WO2005079591A1 - Compositions de graisses et d'huiles contenant des diglycerides, et margarines, huiles de friture et aliments contenant ces compositions - Google Patents

Compositions de graisses et d'huiles contenant des diglycerides, et margarines, huiles de friture et aliments contenant ces compositions Download PDF

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Publication number
WO2005079591A1
WO2005079591A1 PCT/CN2004/000785 CN2004000785W WO2005079591A1 WO 2005079591 A1 WO2005079591 A1 WO 2005079591A1 CN 2004000785 W CN2004000785 W CN 2004000785W WO 2005079591 A1 WO2005079591 A1 WO 2005079591A1
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WO
WIPO (PCT)
Prior art keywords
fat
oil
composition
diglyceride
food
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Application number
PCT/CN2004/000785
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English (en)
Chinese (zh)
Inventor
Qianling Xie
Peng Hu
Botao Yang
Original Assignee
Southseas Oils & Fats Industrial (Chiwan) Limited
Priority date (The priority date 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 date listed.)
Filing date
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Publication of WO2005079591A1 publication Critical patent/WO2005079591A1/fr

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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
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor 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
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Definitions

  • the present invention relates to a fat and oil composition containing diglyceride, and cream, frying oil and food containing the same.
  • edible oil plays a very important role in human physiological metabolism. With the improvement of the living standards of the Chinese people, the consumption of edible oil has also increased rapidly. Refined small-packaged edible oil has reached millions. Households.
  • the food industry such as baking industry, chocolate industry, biscuit industry, ice cream industry, and fast food industry oil has also changed from a single use of lard to the use of margarine, shortening, cocoa butter and other special oils with various processing characteristics.
  • Diglyceride is a diacylglycerol containing fatty acids containing C8-C22 saturated or unsaturated fatty acids, that is, an ester formed by combining one glycerol molecule and two fatty acid molecules.
  • diglyceride has the effects of preventing obesity and weight gain, and that diglyceride has similar properties to triglyceride, so it can be used as edible oil.
  • diglyceride can reduce human and mouse serum triglycerides, so it can be used to prevent and treat hyperlipidemia and cardiovascular and cerebrovascular diseases closely related to hyperlipidemia such as arteriosclerosis, coronary heart disease, stroke , Cerebral thrombosis, etc.
  • cardiovascular and cerebrovascular diseases closely related to hyperlipidemia such as arteriosclerosis, coronary heart disease, stroke , Cerebral thrombosis, etc.
  • visceral fat is a lot The culprit of lifestyle habits is extremely detrimental to human health.
  • diglyceride can reduce visceral fat and eliminate hidden dangers. For example, long-term consumption of diglycerides can reduce liver and abdominal fat and achieve the purpose of preventing and treating fatty liver.
  • diglycerides are hydrolyzed in the small intestine to monoglycerides and fatty acids at the 1st position, and monoglycerides cannot resynthesize triglycerides.
  • the portal vein enters the liver and is released in the form of energy by ⁇ -oxidation, and is rarely stored in the body.
  • a reduction in blood-derived triglycerides will further reduce the absorption of exogenous triglycerides from human tissues. Because triglyceride absorption is reduced and the internal volume is reduced, it plays a role in weight loss and health care for the human body.
  • the first object of the present invention is to provide a diglyceride-containing fat and oil composition which has a strong health-care function and good processing characteristics and taste by utilizing the characteristics that diglyceride can reduce visceral fat.
  • the object of the present invention is also to use the diglyceride-containing oil and fat composition of the present invention as a food or as a raw material for food processing, and to apply it to the processing of dining tables, frying oils, and various foods, so that people can take in diglycerides. Oil composition for health purpose.
  • the diglyceride-containing fat and oil composition of the present invention contains at least 30% by weight of diglycerides, and the fatty acid composition of the fat and oil composition accounts for more than 15% of saturated fatty acids (weight).
  • the different fatty acid compositions of the oil and fat composition of the present invention can be obtained by adjusting the ratio of the raw materials. The larger the proportion of saturated fatty acids, the better the oxidation stability value of the oil and fat.
  • the weight content of the diglyceride in the fat composition of the present invention is required to be higher than 30%, preferably not less than 45%, and the fatty acid composition of the diglyceride The proportion of saturated fatty acids is greater than 20% by weight.
  • the diglyceride-containing fat and oil composition of the present invention may further contain an antioxidant of ⁇ 200 ppm, and the antioxidant is one of the following or a mixture thereof: butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), special Butyl hydroquinone (TBHQ), propyl gallate (PG), tea polyphenols, sodium phytate, licorice antioxidants, ascorbyl palmitate, rosemary extract, vitamin E.
  • BHA butylhydroxyanisole
  • BHT dibutylhydroxytoluene
  • TBHQ special Butyl hydroquinone
  • PG propyl gallate
  • tea polyphenols sodium phytate
  • licorice antioxidants ascorbyl palmitate
  • rosemary extract vitamin E.
  • the production method of the diglyceride-containing fat and oil composition of the present invention is as follows: a transesterification reaction between fat and glycerin or a transesterification reaction between fatty acid and glycerin, and then the product is purified by molecular distillation to obtain a diglyceride-containing fat composition It can be further formulated to obtain oil and fat compositions with different diglyceride content.
  • the esterification reaction can use chemical methods and enzymatic methods, and the industrial method is preferred.
  • the different fatty acid compositions of the diglyceride-containing fat and oil composition of the present invention can be obtained by adjusting the ratio of the raw materials.
  • the invention does not specifically limit the raw material fats used, as long as it is a common edible oil, including natural animal oils, vegetable oils, fats, and refined fats obtained by methods such as transesterification, hydrogenation, fractionation, etc., it is preferred Vegetable oils such as soybean oil, vegetable oil, corn oil, palm oil, linseed oil, and safflower oil, as well as refined fats derived therefrom, and mixtures thereof.
  • the oil and fat composition of the present invention can be used like ordinary edible oils, and can be used for fat processed foods:
  • the present invention relates to a spreading table cream containing the oil-fat composition of the present invention.
  • the present invention relates to a frying oil containing the fat or oil composition of the present invention.
  • the fat composition When the proportion of saturated fatty acids in the fatty acid composition is greater than 40%, it has good frying stability.
  • the present invention relates to foods containing the fat composition of the present invention, such as: margarine, shortening, ice cream, condiments, cakes, biscuits, fried foods, frozen foods, convenience foods, snack foods, confectionery, chocolates, pies, Bread, frozen food, snacks, snacks.
  • the fat and oil composition of the present invention When the fat and oil composition of the present invention is used in food processing, it must have considerable stability during the shelf life of the food.
  • the AOM value of the fat and oil is not less than 30 hours, and preferably more than 40 hours.
  • the stability is saturated with the fat and oil composition. Fatty acid content.
  • the glycerol diester-containing oil and fat composition of the present invention has excellent emulsifying properties and unique physical and chemical characteristics when used in formula foods:
  • the fat composition of the present invention has the effect of promoting the burning of body fat, thereby preventing obesity and preventing weight gain, and the proportion of saturated fatty acids in the fatty acid composition is greater than 15% by weight, so that the fat composition has good Processing characteristics and mouth Flavor.
  • the oil and fat composition of the present invention can be used in edible oils such as blended oils, as well as food processing raw materials such as butter and shortening, and can be used to replace or partially replace fats in food processing, and at the same time impart good processing properties such as spreadability, Mouth solubility, oxidative stability, etc. detailed description
  • Both single fats and mixed oils can react with glycerol under the catalysis of alkali or the catalysis of enzymes to produce a glycerol-containing fat composition with a content of about 40-50%.
  • the oil and fat composition also contains triglycerides and monoglycerides and a small amount of glycerin.
  • the monoglyceride and glycerol can be removed by a molecular distillation method to obtain a 60% content of diglyceride oil and fat composition. Molecular distillation is used to distill the diglyceride to prepare a fat and oil composition with a diglyceride content of 90% or more.
  • the fatty acid composition of the oil and fat composition was examined, and its saturated fatty acid was higher than 15%.
  • the oleyl ester composition contained 68.3% by weight of diglyceride, and also contained 3.2% of monoglyceride and 28.5% of triglyceride. Of the fatty acid composition of this oil and fat composition, unsaturated fatty acids accounted for 39%.
  • Experimental example two 450g of rapeseed salad oil, 450 palm oil and 50g of glycerol were mixed, and immobilized 1,3-specific lipase (produced by Novozymes, Lipozyme TL IM) was used as a catalyst at a ratio of 5%, at 40 ° C to Between 60 ° C, 55 ° C is preferred, and the reaction is carried out for 48 hours to obtain a diglyceride-containing composition. ,
  • Isolate and purify the aforementioned oil and fat composition Wash and filter to remove glycerol and lipase to obtain 980 g of mixture. After molecular distillation, remove most of the monoglyceride and fatty acid to obtain 883 g of the finished product of the oil and fat composition containing diglyceride.
  • the medium diglyceride has a weight content of 45.6%, and additionally contains 1.3% monoglyceride and 53.1% triglyceride. Of the fatty acid composition of this oil and fat composition, unsaturated fatty acids accounted for 29%.
  • the oil and fat composition contained 45% by weight of 810g of diglyceride, and also contained 1.2% of monoglyceride and 53.8% of glycerol. ester. Of the fatty acid composition of this oil and fat composition, saturated fatty acids accounted for 49%.
  • the fatty acid composition of the oil and fat composition was examined, and the results were as follows:
  • Oxidation stability data of this product AOM value 69h.
  • the second molecular distillation of 810 g of the product obtained in this embodiment can obtain a fat composition product with a weight content of 91% of diesters, which also contains 0.2% of monoglycerides and 8.8% of trioleates.
  • Embodiment 4 is a fat composition product with a weight content of 91% of diesters, which also contains 0.2% of monoglycerides and 8.8% of trioleates.
  • 450 g of refined soybean oil, 450 g of refined palm oil, 100 g of glycerol, and 2 g of sodium hydroxide were placed in a flat-bottomed flask, heated with nitrogen and stirred, and maintained at 170 ° C with stirring for 3 hours. After cooling to 70 ⁇ 80 ° C, 4 g of phosphoric acid was added to neutralize the alkali, and the precipitate was removed by centrifugation. 10 g of white clay was added and stirred at 105 ° C for 20 min. The white clay was filtered off, and then molecular distillation was performed at 5.5 pa and 180 ° C. The equipment distilled off the glycerol and monoglyceride to obtain a diglyceride-containing composition.
  • the fat and oil composition contained 60% by weight of diglyceride, and also contained 1.8% of monoglyceride and 38.2% of triglyceride.
  • the fatty acid composition of the oil and fat composition was examined, and the results were as follows:
  • Example 5-900 g of refined palm, 100 g of glycerol and 2 g of potassium acetate were placed in a flat-bottomed flask, heated and stirred, and kept at 180 ° C for 5 hours with stirring. Reduce the temperature to 70 ⁇ 80 ° C, add 4 g of phosphoric acid to neutralize the base, add 10 g of white clay and stir at 105 ° C for 20 min, filter to remove the white clay, and then use a molecular distillation device to evaporate the glycerol and monoglyceride under the conditions of 4pa and 180 ° C.
  • a diglyceride-containing composition To obtain a diglyceride-containing composition, and then perform a second molecular distillation using a molecular distillation device under the conditions of 3pa, 230 ° C to distill a finished product of a diglyceride-containing oil and fat composition, and the finished oil and fat composition contains 90% % By weight of diglycerides and 10% of triglycerides. Of the fatty acid composition of this oil and fat composition, unsaturated fatty acids accounted for 54%.
  • Embodiment 6 is a diagrammatic representation of Embodiment 6
  • the antioxidant tertiary butylhydroquinone (TBHQ) 0.02g o obtain fat composition comprising an antioxidant.
  • the oxidation stability value was measured and found to be 42 hours.
  • Example 7 to Example 13- The fat and oil composition of the present invention is characterized in that when it is used in food processing, it must have considerable stability during the shelf life of the food, and the AOM value of the fat and oil is not less than 30 hours, preferably Over 40 hours.
  • the stability is related to the saturated fatty acid content of the oil and fat composition.
  • the different fatty acid composition of the oil and fat composition can be obtained by adjusting the ratio of the raw materials.
  • the following Examples 7 to 13 are to change the ratio of the raw oil and fat to obtain diglyceride-containing oil and fat compositions with different saturated fatty acid content.
  • the production methods of Examples 7 to 13 are completely the same as those of Example 1, except that the feedstock oil in Example 1 is replaced with the feedstock oil in the following table. The specific results are as follows:
  • the content of saturated fatty acids in fats and oils is greater than 15%, and the oxidation stability value of fats and oils will reach 30 hours. When the content is greater than 20%, the stability of fats and oils is better.
  • the diglyceride-containing fat and oil composition according to the present invention requires that the proportion of saturated fatty acids in the fatty acid composition is greater than 15% by weight, so the fat and oil compositions obtained in Examples 7 and 8 do not meet the requirements.
  • Example Fourteen Take 50 kg of the fat and oil composition obtained in Example 13 (containing 64.2% of diglycerides, 0.7 of monoglycerides, and 35.1% of triglycerides), and add 9.5 g (190 ppm) of tert-butylhydroquinone (TBHQ) as Antioxidant, 0.25 g of silicone oil (5 ppm) as defoamer. After being chilled and kneaded by a cream machine, nitrogen was filled at 10% and processed into frying shortening.
  • TBHQ tert-butylhydroquinone
  • a fat and oil composition having a weight content of 91% of the diglyceride obtained in Example 3 was prepared with soybean salad oil in different proportions to obtain a fat and oil composition product with different diglyceride content, and the emulsification and solid fat content of the product were tested. The results are shown in the table below.
  • Example 19-Fat and oil phase 800 kg of the fat and oil composition of Example 17, 5 kg of lecithin, and 2 kg of vanilla flavor were taken.
  • Water phase 200 kg of water, 10 kg of salt, 200 g of citric acid, 900 g of potassium sorbate.
  • the oil phase and the water phase are dissolved and sterilized separately, stirred and emulsified. After entering the chilling kneader, the product is filled into a 500-gram volumetric box to obtain a table spread cream.
  • Example 20 The product containing 68.3% by weight of diglyceride obtained in Example 1 was subjected to secondary molecular distillation at lpa, 250 ° C to obtain a product containing 100% of diglyceride.
  • Embodiment 21 is a diagrammatic representation of Embodiment 21.
  • the raw material mixed oil in Experimental Example 2 was replaced with extremely hydrogenated palm kernel oil. Other methods of reaction, separation, purification, and conditions remained unchanged.
  • the weight content of diglyceride in the finished product was 48.2%, and it also contained 1.1% monoglyceride and 50.7. % Triglyceride.
  • saturated fatty acids account for 100%.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne des compositions de graisses et d'huiles contenant des diglycérides. L'invention concerne également des margarines, des huiles de friture et des aliments contenant cette composition. Les diglycérides représentent au moins 30 % de la masse de la composition, les acides gras saturés au moins 15 % de la masse de la composition. Cette composition a pour effet de brûler les graisses anatomiques pour prévenir l'obésité et la prise de poids. Cette composition, qui peut s'intégrer aux mélanges d'huiles, aux margarines et aux graisses, peut remplacer les corps gras des aliments, tout en conférant aux aliments de bonnes qualités de tartinabilité, de fusion et de stabilité à l'oxydation.
PCT/CN2004/000785 2004-02-17 2004-07-12 Compositions de graisses et d'huiles contenant des diglycerides, et margarines, huiles de friture et aliments contenant ces compositions WO2005079591A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200410015401.0 2004-02-17
CN2004100154010A CN1656907A (zh) 2004-02-17 2004-02-17 含有甘油二酯的油脂组合物及含有该油脂组合物的奶油、煎炸油及食品

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103798417A (zh) * 2012-11-07 2014-05-21 丰益(上海)生物技术研发中心有限公司 降低煎炸物含油率的方法及甘二酯在降低煎炸物含油率中的用途
CN111387301A (zh) * 2020-04-21 2020-07-10 四川妈妈家农业开发有限公司 一种适合儿童食用的高原菜籽油制备方法
CN117814321A (zh) * 2024-03-04 2024-04-05 长寿花食品股份有限公司 一种莱茵衣藻油和玉米甘油二酯油的复合油脂及制备工艺

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CN101919451B (zh) * 2009-06-16 2013-04-24 嘉里特种油脂（上海）有限公司 一种油脂组合物及其用途
US20110135805A1 (en) * 2009-12-08 2011-06-09 Doucet Jim R High diglyceride structuring composition and products and methods using the same
CN102308961B (zh) * 2011-07-12 2013-07-10 华南理工大学 一种富含甘油二酯植脂奶油的制备方法
CN102293261B (zh) * 2011-07-12 2012-12-19 中国农业大学 一种无水饼干油及其制作方法
CN103181420B (zh) * 2011-12-30 2015-05-20 嘉里特种油脂（上海）有限公司 低反低饱和人造油脂及其制备方法和应用
MY175278A (en) * 2012-12-13 2020-06-18 Sime Darby Malaysia Berhad Bakery shortenings from palm diacylglycerol
CN106417671A (zh) * 2015-08-13 2017-02-22 嘉里特种油脂（上海）有限公司 一种煎炸用油脂组合物
CN106943487B (zh) * 2017-03-31 2020-09-22 刘海龙 一种含迷迭香的组合物、制备方法及其应用
CN108782782A (zh) * 2018-06-06 2018-11-13 安徽省宝天农贸有限公司 一种食品煎炸用调和油及其制备方法
CN111802477B (zh) * 2020-06-08 2021-08-10 华南理工大学 一种硬质糖果专用油脂及其制备方法和应用
CN111802478A (zh) * 2020-06-08 2020-10-23 华南理工大学 一种烘焙油脂及其制备方法和应用
CN114176139B (zh) * 2021-11-16 2023-08-18 华南理工大学 一种脂质组合物及其应用
CN114680189B (zh) * 2022-03-03 2023-09-01 华南理工大学 一种油脂组合物及其制备方法和应用

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CN1292644A (zh) * 1998-05-21 2001-04-25 花王株式会社 油包水乳化脂肪组合物
CN1294493A (zh) * 1998-03-03 2001-05-09 花王株式会社 煎炸食品和起酥油

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CN1147195A (zh) * 1994-04-29 1997-04-09 尤尼利弗公司 冰淇淋涂层用脂肪
CN1294493A (zh) * 1998-03-03 2001-05-09 花王株式会社 煎炸食品和起酥油
CN1292644A (zh) * 1998-05-21 2001-04-25 花王株式会社 油包水乳化脂肪组合物

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103798417A (zh) * 2012-11-07 2014-05-21 丰益(上海)生物技术研发中心有限公司 降低煎炸物含油率的方法及甘二酯在降低煎炸物含油率中的用途
CN111387301A (zh) * 2020-04-21 2020-07-10 四川妈妈家农业开发有限公司 一种适合儿童食用的高原菜籽油制备方法
CN117814321A (zh) * 2024-03-04 2024-04-05 长寿花食品股份有限公司 一种莱茵衣藻油和玉米甘油二酯油的复合油脂及制备工艺
CN117814321B (zh) * 2024-03-04 2024-05-17 长寿花食品股份有限公司 一种莱茵衣藻油和玉米甘油二酯油的复合油脂及制备工艺

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