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Functional sterol oil suitable for heating during cooking

A functional and sexual sterol technology, applied in the field of functional sterol oils and cooking heating functional sterol oils, to achieve high safety, reduce production costs, and inhibit the formation of sterol oxides

Inactive Publication Date: 2014-06-25
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if functional phytosterol products are used for high-temperature cooking and frying, their oxidation stability and safety must be evaluated first, because phytosterols are prone to oxidation reactions in high-temperature environments or under catalytic conditions such as light, oxygen, and metal pollutants, and many derivatives sterol oxides, and sterol oxides have been proven to have toxic side effects such as carcinogenicity and mutagenesis similar to acrylamide, heterocyclic amines, nitrosamines, and polycyclic aromatic hydrocarbons, which will cause food safety hazards

Method used

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  • Functional sterol oil suitable for heating during cooking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1000g of a functional sterol oil suitable for cooking and heating, including 300g of soybean oil, 300g of rapeseed oil, 200g of corn oil, 190g of peanut oil, 10g of phytosterol ester; β-sitosterol oleate in 10g of phytosterol ester Accounted for 46.41%, stigmasterol oleate accounted for 22.76%, campesterol oleate accounted for 26.52%, brassicasterol oleate accounted for 4.31%; antioxidant rosemary extract, in 5 parts of 1000g functional sterol oil Add 0.2g, 0.4g, 0.6g, 0.8g, and 1g of natural fat-soluble antioxidant rosemary extract respectively to obtain 5 parts of functional sterol oil, namely samples 1-5. The weight ratio in the 5 parts of functional sterol oils is: 30% soybean oil, 30% rapeseed oil, 20% corn oil, 19% peanut oil, 1% phytosterol ester, 0.02% rosemary extract for antioxidant, 0.04%, 0.06%, 0.08%, 0.1%. Cooking and heating experiments were carried out on the five functional sterol oils, and the functional sterol oil without natural fat-soluble antioxid...

Embodiment 2

[0036] Example 2:1000g of functional sterol oil suitable for cooking and heating, including 300g of soybean oil, 300g of rapeseed oil, 200g of corn oil, 190g of peanut oil, 10g of phytosterol ester; β-sitosterol oleic acid in 10g of phytosterol ester Esters accounted for 46.41%, stigmasterol oleate accounted for 22.76%, campesterol oleate accounted for 26.52%, brassicasterol oleate accounted for 4.31%; add 0.1g, 0.2g, 0.4g, 0.6g, 0.8g, 1g of natural fat-soluble antioxidant β-carotene to obtain 6 parts of functional sterol oils, namely samples 6-11. The weight ratios in the 6 functional sterol oils are: soybean oil 30%, rapeseed oil 30%, corn oil 20%, peanut oil 19%, phytosterol ester 1%, β-carotene 0.01%, 0.02%, 0.04 %, 0.06%, 0.08%, 0.1%. Carry out cooking heating experiment to this 6 parts of functional sterol oils and fats, control group is the same as embodiment 1;

[0037] The results of the cooking heating test show that the average retention rate of phytosterol este...

Embodiment 3

[0038] Example 3: 1000g of functional sterol oil suitable for cooking and heating, including 300g of soybean oil, 300g of corn oil, 200g of sunflower oil, 190g of peanut oil, 10g of phytosterol ester; 10g of β-sitosterol oleate in phytosterol ester 46.41%, stigmasterol oleate 22.76%, campesterol oleate 26.52%, brassicasterol oleate 4.31%; add 1g, 2g, 4g, 6g to 6 parts of 1000g functional sterol oil , 8g, 10g tea polyphenol stearate, obtain 6 parts of functional sterol oils and fats, namely sample 12-17. The weight ratio of the 6 functional sterol oils is: soybean oil 30%, corn oil 30%, sunflower oil 20%, peanut oil 19%, phytosterol ester 1%, tea polyphenol stearate 0.1%, 0.2% %, 0.4%, 0.6%, 0.8%, 1%. The 6 functional sterol oils were subjected to cooking and heating experiments, and the control group was functional sterol oils without natural fat-soluble antioxidants;

[0039] The results of the cooking heating test show that: when samples 12-17 were heated at 180°C for 1 ...

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Abstract

The invention relates to functional sterol oil suitable for heating during cooking. The plant sterol is added into edible oil, and the dosage of the plant sterol is 1.1%-10% of the mass of the edible oil; furthermore, a natural fat-soluble antioxidant is added, and the dosage of the natural fat-soluble antioxidant is 0.02%-2% of the total mass of the functional sterol oil. The production technology of the functional sterol oil is simple, and the common edible oil is taken as raw material matrix oil, so that the production cost is lowered, and the industrial production is simple; the functional sterol oil fills in the blank that a functional sterol oil product which is suitable for heating during cooking and is specially provided for consumers in China is not available on the market; after the functional sterol oil is adopted, the generation of a harmful substance, sterol oxide, is effectively controlled, and the food safety of the functional sterol oil can be guaranteed.

Description

technical field [0001] The invention belongs to the technical field of functional oil processing, and in particular relates to a functional sterol oil, in particular to a functional sterol oil suitable for cooking and heating. Background of the invention [0002] As a new functional food additive, phytosterols have been widely concerned and applied in recent years because of their clear health effects such as lowering cholesterol and preventing cardiovascular diseases. Studies have shown that phytosterols, phytostanols, and phytosterol esters can reduce low-density lipoprotein (LDL) by as much as 10%-14% in normal people, adults with hyperlipidemia or children, while high-density lipoprotein ( HDL) concentrations and triglyceride concentrations were barely affected. Clinical experiments have proved that if patients taking blood lipid-lowering drugs eat sterol foods at the same time, their LDL-CHOL can be additionally reduced by about 10%. In 1995, Finland first developed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007
Inventor 庞敏操丽丽姜绍通何曙剑潘丽军
Owner HEFEI UNIV OF TECH
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