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Oil composition for reducing generation of polar compounds of frying oil

A technology of oil composition and frying oil, applied in the direction of edible oil/fat, food science, application, etc.

Active Publication Date: 2014-12-03
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] It can be seen that in the prior art, the performance of the oil is generally improved by adjusting a certain component in the oil composition, but there is no relevant report on how to improve the oil and improve the overall safety of the oil as frying oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0036] Preparation method of raw material and oil composition

[0037] The oil composition in the present invention can be obtained by modifying natural oils, and the natural oils include vegetable oils and animal oils.

[0038] The sources of the vegetable oils include: rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower oil, perilla seed oil, tea Seed oil, castor oil, palm fruit oil, olive oil, cocoa bean oil, tallow seed oil, almond oil, almond oil, tung oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame Seed Oil, Evening Primrose Seed Oil, Hazelnut Oil, Pumpkin Seed Oil, Walnut Oil, Grape Seed Oil, Flax Seed Oil, Borage Seed Oil, Sea Buckthorn Seed Oil, Tomato Seed Oil, Macadamia Nut Oil, Coconut Oil, Cocoa Butter, Algae oil, the animal fat sources include tallow, lard, suet, chicken fat, fish oil, seal oil, whale oil, dolphin oil, oyster sauce.

[0039] The means of fat...

specific Embodiment approach

[0114] Unless otherwise specified, various raw materials of the present invention can be obtained commercially; or prepared according to conventional methods in the art. Unless otherwise defined or stated, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described can be applied to the method of the present invention.

[0115] Other aspects of the invention will be apparent to those skilled in the art from the disclosure herein.

[0116] Below in conjunction with specific embodiment, further illustrate the present invention. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods not indicating specific conditions in the following examples are usually measured according to national standards. If there is no c...

Embodiment 1

[0131] Example 1: Grease 1 was obtained by mixing fats and oils with a weight ratio of 90wt%PPMF and 10wt%ST. Its composition is detected as follows: saturated fatty acid 52.4wt%, SUS: 55.5wt% (where U is oleic acid triglyceride accounts for 80wt% of the weight of SUS triglyceride), SSU: 8.6wt%, SSS: 4.0wt% , SU2: 26.8wt%, UUU: 5.1wt%.

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PUM

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Abstract

The invention provides an oil composition for reducing the generation of polar compounds of frying oil. Triglyceride comprises 48-65wt% of SUS type triglyceride, 5-10wt% of SSU type triglyceride, 0.5-15wt% of SSS type triglyceride, 15-31wt% of SU2 type triglyceride and 0-10wt% of U3 type triglyceride, and saturated fatty acids in the oil composition account for 42-58% weight of the weight of total fatty acids; and the SUS type triglyceride with the unsaturated fatty acids being oleic acid accounts for 70-90% of the weight of all the SUS type triglyceride. The oil composition obtained in the invention has the characteristics of slow color change, few generated polar compounds, and fast fusing speed as frying oil.

Description

technical field [0001] The invention relates to a fat composition, in particular to a fat composition which reduces the formation of polar compounds in frying oil. Background technique [0002] Foods fried with frying oil are high in calories and contain high fat and oxidative substances, and frequent eating can easily lead to obesity, which is a dangerous food that leads to hyperlipidemia and coronary heart disease. Nutrients such as vitamin A and E in oil are destroyed at high temperature, which greatly reduces the nutritional value of oil. At the same time, the frying process may produce a small amount of carcinogens. Studies have shown that people who often eat fried food have a much higher incidence of some cancers than those who do not eat or rarely eat fried food. [0003] Regarding how to judge the frying resistance of frying oil, many methods have been provided in the literature reports: acid value, peroxide value, color, flavor, carbonyl value, polar components, ...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 余愚胡鹏张亚飞
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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