CN105432809A - Crystallization inhibitor composition and preparation and application thereof - Google Patents
Crystallization inhibitor composition and preparation and application thereof Download PDFInfo
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- CN105432809A CN105432809A CN201510891124.8A CN201510891124A CN105432809A CN 105432809 A CN105432809 A CN 105432809A CN 201510891124 A CN201510891124 A CN 201510891124A CN 105432809 A CN105432809 A CN 105432809A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
Abstract
The invention belongs to preparation and application of a crystallization inhibitor, and particularly relates to a crystallization inhibitor composition and preparation and application thereof. The oil crystallization inhibitor composition is prepared from polyglycerol fatty acid ester and sucrose fatty acid ester, wherein the mass percentage of the sucrose fatty acid ester is no less than 20%. The crystallization inhibitor composition is prepared by heating and melting the polyglycerol fatty acid ester and the sucrose fatty acid ester and then evenly stirring the molten materials and can be used for inhibiting crystallization of oil containing polyunsaturated fatty acid single cell oil. According to the crystallization inhibitor composition and the preparation and application thereof, the problem that in the prior art, crystallization is prone to be generated when the oil product containing the polyunsaturated fatty acid single cell oil is stored at low temperature is solved, and the advantages that the clear and transparent time of the oil in low-temperature storage can be effectively prolonged, the oil storage and usage properties can be significantly improved, and use is safe are achieved.
Description
Technical field
The invention belongs to the preparations and applicatio of crystallization inhibitor, refer to a kind of crystallization inhibitor composition and Synthesis and applications thereof especially.
Background technology
Sucrose fatty ester is called for short sucrose ester, and its chemical constitution is as follows:
Wherein: R=H or
Sucrose fatty ester is generated through esterification by sucrose and aliphatic acid, and because sucrose contains 8-OH bases, therefore through esterification, the various products from monoesters to octaester all can generate, and monoester content is higher, and hydrophily is stronger; Diester and three ester contents more, lipophile is stronger.According to the esterification number of sucrose hydroxyl, can obtain by the sucrose fatty ester series of products of lipophile to the different HLB value of hydrophily.
Sucrose ester presents different forms, and generally speaking, normal temperature is the powder of white to yellow, or colourless to yellowish thick liquid or wax-like, and odorless or slightly special odor, color differs.Sucrose ester is general without sharp melting point, stable below 120 DEG C, is heated to 145 DEG C are then easily decomposed.To human non-toxic's evil, can be degraded by microorganisms, can not environmental pollution be caused.
The application of current sucrose ester in grease mainly concentrates in fat substitute, this is because the sucrose fatty ester of degree of esterification more than 6 hydroxyls has the character similar with common grease, there is slight grease fragrance, taste is micro-sweet, its viscosity is within the range of viscosities of Vegetable Oils, higher than sweet three ester viscosity, heating and cooling process repeatedly can be stood.Due to the molecular structure that it is special, sucrose polyfatty acid esters is only partly absorbed in enteron aisle, even if enter in body, is not also degraded by lipase, does not thus provide energy.
Sucrose ester is a kind of novel non-ionic surface active agent, surface tension can be reduced, there is good emulsification, dispersion solubilising, lubrication, infiltration, foaming, viscosity adjustment, prevent the performances such as aging, antibacterial, also there is nontoxic, odorless, easily biological-degradable and good surface property simultaneously, be widely used in the industries such as food, medicine, daily use chemicals, chemical industry, weaving and farming and animal husbandry, owing to having, wider HLB scope is main in food is used as emulsifying agent.Sucrose ester because of its height security and good emulsibility, in succession by Japan's (nineteen fifty-nine), world grain farmer and health organization (FAO/WHO, 1969,1980), the European Community (EC, 1974), the country such as U.S.'s (nineteen eighty-three) and China (1985) and tissue approval be as food additives and pharmaceutic adjuvant.
Polyglyceryl fatty acid ester, be called for short polyglycerol ester, its chemical constitution is as follows:
Wherein R=H or fatty acid acyl, n=0,1,2
Polyglyceryl fatty acid ester reacts by multiple aliphatic acid and polyglycereol the excellent nonionic surface active agent of a class made, and its maximum feature is quite stable in acid condition, also has good heat-resistant stability, is not easily hydrolyzed.Polyglycerol ester outward appearance has from pale yellow oily liquid body to waxy solid, depending on its degree of polymerization and the aliphatic acid that combines, the straight chain fatty acid of general employing C8-C22, common are sad, capric acid, laurate, myristic acid, palmitic acid, stearic acid, arachic acid, behenic acid, oleic acid, linoleic acid, leukotrienes, castor oil acid etc., conventional has laurate, palmitic acid, stearic acid, oleic acid and castor oil acid, can to produce from lipophile to hydrophily and to be applicable to the serial polyglycerol ester product of different purposes.
Find when studying the metabolism of polyglycerol ester, the fatty acid part of polyglycerol ester is the same as with natural oil metabolism, and polyglycereol is put aside in fat.It is generally acknowledged that polyglycerol ester is nontoxic, have no side effect to human body, is the higher compound of a class security.Food and Agricultural Organization of the United Nations (FAO) and the World Health Organization (WHO) confirm that polyglycerol ester is the food additives of high security.At present, FAO/WHO Expert C-on Food Additive announces in the 30 numerous food emulsifying agents used just has polyglycerol ester, and the U.S., Japan, European approved polyglycerol ester are as food emulsifying agent.
Because polyglycerol ester can be widely used in various yogurt, sour cream, in the food such as acidic beverages and mayonnaise, there is emulsification, solubilising, dispersion, stable, thickening, the different purposes such as froth breaking, there is resistance to elevated temperatures good, emulsifiability is excellent, the advantage such as easy to use, and it is nontoxic, synthesis is simple, application is extensive, the polyglycerol ester consumed in food service industry accounts for 80% of its total output, be mainly used in emulsifying agent, chocolate viscosity modifier, the aspects such as fat crystals conditioning agent, therefore, polyglycerol ester is the novel foodstuff emulsifying agent and the quality improver that have development prospect.
Unicell Oils and Fats refers to by unicellular organism, as the grease that yeast, mould, bacterium and algae etc. accumulate under certain condition as cell factory and produce.Its basic composition structure of current edible Unicell Oils and Fats is similar to traditional plant and animal grease, but these Unicell Oils and Fats due to containing the functional polyunsaturated fatty acid needed for a large amount of human body cell (as DHA (DHA), clupanodonic acid (DPA), eicosapentaenoic acid (EPA), eicosatetraenoic acid (AA)), thus extensive concern is enjoyed as functional grease, current Unicell Oils and Fats is as a kind of emerging new resources grease, it is produced and use scale expands gradually, not only be applied in baby formula milk powder, at liquid milk product, the application quantity of the aspects such as health products (as capsule) also increases year by year, become new resources grease indispensable in grease industry.
Unicell Oils and Fats containing polyunsaturated fatty acid is as emerging oil and fat product, Application comparison is DHA and AA oil widely in the food industry at present, composition main in a large number is not only contained as DHA or AA in commercially available domestic and international product, also containing other fatty acid composition, as DPA, EPA, stearic acid, palmitic acid etc., there is no theoretic DHA or AA monomer.Such as in current domestic market, commercially available DHA grease is mainly to split the product that kettle algae is refined with aftertreatment technology by fermentation for algae kind, in this DHA grease except polyunsaturated fatty acid, also has a large amount of saturated fatty acids (as palmitic acid, myristic acid etc.), cause the sweet three ester components that wherein there is a large amount of easily crystallization, make its melting range be significantly higher than common vegetable oil.Therefore, namely some non-winterization or the simple point of Unicell Oils and Fats containing polyunsaturated fatty acid proposing process can be half curdled appearance at a lower temperature, and mobility and transparent extreme difference, affect its operating characteristic.
Usually the Unicell Oils and Fats containing polyunsaturated fatty acid through coming unstuck, depickling, decolouring, be liquid at normal temperatures after deodorizing technology, generally clear can be kept under room temperature environment, but due to the difference of refinement, if these greases extend the storage time at a lower temperature, then there will be in various degree send out dim or crystallization becomes muddy, its result also can make its mobility forfeiture etc., and then cause the problems such as the exterior quality of this grease or scope of application reduction, the end product of clear is kept as appearance requirement can not be applied to.What abroad have can keep clear for a long time containing the Unicell Oils and Fats of polyunsaturated fatty acid and the compound lard of sunflower oil under 4 DEG C of refrigerated conditions, and the polyunsaturated fatty acid Unicell Oils and Fats of domestic production at present remains in larger gap with external product in frost resistance, although the grease after some simple winterization process meets short time refrigeration test requirements document (as 4 DEG C, clear state is kept) in 5.5 hours, but along with the prolongation of low-temperature storage time, crystallization in various degree can be produced again or solidify very soon, affect the appearance property of product or cause the restriction in use field, therefore product is lacked competitiveness in the international market, so the research improving grease frost resistance and delay fat crystals aspect has very important realistic meaning.
The factor affecting grease frost resistance is a lot, mainly comprises the source of oil plant oneself factor as feedstock oil, processing technology, colloidal impurity and free fatty acid content etc. in grease, and external environment condition is as temperature fluctuation, oil plant blending etc., all may cause the change of fat crystals performance.
At present, for the problem of crystallization and freezing easy in the common vegetable oil short time, the solution conventional at existing oils industry has: one is in feedstock oil, add other low melting point vegetable oil to reduce crystallization; Two is by the condition in production control process, as controlled point condition carried and a number of times, makes the further Crystallization Separation of the component of wherein higher melt, thus preparation contains the less liquid fat of high melting point component; Three is that grease is carried out ester exchange in advance, and crystal property is reduced, and then carries out point proposing process to it; Four is that the mode of adding crystallization inhibitor (as hydroxy stearate crystalline substance etc.) in grease reaches the way delaying crystallization; Five is the optimization etc. to rapeseed oil and traffic condition.
Polyunsaturated fatty acid Unicell Oils and Fats carries out simply dividing the grease after proposing process to decrease dystectic sweet three ester components to a great extent, and to meet long-time stored under refrigeration, or in the requirement that cold district or winter are preserved for a long time, also need to carry out further winterization treatment process.And the process of multistep winterization must cause the reduction of liquid oil yield in polyunsaturated fatty acid Unicell Oils and Fats and unnecessary waste, and the process of multistep winterization easily causes the rising of production cost and the prolongation of production cycle, finally makes the cost of this grease improve.Adopt the way of adding low melting point vegetable oil not only to affect the purity of product and the content of polyunsaturated fatty acid, also fundamentally effectively cannot solve the problem of its crystallization; Polyunsaturated fatty acid Unicell Oils and Fats is carried out ester exchange in advance, then point method complex process proposing process is carried out to it, product yield also can be made to reduce.
Current research, mainly for the research of vegetable oil resistive connection crystalline substance, as Liu Hengli have studied the impact of emulsifying agent on super palm olein oil cold resistance, finds that emulsifying agent can the cold resistance of the super palm olein oil of improvement in various degree.Zheng Wei and Liu Baoren etc. were once the refrigeration test that crystallizing inhibitor investigates rapeseed oil, soybean oil, tea-seed oil and fish oil respectively with Oxystearin, find that the time of crystallization appears in the above-mentioned various grease 0 DEG C of the interpolation significant prolongation of crystallizing inhibitor Oxystearin, thus illustrate that crystallizing inhibitor is improved the effect of grease cold resistance really.So, utilize crystallization inhibitor may be the approach solving grease cold resistance.
And not yet report about the research of polyunsaturated fatty acid Unicell Oils and Fats resistive connection crystalline substance, and add the crystallizing inhibitor (as hydroxy stearate is brilliant) of the conventional plant oil reported, to improving polyunsaturated fatty acid Unicell Oils and Fats frost resistance and not making significant difference.
Summary of the invention
The object of the present invention is to provide a kind of crystallization inhibitor composition and Synthesis and applications thereof.This crystallization inhibitor composition can suppress fat crystals growth rate under low temperature, effectively extends the clear time of grease, thus improve grease frost resistance, expand its range of application.
Overall technology design of the present invention is:
Crystallization inhibitor composition, is made up of polyglyceryl fatty acid ester and sucrose fatty ester, and wherein the mass percentage of sucrose fatty ester is not less than 20%.
Described sucrose fatty ester is at room temperature viscous liquid or wax-like, 0 < HLB value < 3; Sucrose fatty ester select main fatty acid be mass percentage be not less than 70% laurate or oleic acid in one; Or select main fatty acid to be configured to the mixture of palmitic acid, stearic acid and oleic acid, in its composition, the mass percentage of palmitic acid, stearic acid, oleic acid respectively is A, B, C, and wherein A, B, C are all not less than 24%; Or select the mixture of above sucrose fatty ester.
The preparation method of crystallization inhibitor composition, is by polyglyceryl fatty acid ester and sucrose fatty ester heating and melting, makes after stirring.
The application of crystallization inhibitor composition in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats.
Concrete technical conceive of the present invention also has:
Polyglyceryl fatty acid ester in the present invention is the lipophile polyglyceryl fatty acid ester that can be used for oil-containing lipid product, and room temperature is liquid or cream solid.
More preferred technical implementation way is, sucrose fatty ester mass percentage is 20%-90%.
The application of crystallization inhibitor composition in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats, first by the also fully mixing of crystallization inhibitor composition heating and melting, be added into liquid containing in polyunsaturated fatty acid Unicell Oils and Fats and make rich mixture, then by Slow cooling after rich mixture heating and melting also insulation mixing.
Crystallization inhibitor composition in the application of crystallization inhibitor composition in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats: the mass percent of the oil containing polyunsaturated fatty acid Unicell Oils and Fats is 0.1%-6%:1.
More preferred technical implementation way is, crystallization inhibitor composition: the mass percent of the oil containing polyunsaturated fatty acid Unicell Oils and Fats is 0.6%-3%:1.
Further, crystallization inhibitor composition: the mass percent of the oil containing polyunsaturated fatty acid Unicell Oils and Fats is 0.8%-2%:1.
The oil containing polyunsaturated fatty acid Unicell Oils and Fats described in the present invention is through the polyunsaturated fatty acid Unicell Oils and Fats of refining treatment, or polyunsaturated fatty acid Unicell Oils and Fats and the mixed fat or oil composition of vegetable oil, in this fat or oil composition, the mass percentage of polyunsaturated fatty acid Unicell Oils and Fats is D, 20%≤D < 100%; Vegetable oil is selected from one in sunflower oil, soybean oil, corn oil, peanut oil, rapeseed oil, olive oil, tea-seed oil, Rice oil, linseed oil, sesame oil, safflower oil, palm olein oil or its mixture.
Substantive distinguishing features acquired by the present invention and significant technological progress are:
1, crystallization inhibitor composition of the present invention can play the time extending grease clear when low-temperature storage, improve grease at refrigerating chamber, or retention under the cryogenic conditions such as cold district and operating characteristic, even if added to other to require also can extend muddy generation time in the liquid fat of the transparency, be specially adapted to require in the product such as higher micro-algae oil capsule and liquid milk product to the transparency and mobility, and polyunsaturated fatty acid Unicell Oils and Fats is in the application of other field, all contribute to the use value improving commodity.
2, the crystallization inhibitor composition in interpolation the present invention can simplify carries treatment process dividing in polyunsaturated fatty acid Unicell Oils and Fats process, propose process as the process of low temperature winterization, multistep are divided, thus decrease oil loss that complicated aftertreatment technology causes, the production cycle extends and the rising of production cost.
3, by the crystallization inhibitor composition in the present invention is applied in the oil containing polyunsaturated fatty acid Unicell Oils and Fats, with the oil phase ratio containing polyunsaturated fatty acid Unicell Oils and Fats not adding crystallization inhibitor composition, by its clear phase significant prolongation (be up to and be no less than 30d), can significantly improve storage and the serviceability of the oil containing polyunsaturated fatty acid Unicell Oils and Fats.
4, according to the regulation in " food additives use standard " (GB2760-2014), sucrose fatty ester can be applicable to substantially water-free fat and oil as food emulsifying agent, maximum use amount is 10g/kg (1%), the maximum use amount being applied to beverage class (except packaging drinking water) is 1.5g/kg (0.15%), polyglyceryl fatty acid ester can as food emulsifying agent, stabilizing agents etc. are applied to fat, oil and emulsified fats-prepd in, maximum use amount is 20g/kg (2%), the maximum use amount being applied to beverage class (except packaging drinking water) is 10g/kg (1%), if (50%DHA counts DHA addition 100mg/kg in the beverage, 0.2g oil/kg beverage), then in the present invention, crystallization inhibitor composition 1% addition is converted in beverage and is: 1% × 200mg/kg=2mg/kg (far below above-mentioned GB relevant regulations).Therefore, the crystallization inhibitor composition in the present invention is applied to field of food and meets national standard relevant regulations completely.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further; but should not be construed as limitation of the invention; the content that protection scope of the present invention is recorded with claim is as the criterion, any according to the equivalent technical elements replacement done by description, does not all depart from protection scope of the present invention.
According to embodiment, application of the present invention to be described below.
Embodiment 1
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (main fatty acid consists of palmitic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 1 respectively, stearic acid, oleic acid, wherein palmitic acid, the mass percentage of stearic acid and oleic acid three kinds of aliphatic acid is respectively A, B, C, A=29%, B=27%, C=40%, lower same), crystallization inhibitor composition 1 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 10%) after the two heating and melting, according to mass percent be 1.4% ratio crystallization inhibitor composition 1 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
DHA grease in the present embodiment derives from the DHA algal oil by splitting kettle algae fermenting and producing, wherein mass percentage >=35% of DHA, also containing other aliphatic acid a certain amount of, as clupanodonic acid, eicosapentaenoic acid, linoleic acid, leukotrienes, arachidonic acid, stearic acid, palmitic acid, myristic acid, laurate.Lower same.
Embodiment 2
The DHA grease 4g of refining treatment of learning from else's experience and soybean oil 1g is heated to 70 DEG C of liquefaction, (main fatty acid consists of lauric sucrose ester to take polyglyceryl fatty acid ester and sucrose fatty ester 2 respectively, lauric mass percentage is 100%, lower same), crystallization inhibitor composition 2 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%) after the two heating and melting, according to mass percent be 5.0% ratio crystallization inhibitor composition 2 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 3
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (main fatty acid consists of the sucrose ester of oleic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 3 respectively, the mass percentage of oleic acid is 77%, lower same), crystallization inhibitor composition 3 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 30%) after the two heating and melting, according to mass percent be 1.4% ratio crystallization inhibitor composition 3 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 4
The AA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 10% to take polyglyceryl fatty acid ester and sucrose fatty ester 4 respectively, sucrose ester 2 accounts for 90%, lower same), crystallization inhibitor composition 4 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 50%) after the two heating and melting, according to mass percent be 1.2% ratio crystallization inhibitor composition 4 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
AA oil source in the present embodiment is in the arachidonic acid oil obtained by Mortierella alpina fermenting and producing.Wherein mass percentage >=38% of AA, in addition containing other aliphatic acid a certain amount of, as linoleic acid, leukotrienes, stearic acid, palmitic acid, myristic acid.Lower same.
Embodiment 5
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 40% to take polyglyceryl fatty acid ester and sucrose fatty ester 5 respectively, sucrose ester 2 accounts for 60%, lower same), crystallization inhibitor composition 5 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 60%) after the two heating and melting, according to mass percent be 0.6% ratio crystallization inhibitor composition 5 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 6
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 50% to take polyglyceryl fatty acid ester and sucrose fatty ester 6 respectively, sucrose ester 2 accounts for 50%, lower same), crystallization inhibitor composition 6 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 70%) after the two heating and melting, according to mass percent be 2.0% ratio crystallization inhibitor composition 6 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 7
The DHA grease 3.5g of refining treatment of learning from else's experience and linseed oil 1.5g is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 60% to take polyglyceryl fatty acid ester and sucrose fatty ester 7 respectively, sucrose ester 2 accounts for 40%, lower same), crystallization inhibitor composition 7 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 80%) after the two heating and melting, according to mass percent be 0.1% ratio crystallization inhibitor composition 7 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 8
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 90% to take polyglyceryl fatty acid ester and sucrose fatty ester 8 respectively, sucrose ester 2 accounts for 10%, lower same), crystallization inhibitor composition 8 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 40%) after the two heating and melting, according to mass percent be 0.8% ratio crystallization inhibitor composition 8 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 9
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 10% to take polyglyceryl fatty acid ester and sucrose fatty ester 9 respectively, sucrose ester 3 accounts for 90%, lower same), crystallization inhibitor composition 9 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 60%) after the two heating and melting, according to mass percent be 3.0% ratio crystallization inhibitor composition 9 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 10
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 40% to take polyglyceryl fatty acid ester and sucrose fatty ester 10 respectively, sucrose ester 3 accounts for 60%, lower same), crystallization inhibitor composition 10 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 50%) after the two heating and melting, according to mass percent be 1.2% ratio crystallization inhibitor composition 10 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 11
The DHA grease 1g of refining treatment of learning from else's experience and sunflower oil 4g is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 60% to take polyglyceryl fatty acid ester and sucrose fatty ester 11 respectively, sucrose ester 3 accounts for 40%, lower same), crystallization inhibitor composition 11 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 70%) after the two heating and melting, according to mass percent be 1.0% ratio crystallization inhibitor composition 11 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 12
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 80% to take polyglyceryl fatty acid ester and sucrose fatty ester 12 respectively, sucrose ester 3 accounts for 20%, lower same), crystallization inhibitor composition 12 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%) after the two heating and melting, according to mass percent be 6.0% ratio crystallization inhibitor composition 12 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 13
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 2 accounts for 10% to take polyglyceryl fatty acid ester and sucrose fatty ester 13 respectively, sucrose ester 3 accounts for 90%, lower same), crystallization inhibitor composition 13 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%) after the two heating and melting, according to mass percent be 1.3% ratio crystallization inhibitor composition 13 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 14
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 2 accounts for 40% to take polyglyceryl fatty acid ester and sucrose fatty ester 14 respectively, sucrose ester 3 accounts for 60%, lower same), crystallization inhibitor composition 14 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 30%) after the two heating and melting, according to mass percent be 1.3% ratio crystallization inhibitor composition 14 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 15
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 2 accounts for 60% to take polyglyceryl fatty acid ester and sucrose fatty ester 15 respectively, sucrose ester 3 accounts for 40%, lower same), crystallization inhibitor composition 15 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%) after the two heating and melting, according to mass percent be 1.0% ratio crystallization inhibitor composition 15 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 16
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 2 accounts for 90% to take polyglyceryl fatty acid ester and sucrose fatty ester 16 respectively, sucrose ester 3 accounts for 10%, lower same), crystallization inhibitor composition 16 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 50%) after the two heating and melting, according to mass percent be 1.0% ratio crystallization inhibitor composition 16 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then Slow cooling by above-mentioned rich mixture heating and melting and after insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 17
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 33.3% to take polyglyceryl fatty acid ester and sucrose fatty ester 17 respectively, sucrose ester 2 accounts for 33.3%, sucrose ester 3 accounts for 33.3%, lower same), crystallization inhibitor composition 17 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 60%) after the two heating and melting, according to mass percent be 1.5% ratio crystallization inhibitor composition 17 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 18
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 80% to take polyglyceryl fatty acid ester and sucrose fatty ester 18 respectively, sucrose ester 2 accounts for 10%, sucrose ester 3 accounts for 10%, lower same), crystallization inhibitor composition 18 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 30%) after the two heating and melting, according to mass percent be 1.5% ratio crystallization inhibitor composition 18 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 19
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 10% to take polyglyceryl fatty acid ester and sucrose fatty ester 19 respectively, sucrose ester 2 accounts for 80%, sucrose ester 3 accounts for 10%, lower same), crystallization inhibitor composition 19 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%) after the two heating and melting, according to mass percent be 1.5% ratio crystallization inhibitor composition 4 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 20
The DHA grease 5g of refining treatment of learning from else's experience is heated to 70 DEG C of liquefaction, (sucrose ester 1 accounts for 10% to take polyglyceryl fatty acid ester and sucrose fatty ester 20 respectively, sucrose ester 2 accounts for 10%, sucrose ester 3 accounts for 80%, lower same), crystallization inhibitor composition 20 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%) after the two heating and melting, according to mass percent be 1.5% ratio crystallization inhibitor composition 4 is added in the DHA grease of above-mentioned post liquefaction and makes rich mixture, then by Slow cooling after above-mentioned rich mixture heating and melting also insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the rich mixture room temperature cooling of making, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 21
The AA grease 1.6g of refining treatment of learning from else's experience and safflower oil 3.2g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of palmitic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 21 respectively, stearic acid, oleic acid, wherein palmitic acid, the mass percentage of stearic acid and oleic acid three kinds of aliphatic acid respectively is A, B, C, A=24%, B=24%, C=49%, down together) after heating and melting, crystallization inhibitor composition 21 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%), according to mass percent be 0.8% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 21 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 22
The DHA grease 2g of refining treatment of learning from else's experience and corn oil 3g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of palmitic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 22 respectively, stearic acid, oleic acid, wherein palmitic acid, the mass percentage of stearic acid and oleic acid three kinds of aliphatic acid respectively is A, B, C, A=49%, B=24%, C=26%, down together) after heating and melting, crystallization inhibitor composition 22 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 70%), according to mass percent be 2.0% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 22 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 23
The DHA grease 2.5g of refining treatment of learning from else's experience and peanut oil 2.5g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of palmitic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 23 respectively, stearic acid, oleic acid, wherein palmitic acid, the mass percentage of stearic acid and oleic acid three kinds of aliphatic acid respectively is A, B, C, A=24%, B=49%, C=24%, down together) after heating and melting, crystallization inhibitor composition 23 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 50%), according to mass percent be 2.0% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 23 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 24
The DHA grease 1.25g of refining treatment of learning from else's experience and rapeseed oil 3.75g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of lauric sucrose ester to take polyglyceryl fatty acid ester and sucrose fatty ester 24 respectively, lauric mass percentage is 30%, down together) after heating and melting, crystallization inhibitor composition 24 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%), according to mass percent be 1.5% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 24 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 25
The DHA grease 1g of refining treatment of learning from else's experience and olive oil 4g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of lauric sucrose ester to take polyglyceryl fatty acid ester and sucrose fatty ester 25 respectively, lauric mass percentage is 85%, down together) after heating and melting, crystallization inhibitor composition 25 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%), according to mass percent be 1.0% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 25 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 26
The DHA grease 2g of refining treatment of learning from else's experience and tea-seed oil 3g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of the sucrose ester of oleic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 26 respectively, the mass percentage of oleic acid is 85%, down together) after heating and melting, crystallization inhibitor composition 26 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 40%), according to mass percent be 1.2% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 26 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 27
The DHA grease 1.25g of refining treatment of learning from else's experience and Rice oil 3.75g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of the sucrose ester of oleic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 27 respectively, the mass percentage of oleic acid is 100%, down together) after heating and melting, crystallization inhibitor composition 27 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 10%), according to mass percent be 2.0% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 27 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 28
The DHA grease 2.5g of refining treatment of learning from else's experience and sesame oil 2.5g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of palmitic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 28 respectively, stearic acid, oleic acid, wherein palmitic acid, the mass percentage of stearic acid and oleic acid three kinds of aliphatic acid respectively is A, B, C, A=32%, B=32%, C=32%, down together) after heating and melting, crystallization inhibitor composition 28 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%), according to mass percent be 4.0% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 28 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 29
The DHA grease 4.5g of refining treatment of learning from else's experience and palm olein oil 0.5g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of lauric sucrose ester to take polyglyceryl fatty acid ester and sucrose fatty ester 29 respectively, lauric mass percentage is 78%, down together) after heating and melting, crystallization inhibitor composition 29 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%), according to mass percent be 2.0% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 29 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 30
The DHA grease 4g of refining treatment of learning from else's experience and sunflower oil 1g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of lauric sucrose ester to take polyglyceryl fatty acid ester and sucrose fatty ester 30 respectively, lauric mass percentage is 92%, down together) after heating and melting, crystallization inhibitor composition 30 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 30%), according to mass percent be 2.0% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 30 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 31
The DHA grease 3g of refining treatment of learning from else's experience and sunflower oil 2g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of the sucrose ester of oleic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 31 respectively, the mass percentage of oleic acid is 70%, down together) after heating and melting, crystallization inhibitor composition 31 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 20%), according to mass percent be 1.5% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 31 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Embodiment 32
The DHA grease 2g of refining treatment of learning from else's experience and sunflower oil 3g is heated to 70 DEG C of post liquefaction mixings, (main fatty acid consists of the sucrose ester of oleic acid to take polyglyceryl fatty acid ester and sucrose fatty ester 32 respectively, the mass percentage of oleic acid is 92%, down together) after heating and melting, crystallization inhibitor composition 32 is prepared in mixing (wherein the mass percentage of polyglyceryl fatty acid ester is 10%), according to mass percent be 1.5% ratio in above-mentioned post liquefaction grease, add crystallization inhibitor composition 32 make rich mixture, then the above-mentioned rich mixture heating and melting also rear Slow cooling of insulation mixing.By testing sample heating and melting and more than insulated and stirred 30min before every sub-sampling, make it melt completely and eliminate crystallization memory, by the cooling of obtained rich mixture room temperature, under sealing is stored in the condition of storage of 4 DEG C, visualization preserves 5.5 hours, 1 day, the existence of 2 days and above time, until crystallization, evaluated its crystallization inhibition according to above-mentioned evaluation criterion.
Applicant illustrates as follows to the composition of the crystallization inhibitor composition provided in embodiment and effect.Consumption and effect are as table one, table two, table three.
The HLB value of each embodiment sucrose ester of table one
| Sucrose ester | HLB | Sucrose ester | HLB |
| 1 | 1 | 17 | 1 |
| 2 | 1 | 18 | 1 |
| 3 | 1 | 19 | 1 |
| 4 | 1 | 20 | 1 |
| 5 | 1 | 21 | 2 |
| 6 | 1 | 22 | 1 |
| 7 | 1 | 23 | 1 |
| 8 | 1 | 24 | 2.9 |
| 9 | 1 | 25 | 1 |
| 10 | 1 | 26 | 0.5 |
| 11 | 1 | 27 | 0.1 |
| 12 | 1 | 28 | 1 |
| 13 | 1 | 29 | 1.5 |
| 14 | 1 | 30 | 1 |
| 15 | 1 | 31 | 2 |
| 16 | 1 | 32 | 2.5 |
The composition of table two crystallization inhibitor composition
Crystallization inhibitor composition service condition and effect in each embodiment of table three
Claims (12)
1. crystallization inhibitor composition, it is characterized in that being made up of polyglyceryl fatty acid ester and sucrose fatty ester, wherein the mass percentage of sucrose fatty ester is not less than 20%.
2. crystallization inhibitor composition according to claim 1, is characterized in that described sucrose fatty ester is at room temperature viscous liquid or wax-like, 0 < HLB value < 3.
3. crystallization inhibitor composition according to claim 1, it is characterized in that main fatty acid in described sucrose fatty ester select mass percentage be not less than 70% laurate or oleic acid in one; Or select main fatty acid to be configured to the mixture of palmitic acid, stearic acid and oleic acid, in its composition, the mass percentage of palmitic acid, stearic acid, oleic acid respectively is A, B, C, and wherein A, B, C are all not less than 24%; Or select the mixture of above sucrose fatty ester.
4. crystallization inhibitor composition according to claim 1, it is characterized in that described polyglyceryl fatty acid ester is the lipophile polyglyceryl fatty acid ester that can be used for oil-containing lipid product, room temperature is liquid or cream solid.
5. the crystallization inhibitor composition according to any one of claim 1,2 or 3, is characterized in that sucrose fatty ester mass percentage is 20%-90%.
6. the preparation method of crystallization inhibitor composition according to claim 1, is characterized in that, by polyglyceryl fatty acid ester and sucrose fatty ester heating and melting, making after stirring.
7. the application of crystallization inhibitor composition according to claim 1 in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats.
8. the application of crystallization inhibitor composition according to claim 7 in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats, it is characterized in that first by the also fully mixing of crystallization inhibitor composition heating and melting, be added into liquid containing in polyunsaturated fatty acid Unicell Oils and Fats and make rich mixture, then by Slow cooling after rich mixture heating and melting also insulation mixing.
9. the application of the crystallization inhibitor composition according to any one of claim 7 or 8 in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats, is characterized in that fat crystals inhibitor combination: the mass percent of the oil containing polyunsaturated fatty acid Unicell Oils and Fats is 0.1%-6%:1.
10. the application of crystallization inhibitor composition according to claim 9 in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats, is characterized in that fat crystals inhibitor combination: the mass percent of the oil containing polyunsaturated fatty acid Unicell Oils and Fats is 0.6%-3%:1.
The application of 11. crystallization inhibitor compositions according to claim 10 in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats, is characterized in that fat crystals inhibitor combination: the mass percent of the oil containing polyunsaturated fatty acid Unicell Oils and Fats is 0.8%-2%:1.
The application of 12. crystallization inhibitor compositions according to claim 7 in the crystallization suppressing the oil containing polyunsaturated fatty acid Unicell Oils and Fats, it is characterized in that the described oil containing polyunsaturated fatty acid Unicell Oils and Fats is through the polyunsaturated fatty acid Unicell Oils and Fats of refining treatment, or polyunsaturated fatty acid Unicell Oils and Fats and the mixed fat or oil composition of vegetable oil, in this fat or oil composition, the mass percentage of polyunsaturated fatty acid Unicell Oils and Fats is D, 20%≤D < 100%; Vegetable oil is selected from one in sunflower oil, soybean oil, corn oil, peanut oil, rapeseed oil, olive oil, tea-seed oil, Rice oil, linseed oil, sesame oil, safflower oil, palm olein oil or its mixture.
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