BE564704A - - Google Patents
Info
- Publication number
- BE564704A BE564704A BE564704DA BE564704A BE 564704 A BE564704 A BE 564704A BE 564704D A BE564704D A BE 564704DA BE 564704 A BE564704 A BE 564704A
- Authority
- BE
- Belgium
- Prior art keywords
- sep
- stearin
- oil
- composition according
- acids
- Prior art date
Links
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 56
- 239000000203 mixture Substances 0.000 claims description 54
- 239000002253 acid Substances 0.000 claims description 39
- 238000004904 shortening Methods 0.000 claims description 34
- 150000003626 triacylglycerols Chemical class 0.000 claims description 26
- 150000007513 acids Chemical class 0.000 claims description 23
- 239000003921 oil Substances 0.000 claims description 23
- 235000019198 oils Nutrition 0.000 claims description 23
- 239000003995 emulsifying agent Substances 0.000 claims description 16
- 239000012530 fluid Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 12
- 235000019483 Peanut oil Nutrition 0.000 claims description 12
- 229910052740 iodine Inorganic materials 0.000 claims description 12
- 239000011630 iodine Substances 0.000 claims description 12
- 239000000312 peanut oil Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000002904 solvent Substances 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 125000004432 carbon atom Chemical group C* 0.000 claims description 5
- 235000012343 cottonseed oil Nutrition 0.000 claims description 5
- 239000002385 cottonseed oil Substances 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 125000002252 acyl group Chemical group 0.000 claims description 3
- 235000012820 baking ingredients and mixes Nutrition 0.000 claims 1
- 125000005313 fatty acid group Chemical group 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 238000000034 method Methods 0.000 description 20
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 17
- 235000014594 pastries Nutrition 0.000 description 12
- 229920006395 saturated elastomer Polymers 0.000 description 8
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 5
- 239000008157 edible vegetable oil Substances 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 5
- 210000002196 fr. b Anatomy 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000002425 crystallisation Methods 0.000 description 4
- 230000008025 crystallization Effects 0.000 description 4
- 210000003918 fraction a Anatomy 0.000 description 4
- 125000005456 glyceride group Chemical group 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 244000290333 Vanilla fragrans Species 0.000 description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000005984 hydrogenation reaction Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- -1 arachidyl-stearyl-palmityl triglyceride Chemical compound 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000011089 carbon dioxide Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000021323 fish oil Nutrition 0.000 description 2
- 229940013317 fish oils Drugs 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000944 linseed oil Substances 0.000 description 2
- 235000021388 linseed oil Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000004702 methyl esters Chemical class 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 238000013021 overheating Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 2
- XOOUIPVCVHRTMJ-UHFFFAOYSA-L zinc stearate Chemical class [Zn+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O XOOUIPVCVHRTMJ-UHFFFAOYSA-L 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 210000000540 fraction c Anatomy 0.000 description 1
- 238000001640 fractional crystallisation Methods 0.000 description 1
- 238000004508 fractional distillation Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- KDCIHNCMPUBDKT-UHFFFAOYSA-N hexane;propan-2-one Chemical compound CC(C)=O.CCCCCC KDCIHNCMPUBDKT-UHFFFAOYSA-N 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000009884 interesterification Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000001226 reprecipitation Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- DTMHTVJOHYTUHE-UHFFFAOYSA-N thiocyanogen Chemical compound N#CSSC#N DTMHTVJOHYTUHE-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/165—Triglycerides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE564704A true BE564704A (de) |
Family
ID=185475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE564704D BE564704A (de) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE564704A (de) |
-
0
- BE BE564704D patent/BE564704A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2007213687B2 (en) | Edible products with low content of saturated and trans unsaturated fats | |
| Rossell | Fractionation of lauric oils | |
| JP6195791B2 (ja) | 油脂組成物および該油脂組成物を使用した油性食品 | |
| JPH0121734B2 (de) | ||
| JP6395747B2 (ja) | 油脂 | |
| BR112018070146B1 (pt) | Chocolate contendo uma composiqao de oleo ou gordura para chocolates lauricos | |
| JP6678651B2 (ja) | 食用脂肪組成物 | |
| JP7672582B2 (ja) | 一価のω７不飽和脂肪酸を含有する油脂組成物及びチョコレート類 | |
| CN110234229B (zh) | 脂肪组合物 | |
| JP6731967B2 (ja) | 油脂組成物、ココア粉末組成物およびココア粉末組成物の製造方法 | |
| MXPA02002494A (es) | Estabilizante para mantequilla de mani. | |
| JP3618616B2 (ja) | 油脂組成物含有複合菓子 | |
| CN107105678A (zh) | 改善卵磷脂功能性的方法及其应用 | |
| JPH0425776B2 (de) | ||
| JP3461062B2 (ja) | 製菓用油脂組成物及び菓子類の製造方法 | |
| JP5493862B2 (ja) | チョコレート添加剤およびその製造方法 | |
| FR2523134A1 (fr) | Nouvelle preparation de sucroglycerides sous forme fluide, son procede d'obtention et ses applications | |
| WO2023140770A1 (en) | A vegetable fat composition for a confectionary spread | |
| WO2023189027A1 (ja) | シア脂分別画分 | |
| US3059008A (en) | Crystallization process | |
| CN111836548B (zh) | 可可脂相容性提高剂及其制造方法、以及非调温型巧克力及其油脂组合物 | |
| RS66488B1 (sr) | Sastav tolerantne masti na kakao puter | |
| JP2018078842A (ja) | チョコレート、油脂含有組成物、及びチョコレートの製造方法 | |
| FR3152946A1 (fr) | Procédé de fabrication d’un matériau alimentaire à l’état fractionné – matériau associé | |
| BE548292A (de) |