CN110999986A - Medium-carbon chain fatty acid powdered oil and preparation method thereof - Google Patents
Medium-carbon chain fatty acid powdered oil and preparation method thereof Download PDFInfo
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- CN110999986A CN110999986A CN201911422801.6A CN201911422801A CN110999986A CN 110999986 A CN110999986 A CN 110999986A CN 201911422801 A CN201911422801 A CN 201911422801A CN 110999986 A CN110999986 A CN 110999986A
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- fatty acid
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- chain fatty
- powdered oil
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- 235000014113 dietary fatty acids Nutrition 0.000 title claims abstract description 17
- 229930195729 fatty acid Natural products 0.000 title claims abstract description 17
- 239000000194 fatty acid Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 150000004667 medium chain fatty acids Chemical class 0.000 claims abstract description 23
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 8
- 102000011632 Caseins Human genes 0.000 claims description 6
- 108010076119 Caseins Proteins 0.000 claims description 6
- 229940080237 sodium caseinate Drugs 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- -1 fatty acid ester Chemical class 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims 2
- 239000002131 composite material Substances 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 19
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 235000020930 dietary requirements Nutrition 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 29
- 235000019198 oils Nutrition 0.000 description 29
- 239000012071 phase Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000013350 formula milk Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000004324 lymphatic system Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 description 1
- 108010004103 Chylomicrons Proteins 0.000 description 1
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 1
- 108090000371 Esterases Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 210000003240 portal vein Anatomy 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- 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
-
- 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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fats And Perfumes (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention relates to medium-carbon chain fatty acid powdered oil and a preparation method thereof, wherein the medium-carbon chain fatty acid powdered oil comprises the following raw material components in percentage by weight: 60-80% of medium-chain fatty acid triglyceride; 20-40% of low GI carrier. The MCT content in the powdered oil is higher than 60 percent, and the powdered oil can be used as food raw materials and food auxiliary materials for developing related foods; in addition, the low GI carrier is adopted, so that the dietary requirements of diabetes patients are met under the condition of meeting the quick functional requirements of human bodies, and in addition, the physicochemical properties and the sensory properties of the powdered oil are ensured through the improvement of the formula and the preparation method and the simple proportioning.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to medium-carbon chain fatty acid powdered oil and a preparation method thereof.
Background
Medium-chain fatty acid triglyceride (MCT) is a kind of oil obtained by chemical methods, and is widely used in the formulation and processing of various foods. Usually from coconut oil or palm oil, is a mixture of saturated triglycerides. Mainly composed of saturated fatty acid octanoic acid (C) containing 8 carbon atoms8H16O2) And decanoic acid (C) which is a saturated fatty acid containing 10 carbon atoms10H20O2) The total content is not less than 95 percent.
Research shows that after entering human body, long chain fatty acid needs to enter intestinal tract after being treated through bile emulsification and pancreas esterase hydrolysis. The triglyceride is recombined with the glycerol in the epithelial cells in the intestinal tract and then participates in the formation of chylomicron, enters the blood circulation through the lymphatic system and is then conveyed to the heart, the liver and the adipose tissues.
The medium-chain fatty acid can directly enter the liver through the hepatic portal vein without passing through the lymphatic system, and is rapidly metabolized into ketone bodies by the liver to supply energy to the body, and the process only needs 30 min.
According to the regulations of the national health council office on the general guidelines of infant formula food for special medical uses (GB25596-2010) and the national standard of food safety (GB2760-2011), the medium-chain triglyceride can be used as a food raw material or an emulsifier.
Researches show that monosaccharide substances such as glucose, fructose and the like can also realize quick energy supply for human bodies, are common high-GI value nutritional ingredients and exist in common starch sugar or starch syrup in large quantity.
The oil/fat powder (O/W emulsion system) generally has good water solubility and is in the form of an emulsion when dissolved in water. Powdered oil is widely used in modern food industry, such as beverage industry, baking industry, leisure food industry and on-site beverage industry, and provides three nutritional matrixes of fat, carbohydrate and protein for related food. Because MCT grease is liquid grease, is not easy to dissolve in water and is not easy to match with other water-soluble food auxiliary materials, the pulverization of the MCT is important. In addition, the MCT oil has an average melting point of-15 ℃ and is liquid at normal temperature, so that the MCT content in the MCT powdered oil is usually less than 60 percent, and the processing of the powdered oil with high MCT content has technical problems.
The prior powdered oil is a powdered product which is prepared by processing edible oil serving as a main raw material, adding other food raw and auxiliary materials, and optionally adding food additives. In general, powdered oil and fat is powdered by using sugar or starch sugar as a carrier. However, since the GI value of sugar or starch sugar is high, it is not suitable for the design of dietary food recommended for diabetic patients.
Disclosure of Invention
The invention aims to solve the technical problem of providing medium-chain fatty acid powdered oil which has high MCT content and low glycemic index and is suitable for diabetes patients and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a medium-carbon chain fatty acid powdered oil which comprises the following raw material components in percentage by weight:
60-80% of medium-chain fatty acid triglyceride;
20-40% of low GI carrier.
Preferably, the low GI carrier is one or more selected from the group consisting of gum arabic, resistant dextrin, inulin.
In a second aspect of the present invention, the method for producing the medium-chain fatty acid powdered oil comprises dissolving the low GI carrier, mixing with the medium-chain fatty acid triglyceride, emulsifying, homogenizing, and spray-drying to obtain the medium-chain fatty acid powdered oil.
Preferably, the low GI carrier is dissolved in water at 60-70 ℃, the medium-chain fatty acid triglyceride is heated to 60-70 ℃, and then the mixing step is performed.
The third aspect of the invention provides medium-carbon chain fatty acid powdered oil which comprises the following raw material components in percentage by weight:
preferably, the low GI carrier is one or more selected from the group consisting of gum arabic, resistant dextrin, inulin.
In a fourth aspect of the present invention, there is provided a method for producing the medium-chain fatty acid powdered oil, comprising mixing the medium-chain fatty acid triglyceride and the mono-diglycerol fatty acid ester to form an oil phase, dissolving the low GI carrier and the sodium caseinate in water to form an aqueous phase, mixing the oil phase and the aqueous phase, emulsifying, homogenizing, and spray-drying to obtain the medium-chain fatty acid powdered oil.
Preferably, the medium-chain fatty acid triglyceride is heated to 60-70 ℃, and the monoglyceride and diglyceride fatty acid ester is added to be mixed into the oil phase; and dissolving the low GI carrier and the sodium caseinate in water at the temperature of 60-70 ℃ to form the water phase.
The spray drying tower provided by Chinese patent application No. 201020022379.0 is adopted in the spray drying of the invention.
Other equipment in the invention is conventional general equipment in the industry.
Due to the implementation of the technical scheme, compared with the prior art, the invention has the following advantages:
the MCT content in the powdered oil is higher than 60 percent, and the powdered oil can be used as food raw materials and food auxiliary materials for developing related foods; in addition, the low GI carrier is adopted, so that the dietary requirements of diabetes patients are met under the condition of meeting the quick functional requirements of human bodies, and in addition, the physicochemical properties and the sensory properties of the powdered oil are ensured through the improvement of the formula and the preparation method and the simple proportioning.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to the following examples. The implementation conditions adopted in the examples can be further adjusted according to different requirements of specific use, the implementation conditions which are not indicated are conventional conditions in the industry, and the unexplained "%" is mass percent.
The preparation method of each example:
(1) heating MCT oil to 60-70 ℃, selectively adding mono-diglycerol fatty acid ester, and uniformly stirring and mixing to prepare an oil phase solution;
(2) dissolving the low GI carrier by using water at the temperature of 60-70 ℃, selectively adding sodium caseinate, and uniformly stirring and mixing to prepare an aqueous phase solution;
(3) and (3) injecting the solution prepared in the step (1) and the solution prepared in the step (2) into an emulsifying tank at the same time for full emulsification, then injecting the emulsified slurry into a homogenizer for homogenization, and injecting the homogenized slurry into a spray drying tower for spray drying to obtain powder, namely the powdered oil.
The raw material ratios of the powdered oil and fat of the examples are shown in table 1, unit: % of the total weight of the composition.
TABLE 1
The powdered oil has low glycemic index and high MCT oil content (more than 60 percent), can realize quick energy supply for human bodies, and provides a quick energy supply low GI food or food raw material for diabetic patients.
The present invention has been described in detail in order to enable those skilled in the art to understand the invention and to practice it, and it is not intended to limit the scope of the invention, and all equivalent changes and modifications made according to the spirit of the present invention should be covered by the present invention.
Claims (8)
1. A medium-carbon chain fatty acid powdered oil is characterized in that: the composite material comprises the following raw material components in percentage by weight:
60-80% of medium-chain fatty acid triglyceride;
20-40% of low GI carrier.
2. The medium-carbon chain fatty acid powdered oil according to claim 1, characterized in that: the low GI carrier is one or more selected from Arabic gum, resistant dextrin and inulin.
3. A process for producing a medium-chain fatty acid powdered oil or fat according to any one of claims 1 to 2, characterized in that: dissolving the low GI carrier, mixing with the medium-chain fatty acid triglyceride, emulsifying, homogenizing, and spray drying to obtain the medium-chain fatty acid powdered oil.
4. The production method according to claim 3, characterized in that: dissolving the low GI carrier in water at 60-70 ℃, heating the medium-chain fatty acid triglyceride to 60-70 ℃, and then performing the mixing step.
5. A medium-carbon chain fatty acid powdered oil is characterized in that: the composite material comprises the following raw material components in percentage by weight:
60-80% of medium-chain fatty acid triglyceride;
2-6% of sodium caseinate;
0.5-2% of a monoglyceride/diglyceride fatty acid ester;
12-37% of low GI carrier.
6. The medium-carbon chain fatty acid powdered oil according to claim 5, characterized in that: the low GI carrier is one or more selected from Arabic gum, resistant dextrin and inulin.
7. A process for producing a medium-chain fatty acid powdered oil or fat according to any one of claims 5 to 6, characterized in that: mixing the medium-chain fatty acid triglyceride and the mono-diglycerol fatty acid ester into an oil phase, dissolving the low GI carrier and the sodium caseinate in water to form a water phase, mixing, emulsifying and homogenizing the oil phase and the water phase, and then performing spray drying to obtain the medium-chain fatty acid powdered oil.
8. The method of claim 7, wherein: heating the medium-chain fatty acid triglyceride to 60-70 ℃, and adding the mono-diglycerol fatty acid ester to mix into the oil phase; and dissolving the low GI carrier and the sodium caseinate in water at the temperature of 60-70 ℃ to form the water phase.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911422801.6A CN110999986A (en) | 2019-12-31 | 2019-12-31 | Medium-carbon chain fatty acid powdered oil and preparation method thereof |
| DE212020000097.2U DE212020000097U1 (en) | 2019-12-31 | 2020-04-27 | Fat powder with medium-chain fatty acids |
| PCT/CN2020/087095 WO2020207505A2 (en) | 2019-12-31 | 2020-04-27 | Medium chain fatty acid oil powder and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911422801.6A CN110999986A (en) | 2019-12-31 | 2019-12-31 | Medium-carbon chain fatty acid powdered oil and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110999986A true CN110999986A (en) | 2020-04-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911422801.6A Pending CN110999986A (en) | 2019-12-31 | 2019-12-31 | Medium-carbon chain fatty acid powdered oil and preparation method thereof |
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| Country | Link |
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| CN (1) | CN110999986A (en) |
| WO (1) | WO2020207505A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020207505A3 (en) * | 2019-12-31 | 2020-12-03 | 佳禾食品工业股份有限公司 | Medium chain fatty acid oil powder and preparation method therefor |
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| WO2023183222A1 (en) * | 2022-03-24 | 2023-09-28 | Cargill, Incorporated | Animal feed |
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| JP6609162B2 (en) * | 2014-11-13 | 2019-11-20 | 日清オイリオグループ株式会社 | Powdered oil and fat, food and drink containing the powdered oil and fat, and method for producing the powdered oil and fat |
| CN105104583B (en) * | 2015-09-22 | 2018-08-28 | 河南工业大学 | The preparation method of middle long-chain fat acid lipid |
| CN110999986A (en) * | 2019-12-31 | 2020-04-14 | 佳禾食品工业股份有限公司 | Medium-carbon chain fatty acid powdered oil and preparation method thereof |
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2019
- 2019-12-31 CN CN201911422801.6A patent/CN110999986A/en active Pending
-
2020
- 2020-04-27 WO PCT/CN2020/087095 patent/WO2020207505A2/en active Application Filing
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| Publication number | Publication date |
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| WO2020207505A3 (en) | 2020-12-03 |
| WO2020207505A2 (en) | 2020-10-15 |
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