63results about How to "Low in trans fatty acids" patented technology

The invention provides a moderately processed vegetable oil and a preparation method thereof. The preparation method comprises the following steps: carrying out degumming twice (first deep degumming and then combining the secondary degumming) to realize efficient degumming and remove high boiling impurities as many as possible, so as to carry out alkali refining and neutralization at low temperature; then pre-decoloring with waste clay used for recycling, adding clay, decoloring under vacuum condition, and removing residual soap, phosphorus, pigment, metal, and the like; and finally carrying out combined deodorization of the plate column and the packed column, carrying out thermal decoloration, and removing fatty acid and micro-molecular stinking material, so as to reduce the generation of trans fatty acid, reduce the loss of vitamin E, save energy, reduce consumption, and improve the oil quality. According to the invention, vegetable oil products with low content of trans fatty acid (less than 1.0 %) and low loss rate of vitamin E can be produced.

The invention relates to a preparation method of fat gel capable of loading carotene. The method comprises the steps of adding 8-12% of food-grade ceramide to maize oil, performing heating at 85 DEG C, stirring for 30min at a revolution speed of 200-400rPm, allowing ceramide to be uniformly dissolved in the oil, adding 0.5-5wt% of carotene to a mixture, continuing to react for 10-15min, cooling to 5-25 DEG C at a cooling rate of 1-10 DEG C/min, storing for 24h at a constant temperature, and obtaining the fat gel capable of highly loading the carotene. The preparation method is simple, mild in condition and low in cost; the obtained fat gel is stable in property and good in oxidation resistance; a load rate of the carotene reaches above 90%; and the fat gel can serve as a high-quality carotene carrying system and can be compounded with other stearin for preparing food shaping fat with high nutritive value.

The invention discloses a miscellaneous grain biscuit with the effects of lowering blood fat and reducing body weight and a preparation method thereof, belonging to the technical field of food processing. The multigrain biscuit includes flour, sugar alcohol, rapeseed oil, phytosterol, oat powder, lotus leaf powder, motherwort powder, blueberry powder, functional oligosaccharide, emulsifier composition and thickener. On the one hand, the product of the present invention reduces the amount of oil and sugar used in bread through technical means, and introduces ingredients that have the effect of reducing blood lipids; value. The multigrain biscuit of the invention has a simple preparation method and is suitable for industrial production.

Disclosed is a method for enzymatically producing sterol fatty acid ester for food, this method comprises: reaction for synthesizing the sterol fatty acid ester by deodorizing scum oil, in the presence of the enzyme which is active in fat decomposing as a catalyst, an enzyme deactivation treatment, dehydration treatment and enzymatic protein removal treatment, the impurity is removed by molecular distillation treatment, adsorbent treatment, and steam distillation treatment, thus obtaining the sterol fatty acid ester for foods excellent in terms of both appearance and safety.

The invention belongs to the field of foods, and in particular relates to a butter character like low-trans-fatty acid base material oil and a preparation method thereof. The base material oil mainly comprises butter, stearin palm oil, palmitin and coconut oil; the preparation method is as follows: adding the components in a reaction kettle, and then adding an alkali solution to react, adding an acid solution to stop the reaction, and then carrying out washing and de-saponifying, decoloring, and deodorizing to obtain the finished product. The butter character like low-trans-fatty acid base material oil prepared by the invention is rich in middle melting point triglyceride, and compared with the butter, the trans-fatty acid content is reduced by about 80%; and meanwhile, the pure butter wide plasticity range character is maintained; the product prepared from the vegetable shortening or margarine blended through the base material oil cannot produce tissue cracking, crystalline transition and granulation phenomena in the package, storage or transportation process or under the temperature fluctuation condition; and the stability of the lipid product can be greatly improved, the method is in favor of the popularization and application of the butter character like low-trans-fatty acid base material oil.

The invention relates to a Discoloring method for reducing trans-fatty acid content of vegetable oil, belonging to the technical field of vegetable oil refining and discoloring. In the discoloring method, activated clay and neutralized vegetable oil are used as the raw material; on the one hand, discoloring earth is selected; and on the other hand, the discoloring technology of reducing fatty acid trans-isomer is obtained by controlling the discoloring temperature, the clay usage amount, the discoloring time and the stirring rate and integrally considering the trans-isomerization of discoloring effect and fatty acid. The invention reduces the content of trans-fatty acid formed during discoloring, builds up the discoloring technology of low trans-acid, plays a role of good guiding for improving the refining processing technology of vegetable oil and lays a foundation for constructing the processing technology of healthy vegetable oil.

The invention discloses a processing method of organic tea oil. The method specifically comprises the following steps: collecting and drying organic raw materials, controlling the moisture content, purifying the dried raw materials, separating shells and kernels, performing crushing by a crusher after color sorting, performing multiple squeezing by a double-screw spiral oil press, performing refining by degumming, deacidifying, decolorizing, deodorizing and dewaxing, and filling finished oil. According to the method, the organic raw materials are subjected to collection, drying, sorting, husking, color sorting, crushing and refining to obtain the organic camellia oleosa seed oil, and compared with commercially available first-grade camellia oleosa seed oil at present, the organic camelliaoleosa seed oil is low in trans-fatty acid content, high in vitamin E content, phytosterol content and squalene content, safer, nutritional, healthy, high in nutrient content, free of artificially synthesized substances such as pesticides, fertilizers and hormones, and good in health care effects.

The invention provides a production method of refined colza oil, a refined colza oil produced by using the method, and an acid emulsion food containing the above mentioned colza oil, and a method of reducing the aldehydes in the refined colza oil. The refined colza oil can be used to inhibit the reduction of the alfa- tocopherol, and can be used to reduce the trans-fatty acids, and the flavor is good. The production method provided by the invention comprises a deodorization process, and the deodorization process is characterized in that the deodorization process comprises a contact process, namely the colza oil is contacted with the vapor for 53-100min under the temperature condition in a range from 205 to 225 DEG C and the vacuum degree in a range from 300 to 800 Pa. The content of the vapor can be 1.0-5.0 wt% by comparing with the colza oil. The above mentioned deodorization process can be carried out by using the tray-type deodorization device.

The invention relates to an application of cottonseed oil to a sponge cake and belongs to the field of food processing. The sponge cake is made by the following processing steps of fully agitating soft sugar, cake emulsifying agents and eggs in a stirrer to be white, adding sieved flour, salt and baking powders, continuing agitating the mixture to be pasty, pouring the cottonseed oil into the mixture, stirring the mixture to be uniform, and pouring the cake paste into a mold for baking to obtain the sponge cake. According to the application of the cottonseed oil to the sponge cake, cottonseed oil resources are fully used, trans-fatty acid contents in the cake are obviously reduced, and simultaneously, qualities of the cake are obviously improved so that the obtained cake is large in size, delicate and uniform in structure, spongy and soft and tastes wet.

The invention discloses a hydrogenation catalyst with low trans-acid grease and a preparation method thereof. The hydrogenation catalyst consists of four parts, i.e., a main active component (nickel), an additive, a composite carrier Al2O3-MgO and stearic acid. The structural formula is Ni-M/Al2O3-MgO/stearic acid; the content of the main active component (nickel) is 5.0-20wt%; M is one of Ru, Rh, Pd and Ag, and the content of the M is 0.01-0.05wt%; the content of the composite carrier Al2O3-MgO is 20-50wt%; the remaining is stearic acid. The preparation method of the hydrogenation catalyst comprises the following steps of: loading the metal nickel and the additive onto the carrier by adopting a step-by-step impregnation method, then drying, roasting, reducing and forming the hydrogenation catalyst with low trans-acid grease. The hydrogenation catalyst disclosed by the invention has the advantages that the preparation operation is simple, the repeatability for batch preparation is good, the cost is low; the activity is high, the content of trans-fatty acid as a hydrogenation product is low, the use is safe, so that the hydrogenation catalyst is especially suitable for hydrogenation reaction of edible grease.

The invention relates to a fat composition. The fat composition of the invention contains triglyceride, the composition meets a condition that SSU/S2U is greater than 0.6 in weight ratio, wherein S represents the same or different saturated fatty acid residues with 12-30 carbon atoms; U represents the same or different unsaturated fatty acid residues with 16-30 carbon atoms; SSU represents the triglyceride of which the first and second positions are S and the third position is U; S2U represents the triglyceride combined with 2 molecules S and 1 molecule U. The grease composition of the invention is a grease composition of non lauric acid type, non trans-acid, non temperature adjustment and high DAG content, and has excellent properties.

The invention discloses equipment for reducing the content of trans-fatty acids in corn oil. The equipment includes a deodorization tower (18), a pre-deacidification tower located at the upper part ofthe deodorization tower, and a post-deacidification tower connected with the deodorization tower through a deodorization tower oil outlet pipe; the upper part of the pre-deacidification tower is provided with an oil inlet pipe, the interior of the pre-deacidification tower is provided with a stainless steel mesh, and a first partition plate is arranged between the pre-deacidification tower and the deodorization tower; a second partition plate is arranged in the deodorization tower, and a vertical liquid conveying tube, two oil receiving cups, and a vertical liquid conveying tube are sequentially arranged on the second partition plate, the vertical liquid conveying tubes are vertically connected to the second partition plate, and the upper end of each vertical liquid conveying tube communicates with one spray nozzle through one corresponding horizontal oil conveying tube; and a stainless steel mesh is installed in the post-deacidification tower, the lower part of the post-deacidification tower is provided with a third partition plate, and the bottommost part is provided with a deacidification tower oil outlet pipe. The invention also discloses a process for deacidification and deodorization by using the equipment. The equipment and process provided by the invention control the generation of the trans-fatty acids.

The present invention addresses the problem of providing an oily food that contains a low amount of saturated fatty acids and trans-fatty acids and has a good shape retention and a low adhesion, and,in particular, an oily food that contains cocoa butter and has a good flavor. Provided is an oily food that contains a fat/oil and a saccharide such that saturated fatty acids account for 45 mass% orless of the total fatty acids constituting the fat/oil, and trans-fatty acids account for 5 mass% or less of the total fatty acids constituting the fat/oil. The oily food has a sugar backbone. The L3content of the oily food accounts for 10 mass% or less of the fat/oil.