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Special grease base oil for functional food as well as preparation method and application of special grease base oil

A technology for functional food and base oil, applied in the production/processing of edible oil/fat, edible oil/fat phase, edible oil/fat, etc. Supplementary energy, wide melting range, and significant social benefits

Pending Publication Date: 2021-05-11
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] The above invention products all exist "the medium carbon chain fatty acid content in the medium and long carbon chain food special oils and fats is all lower than 30% (w / w), and the contained medium carbon chain fatty acids are all caprylic acid and capric acid, essential fatty acids (linolenic acid and Linoleic acid) content is low and the ratio is unreasonable” and other issues

Method used

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  • Special grease base oil for functional food as well as preparation method and application of special grease base oil
  • Special grease base oil for functional food as well as preparation method and application of special grease base oil
  • Special grease base oil for functional food as well as preparation method and application of special grease base oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061]The fatty acids of camphor tree seed kernel oil, pangasius fish oil stearin, and perilla seed oil used in this embodiment are raw materials, and their composition and distribution are shown in Table 2. According to the mass ratio of medium carbon chain fatty acids being 63%, 65%, 67%, 69%, and the mass ratio of linoleic acid to linolenic acid being 0.5, an appropriate amount of camphor tree seed oil, soybean oil and linseed oil were weighed in In different esterification reactors, add lipase Staphylococcus caprae lipase according to 10% (w / w) of the mixed oil mass. The reaction temperature is 50°C, and the stirring reaction time is 4h. After the tribasic transesterification reaction finishes, isolate the lipase in the reaction solution, measure the tribasic transesterification rate and SFC (solid fat coefficient), obtain medium carbon chain fatty acid and account for total fatty acid mass ratio and be respectively 63%, 65%, 67% %, 69%, the mass ratio of linoleic acid to...

Embodiment 2

[0079] In this example, according to the mass ratio of medium-carbon chain fatty acids in total fatty acids being 65%, and the mass ratio of linoleic acid to linolenic acid being 0.5, 164.06g of camphor tree seed oil, 65.48g of pangasius oil stearin and 20.46g of pangasius oil were weighed. The mixed oil composed of perilla seed oil was placed in 4 reactors of the same specification, and immobilized lipase Novozyme 435, immobilized lipase Staphylococcus caprae lipase, immobilized Lipase Lipozyme RMIM, immobilized lipase Lipozyme TL IM in 4 reactors. Ternary transesterification reaction conditions are: magnetic stirring (stirrer bar 30mm * 10mm, rotating speed 100rpm), reaction temperature selects the optimal temperature recommended by each lipase, respectively (immobilized lipase Novozyme 435, immobilized lipase Lipozyme RM IM , immobilized lipase Lipozyme TL IM) at 60°C, (immobilized lipase Staphylococcus caprae lipase) at 50°C, and the reaction time was 4h.

[0080] After t...

Embodiment 3

[0084] In this example, according to the mass ratio of medium-carbon chain fatty acids in the total fatty acids being 65%, and the mass ratio of linoleic acid to linolenic acid being 0.5, 164.06g of camphor tree seed oil, 65.48g of pangasius oil stearin and 20.46g of pangasius oil were weighed. g perilla seed oil in the reactor. Ternary transesterification reaction conditions are: lipase Staphylococcus caprae lipase 5% ~ 25% (percentage of mixed oil mass), magnetic stirring (stirrer 30mm × 10mm, rotating speed 100rpm), reaction temperature is 50 ℃, reaction time is 4h .

[0085] After the reaction, the three-component transesterification rate was measured by HPLC-ELSD detection method. Comparative analysis of the effect of the amount of enzyme added on the rate of ternary transesterification, to determine the amount of enzyme added. It can be seen from Table 5 that when the amount of enzyme added is 10%, the three-basic transesterification rate is the highest, reaching 74.21...

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Abstract

The invention discloses special grease base oil for a functional food as well as a preparation method and application of the special grease base oil. The special grease base oil is formed by performing ternary ester exchange on medium-carbon-chain glyceride, high-melting-point fat and linolenic acid grease, and performing ternary ester exchange on the medium-carbon-chain glyceride, the high-melting-point fat and the linolenic acid grease under the conditions of temperature and stirring intensity by taking lipase as a catalyst, so as to obtain the special grease base oil for the functional food in one step. The special grease base oil for for the functional food is wide in melting range, can remarkably improve in-vivo glucose and lipid metabolism disorder, balance and supplement in-vivo necessary and functional fatty acids and quickly supplement energy, can meet the requirements of consumers, particularly, dietary and nutritional requirements of patients with metabolic syndromes such as overweight, obesity, fatty liver, hyperlipidemia, hyperglycemia, hypertension, hyperblood viscosity, hyperuricemia and hyperinsulinemia and athletes can be met, and the special grease base oil can be widely applied to grease powder, margarine and sports nutritional foods.

Description

technical field [0001] The invention belongs to the technical field of edible fats and oils. The invention relates to a base material oil for special fats and oils for functional foods and a preparation method thereof. Background technique [0002] Fatty acids are divided into short-chain fatty acids (fatty acids with 2-6 carbon atoms, Short-chain fatty acids, abbreviated as SCFA) and medium-chain fatty acids (fatty acids with 8-12 carbon atoms, Medium- chainfatty acids, abbreviated as MCFA), long-chain fatty acids (fatty acids with more than 12 carbon atoms, Long-chain fatty acids, abbreviated as LCFA), according to whether the body can synthesize them into essential fatty acids (Essential fatty acids, abbreviated as EFA), Non-essential fatty acids (Non-essential fatty acids, abbreviated as NEFA). [0003] Oils and fats are mixed fatty acid glycerides. According to the number of carbon atoms of the fatty acids connected to the glycerol skeleton molecules of oils and fats,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23D9/00A23D9/04A23D7/00A23D7/04
CPCA23L33/115A23D9/00A23D9/04A23D7/01A23D7/04A23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2200/332A23V2250/1874C12Y301/01003A23D9/013C12N9/20C12P7/6454C11C3/10
Inventor 曾哲灵曾桂炳欧阳振杨博余平夏佳恒马毛毛万冬满罗苗曾诚文学方
Owner NANCHANG UNIV
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