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Edible oil with less cooking fume

An edible oil and oil fume technology, applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of affecting and increasing the risk of lung cancer and respiratory tract cancer.

Inactive Publication Date: 2003-06-04
WEI CHUAN FOODS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term use of existing oil products to cook food, the carcinogenic substances in the fume produced will volatilize into the air, and the human body will have a considerable impact on health after inhalation, such as increasing the risk of lung cancer and respiratory tract cancer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Embodiment 1

[0019] Examples Example 1 Preparation of low-smoke edible oil of the present invention

[0020] First, the high oleic canola oil is subjected to a temperature of 240-270° C. and a vacuum of 10 mmHg, and superheated steam is used to remove substances that generate soot. After the canola oil is cooled, 0.02% of tea polyphenols is added to the canola oil to prepare low-smoke edible oil. Embodiment 2 Preparation of low-smoke edible oil of the present invention

Embodiment 2

[0021] First, the high oleic sunflower oil is subjected to a temperature of 240-270° C. and a vacuum of 10 mmHg, and superheated steam is used to remove substances that generate soot. After the sunflower oil is cooled, 0.005% of tea polyphenols is added to the sunflower oil to prepare low-smoke edible oil. Embodiment 3 Preparation of low-smoke edible oil of the present invention

Embodiment 3

[0022] First, the high oleic soybean oil is subjected to a temperature of 240-270° C. and a vacuum of 10 mmHg, and superheated steam is used to remove substances that generate soot. After the soybean oil is cooled, 0.03% of tea polyphenols are added to the sunflower oil to obtain low-smoke edible oil. Embodiment 4 Preparation of low-smoke edible oil of the present invention

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PUM

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Abstract

The edible oil with less cooking fume is prepared with edible containing monobasic unsaturated fatty acid over 70% and through efficient refining at 230 deg.c and 10 mmHg vacuum. The edible oil has fume amount less than 60 ppm produced when heated.

Description

technical field [0001] The invention relates to a low-smoke edible oil. Background technique [0002] Eastern peoples, especially the Chinese, are used to cooking food by frying, frying and deep-frying. When Chinese people carry out this kind of cooking, they are used to raising the temperature of cooking oil to above about 200°C before putting the food into cooking. During the process of raising the oil temperature and cooking food, oily smoke is generated due to the heating temperature reaching the smoking point of cooking oil. Past epidemiological studies have pointed out that long-term exposure to lampblack will increase the risk of lung cancer or respiratory tract cancer. According to research conducted by the Institute of Public Health, Kaohsiung Medical College, cooking fumes are extremely carcinogenic, and the risk of lung cancer among women who have been exposed to cooking fumes for a long time is about 7.3 to 8.3 times that of ordinary peopl...

Claims

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Application Information

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IPC IPC(8): A23D9/02
Inventor 吕秀介施柱甫马美蓉林欣助许佳柠
Owner WEI CHUAN FOODS CORP
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