CN116349745A - Low-saturated grease composition and application thereof - Google Patents
Low-saturated grease composition and application thereof Download PDFInfo
- Publication number
- CN116349745A CN116349745A CN202111626927.2A CN202111626927A CN116349745A CN 116349745 A CN116349745 A CN 116349745A CN 202111626927 A CN202111626927 A CN 202111626927A CN 116349745 A CN116349745 A CN 116349745A
- Authority
- CN
- China
- Prior art keywords
- oil
- fat composition
- fat
- shea butter
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 99
- 239000004519 grease Substances 0.000 title claims abstract description 29
- 229920006395 saturated elastomer Polymers 0.000 title abstract description 6
- 239000003921 oil Substances 0.000 claims abstract description 92
- 235000019198 oils Nutrition 0.000 claims abstract description 92
- 235000019197 fats Nutrition 0.000 claims abstract description 87
- 235000015895 biscuits Nutrition 0.000 claims abstract description 33
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 30
- 239000002540 palm oil Substances 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims abstract description 28
- 241001135917 Vitellaria paradoxa Species 0.000 claims abstract description 28
- 229940057910 shea butter Drugs 0.000 claims abstract description 28
- 235000008429 bread Nutrition 0.000 claims abstract description 24
- 239000007787 solid Substances 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000004904 shortening Methods 0.000 claims description 24
- 235000013310 margarine Nutrition 0.000 claims description 21
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 20
- 229910052740 iodine Inorganic materials 0.000 claims description 20
- 239000011630 iodine Substances 0.000 claims description 20
- 239000003264 margarine Substances 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 18
- 235000012424 soybean oil Nutrition 0.000 claims description 13
- 239000003549 soybean oil Substances 0.000 claims description 13
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 11
- 235000020238 sunflower seed Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000926 separation method Methods 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
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 claims description 3
- 235000019489 Almond oil Nutrition 0.000 claims description 3
- 235000019492 Cashew oil Nutrition 0.000 claims description 3
- 235000019487 Hazelnut oil Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019495 Pecan oil Nutrition 0.000 claims description 3
- 235000019497 Pistachio oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 3
- 239000008168 almond oil Substances 0.000 claims description 3
- 235000012970 cakes Nutrition 0.000 claims description 3
- 239000010467 cashew oil Substances 0.000 claims description 3
- 229940059459 cashew oil Drugs 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims description 3
- 239000002385 cottonseed oil Substances 0.000 claims description 3
- 239000010468 hazelnut oil Substances 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- 239000000944 linseed oil Substances 0.000 claims description 3
- 235000010746 mayonnaise Nutrition 0.000 claims description 3
- 239000010466 nut oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 239000003346 palm kernel oil Substances 0.000 claims description 3
- 235000019865 palm kernel oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000010470 pecan oil Substances 0.000 claims description 3
- 239000010471 pistachio oil Substances 0.000 claims description 3
- 229940082415 pistachio oil Drugs 0.000 claims description 3
- 235000012830 plain croissants Nutrition 0.000 claims description 3
- 229920000223 polyglycerol Polymers 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 229940093625 propylene glycol monostearate Drugs 0.000 claims description 3
- 239000008165 rice bran oil Substances 0.000 claims description 3
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims description 3
- 229940066675 ricinoleate Drugs 0.000 claims description 3
- 239000003813 safflower oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- PVNIQBQSYATKKL-UHFFFAOYSA-N tripalmitin Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 claims description 3
- 235000018330 Macadamia integrifolia Nutrition 0.000 claims description 2
- 240000000912 Macadamia tetraphylla Species 0.000 claims description 2
- 235000003800 Macadamia tetraphylla Nutrition 0.000 claims description 2
- 235000019485 Safflower oil Nutrition 0.000 claims description 2
- 235000014594 pastries Nutrition 0.000 claims description 2
- 235000005713 safflower oil Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 10
- 238000001556 precipitation Methods 0.000 abstract description 3
- 231100000206 health hazard Toxicity 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 68
- 230000000052 comparative effect Effects 0.000 description 23
- 239000000843 powder Substances 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 11
- 239000000523 sample Substances 0.000 description 8
- 238000005303 weighing Methods 0.000 description 8
- 108010068370 Glutens Proteins 0.000 description 7
- 235000021312 gluten Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000021355 Stearic acid Nutrition 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 3
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000008117 stearic acid Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000010037 flour treatment agent Nutrition 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000002040 relaxant effect Effects 0.000 description 2
- 235000021003 saturated fats Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 150000002943 palmitic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a low-saturated grease composition and application thereof. The grease composition of the invention comprises palm oil and shea butter and liquid grease except the palm oil and shea butter, wherein the grease composition is solid at normal temperature. The oil composition disclosed by the invention is used for baking biscuits, so that the crispness of the biscuits can be increased, and the oil precipitation rate of the biscuits in the storage process can be obviously reduced; in bread baking, the fat composition of the present invention can significantly shorten the dough forming time, thereby reducing the operation cost. In addition, the grease composition has the characteristic of low saturation, and can avoid health hazard caused by high saturated grease.
Description
Technical Field
The invention belongs to the field of food industry, and particularly relates to a low-saturated oil composition and application thereof.
Background
Most of baking grease used at present is margarine or shortening, the saturation is higher and is basically over 50 percent, the baking grease is solid and has a certain crunchiness, and the problems of oil separation and the like are avoided. With concerns about grease health, consumers are increasingly inclined to select low saturation greases. The low-saturation liquid grease loses the support of a large amount of solid fat, so that the key indexes such as plasticity, hardness and the like are seriously reduced, and the requirements of many food applications such as baking and the like cannot be met. In order to achieve the application effect of solid fat, the texture of the liquid fat must be enhanced, besides the solidification of the liquid oil by means of the crystal clusters, the embedding layers or the network structure formed by the gel, the liquid fat can be solidified by oil-based adjustment while keeping the lower saturation degree of the liquid fat, so that the baking requirement is met.
There remains a need in the art for grease compositions that achieve low saturation while meeting the baking needs through oil-based conditioning.
Disclosure of Invention
The first aspect of the present invention provides a fat composition comprising palm oil and shea butter, and a liquid fat other than palm oil and shea butter.
In one or more embodiments, the grease composition is solid at ambient temperature.
In one or more embodiments, the oil and fat composition has a saturation level of 25-32%.
In one or more embodiments, the oil and fat composition has an iodine value of less than or equal to 100g/100g, preferably 60-100g/100g.
In one or more embodiments, the palm oil has an iodine value of 20g/100g or less.
In one or more embodiments, the shea butter has an iodine value of 45-75g/100g.
In one or more embodiments, the fat composition has a triglyceride PPP content of 7-15%.
In one or more embodiments, the fat composition has a content of triglyceride SOS of 3.5-15%.
In one or more embodiments, the PPP is present in an amount of 7-10%.
In one or more embodiments, the SOS is present in an amount of 3.5 to 10%, preferably 3.5 to 6%.
In one or more embodiments, the liquid fats other than palm oil and shea butter are selected from the group consisting of: one or more of soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia nut oil, pistachio oil, palm kernel oil, coconut oil, and fractions and transesterified oils thereof.
In one or more embodiments, the liquid oil contains soybean oil and/or sunflower oil.
In one or more embodiments, the liquid oil contains soybean oil and/or high oleic sunflower oil.
In one or more embodiments, the oil and fat composition comprises, based on the total weight of the oil and fat composition: the palm oil content is 1-25%, preferably 5-20%; the content of the shea butter is 5-40%, preferably 10-30%; the content of the liquid oil is 50-80%, preferably 55-75%.
In one or more embodiments, the fat composition comprises 12-18% palm oil, 10-30% shea butter and 55-75% liquid fat, and the fat composition has a PPP content of 7-10% and a SOS content of 3.5-6%; preferably, the liquid grease is any one or a mixture of two of soybean oil and high oleic acid sunflower seed oil.
In one or more embodiments, the grease composition may further contain an emulsifier.
In one or more embodiments, the emulsifier is selected from one or more of monoglyceride, lecithin, polyglycerol ricinoleate, propylene glycol monostearate, and tween.
In one or more embodiments, the emulsifier is present in an amount of 0.5 to 3%, preferably 0.5 to 1%, based on the total weight of the grease composition.
In a second aspect the invention provides a shortening or margarine comprising the fat composition according to any one of the embodiments herein.
In one or more embodiments, the shortening or margarine contains 80-90wt% of the fat composition and 10-20wt% water.
In a third aspect the invention provides a food product comprising all or part of the fat of any one of the embodiments herein described as a fat composition, shortening or margarine.
In one or more embodiments, the food product is selected from the group consisting of biscuits, breads, cakes, spreads, mayonnaises, fillings, shortcuts, croissants and butterfly shortcuts.
In a fourth aspect the present invention provides the use of a fat composition, shortening or margarine as described in any of the embodiments herein for increasing the crispness of a food product, for reducing the oil separation rate during storage of a food product, or for reducing the whipping time of a dough.
Detailed Description
According to the invention, the oil composition with the saturation of 25-32% is prepared through oil-based adjustment, and is solid at normal temperature, so that the oil composition is oil-based, various low-saturation baked oil can be prepared, the brittleness of biscuits can be increased and the oil precipitation rate of the biscuits in the storage process can be obviously reduced in biscuit baking, the dough forming time can be obviously shortened in bread baking, and therefore, the operation cost is reduced.
The fat composition of the present invention contains palm oil and shea butter and liquid fat other than palm oil and shea butter. The grease composition of the present invention is solid at ordinary temperature (e.g., about 25 ℃).
The grease composition of the present invention is characterized by comprising: the iodine value of the palm oil is less than or equal to 20g/100g; the iodine value of the shea butter is in the range of 45-75g/100 g; the content of triglyceride PPP is 7-15%; and the content of SOS of triglyceride is 3.5-15%.
Herein, PPP refers to triglycerides that bind 3 palmitic acids; SOS refers to triglycerides with stearic acid bound at the 1-and 3-positions and oleic acid bound at the 2-position.
In this context, the palm oil may be a mixture of palm oils of different iodine values, provided that the iodine value of the resulting palm oil is mixed to be 20g/100g or less. The present invention may be practiced using a variety of known palm oils, including a variety of commercially available palm oils.
In the present invention, the shea butter may be a mixture of shea butter having different iodine values, as long as the iodine value of the obtained shea butter is mixed within a range of 45-75g/100g. The present invention may be practiced using a variety of known palm oils, including a variety of commercially available shea butter.
In a preferred embodiment, the amount of PPP in the fat or oil composition of the present invention is 7 to 10%.
In a preferred embodiment, the SOS content of the fat composition of the present invention is 3.5 to 10%. In some embodiments, the SOS content of the fat composition is 3.5-6%.
In a preferred embodiment, the oil and fat composition of the present invention has a saturation level of 25-32%, and/or an iodine value of 60-100g/100g.
Herein, the liquid fats and oils other than palm oil and shea butter include, but are not limited to, soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, hawaii nut oil, pistachio oil, palm kernel oil, coconut oil, and the like, as well as fractions and transesterified fats and oils of these liquid fats and oils, and the like. Any one or a mixture of a plurality of these liquid fats and oils may be used to prepare the fat and oil composition of the present invention. The sunflower seed oil may be high oleic sunflower seed oil. In some embodiments, the liquid oil and fat composition of the present invention comprises soybean oil and/or sunflower oil, particularly high oleic sunflower oil.
In the oil and fat composition of the present invention, the content of palm oil may be 1 to 25%, the content of shea butter may be 5 to 40% and the content of liquid oil may be 50 to 80% based on the total weight of the oil and fat composition. Preferably, the palm oil content is 5-20%. Preferably, the content of shea butter is 10-30%. Preferably, the content of liquid fat is 55-75%.
In some embodiments, the fat composition of the present invention comprises 12-18% palm oil, 10-30% shea butter and 55-75% liquid fat, and the fat composition has a PPP content of 7-10% and a SOS content of 3.5-6%; preferably, the liquid grease is any one or a mixture of two of soybean oil and high oleic acid sunflower seed oil.
The fat and oil composition of the present invention may further contain an emulsifier. The emulsifier may be one or more of emulsifiers conventional in the art for oils and fats including, but not limited to, monoglycerides (e.g., glyceryl monostearate), lecithin, polyglycerol ricinoleate, propylene glycol monostearate, and tween. The content of the emulsifier is 0.5-3% based on the total weight of the oil composition. In some embodiments, the emulsifier is present in an amount of 0.5 to 1%.
The fat compositions of the present invention may be prepared by mixing the components of the fat compositions of the present invention and optionally an emulsifier. In some embodiments, the fat composition of the present invention is obtained by thawing the fat composition (e.g., thawing at a temperature of 60-80 ℃) and subjecting the thawed fat to a congealing treatment, e.g., adding to a congealer for congealing for a period of time. Generally, the freezing time can be determined according to the amount of grease. An exemplary congealing time may be 10-60 minutes. The outlet temperature of the freezer may be controlled at 10-20 c, preferably 15-18 c.
In some embodiments, the grease composition of the present invention is used as an oil base to prepare shortening or margarine. Accordingly, the present invention also provides a shortening or margarine having a fat composition according to the present invention of 80 to 90% by weight and water of 10 to 20% by weight. The shortening or margarine may also contain other ingredients conventionally contained in shortenings, including but not limited to antioxidants, salts, flavourings and pigments and the like. The amounts of these ingredients are those conventionally used in the art.
The shortening or margarine of the present invention may be prepared by conventional pre-cooling, quenching, kneading, ripening, etc. For example, the shortening or margarine of the present invention may be prepared by providing an oil phase and a water phase, respectively, melting the oil phase, mixing the oil phase and the water phase, stirring the mixture at 50-70 ℃ for a sufficient time, and then subjecting the mixed material to a freezing treatment, for example, adding the mixture into a freezer for a sufficient time for freezing. Generally, the freezing time can be determined based on the amount of material. An exemplary congealing time may be 10-60 minutes. The outlet temperature of the freezer may be controlled at 10-20 c, preferably 15-18 c.
In some embodiments, the present invention provides a food product comprising all or a portion of the fat of the present invention as a fat composition, shortening or margarine. Such foods include, but are not limited to, biscuits, breads, cakes, spreads, mayonnaises, fillings, pastries, croissants, and butterfly shortenings, among others.
In some embodiments, the present invention provides the use of the fat compositions, shortenings or margarines of the present invention to increase crispness of food products, reduce the oil separation rate during storage of food products, and to reduce the whipping time of dough. The food product may in particular be a baked food product, such as a biscuit. The dough may be a dough from which bread is made. Herein, the dough whipping time refers to the time required for gluten formation after adding the fat composition, shortening or margarine of the present invention.
The following examples are further illustrative of the present invention, but the contents of the present invention are not limited thereto. The embodiments described in the present specification are only for illustrating the present invention, and do not limit the scope of the present invention. The scope of the present invention is defined only by the claims, and any omission, substitution or modification made by those skilled in the art based on the embodiments disclosed herein will fall within the scope of the present invention.
The following examples use instrumentation conventional in the art. The following examples do not address the specific conditions in the examples and are generally conducted under conventional conditions or under conditions recommended by the manufacturer. The following examples use various starting materials, and unless otherwise indicated, conventional commercial products were used. In the description of the present invention and the following examples, "%" means weight percent and "parts" means parts by weight unless otherwise specified.
The raw material sources are as follows:
palm oil 1: iodine value (AV) is 15g/100g, and is available from Shanghai, inc. of Jia Li specialty oils and fats;
palm oil 2: iodine value (AV) was 33g/100g, available from Shanghai, inc. of Jia Li specialty oils and fats;
palm oil 3: iodine value (AV) 19g/100g, shea butter 1, a special oil of jali (Shanghai) limited: an iodine value (AV) of 67g/100g,PGEO Edible Oils Sdn Bhd;
shea butter 2: an iodine value (AV) of 35g/100g,PGEO Edible Oils Sdn Bhd;
shea butter 3: iodine value (AV) of 51g/100g,PGEO Edible Oils Sdn Bhd
SBO (soybean oil): jia Li specialty oils (Shanghai) Inc.; HOSFO (high oleic sunflower seed oil): jia Li specialty oils (Shanghai) Inc.;
american flag shortening: jia Li specialty oils (Shanghai) Inc.;
gold flavor margarine: jia Li specialty oils (Shanghai) Inc.;
soybean phospholipid: qin Royal gold sea grain and oil industry Co.Ltd;
monoglyceride: duPont Dannisck (China) Inc., model HS-C;
low gluten flour: yihaijiali (kunshan) food industry limited, flower drum brand;
high gluten flour: yihaijiali (kunshan) food industry limited, blue gold mountain brand;
high activity dry yeast: angel Yeast Co;
bread improver a300: angel Yeast Co;
baking powder: angel Yeast Co;
milk powder: constant natural commerce (Shanghai) limited;
refined salt: china salt group Co., ltd;
fine granulated sugar: large Han Zhushi society.
Example one preparation of Low saturated fat composition
The formulation of the low-saturated fat composition is shown in table 1 below. Weighing the components according to the proportion shown in the table 1, heating and stirring for more than 30min at 80 ℃ to obtain the corresponding grease composition.
TABLE 1 formulation of low saturated fat compositions
Example two, evaluation of oil and fat composition saturation, TAG (PPP, SOS) and oil-based State
Saturation detection
Fatty acid composition was determined by gas chromatography, reference: AOCS Official Methods Ce 1b-89 Reapproved 1997, wherein the saturated fatty acid content is the saturation.
PPP and SOS content detection
Triglyceride composition was determined by gas chromatography, reference: AOCS Official Methods Ce 5-86 Reapproved 1997 to obtain PPP and SOS contents.
The saturation level, TAG (PPP, SOS) and the state of each fat composition are shown in table 2 below.
TABLE 2 saturation, iodine value, TAG (PPP, SOS) and State of fat and oil compositions
Note that: wherein P is palmitic acid, S is stearic acid, and O is oleic acid; PPP: triglycerides with 3 molecules P bound thereto; SOS: stearic acid is combined with the 1,3 positions, and oleic acid is combined with the 2 positions.
Example III preparation of shortening or margarine
The oil composition was used for the preparation of shortening or margarine, the specific formulation of which is shown in table 3 below.
Table 3, examples and comparative examples formulations
Preparation methods of examples 1-2 and comparative examples 1-2:
(1) Weighing oil phase according to table 3, completely melting at 75deg.C, and keeping at 65deg.C for use;
(2) Adding into a congealer, congealing for 20-30min (the outlet temperature is controlled at about 16 ℃), taking out the sample, and storing at room temperature.
Examples 3-5 and comparative example 3 preparation methods:
(1) Weighing an oil phase and a water phase according to Table 3 respectively, completely melting the oil phase at 75 ℃, and keeping the temperature at 65 ℃ for later use;
(2) Pouring the oil phase into the water phase, and stirring for 20-50 min (500-1500 rpm) at 50-70 ℃;
(3) Adding into a congealer, congealing for 20-30min (the outlet temperature is controlled at about 16 ℃), taking out the sample, and storing at room temperature.
Example IV, biscuit preparation
The biscuit formulation is shown in table 4 below and is prepared as follows:
(1) Raw material preparation: weighing low-gluten powder and baking powder, and placing the low-gluten powder and the baking powder on one side of a chopping board; weighing sugar powder, and placing on one side; the grease is weighed on the scraping plate;
(2) Mixing and rubbing raw materials: mixing oil and sugar, rubbing hair with one hand, and adjusting with one hand by a scraper; adding flour, baking powder, and kneading dough; covering the dough with paper for preparing tabletting;
(3) Tabletting: the manual mode is selected and the circulation key is turned off. Before pressing, putting down a protective cover plate, and selecting a pressing direction; selecting the height, namely pressing the biscuits to 3.8mm from high to low pressure, generally from 10 mm; placing in a refrigerator for 15min, and extruding the shape with a mold (the dough can be frozen continuously in the process of melting);
(4) Baking: 160 ℃ for 9min; and stopping timing after finishing, wearing the heat insulation glove, and taking out the baking tray.
Table 4, biscuit recipe
| Raw material name | Quality (g) | Proportion (%) |
| Low gluten flour | 90 | 51.15 |
| Baking powder | 1 | 0.57 |
| Sugar powder | 20 | 11.36 |
| Egg | 15 | 8.52 |
| Grease and oil | 50 | 28.41 |
| Totalizing | 176 | 100 |
Example five, determination of biscuit hardness and crispness
Analysis by a texture analyzer, the measurement conditions are: a P/30R probe; speed before test: 2.0mm/s; test speed: 1.0mm/s; post test speed: 2.0mm/s; compression degree: 30% and the results are shown in Table 5 below.
Example six determination of oil separation from biscuits
Fresh biscuits were placed on filter paper and left at room temperature for 2 days, and the mass of the filter paper before and after the placement of biscuits was weighed respectively.
The method comprises the following steps: weighing the mass of clean filter paper to be a, placing biscuits on the filter paper, weighing the filter paper to be b, taking off a biscuit sample after the filter paper is placed for 2 days at room temperature, and weighing the mass of the rest filter paper to be c, wherein the oil separation rate of the biscuits is calculated according to the following formula:
wherein:
a is the mass (g) of clean filter paper; b is the total mass (g) of the biscuit sample and the filter paper; c is the total mass (g) of the oil and the filter paper.
The hardness, crispness and oil yield of the biscuits are shown in Table 5 below.
Table 5, hardness, crispness and oil cut of biscuits
| Examples and comparative examples | Saturation/% | Hardness/g | Crispness/mm | Oil yield/% |
| Example 1 | 25.2 | 456±21 | 0.33±0.01 | 0.07±0.1 |
| Example 2 | 29.8 | 448±24 | 0.37±0.02 | 0.05±0.1 |
| Example 3 | 28.2 | 435±23 | 0.32±0.01 | 0.08±0.1 |
| Example 4 | 28.9 | 450±20 | 0.31±0.02 | 0.06±0.1 |
| Example 5 | 25.1 | 432±18 | 0.35±0.01 | 0.08±0.1 |
| Comparative example 1 | 29.8 | 462±22 | 0.23±0.01 | 2.7±0.3 |
| Comparative example 2 | 32.8 | 451±19 | 0.26±0.02 | 2.5±0.2 |
| Comparative example 3 | 28.4 | 433±21 | 0.24±0.01 | 3.1±0.3 |
| Comparative example 4 | 53.2 | 452±21 | 0.35±0.01 | 0.05±0.1 |
| Comparative example 5 | 51.8 | 436±22 | 0.32±0.01 | 0.07±0.1 |
As is clear from the results in Table 5, the biscuits prepared in examples 1 to 5 and comparative examples 1 to 5 were not significantly different in hardness, but the biscuits prepared in comparative examples 1 to 3 were relatively small in brittleness and very remarkable in oil bleeding, both of which were 2.5% or more, whereas the biscuits prepared in examples 1 to 5 and comparative examples 4 to 5 were low in oil bleeding rate, both of which were 1% or less. The flag shortening of comparative example 4 and the gold-flavored margarine of comparative example 5 are all general baked fats and oils, and the saturation thereof is higher than 50%. Therefore, only various baked fats prepared from the fat compositions 1-5 have the characteristic of low saturation, and have better application effect in biscuits, so that the brittleness of the biscuits can be increased, and the oil precipitation rate of the biscuits in the storage process can be obviously reduced.
Seventh embodiment bread recipe and Process
The bread recipe is shown in Table 6 and is prepared as follows:
(1) Raw material preparation: mixing the dry materials in the formula in a dough mixer;
(2) Humidifying materials, beating until the dough is ductile;
(3) Adding grease, uniformly mixing the grease and dough, and whipping until gluten is formed;
(4) Relaxing the whipped dough at room temperature for 20-30min;
(5) Cutting, shaping, and continuously relaxing at room temperature for 20-30min;
(6) Placing into a proofing box, proofing for 1 hour at 33-35 ℃ and 75% humidity;
(7) Baking, namely baking for 30min in an oven at the upper fire of 210 ℃ and the lower fire of 175 ℃.
Table 6, bread recipe
| Raw material name | Quality (g) | Proportion (%) |
| High gluten flour | 600 | 52 |
| Sugar powder | 60 | 5.2 |
| Yeast | 6 | 0.5 |
| Egg | 60 | 5.2 |
| Bread improver | 1.8 | 0.16 |
| Refined salt | 9 | 0.78 |
| Milk powder | 18 | 1.56 |
| Grease and oil | 120 | 10.4 |
| Water and its preparation method | 280 | 24.2 |
| Totalizing | 1154.8 | 100 |
Example eight determination of bread appearance State (height, aspect ratio and capacitance ratio)
The height, width (diameter) and mass of the bread and steamed bread were measured by a volumetric measuring device, and the ratio of height to diameter and the ratio of volume to mass were calculated, and the results are shown in Table 7.
Example nine bread texture determination
The prepared bread samples were first cut into 10mm thick slices using a bread slicer, after which the TPA test was performed under the following conditions:
probe: P/36R type cylindrical flat bottom probe; speed before test: 1.0mm/s; test speed: 5.0mm/s; post test speed: 5.0mm/s, the probe is pressed down by 10.00mm after sensing 5.0g force.
The appearance state (height, aspect ratio, and texture ratio) and texture measurement results of the bread are shown in table 7 below.
TABLE 7 appearance state and texture of bread
As is clear from the results shown in Table 7, the breads prepared in examples 1 to 5 were not significantly different in appearance and texture from those of comparative examples 4 to 5 (general baked fats), i.e., the various baked fats prepared from the fat composition of the invention were not significantly affected in appearance and texture of the breads, but had low saturation characteristics.
Example ten, dough whipping time
In the bread preparation (dough kneading process), the time required from the addition of the fat to the formation of gluten, i.e., the dough whipping time, was recorded separately, and the results are shown in table 8.
Table 8 dough whipping time in bread preparation
| Examples/comparative examples | Dough whipping time/min after adding fat |
| Example 1 | 3.5 |
| Example 2 | 3.3 |
| Example 3 | 3.4 |
| Example 4 | 3.4 |
| Example 5 | 3.3 |
| Comparative example 1 | 5.7 |
| Comparative example 2 | 5.4 |
| Comparative example 3 | 5.6 |
| Comparative example 4 | 3.4 |
| Comparative example 5 | 3.5 |
As is clear from the results shown in Table 8, in the bread baking, the baked fats and oils of examples 1 to 5 are capable of significantly shortening the whipping time of the dough, that is, the various types of baked fats and oils prepared from the fat and oil compositions 1 to 5 of the present invention, as compared with comparative examples 1 to 3, and in the bread baking, the whipping time of the dough is effectively shortened, and the dough whipping time is close to that of comparative examples 4 to 5 (general baked fats and oils), but has a low saturation characteristic.
In conclusion, the oil and fat composition has low saturation of 25-32%, is solid at room temperature, and can increase the crispness of biscuits and obviously reduce the oil separation rate of the biscuits in the storage process in biscuit baking, and can obviously shorten the forming time of dough in bread baking, thereby reducing the operation cost.
Claims (10)
1. An oil-and-fat composition comprising palm oil and shea butter, and a liquid oil other than palm oil and shea butter, wherein the oil-and-fat composition is solid at ordinary temperature;
preferably, the saturation degree of the oil composition is 25-32%;
preferably, the iodine value of the oil and fat composition is less than or equal to 100g/100g, preferably 60-100g/100g.
2. The fat and oil composition according to claim 1, wherein the palm oil has an iodine value of 20g/100g or less, the shea butter has an iodine value of 45 to 75g/100g, the fat and oil composition comprises 7 to 15% of the triglyceride PPP and 3.5 to 15% of the triglyceride SOS.
3. The fat composition according to claim 2, wherein:
the PPP content is 7-10%; and/or
The SOS content is 3.5-10%, preferably 3.5-6%.
4. A fat composition according to any one of claims 1 to 3, wherein the liquid fat other than palm oil and shea butter is selected from the group consisting of: one or more of soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia nut oil, pistachio oil, palm kernel oil, coconut oil, fractions thereof, and transesterified oils; preferably, the liquid oil contains soybean oil and/or sunflower oil, more preferably, the liquid oil contains soybean oil and/or high oleic sunflower oil.
5. The fat composition according to any one of claims 1 to 4, wherein the fat composition comprises, based on the total weight of the fat composition:
the palm oil content is 1-25%, preferably 5-20%;
the content of the shea butter is 5-40%, preferably 10-30%;
the content of the liquid oil is 50-80%, preferably 55-75%.
6. A fat composition according to any one of claims 1 to 3, characterised in that the fat composition comprises 12 to 18% palm oil, 10 to 30% shea butter and 55 to 75% liquid fat, and the fat composition has a PPP content of 7 to 10% and an SOS content of 3.5 to 6%; preferably, the liquid grease is any one or a mixture of two of soybean oil and high oleic acid sunflower seed oil.
7. The oil-and-fat composition according to any one of claims 1 to 6, wherein the oil-and-fat composition further comprises an emulsifier; preferably, the emulsifier is selected from one or more of monoglyceride, lecithin, polyglycerol ricinoleate, propylene glycol monostearate and tween; preferably, the emulsifier is present in an amount of 0.5 to 3%, preferably 0.5 to 1%, based on the total weight of the fat composition.
8. A shortening or margarine comprising the fat composition of any one of claims 1 to 7; preferably, the shortening or margarine contains 80-90wt% of the fat composition and 10-20wt% of water.
9. A food product comprising all or part of the fat of any one of claims 1 to 7 or the shortening or margarine of claim 8; preferably, the food product is selected from the group consisting of biscuits, breads, cakes, spreads, mayonnaises, fillings, pastries, croissants and butterfly shortbread.
10. Use of the fat composition of any one of claims 1 to 7 or the shortening or margarine of claim 8 for increasing crispness of a food product, reducing the oil separation rate during storage of a food product, or for reducing the whipping time of a dough.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111626927.2A CN116349745A (en) | 2021-12-28 | 2021-12-28 | Low-saturated grease composition and application thereof |
| PCT/CN2022/141767 WO2023125354A1 (en) | 2021-12-28 | 2022-12-26 | Low-saturation grease composition and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111626927.2A CN116349745A (en) | 2021-12-28 | 2021-12-28 | Low-saturated grease composition and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116349745A true CN116349745A (en) | 2023-06-30 |
Family
ID=86914984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111626927.2A Pending CN116349745A (en) | 2021-12-28 | 2021-12-28 | Low-saturated grease composition and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116349745A (en) |
-
2021
- 2021-12-28 CN CN202111626927.2A patent/CN116349745A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2509432B1 (en) | High diglyceride structuring composition and products and methods using the same | |
| JP5883435B2 (en) | Shortening composition, method of making it and use thereof | |
| US20080199582A1 (en) | Fat Products Containing Little or No Trans Fatty Acids | |
| CN107006568B (en) | Cooked dough products and methods of making | |
| US8920865B2 (en) | Shortening particle compositions and dough products made therefrom | |
| EP3069614B1 (en) | Dough for bread/baked confectionery, and bread/baked confectionery | |
| EP3721716A1 (en) | Oil and fat composition for filling and sauce | |
| US9943084B2 (en) | Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products | |
| JP5792080B2 (en) | Oil composition for kneading dough | |
| TWI665966B (en) | Oil and fat composition, wheat puffed food to which the oil and fat composition is added, and method for producing the oil and fat composition | |
| CN116349745A (en) | Low-saturated grease composition and application thereof | |
| JP7451045B2 (en) | How to make rolled bread | |
| JP2016082937A (en) | Chocolate for bakery product and method for producing bakery product | |
| CA2472948C (en) | Shortenings containing little or no trans fatty acids | |
| JP2019165653A (en) | Oil/fat composition for cookie dough | |
| JP4255217B2 (en) | Flour processed food | |
| US20140030411A1 (en) | Shortening compositions and methods for forming the same | |
| EP1719412A1 (en) | Pre-mix for bakery products comprising a shortening | |
| RU2787000C2 (en) | Oil-fat composition for filling and sauce | |
| JP6430724B2 (en) | Oil composition for cooking | |
| JP7248409B2 (en) | composite bread dough | |
| EP3053453B1 (en) | Fat-continuous bakery emulsion | |
| JP6845075B2 (en) | Small piece oil and fat composition for bakery | |
| KR101894067B1 (en) | Aeration bakery product with reduced content of saturated fatty acid by grape seed oil gel and method for production thereof | |
| CN116349744A (en) | Gel, preparation and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication |