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Zero trans-fatty acid shortening and preparation method thereof

A fatty acid and shortening technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of typical enrichment defects of triglycerides, affecting human health, producing trans fatty acids, etc., and achieving excellent emulsifying performance. , the effect of reducing surface/interfacial tension and improving system stability

Inactive Publication Date: 2021-10-22
安徽乐氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, hydrogenation can only reduce the degree of unsaturation and increase the melting point, but cannot solve the typical enrichment defect in the composition of triglycerides, and incomplete hydrogenation will also produce trans fatty acids, which will affect human health

Method used

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  • Zero trans-fatty acid shortening and preparation method thereof
  • Zero trans-fatty acid shortening and preparation method thereof
  • Zero trans-fatty acid shortening and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Auxiliary comprises following steps to make:

[0028] Step S1, adding methanol, sodium methoxide and tetrakis(triphenylphosphine)palladium into the reaction kettle in sequence, passing nitrogen to replace the air, then adding liquefied butadiene, raising the temperature to 80°C at a constant speed, stirring at a constant speed and reacting for 4 hours to obtain The crude product is taken out, methanol is distilled off, rectified under reduced pressure, and the fraction collected at 9.5kPa and 95°C is intermediate 1, the molar ratio of methanol, sodium methoxide, tetrakis(triphenylphosphine) palladium and butadiene is 2.2:0.075:1.4:1;

[0029] Step S2, the prepared intermediate 1 and γ-Al 2 o 3 Put it into the reaction kettle, replace it with hydrogen three times, and then pass in argon to make the pressure in the kettle reach 1.5MPa and raise the temperature to 75°C, keep the temperature for reaction at this temperature, and then pass in argon again when the pressure ...

Embodiment 2

[0033] Auxiliary comprises following steps to make:

[0034] Step S1, adding methanol, sodium methoxide and tetrakis(triphenylphosphine)palladium into the reaction kettle in sequence, passing nitrogen to replace the air, then adding liquefied butadiene, raising the temperature to 80°C at a constant speed, stirring at a constant speed and reacting for 4 hours to obtain The crude product is taken out, methanol is distilled off, rectified under reduced pressure, and the fraction collected at 9.5kPa and 95°C is intermediate 1, the molar ratio of methanol, sodium methoxide, tetrakis(triphenylphosphine) palladium and butadiene is 2.3:0.075:1.45:1;

[0035] Step S2, the prepared intermediate 1 and γ-Al 2 o 3 Put it into the reaction kettle, replace it with hydrogen three times, and then pass in argon to make the pressure in the kettle reach 1.5MPa and raise the temperature to 75°C, keep the temperature for reaction at this temperature, and then pass in argon again when the pressure...

Embodiment 3

[0039] Auxiliary comprises following steps to make:

[0040] Step S1, adding methanol, sodium methoxide and tetrakis(triphenylphosphine)palladium into the reaction kettle in sequence, passing nitrogen to replace the air, then adding liquefied butadiene, raising the temperature to 80°C at a constant speed, stirring at a constant speed and reacting for 4 hours to obtain The crude product was taken out, methanol was distilled off, rectified under reduced pressure, and the fractions at 9.5kPa and 100°C were collected.

[0041] That is intermediate 1, the molar ratio of methanol, sodium methoxide, tetrakis(triphenylphosphine) palladium and butadiene is 2.4:0.075:1.48:1;

[0042] Step S2, the prepared intermediate 1 and γ-Al 2 o 3 Put it into the reaction kettle, replace it with hydrogen three times, and then pass it into argon, so that the pressure in the kettle reaches 1.5MPa and raise the temperature to 80°C, and keep it warm at this temperature for reaction. Until the pressur...

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Abstract

The invention discloses zero-trans-fatty acid shortening and a preparation method thereof. The zero-trans-fatty acid shortening comprises the following raw materials in parts by weight: 10-15 parts of mixed oil, 0.05-0.08 part of an auxiliary agent, 1-3 parts of palm stearin and 1-2 parts of chicken oil extraction solid fat, the method comprises the following steps: the chicken oil extracted solid fat, palm stearin, mixed oil and auxiliaries are molten to obtain a mixture; the mixture is subjected to vacuum dehydration and degassing, then immobilized lipase is added, reaction is performed for 2 h, the zero-trans-fatty acid shortening is prepared, a hydrophobic octenyl long chain in an auxiliary can stretch into oil, a polysaccharide long chain of starch can expand on the surface layer of the oil, a hydrophilic carboxylic acid group can stretch into water, so that a compact, continuous and difficult-to-damage interface film is formed, and the amphipathy of the auxiliary agent can provide the excellent emulsifying property, such that the auxiliary agent is added during the shortening preparation so as to easily adsorb the starch molecules on the interface, reduce the surface / interface tension, and improve the stability of the emulsified system.

Description

technical field [0001] The invention belongs to the technical field of edible oil processing, in particular to a zero-trans fatty acid shortening and a preparation method thereof. Background technique [0002] Natural lard is usually in a semi-solid state and is a plastic fat with properties similar to shortening. It is often used as shortening, but the main triglyceride composition of lard is SPO, which crystallizes as β-stabilized type. The crystal structure affects its wide application in industry. This defect of lard can be changed by modifying it by hydrogenation or transesterification. However, hydrogenation can only reduce the degree of unsaturation and increase the melting point, but cannot solve the typical enrichment defect in the composition of triglycerides, and incomplete hydrogenation will also produce trans fatty acids, which will affect human health. Through chemical or enzymatic transesterification, the ratio of symmetric triglycerides and asymmetric trigl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C12P7/64C07D307/60
CPCA23D9/007A23D9/04C12P7/6454C07D307/60Y02P20/129
Inventor 张健梁军
Owner 安徽乐氏食品有限公司
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