CN104642563A - Flavor-stable grease composition - Google Patents
Flavor-stable grease composition Download PDFInfo
- Publication number
- CN104642563A CN104642563A CN201310582528.XA CN201310582528A CN104642563A CN 104642563 A CN104642563 A CN 104642563A CN 201310582528 A CN201310582528 A CN 201310582528A CN 104642563 A CN104642563 A CN 104642563A
- Authority
- CN
- China
- Prior art keywords
- oil
- fat
- oil composition
- fatty acid
- mct
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a flavor-stable medium- and long-chain fatty acid grease composition, in which a weight ratio of octanoic acid to decanoic acid is 0.11-0.67:1.
Description
Technical field
The invention belongs to edible oil and fat field, is a kind of fat or oil composition of flavor-stable specifically.
Background technology
Fat, i.e. triglycerides, be made up of 1 molecule glycerine and 3 molecules of fatty acids.Aliphatic acid can be divided into SCFA, medium chain fatty acid, LCFA by its carbon chain lengths.In nutrition and biochemistry, the aliphatic acid of definition containing 8-10 carbon atom is medium chain fatty acid, it is the aliphatic acid that occurring in nature comparision contents is few, be mainly derived from breast milk, milk and goods thereof, palm-kernel oil and coconut wet goods, representational medium chain fatty acid has sad (C8) and capric acid (C10), exist with the form of triglycerides in the food of daily absorption, i.e. MCT Oil (MCT).
" Bailey ' s industrial oil and fat products " (sixth edition), " The application ofmedium-chain fatty acids:edible oil with a suppressing effect on body fat accumulation " (Asia Pac J Clin Nutr2008; 17:320-323), " Medium-chain fatty acids-Nutritional functionand application to cooking oil " (Lipid technology, January2008, etc. Vol.20:9-12) point out that MCT is highly stable, colorless and odorless." medium chain triglyceride and application in the food industry thereof " (Food Science, 2005, Vol.26, No.8:469-472) highly stable under also mentioning MCT room temperature, colorless and odorless, investigated the oxidation stability of MCT simultaneously by 100 DEG C of accelerated tests, compared with hydrogenated soybean oil, common vegetable oil, find that MCT oxidation stability is very good." middle chain triglyceride and application thereof " (Wuhan University of Technology's journal, 2002 the 2nd phases, also MCT is mentioned at room temperature in the colourless liquid had no irritating odor 4-7), use Rancimat test method determination, at 100 DEG C, oxidation stability is 16 times of soya-bean oil, measures by AOM method, at more than 300h, peroxide value is unchanged." middle carbochain glyceryl ester " (Chinese food industry, phase nineteen ninety-five 04), mention with Rancimat test for foundation, MCT is the best edible oil of current oxidation stability.Ideally, storage MCT shelf life at room temperature even reaches 30 years." medium chain triglyceride " (western science and technology of grain and oil, 6th phase in 2002) mention room temperature under MCT shelf life can reach 30 years, 100 DEG C are about soybean oil 16 times by Rancimat test method determination MCT oxidation stability, it is almost constant that AOM method is determined at more than 300h peroxide value, and namely soybean oil 16h reaches 100meq/kg.
But because MCT has low smoke point and characteristic easy to foaming, be not suitable for as cooking oil.Therefore, research staff studies further, by ester-exchange technology, LCFA and medium chain fatty acid are attached on same triglycerides molecule, namely LCFA fat or oil composition (MLCT) in, the weakness that MCT is not suitable for the cooking can not only be overcome, and there is physiological function that MCT reduces accumulation of body fat, maintenance healthy weight equally.
But find when using further, MLCT is comparatively subject to the impacts such as enzyme, moisture, soap in shelf life, and unpleasant flavor (pungent taste, plastics taste, soap taste, tart flavour) is made us in generation, therefore, have impact on promoting the use of of MLCT.
Therefore, be badly in need of in the industry solving this problem.
Summary of the invention
The present inventor is through studying for a long period of time, find by the sad weight ratio with capric acid in LCFA fat or oil composition in controlling, MLCT can be overcome in shelf life, be comparatively subject to the impacts such as enzyme, moisture, soap, the defect of unpleasant flavor (pungent taste, plastics taste, soap taste, tart flavour) is made us in generation, thus is conducive to promoting the use of of MLCT.
Therefore, first object of the present invention is, provides LCFA fat or oil composition in one.
Middle LCFA fat or oil composition provided by the invention, it is sad is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
In one embodiment of the invention, in the fatty acid wt of described fat or oil composition, described long-chain fatty acid content is more than 60wt%.
In one embodiment of the invention, in the fatty acid wt of described fat or oil composition, described Medium chain fatty acid content is below 35wt%.
In one embodiment of the invention, in the fatty acid wt of described fat or oil composition, described sad content is 3.0-10.0wt%, and/or described capric acid content 15.1-26.5wt%.
In one embodiment of the invention, described LCFA derives from animal fat, vegetable fat, fat and by point to carry, processing grease that ester exchange obtains.
In one embodiment of the invention, described vegetable fat is one or more in soybean oil, rapeseed oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, Rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, safflower seed oil, linseed oil, apricot kernel oil.
In one embodiment of the invention, described animal fat is one or more in lard, butter, chicken and duck fat.
In one embodiment of the invention, described medium chain fatty acid derives from one or more in coconut oil, palm-kernel oil, camphor tree seeds oil, mountain grey seed benevolence oil.
In one embodiment of the invention, also antioxidant is contained in described fat or oil composition.
In one embodiment of the invention, described antioxidant is one or more in TBHQ (TBHQ), butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT), vitamin E, Rosmarinus officinalis extract, tea extraction.
Second object of the present invention is, provides a kind of method preparing above-mentioned middle LCFA fat or oil composition.
Method provided by the invention comprises: chain fatty acid triglycerides and MCT Oil are carried out ester exchange, and wherein, in described MCT Oil, sad is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
In one embodiment of the invention, the mol ratio of described chain fatty acid triglycerides and described MCT Oil is: 0.5:1 ~ 1.25:1.
In one embodiment of the invention, described method comprises:
A) by chain fatty acid triglycerides and MCT Oil, ester exchange reaction is carried out;
B) product of transesterification reaction is carried out molecular clock, collect heavy phase;
C) heavy phase that molecular clock obtains is carried out decolouring and deodorization.
In one embodiment of the invention, described ester exchange is enzymic transesterification.In one embodiment of the invention, described ester exchange be by chain fatty acid triglycerides and MCT Oil with the flow velocity of 1.5-2 per hour times enzyme amount by lipase packed column.In one embodiment of the invention, described ester exchange reaction is carried out in 50-70 DEG C.
In one embodiment of the invention, described molecular clock carries out in 180-200 DEG C.
Present invention also offers the method for LCFA fat or oil composition stability in a kind of raising.
Method provided by the invention is sad in the triglycerides of described fat or oil composition is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
In one embodiment of the invention, the described chain fatty acid triglycerides of middle LCFA fat or oil composition is controlled and the mol ratio of MCT Oil is: 0.5:1 ~ 1.25:1.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.Should be understood that following examples only for illustration of the present invention but not for limiting scope of the present invention.
In the present invention, if do not illustrated especially, percentage (%) or part all refer to percetage by weight relative to composition or weight portion.
In the present invention, if do not illustrated especially, involved each component or its preferred ingredient can be combined to form new technical scheme mutually.
In the present invention, if do not illustrated especially, all embodiments mentioned in this article and preferred embodiment can be combined to form new technical scheme mutually.
In the present invention, if do not illustrated especially, all technical characteristics mentioned in this article and preferred feature can be combined to form new technical scheme mutually.
In the present invention, if do not have contrary explanation, in composition, the content sum of each component is 100%.
In the present invention, if do not have contrary explanation, in composition, the number sum of each component can be 100 weight portions.
In the present invention, unless otherwise indicated, the breviary of any real combinings that number range " a-b " represents between a to b represents, wherein a and b is real number.Such as number range " 0-5 " represents the whole real numbers all listed between " 0-5 " herein, and the breviary of " 0-5 " just these combinations of values represents.
In the present invention, unless otherwise indicated, the breviary of the arbitrary integer combination that integer number range " a-b " represents between a to b represents, wherein a and b is integer.Such as integer number range " 1-N " represents 1,2 ... N, wherein N is integer.
In the present invention, unless otherwise indicated, " its combination " represents the multicomponent mixture of described each element, such as two kinds, three kinds, four kinds and until the multicomponent mixture of maximum possible.
If do not particularly not pointed out, this description term " one " used refers to " at least one ".
If do not particularly not pointed out, the benchmark of percentage of the present invention (comprising percetage by weight) is all the gross weight of described composition.
" scope " disclosed herein is with the form of lower limit and the upper limit.One or more lower limit can be respectively, and one or more upper limit.Given range is limited by a selected lower limit and a upper limit.Selected lower limit and the upper limit define the border of special scope.All scopes that can carry out by this way limiting comprise and may be combined with, and namely any lower limit can be combined to form a scope with any upper limit.Such as, list the scope of 60-120 and 80-110 for special parameter, be interpreted as that the scope of 60-110 and 80-120 also expects.In addition, if the minimum zone value listed 1 and 2, and if list maximum magnitude value 3,4 and 5, then the scope below can all expect: 1-3,1-4,1-5,2-3,2-4 and 2-5.
In this article, except as otherwise noted, the ratio of each component or weight all refer to dry weight.
In this article, except as otherwise noted, each reaction is carried out all at normal temperatures and pressures.
In this article, except as otherwise noted, each reactions steps can sequentially be carried out, and also can not carry out in order.Such as, between each reactions steps, other steps can be comprised, and also can reversed order between reactions steps.Preferably, reaction method is herein that order is carried out.
The present inventor is through studying for a long period of time, find by the sad weight ratio with capric acid in LCFA fat or oil composition in controlling, MLCT can be overcome in shelf life, be comparatively subject to the impacts such as enzyme, moisture, soap, the defect of unpleasant flavor (pungent taste, plastics taste, soap taste, tart flavour) is made us in generation, thus provide a kind of middle LCFA fat or oil composition of flavor-stable, to be conducive to promoting the use of of MLCT.
Middle LCFA fat or oil composition
The middle LCFA fat or oil composition of flavor-stable provided by the invention, it is sad is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
In one embodiment of the invention, in the fatty acid wt of described fat or oil composition, described long-chain fatty acid content is not less than 60wt%, is preferably not less than 65wt%, is more preferably not less than 70wt%.
In one embodiment of the invention, in the fatty acid wt of described fat or oil composition, described Medium chain fatty acid content not higher than 35wt%, preferably not higher than 30wt%, more preferably no higher than 25wt%.
In one embodiment of the invention, in the fatty acid wt of described fat or oil composition, described sad content is 3.0-10.0wt%.
In one embodiment of the invention, in the fatty acid wt of described fat or oil composition, described capric acid content 15.1-26.5wt%.
In one embodiment of the invention, in the fatty acid wt of described fat or oil composition, described sad content is 3.0-10.0wt%, and described capric acid content 15.1-26.5wt%.
The source of the long-chain fat enzyme that can use in the present invention is known by those skilled in the art.Such as, in one embodiment of the invention, described LCFA can be originated but is not limited to animal fat, vegetable fat, fat and by point to carry, processing grease that ester exchange obtains.In the present invention, the vegetable fat of use can include but not limited to as one or more in soybean oil, rapeseed oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, Rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, safflower seed oil, linseed oil, apricot kernel oil.In the present invention, the animal fat of use can include but not limited to as one or more in lard, butter, chicken and duck fat.
The source of the Medium chain fatty enzyme (sad and certain herbaceous plants with big flowers acid) that can use in the present invention is known by those skilled in the art.Such as, in one embodiment of the invention, described medium chain fatty acid can originate but be not limited in coconut oil, palm-kernel oil, camphor tree seeds oil, mountain grey seed benevolence oil one or more.
In one embodiment of the invention, also antioxidant is contained in described fat or oil composition.
In one embodiment of the invention, described antioxidant is one or more in TBHQ (TBHQ), butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT), vitamin E, Rosmarinus officinalis extract, tea extraction.
Method
Prepare the method for the middle LCFA fat or oil composition of flavor-stable
Method provided by the invention comprises: chain fatty acid triglycerides and MCT Oil are carried out ester exchange, and wherein, in described MCT Oil, sad is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
In one embodiment of the invention, the mol ratio of described chain fatty acid triglycerides and described MCT Oil is: 0.5:1 ~ 1.25:1.
In one embodiment of the invention, described method comprises:
A) by chain fatty acid triglycerides and MCT Oil, ester exchange reaction is carried out;
B) product of transesterification reaction is carried out molecular clock, collect heavy phase;
C) heavy phase that molecular clock obtains is carried out decolouring and deodorization.
The operation of ester exchange and parameter (temperature of such as reacting) are known by those skilled in the art.In one embodiment of the invention, described ester exchange be by chain fatty acid triglycerides and MCT Oil with the flow velocity of 1.5-2 per hour times enzyme amount by lipase packed column.In one embodiment of the invention, the reaction temperature of ester exchange is 50-70 DEG C.
The operation of molecular clock and parameter (temperature of such as reacting) are known by those skilled in the art.In one embodiment of the invention, the temperature of molecular clock is 180-200 DEG C.
The method of LCFA fat or oil composition stability in raising
Method provided by the invention is sad in the triglycerides of described fat or oil composition is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
In one embodiment of the invention, the described chain fatty acid triglycerides of middle LCFA fat or oil composition is controlled and the mol ratio of MCT Oil is: 0.5:1 ~ 1.25:1.
Advantage
The middle LCFA fat or oil composition of flavor-stable provided by the invention, by controlling caprylic/capric ratio, can eliminate or reduce that LCFA fat or oil composition in shelf life gives out makes us unhappy and unpleasant local flavor (pungent taste, plastics taste, soap taste, tart flavour).
In following embodiment of the present invention,
With reference to " under two kinds of temperature conditions volatile materials constituent analysis in precocious Peach fruits " (Chen Huajun, Plant Physiology Communications, 2005,41:4) method, thermal desorption-gas chromatograph-mass spectrometer (GC-MS) is adopted to measure fat or oil composition volatile flavor substance in shelf life, wherein:
Thermal desorption model: CP4010PTI/TCT
GC-MS model: Agilent6890N-5973MSD chromatographic column: HP-5MS(60m × 0.25mm × 0.25 μm).
Embodiment
In following embodiment of the present invention, the sunflower oil of use, corn oil, rapeseed oil, soybean oil are all bought by market and are obtained; Sad, capric acid is all purchased from Yihai (Lianyungang) Oleochemical Industries Co., Ltd.; Lipozyme TL IM, Lipozyme RM IM believe Bioisystech Co., Ltd purchased from Novi; TBHQ is purchased from Guangzhou Taibang Food Additive Co., Ltd.;
Determination of fatty acid method is with reference to GB/T17376-17377.
The preparation method of the MCT of various pungent capric acid specification, with reference to the method for Yu Chuntao " research of sweet three Lipase absobed of middle carbochain and purifying " (Southern Yangtze University's Master's thesis in 2004).
Embodiment 1
By sunflower oil and MCT(caprylic/capric=40/60) after 1.25:1 mixes in molar ratio, load in enzyme process reactor feedstocks tank, with 1.5 times of enzyme amount flow velocitys per hour slowly by with the addition of 6wt% raw material gross weight lipase (Lipozyme TL IM) packed column, ester exchange reaction is carried out at 60 DEG C, product is through 180 DEG C of molecular clocks, by the heavy phase of collecting in 105 DEG C of 30min that decolour, then pass into nitrogen, obtain fat or oil composition 1 at vacuum 10mbar, temperature 220 DEG C of deodorization 1h.
Through Analysis of Fatty Acid Content, the Medium chain fatty acid content of fat or oil composition 1 is 25.1wt%, wherein sad content 10.0wt%, capric acid content 15.1wt%.
Room temperature shelf life monitoring in lower 12 months (analyzing once for every 3 months) is carried out to fat or oil composition 1, by thermal desorption-gas chromatograph-mass spectrometer qualification volatile flavor substance; Simultaneously carrying out sensory evaluation through 20 professionals to the local flavor of product adopts 5 points to make marking, and average, score value is less, shows that product special flavour deterioration degree is lower, and wherein, 0 point represents free from extraneous odour, and 1 point to represent peculiar smell not obvious, and 2 points of representatives have tart flavour; 3 points represent tart flavour obviously, and 4 points represent pungent, and unpleasant flavor is made us in 5 points of representatives, and result is as shown in table 1.
Table 1
Embodiment 2
By corn oil and MCT(caprylic/capric=10/90) after 0.5:1 mixes in molar ratio, load in enzyme process reactor feedstocks tank, with the flow velocity of 2 times of enzyme amount per hour slowly by with the addition of 10wt% raw material gross weight lipase (Lipozyme TL IM) packed column, ester exchange reaction is carried out at 60 DEG C, product is through 190 DEG C of molecular clocks, by the heavy phase of collecting in 105 DEG C of 30min that decolour, then pass into nitrogen, after vacuum 10mbar, temperature 220 DEG C of deodorization 1h, add 80ppmTBHQ obtain fat or oil composition 2.
Through Analysis of Fatty Acid Content, the Medium chain fatty acid content of fat or oil composition 2 is 29.5wt%, wherein, and sad content 3.0wt%, capric acid content 26.5wt%.
Room temperature shelf life monitoring in lower 12 months (analyzing once for every 3 months) is carried out to fat or oil composition 2, by thermal desorption-gas chromatograph-mass spectrometer qualification volatile flavor substance; Carry out sensory evaluation through 20 professionals to the local flavor of product simultaneously, and calculate average mark, result is as shown in table 2.
Table 2
Embodiment 3
By sunflower oil and MCT(caprylic/capric=30/70) after 0.5:1 mixes in molar ratio, load in enzyme process reactor feedstocks tank, with the flow velocity of 2 times of enzyme amount per hour slowly by with the addition of 10wt% raw material gross weight lipase (Lipozyme TL IM) packed column, ester exchange reaction is carried out at 60 DEG C, product is through 190 DEG C of molecular clocks, by the heavy phase of collecting in 105 DEG C of 30min that decolour, then pass into nitrogen, after vacuum 10mbar, temperature 220 DEG C of deodorization 1h, add 80ppmTBHQ obtain fat or oil composition 3.
Through Analysis of Fatty Acid Content, the Medium chain fatty acid content of fat or oil composition 3 is 30.5wt%, wherein, and sad content 9.2wt%, capric acid content 21.3wt%.
Room temperature shelf life monitoring in lower 12 months (analyzing once for every 3 months) is carried out to fat or oil composition 3, by thermal desorption-gas chromatograph-mass spectrometer qualification volatile flavor substance; Carry out sensory evaluation through 20 professionals to the local flavor of product simultaneously, and calculate average mark, result is as shown in table 3.
Table 3
Embodiment 4, Oil stability test accelerated test
By the method for embodiment 3, use fat or oil composition MLCT (caprylic/capric=70/30, w/w), MCT (caprylic/capric=90/10, w/w) respectively, prepare fat or oil composition 4 and 5.
Take 2.5g MCT (caprylic/capric=90/10 respectively, w/w), MCT (caprylic/capric=70/30, w/w), MCT (caprylic/capric=40/60, w/w), MCT (caprylic/capric=10/90, w/w), fat or oil composition 5, fat or oil composition 4, fat or oil composition 1, fat or oil composition 2, the air passing into 20L/h is continued under 110 DEG C of conditions, impel spoiled by rancid oil or fat, by the volatile small molecule ketone produced, aldehyde, acid waits material silicone tube to import and fills distilled water in vitro, adopt the situation of change of instrument Rancimat testing conductivity spoiled by rancid oil or fat, obtain OSI value, result is as shown in table 4.
Table 4
| OSI(110℃)h | |
| MCT (caprylic/capric=90/10) | ≥175 |
| MCT (caprylic/capric=70/30) | ≥175 |
| MCT (caprylic/capric=40/60) | ≥175 |
| MCT (caprylic/capric=10/90) | ≥175 |
| Fat or oil composition 5 | 2.45 |
| Fat or oil composition 4 | 3.65 |
| Fat or oil composition 1 | 6.33 |
| Fat or oil composition 2 | 18.57 |
OSI value is one of important indicator of measure oil stability, and as shown in Table 4, sad and capric acid ratio does not affect MCT stability, and in fat or oil composition MLCT system, sad and capric acid ratio affects larger on OSI value.
Comparative example 1
By rapeseed oil and MCT(caprylic/capric=60/40) after 0.5:1 mixes in molar ratio, load in enzyme process reactor feedstocks tank, with the flow velocity of 2 times of enzyme amount per hour slowly by with the addition of 10wt% raw material gross weight lipase (Lipozyme TL IM) packed column, ester exchange reaction is carried out at 60 DEG C, product is through 190 DEG C of molecular clocks, by the heavy phase of collecting in 105 DEG C of 30min that decolour, then nitrogen is passed into, at vacuum 10mbar, temperature 220 DEG C of deodorization 1h, after adding 200ppm vitamin E, obtain fat or oil composition 6.
Through Analysis of Fatty Acid Content, the Medium chain fatty acid content of fat or oil composition 1 is 25.1wt%, wherein sad content 10.0wt%, capric acid content 15.1wt%.
Through Analysis of Fatty Acid Content, the Medium chain fatty acid content of fat or oil composition 6 is 30wt%, wherein sad content 18.3wt%, capric acid content 11.7wt%.
Room temperature shelf life monitoring in lower 18 months (analyzing once for every 3 months) is carried out to fat or oil composition 4, by thermal desorption-gas chromatograph-mass spectrometer qualification volatile flavor substance; Carry out sensory evaluation through 20 professionals to the local flavor of product, calculate average mark, result is as shown in table 5 simultaneously.
Table 5
Comparative example 2
By soybean oil and MCT(caprylic/capric=50/50) after 0.5:1 mixes in molar ratio, load in enzyme process reactor feedstocks tank, with the flow velocity of 2 times of enzyme amount per hour slowly by with the addition of 10wt% raw material gross weight lipase (Lipozyme TL IM) packed column, ester exchange reaction is carried out at 60 DEG C, product is through 190 DEG C of molecular clocks, by the heavy phase of collecting in 105 DEG C of 30min that decolour, then pass into nitrogen, after vacuum 10mbar, temperature 220 DEG C of deodorization 1h, add 200ppm vitamin E obtain fat or oil composition 7.
Through Analysis of Fatty Acid Content, the Medium chain fatty acid content of fat or oil composition 7 is 30wt%, wherein sad content 14.8wt%, capric acid content 15.2wt%.
Room temperature shelf life monitoring in lower 18 months (analyzing once for every 3 months) is carried out to fat or oil composition 5, by thermal desorption-gas chromatograph-mass spectrometer qualification volatility characteristics flavor substance; Carry out sensory evaluation through 20 professionals to the local flavor of product, calculate average mark, result is as shown in table 6 simultaneously.
Table 6
Can be found out by the character flavor compound analysis of above embodiment and comparative example and flavor evaluation result, by controlling the ratio of caprylic/capric, can eliminate or reduce that MLCT fat or oil composition gives out makes us unhappy and unpleasant local flavor (pungent taste, plastics taste, soap taste, tart flavour), thus improve the flavor stability of MLCT fat or oil composition in shelf life.Therefore, the invention provides MLCT flavor-stable in shelf life, can as oil for cooking or the safe handling of processing oil.
Claims (10)
1. a middle LCFA fat or oil composition for flavor-stable, is characterized in that, sad in described fat or oil composition is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
2. fat or oil composition as claimed in claim 1, it is characterized in that, in the fatty acid wt of described fat or oil composition, described LCFA accounts for fat or oil composition all fatty acids more than content 60wt%, preferably, and described below Medium chain fatty acid content 35wt%, preferably, in content of fatty acid in described fat or oil composition, described sad content is 3.0-10.0wt%, and/or described capric acid content 15.1-26.5wt%.
3. fat or oil composition as claimed in claim 1 or 2, it is characterized in that, described LCFA derives from animal fat, vegetable fat, fat and by point to carry, processing grease that ester exchange obtains, preferred vegetable fat is one or more in soybean oil, rapeseed oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, Rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, safflower seed oil, linseed oil, apricot kernel oil, and preferred animal fat is one or more in lard, butter, chicken and duck fat; And/or described medium chain fatty acid derive from coconut oil, palm-kernel oil, camphor tree seeds oil, mountain grey seed benevolence oil one or more.
4. fat or oil composition as claimed in claim 1 or 2, it is characterized in that, also containing antioxidant in described fat or oil composition, preferably, described antioxidant is one or more in TBHQ (TBHQ), butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT), vitamin E, Rosmarinus officinalis extract, tea extraction.
5. the method for the middle LCFA fat or oil composition of preparation according to any one of claim 1-4, it is characterized in that, described method comprises: chain fatty acid triglycerides and MCT Oil are carried out ester exchange, wherein, in described MCT Oil, sad is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
6. method as claimed in claim 5, it is characterized in that, the mol ratio of described chain fatty acid triglycerides and described MCT Oil is: 0.5:1 ~ 1.25:1.
7. the method as described in claim 5 or 6, is characterized in that, described method comprises:
A) by chain fatty acid triglycerides and MCT Oil, carry out ester exchange reaction, described ester exchange reaction is preferable over 50-70 DEG C and carries out;
B) product of transesterification reaction is carried out molecular clock, collect heavy phase, described molecular clock is preferable over 180-200 DEG C to carry out;
C) heavy phase that molecular clock obtains is carried out decolouring and deodorization.
8. method as claimed in claim 7, it is characterized in that, described ester exchange is enzymic transesterification, preferably, described ester exchange be by chain fatty acid triglycerides and MCT Oil with the flow velocity of 1.5-2 per hour times enzyme amount by lipase packed column.
9. a method for LCFA fat or oil composition stability in improving, it is characterized in that, described method is sad in the triglycerides of described fat or oil composition is 0.11 ~ 0.67:1 with the weight ratio of capric acid.
10. method as claimed in claim 9, is characterized in that, controls the described chain fatty acid triglycerides of middle LCFA fat or oil composition and the mol ratio of MCT Oil is: 0.5:1 ~ 1.25:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582528.XA CN104642563B (en) | 2013-11-19 | 2013-11-19 | Oil composition with stable flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582528.XA CN104642563B (en) | 2013-11-19 | 2013-11-19 | Oil composition with stable flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104642563A true CN104642563A (en) | 2015-05-27 |
| CN104642563B CN104642563B (en) | 2021-04-30 |
Family
ID=53234617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310582528.XA Active CN104642563B (en) | 2013-11-19 | 2013-11-19 | Oil composition with stable flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642563B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107058413A (en) * | 2017-04-10 | 2017-08-18 | 南昌大学 | The method of Long carbon chain triglycerides in prepared by a kind of utilization camphor tree seeds oil and soybean oil |
| CN107205419A (en) * | 2015-01-26 | 2017-09-26 | 日清奥利友集团株式会社 | grease |
| CN107227202A (en) * | 2017-05-04 | 2017-10-03 | 海南南国健康产业有限公司 | A kind of composition for suppressing aldehyde material formation for coconut oil |
| CN114698698A (en) * | 2022-03-25 | 2022-07-05 | 浙江科露宝食品有限公司 | Medical fat component formula food and preparation method thereof |
| WO2022156273A1 (en) * | 2021-01-22 | 2022-07-28 | 南昌大学 | Functional edible oil, preparation method therefor and use thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205839A (en) * | 1997-07-22 | 1999-01-27 | 雀巢制品公司 | Lipid composition for infant formula and method of preparation |
| CN1454251A (en) * | 2000-08-22 | 2003-11-05 | 日清奥利友株式会社 | Fat compositions |
| CN103053706A (en) * | 2013-02-18 | 2013-04-24 | 桂林基寿食品有限公司 | Vegetable blend oil for balancing nutrition |
| JP2013202005A (en) * | 2012-03-29 | 2013-10-07 | National Agriculture & Food Research Organization | Curcumin-containing oil and fat, and method for producing the same |
| CN103380827A (en) * | 2012-05-02 | 2013-11-06 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for preventing obesity fatty liver and preparation method thereof |
| CN104365874A (en) * | 2013-08-14 | 2015-02-25 | 中粮营养健康研究院有限公司 | Chocolate grease composition and preparation method and use thereof |
-
2013
- 2013-11-19 CN CN201310582528.XA patent/CN104642563B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205839A (en) * | 1997-07-22 | 1999-01-27 | 雀巢制品公司 | Lipid composition for infant formula and method of preparation |
| CN1454251A (en) * | 2000-08-22 | 2003-11-05 | 日清奥利友株式会社 | Fat compositions |
| JP2013202005A (en) * | 2012-03-29 | 2013-10-07 | National Agriculture & Food Research Organization | Curcumin-containing oil and fat, and method for producing the same |
| CN103380827A (en) * | 2012-05-02 | 2013-11-06 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for preventing obesity fatty liver and preparation method thereof |
| CN103053706A (en) * | 2013-02-18 | 2013-04-24 | 桂林基寿食品有限公司 | Vegetable blend oil for balancing nutrition |
| CN104365874A (en) * | 2013-08-14 | 2015-02-25 | 中粮营养健康研究院有限公司 | Chocolate grease composition and preparation method and use thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107205419A (en) * | 2015-01-26 | 2017-09-26 | 日清奥利友集团株式会社 | grease |
| CN107205419B (en) * | 2015-01-26 | 2021-12-07 | 日清奥利友集团株式会社 | Oil and fat |
| CN107058413A (en) * | 2017-04-10 | 2017-08-18 | 南昌大学 | The method of Long carbon chain triglycerides in prepared by a kind of utilization camphor tree seeds oil and soybean oil |
| CN107227202A (en) * | 2017-05-04 | 2017-10-03 | 海南南国健康产业有限公司 | A kind of composition for suppressing aldehyde material formation for coconut oil |
| WO2022156273A1 (en) * | 2021-01-22 | 2022-07-28 | 南昌大学 | Functional edible oil, preparation method therefor and use thereof |
| CN114698698A (en) * | 2022-03-25 | 2022-07-05 | 浙江科露宝食品有限公司 | Medical fat component formula food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104642563B (en) | 2021-04-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Adegbe et al. | Proximate analysis, physicochemical properties and chemical constituents characterization of Moringa oleifera (Moringaceae) seed oil using GC-MS analysis | |
| Marina et al. | Chemical properties of virgin coconut oil | |
| Smith et al. | Oxidative and thermal stabilities of genetically modified high oleic sunflower oil | |
| Almeida et al. | A quality assessment of crude palm oil marketed in Bahia, Brazil | |
| CN104642563A (en) | Flavor-stable grease composition | |
| Pozo-Bayón et al. | Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes | |
| CN102822326B (en) | Oil or fat composition | |
| Xu et al. | Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage | |
| Prapun et al. | Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities | |
| Cruz et al. | Antioxidant activity and fatty acid profile of yacon leaves extracts obtained by supercritical CO2+ ethanol solvent | |
| CN106900881B (en) | Oil-in-water-in-oil grease composition and preparation method thereof | |
| Hernández et al. | Extraction and characterization of Oecopetalum mexicanum seed oil | |
| CN106260372A (en) | A kind of coffee aroma | |
| CN102782108A (en) | Method for producing refined oils and fats | |
| JP6058434B2 (en) | Oil composition | |
| JP6779789B2 (en) | Oil and fat composition for use in formula milk powder for childcare | |
| Purohit et al. | Evaluation of thermophysical, biochemical and antibacterial properties of unconventional vegetable oil from Northeast India | |
| Hwang et al. | Oxidative stability and shelf life of frying oils and fried foods | |
| Barlina et al. | Chemistry and composition of coconut oil and its biological activities | |
| JP6497890B2 (en) | Oil and fat composition for heating and cooking and method for producing the oil and fat composition for heating and cooking | |
| Miguel et al. | Stability of fried olive and sunflower oils enriched with thyrnbra capitata essential oil | |
| CN104202991B (en) | Fat or oil composition | |
| Nanda et al. | Impact of post-harvest storage and freezing of palm fruits on the extraction yield and quality of African crude palm oil extracted in the laboratory | |
| JP6325890B2 (en) | Oil composition | |
| JP6817313B2 (en) | Oil and fat composition for use in formula milk powder for childcare |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |