Grease antioxidant composition containing sesamol and sesamol ester

A technology of sesamol ester and antioxidant, which is applied in the field of oil antioxidant combination, can solve the problem of weak antioxidant capacity of sesamol, and achieve the effect of good food safety and good antioxidant effect

Inactive Publication Date: 2015-05-06
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The antioxidant capacity of sesamin and sesamol in lard and soybean oil was tested. The preliminary results show that sesamol has a strong antioxidant capacity in lard, which is almost equivalent to TBHQ, but the antioxidant capacity of sesamol in soybean oil Weak, yet to be verified by further experiments

Method used

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  • Grease antioxidant composition containing sesamol and sesamol ester

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Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: Grease antioxidant combination (I) of the present invention adopts following formula (parts by weight):

[0027] Sesamol 40; Sesamol ethyl ester 40; Tocopherol 5; Palmityl Ascorbyl 10; Citric acid 5; EDTA 0.2.

Embodiment 2

[0028] Embodiment 2: the grease antioxidant combination (II) of the present invention adopts the following formula (parts by weight):

[0029] Sesamol 35; Sesamol Propyl 45; Tocopherol 5; Ascorbyl Palmitate 10; Citric Acid 5%; EDTA 0.2.

Embodiment 3

[0030] Embodiment 3: the grease antioxidant combination (III) of the present invention adopts the following formula (parts by weight):

[0031] Sesamol 40; Sesamol Isopropyl Ester 40; Tocopherol 5; Ascorbyl Palmitate 10; Citric Acid 5; EDTA 0.2.

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PUM

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Abstract

The invention discloses a grease antioxidant composition and preparation method thereof. The grease antioxidant composition comprises main antioxidants, auxiliary antioxidants, synergists and a chelating agent, wherein the main antioxidants are sesamol and sesamol ester; the auxiliary antioxidants are tocopheryl and / or ascorbyl palmitate; the synergists are citric acid and / or isopropyl citrates and the chelating agent is EDTA. The grease antioxidant composition is good in edible safety. When the addition of the grease antioxidant composition is optimized, the grease antioxidant composition has significant antioxidant effect on refined soybean oil and refined lard. At equivalent addition, the rancid critical time of a grease test treated by the grease antioxidant composition is greater than that of the grease test treated by single PG, BHT, sesamol and TBHQ.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to an oil antioxidant combination containing sesamol and sesamol ester. Background technique [0002] Unsaturated fats in oils such as oleic acid and linoleic acid are prone to oxidation, and then decomposed into lower fatty acids, aldehydes and ketones, etc., resulting in food rancidity, and the food after rancidity is often toxic. In order to inhibit the oxidative spoilage of food, in the 1950s and 1960s, 2,6-di-tert-butyl-4-methylphenol (BHT), butyl hydroxyanisole (BHA), tert-butyl-p-phenyl Biphenol (TBHQ) and other synthetic antioxidants. [0003] Antioxidants are usually used in fat and oily foods, such as fried instant noodles and other fried foods. Because its function is to prevent or delay the time of oxidative deterioration of food, but cannot change the result of oxidation, it must be added before the oxidation of oil when used. While using phenolic antioxidants...

Claims

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Application Information

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IPC IPC(8): C11B5/00
CPCC11B5/0092
Inventor 沈喜海朱兆富
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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