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Oil composition, preparation method thereof and foodstuffs

A technology of oil composition and manufacturing method, which is applied in the direction of cream preparations, dairy products, edible oil/fat, etc., can solve the problems of low content of saturated fatty acids, low content of trans fatty acids, and sticky taste of oils, etc., and achieve rapid Crystallization rate, fast melting, effect of increasing thermal stability

Active Publication Date: 2016-07-27
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Patent Document 1 mentions a kind of oil rich in SSO, which can be stabilized in the β′ crystal form. The advantage of this patented oil is that it is non-tempering, non-hydrogenated and does not contain trans fatty acids; the disadvantage is that the crystallization rate is slow
Patent document 2 mentions a kind of coated grease produced by transesterification of lauric acid oil and fully hydrogenated oil or by transesterification of lauric acid oil and palmitic acid oil and then full hydrogenation. The advantage of this patented oil is fast crystallization rate, anti- Good thermal performance, but the disadvantage is that the oil will have a paste taste
Patent Document 3 mentions a preparation method of lauric acid oil. The advantages of this patented oil are fast crystallization rate, good heat resistance, non-hydrogenation or non-hydrogenation process, low trans fatty acid content, and the disadvantage is that the oil will have a paste taste
Patent document 4 mentions a method for making oil with low trans fatty acid content. The advantage of this patent is that the oil is not temperature-regulated, and the content of saturated fatty acid is low. The disadvantage is that partially hydrogenated oil contains trans fatty acid, and the crystallization rate is slow. poor performance

Method used

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  • Oil composition, preparation method thereof and foodstuffs
  • Oil composition, preparation method thereof and foodstuffs
  • Oil composition, preparation method thereof and foodstuffs

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preparation example Construction

[0086] The preparation method of oil composition of the present invention comprises:

[0087] Esterification of monoglyceride or a composition comprising monoglyceride with lauric acid or a composition comprising lauric acid.

[0088] The monoglyceride refers to the monoester of glycerol and straight-chain or branched-chain fatty acid with more than 16 carbon atoms (preferably straight-chain saturated fatty acid with 16 carbon atoms). In the composition comprising monoglyceride, based on the weight of the composition comprising monoglyceride, the content of monoglyceride is not less than 30%, preferably not less than 40%, preferably not less than 50%, preferably not less than 60%, preferably not less than 70%, preferably not less than 80%, more preferably not less than 90% (such as monoglyceride with 60% monoester content, 35% diester content, and 5% triester content).

[0089]According to the production method, wherein based on the weight of the composition containing lauric...

Embodiment 1

[0121] Mix 10 mole parts of molecularly distilled monoglyceride (Kerry Oleochemical Industry (Shanghai) Co., Ltd.) with 20 mole parts of lauric acid (Yihai (Lianyungang) Oil Chemical Industry Co., Ltd.), put it into a three-necked flask, and heat to 200°C , the esterification reaction was 2 hours, and the temperature was naturally lowered for 2 hours; the oil obtained from the reaction was molecularly distilled at 200°C to remove unreacted lauric acid, monoglyceride and diglyceride, and the obtained oil (sample 1) was referred to TAG: The method detection of AOCSofficalmethod Ce5-86, wherein the detection results of LLH and SSS content are shown in Table 1.

Embodiment 2

[0123] Mix 800g of fully hydrogenated palm kernel stearin (Kerry Specialty Oils Co., Ltd.) with 200g of fully hydrogenated palm stearin (Kerry Specialty Oils Co., Ltd.), put it into a three-necked flask, add 0.1% sodium methoxide, and react at 100°C for 40 minutes , naturally cool down for 2 hours to obtain transesterified grease A; mix the obtained transesterified grease A with acetone in a weight ratio of 1:4, cool to 22°C, and filter; continue to cool the filtrate to 10°C, filter, and rinse the filter cake with acetone , collected the solid fat, and tested the obtained solid fat (sample 2) with reference to the method of TAG: AOCSofficalmethod Ce5-86, and the detection results of LLH and SSS content are shown in Table 1.

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Abstract

The invention relates to an oil composition, a preparation method thereof and foodstuffs. The oil composition is characterized in that the oil composition comprises triglyceride whose weight is not less than 30% of the total weight as shown in the following general formula (1); in the general formula (1), definitions of R1, R2, and R3 are shown in the specification. The composition does not contain trans-fatty acids, crystallization rate is higher, long time cooling and solidification for shaping at low temperature are not needed, production time is reduced, the composition has a cool mouthfeel without pasty mouthfeel, and the composition melts fast.

Description

technical field [0001] The present invention provides an oil composition, its preparation method and food containing the oil composition. Background technique [0002] Chocolate is a food with a unique flavor, which has been loved by consumers for many years; fat is an important component of chocolate, which determines its solidification and melting characteristics; chocolate fat usually needs to be solidified at a lower temperature, so chocolate and Chocolate products need to go through a cold air tunnel before packaging, so that the products can be fully cooled and solidified. On the one hand, the use of cold air tunnels increases the investment in fixed equipment, and at the same time, the use of cold air also increases operating costs, which is very uneconomical. On the other hand, the cold air tunnel is usually very long and needs to occupy a lot of factory space, which is a phenomenon that chocolate producers do not want to see. Therefore, if chocolate can have the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23G1/36A23C13/12A21D2/16
Inventor 谢仕潮张虹俞建国胡鹏
Owner 嘉里特种油脂(上海)有限公司
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