WO2023216106A1 - Oil composition with improved freezing resistance - Google Patents
Oil composition with improved freezing resistance Download PDFInfo
- Publication number
- WO2023216106A1 WO2023216106A1 PCT/CN2022/091980 CN2022091980W WO2023216106A1 WO 2023216106 A1 WO2023216106 A1 WO 2023216106A1 CN 2022091980 W CN2022091980 W CN 2022091980W WO 2023216106 A1 WO2023216106 A1 WO 2023216106A1
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- oil
- composition
- palm oil
- palm
- edible
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- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
- C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids
Definitions
- the present invention relates to the technical field of edible oils, and more specifically to an oil composition with improved freezing resistance and a method for improving the clouding of an edible oil comprising palm oil or a palm oil derivative.
- Palm oil is the oil extracted from the fruit of the oil palm tree. It is the most widely consumed oil in the world, and finds its applications in various technical fields, from food and personal-care products to biofuel.
- Palm oil has a unique fatty acid profile, having approximately 50%saturated fatty acids and 50%unsaturated fatty acids. Due to such a fatty acid profile, palm oil has a high smoke point and is naturally stable against oxidative deterioration. Furthermore, it does not have a strong flavor. As such, it is particularly suitable for use as a cooking or frying oil. However, due to the presence of a high amount of saturated fatty acids, palm oil is prone to clouding when stored at room temperature in cold weather, which affects consumer perception of the oil’s quality.
- Clouding of palm oil or a palm oil derivative refers to the process of crystallization and precipitation of high melting saturated fatty acids and derivatives thereof contained in the oil.
- the precipitated crystals result in a hazy or cloudy appearance of the oil, which consumers may perceive as an indication of quality deterioration.
- extensive research has been done to study the crystallization behavior of palm oil, to prevent or delay the clouding of palm oil or its derivative during storage for quality control purposes.
- composition comprising palm oil or palm oil derivatives that are less prone to clouding.
- present invention provides such a composition.
- the present invention relates to an edible oil composition
- an edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction wherein the tea polyphenol palmitate is present in an amount of 0.1 to 600 ppm based upon the weight of the composition.
- Figure 1 shows the samples from example 1, after 12 hours storage at 5°C.
- the present invention relates to an edible oil composition
- an edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction wherein the tea polyphenol palmitate is present in an amount of 0.1 to 600 ppm based upon the weight of the composition.
- Tea polyphenol palmitate is a natural plant component that is well-known as an antioxidant and it is applied as such in several applications. It is a non-toxic, and fat-soluble food antioxidant. Surprisingly, it has been found that tea polyphenol palmitate has anti-freeze properties, and it can be used to delay the clouding of edible oil compositions comprising palm oil or palm oil fraction. Tea polyphenol palmitate is present in the edible oil composition of the present invention, an amount of 0.1 to 600 ppm, from 10 to 500 ppm, from 100 to 200 ppm. Of course, other amounts such as from 150 to 450 ppm, or from 250 to 400 ppm are likewise applicable. Preferably tea polyphenol palmitate is present in an amount of 170 to 230 ppm.
- Palm oil or palm oil fraction such as palm oil stearin has a unique fatty acid profile.
- fatty acid profile is meant the percentages of fatty acids that are bound as acyl groups in the (tri) glycerides.
- the fatty acid profile is determined by standard techniques, such as fatty acid methyl ester (FAME) analysis using gas chromatography according to AOCS method Ce1-62.
- FAME fatty acid methyl ester
- the %of fatty acid residues discussed in this description are based on the total weight of all C8 to C24 fatty acids, both saturated as well as unsaturated.
- Palm oil Due to the presence of a high amount of saturated fatty acids, palm oil is prone to clouding when stored at room temperature in cold weather, which affects consumer perception of the oil’s quality. Clouding of palm oil or a palm oil derivative refers to the process of crystallization and precipitation of high melting saturated fatty acids and derivatives thereof contained in the oil. The precipitated crystals result in a hazy or cloudy appearance of the oil, which consumers may perceive as an indication of quality deterioration.
- palm oil is also identified by degree.
- the degree of palm oil refers to its melting point.
- the term “10 degree palm oil” refers to palm oil which is liquid at 10 °C or higher and solidifies below 10 °C.
- palm oil of 24 degree or below is usually used as cooking oil or raw material for food products such as cookies and instant noodles.
- 14 degree and 18 degree palm oil are more often used given the balance between their melting points and production costs in the food industry.
- palm oil has a fatty acid profile including from 35%to 40%of palmitic acid (C16: 0) and from 2%to 5%of stearic acid (C18: 0) in palm oil.
- 14 degree palm oil has a fatty acid profile of 35%to 37.5%of palmitic acid and 2-4.5%of stearic acid.
- 18 degree palm oil has a fatty acid profile with a higher content of these saturated fatty acids, i.e. 37.5 to 40%of palmitic acid and 3-5%of stearic acid.
- the edible oil composition is further comprising a liquid oil that is liquid at 20°C.
- the liquid oil is selected from sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, flaxseed oil, linseed oil, peanut oil, or mixtures of two or more thereof.
- the palm oil or palm oil fraction is present in an amount of 20%to 99%by weight of the edible oil composition.
- the palm oil or palm oil fraction is present in an amount of 50%to 90%by weight of the edible oil composition, in an amount of from 60%to 85%by weight of the edible oil composition.
- the edible oil composition is comprising from 100 to 300 ppm of tea polyphenol palmitate, and from 10%to 30%of soybean oil, and from 70%to 90%of palm oil, preferably 14 degree palm oil.
- compositions are obtained by selecting the liquid oil from canola oil, rapeseed oil, corn oil sunflower oil, peanut oil, sesame oil or mixtures of two or more thereof, instead of the soybean oil.
- the current invention further relates to a method for producing an edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction and the method is comprising the following steps:
- the palm oil or palm oil fraction is provided or is blended with the liquid oil selected from sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, flaxseed oil, linseed oil, peanut oil, or mixtures of two or more thereof.
- Tea polyphenol palmitate is added to the edible oil blend and temperature is increased above 80°C. This allows a smooth homogenisation. Meanwhile the edible oil composition is stirred for at least 1 minute, 5 minutes, up to 10 minutes. After cooling the edible oil composition of the present invention is obtained and this composition demonstrates anti-clouding properties. The resistance to clouding was measured in a water bath set at 5°C, after 5 hours, 9 hours, 12 hours and 30 hours.
- the edible oil composition of the present invention was still clear without any demonstration of crystal formation after 9 hours, even after 12 hours.
- the anti-clouding properties are maintained up to 30 hours storage at 5°C.
- the corresponding comparative blend that did not contain tea polyphenol palmitate showed clouding even after 5 hours and resulted in a blend that is rejected for use as frying oil.
- the edible oil composition of the present invention is particular useful for its use as frying oil.
- the presence of the tea polyphenol palmitate in the edible oil composition prevents clouding and the content of palm oil in the blend can be increased with at least 10%, up to 30%compared to compositions that do not contain tea polyphenol palmitate.
- the tea polyphenol palmitate increases the oxidative stability of the edible oil composition of the present invention.
- the present invention provides for an oxidative stable edible oil composition that is less prone to clouding.
- the current invention relates to use of tea polyphenol palmitate to delay the clouding of an edible oil composition comprising palm oil or a palm oil fraction. While tea polyphenol palmitate is well-know for its anti-oxidative properties, it was surprisingly found that tea polyphenol palmitate can delay the clouding of an edible oil composition that is comprising palm oil or palm oil fraction, in particular 14 degree palm oil, 18 degree palm oil or mixtures thereof.
- the current invention relates to the use wherein the edible oil composition is comprising 20%to 99%of palm oil or palm oil fraction by weight of the edible oil composition.
- the content of palm oil or palm oil fraction in the edible oil composition is increased with at least 10%, at least 20%or up to 30%in comparison with oil composition without tea polyphenol palmitate.
- the current invention provides the following advantages:
- the edible oil composition is oxidative stable
- the edible oil composition is less prone to clouding and the composition can be used at lower temperature
- the content of palm oil in the edible oil composition can be increased without running the risk of clouding.
- the edible oil composition of the present invention can be used as frying oil.
- the oxidative stability is measured with OSI method
- the oxidation index of oil is measured with oxidation stabilization instrument, at 120°C with an air flow of 20 L/h. The larger the result, the better the oxidation stability.
- the edible oil compositions were cooled.
- the oxidative stability was measured. (see values provided in Table 1) .
- compositions were assessed for their anti-clouding properties in a cold bath at 5°C is used and the cloudiness is visually assessed after 5 hours, and 9 hours, 12 hours and 30 hours.
- TPP* tea polyphenol palmitate
- the clouding started after 30 hours storage at 5°C.
- compositions were assessed for their anti-clouding properties in a cold bath at 15°C is used and the cloudiness is visually assessed after 5 hours, and 11 hours, 18 hours, 36 hours and 96 hours.
- TPP* tea polyphenol palmitate
- the blank was turbid after 5 hours.
- Sample B had crystal precipitation at the bottom after 18 hours.
- Sample D had crystal precipitation at the bottom after 36 hours.
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Emergency Medicine (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
Abstract
An edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction wherein the tea polyphenol palmitate is present in an amount of 0.1 to 600 ppm based upon the weight of the composition, its method for preparation and the use of tea polyphenol palmitate to delay the clouding of an edible oil composition comprising palm oil or a palm oil fraction.
Description
The present invention relates to the technical field of edible oils, and more specifically to an oil composition with improved freezing resistance and a method for improving the clouding of an edible oil comprising palm oil or a palm oil derivative.
Palm oil is the oil extracted from the fruit of the oil palm tree. It is the most widely consumed oil in the world, and finds its applications in various technical fields, from food and personal-care products to biofuel.
Palm oil has a unique fatty acid profile, having approximately 50%saturated fatty acids and 50%unsaturated fatty acids. Due to such a fatty acid profile, palm oil has a high smoke point and is naturally stable against oxidative deterioration. Furthermore, it does not have a strong flavor. As such, it is particularly suitable for use as a cooking or frying oil. However, due to the presence of a high amount of saturated fatty acids, palm oil is prone to clouding when stored at room temperature in cold weather, which affects consumer perception of the oil’s quality.
Clouding of palm oil or a palm oil derivative refers to the process of crystallization and precipitation of high melting saturated fatty acids and derivatives thereof contained in the oil. The precipitated crystals result in a hazy or cloudy appearance of the oil, which consumers may perceive as an indication of quality deterioration. As such, extensive research has been done to study the crystallization behavior of palm oil, to prevent or delay the clouding of palm oil or its derivative during storage for quality control purposes.
For instance, scientists found that the presence of diacylglycerols in high concentration inhibits nucleation and slows down crystal growth of certain ingredients in palm oil. Also, sorbitan esters as additives were found to inhibit palm oil crystallization.
There is still a need in the industry to identify a composition comprising palm oil or palm oil derivatives that are less prone to clouding. The present invention provides such a composition.
SUMMARY OF THE INVENTION
The present invention relates to an edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction wherein the tea polyphenol palmitate is present in an amount of 0.1 to 600 ppm based upon the weight of the composition.
It further relates to a method for producing the edible oil composition of the present invention. Finally, it relates to the use of tea polyphenol palmitate to delay the clouding of an edible oil composition comprising palm oil or a palm oil fraction.
DESCRIPTION OF FIGURES
Figure 1: shows the samples from example 1, after 12 hours storage at 5℃.
The present invention relates to an edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction wherein the tea polyphenol palmitate is present in an amount of 0.1 to 600 ppm based upon the weight of the composition.
Tea polyphenol palmitate is a natural plant component that is well-known as an antioxidant and it is applied as such in several applications. It is a non-toxic, and fat-soluble food antioxidant. Surprisingly, it has been found that tea polyphenol palmitate has anti-freeze properties, and it can be used to delay the clouding of edible oil compositions comprising palm oil or palm oil fraction. Tea polyphenol palmitate is present in the edible oil composition of the present invention, an amount of 0.1 to 600 ppm, from 10 to 500 ppm, from 100 to 200 ppm. Of course, other amounts such as from 150 to 450 ppm, or from 250 to 400 ppm are likewise applicable. Preferably tea polyphenol palmitate is present in an amount of 170 to 230 ppm.
Palm oil or palm oil fraction such as palm oil stearin has a unique fatty acid profile. With fatty acid profile is meant the percentages of fatty acids that are bound as acyl groups in the (tri) glycerides. The fatty acid profile is determined by standard techniques, such as fatty acid methyl ester (FAME) analysis using gas chromatography according to AOCS method Ce1-62. The %of fatty acid residues discussed in this description are based on the total weight of all C8 to C24 fatty acids, both saturated as well as unsaturated.
Due to the presence of a high amount of saturated fatty acids, palm oil is prone to clouding when stored at room temperature in cold weather, which affects consumer perception of the oil’s quality. Clouding of palm oil or a palm oil derivative refers to the process of crystallization and precipitation of high melting saturated fatty acids and derivatives thereof contained in the oil. The precipitated crystals result in a hazy or cloudy appearance of the oil, which consumers may perceive as an indication of quality deterioration.
In certain applications, palm oil is also identified by degree. The degree of palm oil refers to its melting point. The term “10 degree palm oil” refers to palm oil which is liquid at 10 ℃ or higher and solidifies below 10 ℃. In the food industry, palm oil of 24 degree or below is usually used as cooking oil or raw material for food products such as cookies and instant noodles. In general, the lower the degree of palm oil is, the higher the cost will be. As such, 14 degree and 18 degree palm oil are more often used given the balance between their melting points and production costs in the food industry.
In general, palm oil has a fatty acid profile including from 35%to 40%of palmitic acid (C16: 0) and from 2%to 5%of stearic acid (C18: 0) in palm oil. In fact, 14 degree palm oil has a fatty acid profile of 35%to 37.5%of palmitic acid and 2-4.5%of stearic acid. 18 degree palm oil has a fatty acid profile with a higher content of these saturated fatty acids, i.e. 37.5 to 40%of palmitic acid and 3-5%of stearic acid.
In a further aspect of the present invention, the edible oil composition is further comprising a liquid oil that is liquid at 20℃. Preferably, the liquid oil is selected from sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, flaxseed oil, linseed oil, peanut oil, or mixtures of two or more thereof.
In an aspect of the present invention, the palm oil or palm oil fraction is present in an amount of 20%to 99%by weight of the edible oil composition. The palm oil or palm oil fraction is present in an amount of 50%to 90%by weight of the edible oil composition, in an amount of from 60%to 85%by weight of the edible oil composition.
In a further aspect of the invention, the edible oil composition is comprising from 100 to 300 ppm of tea polyphenol palmitate, and from 10%to 30%of soybean oil, and from 70%to 90%of palm oil, preferably 14 degree palm oil.
Similar compositions are obtained by selecting the liquid oil from canola oil, rapeseed oil, corn oil sunflower oil, peanut oil, sesame oil or mixtures of two or more thereof, instead of the soybean oil.
The current invention further relates to a method for producing an edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction and the method is comprising the following steps:
a) Making an edible oil composition by adding tea polyphenol palmitate to an edible oil comprising palm oil or palm oil fraction,
b) Bringing the temperature above 80℃ and stir the edible oil composition for at least 1 minute.
First the palm oil or palm oil fraction is provided or is blended with the liquid oil selected from sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, flaxseed oil, linseed oil, peanut oil, or mixtures of two or more thereof. Tea polyphenol palmitate is added to the edible oil blend and temperature is increased above 80℃. This allows a smooth homogenisation. Meanwhile the edible oil composition is stirred for at least 1 minute, 5 minutes, up to 10 minutes. After cooling the edible oil composition of the present invention is obtained and this composition demonstrates anti-clouding properties. The resistance to clouding was measured in a water bath set at 5℃, after 5 hours, 9 hours, 12 hours and 30 hours. The edible oil composition of the present invention was still clear without any demonstration of crystal formation after 9 hours, even after 12 hours. The anti-clouding properties are maintained up to 30 hours storage at 5℃. The corresponding comparative blend that did not contain tea polyphenol palmitate showed clouding even after 5 hours and resulted in a blend that is rejected for use as frying oil.
The edible oil composition of the present invention is particular useful for its use as frying oil. The presence of the tea polyphenol palmitate in the edible oil composition prevents clouding and the content of palm oil in the blend can be increased with at least 10%, up to 30%compared to compositions that do not contain tea polyphenol palmitate. Furthermore, the tea polyphenol palmitate increases the oxidative stability of the edible oil composition of the present invention.
The present invention provides for an oxidative stable edible oil composition that is less prone to clouding.
The current invention relates to use of tea polyphenol palmitate to delay the clouding of an edible oil composition comprising palm oil or a palm oil fraction. While tea polyphenol palmitate is well-know for its anti-oxidative properties, it was surprisingly found that tea polyphenol palmitate can delay the clouding of an edible oil composition that is comprising palm oil or palm oil fraction, in particular 14 degree palm oil, 18 degree palm oil or mixtures thereof.
The current invention relates to the use wherein the edible oil composition is comprising 20%to 99%of palm oil or palm oil fraction by weight of the edible oil composition.
In fact, the content of palm oil or palm oil fraction in the edible oil composition is increased with at least 10%, at least 20%or up to 30%in comparison with oil composition without tea polyphenol palmitate.
The current invention provides the following advantages:
- The edible oil composition is oxidative stable
- The edible oil composition is less prone to clouding and the composition can be used at lower temperature
- The content of palm oil in the edible oil composition can be increased without running the risk of clouding.
- The edible oil composition of the present invention can be used as frying oil.
The present invention is illustrated by the following non-limiting examples.
EXAMPLES
Measurement.
Oxidative stability
The oxidative stability is measured with OSI method
The oxidation index of oil is measured with oxidation stabilization instrument, at 120℃ with an air flow of 20 L/h. The larger the result, the better the oxidation stability.
Example 1.
The following edible oil compositions were prepared (see Table 1) .
The oils were mixed, tea polyphenol palmitate was added. The mixture was heated to 80℃and stirred for 1 minute.
The edible oil compositions were cooled. The oxidative stability was measured. (see values provided in Table 1) .
The compositions were assessed for their anti-clouding properties in a cold bath at 5℃ is used and the cloudiness is visually assessed after 5 hours, and 9 hours, 12 hours and 30 hours.
Table 1
TPP*= tea polyphenol palmitate
Already after 5 hours, the blank showed slight turbidity, turbidity (cloudiness increased at 9 hours and at 12 hours the blank was solidified.
After 5 hours and 9 hours all the samples A to F were clear, except that for sample A at 9 hours a few crystals were formed.
After 12 hours a few microcrystals are formed, as can be seen in Figure 1.
The clouding started after 30 hours storage at 5℃.
Example 2.
The following edible oil compositions were prepared (see Table 2) .
The oils were mixed, tea polyphenol palmitate was added. The mixture was heated to 80℃and stirred for 1 minute.
The compositions were assessed for their anti-clouding properties in a cold bath at 15℃ is used and the cloudiness is visually assessed after 5 hours, and 11 hours, 18 hours, 36 hours and 96 hours.
Table 2
TPP*= tea polyphenol palmitate
In the 15-degree water bath, the blank was turbid after 5 hours.
Sample B had crystal precipitation at the bottom after 18 hours.
Sample D had crystal precipitation at the bottom after 36 hours.
Claims (8)
- An edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction wherein the tea polyphenol palmitate is present in an amount of 0.1 to 600 ppm based upon the weight of the composition.
- The composition according to claim 1 wherein the composition is further comprising a liquid oil that is liquid at 20℃.
- The composition according to 2 wherein the liquid oil is selected from sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, flaxseed oil, linseed oil, peanut oil, or mixtures of two or more thereof.
- The composition according to anyone of the preceding claims wherein the palm oil or palm oil fraction is present in an amount of 20%to 99%by weight of the edible oil composition.
- A method for producing an edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction and the method is comprising the following steps:a. Making an edible oil composition by adding tea polyphenol palmitate to an edible oil comprising palm oil or palm oil fraction,b. Bringing the temperature above 80℃ and stir the edible oil composition for at least 1 minute.
- Use of tea polyphenol palmitate to delay the clouding of an edible oil composition comprising palm oil or a palm oil fraction.
- The use according to claim 6 wherein the edible oil composition is comprising 20%to 99%of palm oil or palm oil fraction by weight of the edible oil composition.
- The use according to claim 6 or 7 wherein the content of palm oil or palm oil fraction in the edible oil composition is increased with at least 10%in comparison with oil composition without tea polyphenol palmitate.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/CN2022/091980 WO2023216106A1 (en) | 2022-05-10 | 2022-05-10 | Oil composition with improved freezing resistance |
| CN202280095712.9A CN119325343A (en) | 2022-05-10 | 2022-05-10 | Oil composition with improved freeze resistance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/CN2022/091980 WO2023216106A1 (en) | 2022-05-10 | 2022-05-10 | Oil composition with improved freezing resistance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023216106A1 true WO2023216106A1 (en) | 2023-11-16 |
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ID=88729520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/CN2022/091980 Ceased WO2023216106A1 (en) | 2022-05-10 | 2022-05-10 | Oil composition with improved freezing resistance |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN119325343A (en) |
| WO (1) | WO2023216106A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030068426A1 (en) * | 2001-10-05 | 2003-04-10 | Malaysian Palm Oil Board | Process to prevent and delay clouding in palm olein |
| US20140308427A1 (en) * | 2011-07-25 | 2014-10-16 | Dupont Nutrition Biosciences Aps | Composition |
| CN113115804A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Coating liquid for frying |
| CN113475682A (en) * | 2021-07-22 | 2021-10-08 | 江南大学 | Method for preparing fried meat product based on special flour wrapping for frying |
-
2022
- 2022-05-10 CN CN202280095712.9A patent/CN119325343A/en active Pending
- 2022-05-10 WO PCT/CN2022/091980 patent/WO2023216106A1/en not_active Ceased
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030068426A1 (en) * | 2001-10-05 | 2003-04-10 | Malaysian Palm Oil Board | Process to prevent and delay clouding in palm olein |
| US20140308427A1 (en) * | 2011-07-25 | 2014-10-16 | Dupont Nutrition Biosciences Aps | Composition |
| CN113115804A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Coating liquid for frying |
| CN113475682A (en) * | 2021-07-22 | 2021-10-08 | 江南大学 | Method for preparing fried meat product based on special flour wrapping for frying |
Non-Patent Citations (1)
| Title |
|---|
| WANG YONG; ZHOU SHUAI; JIANG YUANRONG; LI CHENG; ZHU ZHENNAN; WANG XIN; LIU LVRUI; SUN YUE; ZHENG CONG; GUAN XIAO: "Effects of tea polyphenol palmitate on the crystallization of rice bran oil", JOURNAL OF FOOD ENGINEERING, ELSEVIER, AMSTERDAM, NL, vol. 292, 4 August 2020 (2020-08-04), AMSTERDAM, NL, XP086400624, ISSN: 0260-8774, DOI: 10.1016/j.jfoodeng.2020.110279 * |
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| Publication number | Publication date |
|---|---|
| CN119325343A (en) | 2025-01-17 |
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