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油脂組成物及其製造方法
专利权人:
发明人:
OHARA, ATSUSHI,小原淳志,小原淳志
申请号:
TW100115830
公开号:
TWI458436B
申请日:
2011.05.05
申请国别(地区):
TW
年份:
2014
代理人:
摘要:
Provided are a fat composition, which is a non-tempered hard butter being of a non-lauric acid type but having a low trans-fatty acid content, and, when used as a coating chocolate, shows excellent processability and imparts a good appearance to a product coated therewith, and a method for producing the same. The fat composition satisfies the following five requirements: (a) the content of X2O [X2O represents a triglyceride wherein two X molecules and one O molecule are bonded together] being 50-80 mass% (b) the content of XOX [XOX represents a triglyceride wherein Xs are bonded to the 1-, and 3-positions and O is bonded to the 2-position] being 50 mass% or smaller (c) the ratio by mass XOX/X2O being 0.3-0.8 (d) the ratio by mass PStO [PStO represents a triglyceride wherein P, St and O are bonded together] /X20 being 0.2-0.6 and (e) the mass ratio St/P being 0.4-1.5. In the above formulae, X represents a saturated fatty acid having 16 or more carbon atoms O represents oleic acid P represents palmitic acid and St represents stearic acid.本發明提供一種油脂組成物及其製造方法,該油脂組成物是非月桂酸型且反式脂肪酸含量低的非調和型硬脂,在使用作為包衣巧克力時的加工適性優異,且能夠使包衣而成之製品的外觀良好。一種油脂組成物,其滿足下述5個條件:(a)X2O(X為2分子、O為1分子而鍵結成的三酸甘油酯)含量為50~80質量%;(b)XOX(X鍵結於1、3位而O鍵結於2位的三酸甘油酯)含量為50質量%以下;(c)XOX/X2O之質量比為0.3~0.8;(d)PStO(鍵結了P、St及O的三酸甘油酯)/X2O之質量比為0.2~0.6;(e)St/P之質量比為0.4~1.5。X表示碳數為16以上之飽和脂肪酸,O表示油酸,P表示棕櫚酸,St表示硬脂酸。
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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