CN111328883B - Non-hydrogenated oil and fat composition and application thereof in food - Google Patents
Non-hydrogenated oil and fat composition and application thereof in food Download PDFInfo
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- CN111328883B CN111328883B CN201811554765.4A CN201811554765A CN111328883B CN 111328883 B CN111328883 B CN 111328883B CN 201811554765 A CN201811554765 A CN 201811554765A CN 111328883 B CN111328883 B CN 111328883B
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Images
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides an oil and fat composition comprising, based on the total mass of the oil and fat composition: (1) 75-85% of lauric acid type grease, wherein the lauric acid type grease contains more than 65% of coconut oil; (2) 15-25% of stearic acid extract of lauric acid oil; (3) 0-5% of palm oil stearin fraction. The oil composition of the invention has good melting resistance and mouthfeel when applied to frozen dessert products.
Description
Technical Field
The invention relates to the field of grease, in particular to a non-hydrogenated grease composition and application thereof in food.
Background
Nowadays, consumers pay more and more attention to health and safety of foods, and low anti-zero anti-low saturation becomes one of information of consumers' attention. It is well known that although partial hydrogenation results in higher levels of trans acids, the presence of trans acids is not present in the fully hydrogenated end product. However, there is a more stringent requirement in the industry that products that are completely free of hydrogenated fat and oil components are more easily cleaned and are more reassuring to the consumer. The trend towards this healthy product, dehydrogenation became the hotter point of study. However, one of the functions of hydrogenated oils and partially hydrogenated oils is to provide a skeleton for products, and a steep solid fat curve may provide good mouthfeel for products, but non-hydrogenated oils may have a gentle solid fat curve due to their own crystal melting characteristics, and thus may cause problems of a softer skeleton, poor palatability, and insufficient rapid flavor release. Especially in the sugar product, the ideal solid fat curve can bring better sensory experience to the product.
Patents on non-hydrogenated oil and fat are mostly concentrated in margarine and spread fat, the requirement of the products on a solid fat curve is not high, and a relatively flat solid fat curve is beneficial to operation and mouthfeel. The base oils mentioned in WO2007022897A8, which define the type and amount of fatty acids, are used in spreads and margarine products, in particular C12-C14 of about 12-24%, C16-C18 of about 28-50%, C18 of about 6-12%, and the total saturated acid content < 72%. In US7807208B2, base fats and oils for margarine and spreads are used after transesterification with a palm oil fractionated hard fat fraction and a lauric acid/lauric acid fractionated hard fat fraction. US2005276900a1 also discloses an oil and fat composition which can be used in products such as non-hydrogenated zero trans margarine, shortening, and spread, and which is obtained by chemically transesterifying an oil and fat having a high C16 content (> 70%) and then mixing the resultant product with a fraction of a lauric oil and fat having C14 and C12 as main components. In addition, there are patents relating to the use of non-hydrogenated fats and oils in frying oils, such as those described in WO9424849a1 which relates to a karaya oilseed, production line and fats and oils produced therefrom which have improved oxidative and frying stability as compared to conventional karaya fats and oils. The breeding of oil seeds is related to the back of the method, and the cost is high.
Disclosure of Invention
In order to overcome the defects, the inventor of the invention researches and finds that lauric acid type grease, a hard butter extract of lauric acid grease and palm oil hard butter extract are mixed to obtain a non-hydrogenated grease composition through a large amount of experiments, and the grease composition has good melting resistance and mouthfeel when being applied to frozen dessert products.
In a first aspect of the present invention, there is provided a non-hydrogenated fat composition comprising: (1) 75-85% of lauric acid type oil, wherein the lauric acid type oil contains more than 65% of coconut oil; (2) 15-25% of stearic acid extract of lauric acid oil; (3) 0-5% of palm oil stearin fraction.
In one or more preferable embodiments, the solid fat content of the grease composition at 20 ℃ is 30 to 55%.
In one or more preferable embodiments, the solid fat content of the grease composition at 25 ℃ is 10 to 25%.
In one or more preferred embodiments, the solid fat content of the grease composition at 35 ℃ is less than 2%.
In one or more preferred embodiments, the solid fat content of the grease composition at 10 ℃ is less than 90%.
In one or more preferred embodiments, the solid fat content of the fat and oil composition at 10 ℃ is 55 to 90%.
In one or more preferable embodiments, the solid fat content of the grease composition at 10 ℃ is 60 to 90%.
In one or more preferable embodiments, the solid fat content of the grease composition at 10 ℃ is 70 to 90%.
In one or more preferable embodiments, the solid fat content of the grease composition at 10 ℃ is 75 to 90%.
In one or more preferable embodiments, the solid fat content of the grease composition at 10 ℃ is 75 to 85%.
In one or more preferable embodiments, the solid fat content of the grease composition at 20 ℃ is 35 to 55%.
In one or more preferable embodiments, the solid fat content of the grease composition at 20 ℃ is 40-55%.
In one or more preferable embodiments, the solid fat content of the grease composition at 20 ℃ is 43 to 55%.
In one or more preferable embodiments, the solid fat content of the grease composition at 20 ℃ is 43 to 50%.
In one or more preferred embodiments, the fat and oil composition has a solid fat content of less than 15% at 30 ℃.
In one or more preferred embodiments, the solid fat content of the fat and oil composition at 30 ℃ is less than 10%.
In one or more preferred embodiments, the solid fat content of the grease composition at 35 ℃ is less than 1%.
In one or more preferred embodiments, the solid fat content of the grease composition at 35 ℃ is less than 0.5%.
In one or more preferred embodiments, the fat and oil composition has a solid fat content of 0 at 40 ℃.
In one or more preferred embodiments, the content of C18:0 in the oil or fat composition is less than 10% based on the total amount of fatty acid residues.
In one or more preferred embodiments, the content of C18:1C (non-trans oleic acid) in the oil or fat composition is less than 14% based on the total amount of fatty acid residues.
In one or more preferred embodiments, the content of C18:1C (non-trans oleic acid) in the oil or fat composition is less than 10% based on the total amount of fatty acid residues.
In one or more preferred embodiments, the content of C18:1C (non-trans oleic acid) in the oil or fat composition is 5 to 10% based on the total amount of fatty acid residues.
In one or more preferred embodiments, the content of C12:0 in the oil or fat composition is less than 60% based on the total amount of fatty acid residues.
In one or more preferred embodiments, the content of C12:0 in the oil or fat composition is less than 50% based on the total amount of fatty acid residues.
In one or more preferred embodiments, the content of C12:0 in the oil or fat composition is 30 to 50% based on the total amount of fatty acid residues.
In one or more preferred embodiments, the content of C12:0 in the oil or fat composition is 40 to 50% based on the total amount of fatty acid residues.
In one or more preferred embodiments, the lauric acid type fats and oils further comprise palm kernel oil, coconut oil, and the like.
In one or more preferred embodiments, the hard fat fraction of lauric fat comprises palm kernel oil hard fat and/or coconut oil hard fat.
In a second aspect of the present invention, there is provided a food product comprising the fat or oil composition of the present invention.
In one or more preferred embodiments, the food product is a frozen confection or a candy.
In one or more preferred embodiments, the frozen confection is a popsicle, ice cream, ice lolly.
In a third aspect of the invention, there is provided a frozen confection comprising, based on the total mass of the frozen confection, from 8 to 12% of the fat composition of the invention, from 12 to 18% of a sweetener, from 6 to 12% of a dairy product, from 0.3 to 0.8% of a stabilizer and the balance water to 100%.
In one or more preferred embodiments, the frozen confection further comprises a flavor material, a food additive and a food raw material.
In one or more preferred embodiments, the flavor comprises fruits, nuts, and grains.
In one or more preferred embodiments, the dairy product comprises milk powder comprising one or more of skim milk powder, whole milk powder, whey powder.
In one or more preferred embodiments, the sweetener comprises one or more of white sugar, brown sugar, maltose, glucose syrup, and maltose syrup.
In one or more preferred embodiments, the stabilizer comprises an emulsifier and/or a colloid.
In one or more preferred embodiments, the emulsion stabilizer comprises an emulsifier such as monoglyceride, sucrose ester, phospholipid, etc., a colloid such as xanthan gum, guar gum, locust bean gum, etc., and one or more of them.
In a fourth aspect of the invention, a candy is provided, which comprises 5-10% of the fat composition of the invention, 65-75% of sweetening agent, 2-3% of emulsifier and colloid, and water for making up 100% of the total mass of the candy.
In one or more preferred embodiments, the candy further comprises a flavor substance, a food additive and a food raw material.
In one or more preferred embodiments, the flavor comprises fruits, nuts, dairy products, and miscellaneous grains.
In one or more preferred embodiments, the dairy product comprises milk powder comprising one or more of skim milk powder, whole milk powder, whey powder, condensed milk.
In a fifth aspect of the present invention, there is provided a method for increasing the flavor release rate of a food, the method using the fat or oil composition of the present invention.
Drawings
FIG. 1: melting percentage of ice cream bar when standing for 30min and 60min
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) can be combined with each other to constitute a preferred technical solution.
In a first aspect of the present invention, there is provided a non-hydrogenated fat composition comprising: (1) 75-85% of lauric acid type oil, wherein the lauric acid type oil contains more than 65% of coconut oil; (2) 15-25% of stearic acid extract of lauric oil; (3) 0-5% of palm oil stearin fraction.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 30 to 55% at 20 ℃.
In one or more embodiments of the present invention, the fat and oil composition has a solid fat content of 10 to 25% at 25 ℃.
In one or more specific embodiments of the present invention, the fat and oil composition has a solid fat content of less than 2% at 35 ℃.
In one or more specific embodiments of the present invention, the fat and oil composition has a solid fat content of less than 90% at 10 ℃.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 55 to 90% at 10 ℃.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 60 to 90% at 10 ℃.
In one or more specific embodiments of the present invention, the fat and oil composition has a solid fat content of 70 to 90% at 10 ℃.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 75 to 90% at 10 ℃.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 75 to 85% at 10 ℃.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 78 to 81% at 10 ℃.
In one or more specific embodiments of the present invention, the fat and oil composition has a solid fat content of 35 to 55% at 20 ℃.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 40 to 55% at 20 ℃.
In one or more specific embodiments of the present invention, the fat composition has a solid fat content of 43 to 55% at 20 ℃.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 43 to 50% at 20 ℃.
In one or more embodiments of the present invention, the fat and oil composition has a solid fat content of 10 to 21% at 25 ℃.
In one or more specific embodiments of the present invention, the fat composition has a solid fat content of less than 15% at 30 ℃.
In one or more specific embodiments of the present invention, the fat composition has a solid fat content of less than 10% at 30 ℃.
In one or more embodiments of the present invention, the fat composition has a solid fat content of less than 1% at 35 ℃.
In one or more embodiments of the present invention, the fat composition has a solid fat content of less than 0.5% at 35 ℃.
In one or more specific embodiments of the present invention, the fat or oil composition has a solid fat content of 0 at 40 ℃.
In one or more embodiments of the present invention, the C18:0 content in the grease composition is less than 10% based on the total amount of fatty acid residues.
In one or more embodiments of the invention, the C18:1C (non-trans oleic acid) content of the grease composition is less than 14% based on the total amount of fatty acid residues.
In one or more embodiments of the present invention, the C18:1C (non-trans oleic acid) content in the grease composition is less than 10% based on the total amount of fatty acid residues.
In one or more embodiments of the invention, the C18:1C (non-trans oleic acid) content of the grease composition is 5-10% based on the total amount of fatty acid residues.
In one or more embodiments of the present invention, the C12:0 content in the grease composition is less than 60% based on the total amount of fatty acid residues.
In one or more embodiments of the present invention, the C12:0 content in the grease composition is less than 50% based on the total amount of fatty acid residues.
In one or more embodiments of the present invention, the C12:0 content in the grease composition is 30-50% based on the total amount of fatty acid residues.
In one or more embodiments of the present invention, the C12:0 content in the grease composition is 40-50% based on the total amount of fatty acid residues.
In one or more specific embodiments of the present invention, the lauric acid type fats further comprise palm kernel oil.
In one or more specific embodiments of the present invention, the hard fat fraction of lauric fat comprises palm kernel oil hard fat and/or coconut oil hard fat.
In a first aspect of the present invention, there is provided a non-hydrogenated fat composition comprising: (1) 75-85% of lauric acid type oil, wherein the lauric acid type oil contains more than 65% of coconut oil; (2) 15-25% of stearic acid extract of lauric acid oil; (3) 0-5% palm oil stearin fraction.
In one or more specific embodiments of the present invention, the lauric acid type oils and fats are contained in an amount of 78 to 83% by mass based on the total mass of the oil and fat composition.
In one or more embodiments of the invention, the coconut oil is present in an amount of 66.2%, or 77% or 100% by weight of the total lauric oil.
In one or more embodiments of the present invention, the lauric fat has a hard butter fraction content of 15 to 22% by mass of the total fat composition.
In one or more specific embodiments of the present invention, the palm oil has a stearin fraction content of 5% by mass of the total fat composition.
In a second aspect of the present invention, there is provided a food comprising the fat or oil composition of the present invention.
In one or more specific embodiments of the invention, the food product is a frozen confection or a candy.
In one or more specific embodiments of the invention, the frozen confection is a popsicle, ice cream, ice lolly.
In a third aspect of the invention, there is provided a frozen confection comprising, based on the total mass of the frozen confection, from 8 to 12% of the fat composition of the invention, from 12 to 18% of a sweetener, from 6 to 12% of a dairy product, from 0.3 to 0.8% of a stabilizer and the balance water to 100%.
In one or more embodiments of the invention, the frozen confection further comprises a flavor material, a food additive, and a food source adjuvant.
In one or more specific embodiments of the present invention, the flavor comprises fruits, nuts, grains.
In one or more specific embodiments of the present invention, the dairy product category comprises one or more of skim milk powder, whole milk powder, whey powder.
In one or more specific embodiments of the present invention, the sweetener comprises one or more of white sugar, brown sugar, maltose, glucose syrup, maltose syrup.
In one or more embodiments of the present invention, the emulsion stabilizer comprises an emulsifier such as monoglycerides, sucrose esters, phospholipids, and/or colloids such as xanthan gum, guar gum, locust bean gum, and the like.
In a fourth aspect of the invention, a candy is provided, which comprises 5-10% of the fat composition of the invention, 65-75% of sweetening agent, 2-3% of emulsifier and colloid, and water for making up 100% of the total mass of the candy.
In one or more embodiments of the invention, the confectionery further comprises a flavoring substance, a food additive and a food base.
In one or more specific embodiments of the present invention, the flavor material comprises fruits, nuts, dairy products, miscellaneous grains.
In one or more embodiments of the present invention, the dairy product comprises milk powder comprising one or more of skim milk powder, whole milk powder, whey powder.
In a fifth aspect of the present invention, there is provided a method for increasing the flavor release rate of a food, the method using the fat or oil composition of the present invention.
The raw material sources are as follows:
coconut oil (CNO) from special fat and oil (Shanghai) of Jia Li
Palm Kernel Oil (PKO): from Special oils and fats of Jia Li (Shanghai) Co., Ltd
Palm kernel oil stearin (PKST) from Jiali specialty fats & oils (Shanghai) Co., Ltd
Palm Stearin (ST) from special oils and fats of Jiali (Shanghai) Co., Ltd
Hydrogenated coconut oil (HCNO) obtained from special fat and oil (Shanghai) of Jia Li with melting point of 28-32 deg.C
The detection method comprises the following steps:
SFC detection method: with AOCS Cd 16b-93
The detection method of fatty acid comprises the following steps: using GB5009.168
The grease formula comprises:
example 1 fat and oil composition 1 was obtained by mixing 50 parts by mass of coconut oil (melting point 24-27 ℃), 28 parts by mass of PKO (melting point 25-28 ℃) and 17 parts by mass of PKST (melting point 30-34 ℃).
55％CNO+28％PKO+17％PKST
Example 2: oil and fat composition 2 was obtained by mixing 60 parts by mass of coconut oil (melting point 24-27 ℃), 18 parts by mass of PKO (melting point 25-28 ℃), and 22 parts by mass of PKST (melting point 30-34 ℃).
60％CNO+18％PKO+22％PKST
Example 3: fat composition 3 was obtained by mixing 80 parts by mass of coconut oil (melting point 24-27 ℃), 15 parts by mass of PKST (melting point 30-34 ℃), and 5 parts by mass of ST (melting point 52-54 ℃).
80％CNO+15％PKST+5％ST
Comparative example 1: hydrogenated coconut oil (melting point 28-32 ℃ C.), and is marked as grease composition 4.
Comparative example 2: 40 parts by mass of coconut oil (melting point 24-27 ℃ C.) and 60 parts by mass of PKST (melting point 30-34 ℃ C.) were mixed to obtain an oil or fat composition 5. 40% CNO + 60% PKST
Comparative example 3: 85 parts by mass of PKO (melting point 28-32 ℃ C.) and 15 parts by mass of PKST (melting point 30-34 ℃ C.) were mixed to obtain a fat composition 6. 85% PKO + 15% PKST
SFC testing of grease compositions of examples and comparative examples: the results are shown in Table 1.
TABLE 1 SFC value of each oil and fat composition
The fatty acid compositions of the grease compositions of the examples and comparative examples were analyzed, and the main fatty acid results are as follows, as shown in table 2.
Table 2 fatty acid composition of grease composition of examples and comparative examples
Examples of applications and evaluations of the products:
(1) application and evaluation of ice cream:
the process flow for preparing the ice cream comprises the following steps:
(a) mixing raw materials: the raw materials were prepared according to the formula shown in table 3, and the milk powder, whey powder, white granulated sugar were sieved to remove impurities. Firstly, taking about 6-8 times of white granulated sugar and uniformly mixing the white granulated sugar with a stabilizer; adding white granulated sugar, milk powder and whey powder into warm distilled water, stirring uniformly in a water bath at 60 ℃ at 1000r/min, adding a mixture of sugar powder and a stabilizer into the solution, stirring uniformly, and slowly adding maltose syrup into the mixed solution to obtain an aqueous phase solution. The emulsifier is dissolved in the oil phase (the grease composition prepared in the examples and the comparative examples), and then the oil phase is slowly added into the water phase solution at the rotating speed of 1200-1500 r/min.
(b) Emulsifying, wherein the rotating speed is controlled at 1200-1500r/min for emulsifying for 10-30 min.
(c) Sterilizing, sealing the emulsified sample, and standing in 75-85 deg.C water bath for 15-30 min.
(d) Homogenizing, wherein the homogenizing process comprises controlling two homogenizing pressures of 200-400bar (primary stage)/40 bar (secondary stage), and cooling by passing through a heat exchanger after homogenizing for 1-2 times.
(e) Cooling and aging, sealing the homogeneous slurry, cooling at about 0-4 deg.C, and aging overnight.
(f) Freezing, namely discharging the material at about-5 to-10 ℃, and filling.
(g) And (4) hardening and storing, namely, after the filled sample is placed at the temperature of minus 45 ℃ for 6 to 12 hours, transferring the sample to the temperature of minus 20 ℃ for storage and inspection.
Table 3 formula of ice cream
Sensory evaluation of ice cream: the melting rate and flavor release of the ice cream product in the mouth were evaluated according to the scoring criteria shown in table 4, and the evaluation results are shown in table 5.
TABLE 4 Scoring standard for sensory evaluation of ice cream
TABLE 5 sensory evaluation results of Ice cream
As can be seen from Table 5, the melting rates and flavor release rates of examples 1 to 3 and comparative examples 1 and 3 were satisfactory, whereas the melting rate of comparative example 2 was slow and the flavor release rate was slow, and thus the product requirements were not satisfied.
And (3) testing the melting resistance of the ice cream: by adopting an oven method (namely, the ice cream is placed at 30 ℃), and then observing the percentage of the dripping samples in the total weight of the ice cream at 30min and 60min, the larger the percentage of the obtained results is, the poorer the melting resistance is. And the shape-retaining state of the sample was observed. The test results are shown in FIG. 1. As can be seen from FIG. 1, comparative example 1, which performs the worst at 30min, and comparative example 2, which is the best, hardly melts in the melting resistance test; by 60min, comparative example 1 had a much higher melt flow than the other examples and comparative examples, and the remaining examples also had better melt resistance than comparative example 3. Thus, the examples have certain advantages in terms of melt rate and flavor release as well as melt resistance, as seen by a combination of sensory evaluation results, and are non-hydrogenated health regimens.
(2) Application and evaluation of candies:
(a) preparing raw materials according to the candy formula described in table 6, decocting the mixture of white granulated sugar, maltose and water to 124 ℃ by adopting a temperature-controlled heating table;
(b) weighing required gelatin jelly, shearing, adding into a stirring tank, adding condensed milk, and adding decocted sugar;
(c) stirring for about 5min until the syrup gelatin mixture is white after aeration, adding lecithin into oil (oil composition prepared in example 2 and comparative example 1), melting, slowly adding, adding milk powder after sugar group is uniformly mixed into oil;
(d) transferring the marble to a marble table top, cooling the marble by a cold noodle folding mode, placing the marble for two hours after the marble is close to room temperature, and carrying out cutting and forming treatment after the center of the marble is completely crystallized.
Decocting sugar and syrup to 120 deg.C according to conventional method, adding oil, condensed milk and phospholipid, heating to 150 deg.C, pouring into mold, packaging, and performing sensory evaluation after the hard candy product is stable.
TABLE 6 formula of candy
Compared with the embodiment of the comparative example 1, the embodiment of the example 2 has no obvious difference in the operability, the flavor release and the mouthfeel. However, the scheme of example 2 is a non-hydrogenation scheme, which is more beneficial to cleaning the label.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, which is defined in the appended claims, and any other technical entity or method that is equivalent to or completely equivalent to the definition of the claims is intended to be covered by the claims.
Claims (27)
1. A non-hydrogenated oil or fat composition, characterized in that the oil or fat composition comprises, based on the total mass of the oil or fat composition:
(1) 80-85% of lauric acid type grease, wherein the lauric acid type grease contains more than 65% of coconut oil;
(2) 15-25% of stearic acid extract of lauric oil;
(3) 0-5% of palm oil stearin fraction;
the sum of the percentages of the lauric acid type grease, the stearic acid extract of the lauric acid grease and the stearic acid extract of the palm oil is less than or equal to 100 percent;
the grease composition satisfies the following conditions:
the solid fat content at 25 deg.C is 10-17.7%.
2. The fat composition according to claim 1, wherein the fat composition satisfies one or more of the following conditions: (1) the solid fat content at 10 ℃ is lower than 90 percent; and/or
(2) The solid fat content is 30-55% at 20 deg.C; and/or
(3) The solid fat content at 35 ℃ is lower than 2 percent; and/or
(4) The solid fat content at 30 ℃ is less than 15 percent; and/or
(5) The solid fat content at 40 ℃ is 0.
3. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 55-90% at 10 deg.C.
4. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 60-90% at 10 deg.C.
5. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 70-90% at 10 deg.C.
6. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 75-90% at 10 deg.C.
7. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 75-85% at 10 deg.C.
8. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 35-55% at 20 deg.C.
9. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 40-55% at 20 deg.C.
10. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 43-55% at 20 deg.C.
11. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content is 43-50% at 20 deg.C.
12. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content at 30 ℃ is less than 10 percent.
13. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content at 35 ℃ is lower than 1%.
14. The fat composition according to claim 2, wherein the fat composition satisfies the following conditions: the solid fat content at 35 ℃ is lower than 0.5 percent.
15. The fat and oil composition according to any one of claims 1 to 14, wherein, in the fat and oil composition, based on the total amount of fatty acid residues:
(1) the content of C18:0 is less than 10 percent; and/or
(2) The content of C18:1C (non-trans oleic acid) is less than 14%; and/or
(3) The content of C12:0 is less than 60%.
16. The oil or fat composition according to claim 15, wherein, in the oil or fat composition, based on the total amount of fatty acid residues: the content of C18:1C (non-trans oleic acid) was less than 10%.
17. The oil or fat composition according to claim 15, wherein, in the oil or fat composition, based on the total amount of fatty acid residues: c18:1C (non-trans oleic acid) content 5-10%.
18. The fat and oil composition according to claim 15, wherein, in the fat and oil composition, based on the total amount of fatty acid residues: the content of C12:0 is less than 50%.
19. The fat and oil composition according to claim 15, wherein, in the fat and oil composition, based on the total amount of fatty acid residues: the content of C12:0 is 30-50%.
20. The fat and oil composition according to claim 15, wherein, in the fat and oil composition, based on the total amount of fatty acid residues: the content of C12:0 is 40-50%.
21. The fat composition according to any one of claims 1 to 14, wherein the lauric fat further comprises palm kernel oil.
22. The fat composition according to any one of claims 1 to 14, wherein the hard fat fraction of lauric fat comprises palm kernel oil hard fat and/or coconut oil hard fat.
23. A food product comprising the fat or oil composition according to any one of claims 1 to 22; the food is a frozen dessert or a candy.
24. The food product of claim 23, wherein the frozen confection is a popsicle, ice cream, ice lolly.
25. Frozen confection comprising 8-12% of the fat composition according to any of claims 1-22, 12-18% of a sweetener, 6-12% of a dairy product, 0.3-0.8% of a stabilizer and water to the total of 100% by mass of the frozen confection.
26. A confection comprising from 5 to 10% of the fat composition of any one of claims 1 to 22, from 65 to 75% of sweeteners, from 2 to 3% of emulsifiers and colloids, and water to make up a total of 100% by mass of the confection.
27. A method for increasing the flavor release rate of a food, which comprises using the fat or oil composition according to any one of claims 1 to 22.
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