CN107197955A - A kind of food-grade low fat lard base oil-in-water emulsion of stabilization and its preparation - Google Patents
A kind of food-grade low fat lard base oil-in-water emulsion of stabilization and its preparation Download PDFInfo
- Publication number
- CN107197955A CN107197955A CN201710368604.5A CN201710368604A CN107197955A CN 107197955 A CN107197955 A CN 107197955A CN 201710368604 A CN201710368604 A CN 201710368604A CN 107197955 A CN107197955 A CN 107197955A
- Authority
- CN
- China
- Prior art keywords
- lard
- base
- food
- lard base
- emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Colloid Chemistry (AREA)
- Cosmetics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention belongs to the technical field of food processing, food-grade low fat lard base oil-in-water emulsion and its preparation of a kind of stabilization are disclosed.The food-grade low fat lard base oil-in-water emulsion of the stabilization is prepared from by lard, lard base monoglyceride, lard base DAG, casein-sodium and distilled water, and lard, lard base monoglyceride, lard base DAG, the mass ratio of casein-sodium and distilled water are 5：0.5~2：3~4.5：1：89.The fatty ball particle of lard base emulsion prepared by the present invention is small, and emulsion droplet distribution is homogeneous, places fat globule average grain diameter in 24h and maintains 0.2~7.0 μm or so, system stability is good；And the lard base emulsion lard content prepared is 5%, total lipid content is 10%, and fat content is low, and eater's intake excessive fat is helped avoid during applied to field of food, good for health.
Description
Technical field
The invention belongs to food processing technology field, the food-grade low fat lard base oil-in-water breast of more particularly to a kind of stabilization
Liquid and its preparation.
Background technology
Lard is the conventional culinary oil of China, and according to statistics, China is the most country of lard yield in the world.But in lard
Containing more saturated fat and cholesterol (refined lard content is 50~70mg/kg), excessive intake can increase the fat, heart
The cranial vascular disease even risk of cancer, it is impossible to meet demand of the nowadays consumers to health, cause it to apply and the market expansion
It is limited.Therefore, the problem of lard is urgent need to resolve in present meat packing how is made full use of.In addition, with people's life water
The raising of gentle health care consciousness, low lard content food has become the food that consumers in general pay much attention to and pursued.
Existing lard product partial fat too high levels, therefore, the pork latex product of low fat are to expand lard in food
The direction applied in field.Lard base oil-in-water (O/W) emulsion intercalation method has important shadow to pork latex product quality
Ring, unstable emulsion may be layered, flocculate, coalescing and the phenomenon such as Ostwald ripening and influence the outward appearance of product
And mouthfeel.Therefore, base can be established to develop pork latex product and improving its quality by building a stable lard base O/W emulsion
Plinth, but not yet there is data to disclose stable lard base O/W emulsions and preparation method thereof at present.
The present invention is from lard base monoglyceride and lard base DAG collective effect in lard product emulsion so that lard breast
Liquid product has preferable stability.
The content of the invention
In order to overcome the shortcomings and deficiencies of the prior art described above, it is an object of the invention to provide a kind of stability is good, fat
Fat content is low and can be applied to lard base oil-in-water emulsion of field of food and preparation method thereof.
The purpose of the present invention is achieved through the following technical solutions：
The food-grade low fat lard base oil-in-water emulsion of a kind of stabilization, by lard, lard base monoglyceride, lard base sweet two
Ester, casein-sodium and distilled water are prepared from, lard, lard base monoglyceride, lard base DAG, casein-sodium and distilled water
Mass ratio is 5：0.5~2：3~4.5：1：89.
The preparation method of the food-grade low fat lard base oil-in-water emulsion of the stabilization, comprises the following steps：
(1) 1 parts by weight casein-sodium and 89 parts by weight distilled water are subjected to heating stirring, the aqueous phase of emulsion is made；
(2) by lard, lard base monoglyceride and lard base DAG heat fusing respectively；Pig after 5 parts by weight are melted
The lard base DAG after lard base monoglyceride and the fusing of 3~4.5 parts by weight after oil, the fusing of 0.5~2 parts by weight adds step
(1) in aqueous phase, in 2000~2500r/min whirlpools shake 30~40s, then 8000~13000r/min high speed shears 3~
5min, is rapidly cooled to store after room temperature, the food-grade low fat lard base oil-in-water emulsion stablized.
The condition of heating stirring described in step (1) is to stir 2~3h in 60~70 DEG C；
The condition that fusing is heated described in step (2) is to heat 25~30min at 60~70 DEG C.
Lard base monoglyceride described in step (2) and lard base DAG are prepared by the following method and obtained：By lard, sweet
Oil is reacted with immobilized lipase, then isolates lard base monoglyceride and lard base DAG by molecular distillation.
The temperature of the reaction is 60~70 DEG C；The reaction time is 2~24h；The rotating speed of the reaction be 250~
400rpm；The preferred immobilised enzymes Lipozyme 435 of immobilized lipase.
The mass ratio of the lard, glycerine and immobilized lipase is (2~9)：1：(0.3~1).
Need to melt lard before the lard, glycerine and immobilized lipase enzyme reaction, then heating is carried out with glycerine and mix
It is even；The temperature of the heating is 80~90 DEG C；The time of mixing is 30~40min；The condition of fusing is 60~70 DEG C of fusings 25
~30min；
The molecular distillation is divided into three phases：The temperature of first stage is 110~120 DEG C, and vacuum is 10pa, removing
Free aliphatic acid；The temperature of second stage is 160~170 DEG C, and vacuum is 10pa, isolates lard base monoglyceride；3rd
The temperature in stage is 220~230 DEG C, and vacuum is 10pa, isolates lard base DAG.
Storage condition described in step (2) is that 20~25 DEG C of constant temperature store 1~24h, preferentially stores 1~6h.
Lard base monoglyceride addition is 0.5~2.0% in the emulsion of the present invention, places 1~6h, and its fat globule particle diameter is several
It is unchanged, but placement 24h there occurs slight agglomeration phenomena.Therefore, in 1~6h of storage, lard base O/W emulsions of the invention are steady
It is qualitative higher.
The food-grade low fat lard base oil-in-water emulsion of the stabilization of the present invention is applied to field of food.
Compared with prior art, the invention has the advantages that and beneficial effect：
(1) present invention causes prepared lard base emulsion fat from the component such as lard base monoglyceride and lard base DAG
Fat ball particle is small, and emulsion droplet distribution is homogeneous, places fat globule average grain diameter in 24h and maintains 0.2~7.0 μm or so, system
Stability is good；
(2) fat content is low in the lard base emulsion that the present invention is prepared, and (lard content is 5%, and total lipid content is
10%, fat content is low), eater's intake excessive fat is helped avoid during applied to field of food, it is good for health.
Embodiment
The present invention is done with reference to embodiment and is further described in detail, but the implementation of the present invention is not limited to this.
Lard base monoglyceride and lard base DAG are prepared by the following preparation method in embodiment：
(1) 70 DEG C of 90g lards thawing 30min are taken, being placed in reactor 90 DEG C with 10g glycerine is sufficiently mixed 30min；
(2) adjustment temperature is to 65 DEG C, after rotating speed is 300rpm, the addition 10g immobilised enzymes Lipozyme in (1)
Product is collected after 435, reaction 8h；
(3) product of step (2) is isolated and purified using short-range molecular distillation equipment, obtain lard base monoglyceride and
Lard base DAG；Wherein changeless condition is：Vacuum is 10pa, and feed well temperature 60 C is grasped using multi-stage separation
Make separation lard base monoglyceride, lard base DAG respectively, design parameter is shown in Table 1；
(4) purity testing is carried out to (3) using thin-layer chromatography, the purity of lard base monoglyceride is 96.66 ± 0.84%, pig
The purity of oil base DAG is 96.60 ± 0.79%.
The short-range molecular distillation of table 1 isolates and purifies lard base monoglyceride, the parameter of DAG
Embodiment 1
A kind of food-grade low fat lard base oil-in-water emulsion of stabilization, is by 5g lards, 1g lard bases monoglyceride, 4g lards
Base DAG, 1g casein-sodiums and 89g distilled water composition, wherein concentration of the lard base monoglyceride in emulsion are 1.0wt.%,
Lard content is 5.0wt.%, and total lipid content is 10wt.%.
The preparation method of lard base oil-in-water emulsion is in the present embodiment：
(1) casein-sodium is added in distilled water, 70 DEG C of magnetic agitation 2h, the aqueous phase of emulsion is made；
(2) by lard, lard base monoglyceride and lard base DAG heat 30min to after being completely melt at 60 DEG C respectively,
It is added in the aqueous phase of step (1) successively, 2500r/min whirlpools concussion 30s, 12600r/min high speed shears 5min is fast
Speed is cooled to after room temperature and stored, and obtains food-grade low fat lard base oil-in-water emulsion.
Food-grade low fat lard base oil-in-water emulsion manufactured in the present embodiment is placed in 25 DEG C of insulating boxs and stores 1h, now
The emulsion for adding 1.0% lard base monoglyceride is not layered, stable.Emulsion manufactured in the present embodiment is placed in 25 DEG C of insulating boxs and stored up
1h, 6h, 24h are hidden, granulometry shows that the fat globule for adding the emulsion (emulsion of the present embodiment) of 1.0% lard base monoglyceride is put down
Equal particle diameter d4,3At 0.5~0.9 μm or so, and with the extension of storage time, fat globule average grain diameter d4,3Significantly change does not occur
Change.Emulsion manufactured in the present embodiment is put and observed under the microscope, (is contrasted by 0 emulsion of lard base monoglyceride addition
Example 1) compare, add 1.0% lard base monoglyceride emulsion droplet particle size it is smaller, be evenly distributed, and in the absence of coalescence
Phenomenon, system stability is good.
Embodiment 2
A kind of food-grade low fat lard base oil-in-water emulsion of stabilization, is by 5g lards, 2g lard bases monoglyceride, 3g lards
Base DAG, 1g casein-sodiums and 89g distilled water composition, wherein concentration of the lard base monoglyceride in emulsion are 2wt.%, pig
Oil content is 5.0wt.%, and total lipid content is 10wt.%.The system of food-grade low fat lard base oil-in-water emulsion in the present embodiment
Preparation Method be the same as Example 1.
Food-grade low fat lard base oil-in-water emulsion manufactured in the present embodiment is placed in 25 DEG C of insulating boxs and stores 1h, now
The emulsion (emulsion of the present embodiment) for adding 2.0% lard base monoglyceride is not layered, stable.Emulsion manufactured in the present embodiment is put
1h, 6h, 24h are stored in 25 DEG C of insulating boxs, granulometry shows that the fat globule for adding the emulsion of 2.0% lard base monoglyceride is put down
Equal particle diameter d4,3At 0.2~5.0 μm or so.Emulsion manufactured in the present embodiment is put and observed under the microscope, with lard base monoglyceride
Addition compares for 0 emulsion (i.e. comparative example 1), the emulsion droplet particle size of 2.0% lard base monoglyceride of addition is smaller,
It is evenly distributed, and agglomeration phenomena is seldom, system stability is good.
Comparative example 1
A kind of unstable food-grade low fat lard base oil-in-water emulsion, is by 5g lards, 5g lard bases DAG, 1g junket
Albumen sodium and 89g distilled water composition, wherein concentration of the lard base monoglyceride in emulsion is 0wt.%, and lard content is
5.0wt.%, total lipid content is 10wt.%.The preparation method be the same as Example 1 of lard base oil-in-water emulsion in the present embodiment.
The present embodiment emulsion is placed in 25 DEG C of insulating boxs and stored after 1h, and lard base monoglyceride addition is 0 emulsion (this reality
Apply the emulsion of example) stability is poor, and profit layering is obvious.Granulometry shows, during storing, and adds 0% lard base monoglyceride
The mean droplet size d of emulsion (emulsion of the present embodiment)4,3At 30~38 μm or so.The emulsion of preparation is put under the microscope
Observation, by the emulsion of 1.0% (embodiment 1) of lard base monoglyceride addition as control, 0% lard base monoglyceride of addition
There is more droplet coalescence body in emulsion, size droplet diameter is big, the emulsion droplet size distribution heterogeneity of the present embodiment.
Comparative example 2
A kind of unstable food-grade low fat lard base oil-in-water emulsion, is by 5g lards, 4g lard bases monoglyceride, 1g pigs
Oil base DAG, 1g casein-sodiums and 89g distilled water composition, wherein concentration of the lard base monoglyceride in emulsion are 4wt.%,
Lard content is 5.0wt.%, and total lipid content is 10wt.%.The preparation method of lard base oil-in-water emulsion is same in the present embodiment
Embodiment 1.
Emulsion manufactured in the present embodiment is placed in 25 DEG C of insulating boxs and stored after 1h, and lard base monoglyceride addition is 4.0%
Emulsion be not layered, visually observe relatively stablize.Emulsion manufactured in the present embodiment is placed in 25 DEG C of insulating boxs and stores 1h, granularity
Determine the drop now average grain diameter d for the emulsion (emulsion of the present embodiment) for showing to add 4.0% lard base monoglyceride4,30.2
μm or so, size droplet diameter is small, but has engendered agglomeration phenomena with the extension system of standing time, after 6h is placed, and puts down
Equal particle diameter d4,322 μm or so are increased to, continues to place to 24h, average grain diameter d4,3Increase to 42 μm or so.Therefore, add
Although the emulsion Starting Particle particle diameter of 4.0% lard base monoglyceride is small, stability is poor.It can be seen that the addition of emulsifying agent is not got over
It is much better.
Comparative example 3
A kind of food-grade low fat lard base oil-in-water emulsion of stabilization, is (good by 5g lards, the 1g distillation sweet esters of monostearate
Man of great strength's additive reagent Co., Ltd produce), 4g lard bases DAG, 1g casein-sodiums and 89g distilled water composition, wherein distilling
Concentration of the sweet ester of monostearate in emulsion is 1.0wt.%, and lard content is 5.0wt.%, and total lipid content is 10wt.%.
The preparation method be the same as Example 1 of lard base monoglyceride, lard base DAG and lard base oil-in-water emulsion in the present embodiment.
Emulsion manufactured in the present embodiment be placed in 25 DEG C of insulating boxs store 1h after emulsion be not layered, visually look relatively steady
It is fixed.But observe under the microscope, compared with adding the emulsion (embodiment 1) of 1.0% lard base glycerol ester, the emulsion of this comparative example
Size droplet diameter is than larger, and more drop is coalesced, and with the extension of storage time, emulsion intercalation method is deteriorated；Therefore, with
Lard base oil-in-water emulsion prepared by commercially available 1.0% molecule distillating monoglyceride is compared, food-grade low fat lard prepared by the present invention
Base oil-in-water emulsion is more stable.
Emulsion prepared by embodiment 1~2 and comparative example 1~2 is under different storage times, its change of size situation, such as
Shown in table 1：
Emulsion intercalation method refers to that system keeps the constant ability of its physical and chemical performance within a certain period of time, according to system emulsion
The rates of oxidative degradation of composition, rheological behavior, density contrast of the size of drop and distribution, oil phase and aqueous phase etc. can characterize emulsion body
It is the quality of stability.The lard base monoglyceride that the present invention is added improves the stability of emulsion system, when lard base monoglyceride
When addition is 0, the stability of emulsion of preparation is poor, is layered substantially after 25 DEG C of storage 1h, and adds 0.5~2.0% lard base list
The emulsion-stabilizing of sweet ester.Lard base monoglyceride addition there occurs agglomeration phenomena for 0% emulsion after storage 6h；With storage
There is particle coalescence to 24h in time lengthening in each emulsion system, but lard base monoglyceride addition is when being 0.5~2.0%,
Agglomeration phenomena is slight, fat globule average grain diameter d4,3It is 1.0% to have no significant changes, especially lard base monoglyceride addition
Emulsion, d4,3All the time less than 1 μm is maintained, therefore, the emulsion body of the lard base monoglyceride of addition 0.5~2.0% prepared by the present invention
Tying up to 25 DEG C of 1~24h of storage can keep stable.In addition, observing emulsion structure under normal light using microscope, the present invention is found
The emulsion of the lard base monoglyceride of addition 0.5~2.0% of preparation is more obvious than the emulsion droplet particle diameter without lard base monoglyceride
Reduce, and coalescence situation is less, drop is more evenly distributed in aqueous phase.The low fat food level lard base of stabilization prepared by the present invention
Lard content is 5wt.% in oil-in-water emulsion, and oil phase content is 10wt.%, and fat content is low, applied to being avoided that in food
Consumer eats excess fat, good for health.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not limited by examples detailed above
System, it is other it is any without departing from spirit of the invention and the change made under principle, modification, replacement, combine, simplification is
Effect.
Claims (10)
1. a kind of food-grade low fat lard base oil-in-water emulsion of stabilization, it is characterised in that：By lard, lard base monoglyceride, pig
Oil base DAG, casein-sodium and distilled water are prepared from, lard, lard base monoglyceride, lard base DAG, casein-sodium and
The mass ratio of distilled water is 5：0.5~2：3~4.5：1：89.
2. the food-grade low fat lard base oil-in-water emulsion stablized according to claim 1, it is characterised in that：The lard base
Monoglyceride and lard base DAG are prepared by the following method and obtained：Lard, glycerine and immobilized lipase are reacted, so
Lard base monoglyceride and lard base DAG are isolated by molecular distillation afterwards.
3. the food-grade low fat lard base oil-in-water emulsion stablized according to claim 2, it is characterised in that：The reaction
Temperature is 60~70 DEG C；The reaction time is 2~24h；The rotating speed of the reaction is 250~400rpm；The immobilization fat
Fat enzyme is immobilised enzymes Lipozyme 435；
The mass ratio of the lard, glycerine and immobilized lipase is (2~9)：1：(0.3~1).
4. the food-grade low fat lard base oil-in-water emulsion stablized according to claim 2, it is characterised in that：The molecule steams
Cut is three phases：The temperature of first stage is 110~120 DEG C, and vacuum is 10pa, the free aliphatic acid of removing；Second
The temperature in stage is 160~170 DEG C, and vacuum is 10pa, isolates lard base monoglyceride；The temperature of phase III be 220~
230 DEG C, vacuum is 10pa, isolates lard base DAG.
5. the food-grade low fat lard base oil-in-water emulsion stablized according to claim 2, it is characterised in that：The lard,
Need to melt lard before glycerine and immobilized lipase enzyme reaction, then heating is carried out with glycerine and be well mixed.
6. according to the preparation method of the food-grade low fat lard base oil-in-water emulsion of any one of Claims 1 to 5 stabilization, its
It is characterised by：Comprise the following steps：
(1) 1 parts by weight casein-sodium and 89 parts by weight distilled water are subjected to heating stirring, the aqueous phase of emulsion is made；
(2) by lard, lard base monoglyceride and lard base DAG heat fusing respectively；By 5 parts by weight melt after lard,
The lard base DAG after lard base monoglyceride and the fusing of 3~4.5 parts by weight after the fusing of 0.5~2 parts by weight adds step (1)
Aqueous phase in, in 2000~2500r/min whirlpools shake 30~40s, then 8000~13000r/min high speed shears 3~
5min, is rapidly cooled to store after room temperature, the food-grade low fat lard base oil-in-water emulsion stablized.
7. the preparation method for the food-grade low fat lard base oil-in-water emulsion stablized according to claim 6, it is characterised in that：
The condition of heating stirring described in step (1) is to stir 2~3h in 60~70 DEG C.
8. the preparation method for the food-grade low fat lard base oil-in-water emulsion stablized according to claim 6, it is characterised in that：
The condition that fusing is heated described in step (2) is to heat 25~30min at 60~70 DEG C.
9. the preparation method for the food-grade low fat lard base oil-in-water emulsion stablized according to claim 6, it is characterised in that：
Storage condition described in step (2) is that 20~25 DEG C of constant temperature store 1~24h.
10. the preparation method for the food-grade low fat lard base oil-in-water emulsion stablized according to claim 9, its feature exists
In：The time of the storage is 1~6h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710368604.5A CN107197955B (en) | 2017-05-23 | 2017-05-23 | Stable food-grade low-fat lard-based oil-in-water emulsion and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710368604.5A CN107197955B (en) | 2017-05-23 | 2017-05-23 | Stable food-grade low-fat lard-based oil-in-water emulsion and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107197955A true CN107197955A (en) | 2017-09-26 |
| CN107197955B CN107197955B (en) | 2021-09-21 |
Family
ID=59905490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710368604.5A Active CN107197955B (en) | 2017-05-23 | 2017-05-23 | Stable food-grade low-fat lard-based oil-in-water emulsion and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107197955B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380700A (en) * | 2018-11-08 | 2019-02-26 | 天津科技大学 | A kind of galic essential oil microcapsules and preparation method thereof |
| CN109924270A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease composition suitable for holotype chafing dish bottom flavorings |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0787889A (en) * | 1993-09-24 | 1995-04-04 | Asahi Denka Kogyo Kk | Plastic o/w-type emulsified oil and fat component |
| CN103243126A (en) * | 2013-05-25 | 2013-08-14 | 湖北佳富实业有限公司 | Preparation method of diacylglycerol |
-
2017
- 2017-05-23 CN CN201710368604.5A patent/CN107197955B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0787889A (en) * | 1993-09-24 | 1995-04-04 | Asahi Denka Kogyo Kk | Plastic o/w-type emulsified oil and fat component |
| CN103243126A (en) * | 2013-05-25 | 2013-08-14 | 湖北佳富实业有限公司 | Preparation method of diacylglycerol |
Non-Patent Citations (1)
| Title |
|---|
| 王兰甜，等: "乳化牛油的工艺研究", 《广西农业生物科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924270A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease composition suitable for holotype chafing dish bottom flavorings |
| CN109924270B (en) * | 2017-12-18 | 2022-10-11 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease composition suitable for full-scale hotpot condiment |
| CN109380700A (en) * | 2018-11-08 | 2019-02-26 | 天津科技大学 | A kind of galic essential oil microcapsules and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107197955B (en) | 2021-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2202895C2 (en) | Texturing composition, texturing agent, fat mixture (versions), food product, method for obtaining fat mixture (versions) | |
| AU668632B2 (en) | A low fat spread and process for making same | |
| JP3267978B2 (en) | Margarine and fat blend for water-in-oil spreads | |
| CN1250113C (en) | Edible fat blends | |
| CN104582495A (en) | New fat blend composition | |
| AU679465B2 (en) | Salad dressing | |
| EP0420315B1 (en) | Spread | |
| CN114304283A (en) | Preparation method of food-grade double gel based on grease gel and hydrogel | |
| CN107197955A (en) | A kind of food-grade low fat lard base oil-in-water emulsion of stabilization and its preparation | |
| JPH11243855A (en) | Water-in-oil type emulsified oil-and-fat composition | |
| EP1172431B1 (en) | Solid-liquid fractionation process of oil composition | |
| JP4031179B2 (en) | Liquid oil composition | |
| JP4347559B2 (en) | Oil composition for frying, oil crystal growth inhibitor for frying | |
| TWI233448B (en) | A method for producing a fatty acid | |
| CN107094907A (en) | A kind of processing method of margarine | |
| JP2513591B2 (en) | Manufacturing method of salad oil containing palm oil | |
| JP2000300191A (en) | Phytosterol-containing composition | |
| US20080102188A1 (en) | Zero trans fat edible spread | |
| JPH0740877B2 (en) | Edible oil composition | |
| JP3384505B2 (en) | W / O emulsion composition for food | |
| JP3077894B2 (en) | Lard odor control. | |
| CN115736083A (en) | Preparation method of nutritional anti-melting ice cream with increased fat partial coalescence degree | |
| JP2023072450A (en) | Food spread | |
| JPH07203848A (en) | Production of cholesterol-enriched oil and fat | |
| JP2006055064A (en) | Method for producing edible oil and fat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |