阅读说明：本技术 一种改进的油脂组合物 (Improved grease composition ) 是由 李德坤 于 2018-06-29 设计创作，主要内容包括：本发明涉及油脂领域,公开了一种改进的油脂组合物,含有如下的A、B、C成分：A0.5～30质量％含有共轭亚油酸的甘油脂：该油脂含有20～70质量％的共轭亚油酸,10～60质量％的中链脂肪酸；B68.5～99.4质量％不含共轭亚油酸的甘油脂：该油脂含有40～90.7质量％的甘油二酯、9～59.5质量％的甘油三酯和0.1～5质量％的单甘酯；C≤2质量％的游离脂肪酸；D：≤2质量％的硬脂酸。(The invention relates to the field of grease, and discloses an improved grease composition which contains A, B, C components as follows: a is 0.5-30% by mass of a glyceride containing conjugated linoleic acid: the oil contains 20-70% by mass of conjugated linoleic acid and 10-60% by mass of medium-chain fatty acid; 68.5 to 99.4% by mass of glyceride containing no conjugated linoleic acid: the oil or fat contains 40 to 90.7 mass% of diglyceride, 9 to 59.5 mass% of triglyceride and 0.1 to 5 mass% of monoglyceride; c is less than or equal to 2 mass percent of free fatty acid; d: stearic acid in an amount of not more than 2% by mass.)

1. An improved fat composition, characterized in that said fat composition comprises A, B, C components:

a:0.5 to 30 mass% of glyceride containing conjugated linoleic acid: the oil contains 20-70% by mass of conjugated linoleic acid and 10-60% by mass of medium-chain fatty acid;

b:68.5 to 99.4% by mass of a glyceride containing no conjugated linoleic acid: the oil or fat contains 40 to 90.7 mass% of diglyceride, 9 to 59.5 mass% of triglyceride and 0.1 to 5 mass% of monoglyceride;

c: free fatty acid of not more than 2 mass%;

d: stearic acid in an amount of not more than 2% by mass.

2. The improved fat and oil composition of claim 1, wherein the conjugated linoleic acid is an isomer of conjugated linoleic acid.

3. The improved oil and fat composition according to claim 1, wherein the medium-chain fatty acid is a saturated fatty acid having 6 to 12 carbon atoms.

4. The improved fat and oil composition according to claim 1, wherein the proportion of the long-chain saturated fatty acid in the glyceride containing no conjugated linoleic acid is 20% by mass or less based on the total long-chain fatty acids constituting the fat and oil composition.

5. The improved fat composition according to any one of claims 1 to 4, wherein the fat composition further comprises an antioxidant.

6. The improved grease composition according to claim 5, wherein the antioxidant is one or more of tert-butyl hydroquinone, tert-butyl p-hydroxyanisole, dibutyl hydroxytoluene, propyl gallate, ascorbyl palmitate, propyl gallate and vitamin E.

7. Use of the improved fat composition of any one of claims 1 to 6 in edible oils, fats or oil processed foods, pharmaceutical compositions.

Technical Field

The invention relates to the field of grease, in particular to an improved grease composition.

Background

The grease is a daily necessity of people, provides rich nutrition and necessary energy while endowing dishes with good flavor and mouthfeel, and is an important raw material in food processing. In modern society, the intake of oil and fat is increasing day by day, and at present, the average consumption of oil and fat per person per day of urban residents in China is nearly 50 grams, which is twice of the average consumption of oil and fat per person per day recommended by the world health organization. The prevalence rates of rich diseases such as obesity, hyperlipidemia, cardiovascular diseases, fatty liver and the like are increased year by year due to excessively high oil intake and unbalanced nutrition, and the probability that various diseases are gathered and developed into metabolic syndrome patients is higher and higher, so that the health of people is seriously threatened at present. The metabolic syndrome is a syndrome with central obesity as the core, and is a syndrome with elevated blood pressure, blood sugar, blood ester and/or reduced high density lipoprotein cholesterol (HDL-C). It is estimated that in the urban population in china, at least 1 out of 8 adults suffers from metabolic syndrome. Metabolic syndrome has become a new chronic disease and a new public health problem. Metabolic syndrome is the accumulation of multiple risk factors, and comprehensive intervention is the main prevention and treatment means. The reduction of fat intake is an important measure for preventing obesity and metabolic syndrome, however, the flavor of foods lacking fat is affected and the processing process of foods is also affected.

Against a series of side effects associated with fat intake, fat substitutes and fat mimetics have been developed against this background. The fat substitutes are fatty acid-based esters that differ in structure from triglycerides in common edible oils, resulting in their non-accumulative or low-energy profile in the human body. The oil simulant is produced by adopting protein, carbohydrate and glue substances, the reality and the processability of the oil simulant in simulating oil are far lower than those of ester oil substitutes, and the application field of the oil simulant is greatly limited. In the 50 s of the twentieth century, interest was drawn in developed countries, in which sucrose fatty acid polyester is a product that has been commercially used, has a similar taste to fat and is not metabolized by the human body, and thus does not provide heat. However, sucrose fatty acid polyesters can affect the absorption of fat soluble vitamins and cause anal leakage. Medium-chain fatty acids are easily energized and thus accumulate little body fat, but when the amount of triglycerides composed of medium-chain fatty acids is excessively taken, symptoms such as diarrhea, nausea, chest distress, etc. are caused. If the fat or oil composition contains a large amount of medium-chain fatty acids, the smoke point is low and the foaming is remarkable, so that the fat or oil composition has a disadvantage of being unsuitable for deep-fry cooking and the like, and fatty acids essential to the human body cannot be provided. The long and short chain fatty acid triglyceride has the characteristic of low calorie, but has high freezing point and poor universality. Protein and carbohydrate have energy densities of half or less of that of fat, and can provide a fat substitute with low calorie by processing the fat to have physical properties and taste similar to those of fat, but have disadvantages such as being unusable as a heating medium due to lack of heat resistance. HArAK. 1993 reports that diglyceride has the function of reducing blood fat (Ann Nutr MetAb 1993; 37: 185), and researches show that the diglyceride has high general properties and nutritional functions with common edible oil, is a more suitable oil substitute and is widely concerned.

To date, there have been a number of patents on diglycerides. Patent 00811830.2 discloses a fat containing at least 35 wt% of diglycerides and containing phytosterols. The grease composition formula requires diglyceride and phytosterol, and the synergistic effect of the diglyceride and the phytosterol is needed to achieve the function of reducing the arteriosclerosis factor. Due to the solubility problem, the addition of high-content sterol in the oil has certain difficulty in implementation, and because large-scale production and supply of sterol are not available, the oil has certain difficulty in mass production.

Disclosure of Invention

The invention aims to provide a grease composition and application thereof, aiming at the defects in the prior art, wherein the grease composition can be used for preventing and treating metabolic syndrome and is applied to edible oil, fat or oil processing food and pharmaceutical compositions.

The improved grease composition of the invention contains A, B, C components as follows:

0.5 to 30% by mass of a glyceride containing conjugated linoleic acid: the oil contains 20-70% by mass of conjugated linoleic acid and 10-60% by mass of medium-chain fatty acid;

68.5 to 99.4% by mass of a glyceride containing no conjugated linoleic acid: the oil or fat contains 40 to 90.7 mass% of diglyceride, 9 to 59.5 mass% of triglyceride and 0.1 to 5 mass% of monoglyceride;

c, less than or equal to 2 mass percent of free fatty acid;

d: stearic acid in an amount of not more than 2% by mass.

The conjugated linoleic acid is a conjugated linoleic acid isomer.

The medium-chain fatty acid is a saturated fatty acid with 6-12 carbon atoms.

In order to suppress unfavorable crystallization or solidification of the fat and oil composition during storage at a high temperature or a low temperature, the proportion of the long-chain saturated fatty acid in the glyceride not containing the conjugated linoleic acid is 20% by mass or less based on the whole of the long-chain fatty acids constituting the fat and oil composition.

In order to provide the product with better oxidation stability, the grease composition also contains an antioxidant. The antioxidant is one or more of tert-butyl hydroquinone, tert-butyl p-hydroxyanisole, dibutyl hydroxytoluene, ascorbyl palmitate, propyl gallate and vitamin E.

The oil composition of the invention is applied to edible oil, fat or oil processing food and pharmaceutical compositions.

The raw material for producing the edible oil of the invention can be natural animal and vegetable oil, fat and processed oil obtained by transesterification, fractionation and the like, or vegetable oil such as soybean oil, rapeseed oil, corn oil, peanut oil, sunflower seed oil, safflower oil and the like and processed oil obtained by the vegetable oil.

The fat or oil composition of the present invention can be obtained by various methods including hydrolysis of triglyceride, glycerolysis of triglyceride, esterification of fatty acid, transesterification of free fatty acid or fatty acid ester with glyceride, and the like, and these reactions can be catalyzed chemically or enzymatically.

Compared with the prior art, the invention has the following beneficial effects and advantages:

the grease composition obtained by the invention not only provides necessary fatty acid nutrition, but also has physiological functions of preventing and treating metabolic syndrome, and is convenient to produce, low in cost and convenient to popularize and apply; meanwhile, the edible oil has good low-temperature stability, good flavor and excellent oxidation resistance, has good universality as common edible oil, and can be used for various purposes such as cooking, frying, food processing and the like.

Detailed Description

The following embodiments are given for the purpose of describing the practice of the present invention in detail, but the scope of the present invention is not limited by the following examples,