CN108244263B - Emulsion composition, fat composition, and use thereof - Google Patents
Emulsion composition, fat composition, and use thereof Download PDFInfo
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- CN108244263B CN108244263B CN201611243635.XA CN201611243635A CN108244263B CN 108244263 B CN108244263 B CN 108244263B CN 201611243635 A CN201611243635 A CN 201611243635A CN 108244263 B CN108244263 B CN 108244263B
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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Abstract
The invention provides an emulsion composition, an oil composition and their uses. The emulsion composition of the present invention is characterized by containing 50 to 65 wt% of water and 20 to 35 wt% of oil base, based on the total amount of the composition, and the solid fat content SFC of the oil at 25 ℃ in the oil base is 20 to 50 wt%. The emulsion composition of the present invention can improve foaming property and stability.
Description
Technical Field
The present invention relates to emulsion compositions, grease compositions and their use, in particular in whipped cream.
Background
The non-dairy cream is a special cream product which is prepared by using vegetable oil as a main raw material, adding water, protein, an emulsifier, a thickening stabilizer, essence, pigment and the like, and carrying out strict processes of burdening, emulsifying, sterilizing, homogenizing, cooling, filling and the like. The type, melting point and composition of The oil or fat play an important role in The texture, organoleptic properties and storage stability of non-dairy creams (Knightly, W.H. (1968). The role of ingredients in The formulation of dairy applied to food Technology,22, 73-86 and Yang Xiaobo, liu Fan, wang Xiaoying, cai Yunsheng, the effect of oil or fat on The melting resistance of ice cream [ J ], food industry, 1998,1,7-8).
Fats having a relatively high degree of hardening are particularly suitable for the production of whipped products because unsaturated fats have the disadvantage of causing poor foaming and coarse foam in the product ([ English ] Ralph Early, zhang Guonong, lv Bing, lu Rongrong, dairy production technology (second edition) [ M ], beijing, china light industry Press, 2002, l, 218-234 and Wu Hui, wu Tao, wu Jianfeng, etc., cream and its use [ J ], food industry, 2005 (1): 19-21).
Patent document CN103315071a discloses a non-hydrogenated blended oil base using Palm Kernel Oil (PKO) and coconut oil (CNO), which overcomes the disadvantages of poor stability and low rising amount of non-hydrogenated oil in the process of making vegetable butter fresh cream.
Patent document US8603559B2 discloses that with an oil base of mixed triglycerides of one or several of PKO, CNO and Palm Oil (PO), the product is stable during processing and freezing/thawing, and the whipped product can be used for ice cream, pastry decoration and centre decoration.
Patent document US20080038435A1 discloses a composition of C12 to C14 short-chain vegetable oil and long-chain vegetable oil without hydrogenation. The C12-C14 vegetable oil is selected from PKO, PKO fraction, CNO, shea butter, babassu kernel oil, pterocarpus marsupium oil (tucum oil) and their mixture; the long chain vegetable oil is derived from soybean oil, palm oil, canola oil, corn oil, linseed oil, sunflower seed oil, and mixtures thereof. The fat-fixing property of the blended oil is similar to that of natural butter fat (butter), and the shape retention of the product as a decorative layer is poor.
Patent document JP2015211666a discloses that medium-chain fatty acid triglyceride (MCT) and long-chain fatty acid triglyceride are transesterified in a certain ratio and then used for whipping non-dairy cream, so that sweetness of the product can be increased, and sugar consumption can be reduced.
Medium-chain fatty acid triglycerides (MCT) generally refer to triglycerides composed of Medium-chain fatty acids (MCFA, C6 to C12) as the main component. Typical MCTs are generally considered to be saturated caprylic triglyceride or saturated capric triglyceride or saturated caprylic-capric mixed triglyceride. Triglycerides of fatty acids with carbon chains of 12 or more are called Long Chain Triglycerides (LCT).
Compared with common vegetable oil, MCT has special nutritive value, and can be used as structural ester for high-efficiency digestion and absorption and low-energy oil for controlling fatty acid absorption.
The plant fat fresh butter system is an oil-water emulsion system, the stability of the system is influenced by more raw materials, and the instability of the system can cause obvious oil-water separation phenomenon in the preparation and storage processes. Different kinds of grease in the system also have great influence on the stability of the system and the stability of the whipping application.
The MCT has low freezing point, is liquid oil at room temperature, has the problem of compatibility with high-melting-point grease in compounding, and is easy to cause great influence on the stability of a product system, the whipping application performance and the like when being applied to whipped non-dairy cream.
Disclosure of Invention
According to the invention, the palm kernel oil is adopted to separate stearin (PKST) or Hydrogenated Palm Kernel Oil (HPKO) and medium-carbon chain fatty acid triglyceride (MCT), and the problems of poor product foamability, rough product foam and the like are solved after the palm kernel oil and the Hydrogenated Palm Kernel Oil (HPKO) are mixed according to a certain proportion, and the problems of application stability of the MCT-containing oil composition in a whipped non-dairy cream system, such as the problems of 'bean curd residue' state, oil-water separation, incapability of whipping and whipping, poor whipping and whipping rise, poor whipping stability and the like easily caused by abnormal product thawing are solved.
The present invention provides an emulsion composition characterized by containing 50 to 65 wt% of a water phase and 20 to 35 wt% of an oil phase, based on the total amount of the emulsion composition, and by containing 20 to 50 wt% of a solid fat content SFC of an oil or fat in the oil phase at 25 ℃.
The emulsion composition according to the present invention, wherein the oil phase contains any one selected from palm kernel oil fractionated stearin or hydrogenated palm kernel oil and medium-chain fatty acid triglyceride.
The emulsion composition comprises 55-60 wt% of the water phase based on the total weight of the emulsion composition.
The emulsion composition comprises 20-30 wt% of the oil phase based on the total weight of the emulsion composition.
The emulsion composition according to the present invention is characterized in that the solid fat content of the fat or oil in the oil phase at 25 ℃ is 24 to 48% by weight based on the total amount of the oil phase. The emulsion composition according to the present invention is characterized in that the solid fat content of the fat or oil in the oil phase at 25 ℃ is 25 to 40% by weight based on the total amount of the oil phase.
The emulsion composition according to the present invention is characterized in that the solid fat content of the fat or oil in the oil phase at 10 ℃ is 55 to 75% by weight based on the total amount of the oil phase. The emulsion composition according to the present invention is characterized in that the solid fat content of the fat or oil in the oil phase at 10 ℃ is 58 to 73% by weight based on the total amount of the oil phase.
The emulsion composition according to the present invention is an emulsion composition wherein the solid fat content of the fat or oil in the oil phase at 20 ℃ is 40 to 60% by weight based on the total amount of the oil phase. The emulsion composition according to the present invention is an emulsion composition wherein the solid fat content of the fat or oil in the oil phase at 20 ℃ is 42 to 58% by weight based on the total amount of the oil phase.
The emulsion composition according to the present invention, wherein the oil phase contains medium-chain fatty acid triglyceride and palm kernel oil fractionated stearin.
The emulsion composition according to the present invention is an emulsion composition wherein the solid fat content of the fat or oil in the oil phase at 30 ℃ is 0.1 to 10% by weight based on the total amount of the oil phase. The emulsion composition according to the present invention is an emulsion composition wherein the solid fat content of the fat or oil in the oil phase at 30 ℃ is 0.2 to 8% by weight based on the total amount of the oil phase.
The emulsion composition according to the present invention is characterized in that the proportion of unsaturated fatty acids is 5.8 to 7.1% by weight based on the total amount of fatty acids in the oil phase. The emulsion composition according to the present invention, wherein the proportion of unsaturated fatty acids is 6.0 to 7.0 wt% based on the total amount of fatty acids in the oil phase. The emulsion composition according to the present invention is characterized in that the proportion of unsaturated fatty acids is 6.2 to 6.9% by weight based on the total amount of fatty acids in the oil phase.
The emulsion composition according to the present invention, wherein the unsaturated fatty acid is selected from the group consisting of C18: 1. c18:2 or C18:3n 6. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 1 is 5.0 to 6.1% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 1 is 5.3 to 5.9% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 2 is 0.75 to 0.88% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 2 is 0.80 to 0.85% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 3n6 is 0.09 to 0.10% by weight.
The emulsion composition according to the present invention is characterized in that the proportion of saturated fatty acids is 92.9 to 94.2% by weight based on the total amount of fatty acids in the oil phase. The emulsion composition according to the present invention is characterized in that the proportion of saturated fatty acids is 93.0 to 94.0% by weight based on the total amount of fatty acids in the oil phase. The emulsion composition according to the present invention contains a saturated fatty acid in a proportion of 93.1 to 93.8 wt% based on the total amount of fatty acids in the oil phase.
The emulsion composition according to the present invention, wherein the saturated fatty acid is selected from the group consisting of C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0. The emulsion composition according to the present invention, wherein the ratio of C8: the proportion of 0 is 7.0 to 14.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C8: the proportion of 0 is 8.0 to 13.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C10: the proportion of 0 is 7.5 to 14.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C10: the proportion of 0 is 8.0 to 13.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C12: the proportion of 0 is 36.0 to 44.5% by weight. The emulsion composition according to the present invention, wherein the ratio of C12: the proportion of 0 is 38.0 to 43.5% by weight. The emulsion composition according to the present invention, wherein the ratio of C14: the proportion of 0 is 17.5 to 21.5% by weight. The emulsion composition according to the present invention, wherein the ratio of C14: the proportion of 0 is 18.5 to 20.5% by weight. The emulsion composition according to the present invention, wherein the ratio of C16: the proportion of 0 is 8.4 to 10.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C16: the proportion of 0 is 8.8 to 9.6% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 0 is 2.3 to 2.7% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 0 is 2.4 to 2.6% by weight.
The emulsion composition according to the present invention, wherein the oil phase contains medium-chain fatty acid triglyceride and hydrogenated palm kernel oil.
The emulsion composition according to the present invention is characterized in that the solid fat content of the fat or oil in the oil phase at 30 ℃ is 12 to 24% by weight based on the total amount of the oil phase. The emulsion composition according to the present invention is an emulsion composition wherein the solid fat content of the fat or oil in the oil phase at 30 ℃ is 15 to 23% by weight based on the total amount of the oil phase.
The emulsion composition according to the present invention is an emulsion composition wherein the solid fat content of the fat or oil in the oil phase at 35 ℃ is 7.5 to 11.5% by weight based on the total amount of the oil phase. The emulsion composition according to the present invention is characterized in that the solid fat content of the fat or oil in the oil phase at 35 ℃ is 8.0 to 11.0 wt% based on the total amount of the oil phase.
The emulsion composition according to the present invention is an emulsion composition wherein the solid fat content of the fat or oil in the oil phase at 40 ℃ is 3.5 to 6.0% by weight based on the total amount of the oil phase. The emulsion composition according to the present invention is an emulsion composition wherein the solid fat content of the fat or oil in the oil phase at 40 ℃ is 3.8 to 5.8% by weight based on the total amount of the oil phase.
The emulsion composition according to the present invention is characterized in that the proportion of unsaturated fatty acids is 0.30 to 0.35% by weight based on the total amount of fatty acids in the oil phase. The emulsion composition according to the present invention is characterized in that the proportion of unsaturated fatty acids is 0.33 to 0.35% by weight based on the total amount of fatty acids in the oil phase.
The emulsion composition according to the present invention, wherein the unsaturated fatty acid is selected from the group consisting of C18: 1. c18:2 or C18:3n 6. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 1 is 0.01 to 0.2% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 3n6 is 0.25 to 0.27% by weight. The emulsion composition according to the present invention, wherein the proportion of saturated fatty acids is 99.64 to 99.7% by weight based on the total amount of fatty acids in the oil phase.
The emulsion composition according to the present invention, wherein the saturated fatty acid is selected from the group consisting of C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0. The emulsion composition according to the present invention, wherein the ratio of C6: the proportion of 0 is 0.10 to 0.12% by weight. The emulsion composition according to the present invention, wherein the ratio of C8: the proportion of 0 is 8.0 to 15.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C8: the proportion of 0 is 9.0 to 13.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C10: the proportion of 0 is 8.0 to 14.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C10: the proportion of 0 is 8.5 to 13.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C12: the proportion of 0 is 31.0 to 37.5% by weight. The emulsion composition according to the present invention, wherein the ratio of C12: the proportion of 0 is 32.0 to 36.5% by weight. The emulsion composition of the present invention, wherein the ratio of C14: the proportion of 0 is 11.5 to 14.0% by weight. The emulsion composition according to the present invention, wherein the ratio of C14: the proportion of 0 is 12.0 to 13.8% by weight. The emulsion composition according to the present invention, wherein the ratio of C16: the proportion of 0 is 8.0 to 9.5% by weight. The emulsion composition according to the present invention, wherein the ratio of C16: the proportion of 0 is 8.5 to 9.3% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 0 is 19.0 to 22.8% by weight. The emulsion composition according to the present invention, wherein the ratio of C18: the proportion of 0 is from 20.5 to 22.5% by weight.
The emulsion composition according to the present invention, wherein the fatty acid-derived portion of the medium-chain fatty acid triglyceride is a linear or branched, saturated or unsaturated fatty acid having 8 to 10 carbon atoms.
The emulsion composition according to the present invention further comprises at least one of a sweetener, an emulsifier, a thickener, a perfume, a moisture retainer, or a salt.
The emulsion composition provided by the invention, wherein the sweetener is selected from at least one of corn syrup or white granulated sugar; the emulsifier is at least one selected from sodium caseinate, tween 60, monoglyceride, diglyceride fatty acid ester or span 60; at least one of the thickening agents hydroxypropyl methylcellulose, xanthan gum, guar gum or sodium alginate; the essence is edible essence; the water retention agent is disodium hydrogen phosphate.
The emulsion composition comprises 15-30 wt% of medium-chain fatty acid triglyceride, preferably 18-25 wt% of the total oil phase.
The emulsion composition according to the present invention contains 70 to 85 wt%, preferably 75 to 82 wt% of any one selected from palm kernel oil fractionated stearin and hydrogenated palm kernel oil, based on the total amount of the oil phase.
The emulsion composition according to the present invention contains 14 to 30 wt% of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil, based on the total amount of the emulsion composition. The emulsion composition according to the present invention contains 15 to 25 wt% of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil, based on the total amount of the emulsion composition. The emulsion composition comprises 17-20 wt% of any one selected from palm kernel oil fractionated stearin and hydrogenated palm kernel oil based on the total weight of the emulsion composition. The emulsion composition comprises 3-11 wt% of medium-chain fatty acid triglyceride based on the total weight of the emulsion composition. The emulsion composition comprises 3.5-10 wt% of medium-chain fatty acid triglyceride based on the total weight of the emulsion composition. The emulsion composition comprises 4-8 wt% of medium-chain fatty acid triglyceride based on the total weight of the composition.
The present invention provides an oil or fat composition for whipped cream, characterized in that the solid fat content of the oil or fat composition at 25 ℃ is 20 to 50% by weight. The fat or oil composition according to the present invention has a solid fat content at 25 ℃ of 24 to 48 wt% based on the total amount of the fat or oil composition. The fat or oil composition according to the present invention has a solid fat content at 25 ℃ of 25 to 40 wt% based on the total amount of the fat or oil composition.
The fat or oil composition according to the present invention has a solid fat content of 55 to 75 wt% at 10 ℃ based on the total amount of the fat or oil composition. The fat or oil composition according to the present invention has a solid fat content of 58 to 73 wt% at 10 ℃ based on the total amount of the fat or oil composition.
The fat or oil composition according to the present invention has a solid fat content of 40 to 60 wt% at 20 ℃ based on the total amount of the fat or oil composition. The fat or oil composition according to the present invention has a solid fat content of 42 to 58 wt% at 20 ℃ based on the total amount of the fat or oil composition.
The fat composition comprises any one of palm kernel oil fractionated stearin and hydrogenated palm kernel oil and medium-chain fatty acid triglyceride, wherein the content of the medium-chain fatty acid triglyceride is 15-30 wt% of the total fat composition. The fat or oil composition according to the present invention contains the medium-chain fatty acid triglyceride in an amount of 18 to 25 wt% based on the total amount of the fat or oil composition.
The fat composition according to the present invention contains 70 to 85 wt% of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil, based on the total amount of the fat composition. The fat composition according to the present invention contains 75 to 82 wt% of any one selected from palm kernel oil fractionated stearin and hydrogenated palm kernel oil based on the total amount of the fat composition.
The fat composition according to the present invention contains medium-chain fatty acid triglyceride and palm kernel oil fractionated stearin.
The fat or oil composition according to the present invention has a solid fat content at 30 ℃ of 0.1 to 10 wt% based on the total amount of the fat or oil composition. The fat or oil composition according to the present invention has a solid fat content at 30 ℃ of 0.2 to 8 wt% based on the total amount of the fat or oil composition.
The fat or oil composition according to the present invention is characterized in that the proportion of unsaturated fatty acids is 5.8 to 7.1% by weight based on the total amount of fatty acids in the fat or oil composition. The fat or oil composition according to the present invention is characterized in that the proportion of unsaturated fatty acids is 6.0 to 7.0% by weight based on the total amount of fatty acids in the fat or oil composition. The fat or oil composition according to the present invention is characterized in that the proportion of unsaturated fatty acids is 6.2 to 6.9% by weight based on the total amount of fatty acids in the fat or oil composition.
The fat or oil composition according to the present invention, wherein the unsaturated fatty acid is selected from the group consisting of C18: 1. c18:2 or C18:3n 6. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 1 is 5.0 to 6.1% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 1 is 5.3 to 5.9% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 2 is 0.75 to 0.88% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 2 is 0.80 to 0.85% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 3n6 is 0.09 to 0.10% by weight.
The fat or oil composition according to the present invention is characterized in that the proportion of saturated fatty acids is 92.9 to 94.2% by weight based on the total amount of fatty acids in the fat or oil composition. The fat or oil composition according to the present invention is characterized in that the proportion of saturated fatty acids is 93.0 to 94.0% by weight based on the total amount of fatty acids in the fat or oil composition. The fat or oil composition according to the present invention is characterized in that the proportion of saturated fatty acids is 93.1 to 93.8% by weight based on the total amount of fatty acids in the fat or oil composition.
The fat or oil composition according to the present invention, wherein the saturated fatty acid is selected from the group consisting of C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0. The fat or oil composition according to the present invention, wherein the ratio of C8: the proportion of 0 is 7.0 to 14.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C8: the proportion of 0 is 8.0 to 13.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C10: the proportion of 0 is 7.5 to 14.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C10: the proportion of 0 is 8.0 to 13.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C12: the proportion of 0 is 36.0 to 44.5% by weight. The fat or oil composition according to the present invention, wherein the ratio of C12: the proportion of 0 is 38.0 to 43.5% by weight. The fat or oil composition according to the present invention, wherein the ratio of C14: the proportion of 0 is 17.5 to 21.5% by weight. The oil or fat composition according to the present invention, wherein the ratio of C14: the proportion of 0 is 18.5 to 20.5% by weight. The fat or oil composition according to the present invention, wherein the ratio of C16: the proportion of 0 is 8.4 to 10.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C16: the proportion of 0 is 8.8 to 9.6% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 0 is 2.3 to 2.7% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 0 is 2.4 to 2.6% by weight.
The fat and oil composition according to the present invention contains medium-chain fatty acid triglycerides and hydrogenated palm kernel oil.
The fat or oil composition according to the present invention has a solid fat content of 12 to 24 wt% at 30 ℃ based on the total amount of the fat or oil composition. The fat or oil composition according to the present invention has a solid fat content of 15 to 23 wt% at 30 ℃ of the fat or oil in the fat or oil composition, based on the total amount of the fat or oil composition.
The fat or oil composition according to the present invention has a solid fat content of 7.5 to 11.5 wt% at 35 ℃ based on the total amount of the fat or oil composition. The fat or oil composition according to the present invention has a solid fat content at 35 ℃ of 8.0 to 11.0 wt% based on the total amount of the fat or oil composition.
The fat or oil composition according to the present invention has a solid fat content of 3.5 to 6.0 wt% at 40 ℃ based on the total amount of the fat or oil composition. The fat or oil composition according to the present invention has a solid fat content of 3.8 to 5.8 wt% at 40 ℃ based on the total amount of the fat or oil composition.
The oil or fat composition according to the present invention, wherein the proportion of unsaturated fatty acids is 0.30 to 0.35% by weight based on the total amount of fatty acids in the oil or fat composition. The fat or oil composition according to the present invention is characterized in that the proportion of unsaturated fatty acids is 0.33 to 0.35% by weight based on the total amount of fatty acids in the fat or oil composition.
The fat or oil composition according to the present invention, wherein the unsaturated fatty acid is selected from the group consisting of C18: 1. c18:2 or C18:3n 6. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 1 is 0.01 to 0.2% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 3n6 is 0.25 to 0.27% by weight.
The fat or oil composition according to the present invention is characterized in that the proportion of saturated fatty acids is 99.64 to 99.7% by weight based on the total amount of fatty acids in the fat or oil composition.
The fat or oil composition according to the present invention, wherein the saturated fatty acid is selected from the group consisting of C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0. The fat or oil composition according to the present invention, wherein the ratio of C6: the proportion of 0 is 0.10 to 0.12% by weight. The fat or oil composition according to the present invention, wherein the ratio of C8: the proportion of 0 is 8.0 to 15.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C8: the proportion of 0 is 9.0 to 13.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C10: the proportion of 0 is 8.0 to 14.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C10: the proportion of 0 is 8.5 to 13.0% by weight. The oil or fat composition according to the present invention, wherein the ratio of C12: the proportion of 0 is 31.0 to 37.5% by weight. The fat or oil composition according to the present invention, wherein the ratio of C12: the proportion of 0 is from 32.0 to 36.5% by weight. The fat or oil composition according to the present invention, wherein the ratio of C14: the proportion of 0 is 11.5 to 14.0% by weight. The fat or oil composition according to the present invention, wherein the ratio of C14: the proportion of 0 is 12.0 to 13.8% by weight. The fat or oil composition according to the present invention, wherein the ratio of C16: the proportion of 0 is 8.0 to 9.5% by weight. The fat or oil composition according to the present invention, wherein the ratio of C16: the proportion of 0 is 8.5 to 9.3% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 0 is from 19.0 to 22.8% by weight. The fat or oil composition according to the present invention, wherein the ratio of C18: the proportion of 0 is 20.5 to 22.5% by weight.
The fat or oil composition according to the present invention is characterized in that the fatty acid-derived portion of the medium-chain fatty acid triglyceride is a linear or branched, saturated or unsaturated fatty acid having 8 to 10 carbon atoms.
The invention provides a preparation method of an emulsion composition, which comprises the steps of preparing a water phase, preparing an oil phase, mixing the prepared water phase and the prepared oil phase, homogenizing, cooling and whipping.
The preparation method of the present invention comprises 50 to 65 wt% of the water phase and 20 to 35 wt% of the oil phase, based on the total amount of the emulsion composition, and the solid fat content SFC of the fat in the oil phase at 25 ℃ is 20 to 50 wt%.
The production method according to the present invention is a method for producing an oil-and-fat composition having a solid fat content of 55 to 75 wt%, preferably 58 to 73 wt%, at 10 ℃ of the oil-and-fat in the oil phase, based on the total amount of the oil phase.
The production method according to the present invention is a method for producing an oil-and-fat composition containing 40 to 60 wt%, preferably 42 to 58 wt% of solid fat at 20 ℃ of the oil-and-fat in the oil phase, based on the total amount of the oil phase. The preparation method according to the present invention, wherein in the step of preparing the aqueous phase, the sweetener, the salt, the hydrophilic emulsifier and the thickener are added to water, stirred and heated to obtain the aqueous phase.
According to the preparation method, in the oil phase preparation step, after the medium-chain fatty acid triglyceride and any one of palm kernel oil fractionated stearin and hydrogenated palm kernel oil are heated and stirred, the lipophilic emulsifier is added to obtain the oil phase.
The preparation method according to the present invention, wherein the step of mixing the prepared aqueous phase and the prepared oil phase adds the obtained oil phase to the obtained aqueous phase to obtain an emulsion.
According to the preparation method, the emulsion obtained in the homogenization step is homogenized twice.
The preparation method according to the present invention, wherein the cooling step includes a quenching step and a freezing step.
The preparation method according to the invention further comprises a curing step between the quenching step and the freezing step.
The preparation method according to the present invention further comprises a thawing step after the cooling step.
The preparation method according to the present invention, wherein the whipping step is performed after the thawing step.
The invention provides cream which comprises the emulsion composition or the grease composition or the emulsion composition prepared by the preparation method.
The present invention provides a food product comprising the emulsion composition according to the present invention, the fat composition according to the present invention, or the cream according to the present invention.
Effects of the invention
According to the invention, the palm kernel oil is adopted to separate stearin (PKST) or Hydrogenated Palm Kernel Oil (HPKO) and medium-carbon chain fatty acid triglyceride (MCT), and the problems of poor product foamability, rough product foam and the like are solved after the palm kernel oil and the Hydrogenated Palm Kernel Oil (HPKO) are mixed according to a certain proportion, and the problems of system stability and whipping stability of the MCT-containing oil composition in whipped non-dairy cream, such as 'bean curd residue' state caused by abnormal unfreezing of the product, oil-water separation, incapability of whipping and whipping, poor whipping and whipping stability and the like, are solved.
Drawings
FIG. 1 is an exemplary flow chart of a method of preparing the emulsion composition of the present invention.
Detailed Description
The present invention provides an emulsion composition characterized by containing 50 to 65 wt% of a water phase and 20 to 35 wt% of an oil phase, based on the total amount of the emulsion composition, and by containing 20 to 50 wt% of a solid fat content SFC of an oil or fat in the oil phase at 25 ℃. The oily phase comprises medium chain fatty acid triglycerides (MCT) and any one selected from palm kernel oil fractionated stearin (PKST) or Hydrogenated Palm Kernel Oil (HPKO).
In the emulsion composition of the present invention, the content of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 14 to 30% by weight, preferably 15 to 25% by weight, and more preferably 17 to 20% by weight, based on the total amount of the emulsion composition. In one embodiment of the invention, the palm kernel oil fractionated stearin is present in an amount of 18.4 wt.% based on the total emulsion composition. In one embodiment of the invention, the hydrogenated palm kernel oil is present in an amount of 18.4 wt.%, based on the total weight of the emulsion composition.
In the emulsion composition of the present invention, the content of the medium-chain fatty acid triglyceride is 3 to 11% by weight, preferably 3.5 to 10% by weight, and more preferably 4 to 8% by weight, based on the total amount of the emulsion composition. In a specific embodiment of the present invention, the medium carbon chain fatty acid triglyceride is present in an amount of 4.6 wt.%, based on the total amount of the emulsion composition.
In the emulsion composition of the present invention, the content of the aqueous phase is 55 to 60% by weight based on the total amount of the emulsion composition. In a specific embodiment of the present invention, the aqueous phase is present in an amount of 57.3 wt.%, based on the total amount of the emulsion composition.
In the emulsion composition of the present invention, the oil phase is contained in an amount of 20 to 30% by weight based on the total amount of the emulsion composition. In a specific embodiment of the present invention, the oil phase is present in an amount of 23.0 wt.%, based on the total amount of the emulsion composition.
In the emulsion composition of the present invention, the solid fat content of the fat or oil in the oil phase at 25 ℃ is 24 to 48% by weight, preferably 25 to 40% by weight, based on the total amount of the oil phase. In a specific embodiment of the present invention, the solid fat content of the fat or oil in the oil phase at 25 ℃ is 25.15 wt%, 29.31 wt%, 38.36 wt%, 38.86 wt%, based on the total amount of the oil phase.
In the emulsion composition of the present invention, the solid fat content of the fat or oil in the oil phase at 10 ℃ is 55 to 75% by weight, preferably 58 to 73% by weight, based on the total amount of the oil phase. In a specific embodiment of the present invention, the solid fat content of the fat or oil in the oil phase at 10 ℃ is 59.94% by weight, 61.65% by weight, 71.23% by weight, 72.18% by weight, based on the total amount of the oil phase.
In the emulsion composition of the present invention, the solid fat content of the fat or oil in the oil phase at 20 ℃ is 40 to 60% by weight, preferably 42 to 58% by weight, based on the total amount of the oil phase. In a specific embodiment of the present invention, the solid fat content of the fat or oil in the oil phase at 20 ℃ is 43.67 wt%, 44.30 wt%, 55.93 wt%, 57.90 wt%, based on the total amount of the oil phase.
In a preferred embodiment of the present invention, in the emulsion composition of the present invention, the oil phase comprises medium chain fatty acid triglycerides and palm kernel oil fractionated stearin.
In the emulsion composition of the present invention, the solid fat content of the fat or oil in the oil phase at 30 ℃ is 0.1 to 10% by weight, preferably 0.2 to 8% by weight, based on the total amount of the oil phase. In a specific embodiment of the present invention, the solid fat content of the fat or oil in the oil phase at 30 ℃ is 0.33% by weight or 6.24% by weight based on the total amount of the oil phase.
In the emulsion composition of the present invention, the proportion of unsaturated fatty acids (USFA) is 5.8 to 7.1% by weight, preferably 6.0 to 7.0% by weight, and more preferably 6.2 to 6.9% by weight, based on the total amount of fatty acids in the oil phase. In a specific embodiment of the present invention, the proportion of unsaturated fatty acids in the fatty acid composition of the oil phase is 6.32 wt% and 6.81 wt%, based on the total amount of fatty acids in the oil phase.
The unsaturated fatty acids (USFA) are selected from C18: 1. c18:2 or C18:3n 6.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the proportion of 1 is 5.0 to 6.1% by weight, preferably 5.3 to 5.9% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the ratio of 1 was 5.44 wt% and 5.86 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the proportion of 2 is 0.75 to 0.88 wt.%, preferably 0.80 to 0.85 wt.%. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the ratio of 2 was 0.80 wt% and 0.85 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the proportion of 3n6 is 0.09 to 0.10% by weight.
In the emulsion composition of the present invention, the proportion of saturated fatty acids is 92.9 to 94.2% by weight, preferably 93.0 to 94.0% by weight, and more preferably 93.1 to 93.8% by weight, based on the total amount of fatty acids in the oil phase. In a specific embodiment of the present invention, the proportion of saturated fatty acids is 93.19 wt%, 93.78 wt%, based on the total amount of fatty acids in the oil phase.
The saturated fatty acid is selected from C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C8: the proportion of 0 is 7.0 to 14.0% by weight, preferably 8.0 to 13.0% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C8: the ratio of 0 was 8.61 wt% and 12.01 wt%.
In the emulsion composition of the present invention, the ratio of C10: the proportion of 0 is 7.5 to 14.0% by weight, preferably 8.0 to 13.0% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C10: the ratio of 0 was 8.80 wt% and 12.13 wt%.
In the emulsion composition of the present invention, the ratio of C12: the proportion of 0 is 36.0 to 44.5% by weight, preferably 38.0 to 43.5% by weight. In a specific embodiment of the present invention, the fatty acid composition of the oil phase comprises, based on the total amount of fatty acids in the oil phase, a ratio of C12: the ratio of 0 is 39.19 wt%, 43.22 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, C14: the proportion of 0 is 17.5 to 21.5% by weight, preferably 18.5 to 20.5% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C14: the ratio of 0 was 18.96 wt% and 20.46 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C16: the proportion of 0 is 8.4 to 10.0% by weight, preferably 8.8 to 9.6% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C16: the ratio of 0 was 8.92 wt% and 9.46 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the proportion of 0 is 2.3 to 2.7% by weight, preferably 2.4 to 2.6% by weight. In a particular embodiment of the invention, the ratio of C18: the ratio of 0 was 2.47 wt% and 2.59 wt%.
In a preferred embodiment of the present invention, in the emulsion composition of the present invention, the oily phase comprises medium chain fatty acid triglycerides and hydrogenated palm kernel oil.
In the emulsion composition of the present invention, the solid fat content of the fat or oil in the oil phase at 30 ℃ is 12 to 24% by weight, preferably 15 to 23% by weight, based on the total amount of the oil phase. In a specific embodiment of the present invention, the solid fat content of the fat or oil in the oil phase at 30 ℃ is 15.68% by weight or 22.32% by weight based on the total amount of the oil phase.
In the emulsion composition of the present invention, the solid fat content of the fat or oil in the oil phase at 35 ℃ is 7.5 to 11.5% by weight, preferably 8.0 to 11.0% by weight, based on the total amount of the oil phase. In a specific embodiment of the present invention, the solid fat content of the fat or oil in the oil phase at 35 ℃ is 8.39 wt% or 10.70 wt% based on the total amount of the oil phase.
In the emulsion composition of the present invention, the solid fat content of the fat or oil in the oil phase at 40 ℃ is 3.5 to 6.0% by weight, preferably 3.8 to 5.8% by weight, based on the total amount of the oil phase. In a specific embodiment of the present invention, the solid fat content of the fat or oil in the oil phase at 40 ℃ is 4.08% by weight or 5.43% by weight based on the total amount of the oil phase.
In the emulsion composition of the present invention, the proportion of unsaturated fatty acids (USFA) is 0.30 to 0.35% by weight based on the total amount of fatty acids in the oil phase. In a specific embodiment of the present invention, the proportion of unsaturated fatty acids is 0.33 wt%, 0.35 wt% based on the total amount of fatty acids in the oil phase.
The unsaturated fatty acids (USFA) are selected from C18: 1. c18:2 or C18:3n 6.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the proportion of 1 is 0.08% by weight.
The emulsion composition of the present invention preferably does not contain a C18:2.
in the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the proportion of 3n6 is 0.25 to 0.27% by weight.
In the emulsion composition of the present invention, the proportion of saturated fatty acids is 99.64 to 99.7% by weight based on the total amount of fatty acids in the oil phase.
The saturated fatty acid is selected from C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C6: the proportion of 0 is 0.10 to 0.12% by weight.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C8: the proportion of 0 is 8.0 to 15.0% by weight, preferably 9.0 to 13.0% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C8: the ratio of 0 was 9.4 wt% and 12.49 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C10: the proportion of 0 is 8.0 to 14.0% by weight, preferably 8.5 to 13.0% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C10: the ratio of 0 was 9.04 wt% and 12.17 wt%.
In the emulsion composition of the present invention, the ratio of C12: the proportion of 0 is from 31.0 to 37.5% by weight, preferably from 32.0 to 36.5% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C12: the ratio of 0 was 32.52 wt% and 36.00 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, C14: the proportion of 0 is 11.5 to 14.0% by weight, preferably 12.0 to 13.8% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C14: the ratio of 0 was 12.69 wt% and 13.76 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, C16: the proportion of 0 is 8.0 to 9.5% by weight, preferably 8.5 to 9.3% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C16: the ratio of 0 was 8.65 wt% and 9.21 wt%.
In the emulsion composition of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the proportion of 0 is 19.0 to 22.8% by weight, preferably 20.5 to 22.5% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the oil phase, the ratio of C18: the ratio of 0 was 21.04 wt%, 22.11 wt%.
In the present invention, the medium-chain fatty acid triglyceride is a linear or branched, saturated or unsaturated fatty acid in which the fatty acid-derived portion of the triglyceride is a linear or branched fatty acid having 6 to 12 (preferably 8 to 10) carbon atoms.
In the present invention, palm kernel oil fractionated stearin (PKST) generally refers to a solid fraction obtained by freeze crystallization of palm kernel oil, which has a higher melting point, a lower iodine value and a higher degree of fatty acid saturation than palm kernel oil.
In the present invention, hydrogenated Palm Kernel Oil generally refers to high fatty acid saturation fat obtained by a complete hydrogenation process of Palm Kernel Oil (PKO), and the iodine value of typical hydrogenated Palm Kernel Oil is generally not higher than 4.
The emulsion composition of the present invention further comprises at least one of a sweetener, an emulsifier, a thickener, a flavor, a moisture retainer, or edible salt.
The sweetener is at least one of corn syrup or white granulated sugar; the emulsifier is at least one selected from sodium caseinate, tween 60, monoglyceride, diglyceride or span 60; the thickening agent is selected from at least one of hydroxypropyl methyl cellulose, xanthan gum, guar gum or sodium alginate; the essence is edible essence; the water retention agent is dipotassium hydrogen phosphate. The hydrophilic emulsifier comprises sodium caseinate, and the lipophilic emulsifier comprises at least one of tween 60, monoglyceride, diglycerol fatty acid ester or span 60.
The emulsion composition of the present invention can be prepared by the following method for preparing an emulsion composition.
The preparation method of the emulsion composition comprises the steps of preparing a water phase, preparing an oil phase, mixing the prepared water phase and the prepared oil phase, homogenizing, cooling and whipping.
The preparation method of the present invention comprises 50 to 65 wt% of the water phase and 20 to 35 wt% of the oil phase, based on the total amount of the emulsion composition, and the solid fat content SFC of the fat in the oil phase at 25 ℃ is 20 to 50 wt%.
The production method according to the present invention is a method for producing an oil-and-fat composition having a solid fat content of 55 to 75 wt%, preferably 58 to 73 wt%, at 10 ℃ of the oil-and-fat in the oil phase, based on the total amount of the oil phase.
The production method according to the present invention is a method for producing an oil-and-fat composition containing 40 to 60 wt%, preferably 42 to 58 wt% of solid fat at 20 ℃ of the oil-and-fat in the oil phase, based on the total amount of the oil phase.
In the method for producing the emulsion composition of the present invention, in the step of producing the aqueous phase, the sweetener, the salt, the hydrophilic emulsifier and the thickener are added to water, stirred and heated (e.g., 70 ℃) to obtain the aqueous phase.
In the method for producing the emulsion composition of the present invention, in the step of producing the oil phase, the medium-chain fatty acid triglyceride and any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil are heated (for example, 65 ℃) and stirred, and then the lipophilic emulsifier is added to obtain the oil phase.
In the method for preparing the emulsion composition of the present invention, the step of mixing the prepared aqueous phase and the prepared oil phase adds the obtained oil phase to the obtained aqueous phase to obtain the emulsion. The lost moisture is replenished as the case may be.
The preparation method of the emulsion composition also comprises a sterilization step. The sterilization step is, for example, pasteurization (heating the emulsion at 80 ℃ for 5 to 10 min).
In the preparation method of the emulsion composition of the present invention, in the homogenization step, the obtained emulsion is homogenized twice. For example 300bar and 500 bar.
In the method for producing the emulsion composition of the present invention, the cooling step includes a quenching step and a freezing step. In the quenching step, the mixture is cooled to 10-15 ℃ by using a low-temperature bath (LAUDA RE 212) at-10 ℃. The freezing step is carried out by, for example, freezing and storing in a refrigerator at a temperature of-18 ℃ or lower.
In the method for preparing the emulsion composition of the present invention, a curing step is further included between the quenching step and the freezing step. In the curing step, for example, the emulsion is cured for more than 6 hours in a refrigerator at 4 ℃.
The method for preparing the emulsion composition of the present invention further comprises a thawing step after the cooling step. The thawing step is, for example, thawing the frozen sample at 4 to 10 ℃ for 24 hours or more.
In the method for producing the emulsion composition of the present invention, the whipping step is performed after the thawing step. The whipping step is for example carried out on the thawed sample at 4 ℃ to 10 ℃ (sreda AR005 type whisk).
The above-mentioned emulsion composition of the present invention can be prepared by the above-mentioned preparation method of the emulsion composition of the present invention, and the relevant description in the preparation method refers to the relevant description in the above-mentioned emulsion composition of the present invention.
The present invention also provides an oil or fat composition for whipped cream, characterized in that the oil or fat composition has a solid fat content of 20 to 50% by weight, preferably 24 to 48% by weight, more preferably 25 to 40% by weight at 25 ℃. In an embodiment of the present invention, the solid fat content of the oil or fat composition at 25 ℃ is 25.15 wt%, 29.31 wt%, 38.36 wt%, 38.86 wt%, based on the total amount of the oil or fat composition. The fat composition of the present invention comprises any one selected from palm kernel oil fractionated stearin and hydrogenated palm kernel oil and medium-chain fatty acid triglyceride, wherein the content of the medium-chain fatty acid triglyceride is 15 to 30% by weight, preferably 18 to 25% by weight, based on the total amount of the fat composition. In a specific embodiment of the present invention, the medium-chain fatty acid triglyceride is contained in an amount of 20 wt% based on the total amount of the fat and oil composition.
In the fat composition of the present invention, the content of any one selected from palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 70 to 85% by weight, preferably 75 to 82% by weight, based on the total amount of the fat composition. In one embodiment of the present invention, the palm kernel oil fractionated stearin is contained in an amount of 80 wt% based on the total amount of the fat and oil composition. In another embodiment of the present invention, the hydrogenated palm kernel oil is present in an amount of 80 wt.%, based on the total amount of the fat and oil composition. In the fat or oil composition of the present invention, the solid fat content at 10 ℃ of the fat or oil composition is 55 to 75% by weight, preferably 58 to 73% by weight, based on the total weight of the fat or oil composition. In a specific embodiment of the present invention, the solid fat content of the fat and oil composition at 10 ℃ is 59.94 wt%, 61.65 wt%, 71.23 wt%, 72.18 wt%, based on the total amount of the fat and oil composition.
In the fat or oil composition of the present invention, the solid fat content at 20 ℃ of the fat or oil composition is 40 to 60% by weight, preferably 42 to 58% by weight, based on the total weight of the fat or oil composition. In a specific embodiment of the present invention, the solid fat content of the oil or fat composition at 20 ℃ is 43.67 wt%, 44.30 wt%, 55.93 wt%, 57.90 wt%, based on the total amount of the oil or fat composition.
In a preferred embodiment of the present invention, the fat and oil composition of the present invention contains medium-chain fatty acid triglyceride and palm kernel oil fractionated stearin.
In the fat or oil composition of the present invention, the solid fat content at 30 ℃ of the fat or oil composition is 0.1 to 10% by weight, preferably 0.2 to 8% by weight, based on the total amount of the fat or oil composition. In a specific embodiment of the present invention, the solid fat content of the oil or fat composition at 30 ℃ is 0.33% by weight or 6.24% by weight based on the total amount of the oil or fat composition.
In the fat or oil composition of the present invention, the proportion of unsaturated fatty acids is 5.8 to 7.1% by weight, preferably 6.0 to 7.0% by weight, and more preferably 6.2 to 6.9% by weight, based on the total amount of fatty acids in the fat or oil composition. In a specific embodiment of the present invention, the ratio of the unsaturated fatty acid is 6.32 wt% and 6.81 wt% based on the total amount of fatty acids in the fat or oil composition.
The unsaturated fatty acids (USFA) are selected from C18: 1. c18:2 or C18:3n 6.
In the fat or oil composition of the present invention, the ratio of C18: the proportion of 1 is 5.0 to 6.1% by weight, preferably 5.3 to 5.9% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, the ratio of C18: the ratio of 1 was 5.44 wt% and 5.86 wt%.
In the fat or oil composition of the present invention, the ratio of C18: the proportion of 2 is 0.75 to 0.88 wt.%, preferably 0.80 to 0.85 wt.%. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, the ratio of C18: the ratio of 2 was 0.80 wt% and 0.85 wt%.
In the fat or oil composition of the present invention, the ratio of C18: the proportion of 3n6 is 0.09 to 0.10% by weight.
In the fat or oil composition of the present invention, the proportion of saturated fatty acids is 92.9 to 94.2% by weight, preferably 93.0 to 94.0% by weight, and more preferably 93.1 to 93.8% by weight, based on the total amount of fatty acids in the fat or oil composition. In a specific embodiment of the present invention, the ratio of saturated fatty acids is 93.19 wt% and 93.78 wt% based on the total amount of fatty acids in the fat or oil composition.
The saturated fatty acid is selected from C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0.
In the fat or oil composition of the present invention, the ratio of C8: the proportion of 0 is 7.0 to 14.0% by weight, preferably 8.0 to 13.0% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, the ratio of C8: the ratio of 0 was 8.61 wt% and 12.01 wt%.
In the fat or oil composition of the present invention, the ratio of C10: the proportion of 0 is 7.5 to 14.0% by weight, preferably 8.0 to 13.0% by weight. In a specific embodiment of the present invention, the ratio of C10: the ratio of 0 was 8.80 wt% and 12.13 wt%.
In the fat or oil composition of the present invention, the ratio of C12: the proportion of 0 is 36.0 to 44.5% by weight, preferably 38.0 to 43.5% by weight. In a specific embodiment of the present invention, the fatty acid composition of the oil phase is a composition in which the ratio of C12: the ratio of 0 is 39.19 wt%, 43.22 wt%.
In the fat or oil composition of the present invention, the ratio of C14: the proportion of 0 is 17.5 to 21.5% by weight, preferably 18.5 to 20.5% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, C14: the ratio of 0 was 18.96 wt% and 20.46 wt%.
In the fat or oil composition of the present invention, the ratio of C16: the proportion of 0 is 8.4 to 10.0% by weight, preferably 8.8 to 9.6% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, C16: the ratio of 0 was 8.92 wt% and 9.46 wt%.
In the fat or oil composition of the present invention, the ratio of C18: the proportion of 0 is 2.3 to 2.7% by weight, preferably 2.4 to 2.6% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, the ratio of C18: the ratio of 0 was 2.47 wt% and 2.59 wt%.
In a preferred embodiment of the present invention, the fat and oil composition contains medium-chain fatty acid triglycerides and hydrogenated palm kernel oil.
In the fat or oil composition of the present invention, the solid fat content at 30 ℃ of the fat or oil composition is 12 to 24% by weight, preferably 15 to 23% by weight, based on the total amount of the fat or oil composition. In a specific embodiment of the present invention, the solid fat content of the oil or fat composition at 30 ℃ is 15.68 wt% and 22.32 wt%, based on the total amount of the oil or fat composition.
In the fat or oil composition of the present invention, the solid fat content at 35 ℃ of the fat or oil composition is 7.5 to 11.5% by weight, preferably 8.0 to 11.0% by weight, based on the total amount of the fat or oil composition. In a specific embodiment of the present invention, the solid fat content of the oil or fat composition at 35 ℃ is 8.39 wt% or 10.70 wt% based on the total amount of the oil or fat composition.
In the oil or fat composition of the present invention, the solid fat content of the oil or fat composition at 40 ℃ is 3.5 to 6.0 wt%, preferably 3.8 to 5.8 wt%, based on the total amount of the oil or fat composition. In a specific embodiment of the present invention, the solid fat content of the fat or oil composition at 40 ℃ is 4.08% by weight or 5.43% by weight based on the total amount of the fat or oil composition.
In the fat or oil composition of the present invention, the proportion of unsaturated fatty acids is 0.30 to 0.35% by weight, preferably 0.33 to 0.35% by weight, based on the total amount of fatty acids in the fat or oil composition.
The unsaturated fatty acids (USFA) are selected from C18: 1. c18:2 or C18:3n 6.
In the fat or oil composition of the present invention, the ratio of C18: the proportion of 1 is 0.08% by weight.
The fat or oil composition of the present invention preferably does not contain a C18:2.
in the fat or oil composition of the present invention, the ratio of C18: the proportion of 3n6 is 0.25 to 0.27% by weight.
In the oil or fat composition of the present invention, the proportion of saturated fatty acids is 99.64 to 99.7% by weight based on the total amount of fatty acids in the oil or fat composition.
The saturated fatty acid is selected from C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0.
In the fat or oil composition of the present invention, the ratio of C6: the proportion of 0 is 0.10 to 0.12% by weight.
In the fat or oil composition of the present invention, the ratio of C8: the proportion of 0 is 8.0 to 15.0% by weight, preferably 9.0 to 13.0% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, C8: the ratio of 0 was 9.4 wt% and 12.49 wt%.
In the fat or oil composition of the present invention, the ratio of C10: the proportion of 0 is 8.0 to 14.0% by weight, preferably 8.5 to 13.0% by weight. In a specific embodiment of the present invention, the ratio of C10: the ratio of 0 was 9.04 wt% and 12.17 wt%.
In the fat or oil composition of the present invention, the ratio of C12: the proportion of 0 is 31.0 to 37.5% by weight, preferably 32.0 to 36.5% by weight. In a specific embodiment of the present invention, the ratio of C12: the ratio of 0 was 32.52 wt% and 36.00 wt%.
In the fat or oil composition of the present invention, the ratio of C14: the proportion of 0 is 11.5 to 14.0% by weight, preferably 12.0 to 13.8% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, C14: the ratio of 0 was 12.69 wt% and 13.76 wt%.
In the fat or oil composition of the present invention, the ratio of C16: the proportion of 0 is 8.0 to 9.5% by weight, preferably 8.5 to 9.3% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, C16: the ratio of 0 was 8.65 wt% and 9.21 wt%.
In the fat or oil composition of the present invention, the ratio of C18: the proportion of 0 is 19.0 to 22.8% by weight, preferably 20.5 to 22.5% by weight. In a specific embodiment of the present invention, based on the total amount of fatty acids in the fat or oil composition, the ratio of C18: the ratio of 0 was 21.04 wt%, 22.11 wt%.
In the fat or oil composition of the present invention, the fatty acid-derived portion of the medium-chain fatty acid triglyceride is a linear or branched, saturated or unsaturated fatty acid having 6 to 12 (preferably 8 to 10) carbon atoms.
The present invention also provides cream containing the emulsion composition of the present invention, the fat or oil composition of the present invention, or the emulsion composition prepared by the method for producing the emulsion composition of the present invention.
The present invention also provides a food product comprising the emulsion composition of the present invention, an emulsion composition produced by the method for producing the emulsion composition of the present invention, the fat or oil composition of the present invention, or the cream of the present invention.
One embodiment of a method for preparing the emulsion composition of the present invention is shown in table 1 below.
TABLE 1
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 procedures, in which specific conditions are not noted in the following examples, are generally carried out according to conventional conditions or according to conditions recommended by the manufacturers. All percentages, ratios, proportions, or parts are by weight unless otherwise specified.
The weight volume percentage units in the present invention are well known to those skilled in the art and refer to, for example, the weight of solute in a 100 ml solution.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. The preferred embodiments and materials described herein are intended to be exemplary only.
Examples
Examples 1 to 2 and comparative examples 1 to 7
Table 2 example 1 contents of ingredients
Preparing an aqueous phase: 573g of water are weighed into a beaker and heated to 70 ℃ with stirring. Ingredients such as corn syrup, white granulated sugar, sodium caseinate, hydroxypropyl methylcellulose, xanthan gum, guar gum, sodium alginate, dipotassium hydrogen phosphate and edible salt were weighed into water according to the percentages in table 1.
Preparing an oil phase: 184g of PKST and 46g of MCT were weighed into a beaker and heated to 65 ℃. The ingredients such as tween 60, mono-diglycerol fatty acid ester and span 60 were weighed according to the percentage in table 1 and added to the oil phase in sequence. The Fatty Acid Composition (FAC) (%) of the oil phase prepared is shown in table 3.
Mixing: slowly pouring the oil phase into the water phase during stirring, and supplementing to 1000g with 65 ℃ water to obtain emulsion.
Pasteurization: heating the emulsion at 65-80 deg.C for 5-15 min.
Homogenizing: the emulsion was homogenized twice at 300bar and 500 bar.
Quenching: cooling to less than 15 ℃ by adopting a low-temperature bath tank at the temperature of-10 ℃.
Curing: aging the emulsion at 4 deg.C for 6-8h.
Freezing: the cured sample is stored in a refrigerator at-18 ℃ for freezing.
Unfreezing: the frozen samples were placed in a refrigerator to thaw for 24h at 4 ℃.
Stirring: after thawing, the sample is beaten at 4-10 ℃.
Example 2 and comparative examples 1 to 7 were prepared in the same manner as in example 1, except that the contents of PKST and MCT were different.
TABLE 3
Note: 1. the Iodine Value (IV) is determined by reference to GB/T5532-2008.
2. The melting point was measured with AOCS Cc 3-25-2009.
3. SFC was determined with reference to AOCS Cd 16b-93-2009.
4. Viscosity measurements A Brookfield DV2T-LV (TC-550 AP) viscometer, spindle: LV 03, rotation speed: 100 rpm/min.
5. Hardness testing using a ta.xt plus texture tester, probe: AB/E35mm, pretest Speed:1.50 mm/sec, test Speed:2.00 mm/sec, posttest Speed:2.00 mm/sec, distance:25.00mm, trigger Force:20.0g.
6. The measurement of the whipping rate refers to SB/T10419-2007 non-dairy cream.
7. The freezing phenomenon, thawing phenomenon and mouthfeel were judged by sensory evaluation by experimenters.
TABLE 4
Note: FAC was determined with reference to AOCS Ce If-96-2001.
Examples 3 to 4 and comparative examples 8 to 12
Table 5 example 3 ingredients content
Preparing an aqueous phase: 573g of water are weighed into a beaker and heated to 70 ℃ with stirring. Adding corn syrup, white granulated sugar, sodium caseinate, hydroxypropyl methyl cellulose, xanthan gum, guar gum, sodium alginate, dipotassium hydrogen phosphate and edible salt into water.
Preparing an oil phase: 184g HPKO and 46g MCT were weighed into a beaker and heated to 65 ℃. Adding Tween 60, mono-diglycerol fatty acid ester and span 60 into oil phase in sequence. The Fatty Acid Composition (FAC) (%) of the oil phase prepared is shown in table 6.
Mixing: slowly pouring the oil phase into the water phase while stirring, and supplementing to 1000g with 65 deg.C water to obtain emulsion.
Pasteurization: heating the emulsion at 65-80 deg.C for 5-15 min.
Homogenizing: the emulsion was homogenized twice at 300bar and 500 bar.
Quenching: cooling to 10 ℃ by adopting a low-temperature bath tank at the temperature of-10 ℃.
Curing: aging the emulsion at 4 deg.C for 6-8h.
Freezing: the cured sample is stored in a refrigerator at-18 ℃ for freezing.
Unfreezing: the frozen samples were placed in a refrigerator to thaw for 24h at 4 ℃.
Stirring: after thawing, the samples were whipped at 10 ℃.
Example 4 and comparative examples 8 to 12 were prepared in the same manner as in example 3, except that the contents of PKST and MCT were different.
TABLE 6
Note: 1. the Iodine Value (IV) is determined by reference to GB/T5532-2008.
2. The melting point was measured with AOCS Cc 3-25-2009.
3. SFC was determined with reference to AOCS Cd 16b-93-2009.
4. Viscosity measurements A Brookfield DV2T-LV (TC-550 AP) viscometer, spindle: LV 03, rotation speed: 100 rpm/min.
5. Hardness testing using a ta.xt plus texture tester, probe: AB/E35mm, pretest Speed:1.50 mm/sec, test Speed:2.00 mm/sec, posttest Speed:2.00 mm/sec, distance:25.00mm, trigger Force:20.0g.
6. The measurement of the whipping rate refers to SB/T10419-2007 non-dairy cream.
7. The freezing phenomenon, thawing phenomenon and mouthfeel were judged by sensory evaluation by experimenters.
TABLE 7
Note: FAC was determined with reference to AOCS Ce If-96-2001.
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.
Claims (151)
1. An emulsion composition characterized by comprising 50 to 65% by weight of water and 20 to 35% by weight of an oil base based on the total amount of the emulsion composition,
the solid fat content of the grease in the oil base at 25 ℃ is 20-50 wt% based on the total weight of the oil base,
said oil base comprises any one selected from palm kernel oil fractionated stearin or hydrogenated palm kernel oil and medium carbon chain fatty acid triglycerides,
the solid fat content of the oil at 10 ℃ in the oil base is 55 to 75 weight percent based on the total weight of the oil base,
the solid fat content of the grease in the oil base at 20 ℃ is 40-60 wt% based on the total weight of the oil base,
the content of any one of the palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 14 to 30% by weight based on the total weight of the emulsion composition,
the content of the medium chain fatty acid triglyceride is 3 to 11% by weight based on the total amount of the emulsion composition.
2. The emulsion composition according to claim 1, wherein the moisture content is 55 to 65% by weight based on the total amount of the emulsion composition.
3. The emulsion composition according to claim 1 or 2, wherein the moisture content is 55 to 60% by weight based on the total amount of the emulsion composition.
4. The emulsion composition according to claim 1 or 2, wherein the oil base is contained in an amount of 20 to 30% by weight based on the total amount of the emulsion composition.
5. The emulsion composition according to claim 1 or 2, wherein the solid fat content at 25 ℃ of the oil-and-fat in the oil base is 24 to 48% by weight based on the total amount of the oil base.
6. The emulsion composition according to claim 1 or 2, wherein the solid fat content at 25 ℃ of the oil-and-fat in the oil base is 25 to 40% by weight based on the total amount of the oil base.
7. The emulsion composition according to claim 1 or 2, wherein the solid fat content at 10 ℃ of the oil-and-fat in the oil base is 58 to 75% by weight based on the total amount of the oil base.
8. The emulsion composition according to claim 1 or 2, wherein the solid fat content at 10 ℃ of the oil-and-fat in the oil base is 58 to 73% by weight based on the total amount of the oil base.
9. The emulsion composition according to claim 1 or 2, wherein the solid fat content of the oil or fat in the oil base at 20 ℃ is 42 to 60% by weight based on the total amount of the oil base.
10. The emulsion composition according to claim 1 or 2, wherein the solid fat content of the oil or fat in the oil base at 20 ℃ is 42 to 58% by weight based on the total amount of the oil base.
11. An emulsion composition according to claim 1 or 2, wherein the oil base comprises medium chain fatty acid triglycerides and palm kernel oil fractionated stearin.
12. The emulsion composition according to claim 11, wherein the solid fat content at 30 ℃ of the oil-and-fat in the oil base is 0.1 to 10% by weight based on the total amount of the oil base.
13. The emulsion composition according to claim 11, wherein the solid fat content of the oil-and-fat in the oil base at 30 ℃ is 0.2 to 8% by weight based on the total amount of the oil base.
14. The emulsion composition according to claim 11, wherein the proportion of unsaturated fatty acids is 5.8 to 7.1% by weight based on the total amount of fatty acids in the oil base.
15. The emulsion composition according to claim 11, wherein the proportion of unsaturated fatty acids is 6.0 to 7.0% by weight based on the total amount of fatty acids in the oil base.
16. The emulsion composition according to claim 11, wherein the proportion of unsaturated fatty acids is 6.2 to 6.9% by weight based on the total amount of fatty acids in the oil base.
17. The emulsion composition of claim 14, wherein the unsaturated fatty acid is selected from the group consisting of C18: 1. c18:2 or C18:3n 6.
18. The emulsion composition of claim 17, wherein the ratio of C18: the proportion of 1 is 5.0 to 6.1% by weight.
19. The emulsion composition of claim 17, wherein the ratio of C18: the proportion of 1 is 5.3 to 5.9% by weight.
20. The emulsion composition of claim 17, wherein the ratio of C18: the proportion of 2 is 0.75 to 0.88% by weight.
21. The emulsion composition of claim 17, wherein the ratio of C18: the proportion of 2 is 0.80 to 0.85% by weight.
22. The emulsion composition of claim 17, wherein the ratio of C18: the proportion of 3n6 is 0.09 to 0.10% by weight.
23. The emulsion composition according to claim 11, wherein the proportion of saturated fatty acids is 92.9 to 94.2% by weight based on the total amount of fatty acids in the oil base.
24. The emulsion composition according to claim 11, wherein the proportion of saturated fatty acids is 93.0 to 94.0% by weight based on the total amount of fatty acids in the oil base.
25. The emulsion composition according to claim 11, wherein the proportion of saturated fatty acids is 93.1 to 93.8% by weight based on the total amount of fatty acids in the oil base.
26. The emulsion composition of claim 23, wherein the saturated fatty acid is selected from the group consisting of C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0.
27. The emulsion composition of claim 26, wherein the ratio of C8: the proportion of 0 is 7.0 to 14.0% by weight.
28. The emulsion composition of claim 26, wherein the ratio of C8: the proportion of 0 is 8.0 to 13.0% by weight.
29. The emulsion composition of claim 26, wherein the ratio of C10: the proportion of 0 is 7.5 to 14.0% by weight.
30. The emulsion composition of claim 26, wherein the ratio of C10: the proportion of 0 is 8.0 to 13.0% by weight.
31. The emulsion composition of claim 26, wherein the ratio of C12: the proportion of 0 is 36.0 to 44.5% by weight.
32. The emulsion composition of claim 26, wherein the ratio of C12: the proportion of 0 is 38.0 to 43.5% by weight.
33. The emulsion composition of claim 26, wherein the ratio of C14: the proportion of 0 is 17.5 to 21.5% by weight.
34. The emulsion composition of claim 26, wherein the ratio of C14: the proportion of 0 is 18.5 to 20.5% by weight.
35. The emulsion composition of claim 26, wherein the ratio of C16: the proportion of 0 is 8.4 to 10.0% by weight.
36. The emulsion composition of claim 26, wherein the ratio of C16: the proportion of 0 is 8.8 to 9.6% by weight.
37. The emulsion composition of claim 26, wherein the ratio of C18: the proportion of 0 is 2.3 to 2.7% by weight.
38. The emulsion composition of claim 26, wherein the ratio of C18: the proportion of 0 is 2.4 to 2.6% by weight.
39. An emulsion composition according to claim 1 or 2, wherein the oil base comprises medium carbon chain fatty acid triglycerides and hydrogenated palm kernel oil.
40. The emulsion composition according to claim 39, wherein the solid fat content at 30 ℃ of the oil-and-fat in the oil base is 12 to 24% by weight based on the total amount of the oil base.
41. The emulsion composition according to claim 39, wherein the solid fat content at 30 ℃ of the oil-based fat is 15 to 23% by weight based on the total amount of the oil-based fat.
42. The emulsion composition according to claim 39, wherein the oil-and-fat in the oil base has a solid fat content of 7.5 to 11.5% by weight at 35 ℃ based on the total amount of the oil base.
43. The emulsion composition according to claim 39, wherein the solid fat content at 35 ℃ of the oil-and-fat in the oil base is 8.0 to 11.0% by weight based on the total amount of the oil base.
44. The emulsion composition according to claim 39, wherein the solid fat content of the fat or oil in the oil base at 40 ℃ is 3.5 to 6.0% by weight based on the total amount of the oil base.
45. An emulsion composition according to claim 39, wherein the oil-and-fat in the oil base has a solid fat content of 3.8 to 5.8% by weight at 40 ℃ based on the total amount of the oil base.
46. An emulsion composition as claimed in claim 39, wherein the proportion of unsaturated fatty acids is from 0.30 to 0.35% by weight, based on the total amount of fatty acids in the oil base.
47. An emulsion composition as claimed in claim 39, wherein the proportion of unsaturated fatty acids is from 0.33 to 0.35% by weight based on the total amount of fatty acids in said oil base.
48. The emulsion composition of claim 46, wherein the unsaturated fatty acid is selected from the group consisting of C18: 1. c18:2 or C18:3n 6.
49. The emulsion composition of claim 48, wherein the ratio of C18: the proportion of 1 is 0.01 to 0.2% by weight.
50. The emulsion composition of claim 48, wherein the ratio of C18: the proportion of 3n6 is 0.25 to 0.27% by weight.
51. An emulsion composition according to claim 39, wherein the proportion of saturated fatty acids is from 99.64 to 99.7% by weight based on the total amount of fatty acids in said oil base.
52. The emulsion composition of claim 51, wherein the saturated fatty acid is selected from the group consisting of C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0.
53. The emulsion composition of claim 52, wherein the ratio of C6: the proportion of 0 is 0.10 to 0.12% by weight.
54. The emulsion composition of claim 52, wherein the weight ratio of C8: the proportion of 0 is 8.0 to 15.0% by weight.
55. The emulsion composition of claim 52, wherein the weight ratio of C8: the proportion of 0 is 9.0 to 13.0% by weight.
56. The emulsion composition of claim 52, wherein the ratio of C10: the proportion of 0 is 8.0 to 14.0% by weight.
57. The emulsion composition of claim 52, wherein the ratio of C10: the proportion of 0 is 8.5 to 13.0% by weight.
58. The emulsion composition of claim 52, wherein the ratio of C12: the proportion of 0 is from 31.0 to 37.5% by weight.
59. The emulsion composition of claim 52, wherein the ratio of C12: the proportion of 0 is 32.0 to 36.5% by weight.
60. The emulsion composition of claim 52, wherein the ratio of C14: the proportion of 0 is 11.5 to 14.0% by weight.
61. The emulsion composition of claim 52, wherein the ratio of C14: the proportion of 0 is 12.0 to 13.8% by weight.
62. The emulsion composition of claim 52, wherein the ratio of C16: the proportion of 0 is 8.0 to 9.5% by weight.
63. The emulsion composition of claim 52, wherein the ratio of C16: the proportion of 0 is 8.5 to 9.3% by weight.
64. The emulsion composition of claim 52, wherein the ratio of C18: the proportion of 0 is 19.0 to 22.8% by weight.
65. The emulsion composition of claim 52, wherein the ratio of C18: the proportion of 0 is 20.5 to 22.5% by weight.
66. The emulsion composition according to claim 1 or 2, wherein the moiety derived from a fatty acid in the medium-chain fatty acid triglyceride is a linear or branched, saturated or unsaturated fatty acid having 8 to 10 carbon atoms.
67. The emulsion composition according to claim 1 or 2, further comprising at least one of a sweetener, an emulsifier, a thickener, a fragrance, a moisture retainer, or a table salt.
68. An emulsion composition according to claim 67, wherein the sweetener is selected from at least one of corn syrup or white granulated sugar; the emulsifier is at least one selected from sodium caseinate, tween 60, monoglyceride, diglyceride fatty acid ester or span 60; the thickening agent is selected from at least one of hydroxypropyl methyl cellulose, xanthan gum, guar gum or sodium alginate; the essence is edible essence; the water retention agent is dipotassium hydrogen phosphate.
69. The emulsion composition according to claim 1 or 2, wherein the content of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 15 to 30% by weight based on the total amount of the emulsion composition.
70. The emulsion composition according to claim 1 or 2, wherein the content of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 15 to 25% by weight based on the total amount of the emulsion composition.
71. The emulsion composition according to claim 1 or 2, wherein the content of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 17 to 20% by weight based on the total amount of the emulsion composition.
72. The emulsion composition according to claim 1 or 2, wherein the medium-chain fatty acid triglyceride is contained in an amount of 3.5 to 11% by weight based on the total amount of the emulsion composition.
73. The emulsion composition according to claim 1 or 2, wherein the medium-chain fatty acid triglyceride is contained in an amount of 3.5 to 10% by weight based on the total amount of the emulsion composition.
74. The emulsion composition according to claim 1 or 2, wherein the medium-chain fatty acid triglyceride is contained in an amount of 4 to 8% by weight based on the total amount of the emulsion composition.
75. An oil and fat composition for whipped cream, characterized in that the solid fat content of the oil and fat composition at 25 ℃ is from 20 to 50% by weight based on the total amount of the oil and fat composition,
the oil or fat composition has a solid fat content of 55 to 75 wt% at 10 ℃ based on the total amount of the oil or fat composition,
the oil or fat composition has a solid fat content of 40 to 60 wt% at 20 ℃ based on the total amount of the oil or fat composition,
the grease composition comprises any one of palm kernel oil fractionated stearin and hydrogenated palm kernel oil and medium-chain fatty acid triglyceride, wherein the content of the medium-chain fatty acid triglyceride is 15-30 wt% based on the total weight of the grease composition,
the content of any one of the palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 70 to 85 wt% based on the total amount of the fat and oil composition.
76. The fat or oil composition according to claim 75, wherein the fat or oil composition has a solid fat content of 24 to 48% by weight at 25 ℃.
77. The fat or oil composition according to claim 75 or 76, wherein the fat or oil composition has a solid fat content of 25 to 40% by weight at 25 ℃.
78. The fat or oil composition according to claim 75 or 76, wherein the fat or oil composition has a solid fat content of 58 to 75% by weight at 10 ℃.
79. The fat or oil composition according to claim 75 or 76, wherein the fat or oil composition has a solid fat content of 58 to 73% by weight at 10 ℃.
80. The fat or oil composition according to claim 75 or 76, wherein the fat or oil composition has a solid fat content of 42 to 60% by weight at 20 ℃.
81. The fat or oil composition according to claim 75 or 76, wherein the fat or oil composition has a solid fat content of 42 to 58% by weight at 20 ℃.
82. The fat composition according to claim 75 or 76, wherein the fat composition comprises any one selected from palm kernel oil fractionated stearin and hydrogenated palm kernel oil and medium-chain fatty acid triglyceride, wherein the medium-chain fatty acid triglyceride is present in an amount of 18 to 30% by weight based on the total fat composition.
83. The fat or oil composition according to claim 75 or 76, wherein the medium-chain fatty acid triglyceride is contained in an amount of 18 to 25% by weight based on the total amount of the fat or oil composition.
84. The fat or oil composition according to claim 75 or 76, wherein the content of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 72 to 85% by weight based on the total amount of the fat or oil composition.
85. The fat or oil composition according to claim 75 or 76, wherein the content of any one selected from the group consisting of palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 75 to 82% by weight based on the total amount of the fat or oil composition.
86. The fat composition according to claim 75 or 76, wherein the fat composition comprises medium carbon chain fatty acid triglycerides and palm kernel oil fractionated stearin.
87. The oil or fat composition according to claim 75 or 76, wherein the oil or fat composition has a solid fat content of 0.1 to 10% by weight at 30 ℃.
88. The fat or oil composition according to claim 75 or 76, wherein the fat or oil composition has a solid fat content of 0.2 to 8% by weight at 30 ℃.
89. The oil or fat composition according to claim 75 or 76, wherein the proportion of unsaturated fatty acids is 5.8 to 7.1% by weight based on the total amount of fatty acids in the oil or fat composition.
90. The oil or fat composition according to claim 75 or 76, wherein the proportion of unsaturated fatty acids is 6.0 to 7.0% by weight based on the total amount of fatty acids in the oil or fat composition.
91. The oil or fat composition according to claim 75 or 76, wherein the proportion of unsaturated fatty acids is 6.2 to 6.9% by weight based on the total amount of fatty acids in the oil or fat composition.
92. The fat or oil composition according to claim 89, wherein the unsaturated fatty acid is selected from the group consisting of C18: 1. c18:2 or C18:3n 6.
93. The fat composition according to claim 92, wherein the ratio of C18: the proportion of 1 is 5.0 to 6.1% by weight.
94. The fat composition according to claim 92, wherein the ratio of C18: the proportion of 1 is 5.3 to 5.9% by weight.
95. The oil or fat composition according to claim 92, wherein the ratio of C18: the proportion of 2 is 0.75 to 0.88% by weight.
96. The fat composition according to claim 92, wherein the ratio of C18: the proportion of 2 is 0.80 to 0.85% by weight.
97. The fat composition according to claim 92, wherein the ratio of C18: the proportion of 3n6 is 0.09 to 0.10% by weight.
98. The fat or oil composition according to claim 89, wherein the proportion of saturated fatty acids is 92.9 to 94.2% by weight based on the total amount of fatty acids in the fat or oil composition.
99. The fat or oil composition according to claim 89, wherein the proportion of saturated fatty acids is 93.0 to 94.0% by weight based on the total amount of fatty acids in the fat or oil composition.
100. The fat or oil composition according to claim 89, wherein the proportion of saturated fatty acids is 93.1 to 93.8% by weight based on the total amount of fatty acids in the fat or oil composition.
101. The fat composition according to claim 98, wherein the saturated fatty acid is selected from the group consisting of C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0.
102. The fat composition according to claim 101, wherein the ratio of C8: the proportion of 0 is 7.0 to 14.0% by weight.
103. The fat composition according to claim 101, wherein the ratio of C8: the proportion of 0 is 8.0 to 13.0% by weight.
104. The fat or oil composition of claim 101, wherein the ratio of C10: the proportion of 0 is 7.5 to 14.0% by weight.
105. The fat composition according to claim 101, wherein the ratio of C10: the proportion of 0 is 8.0 to 13.0% by weight.
106. The fat composition according to claim 101, wherein the ratio of C12: the proportion of 0 is 36.0 to 44.5% by weight.
107. The fat composition according to claim 101, wherein the ratio of C12: the proportion of 0 is 38.0 to 43.5% by weight.
108. The fat composition according to claim 101, wherein the ratio of C14: the proportion of 0 is 17.5 to 21.5% by weight.
109. The fat composition according to claim 101, wherein the ratio of C14: the proportion of 0 is 18.5 to 20.5% by weight.
110. The fat composition according to claim 101, wherein the ratio of C16: the proportion of 0 is 8.4 to 10.0% by weight.
111. The fat composition according to claim 101, wherein the ratio of C16: the proportion of 0 is 8.8 to 9.6% by weight.
112. The fat composition according to claim 101, wherein the ratio of C18: the proportion of 0 is 2.3 to 2.7% by weight.
113. The fat composition according to claim 101, wherein the ratio of C18: the proportion of 0 is 2.4 to 2.6% by weight.
114. The fat composition according to claim 75 or 76, wherein the fat composition comprises medium-chain fatty acid triglycerides and hydrogenated palm kernel oil.
115. The fat composition according to claim 114, wherein the fat composition has a solid fat content of 12 to 24% by weight at 30 ℃ based on the total amount of the fat composition.
116. The fat composition according to claim 114, wherein the fat or oil in the fat composition has a solid fat content of 15 to 23% by weight at 30 ℃.
117. The fat composition according to claim 114, wherein the fat composition has a solid fat content of 7.5 to 11.5% by weight at 35 ℃.
118. The fat composition according to claim 114, wherein the fat composition has a solid fat content of 8.0 to 11.0% by weight at 35 ℃.
119. The fat composition according to claim 114, wherein the fat composition has a solid fat content of 3.5 to 6.0% by weight at 40 ℃.
120. The fat composition according to claim 114, wherein the fat composition has a solid fat content of 3.8 to 5.8% by weight at 40 ℃ based on the total amount of the fat composition.
121. The fat or oil composition according to claim 114, wherein the proportion of unsaturated fatty acids is 0.30 to 0.35% by weight based on the total amount of fatty acids in the fat or oil composition.
122. The oil or fat composition according to claim 114, wherein the proportion of unsaturated fatty acids is from 0.33 to 0.35% by weight, based on the total amount of fatty acids in the oil or fat composition.
123. The fat composition according to claim 121, wherein the unsaturated fatty acid is selected from the group consisting of C18: 1. c18:2 or C18:3n 6.
124. The fat composition according to claim 123, wherein the ratio of C18: the proportion of 1 is 0.01 to 0.2% by weight.
125. The fat composition according to claim 123, wherein the ratio of C18: the proportion of 3n6 is 0.25 to 0.27% by weight.
126. The fat or oil composition according to claim 114, wherein the proportion of saturated fatty acids is 99.64 to 99.7% by weight based on the total amount of fatty acids in the fat or oil composition.
127. The fat composition according to claim 126, wherein the saturated fatty acid is selected from the group consisting of C6: 0. c8: 0. c10: 0. c12: 0. c14: 0. c16:0 or C18: 0.
128. The fat composition according to claim 127, wherein the ratio of C6: the proportion of 0 is 0.10 to 0.12% by weight.
129. The fat composition according to claim 127, wherein the ratio of C8: the proportion of 0 is 8.0 to 15.0% by weight.
130. The fat composition according to claim 127, wherein the ratio of C8: the proportion of 0 is 9.0 to 13.0% by weight.
131. The fat composition according to claim 127, wherein the ratio of C10: the proportion of 0 is 8.0 to 14.0% by weight.
132. The fat composition according to claim 127, wherein the ratio of C10: the proportion of 0 is 8.5 to 13.0% by weight.
133. The oil or fat composition of claim 127, wherein the ratio of C12: the proportion of 0 is 31.0 to 37.5% by weight.
134. The fat composition according to claim 127, wherein the ratio of C12: the proportion of 0 is 32.0 to 36.5% by weight.
135. The fat composition according to claim 127, wherein the ratio of C14: the proportion of 0 is 11.5 to 14.0% by weight.
136. The fat composition according to claim 127, wherein the ratio of C14: the proportion of 0 is 12.0 to 13.8% by weight.
137. The fat composition according to claim 127, wherein the ratio of C16: the proportion of 0 is 8.0 to 9.5% by weight.
138. The fat composition according to claim 127, wherein the ratio of C16: the proportion of 0 is 8.5 to 9.3% by weight.
139. The fat composition according to claim 127, wherein the ratio of C18: the proportion of 0 is 19.0 to 22.8% by weight.
140. The fat composition according to claim 127, wherein the ratio of C18: the proportion of 0 is 20.5 to 22.5% by weight.
141. The fat or oil composition according to claim 75 or 76, wherein the fatty acid-derived portion of the medium-chain fatty acid triglyceride is a linear or branched, saturated or unsaturated fatty acid having 8 to 10 carbon atoms.
142. A method for preparing the emulsion composition according to any one of claims 1 to 74, comprising a step of preparing an aqueous phase, a step of preparing an oil phase, a step of mixing the prepared aqueous phase and the prepared oil phase, a homogenization step, a cooling step, a whipping step,
in the step of preparing the oil phase, after heating and stirring the medium-chain fatty acid triglyceride and any one of palm kernel oil fractionated stearin or hydrogenated palm kernel oil, adding a lipophilic emulsifier to obtain the oil phase,
the solid fat content of the grease in the oil base at 25 ℃ is 20-50 wt% based on the total weight of the oil base,
the solid fat content of the oil at 10 ℃ in the oil base is 55 to 75 weight percent based on the total weight of the oil base,
the solid fat content of the grease in the oil base at 20 ℃ is 40-60 wt% based on the total weight of the oil base,
the content of any one of the palm kernel oil fractionated stearin and hydrogenated palm kernel oil is 14 to 30% by weight based on the total weight of the emulsion composition,
the medium-chain fatty acid triglyceride is contained in an amount of 3 to 11% by weight based on the total amount of the emulsion composition.
143. The method of claim 142, wherein the step of preparing the aqueous phase comprises adding the sweetener, the salt, the hydrophilic emulsifier, and the thickener to water, stirring, and heating to obtain the aqueous phase.
144. The method of claim 142 or 143, wherein the step of mixing the prepared aqueous phase and the prepared oil phase adds the obtained oil phase to the obtained aqueous phase to obtain an emulsion.
145. The method of claim 144, wherein the homogenizing step comprises homogenizing the emulsion twice.
146. The method of claim 145, wherein the cooling step includes a quenching step and a freezing step.
147. The method of claim 146, further comprising a curing step between the quenching step and the freezing step.
148. The method of claim 145, further comprising a thawing step after said cooling step.
149. The method of making as claimed in claim 148, wherein said whipping step is performed after said thawing step.
150. A cream comprising the emulsion composition according to any one of claims 1 to 74 or the fat and oil composition according to any one of claims 75 to 141.
151. A food product comprising the emulsion composition of any one of claims 1 to 74, the fat or oil composition of any one of claims 75 to 141, or the cream of claim 150.
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| CN103181417A (en) * | 2011-12-28 | 2013-07-03 | 丰益(上海)生物技术研发中心有限公司 | Grease composition, composite grease composition, product and preparation method thereof |
| JP6427915B2 (en) * | 2014-03-28 | 2018-11-28 | 株式会社カネカ | Whipped compound cream |
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