CN-121986850-A - Preparation and application of high-stability low-saturation grease

CN121986850ACN 121986850 ACN121986850 ACN 121986850ACN-121986850-A

Abstract

The invention relates to preparation and application of high-stability low-saturation grease. The invention relates to a grease composition, which comprises monoglyceride accounting for 6-10% of the total weight of the grease composition and base oil accounting for 90-94% of the total weight of the grease composition, wherein the monoglyceride comprises (1) hydroxy fatty acid monoglyceride and (2) linear fatty acid monoglyceride, and the content of the hydroxy fatty acid monoglyceride is 1.0-2.5% based on the total weight of the grease composition. The invention improves the stability of the corresponding oleogel system, can reduce the oil precipitation rate of biscuits in the storage process, can be used for baking bread and the like, has the characteristic of low saturation, and can avoid the health hazard caused by high saturated oil.

Inventors

XU XUEBING
LI JIAXI
GUO RUIHUA
ZHANG HONG
XU XIAOLAN
Cai nanhai

Assignees

丰益(上海)生物技术研发中心有限公司

Dates

Publication Date: 20260508
Application Date: 20241108

Claims (10)

1. The grease composition comprises 6-10% of monoglyceride and 90-94% of base oil, wherein the monoglyceride comprises (1) hydroxy fatty acid monoglyceride and (2) linear fatty acid monoglyceride, and the content of the hydroxy fatty acid monoglyceride is 1.0-2.5% based on the total weight of the grease composition.
2. The oil and fat composition according to claim 1, wherein the content of the monoglyceride of a hydroxy fatty acid is in the range of 1.0 to 2.0%, 1.5 to 2.5%, 1.5 to 2.0% or 2.0 to 2.5% by weight based on the total weight of the oil and fat composition.
3. The fat or oil composition according to claim 1, wherein the fatty acid of (2) the linear fatty acid monoglyceride has a carbon chain length of 8 or more carbon atoms, preferably 12 or more carbon atoms, more preferably 12 to 36 carbon atoms, still more preferably 16 to 22 carbon atoms, Preferably, the linear fatty acid monoglyceride of (2) is selected from one or more of caprylic acid monoglyceride, capric acid monoglyceride, lauric acid monoglyceride, myristic acid monoglyceride, palmitic acid monoglyceride, stearic acid monoglyceride, arachidic acid monoglyceride, and behenic acid monoglyceride.
4. The fat composition according to claim 1, wherein: (1) The hydroxyl fatty acid monoglyceride is hydroxyl-containing linear fatty acid monoglyceride, which is the same as or different from the linear fatty acid monoglyceride of (2), and/or (1) The hydroxy fatty acid monoglyceride is selected from one or more of 12-hydroxy palmitic acid monoglyceride, 12-hydroxy stearic acid monoglyceride, 12-hydroxy arachidic acid monoglyceride and 12-hydroxy behenic acid monoglyceride, preferably 12-hydroxy stearic acid monoglyceride.
5. The fat composition according to claim 1, wherein the base oil is an edible oil comprising vegetable fat and/or animal fat, Preferably, the base oil is a liquid oil at normal temperature, and is selected from one or more of natural vegetable oil, its fraction or ester exchange modified oil, animal oil, its fraction or ester exchange modified oil, Preferably, the saturation of the base oil is 8.0-20.0%, for example 8.0-18.8%, 8.0-13.4%, 12.4-13.4%.
6. The fat composition according to claim 5, wherein the natural vegetable oil is selected from the group consisting of palm oil, soybean oil, sunflower seed oil, peanut oil, rapeseed oil, corn oil, safflower seed oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, pricklyash seed oil, almond oil, wheat germ oil, perilla seed oil, hickory oil, almond oil, cashew seed oil, macadamia nut oil, pistachio nut oil, palm kernel oil and coconut oil, preferably the base oil is selected from one or more of rice oil, rapeseed oil, sunflower seed oil and soybean oil, preferably the sunflower seed oil is high oleic sunflower seed oil.
7. A shortening, margarine or margarine, characterized in that it contains the fat composition according to any one of claims 1-6.
8. A food product, the fat in which comprises the fat composition of any one of claims 1 to 6 or the shortening, margarine or margarine of claim 7; preferably, the food products include fried foods, foods containing fillings, baked goods and meat products, Preferably, the food product is selected from biscuits, breads, cakes, spreads, mayonnaises, fillings and shortcuts.
9. Use of the fat composition of any one of claims 1-6 or the shortening, margarine or margarine of claim 7 for increasing the stability of fat, reducing the oil yield during storage of food products and/or reducing the waxy feel of food products.
10. Use of a hydroxy fatty acid monoglyceride and optionally a linear fatty acid monoglyceride in: (1) Improving the stability of the oleogel system, and/or (2) Reducing the oil yield of the food when the oil is used for preparing the food, and/or (3) The wax feel of the food is reduced.

Description

Preparation and application of high-stability low-saturation grease Technical Field The invention belongs to the field of food industry, and particularly relates to preparation and application of high-stability low-saturation grease. Background 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, and the liquid fat is solidified by virtue of a crystal cluster, an embedding layer or a network structure formed by the gel, so that the liquid fat is a good solution, and monoglyceride serving as the gel with good performance is widely applied to an oil gel system, thereby achieving the aim of reducing saturation. However, the stability of the oil gel formed by the monoglyceride is reduced in the storage process, the hardness is reduced, and the system is destroyed and converted into a liquid state. Therefore, there is a need in the art for a highly stable, low saturated fat. Disclosure of Invention The invention obviously improves the stability of the corresponding oil gel system through the synergistic effect of the hydroxyl fatty acid monoglyceride and the conventional linear fatty acid monoglyceride, can reduce the oil precipitation rate of biscuits in the storage process, can be used for baking bread and the like, has the characteristic of low saturation, and can avoid the health hazard caused by high saturated grease. The first invention provides a grease composition which comprises monoglyceride accounting for 6-10% of the total weight of the grease composition and base oil accounting for 90-94% of the total weight of the grease composition, wherein the monoglyceride comprises (1) hydroxy fatty acid monoglyceride and (2) linear fatty acid monoglyceride, and the content of the hydroxy fatty acid monoglyceride is 1.0-2.5% based on the total weight of the grease composition. In some embodiments, the monoglyceride consists of a hydroxy fatty acid monoglyceride and a linear fatty acid monoglyceride. In some embodiments, the content of the hydroxy fatty acid monoglyceride is 1.0 to 2.0% by weight of the total weight of the grease composition. In some embodiments, the content of the hydroxy fatty acid monoglyceride is 1.5-2.5% by weight of the total weight of the grease composition. In some embodiments, the content of the hydroxy fatty acid monoglyceride is 1.5-2.0% by weight of the total weight of the grease composition. In some embodiments, the content of the hydroxy fatty acid monoglyceride is 2.0 to 2.5% by weight of the total weight of the grease composition. In some embodiments, the base oil is present in an amount of 90 to 92% by weight of the total grease composition. In some embodiments, the base oil is present in an amount of 91 to 92% by weight of the total grease composition. The content of the base oil is 91-94% based on the total weight of the grease composition. The content of the base oil is 92-94% based on the total weight of the grease composition. The content of the base oil is 90-91% based on the total weight of the oil composition. In some embodiments, the linear fatty acid monoglycerides include, but are not limited to, medium chain linear fatty acid monoglycerides and long chain linear fatty acid monoglycerides. In some embodiments, the linear fatty acid monoglyceride has a carbon chain length of 8 carbon atoms or greater. In some embodiments, the linear fatty acid monoglyceride has a carbon chain length of greater than or equal to 12 carbon atoms. In some embodiments, the linear fatty acid monoglyceride has a carbon chain length of 12 to 36 carbon atoms. In some embodiments, the linear fatty acid monoglyceride has a carbon chain length of 16 to 22 carbon atoms. In some embodiments, the linear fatty acid monoglyceride has a carbon chain length of 16 to 20 carbon atoms. In some embodiments, the linear fatty acid monoglyceride is selected from one or more of caprylic acid monoglyceride, capric acid monoglyceride, lauric acid monoglyceride, myristic acid monoglyceride, palmitic acid monoglyceride, stearic acid monoglyceride, arachidic acid monoglyceride, and behenic acid monoglyceride. In some embodiments, the linear fatty acid monoglyceride is selected from one or more of monoglyceride palmitate, monoglyceride stearate, monoglyceride eicosanoate, and monoglyceride behenate. In a preferred embodiment, the linear fatty acid monoglycerides comprise one or more of stearic acid monoglyceride, palmitic acid monoglyceride, and arachidic acid monoglyceride. In some embodiments, the hydroxy fatty acid monoglyceride of (1) is a hydroxy-containing linear fatty acid monoglyceride that is the s