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Palm olein composition

A technology of palm olein and composition, applied in the fields of inhibiting the fat crystallization, crystallization inhibitor, and palm oil essential oil composition, to achieve the effect of inhibiting triglyceride crystallization and improving the inhibition characteristics

Inactive Publication Date: 2012-10-17
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such liquid oils are generally more expensive than palm olein, so expect to use them in small amounts

Method used

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  • Palm olein composition
  • Palm olein composition
  • Palm olein composition

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0083] Sodium stearate and sorbitan tristearate (STS) were tested in double-fractionated palm olein as an anti-crystallization agent to delay / reduce the partial crystallization of olein during storage. Sodium stearate in different amounts (such as 0.002%, 0.005%, 0.01%, 0.02%, 0.03% and 0.04%) and STS in different amounts (such as 0.02%, 0.04%, 0.06%, 0.08%, 0.10% and 0.12 %) dosage added to palm olein. After heat-treating the sample at 90°C, place it at a constant temperature as described below, and periodically check crystal formation. The samples were monitored for 205 days.

[0084] The following palm olein samples were tested at the following temperatures:

[0085] ●Palm olein with a cloud point of 5°C (CP 5°C) at a temperature of 20°C

[0086] ●Palm olein with a cloud point of 5°C at a temperature of 18°C

[0087] ●Palm olein with a cloud point of 5℃ at a temperature of 15℃

[0088] ●Palm olein with a cloud point of 10°C (CP 10°C) at a temperature of 20°C

[0089] ●Palm olein w...

example 11-

[0098] Example 1.1-Palm olein at 20°C (CP 5°C)

[0099]

[0100] Table 1

[0101] Degree=The degree of crystallinity after storage at 20°C for 205 days is good, and 10 is bad.

[0102] Sample number = sample number.

[0103] For most samples, it is very difficult to determine the onset time of crystallization due to the combined effect of STS and sodium stearate. The rate of initial crystallization is very slow, so its onset time cannot be determined. For the control sample and the sample with only STS, the onset time of crystallization is more clear. Instead, list the degree of crystallinity after storage days at the desired constant temperature.

[0104] Please note the significant effect caused by only adding 0.01% sodium stearate (Sample 2). The STS score for the 0.12% dose is 3, which is an acceptable result of pure STS and the best result with only STS added. However, the onset of crystallization was detectable after 110 days.

[0105] Adding sodium stearate on top of STS can...

example 12-18

[0107] Example 1.2 Palm olein at-18℃ (CP 5℃)

[0108]

[0109] Table 2

[0110] Onset = start time of crystallization-day

[0111] Sample number = sample number.

[0112] It can be clearly seen from Table 2 that the increasing effect of the combination of sodium stearate and STS. Sodium stearate can keep olein free of visible crystals for 29 days while STS can keep olein free of visible crystals for 21 days. Combining sodium stearate and STS at 0.01% and 0.06% concentrations respectively can delay the onset of crystallization to 277 days.

[0113] Example 1.3 Palm olein at -15℃ (CP 5℃)

[0114]

STS

0％

0.02％

0.04％

0.06％

0.08％

Sodium stearate

0％

Start

7

10

12

17

8

0.002％

Start

12

14

38

38

38

0.005％

Start

17

20

49

56

38

0.01％

Start

14

49

49

49

49

[0115] table 3

[0116] Onset = start time of crystallization-day

[0117] Many compositions after 47 days of storage image 3 Shown in.

[0118] Sodium stearate delays the...

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PUM

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Abstract

There is provided a palm olein composition comprising: (a) palm olein oil; (b) a sodium or potassium salt of a C12 to C22 fatty acid.

Description

Technical field [0001] The present invention relates to compositions. Specifically, the present invention relates to a palm oil essential oil composition, which contains a material that can inhibit the crystallization of fat present in palm oil essential oil. The present invention also relates to a method for inhibiting the crystallization of the fat and to the use of a crystallization inhibitor. Background technique [0002] Palm olein is mainly used in Asian countries / regions, but is also used as a cooking oil in some countries / regions in South America. One quality criterion for cooking oil is the ability of the oil to maintain its crystal-free form during storage (for example in a supermarket). High cooking oils usually do not have any visible crystal formation during long-term storage. The initial crystallization is usually a thin layer of fat crystals visible at the bottom. [0003] Palm olein is produced from palm oil by fractionation-usually by dry fractionation without ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007C11B5/00
CPCC11B5/0028A23D9/007
Inventor J・M・尼尔森B・A・福雷斯特
Owner DUPONT NUTRITION BIOSCIENCES APS
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