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Edible oil and fat product taking sterol saponins as raw materials

A technology for edible oil and sterol saponins, which is applied in the field of edible oil and fat products and its processing, can solve the problems of unmentioned methods and application research of edible oil and fat production, unstable form, etc., and achieves the effect of improving health value and reducing content.

Active Publication Date: 2014-04-16
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In 2006, Arjen Bot et al. found that mixtures of phytosterols and their esters can form transparent organic gels in vegetable oils, such as dihydrocholesterol, cholesterol, β- Sitosterol, stigmasterol, γ-oryzanol, etc., especially the mixed system of β-sitosterol and γ-oryzanol, can form fine fibrous structures in sunflower oil under the action of shear force, for example, in 5- Colloidal structure can be formed at 10°C, the surface of the colloid is smooth, but the shape is not stable
[0008]Although the above studies have paid attention to the reduction of trans fats and other factors affecting health in special oils and fats to varying degrees, they have not mentioned the method of adding sterol saponins to eat Research on the method and application of oil production

Method used

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  • Edible oil and fat product taking sterol saponins as raw materials
  • Edible oil and fat product taking sterol saponins as raw materials
  • Edible oil and fat product taking sterol saponins as raw materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1%-8% diosgenin (purity 98%), mixed into oil and stirred at a specific temperature of 90-100°C until a transparent solution is obtained. Add soybean oil and dioscin in a 25ml small beaker, the total mass is 15g, wherein the diosgenin content is variable. The preparation conditions are: stirring until the temperature reaches 100°C; continuous stirring for 15 minutes to obtain a transparent solution; rapid cooling of the solution at a temperature of -40°C, stirring at a speed of 120r / min for 90s; static storage at room temperature solution for 3 days;

[0028] Table 1 shows the results of measuring the hardness of this solution containing different amounts of diosgenin.

[0029] Table 1

[0030]

[0031] It can be seen from this table that when the content of diosgenin is increased, the hardness decreases first and then increases.

Embodiment 2

[0033] In this series of experiments, the storage days of the product after cooling: 1-3-6 days,

[0034] The total content of diosgenin is 6%, and other constant conditions have been clarified in Example 1. The texture is measured at room temperature, and the results obtained are shown in the following table:

[0035] Table 2

[0036]

[0037] It can be seen from this table that as the storage days increase, the hardness shows a decreasing trend.

Embodiment 3

[0039] In this series of experiments, the variables are:

[0040] Cool the liquid heated until it becomes transparent, or quickly transfer it to -40°C for 90s, or quickly transfer it to -40°C and stir it at 120r / min for 90s. The ratio is 3:1, other conditions have been clarified in Example 1, the resulting hardness is shown in the table below:

[0041] table 3

[0042]

[0043] It can be seen from the table that the lower the treatment temperature, the greater the hardness, and the greater the hardness of the stirring effect.

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Abstract

The invention discloses an edible oil and fat product taking sterol saponins as raw materials. The edible oil and fat product is prepared by adding sterol saponins to an edible oil and fat base stock. By adopting the edible oil and fat product, the content of saturated fat of the product is reduced, the technical problem that the edible oil and fat provide a crystal structure by virtue of solid fats such as trans fat, saturated fat is effectively solved, and the health value of the edible oil and fat product is improved.

Description

technical field [0001] The invention belongs to the technical field of edible oil products and their processing. It specifically relates to an edible oil product using sterol saponin as a raw material. Background technique [0002] The oil base of special oils such as margarine and shortening was mostly animal fat in the early days. At the beginning of the 20th century, margarine and shortening began to use lard and mixed with cottonseed oil or peanut oil as base oil. With the emergence of vegetable oil hydrogenation technology, hydrogenated oils are widely used in the production of margarine, and the trans fats in them make the oils have higher melting point and stability. However, a large number of studies have shown that trans fats affect the composition of lipoproteins in human cell membranes, increasing the risk of heart disease and various metabolic syndromes. At present, 2.3 billion people in the world suffer from metabolic syndrome, including type II diabetes, car...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007
Inventor 傅红郑丽婷罗淑玲
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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