and raw materials of the chocolate coating comprise maltitol. By using the components, a natural low-sugar system without cane sugar and artificial sweeteners in the whole process is realized; the composite dietary fiber system of the isomaltooligosacharide, the polydextrose and the wheat fiber can meet the requirement of high dietary fiber, considers intestinal health, weight management and sweet taste experience, and realizes unification of health and taste; the product also meets the requirement of zero trans fat; in the preparation process, the cake blank can keep the taste and avoid moisture regain, and a stable and difficult-to-break solid foundation is provided for adding the sandwich and coating the chocolate.

The invention relates to the technical field of edible oil and fat processing, and discloses a sunflower seed oil double-zero double-low deodorization and by-product efficient recovery method, which comprises the following steps: carrying out degumming pretreatment on sunflower seed crude oil, pumping the sunflower seed crude oil into an extraction tower, and carrying out supercritical extraction on the sunflower seed crude oil and high-pressure carbon dioxide fluid. The extraction phase sequentially passes through a multi-stage analysis system; a refined sunflower seed oil finished product is separated by depressurizing and cooling in a first-stage analysis kettle; converting into a subcritical state in a second-stage desorption kettle, and selectively intercepting and separating out the phytosterol by utilizing beta-CD-PU porous cross-linked microspheres filled in the second-stage desorption kettle; depressurizing and separating out vitamin E in a third-stage desorption kettle; and finally entering a flash tank to gasify the carbon dioxide, and separating free fatty acid and small molecule leftovers with peculiar smell. According to the invention, nutritional ingredient loss and trans-fatty acid generation caused by high-temperature deodorization are avoided, and grease deodorization and step-by-step accurate separation and independent recovery of multiple byproducts are realized.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a zero-hydrogenation low-sugar solid beverage through spray drying. The method comprises the following steps: firstly, adding modified lecithin and modified Arabic gum into a feed liquid according to a specific proportion, and homogenizing to obtain a mixed feed liquid; then, a pressure spray dryer is used for cyclic agglomeration drying, and separated fine particles are returned to an atomization area to serve as crystal nucleuses and are bonded with wet fog drops to grow into large particles. Through compounding of the modified additive and a cyclic agglomeration technology, the problems that a traditional product is small in particle size, poor in reconstituability and prone to adhering to the wall are effectively solved, and the solid beverage uniform in particle size and good in instant solubility is prepared. The product adopts refined vegetable oil to replace hydrogenated oil, so that zero trans-fatty acid is realized; polydextrose and erythritol are used as main sweet sources, and the total sugar content is less than or equal to 15%. The process is simple and controllable, high in raw material utilization rate, suitable for industrial production and capable of meeting the requirements of healthy sugar-controlled people.

An object of the present invention is to provide a plastic water-in-oil emulsion composition that is substantially free of trans fatty acids, has a low saturated fatty acid content, and has an appropriate hardness.SOLUTION: The present invention provides a plastic water-in-oil emulsified composition for food having the following characteristics (a) and (b): (a) the softening point of the oil or fat is 5 °C or lower, (b) the maximum load at 5 °C is 25 gf or higher, and In addition, the present invention provides the above-mentioned plasticizing water-in-oil type emulsified composition for food having the following characteristics (c): (c) The content of saturated fatty acids in the fat or oil is 15% by mass or less SELECTED DRAWING: None

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.

The invention relates to the technical field of edible vegetable oil processing, and particularly discloses an unsaturated oil refining method and device based on enzyme-material coupling. Conversion of main impurities is completed at low temperature by utilizing high specificity of biological enzyme; according to the method, side reactions such as grease hydrolysis, oxidation, trans-fatty acid generation and nutrient loss caused by high temperature and strong alkali are avoided from the source, a brand new process route of coupling front-end bio-enzyme precise catalysis and rear-end physical means mild treatment is created for the first time, impurities and waxiness are removed through a mild, efficient and oriented refining process, and meanwhile, the yield is improved. The natural color and trace active components of the edible vegetable oil are perfectly reserved, generation of harmful substances such as trans-fatty acid and chloropropanol ester is avoided, and the problems of nutrient loss, generation of risky substances, environmental unfriendliness and the like in a traditional edible vegetable oil refining process are systematically solved; the method is especially suitable for highly unsaturated grease which is extremely sensitive to heat and oxidation and needs to retain natural color and luster.

The invention discloses a preparation method of zero-trans low-saturation high-beta'crystal form margarine, and belongs to the technical field of food processing. The method comprises the following steps: by taking camellia oil and palm stearin in a mass ratio of 7: 3 as base oil, adding 7.33% of immobilized lipase to carry out enzymatic transesterification, centrifuging to remove the lipase, adding 6% of glyceryl distearate to prepare base oil, mixing with 1% of sucrose fatty acid ester and 15% of water, emulsifying, quenching, kneading and curing to obtain a finished product. According to the invention, an enzymatic transesterification and oleogel dual structuring technology is adopted, and process parameters are accurately regulated and controlled, so that the product realizes zero trans-fatty acid residue, the saturation degree of transesterification grease is only 30.39%, the beta'crystal form proportion is high, and the caseinization property and the stability are excellent. The method is mild in process and easy to industrially popularize, and the prepared margarine can be widely applied to baked products such as cookies and bread and serves as an ideal substitute of animal butter.

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 purpose of the present invention is to provide an oil-and-fat composition which is a non-trans acid and a non-lauric acid suitable for use in various oily food products. This oil-and-fat composition satisfies all of the following. · The content of stearic acid in the constituent fatty acid composition is 3-40 mass%. · The content mass ratio of stearic acid with respect to palmitic acid in the constituent fatty acid composition is 0.09-5.0. · The content of S3 is 1-15 mass%. · The content mass ratio of SSU with respect to S2U is 0.3 or more. · The content mass ratio of S2Po with respect to S2U is 0.01 or more. Here, S represents a saturated fatty acid having 16 carbon atoms or more, U represents an unsaturated fatty acid having 16 carbon atoms or more, Po represents palmitoleic acid, S2U represents a triglyceride in which 2 molecules of S is bonded to 1 molecule of U, S3 represents a triglyceride in which 3 molecules of S are bonded, S2Po represents a triglyceride in which 2 molecules of S are bonded to 1 molecule of Po, and SSU is an asymmetric triglyceride in which S is bonded to position 2, and S and U are bonded to positions 1 and 3.

The purpose of the present invention is to address the problem of providing an oil and fat composition which is free of trans acid and lauric acid, and is suitable for use in various oily foods. An oil and fat composition according to the present invention satisfies all of the following conditions: ･ In a constituent fatty acid composition, the content of palmitic acid is 30-70 mass% ･ In the constituent fatty acid composition, the content of unsaturated fatty acid is 20-60 mass% and the content of S3 is 1-15 mass% ･ The content mass ratio of SSU to S2U is 0.5 or more ･ The content mass ratio of S2Po to S2U is 0.01 or more S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms, Po represents palmitoleic acid, S2U represents a triglyceride in which two S molecules and one U molecule are bonded, S3 represents a triglyceride in which three S molecules are bonded, S2Po represents a triglyceride in which two S molecules and one Po molecule are bonded, and SSU represents an asymmetric triglyceride in which S is bonded at the 2-position, and S and U are bonded at the 1- and 3-positions.

The invention belongs to the technical field of food processing, and particularly relates to a yeast protein-based fat substitute as well as a preparation method and application thereof. The preparation method comprises the following steps: taking yeast protein as a raw material, carrying out pH migration treatment on the yeast protein, compounding xanthan gum with the yeast protein, and carrying out glycosylation reaction under specific conditions to obtain a high-stability and uniform high-internal-phase emulsion, namely the yeast protein-based fat substitute. The yeast protein-based fat substitute has the beneficial effects that when the yeast protein-based fat substitute is applied to baked flour products such as bread, not only can the bulkiness of the bread be remarkably improved and the palatability be improved, but also the use amount of grease in the bread is reduced, and the yeast protein-based fat substitute does not contain trans-fatty acid, is higher in eating safety and is more suitable for being eaten by people. And a better solution is provided for the development of high value-added food.

The invention relates to a microbial oil composition as well as a preparation method and application thereof, the composition is prepared by fermentation of a specific Mortierella strain, and the composition comprises the following components in percentage by weight of total fatty acid: less than or equal to 0.55 wt% of trans-fatty acid, less than or equal to 0.05 wt% of fatty acid, less than or equal to 0.05 wt% of fatty acid, and less than or equal to 0.05 wt% of fatty acid; the content of saturated fatty acid with carbon chain length not less than 16 is not more than 23wt%; n-3 unsaturated fatty acid is less than or equal to 3.0 wt%; n-6 unsaturated fatty acid; wherein the ratio of arachidonic acid to n-6 unsaturated fatty acid is greater than or equal to 75 wt%. The invention also provides a fermentation process by controlling the carbon source and dynamically adjusting the ventilation volume. The composition effectively reduces the content of saturated ultra-long chain fatty acid, relieves the metabolic burden of infants, is high in safety, ensures the core nutritional value of ARA, and is suitable for the fields of infant formula food, medicine, health food and the like.

The present invention discloses a non-hydrogenated base milk and a preparation method thereof, and relates to the technical field of food processing, the base milk comprises the following raw materials in parts by weight: 30-40 parts of fresh milk, 37-41 parts of drinking water, 20-24 parts of composite non-hydrogenated vegetable oil, 0.8-1.2 parts of a composite emulsifier, 0.8-1.2 parts of a composite stabilizer, 0.6-1.0 part of dipotassium phosphate, 0.3-0.7 part of potassium citrate, 0.08-0.12 part of edible salt, and 0.08-0.12 part of sodium carbonate. 0.0040 to 0.0055 part of 1% beta-carotene, and 0.01 to 0.04 part of edible essence. The preparation method comprises the steps of preparation of an oil phase mixture, preparation of an emulsion mixture, two times of homogenization, sterilization, sterile filling and the like. The base milk completely eradicates trans-fatty acids, is good in integration with tea soup, good in taste, high in stability, long in shelf life and obvious in cost advantage, and is suitable for the new tea drink industry.

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 present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L / h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The invention discloses egg yolk oil gel-based cream and a preparation method thereof. The egg yolk oil composition is prepared from the following components: egg yolk oil, pea protein, oat beta-glucan, laccase, beewax, phytosterol, low-molecular-weight beta-glucan and deionized water. The egg yolk oil is used as a base oil phase, plant-derived pea protein and oat beta-glucan are used as cores, and phytosterol and beeswax are used as oil gelators, so that the health bottleneck of traditional cream is broken through, a hydrogenation process is avoided, the product does not contain trans-fatty acid, and meanwhile, the content of saturated fatty acid is remarkably reduced. Through covalent binding of the pea protein-beta-glucan-laccase and the composite oil gel particles, the loss caused by layering, flocculation and the like in the storage and processing processes of the cream emulsion is improved.

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.

The invention is suitable for the technical field of chocolate, and provides chocolate rich in calcium and vitamin D. The chocolate comprises cocoa solids, a functional sweetening agent, milk powder, calcium salt, phospholipid and nutrient substances, and the nutrient substances comprise mushroom vitamin D grease and hydrolyzed yolk powder.The calcium content of the product is larger than or equal to 3330 mg / 100 g, and the calcium content of the product is larger than or equal to 330 mg / 100 g. The content of vitamin D is more than or equal to 65.1 mu g / 100g, and sucrose is replaced by a functional sweetening agent, so that zero sucrose is realized; pure cocoa raw materials and 0 trans fatty acid are used; the high cocoa content can effectively cover bad flavor of mineral substances, additives such as essence, pigment and colloid do not need to be added, the product is smooth and fine in taste and has no difference with commercially available high-quality milk chocolate, the product form is chocolate loved by children, the compliance is high, the caffeine content is extremely low (0.4 mg / block) and is far lower than the upper intake limit of the children, and the product is safe to eat; the effects of promoting physical development and skeletal development are better than those of commercially available pure milk.

The invention belongs to the technical field of food, and particularly relates to a grease composition and application thereof, and the grease composition comprises the following components: beef tallow and modified beef tallow. According to the grease composition disclosed by the invention, the beef tallow and the modified beef tallow obtained by modifying the beef tallow are compounded according to a specific proportion to form the grease composition which does not contain vegetable oil and moisture, and the grease composition has good ductility and operability, can be easily extended to be more than one time of the original length in the baking and rolling process and is not easy to break; therefore, the making efficiency and the yield of the crisp baked food are remarkably improved; besides, the grease composition retains the special rich fragrance and flavor of pure beef tallow while avoiding the use of vegetable oil and trans-fatty acid, the baked food prepared from the grease composition is crisper in taste and purer in fragrance, and the grease composition meets the requirements of consumers for health, nature and deliciousness and is wide in application prospect.

The invention belongs to the field of grease processing, and particularly relates to a moderate processing technology of zero trans sunflower seed oil. According to the technical method, impurities, free fatty acid and other harmful ingredients in TFA and crude oil are effectively removed, and meanwhile, vitamin E, phytosterol and other natural nutritional ingredients can be reserved to the maximum extent. The method not only improves the edible safety and oxidation stability of the sunflower seed oil, but also significantly improves the flavor, color and luster of the sunflower seed oil, and can meet the consumer demand of the market on high-quality, high-nutrition and zero-trans-fatty-acid healthy sunflower seed oil.

Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO, or MOP triglycerides. Disclosed is further the use of such fat composition as a high cocoa butter compatible Cocoa butter replacer. The fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating or in chocolate or chocolate-like moulded products such as tablets and bars. A fat composition as disclosed shows the possibility to produce chocolate-like compounds with higher amount of cocoa butter in the fat phase without compromising the quality. The fats of the composition are preferable of non-animal origin, for example of vegetable origin, chemically synthesized and / or synthesized by cultivation.

27 Abstract Disclosed is a fat composition comprising different triglycerides where at least 1% by weight is MMM triglycerides compared to the total weight of triglycerides. The invention also relates to use of a non-trans fat composition as a CBR and further to uses of the fat composition in different applications. The fat composition are preferable of non-animal origin, for example of vegetable5 origin, chemically synthesized and / or synthesized by cultivation.

1. Name of the designed product: packaging bag (0 trans fatty acid series). 2. Use of the designed product: for packaging products. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

The invention discloses a zero-trans fatty acid deodorization production process for beef tallow, and relates to the technical field of beef tallow refining and deodorization. According to the process, an outlet of a degassing tower to be treated is connected with a shield pump, an outlet of the shield pump is connected with an inlet of a cold material section of an energy saver, cold materials of the energy saver enter a low-temperature deodorization tower after being heated to a certain temperature, enter a high-pressure steam heater from an outlet of the deodorization tower through the shield pump, and enter the high-temperature deodorization tower after reaching a deacidification temperature in a short time; an outlet of the high-temperature deodorization tower is connected with a shield pump and exchanges heat with the raw material beef tallow, heat energy is fully utilized, and finally a finished product is obtained through cooling. The process is reasonable, the low-temperature deodorization time can be adjusted, the high-temperature deodorization time is short, and zero trans-fatty acid growth of beef tallow is guaranteed.