CN111317038A - Grease composition and preparation method thereof - Google Patents
Grease composition and preparation method thereof Download PDFInfo
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- CN111317038A CN111317038A CN201811542087.XA CN201811542087A CN111317038A CN 111317038 A CN111317038 A CN 111317038A CN 201811542087 A CN201811542087 A CN 201811542087A CN 111317038 A CN111317038 A CN 111317038A
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- 239000000203 mixture Substances 0.000 title claims abstract description 134
- 239000004519 grease Substances 0.000 title claims description 34
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000003921 oil Substances 0.000 claims abstract description 135
- 235000019198 oils Nutrition 0.000 claims abstract description 134
- 239000006071 cream Substances 0.000 claims abstract description 101
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 44
- 229930195729 fatty acid Natural products 0.000 claims abstract description 44
- 239000000194 fatty acid Substances 0.000 claims abstract description 44
- 235000013311 vegetables Nutrition 0.000 claims abstract description 24
- 241001465754 Metazoa Species 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 17
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 17
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 14
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 14
- 239000007787 solid Substances 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 235000019197 fats Nutrition 0.000 claims description 115
- -1 diglycerol fatty acid ester Chemical class 0.000 claims description 29
- 235000014121 butter Nutrition 0.000 claims description 22
- 238000002844 melting Methods 0.000 claims description 19
- 230000008018 melting Effects 0.000 claims description 19
- 235000013365 dairy product Nutrition 0.000 claims description 18
- 239000003346 palm kernel oil Substances 0.000 claims description 15
- 235000019865 palm kernel oil Nutrition 0.000 claims description 15
- 238000005194 fractionation Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 235000015243 ice cream Nutrition 0.000 claims description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 9
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 8
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000019864 coconut oil Nutrition 0.000 claims description 7
- 239000003240 coconut oil Substances 0.000 claims description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 7
- 239000002540 palm oil Substances 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 238000005809 transesterification reaction Methods 0.000 claims description 7
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 7
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 6
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 6
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 6
- 239000005642 Oleic acid Substances 0.000 claims description 6
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 6
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 6
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 claims description 6
- 125000005456 glyceride group Chemical group 0.000 claims description 6
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 6
- 229960004488 linolenic acid Drugs 0.000 claims description 6
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims description 6
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 6
- 235000021313 oleic acid Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 150000003904 phospholipids Chemical class 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 150000003626 triacylglycerols Chemical class 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 229920001213 Polysorbate 20 Polymers 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000000944 linseed oil Substances 0.000 claims description 5
- 235000021388 linseed oil Nutrition 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 claims description 5
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 claims description 5
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- 235000019871 vegetable fat Nutrition 0.000 claims description 5
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 claims description 4
- 235000012343 cottonseed oil Nutrition 0.000 claims description 4
- 239000002385 cottonseed oil Substances 0.000 claims description 4
- 229940116364 hard fat Drugs 0.000 claims description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 4
- 229960002969 oleic acid Drugs 0.000 claims description 4
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 claims description 4
- 229920000223 polyglycerol Polymers 0.000 claims description 4
- 239000008165 rice bran oil Substances 0.000 claims description 4
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 3
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 claims description 3
- 235000020778 linoleic acid Nutrition 0.000 claims description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 235000020238 sunflower seed Nutrition 0.000 claims description 3
- 235000021357 Behenic acid Nutrition 0.000 claims description 2
- 240000001548 Camellia japonica Species 0.000 claims description 2
- 235000021314 Palmitic acid Nutrition 0.000 claims description 2
- 235000021319 Palmitoleic acid Nutrition 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 235000021355 Stearic acid Nutrition 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 229940114079 arachidonic acid Drugs 0.000 claims description 2
- 235000021342 arachidonic acid Nutrition 0.000 claims description 2
- 229940116226 behenic acid Drugs 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 claims description 2
- 235000018597 common camellia Nutrition 0.000 claims description 2
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 claims description 2
- 235000021323 fish oil Nutrition 0.000 claims description 2
- 239000008169 grapeseed oil Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 239000008117 stearic acid Substances 0.000 claims description 2
- 125000005457 triglyceride group Chemical group 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 239000010497 wheat germ oil Substances 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- 229960004232 linoleic acid Drugs 0.000 claims 2
- 239000008158 vegetable oil Substances 0.000 abstract description 8
- 229920006395 saturated elastomer Polymers 0.000 abstract description 7
- 239000003925 fat Substances 0.000 description 85
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 22
- 239000000523 sample Substances 0.000 description 19
- 238000002156 mixing Methods 0.000 description 12
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000005303 weighing Methods 0.000 description 8
- 239000002585 base Substances 0.000 description 7
- 230000036541 health Effects 0.000 description 7
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- 229940075507 glyceryl monostearate Drugs 0.000 description 5
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 5
- 239000008256 whipped cream Substances 0.000 description 5
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- 102000004169 proteins and genes Human genes 0.000 description 4
- 150000004671 saturated fatty acids Chemical class 0.000 description 4
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- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000021003 saturated fats Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 3
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 3
- 235000019737 Animal fat Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 238000000105 evaporative light scattering detection Methods 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 235000021083 high saturated fats Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
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- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
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- 241000828585 Gari Species 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 101150003479 Parg gene Proteins 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
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- 150000007513 acids Chemical class 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 239000002199 base oil Substances 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical group 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019581 fat taste sensations Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 238000001225 nuclear magnetic resonance method Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- REFJWTPEDVJJIY-UHFFFAOYSA-N quercetin Natural products C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
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- 229920001864 tannin Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Abstract
The invention provides an oil and fat composition, which comprises animal-derived oil and fat and/or vegetable-derived oil and fat, and an oil-soluble emulsifier, wherein the solid fat content is not higher than 70 wt% at 10 ℃ and not higher than 10 wt% at 35 ℃, relative to the total weight of the oil and fat in the oil and fat composition; the unsaturated fatty acid content is higher than 30 mol% relative to the total molar amount of fatty acids in the fat composition; the content of the oil-soluble emulsifier is 1 to 15 wt% relative to the total weight of the oil composition. The invention also relates to food containing the oil composition, a method for preparing the oil composition and application of the oil composition in preparing food. The fat composition of the present invention contributes to substantially equivalent or superior properties of cream hardness, cream overrun, cream stability time, and the like, relative to the performance levels of existing commercial creams and existing cream systems using hydrogenated or highly saturated vegetable oils.
Description
Technical Field
The invention belongs to the field of food additive processing, and particularly relates to an oil composition and a food containing the oil composition.
Background
Aerated foods such as cream butter (also called whipped cream, cream), non-dairy cream, ice cream, etc. are popular with consumers and are mainly prepared by processing water and fat-containing parts (also called oil bases) with or without other raw materials, food additives and nutrition enhancers. The oil base of such products generally represents 8% to 36% by weight of the total mass of the product and is mainly hydrogenated vegetable oil (e.g. hydrogenated palm kernel oil) and/or highly saturated fats and oils of other animal and vegetable origin; there are also small amounts of oil bases of animal and vegetable stearins or their fractions (see for example CN201310213988, CN201610181635), mixed (see for example CN92108404) or interesterified (see for example CN200880113591) fats. The content of saturated fatty acid in the oil is generally more than 70 mol% (namely the content of unsaturated fatty acid is generally less than 30 mol%), wherein the content of trans fatty acid and saturated fatty acid is high, and the risk of heart diseases, type II diabetes and other diseases of people can be increased.
Considering that dyslipidemia and unreasonable diet are recognized common risk factors of cardiovascular diseases, the reference values of Chinese resident dietary guidelines (2016) and food label nutrients issued by the national health administration recommend limiting the intake of trans fatty acids to less than 2.2 g/day and limiting the intake of saturated fatty acids (acids) to less than or equal to 20 g/day. The national rules of the labeling of prepackaged food nutrition rules require that in the standard expression of energy and nutrient function claim, the health risks are clearly marked, such as excessive intake of trans fat which is harmful to health, promotion of absorption of cholesterol in food by saturated fat, excessive intake of saturated fat which is harmful to health, etc.
In daily life, a cup of snow-topped coffee and a 100g cake will result in 18.5-20.5 g of saturated fat intake. On the other hand, the common consumer's understanding of the health of fats and oils has led to the development of aerated cream-type foods that tend to be non-hydrogenated and less saturated. However, since soybean oil and other non-hydrogenated, low-saturated vegetable oils have low melting points, and because of low solid fat (crystal) content and no partial coalescence at a common foaming temperature (7-10 ℃) (the melting point of the oil is an influence on the quality of fresh butter cream and a research on the mechanism thereof, china oil, 2005, 30, 42-45), in a conventional system, when the non-hydrogenated, low-saturated vegetable oil is directly used to replace the original hydrogenated or highly saturated oil, the solid fat skeleton is shaken fundamentally, so that the cream or ice cream is difficult to foam and form, and the requirements of key indexes such as product plasticity, hardness and the like are difficult to achieve, and therefore, the method is not feasible.
Patent application CN201711476017.4 relates to a protein composition and a process for its preparation, and patent applications CN201711483909.7 and CN201711481338.3 relate to a cream composition and a process for its preparation, respectively, such cream composition comprising the above protein composition and an additional vegetable oil. Wherein, the protein composition is used as a milk oil structuring agent in the cream composition, so that the non-dairy cream taking the highly unsaturated vegetable oil as the main oil-based component can be prepared and has better whipping property and stability; or to provide a whipping cream product with better whipping properties and higher whipping rate and firmness (plasticity), and also to reduce the amount of animal fat used.
Disclosure of Invention
The inventors have found that providing the oil-based part of the cream composition by replacing the vegetable oil in the cream composition with the oil-and-fat composition of the present invention, which provides an oil-based part of the cream composition, ensures the exertion of the effect of the protein composition in the cream composition, and also plays an important role in the final texture properties (e.g., cream hardness, cream overrun, cream stability time, etc.) of products such as cream compositions.
The grease composition of the present invention can provide oil-based part for cream compositions (such as new vegetable butter cream or cream) described in patent applications CN201711476017.4, CN201711483909.7 and CN201711481338.3, thereby significantly improving the final texture performance of the above products.
The first aspect of the present invention relates to a fat composition, characterized in that the fat composition comprises an animal-derived fat and/or a vegetable-derived fat, and an oil-soluble emulsifier;
wherein the solid fat content is not more than 70 wt%, preferably 5 to 55 wt%, at 10 ℃ and not more than 10 wt%, preferably not more than 8 wt%, at 35 ℃, relative to the total weight of the fat in the fat composition;
wherein the content of unsaturated fatty acid is higher than 30 mol%, preferably 45-85 mol% relative to the total molar amount of fatty acid in the grease composition;
wherein the content of the oil-soluble emulsifier is 1 to 15 wt%, preferably 3 to 11 wt%, based on the total weight of the oil and fat composition.
A second aspect of the present invention relates to a food product, preferably a cream, a non-dairy cream, an ice cream, comprising the fat composition of the first aspect; more preferably, cream butter or non-dairy cream is used.
A third aspect of the present invention relates to a method for producing the grease composition according to the first aspect, the method comprising the steps of: heating animal-derived oil and/or vegetable-derived oil to 70-90 ℃, preferably 80 ℃, then adding an oil-soluble emulsifier, and keeping at 70-90 ℃, preferably 80 ℃, for 10-20 minutes, preferably 15 minutes, to obtain the oil composition;
wherein the content of the animal-derived fat is 0 to 100 wt%, preferably 0 to 70 wt%, based on the total weight of the fat in the fat composition; the content of the vegetable-derived oil is 0-100 wt%, preferably 30-100 wt%;
a solid fat content of not more than 70 wt%, preferably 5 to 55 wt%, at 10 ℃ and not more than 10 wt%, preferably not more than 8 wt%, at 35 ℃, relative to the total weight of the fat in the fat composition;
the content of unsaturated fatty acid is higher than 30 mol%, preferably 45-85 mol% relative to the total molar amount of fatty acid in the grease composition;
the content of the oil-soluble emulsifier is 1 to 15 wt%, preferably 3 to 11 wt%, based on the total weight of the oil and fat composition.
A fourth aspect of the present invention relates to the use of the fat composition of the first aspect for the preparation of a food product, preferably a cream, a non-dairy cream, an ice cream; more preferably, cream butter or non-dairy cream is used.
Advantageous effects
1. The vegetable source oil of the oil composition of the present invention mainly uses non-hydrogenated or low-saturated vegetable oil as a base oil (oil base). The content of unsaturated fatty acids in the fat and oil composition is 30 mol% or more relative to the total molar amount of fatty acids in the fat and oil composition, and is completely different from a hydrogenated or highly saturated fat and oil composition in a conventional aerated cream-based food. The oil and fat composition is helpful for reducing intake risk of trans fat and saturated fatty acid of residents, and has more advantages in nutrition and health.
2. The grease composition is beneficial to endowing the non-dairy cream with higher whipping times (3.51-4.17), so that the index reaches or is higher than that of the original cream using hydrogenated grease or high saturated grease.
3. The grease composition is beneficial to endowing the non-dairy cream with the characteristic of quick whipping, and the shortest whipping time can be 2-3 min.
4. The grease composition is beneficial to endowing animal and plant cream with higher hardness which can reach 200-500 g, and completely meets the application requirements of cream products;
5. the grease composition is beneficial to endowing animal and plant cream with excellent shape retention, and the cream can be stable for more than one hour under the conditions of refrigeration (4-8 ℃), room temperature (22 +/-1 ℃) and ambient humidity of 35-90 percent without obvious change of shape.
In summary, the fat compositions of the present invention help to impart substantially equivalent or superior properties (e.g., cream firmness, cream whipping times, cream stability time, etc.) to such cream foods or cream systems relative to those possessed by existing commercial creams (e.g., vegetable creams, animal and vegetable creams) and existing cream system performance levels (creams prepared using fats of high saturation or hydrogenated oils).
Detailed Description
The technical solution of the present invention will be explained in detail below.
In the present invention, the terms "grease" and "oil-based" are used interchangeably unless otherwise indicated.
In one embodiment, the present invention relates to a fat or oil composition characterized by comprising an animal-derived fat or oil and/or a vegetable-derived fat or oil, and an oil-soluble emulsifier;
wherein the solid fat content is not more than 70 wt%, preferably 5 to 55 wt%, at 10 ℃ and not more than 10 wt%, preferably not more than 8 wt%, at 35 ℃, relative to the total weight of the fat in the fat composition;
wherein the content of unsaturated fatty acid is higher than 30 mol%, preferably 45-85 mol% relative to the total molar amount of fatty acid in the grease composition;
wherein the content of the oil-soluble emulsifier is 1 to 15 wt%, preferably 3 to 11 wt%, based on the total weight of the oil and fat composition.
In a preferred embodiment, the content of the animal-derived fat or oil is 0 to 100 wt%, preferably 0 to 70 wt% (e.g., 68 wt%), more preferably 0 to 35 wt%, and further preferably 0 to 20 wt% (e.g., 18 wt%), based on the total weight of the fat or oil in the fat or oil composition.
In a preferred embodiment, the content of the vegetable-derived oil or fat is 0 to 100 wt%, preferably 30 to 100 wt%, more preferably 65 to 100 wt%, and further preferably 80 to 100 wt% based on the total weight of the oil or fat in the oil or fat composition.
In a preferred embodiment, the vegetable-derived fats and oils used in the present invention are selected from one or more of the following: soybean oil, corn oil, rice bran oil, wheat germ oil, olive oil, peanut oil, rapeseed oil, cottonseed oil, sesame oil, sunflower seed oil, camellia seed oil, palm kernel oil, coconut oil, linseed oil, walnut oil, safflower seed oil, grape seed oil, perilla oil, tea seed oil, or the oil obtained by fractionation and transesterification of the above vegetable oils.
In a further preferred embodiment, the fat obtained by fractionation and transesterification of the vegetable fat is selected from the group consisting of fats obtained by fractionation of palm oil and/or palm kernel oil. In a further preferred embodiment, the fat obtained by fractionation and transesterification of the vegetable fat is selected from the group consisting of palm soft fat having a melting point of 24 degrees, palm hard fat having a melting point of 52 degrees, and/or palm kernel oil hard fat having a melting point of 33 degrees.
In the present invention, unless otherwise specified, the "palm olein with a melting point of 24 ℃ refers to palm olein with a melting point of 24 ℃ obtained by fractionation of palm oil; the palm stearin with the melting point of 52 ℃ is palm stearin with the melting point of 52 ℃ obtained by fractionation treatment of palm oil; the palm kernel oil stearin with the melting point of 33 ℃ is palm kernel oil stearin with the melting point of 33 ℃ obtained by fractionation treatment of palm kernel oil.
In a preferred embodiment, the animal derived fats and oils used in the present invention are selected from one or more of the following: beef tallow, lard, mutton fat, fish oil, anhydrous butter, hydrous butter, or the grease obtained by the separation and ester exchange treatment of the animal grease.
In the present invention, unless otherwise specified, the term "anhydrous butter" refers to a product having a fat content of not less than 99.8% which is processed from milk and/or cream (with or without fermentation) as raw materials, with or without food additives and nutrition enhancers.
In the present invention, butter products other than anhydrous butter are collectively referred to as hydrous butter unless otherwise specified.
In a preferred embodiment, the oil-soluble emulsifier may include: mono/diglycerol fatty acid ester, tween 20, phospholipid, citric acid fatty glyceride, lactic acid fatty glyceride, acetylated mono/diglycerol fatty acid ester, diacetyl tartaric acid monoglyceride/diglycerol, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerol fatty acid ester, sorbitan fatty acid ester, sodium stearoyl lactylate, calcium stearoyl lactylate, xylitol anhydride monostearate and the like.
In the present invention, by controlling the content of the oil-soluble emulsifier in the oil-and-fat composition, the texture and stability of a finally prepared food such as cream or ice cream are improved.
In a preferred embodiment, the content of palmitic acid is 4 to 41 mol%, preferably 9 to 24 mol%, relative to the total molar amount of fatty acids in the vegetable-derived oil or fat; the content of stearic acid is 2-7 mol%, preferably 3-6 mol%; the total content of oleic acid, linoleic acid and linolenic acid is 30-92 mol%, preferably 45-85 mol%.
In a preferred embodiment, the content of XYZ-type triglycerides is 14 to 77 mol%, preferably 33 to 67 mol%, based on the total molar amount of triglycerides in the vegetable-derived oil or fat.
In the present invention, the letter X, Y, Z in the XYZ-type triglyceride represents a fatty acid on the triglyceride skeleton, and the fatty acid may be an unsaturated fatty acid having 16 to 22 carbon atoms, such as palmitoleic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, behenic trienoic acid, and behenic acid, preferably oleic acid, linoleic acid, and linolenic acid; x, Y, Z may be the same or different.
In another embodiment, the present invention relates to a food product, preferably a cream, a non-dairy cream, an ice cream, comprising the fat composition according to the invention; more preferably, cream butter or non-dairy cream is used. Wherein the oil-based portion of the food product is provided by the grease composition of the present invention.
In another embodiment, the present invention relates to a method for preparing the grease composition according to the present invention, the method comprising the steps of: heating animal-derived oil and/or vegetable-derived oil to 70-90 ℃, preferably 80 ℃, then adding an oil-soluble emulsifier, and keeping at 70-90 ℃, preferably 80 ℃, for 10-20 minutes, preferably 15 minutes, to obtain the oil composition;
wherein the content of the animal-derived fat is 0 to 100 wt%, preferably 0 to 70 wt%, based on the total weight of the fat in the fat composition; the content of the vegetable-derived oil is 0-100 wt%, preferably 30-100 wt%;
a solid fat content of not more than 70 wt%, preferably 5 to 55 wt%, at 10 ℃ and not more than 10 wt%, preferably not more than 8 wt%, at 35 ℃, relative to the total weight of the fat in the fat composition;
the content of unsaturated fatty acid is higher than 30 mol%, preferably 45-85 mol% relative to the total molar amount of fatty acid in the grease composition;
the content of the oil-soluble emulsifier is 1 to 15 wt%, preferably 3 to 11 wt%, based on the total weight of the oil and fat composition. In another embodiment, the present invention relates to the use of the fat composition of the first aspect for the preparation of a food product, preferably a cream, a non-dairy cream, an ice cream; more preferably, cream butter or non-dairy cream is used.
Examples
The present invention will be described in further detail with reference to examples. These examples are merely illustrative and should not be construed as limiting the scope of the invention. All technical solutions and modifications thereof implemented based on the above contents of the present invention fall within the scope of the present invention.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; reagents, materials, equipment and the like used in the following examples are commercially available unless otherwise specified.
In the embodiment of the invention, the physical and chemical properties of the grease composition and the use performance of the grease composition are measured by the following method:
solid fat content determination: reference is made to GB31743-2015 (direct method for measuring solid fat content by animal and vegetable fat pulse nuclear magnetic resonance method).
And (2) fatty acid detection, namely determining the fatty acid composition in the oil composition by adopting a gas chromatography, and performing methyl esterification treatment on a sample to be detected according to GB/T17376-2008. the determination conditions of the gas chromatography are as follows, namely Shimadzu GC-2014, a capillary column 100m × 0.25.25 mm × 0.2.2 mu m, a gasification chamber temperature of 240 ℃, a detector temperature of 240 ℃, and a carrier gas N2Flow rate 30mL/min, H2Flow rate 40mL/min, air flow rate 400mL/min, temperature programmed conditions: keeping at 80 deg.C for 3min, increasing the temperature to 200 deg.C at 15 deg.C/min, and keeping at 200 deg.C for 20min。
Structural analysis of triglycerides: detection analysis was performed using HPLC-ELSD, method referred to graduation paper (houngying, research on triglyceride composition of edible oils and fats and HPLC determination method, university of south of the river, 2015).
HPLC conditions: a chromatographic column: lichrospher C18Chromatographic column (4.6mm × 250mm i.d., particle size5 μm), mobile phase A acetonitrile, mobile phase B isopropanol, column temperature 30 ℃, sample injection amount 10 μ L, mobile phase elution conditions shown in Table 1, ELSD conditions, atomization chamber temperature 55 ℃, gas flow rate 1.8L/min, and gain 1.
Table 1: elution conditions
| Time (min) | Fluidity A (%) | Fluidity B (%) | Flow rate (ml/min) |
| 0 | 70 | 30 | 0.8 |
| 30 | 60 | 40 | 0.8 |
| 70 | 55 | 45 | 0.8 |
| 90 | 55 | 45 | 0.8 |
| 95 | 70 | 30 | 0.8 |
Characterization of triglycerides: and comparing the standard chromatogram of the soybean oil triglyceride in the AOCS standard, and determining the triglyceride and ECN corresponding to each outflow peak by combining the peak-appearance rule (the larger the ECN, the longer the retention time) of the triglyceride and the fatty acid composition. Triglyceride quantification: an area normalization method is adopted.
In the examples of the invention, the quality attributes of the applied cream products were determined by the following method:
whipping cream: controlling the temperature of cream to be measured to be 4-8 ℃, and beating the cream by using a handheld electric beater (Lemi high 200W electric beater, stainless steel 12 wire rod). When in whipping, about 100ml of unfermented cream (5 +/-1 ℃) is added into a 400ml container pre-cooled to 4 ℃, whipping is carried out for 2-4 minutes by using 1 gear (the rotating speed is about 850RPM), then whipping is carried out for 1-3 minutes by using 5 gears (the rotating speed is about 1150RPM), a beaker is cooled by ice water in the whipping process, and the temperature of the whipped cream is required to be lower than 10 ℃. And (3) striking the sample until the gloss disappears and soft peaks appear, wherein the sample is used for measuring the texture parameters such as hardness and the striking times.
And (3) hardness testing: the cream after whipping was measured using a texture analyzer (TA-XT Plus, UK SMS Co., Ltd.) and an HDP/SR probe. The method adopts margarine permeability, and the sample temperature is 20 +/-2 ℃. The conical base was topped up with a sample of cream (taking care not to incorporate air bubbles) using a spatula before testing, the upper surface of the sample remaining level with the upper surface of the base container. The instrument parameters during the test were set as follows: and (3) a test mode: compressive force, pre-measurement speed: 10mm/s, test speed: 10mm/s, target mode: strain, strain: 80%, trigger type: automatic (force), trigger force: 2.0 g.
Measuring the beating times: the volume expansion factor of the aerated cream or ice cream is determined by referring to the section "overrun factor" in SB/T10419-2017 (non-dairy cream industry standard). Taking a dry flat beaker (mass m)0In grams) were weighed. Carefully squeezing the foamed sample into a beaker by using a weighing paper as a cylinder (the squeezing process needs to be carried out without mixing bubbles), squeezing the beaker to full, scraping off the part exceeding the cup mouth by using a scraper, and weighing the sample (the mass is m)1In grams), the same beaker is washed, wiped dry, filled with a completely thawed, unfired sample and weighed (mass m)2In grams). The hit multiple (X) was calculated as follows.
Whipped cream stability determination: the whipped cream is extruded into a spiral cone with a small upper part and a big lower part by using a special cream pattern-mounting bag, and the time for thickening the interior of the cream is observed under the conditions of refrigeration (4-8 ℃) or room temperature (22 +/-1 ℃) and the ambient humidity of 35-90 percent, wherein the unit is hour (h).
The starting materials used in the examples: tween 20 (hebei seikagai science and technology limited); sodium stearoyl lactylate (remote chemical limited); glyceryl monostearate (hebei Runsheng Biotech limited); sucrose fatty acid ester (Guangxi high-pass food science and technology Co., Ltd.); lactic acid fatty acid glyceride (Saibei science and technology Co., Ltd.); monoglyceride, diacetyl tartaric acid monoglyceride and diglyceride (Henan Xihe chemical Co., Ltd.); acetylated mono/diglycerol fatty acid esters (Wuhan Wangrong science and technology development Co., Ltd.); sorbitan fatty acid esters (Guangzhou Jiadeli Biotechnology, Inc.); phospholipids (calicll company Lecigran); polyglyceryl fatty acid esters (LONZA (r.f.); olive oil (spanish parg fazenda olive oil); soybean oil, rapeseed oil, corn oil, peanut oil, palm kernel oil stearin and perhydrogenated palm kernel oil are all provided by the Chinese grain oil company; coconut oil (Hambo chemical Co., Ltd., Guangzhou city); cottonseed oil (kang yu grease limited); rice bran oil (yi hai jia li limited); linseed oil (beijing baoderui health industry ltd); anhydrous butter, whipped cream (Hengtian Corp.); beef tallow (shanghai limited of special oils and fats in gari); lard (Shanghai Weirui grease Co., Ltd.).
Example 1
(1) Weighing 142 parts by weight of beef tallow and 163 parts by weight of lard, mixing the above fats, and heating to 80 ℃ to obtain a first part of oil phase.
(2) 365 parts by weight of linseed oil, 83 parts by weight of sunflower seed oil, 144 parts by weight of rapeseed oil and 53 parts by weight of palm olein with a melting point of 24 ℃, mixing the oils and fats, heating to 80 ℃, adding 25 parts by weight of glyceryl monostearate, 5 parts by weight of sucrose fatty acid ester, 12 parts by weight of diacetyl tartaric acid monoglyceride and 8 parts by weight of sorbitan fatty acid ester, and keeping the temperature of the oil and fat mixture at 80 ℃ for 15 minutes to obtain a second part of oil phase.
(3) And fully mixing the first part of oil phase and the second part of oil phase, and keeping the temperature at 70 ℃ to obtain the grease composition.
Example 2
(1) 665 parts by weight of anhydrous butter is weighed, and the grease is heated to 80 ℃ to obtain a first part of oil phase.
(2) Weighing 134 parts by weight of 52-DEG melting-point palm stearin, 69 parts by weight of palm oil and 120 parts by weight of sesame oil, mixing the oil and fat, heating to 80 ℃, adding 3 parts by weight of phospholipid, 4 parts by weight of sucrose fatty acid ester, 3 parts by weight of diacetyl tartaric acid monoglyceride and 2 parts by weight of sodium stearoyl lactylate, and keeping the temperature of the oil and fat mixture at 80 ℃ for 15 minutes to obtain a second part oil phase.
(3) And fully mixing the first part of oil phase and the second part of oil phase, and keeping the temperature at 70 ℃ to obtain the grease composition.
Example 3
183 parts by weight of beef tallow, 393 parts by weight of lard and 317 parts by weight of anhydrous butter are weighed, the grease is mixed and heated to 80 ℃, then 35 parts by weight of glyceryl monostearate, 45 parts by weight of calcium stearoyl lactylate, 16 parts by weight of lactic acid fatty glyceride and 11 parts by weight of diacetyl tartaric acid monoglyceride and diglyceride are added, the mixture is maintained at 80 ℃ for 15 minutes and then is kept at a constant temperature of 70 ℃, and the grease composition is obtained.
Example 4
(1) 221 parts by weight of aqueous butter (fat content 80 wt%) was weighed and heated to 80 ℃ to obtain a first oil phase.
(2) Weighing 343 parts by weight of coconut oil, 122 parts by weight of peanut oil and 358 parts by weight of cottonseed oil, mixing the above oil and fat, heating to 80 ℃, adding 64 parts by weight of glyceryl monostearate, 49 parts by weight of sucrose fatty acid ester, 35 parts by weight of diacetyl tartaric acid monoglyceride and 33 parts by weight of sorbitan fatty acid ester, and keeping the temperature of the above oil and fat mixture at 80 ℃ for 15 minutes to obtain a second part of oil phase.
(3) And fully mixing the first part of oil phase and the second part of oil phase, and keeping the temperature at 70 ℃ to obtain the grease composition.
Example 5
Weighing 403 parts by weight of 33-DEG melting-point palm kernel oil stearin, 401 parts by weight of palm oil, 57 parts by weight of coconut oil and 99 parts by weight of soybean oil, mixing the above fats and oils, heating to 80 ℃, adding 16 parts by weight of tween 20, 7 parts by weight of sodium stearoyl lactylate, 10 parts by weight of lactic acid fatty glyceride and 7 parts by weight of phospholipid, maintaining the above fat and oil mixture at 80 ℃ for 15 minutes, and keeping the temperature at 70 ℃ to obtain the fat and oil composition.
Example 6
Weighing 43 parts by weight of 33 ℃ melting point palm kernel oil stearin, 46 parts by weight of coconut oil, 251 parts by weight of corn oil, 267 parts by weight of peanut oil and 338 parts by weight of olive oil, mixing the above oils and fats, heating to 80 ℃, adding 21 parts by weight of tween 20, 8 parts by weight of polyglycerol fatty acid ester, 5 parts by weight of sorbitan fatty acid ester and 22 parts by weight of phospholipid, maintaining the above oil and fat mixture at 80 ℃ for 15 minutes, and then keeping the temperature at 70 ℃ to obtain the oil and fat composition.
Example 7
183 parts by weight of 52 ℃ melting point palm stearin, 491 parts by weight of rapeseed oil, 187 parts by weight of rice bran oil and 108 parts by weight of linseed oil are weighed, the above oils and fats are mixed and heated to 80 ℃, 11 parts by weight of sucrose fatty acid ester, 6 parts by weight of polyglycerol fatty acid ester, 7 parts by weight of sorbitan fatty acid ester and 7 parts by weight of glycerin monostearate are added, the above oil and fat mixture is maintained at 80 ℃ for 15 minutes and then is kept at a constant temperature of 70 ℃ to obtain the oil and fat composition.
Example 8
Weighing 91 parts by weight of soybean oil, 18 parts by weight of palm oil, 138 parts by weight of 33-DEG C palm kernel oil stearin, 267 parts by weight of corn oil, 368 parts by weight of olive oil and 19 parts by weight of coconut oil, mixing the above oils and fats, heating to 80 ℃, adding 31 parts by weight of diacetyl tartaric acid monoglyceride and 59 parts by weight of glyceryl monostearate, maintaining the above oil and fat mixture at 80 ℃ for 15 minutes, and keeping the temperature at 70 ℃ to obtain the oil and fat composition.
Comparative example 1
A fat composition was prepared using the same procedure as in example 5, except that the fat used was only the 42-degree melting point perhydropalm kernel oil.
Comparative example 2
A fat composition was prepared using the same procedure as in example 5, except that only the 33-degree melting point palm kernel oil stearin was used as the fat.
Test examples
Next, the application of the fat and oil composition to cream in the present invention will be described in further detail by way of test examples, but the application of the present invention is not limited to these test examples.
Cream sample 1-cream sample 10 (the cream sample includes cream and/or non-dairy cream) was prepared using the oil and fat compositions obtained in inventive example 1-example 8 and comparative example 1-comparative example 2 with a prolamin composition according to the following procedure, wherein the oil-based portion of cream sample 1-cream sample 10 was provided by the above-described oil and fat composition of the present invention.
Preparation of prolamin composition reference is made to patent application No. cn201711483909.7. the prolamin composition used comprises 80 parts by weight of zein (α -prolamin, β -prolamin and γ -prolamin account for 97 wt%, 2 wt% and 0% of prolamin, respectively), 12 parts by weight of quercetin glycoside, 8 parts by weight of propylene glycol, 4 parts by weight of tannin, 90 parts by weight of dextrin, 8 parts by weight of water.
(1) Preparing raw materials according to the following parts by weight: 10 parts by weight of a prolamin composition, 30 parts by weight (calculated on the weight of the non-aqueous component) of the fat compositions of examples 1-8 and comparative examples 1-2, 60 parts by weight of water (including the water component of the fat composition);
(2) preparation of aqueous mixture a: adding the prolamin composition into 55 deg.C water, dispersing and dissolving, and removing trace insoluble substances with 1 μm filter cloth; adjusting pH to 3.5 with edible acid or edible alkali to obtain water phase mixture containing prolamin composition, and sterilizing;
(3) preparation of oil phase mixture B: the grease compositions of examples 1 to 8 and comparative examples 1 to 2 were sterilized separately;
(4) pre-emulsification: mixing the oil phase mixture B and the water phase mixture A at 30 ℃ and uniformly stirring to form an emulsion without obvious oil-water phase separation;
(5) homogenizing: pumping the emulsion into a storage tank of a homogenizer, and carrying out two-stage homogenization treatment, wherein the pressure of the first-stage homogenization is 40 MPa; the secondary homogenizing pressure is 20 MPa;
(6) aging: standing for 1.5 hours at the temperature of 20 ℃, and then standing for 20 hours at the temperature of 4 ℃;
(7) and filling to obtain a cream sample 1-a cream sample 10, and refrigerating for storage.
The performance test data for the cream samples obtained are shown in table 3:
table 3: testing data of whipping performance and stability of each cream sample
As can be seen from table 2 above according to the present invention, the content of solid fat, the content of unsaturated fatty acid in the oil and fat, and the like in the oil and fat compositions of comparative examples 1 to 2 are outside the range of the present invention, and particularly, the content of unsaturated fatty acid in the oil and fat compositions of comparative examples 1 to 2 is far less than 30 mol%, which is clearly different from the composition of the oil and fat compositions of example 1 to 8 in composition.
Meanwhile, as can be seen from the above table 3 according to the present invention, in experimental examples 9 to 10, which are cream samples prepared using the grease compositions (high-saturation or oil-containing grease) of comparative examples 1 to 2, the cream samples prepared by using the cream compositions of examples 1 to 8 of the present invention as an oil-containing base part are substantially equivalent or superior in various properties (such as cream hardness, cream whipping times, cream stability time, etc.) to those of conventional system cream samples representing the existing commercial cream as well as the existing system property level.
Claims (10)
1. An oil-and-fat composition comprising an animal-derived oil-and-fat and/or a vegetable-derived oil-and-fat, and an oil-soluble emulsifier;
wherein the solid fat content is not more than 70 wt%, preferably 5 to 55 wt%, at 10 ℃ and not more than 10 wt%, preferably not more than 8 wt%, at 35 ℃, relative to the total weight of the fat in the fat composition;
wherein the content of unsaturated fatty acid is higher than 30 mol%, preferably 45-85 mol% relative to the total molar amount of fatty acid in the grease composition;
wherein the content of the oil-soluble emulsifier is 1 to 15 wt%, preferably 3 to 11 wt%, based on the total weight of the oil and fat composition.
2. The fat and oil composition according to claim 1, wherein the content of the animal-derived fat and oil is 0 to 100 wt%, preferably 0 to 70 wt%, more preferably 0 to 35 wt%, and further preferably 0 to 20 wt%, based on the total weight of the fat and oil in the fat and oil composition;
the content of the vegetable-derived oil or fat is 0 to 100 wt%, preferably 30 to 100 wt%, more preferably 65 to 100 wt%, and still more preferably 80 to 100 wt% based on the total weight of the oil or fat in the oil or fat composition.
3. The fat or oil composition according to claim 1 or 2, wherein the vegetable-derived fat or oil is selected from one or more of the following: soybean oil, corn oil, rice bran oil, wheat germ oil, olive oil, peanut oil, rapeseed oil, cottonseed oil, sesame oil, sunflower seed oil, camellia seed oil, palm kernel oil, coconut oil, linseed oil, walnut oil, safflower seed oil, grape seed oil, perilla oil and tea seed oil; or oil obtained by fractionation and transesterification.
4. The fat and oil composition according to claim 3, wherein the fat and oil obtained by fractionation and transesterification of the vegetable fat and oil is selected from the group consisting of a fat and oil obtained by fractionation of palm oil and/or palm kernel oil;
more preferably, the fat obtained by fractionation and transesterification of the vegetable fat is selected from palm soft fat with a melting point of 24 degrees, palm hard fat with a melting point of 52 degrees, and/or palm kernel oil hard fat with a melting point of 33 degrees.
5. The fat or oil composition according to any one of claims 1 to 4, wherein the animal-derived fat or oil is selected from one or more of the following: butter, lard, mutton fat, fish oil, anhydrous butter, hydrous butter, or their oil obtained by fractionation and transesterification.
6. The fat or oil composition according to any one of claims 1 to 5, wherein the oil-soluble emulsifier comprises: mono/diglycerol fatty acid ester, tween 20, phospholipid, citric acid fatty glyceride, lactic acid fatty glyceride, acetylated mono/diglycerol fatty acid ester, diacetyl tartaric acid monoglyceride/diglycerol, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerol fatty acid ester, sorbitan fatty acid ester, sodium stearoyl lactylate, calcium stearoyl lactylate, xylitol anhydride monostearate and the like.
7. The fat and oil composition according to any one of claims 1 to 6, wherein the amount of palmitic acid is 4 to 41 mol%, preferably 9 to 24 mol%, based on the total molar amount of fatty acids in the vegetable-derived fat and oil; the content of stearic acid is 2-7 mol%, preferably 3-6 mol%; the total content of oleic acid, linoleic acid and linolenic acid is 30-92 mol%, preferably 45-85 mol%; the content of XYZ-type triglycerides is 14 to 77 mol%, preferably 33 to 67 mol%, based on the total molar amount of triglycerides in the vegetable-derived oil or fat;
wherein, a letter X, Y, Z in the XYZ type triglyceride represents fatty acid on a triglyceride skeleton, the fatty acid is unsaturated fatty acid with 16-22 carbon atoms, the unsaturated fatty acid is preferably selected from palmitoleic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, behenic trienic acid and behenic acid, and is preferably selected from oleic acid, linoleic acid and linolenic acid; x, Y, Z are the same or different.
8. A food product comprising the fat and oil composition according to any one of claims 1 to 7, preferably a cream, a non-dairy cream, an ice cream; more preferably, cream butter or non-dairy cream is used.
9. A process for producing the grease composition according to any one of claims 1 to 7, the process comprising the steps of: heating animal-derived oil and/or vegetable-derived oil to 70-90 ℃, preferably 80 ℃, then adding an oil-soluble emulsifier, and keeping at 70-90 ℃, preferably 80 ℃, for 10-20 minutes, preferably 15 minutes, to obtain the oil composition;
wherein the content of the animal-derived fat is 0 to 100 wt%, preferably 0 to 70 wt%, based on the total weight of the fat in the fat composition; the content of the vegetable-derived oil is 0-100 wt%, preferably 30-100 wt%;
a solid fat content of not more than 70 wt%, preferably 5 to 55 wt%, at 10 ℃ and not more than 10 wt%, preferably not more than 8 wt%, at 35 ℃, relative to the total weight of the fat in the fat composition;
the content of unsaturated fatty acid is higher than 30 mol%, preferably 45-85 mol% relative to the total molar amount of fatty acid in the grease composition;
the content of the oil-soluble emulsifier is 1 to 15 wt%, preferably 3 to 11 wt%, based on the total weight of the oil and fat composition.
10. Use of the fat composition according to any one of claims 1 to 7 for the preparation of a food product, preferably a cream, a non-dairy cream, an ice cream; more preferably, cream butter or non-dairy cream is used.
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| CN115517298A (en) * | 2022-08-23 | 2022-12-27 | 江南大学 | High unsaturated fatty acid vegetable fat whipped cream and preparation method thereof |
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