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Melting point fractionation product of palm oil and oil composition containing same

A technology of palm oil and palm stearin, which is applied in the field of oil composition and food, can solve the problems of poor taste, long crystallization process time, high cost of diacylglycerol, etc., and achieve the prevention of cracking and core material leakage, and the best application performance Effects on sex and mouthfeel, crispness and cooling

Active Publication Date: 2021-11-30
上海嘉里食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

(2) The quality of the 24-degree palm oil used to produce POMF raw materials will also fluctuate to a certain extent, which has a great impact on the crystallization process, and sometimes even freezes the tank, making it difficult to filter the slurry, resulting in high iodine value of POMF and low purity. On the low side, the taste is poor when used as cocoa butter substitute
(3) Since the crystallization process takes a long time when POMF is extracted from palm oil at 24 degrees, a more complicated crystallization program is required to control the crystallization process. Fluctuations in POMF mass
[0015] WO9529596A1 discloses a kind of ice cream coating grease based on diacylglycerol, the coating has a soft mouthfeel and is not brittle, and the cost of producing diacylglycerol is relatively high

Method used

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  • Melting point fractionation product of palm oil and oil composition containing same
  • Melting point fractionation product of palm oil and oil composition containing same
  • Melting point fractionation product of palm oil and oil composition containing same

Examples

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preparation example Construction

[0104] Preparation method of melting point product in palm oil fractionation

[0105] The invention provides a method for preparing a melting point product in palm oil fractionation, which is characterized in that it has the following steps: (1) fractionate palm oil as a raw material to obtain a palm stearin mixture; (2) extract the palm stearin mixture obtained in step (1) The stearin mixture is fractionated to obtain the melting point product in the fractionation of palm oil.

[0106] In a preferred embodiment of the present invention, the step (1) includes a (1-1) heating step. Heating to 50-80°C in the (1-1) heating step, preferably heating to 55-70°C in the (1-1) heating step. In a specific embodiment of the present invention, the (1-1) heating step is heated to 60°C.

[0107] In the (1-1) heating step, the constant temperature is performed for 1 to 120 minutes after the heating, and preferably in the (1-1) heating step, the constant temperature is performed for 30 to 9...

Embodiment 1

[0178] Using palm oil at 24°C as raw material, PMF with a steeper solid-fat curve and more stable quality was obtained through the following two-step fractionation (crystallization).

[0179]The first step of fractionation: use palm oil (10kg) at 24°C as the raw material to produce STB, and carry out cooling crystallization according to the crystallization steps shown in Table 1.

[0180] The operation steps of the first step of fractionation are shown in Table 1. The specific operation steps are as follows: put 10kg of 24-degree palm oil into the crystallization tank of the dry fractionation test equipment, first heat the water temperature to 60°C, and keep it warm for 60min , Turn on the stirrer and stir at a speed of 40 rpm to completely melt the raw material oil and eliminate crystallization memory. In the second step, the water temperature is uniformly cooled from 60°C to 30°C within 60 minutes, and the stirring speed is 40 rpm. In the third step, the water temperature i...

Embodiment 2

[0188] Using the by-product STB (5kg) of palm oil fractionated at 18°C ​​in the factory as the raw material, carry out cooling crystallization according to the crystallization steps 1 to 3 shown in Table 2, and carry out cooling crystallization with reference to the operation method of Example 1. After the crystallization is completed, the crystallized The slurry was filtered with a filter press pressure of 6kg. The properties of the product obtained by fractionation were shown in Table 5. PMF with an S2U content of 73.7% and a ΔSFC of 69.7% could be obtained, and the fractionation yield reached 92.3%.

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Abstract

The present invention relates to the melting point fractionation product of palm oil and the oil composition containing it. The melting point product in the palm oil fractionation of the present invention is characterized in that, based on the total amount of the melting point product in the palm oil fractionation, the amount of S2U is 70 to 80% by weight, wherein S represents carbon atoms of 6 to 30 Saturated fatty acid, U represents unsaturated fatty acid with 12-30 carbon atoms. The invented palm oil fractionation melting point product has a steeper fat-solid curve and can be widely used in the field of oils and fats.

Description

technical field [0001] The invention relates to a melting point fractionation product of palm oil, a preparation method thereof, an oil composition and food containing the same. Background technique [0002] Palm oil is a widely used vegetable oil raw material, in which saturated acid and unsaturated acid each account for about 50%, SSS accounts for 8%-10% in triglyceride composition, S2U accounts for about 48%, SU2 accounts for 35%-39% %, U3 accounts for 7% to 7.5%. Palm oil fractionation refers to the separation of high melting point palm oil stearin and low melting point palm omitin by cooling and crystallization (wherein, S represents saturated fatty acid, U represents unsaturated fatty acid) . Common palm oil fractionation products include palm stearin (melting point above 52°C), palm olein (melting point below 18°C), palm oil fractionation melting point product (POMF) (melting point around 28°C). The melting point products of palm oil fractionation are mainly S2U com...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32C11B7/00
CPCA23G9/322A23G9/327A23G2200/08A23G2220/20C11B7/00C11B7/0075
Inventor 司耀彬徐振波张虹
Owner 上海嘉里食品工业有限公司
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