392 results about "Trans fat" patented technology

The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g / cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat composition which contains the following fats A, B and C and satisfies the following requirements (a) to (c): fat A: a fat which contains 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms in the total constituting fatty acids thereof, and in which the fats have been obtained by ester exchange; fat B: a fat which contains 20 to 60% by mass of palmitic acid, 0.5 to 6% by mass of stearic acid and 30 to 60% by mass of oleic acid in the total constituting fatty acids thereof; and fat C: a liquid oil; (a) the content of fat A in the fat composition being 0.1 to 50% by mass; (b) the content of fat B in the fat composition being 0.1% by mass or more but less than 40% by mass; and (c) the PPO / POP of the fat composition being 0.15 to 1.00.

Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described. Methods of making these compositions are also provided.

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.

Hydrogenated vegetable oil exhibiting superior thermal stability and containing reduced levels of saturates and trans fatty acids are produced using an activated hydrogenation catalyst and / or an improved hydrogenation process incorporating high shear. The use of a high shear mechanical device incorporated into the hydrogenation process as a reactor device is shown to be capable of enabling reactions that would normally not be feasible under a given set of reaction pressure and temperature conditions. For example, the hydrogenation process described herein enables a reduction of hydrogenation time, and operation at lower temperatures than current processes. The resulting hydrogenated vegetable oil is particularly useful in frying, confectionery baking, and other applications where a product with a low trans fat content or higher thermal stability is desirable. The hydrogenated oil produced may comprise less than 10 weight % of trans fatty acids with less than 5 weight % of linolenic acid (C18:3).

The invention provides a moderately processed vegetable oil and a preparation method thereof. The preparation method comprises the following steps: carrying out degumming twice (first deep degumming and then combining the secondary degumming) to realize efficient degumming and remove high boiling impurities as many as possible, so as to carry out alkali refining and neutralization at low temperature; then pre-decoloring with waste clay used for recycling, adding clay, decoloring under vacuum condition, and removing residual soap, phosphorus, pigment, metal, and the like; and finally carrying out combined deodorization of the plate column and the packed column, carrying out thermal decoloration, and removing fatty acid and micro-molecular stinking material, so as to reduce the generation of trans fatty acid, reduce the loss of vitamin E, save energy, reduce consumption, and improve the oil quality. According to the invention, vegetable oil products with low content of trans fatty acid (less than 1.0 %) and low loss rate of vitamin E can be produced.

The invention provides zero trans-fatty acid multi-vitamin first-grade soybean oil and a preparation method thereof. The zero trans-fatty acid multi-vitamin first-grade soybean oil is produced by screening of soybean raw materials, a soybean peeling and instantaneous high-pressure wet-hot enzyme inactivation technology, a double-enzyme degumming / super degumming and washing-free long-time mixing and de-acidifying coupling technology, a two-step decolorization technology with low-activity decolorizing agent, a low-temperature short-time / two-stage catching, refluxing and deodorization technology, a ''nitrogen charging fresh-keeping'' technology and the like. In the zero trans-fatty acid multi-vitamin first-grade soybean oil, the trans-fatty acid content is less than or equal to 0.5 percent, the natural vitamin E content is more than or equal to 1,200ppm, the plant sterol content is more than or equal to 2,200ppm, and the squalene content is more than or equal to 60ppm; the soybean oil is packed by charging nitrogen, and any chemically synthesized antioxidant is not added; and compared with the commercially available first-grade soybean oil, the soybean oil is more safe, nutritional and healthy.

Low-lauric, low-trans fat compositions useful for food and other applications.

The invention relates to nutritionally-balanced edible blend oil. Total fatty acids include, by weight percent, 7.5%-18.9% of saturated fatty acid, 40%-46.8% of monounsaturated fatty acid, 32.5%-38.9% of n-6 polyunsaturated fatty acid, and 5.7%-9.5% of n-3 polyunsaturated fatty acid. The nutritionally-balanced edible blend oil well made from various high-quality raw oils has balanced proportion of fatty acids, low content of trans-fatty acids and no chemical antioxidants. Ratio of content of the monounsaturated fatty acid to total content of the polyunsaturated fatty acids is 1:1. Weight percentage ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid is 4-6:1. The nutritionally-balanced edible blend oil satisfies physiological requirements of healthy people for fatty acids, helps human bodies finish tri-level dynamic balance regulation to achieve health and perfect nutrition absorption and better post-absorption conversion, and is more nutrient and healthy.

Glyceride fat which comprises a mixture of glycerides originating from seed oilswhich have not substantially been subjected to chemical modification,which glycerides are derived from fatty acids which comprise(a) at least 10 wt. % of C18-C24 saturated fatty acids(b) which comprise stearic and / or arachidic and / or behenic acid and / or lignoceric acid(c) oleic and / or linoleic acid, while(d) the ratio of saturated C18-acid / saturated (C20+C22+C24)-acids >=1, preferably >=5, more preferably >=10,which glycerides contain calculated on total fatty acid weight(e) <=5 wt. % of linolenic acid(f) <=5 wt. % of trans fatty acids(g) <=75 wt. %, preferably <=60 wt. % of oleic acid on total fatty acids on position 2 of the glyceride moleculewhich glycerides contain calculated on total glycerides weight(h) >=8 wt. % HOH+HHO triglycerides(i) <=5 wt. % of trisaturated triglycerides(j) which glycerides have a solids content comprising N10>10 and N35<=15and which is characterised in that the ratio of (HOH+HHO) and (HLH+HHL) triglycerides >1, where H is a saturated C18-C24 fatty acid residue, O is an oleic acid residue and L is a linoleic acid residue.

A fat base is described comprising a mixture containing from 4 to 20% C12:0 lauric acid, preferentially from 5 to 17%, from 30 to 50% C16:0 palmitic acid, preferentially from 34 to 45%, and 4 to 10% C18:0 stearic acid, preferentially from 4.5 to 7.5%, and from 20 to 40% C18:1 oleic acid, preferentially from 25 to 35%, the balance being a mixture of other C4:0 to C22:0 fatty acids, having application, for example, as filling for wafer biscuits.

The invention discloses synergistic combinations extended chain surfactants and co-surfactants, emulsions or microemulsions and cleaning compositions incorporating the same. In certain embodiments a surfactant system is disclosed which includes extended nonionic surfactants, and a linker surfactant. This system forms stable emulsions or microemulsions with oils, including non-trans fats and fatty acids and these emulsions or microemulsions are stable, irreversible and can be created at low temperature.The cleaning compositions may include the surfactant system alone, a stable emulsion or microemulsion with oil and the surfactant system, a pre-spotter or other pre-treatment or soft surface and hard surface cleaning compositions comprising the surfactant combination.

The invention discloses synergistic combinations of surfactants blends and cleaning composition. In certain embodiments a surfactant system is disclosed which includes extended anionic surfactants, linker surfactants, and a multiply charged cation component. This system forms emulsions with, and can remove greasy and oily stains, even those comprised of non-trans fats. The compositions may be used alone, as a pre-spotter or other pre-treatment or as a part of a soft surface or hard surface cleaning composition.

The invention relates to a deodorizing method for reducing trans-fatty acid content in vegetable oil, belonging to the technical field of oil refining and deodorization and food safety. In the deodorizing method, discolored vegetable oil is used as the raw material, and a packing-plate combined stripping-distilling deodorizing tower is selected; on the one hand, the structure of the deodorizing tower is improved to realize the deodorization mode of temperature increase stripping and constant distilling and to reduce the high temperature heated time of oil; and on the other hand, the deodorizing technology of low trans-fatty acid content is obtained by controlling the parameters such as deodorization temperature, deodorization time and the like and integrally considering the content of trans-fatty acid and deodorization effect in oil. The invention reduces the content of trans-fatty acid during deodorization, builds up the deodorizing technology of low trans-fatty acid, and provides a whole new approach for the development of green, safe and nutrition vegetable oil.

The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the following composition: (1) a glyceride composition with—a S2U content between 47 and 75 wt. %,—a SU2+U3 content <40 wt %. %,—a S3 content between 1 and 15 wt. %,—a diglyceride content of 3 to 12 wt. %, the glyceride contents being expressed as wt. % with respect to the total amnount of di- and triglycerides in which S means a saturated fatty acid with A hydrocarbon chain length of 14-24 carbon atoms and U means unsaturated fatty acid with a hydrocarbon chain length of 14-24 carbon atoms and (2) a total content of unsaturated fatty acids of less than 55 wt. %, preferably less than 50 wt. %, more preferably less than 48 wt. %, is subjected to a catalytic hydrogenation so as to obtain a first fat with a trans fatty acid content <wt. %, preferably <10 wt. %, most preferably <5 wt. % and an increase of C18-0 of less than 1 wt. %, preferably less than 0.7 wt. %, more preferably less than 0.4 wt. %. This first fat is incorporated in the fat composition.

The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.

The invention relates to a fat composition used for chocolate coatings, a preparation method thereof, and the chocolate coatings and food containing the fat composition. The fat composition is rich in SSU (1, 2-di-saturated fatty acid-3-unsaturated fatty acid triglyceride), low in trans fatty acid content, low in content of saturated fatty acids, free of lauric acid and high in crystallization rate, and can be solidified into a stable form CBR (cocoa butter replacer) without temperature adjustment.

The invention provides a method for reducing trans fatty acids, 3-chloro-1,2-propylene glycol and esters of 3-chloro-1,2-propylene glycol, and / or glycidol and glycidol esters and a grease refining method; the methods include the step of carrying out column chromatography of decolorized grease and the step of optionally carrying out deodorization in the temperature range of 60-150 DEG C after column chromatography. The methods reduce the production energy consumption, satisfy product indexes, meet and even are more superior to edible performance indexes of grease prepared by a conventional processing method, besides, can avoid formation of a series of side products brought by high temperature deodorization, and improve the edible grease quality and edible safety.

Disclosed are microwave popcorn articles including thaumatin to provide improved texture and flavor. The articles can include a hydrogenated fat, liquid oil and / or a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and / or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.

A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w / w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a margarine from a selected quantity a non-hydrogenated vegetable oil and from an amount of saturated fat for use in puff pastry products. The puff pastry is trans fat free and a less than usual percentage of saturated fats. A preferred structured puffpastry margarine is prepared by mixing on a weight to weight basis about 14 parts of the high diglyceride emulsifier that is in predominantly stable beta crystal form, from about 14 to 27 parts of a non-hydrogenated vegetable oil, and from about 40 to about 52 parts of a saturated fat.

The invention discloses a preparation method and application of bicontinuous emulsion gel, and belongs to the technical field of food gel emulsification. The method comprises the following steps: respectively adding food-grade gel factors into an oil phase, and generating a fat crystal network in the oil phase to solidify the oil phase; adding polysaccharide into a water phase to form a hydrogel three-dimensional network space structure to solidify the water phase; and performing high-speed shearing on the two phases to form the ultra-stable bicontinuous emulsion gel. The emulsion gel obtainedby the invention has extremely low contents of trans-fatty acid and saturated fatty acid, can be applied to the filling of smearing fat and baking products, serves as an effective way for reducing the content of fat in food, can also transport hydrophobic and hydrophilic nutrient substances with high loading capacity simultaneously, and has potential application value in the fields of food, medicine and the like.

The invention discloses linseed oil and linseed gum vegetable fat powder and a preparation method thereof. According to the vegetable fat powder, soy protein isolate (SPI) and maltodextrin (MD) are used as wall materials, linseed oil is used as a core material, linseed gum is used as an emulsifying agent, and a spray drying technology and a microcapsule technique are adopted, so that the vegetable fat powder is prepared. Compared with traditional vegetable fat powder using hydrogenated vegetable oil as a raw material, the vegetable fat powder prepared by the preparation method disclosed by the invention does not contain trans-fatty acid, so that the danger of the trans-fatty acid is greatly reduced; besides, the vegetable fat powder disclosed by the invention also has various health-care functions of preventing thrombosis, reducing blood lipid, regulating immunity, restraining cancer and the like; in addition, the microcapsule preparation technique is adopted, and liquid fat is converted into powdery solid, so that the fat oxidation risk is greatly reduced, the fat stability is strengthened, the storage period of the product is prolonged, and the special smell of the linseed oil is also concealed; and the vegetable fat powder has multiple advantages of being simple in technology, low in cost, easy to control and store, high in stability, high in water solubility and the like.

Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also disclosed is an oil-and-fat composition for use in the plastic oil-and-fat composition. The oil-and-fat composition comprises the oil-and-fats (A) and (B) shown below and meets the requirements (a) and (b) shown below. Oil-and-fat (A): an oil-and-fat containing a saturated fatty acid having 12 to 14 carbon atoms in an amount of 20 to 70 mass% relative to the total amount of all of the constituent fatty acids. Oil-and-fat (B): an oil-and-fat containing palmitic acid in an amount of 20 to 69.5 mass%, stearic acid in an amount of 0.5 to 6 mass% and oleic acid in an amount of 30 to 60 mass% all relative to the total amount of all of the constituent fatty acids. (a) The content of P2O in the oil-and-fat composition is 12 to 45 mass%. (b) The ratio of PPO to POP (PPO / POP) in the oil-and-fat composition is 0.15 to 1.00.

The invention provides a method and equipment for low-temperature short-time deodorization of plant oil. The method is characterized in that a plate-filling-plate type complex tower is utilized as a deodorization device; an optimal deodorization technology and parameters are confirmed through a research of influences of a deodorization temperature, time and direct steam consumption on vitamin E and sterol loss, trans-fatty acid generation amounts and first-grade oil quality; and the method can reduce trans-fatty acid generation amounts and the loss of vitamin E and sterols in oil on condition that the quality of the oil is guaranteed. Through the method, a deodorized plant oil product with low trans-fatty acid content below 1.0% and low vitamin E and sterol loss rates (wherein a vitamin E loss rate is below 12% and a sterol loss rate is below 17%) is obtained.

The invention discloses artificial zero-thans fatty acid cream which is simple in production process, good in taste, good in fermentation and resistant to storage and a preparing method thereof. The preparing method includes the following steps that oil phase is prepared; after natural coconut oil, palm stearin, shea butter and pomegranate seed oil are evenly mixed, double glycerate, lecithin and vitamin E are added to the mixture, the mixture is heated till the grease is totally melt, and the mixture is evenly mixed for use; water phase is prepared, wherein milk powder and salt are added to deionized water to be fully stirred, and the mixture is made to be totally dissolved to be the even water phase for use; the oil phase and the water phase are added to an emulsification tank to be emulsified according to the weight ratio of 8:2, meanwhile ascorbic acid palm ester is added to the mixture, stirring is conducted while the ascorbic acid palm ester is added, the emulsifying temperature ranges from 62 DEG C to 65 DEG C, and the time ranges from 30 min to 33 min; the emulsified lactescence is placed into a shock cooling kneading machine, cooling is conducted while kneading is conducted, the kneaded lactescence is cooled and formed, and artificial cream products are obtained.

The present invention relates to a process for preparing hard butter having high SOS content by mixing oil for preparing butter with fatty acid or fatty acid ester, adding 1,3 regio-specific enzymes to the obtained mixture to carry out interesterification, distilling the obtained reactants to remove fatty aicd, ethyl ester, and monoglyceride and diglyceride formed after the reaction and fractionally extracting the obtained reactants to separate a solid phase, and to cocoa butter equivalents prepared by the hard butter and a process for preparing the same in which the cocoa butter equivalents can replace existing import cocoa butter equivalents with 1 : 1 because of its equivalent chemical properties, and have no difference in taste and properties with natural cocoa butter and also have lower trans fatty acid. Hard butter according to the present invention can make desired triglyceride structure in oil based on the reaction conditions and have a improved purity and yield in the whole process by recycling all of byproduct other than major product in the distillation and fractional distillation process and is eco-friendly matter by using the enzymatic interesterification reaction, and also cocoa butter equivalents made by the hard butter is characterized in replacing existing import cocoa butter equivalents with 1 : 1 because of its equivalent chemical composition and properties in the production of chocolate with no difference in taste.

The peony seed oil is rich in a great amount of unsaturated fattyacid, alpha-linolenic acid with maximal content in the peony seed oil is essential to the human body and has an important effect on improving the intelligence, protecting the vision and preventing cardiovascular and cerebrovascular diseases. But a majority of unsaturated fattyacid is easily oxidized, and the nutritional value of the peony seed oil is reduced. A preparation process of the water-soluble peony seed oil powder comprises the following steps of dissolving a wall material and an emulsifier into distilled water, stirring the wall material, the emulsifier and the distilled water until being adequately dissolved, slowly adding the peony seed oil to carry out the embedding at the temperature of 30 to 90 DEG C according to the ratio of the peony seed oil to the wall material of 1: 10 to 5: 10, adequately mixing the solution, homogenizing and emulsifying the mixture under the pressure condition of 100 to 1000 bar to obtain an emulsified solution, and carrying out spray drying or freezing drying on the emulsified solution, thus preparing the water-soluble peony seed oil powder product. The water-soluble powder product has the advantages that the oxidation of the peony seed oil can be prevented, convenience in carrying can be realized and the like, and after the water-soluble peony seed oil powder is added into the drinking water, a stable emulsion system with good dispersion can be formed. The water-soluble powder can be used as a mate for the drink such as coffee, contains no trans-fatty acids and is safe and nutritional.