Title:
LIPID CRYSTALLIZATION PROMOTER, PREPARATION METHOD THEREFOR AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO/2023/231359
Kind Code:
A1
Abstract:
Disclosed are a lipid crystallization promoter, a preparation method therefor and a use thereof, belonging to the technical field of dietary lipid processing and control. The components of the lipid crystallization promoter of the present invention comprise, by mass percentage: 50-70% Dipalmito-olein (PO), 10-20% Dipalmitin (PP), and 15-30% Diolein (OO), adding up to 100%. The lipid crystallization promoter of the present invention can increase the crystallization rate of a lipid, promote the rapid formation and stability of the stable β' crystal form of the lipid, accelerate the rapid crystallization and stability of confectionery- and baking-specific fat products such as margarine, shortening and cocoa butter substitute, and inhibit product graininess and post-hardening.
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Inventors:
LIU YUANFA (CN)
CHAI XIUHANG (CN)
CHAI XIUHANG (CN)
Application Number:
PCT/CN2022/137549
Publication Date:
December 07, 2023
Filing Date:
December 08, 2022
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
A23D9/013; A23D9/04; C11B5/00
Domestic Patent References:
| WO2020218315A1 | 2020-10-29 |
Foreign References:
| CN115053931A | 2022-09-16 | |||
| CN114190538A | 2022-03-18 | |||
| JP2014011962A | 2014-01-23 | |||
| JP2002226886A | 2002-08-14 |
Other References:
LI LIN; WAN LITING; LI BING: "Review on Formation Mechanisms of Granular Crystals in Plastic Fats and Its Control", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 34, no. 2, 25 March 2016 (2016-03-25), pages 1 - 11, XP009551007, ISSN: 2095-6002
FAN LIN'EN; XU XUEBING; ZHANG YAFEI; BI YANLAN; HU PENG: "Post-hardness of Palm Oil-Based Margarine: a Review", CHINA OILS AND FATS, vol. 40, no. 3, 20 March 2015 (2015-03-20), pages 45 - 51, XP009551009, ISSN: 1003-7969
GUO YAJIA; LIU ZUN; SONG JIA; QIU CHAOYING; WANG YONG: "Effect of Emulsifiers on Crystallization Behaviors of Diacylglycerol-enriched Margarine Emulsion", CHINA OILS AND FATS, vol. 42, no. 9, 20 September 2017 (2017-09-20), pages 60 - 65, XP009551010, ISSN: 1003-7969
SILVA ROBERTA CLARO; SOARES FABIANA ANDREIA SCHÄFER DE MARTINI; MARUYAMA JESSICA MAYUMI; DAGOSTINHO NATALIA ROQUE; SILVA YLANA ADA: "Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols", FOOD RESEARCH INTERNATIONAL, ELSEVIER, AMSTERDAM, NL, vol. 55, 4 December 2013 (2013-12-04), AMSTERDAM, NL , pages 436 - 444, XP028669449, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2013.11.037
FAN LIN'EN; XU XUEBING; ZHANG YAFEI; BI YANLAN; HU PENG: "Post-hardness of Palm Oil-Based Margarine: a Review", CHINA OILS AND FATS, vol. 40, no. 3, 20 March 2015 (2015-03-20), pages 45 - 51, XP009551009, ISSN: 1003-7969
GUO YAJIA; LIU ZUN; SONG JIA; QIU CHAOYING; WANG YONG: "Effect of Emulsifiers on Crystallization Behaviors of Diacylglycerol-enriched Margarine Emulsion", CHINA OILS AND FATS, vol. 42, no. 9, 20 September 2017 (2017-09-20), pages 60 - 65, XP009551010, ISSN: 1003-7969
SILVA ROBERTA CLARO; SOARES FABIANA ANDREIA SCHÄFER DE MARTINI; MARUYAMA JESSICA MAYUMI; DAGOSTINHO NATALIA ROQUE; SILVA YLANA ADA: "Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols", FOOD RESEARCH INTERNATIONAL, ELSEVIER, AMSTERDAM, NL, vol. 55, 4 December 2013 (2013-12-04), AMSTERDAM, NL , pages 436 - 444, XP028669449, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2013.11.037
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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