CN105638929B - Grease composition and preparation method thereof - Google Patents
Grease composition and preparation method thereof Download PDFInfo
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- CN105638929B CN105638929B CN201410640623.5A CN201410640623A CN105638929B CN 105638929 B CN105638929 B CN 105638929B CN 201410640623 A CN201410640623 A CN 201410640623A CN 105638929 B CN105638929 B CN 105638929B
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Abstract
The invention provides an oil composition and a preparation method thereof, and aims to control the color of oil and reduce the color value of the oil. And the cooked food obtained by the oil has better flavor and mouthfeel.
Description
Technical Field
The invention relates to a food, in particular to a grease composition and a preparation method thereof.
Background
With the improvement of living standard, the requirements of people on the processing technology, the appearance and the taste of food are more strict. In the using process, the grease directly influences the quality, unique texture, good appearance and flavor of the food. In recent years, people pay more attention to diet health along with frequent occurrence of food safety problems.
The edible vegetable oil is processed by a plurality of refining processes to finally present light yellow oil; however, the oil color gradually becomes dark and red during storage, circulation and use. The color of the edible vegetable oil reflects the quality of the oil to a certain extent, and the color is one of the most intuitive and important factors influencing the purchasing of the edible vegetable oil by consumers. At present, grease experts and scholars at home and abroad have conducted a great deal of research and study on the reason of the deepening of the color of grease into red, and the factors causing the color reversion of grease are considered to be various, such as differences of raw materials, refining process, fatty acid composition and pigment, temperature, phospholipid, tocopherol content, metal ions and the like. In the relevant technical literature: corn oil color reversion phenomenon research [ J ], grain and grease, 2010(009) p 10-12; several factors of pale analysis of soybean oil and fat reversion [ J ], soybean report, 2002(4), p 23; analysis and discussion of factors influencing the color reversion of rapeseed salad oil [ J ], Chinese oil, 2002,27(005), p 40-42; analysis of the mechanism of fat reversion and preventive measures [ J ], Chinese fats & oils, 2004,28(11), p26-29, and the like. But is not thoroughly solved all the time and still a great problem which troubles manufacturers and consumers.
In addition, in the literature (antibiotic effects of a-t ℃ C. isopherol and ascorbyl palmitate on thermal oxidation of canola oil [ J ]. Nahrung/Food,2002,46(6):420-426.) it is reported that canola oil with added alpha-tocopherol and ascorbyl palmitate increases in color with the duration of frying. Chinese patent 201010573604.7 discloses a household special frying oil and a preparation method thereof. The nutrient is prepared by mainly selecting palm super liquid oil, low erucic acid rapeseed oil and corn germ oil, and adding natural vitamin E and L-ascorbyl palmitate as an antioxidant and a nutrition enhancer. The disadvantage is that the oil color deepening and reddening are not inhibited. Chinese patent 201110359020.4 discloses a blend oil for frying food. The frying oil is prepared by blending palm oil and soybean oil, has high smoke point, improves the quality and inhibits the color deepening by adding an antioxidant (L-ascorbyl palmitate and tert-butyl hydroquinone) and an antifoaming agent (polydimethylsiloxane emulsion), but has multiple additive types, and the artificially synthesized tert-butyl hydroquinone (TBHQ) and the antifoaming agent (polydimethylsiloxane emulsion) have hidden troubles in the aspects of nutrition and safety. Therefore, the problem of deepening of the color of the edible oil in the storage and use processes is also challenged. Therefore, the development of the edible oil composition which has high stability, low cost, nutrition and safety and particularly has good color in the storage and use processes is of great significance.
Therefore, the prior art does not disclose or provide a kind of oil which can prevent the oil from turning color, solve the problem of color of the oil, and is healthy and nutritious for human body.
Disclosure of Invention
The first purpose of the invention is to provide an oil composition which can prevent the oil from fading and ensure the good color of the oil; and the oil and fat composition has a high polyunsaturated fatty acid content.
In order to solve the problem, the fatty acid composition adopted by the invention comprises a fatty acid composition, wherein the ratio of monounsaturated fatty acid to polyunsaturated fatty acid is lower than 1.5, the fatty acid composition further comprises ascorbic acid or a derivative thereof, alpha-tocopherol and gamma-tocopherol, and the weight ratio of the ascorbic acid or the derivative thereof and the alpha-tocopherol to the gamma-tocopherol is 0.1-20, namely the weight ratio of (ascorbic acid fatty acid ester + alpha-tocopherol) to the gamma-tocopherol is 0.1-20, preferably 0.15-15.
The fat or oil composition as described above, wherein the monounsaturated fatty acid is oleic acid.
The oil composition is selected from corn oil, rice oil, linseed oil, soybean oil, sunflower seed oil, rapeseed oil, safflower seed oil, sesame oil, peanut oil, algae oil, deep sea fish oil or any combination thereof.
The grease composition as described above, wherein the polyunsaturated fatty acid is selected from any one or a mixture of any several of linoleic acid, linolenic acid, Arachidonic Acid (AA), EPA and DHA. Preferably, the polyunsaturated fatty acids are linoleic acid and linolenic acid.
The fat or oil composition described above has a content ratio of unsaturated fatty acids to saturated fatty acids of 1 or more, preferably 2 or more, more preferably 3 or more, and most preferably 5 or more.
In the above-mentioned oil or fat composition, the content of the monounsaturated fatty acid is 45% or less.
The oil or fat composition as described above, wherein the ascorbic acid derivative comprises an ascorbic acid fatty acid ester, and the number of carbon atoms of the fatty acid in the ester is 8 to 25, preferably 10 to 18.
The grease composition has the content of the ascorbic acid fatty acid ester of 10-900 ppm, preferably 20-700ppm, more preferably 50-700ppm, the content of alpha-tocopherol of 10-2000pmm, preferably 100-1200ppm, more preferably 200-1150ppm, and the content of gamma-tocopherol of 10-2000ppm, preferably 50-1000ppm, more preferably 80-1000 ppm.
The second object of the present invention is to provide a method for producing an oil and fat composition, which comprises mixing one or more vegetable oils to prepare an oil and fat composition having a ratio of monounsaturated fatty acids to polyunsaturated fatty acids of less than 1.5, and adding ascorbic acid or a derivative thereof to α -tocopherol and γ -tocopherol in such amounts that the weight ratio of ascorbic acid or a derivative thereof to α -tocopherol to γ -tocopherol is 0.1 to 20.
The third aspect of the invention also provides an application of the additive composition in improving the color and luster of the grease composition, wherein the weight sum of the ascorbic acid or the derivative thereof and the alpha-tocopherol and the gamma-tocopherol in the additive is 0.1-20.
The technical concept of the invention is as follows:
the invention overcomes the defects of the prior art and provides the grease composition, the grease has polyunsaturated fatty acids with higher proportion, and can provide better nutrition collocation for eaters, however, the polyunsaturated fatty acids in the grease are high in content, so that the grease is easy to fade, and the food cooked by the grease has some defects, such as poor taste of fried food and the like. The additive with a specific composition is added into the grease, so that the problem of easy oxidation of the grease is solved, and the problems that the appearance is poor and the purchase of consumers is influenced due to the color change of the grease in the transportation process of the grease are solved. In addition, the grease further improves the taste and flavor of the fried food, and simultaneously improves the quality of the food better. The adoption of the grease to solve the problems is discovered unexpectedly by the technical personnel in experiments.
As used herein, the term "comprising" or "includes" means that the various ingredients can be used together in a mixture or composition of the invention. Thus, the terms "consisting essentially of and" consisting of are encompassed by the terms "comprising" or "including".
Various aspects of the invention are described in detail below:
raw materials
In the invention, the source of the grease composition comprises vegetable source grease and also comprises animal source grease. Non-limiting examples of sources of the oil composition include any mixture of corn oil, rice oil, linseed oil, soybean oil, sunflower oil, rapeseed oil, safflower oil, sesame oil, peanut oil, algal oil, or deep sea fish oil. The oil or fat of the present invention is prepared from the above oil or fat, wherein the ratio of monounsaturated fatty acids to polyunsaturated fatty acids in the oil or fat composition is 1.5 or less, preferably 1.4 or less, 1.3 or less, and more preferably 1.2 or less.
In one embodiment of the present invention, the ratio of monounsaturated fatty acids to polyunsaturated fatty acids in the fat or oil composition is 1.0 or less.
In a preferred embodiment of the present invention, the ratio of monounsaturated fatty acids to polyunsaturated fatty acids in the fat or oil composition is 0.9 or less.
In a preferred embodiment of the present invention, the ratio of monounsaturated fatty acids to polyunsaturated fatty acids in the fat or oil composition is 0.85 or less.
In the fat or oil composition of the present invention, the ratio of unsaturated fatty acids to saturated fatty acids is generally 1 or more, preferably 2 or more, more preferably 3 or 4 or more, and most preferably 5 or more. Wherein the unsaturated fatty acid comprises monounsaturated fatty acid and polyunsaturated fatty acid.
The monounsaturated fatty acid refers to fatty acid with one unsaturated double bond on the carbon chain. The number of carbon atoms thereof is preferably 16 to 18, and non-limiting examples thereof include oleic acid, palmitoleic acid, and the like. As the monounsaturated fatty acid having 18 carbon atoms, C18: 1 is shown.
The polyunsaturated fatty acid refers to fatty acid with at least two unsaturated double bonds on the carbon chain. For example fatty acids with an unsaturation of 2 or 3. For example, a C18-containing unsaturated double bond having 2 carbon atoms of 18: 2, a compound containing 3 unsaturated double bonds and represented by formula C18: and 3, and (b). Polyunsaturated fatty acids contained in fats and oils well known in the art are all within the scope of the present invention.
Additive composition and fat and oil composition
The additive composition comprises ascorbic acid or derivatives thereof, mainly L-ascorbic acid (sodium) or L-ascorbic acid derivatives. The ascorbic acid derivative comprises ascorbic acid ester, preferably ascorbic acid fatty acid ester, wherein the ascorbic acid fatty acid ester is preferably fatty acid ascorbic acid ester with 8-25 carbon atoms, and more preferably fatty acid ester with 10-18 carbon atoms. Non-limiting examples of ascorbates are: l-ascorbyl decanoate, L-ascorbyl laurate, L-ascorbyl myristate, L-Ascorbyl Palmitate (AP), L-ascorbyl oleate, L-ascorbyl linoleate, L-ascorbyl stearate, L-ascorbyl linolenate, L-ascorbyl maleate, L-ascorbyl fumarate, L-ascorbyl benzoate, and the like. . In the present invention, preferable specific examples include ascorbyl palmitate and ascorbyl stearate. Ascorbic acid is commonly called as vitamin C, and derivatives of ascorbic acid such as fatty acid ester of L-ascorbic acid have high-efficiency oxygen scavenging and nutrition strengthening functions, have all physiological activities of vitamin C, simultaneously overcome the defects of heat, light and moisture resistance of vitamin C, and have higher stability than vitamin C. In the present invention, in order to promote the solubility in the oil or fat, it is preferable to add a derivative of ascorbic acid having more excellent solubility in the oil or fat, for example, including but not limited to an ascorbic acid ester, and the esterified ascorbic acid has better solubility. The different fatty acid esterified ascorbyl fatty acid esters have similar properties.
The composition as described above further comprises tocopherol, alpha-tocopherol and gamma-tocopherol. The invention unexpectedly discovers that the ratio of the content of the ascorbic acid fatty acid ester to the alpha-tocopherol to the content of the gamma-tocopherol is controlled within a certain range, so that the grease composition disclosed by the invention has better color stability.
The invention unexpectedly discovers that when the ratio of (ascorbic acid or a derivative thereof plus alpha-tocopherol)/gamma-tocopherol is controlled within the range of 0.1-20, the problem of the color reversion of the grease composition can be effectively solved, so that the grease composition has good color and luster, and is more competitive when consumers select products. Meanwhile, the food prepared by frying the oil composition with good color has better mouthfeel and flavor. The fried food also has better texture. However, no corresponding report is found in the prior art. In the additive composition of the present invention, the ratio of ascorbic acid or a derivative thereof to alpha-tocopherol is generally in the range of 1: 2 to 1: 40, and the ratio is preferably in the range of 1: 1 to 1: 23.
In a specific embodiment of the present invention, the ratio of (ascorbyl fatty acid ester + α -tocopherol)/γ -tocopherol in the fat and oil composition is 0.15 to 15.
In a specific embodiment of the present invention, the ratio of (ascorbyl fatty acid ester + α -tocopherol)/γ -tocopherol in the fat and oil composition is 2 to 10.
In a preferred embodiment of the invention, the content of the anti-scurvy acid fatty acid ester in the grease is 10-700 ppm, preferably 20-500 ppm. The alpha-tocopherol content is from 10 to 2000pmm, preferably from 50 to 500 ppm. The gamma-tocopherol content is 10-2000ppm, preferably 50-500 ppm.
The addition of the additive composition can improve the flavor, texture and taste of cooked food, and improve the cooking color
In one embodiment of the present invention, the fat composition comprises the above-mentioned fat additive and a fat raw material.
Method for producing fat composition
One or more oils and fats are selected and mixed so that the ratio of monounsaturated fatty acids to polyunsaturated fatty acids in the oil and fat composition is more than 1.5 or less. The ratio of the sum of the contents of ascorbic acid or a derivative thereof and alpha-tocopherol to the content of gamma-tocopherol in the oil or fat composition is 0.1 to 20 by external addition.
The grease composition can be used for cooking and frying food, and can bring more polyunsaturated fatty acid esters beneficial to human bodies due to the nature of the grease disclosed by the invention.
Unless defined or stated otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention.
Overview
In the oil and fat mixture, the ratio of monounsaturated fatty acid to polyunsaturated fatty acid of the oil and fat in the oil and fat composition is less than 1.5, and the oil and fat mixture contains ascorbic acid or derivatives thereof and tocopherol alpha-tocopherol and gamma-tocopherol with different configurations. The ratio of the ascorbic acid or the derivative thereof plus alpha-tocopherol to gamma-tocopherol is 0.1-20.
Advantages of the invention
Compared with the prior art, the grease composition obtained by the invention has the following advantages:
(1) the grease composition has stable color and is not easy to deepen and turn red;
(2) the oil composition has no influence on flavor, texture and taste of cooked food, and has effect in relieving cooked color;
(3) the method for effectively solving the problem of deepening the color of the edible oil in the using process is simple and operable and low in cost;
(4) the preparation process of the grease composition is stable, the appearance of the grease is good, and the grease composition is easy to accept by consumers;
(5) the oil and fat composition has relatively high unsaturated fatty acid content and is beneficial to human bodies.
Detailed Description
Unless otherwise specified, various starting materials of the present invention are commercially available; or prepared according to conventional methods in the art. Unless defined or stated otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention.
Other aspects of the invention will be apparent to those skilled in the art in view of the disclosure herein.
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental methods of the following examples, which are not specified under specific conditions, are generally determined according to national standards. If there is no corresponding national standard, it is carried out according to the usual international standards, to the conventional conditions or to the conditions recommended by the manufacturer. Unless otherwise indicated, all parts are parts by weight and all percentages are percentages by weight.
Unless defined or stated otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention.
Sunflower seed oil, corn oil, rapeseed oil, rice oil, sesame oil, safflower seed oil, tea seed oil and the like are all purchased from Shanghai Jiali food industry Co., Ltd.
Mixed tocopherols, manufactured by BASF, usa; AP: manufactured by Kaiyuan Hentai pharmaceutical products, Inc.; alpha-tocopherol, manufactured by DSM in the United states.
VE detection method adopting AOCS Ce 8-89
The specific implementation mode is as follows:
example one
Oil and fat composition a: respectively preparing 1.8Kg sunflower seed oil and 0.2Kg corn oil, adding 50ppm of mAP, and mixing with 100ppm of tocopherol. The oil composition A is detected to contain 500ppm of alpha-tocopherol and 300ppm of gamma-tocopherol;
oil and fat composition B: respectively preparing 1.8Kg sunflower seed oil and 0.2Kg corn oil, and adding 100ppm mAP, 1500ppm alpha-tocopherol, and 80ppm mixed tocopherol. The oil composition B was found to contain 2000ppm of alpha-tocopherol and 100ppm of gamma-tocopherol.
Respectively carrying out a potato chip frying experiment on the two oil compositions at 180 +/-5 ℃, wherein the frying time is 3 min/pot, then draining oil for 3min, carrying out empty burning for 2h after every 10 pots, continuously keeping for 100 pots, sampling, detecting the color and luster of the oil and the food, and carrying out sensory evaluation.
Example two
Oil and fat composition C: respectively blending 710g of rapeseed oil, 80g of corn oil, 100g of sunflower seed oil, 200g of soybean oil and 10g of rice oil, adding 500ppm of mAP and 800ppm of mixed tocopherol, and detecting that the oil composition C contains 500ppm of alpha-tocopherol and 500ppm of gamma-tocopherol;
oil and fat composition D: respectively blending 300g of rapeseed oil, 130g of corn oil, 120g of sunflower seed oil, 400g of soybean oil and 50g of rice oil, adding 500ppm of mAP and 800ppm of mixed tocopherol, and detecting that the oil composition D contains 500ppm of alpha-tocopherol and 500ppm of gamma-tocopherol;
and (3) respectively filling the two grease compositions into PET bottles, storing in an oven at 60 +/-1 ℃ for 3 months, sampling and detecting the grease color.
EXAMPLE III
Oil and fat composition E: respectively preparing 100g of tea seed oil, 200g of corn oil, 100g of sunflower seed oil, 500g of soybean oil, 30g of rice oil and 70g of rapeseed oil, adding 10ppm of mAP and 2000ppm of mixed tocopherol, and detecting that the oil composition E contains 150ppm of alpha-tocopherol and 2000ppm of gamma-tocopherol;
oil and fat composition F: respectively preparing 100g of tea seed oil, 200g of corn oil, 100g of sunflower seed oil, 500g of soybean oil, 30g of rice oil and 70g of rapeseed oil, adding 50ppm of mAP and 800ppm of mixed tocopherol, and detecting that the oil composition F contains 300ppm of alpha-tocopherol and 1000ppm of gamma-tocopherol;
and respectively filling the two grease compositions into glass bottles, storing the glass bottles in an oven at 100 +/-5 ℃ for 12 hours, sampling and detecting the grease color.
Example four
Oil-and-fat composition G: respectively blending 10G of sesame oil, 100G of corn oil, 300G of sunflower seed oil, 570G of soybean oil and 20G of safflower seed oil, adding 100ppm of mAP and 400ppm of mixed tocopherol, and detecting that the oil composition G contains 200ppm of alpha-tocopherol and 600ppm of gamma-tocopherol;
oil and fat composition H: respectively blending 10g of sesame oil, 100g of corn oil, 300g of sunflower seed oil, 570g of soybean oil and 20g of safflower seed oil, adding 200ppm of TBHQ and 400ppm of mixed tocopherol, and detecting that the oil composition H contains 100ppm of alpha-tocopherol and 600ppm of gamma-tocopherol;
and (3) respectively filling the two grease compositions into glass bottles, storing in an oven at 60 +/-1 ℃ for 3 months, sampling and detecting the grease color.
EXAMPLE five
Oil and fat composition I: respectively blending 400g of tea seed oil and 600g of sunflower seed oil, adding 50ppm of mAP, 800ppm of alpha-tocopherol and 80ppm of mixed tocopherol, and detecting that the oil composition I contains 1150ppm of alpha-tocopherol and 120ppm of gamma-tocopherol;
oil and fat composition J: respectively preparing 800g of tea seed oil and 200g of sunflower seed oil, adding 50ppm of mAP, 800ppm of alpha-tocopherol and 80ppm of mixed tocopherol, and detecting that the oil composition J contains 1150ppm of alpha-tocopherol and 120ppm of gamma-tocopherol;
and (3) respectively filling the two grease compositions into glass bottles, storing in an oven at 60 +/-1 ℃ for 3 months, sampling and detecting the grease color.
EXAMPLE six
Oil and fat composition K: respectively blending 400g of tea seed oil, 200g of corn oil and 400g of sunflower seed oil, adding 700ppm of mAP and 500ppm of alpha-tocopherol, and detecting that the oil composition K contains 800ppm of alpha-tocopherol and 80ppm of gamma-tocopherol;
oil-and-fat composition L: respectively blending 400g of tea seed oil, 200g of sunflower seed oil and 400g of corn oil, adding 700ppm of mAP and 900ppm of alpha-tocopherol, and detecting that the oil composition L contains 1200ppm of alpha-tocopherol and 80ppm of gamma-tocopherol;
and (3) respectively filling the two grease compositions into glass bottles, storing in an oven at 60 +/-1 ℃ for 3 months, sampling and detecting the grease color.
Sensory evaluation data:
and selecting 30 persons to evaluate the appearance, flavor, taste, texture and overall feeling of the chips, evaluating corresponding figures of each sensory characteristic, correspondingly scoring, and finally taking the average value of the 30 persons.
As can be seen from the results, the fat composition a fried potato chips were generally better than the fat composition B during use (frying), and the color, mouthfeel and flavor of the fried food were all improved. Meanwhile, the texture has good manifestations. It was also found that when the fat and oil C, F, G, I, K was cooked separately, the resulting food also had excellent color, texture and flavor similar to those of the fat and oil a.
Correlation detection results
Color (Color) GB/T22460-; fatty acid composition (GB/T17377-
Color detection: r0Is an initial red value, RfThe end point red value is obtained by using color control factor CF ═ AP + α -tocopherol)/gamma-tocopherol, and color reddening index RI ═ Rf-R0)/R0Inhibition reddening efficiency △ R (%) (RI)control-RI)/RIcontrol。
RIcontrolRefers to the calculation result of the control group.
And (3) detecting a first result: results of detection of fat A and fat B
RI index of grease B as reference group RIcontrol。
As can be seen from the results, the color of the fat composition A was significantly more stable than that of the fat composition B during use (frying), and the reddening-inhibiting efficiency was improved by 42.22%.
Wherein C18: 1 is oleic acid, C18: 2 and C18: 3 refers to linoleic acid and linolenic acid respectively
RIcontrolThe results of this test are those of control group B, and thus, the same results are shown in the following examples, where countless values are indicated.
Results of detection two detection results of oil C and oil D
RI index of grease C as RI of control groupcontrol。
From the results, it can be seen that the color of the grease composition D was significantly more stable than that of the grease composition C during accelerated storage, and the reddening-inhibiting efficiency was improved by 55.34%.
And (3) detecting a third result: results of detection of oil E and oil F
RI index of grease E as RI of control groupcontrol
It can be seen from the results that the color of the grease composition F was significantly more stable than that of the grease composition E during accelerated storage, and the reddening-inhibiting efficiency was improved by 66.67%.
And (4) detecting a result: results of detection of fat G and fat H
RI index of grease H as reference group RIcontrol
The results show that the color of the grease composition G is obviously more stable than that of the grease composition H in the accelerated storage process, and the reddening inhibition efficiency is improved by 45.30%.
And a detection result is five: results of detection of fat I and fat J
RI index of grease J as reference group RIcontrol。
From the results, it can be seen that the color of the grease composition I is significantly more stable than that of the grease composition J during accelerated storage, and the reddening-inhibiting efficiency is improved by 27.25%.
And a detection result is six: results of detection of fat K and fat L
RI index of oil L as reference group RIcontrol。
From the results, it can be seen that the color of the grease composition K is significantly more stable than that of the grease composition L during accelerated storage, and the reddening-inhibiting efficiency is improved by 36.99%.
It can be found from the above examples that when the weight of (ascorbyl fatty acid ester + α -tocopherol)/γ -tocopherol in the polyunsaturated fatty acid-rich fat is controlled within the range of the present invention, the color of the fat product can be better improved, and the taste and flavor of the cooked food can be improved.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the scope of the invention, which is defined by the claims appended hereto, and any other technical entity or method that is encompassed by the claims as broadly defined herein, or equivalent variations thereof, is contemplated as being encompassed by the claims.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications can be made by those skilled in the art after reading the above disclosure, and equivalents also fall within the scope of the invention as defined by the appended claims.
Claims (28)
1. The oil composition comprises fatty acid components, wherein the ratio of monounsaturated fatty acid to polyunsaturated fatty acid is lower than 1.5, the oil composition also comprises ascorbic acid or a derivative thereof, alpha-tocopherol and gamma-tocopherol, and the weight ratio of the sum of the weight of the ascorbic acid or the derivative thereof and the weight of the alpha-tocopherol to the weight of the gamma-tocopherol is 0.1-20; wherein the ascorbic acid derivative is ascorbic acid fatty acid ester, wherein the carbon number of fatty acid in the ascorbic acid fatty acid ester is 8-25; and wherein the alpha-tocopherol content is 10 to 2000pmm and the gamma-tocopherol content is 10 to 2000 ppm.
2. The fat and oil composition according to claim 1, wherein the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is less than 1.4.
3. The fat and oil composition according to claim 1, wherein the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is less than 1.2.
4. The fat and oil composition according to claim 1, wherein the weight ratio of the sum of the weight of the ascorbic acid or a derivative thereof and the weight of the alpha-tocopherol to the weight of the gamma-tocopherol is 0.15 to 15.
5. The fat and oil composition according to any one of claims 1 to 4, wherein the fat and oil composition has a weight content ratio of unsaturated fatty acids to saturated fatty acids of 1 or more, and the content of monounsaturated fatty acids is less than 45%.
6. The fat and oil composition according to claim 5, wherein the weight content ratio of unsaturated fatty acids to saturated fatty acids in the fat and oil composition is 2 or more.
7. The fat and oil composition according to claim 5, wherein the weight content ratio of unsaturated fatty acids to saturated fatty acids in the fat and oil composition is 3 or more.
8. The fat and oil composition according to claim 5, wherein the weight content ratio of unsaturated fatty acids to saturated fatty acids in the fat and oil composition is 5 or more.
9. The oil composition according to claim 1, wherein the oil in the oil composition is selected from any combination of corn oil, rice oil, linseed oil, soybean oil, sunflower oil, rapeseed oil, safflower oil, sesame oil, peanut oil, algae oil or deep sea fish oil.
10. The fat and oil composition according to claim 1, wherein the number of carbon atoms of the fatty acid in the ascorbic acid fatty acid ester is 16 to 18.
11. The grease composition according to claim 1, wherein the ascorbic acid fatty acid ester is one or more of ascorbyl decanoate, ascorbyl laurate, ascorbyl myristate, ascorbyl palmitate, ascorbyl oleate, ascorbyl linoleate, ascorbyl stearate, and ascorbyl linolenate.
12. The fat composition according to claim 1, wherein the monounsaturated fatty acid comprises oleic acid.
13. The grease composition according to claim 1, wherein the polyunsaturated fatty acid comprises any one or a mixture of any several of linoleic acid, linolenic acid, DHA, EPA, ALA.
14. The fat composition according to claim 13, wherein the polyunsaturated fatty acid is linoleic acid or linolenic acid.
15. The fat and oil composition according to claim 1, wherein the content of the ascorbic acid fatty acid ester is 10 to 900 ppm.
16. The fat and oil composition according to claim 15, wherein the content of the ascorbic acid fatty acid ester is 20 to 700 ppm.
17. The fat and oil composition according to claim 15, wherein the content of the ascorbic acid fatty acid ester is 50 to 700 ppm.
18. The grease composition according to claim 15, wherein the α -tocopherol content is 100-1200 ppm.
19. The grease composition according to claim 15, wherein the α -tocopherol content is 200-1150 ppm.
20. The fat composition according to claim 15, wherein the content of gamma-tocopherol is 50 to 1000 ppm.
21. The fat composition according to claim 15, wherein the content of gamma-tocopherol is 80 to 1000 ppm.
22. A method for preparing an oil composition is characterized in that more than one vegetable oil is mixed to prepare the oil composition with the ratio of monounsaturated fatty acid to polyunsaturated fatty acid being lower than 1.5, and the weight ratio of the sum of the weight of ascorbic acid or a derivative thereof and alpha-tocopherol to the weight of gamma-tocopherol in the oil composition is controlled to be 0.1-20; wherein the ascorbic acid derivative is ascorbic acid fatty acid ester, wherein the carbon number of fatty acid in the ascorbic acid fatty acid ester is 8-25; and wherein the alpha-tocopherol content is 10 to 2000pmm and the gamma-tocopherol content is 10 to 2000 ppm.
23. A method according to claim 22, wherein the grease composition has the features of any one of claims 2 to 3, 5 to 9 and 12 to 14.
24. The method of claim 23, wherein the ascorbic acid or a derivative thereof, the alpha-tocopherol and the gamma-tocopherol have the characteristics of any one of claims 4, 10-11 and 15-21.
25. The application of an additive composition in improving the color and luster of an oil and fat composition is characterized in that the ratio of the sum of the weight of ascorbic acid or a derivative thereof and alpha-tocopherol to the weight of gamma-tocopherol in the additive is 0.1-20, and the ratio of monounsaturated fatty acid to polyunsaturated fatty acid in the oil and fat composition is lower than 1.5; wherein the ascorbic acid derivative is ascorbic acid fatty acid ester, wherein the carbon number of fatty acid in the ascorbic acid fatty acid ester is 8-25; and wherein the alpha-tocopherol content is 10 to 2000pmm and the gamma-tocopherol content is 10 to 2000 ppm.
26. The use according to claim 25, wherein the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is less than 1.4.
27. The use according to claim 25, wherein the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is less than 1.2.
28. The use according to claim 25, wherein the ascorbic acid or a derivative thereof, the alpha-tocopherol and the gamma-tocopherol have the characteristics according to any one of claims 4, 10 to 11 and 15 to 21.
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