389 results about "Trans fat" patented technology

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.

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 (C_18:3).

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 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.

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 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.

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 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.

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 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.