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公开(公告)号：US20140206891A1
公开(公告)日：2014-07-24
申请号：US14343672
申请日：2012-06-12
IPC分类号： C11B3/00
CPC分类号： C11B3/008 , A23D9/02 , C11B7/0083 , C11B15/00
摘要： This invention relates to a method for producing a triacylglycerol oil containing 96.5% or more of triacylglycerol, from refined palm oil. The method comprises the steps of heating an oil source containing triacylglycerol at a temperature between 45° C. and 100° C., rapidly cooling the oil source to a temperature in the range of 0° C. to 35° C. to form a solid fraction within the oil source, holding the solid fraction and the oil source at the same temperature for a period between 5 and 500 minutes and separating the solid fraction from the oil source by filtration.
摘要翻译： 本发明涉及一种从精制棕榈油中制备含有96.5％以上的三酰基甘油的三酰基甘油油的方法。 该方法包括以下步骤：在45℃至100℃的温度下加热含有三酰基甘油的油源，将油源快速冷却至0℃至35℃的温度，形成 在油源内的固体馏分，将固体馏分和油源保持在相同温度下5至500分钟的时间段，并通过过滤从油源中分离出固体馏分。
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2.发明申请公开(公告)号：US20080213412A1
公开(公告)日：2008-09-04
申请号：US12023771
申请日：2008-01-31
申请人： Yasuyuki YAMADA
发明人： Yasuyuki YAMADA
CPC分类号： A23D9/00 , A23D7/0056 , A23D9/007 , A23G1/36 , A23G1/40 , A23G1/48 , A23G1/50 , A23L5/15 , A23L19/01 , A23L19/03 , A23L29/212 , C11B15/00
摘要： It is intended to provide a stable and safe edible material. By mixing a dehydrated edible fiber mass and an edible non-fiber material, an edible material, which is superior in shape retention properties to the dehydrated edible fiber mass and the edible non-fiber material, can be obtained. This edible material has a high stability and a high safety because of having a reinforced concrete-like structure wherein the edible fiber serves as the reinforcing steel while the edible non-fiber material serves as the concrete. A liquid oil such as EV olive oil, rapeseed oil, sesame oil or soybean oil can be easily and safely converted into a solid fat merely by adding from 2 to 3% of a popular food material that has been naturally and safely taken since early times. In producing the above edible material, no trans processing that has been warned as the dangerousness thereof by the governments and public corporations in Europe, USA and Canada is needed. Moreover, this edible material sustains a favorable hardness within a temperature range of from −20° C. to 200° C. without becoming too hard at low temperatures as margarine or melting at high temperatures. When put into the mouth, however, it quickly liquefies and tastes wonderful. Water may be added thereto, though it is not always necessary. It prevents butter or chocolate from melting even at +200° C. Furthermore, a convenient and tough edible plastic material can be obtained therefrom without needing water.
摘要翻译： 旨在提供稳定和安全的食用材料。 通过混合脱水的食用纤维素质和可食用的非纤维材料，可以获得与脱水的食用纤维质量和可食用的非纤维材料相比形状保持性能优异的食用材料。 这种可食用材料具有高稳定性和高安全性，因为具有钢筋混凝土样结构，其中可食用纤维用作增强钢，而可食用非纤维材料用作混凝土。 液体油如EV橄榄油，菜籽油，芝麻油或大豆油可以通过从早期自然和安全地采集的2％至3％的受欢迎的食品添加而容易且安全地转化为固体脂肪 。 在生产上述可食用材料时，不需要由欧洲，美国和加拿大政府和公共公司作为其危险性的反加工。 此外，这种食用材料在-20℃至200℃的温度范围内维持良好的硬度，而在低温下不会变得太硬，因为人造黄油或在高温下熔化。 然而，当它放入口中时，它会迅速液化和品尝美味。 可以向其中加入水，尽管并不总是必需的。 即使在+ 200°C也可以防止黄油或巧克力熔化。此外，可以从中获得方便而坚固的可食用塑料材料而无需水。
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公开(公告)号：US06908635B2
公开(公告)日：2005-06-21
申请号：US10255331
申请日：2002-09-26
申请人： Edward T. Huxel
发明人： Edward T. Huxel
摘要： An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.
摘要翻译： 提供了一种制备脂肪和乳化剂固体薄片的装置和方法，其使用通常平坦的冷板来固化脂肪或乳化剂。
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公开(公告)号：US20040236127A1
公开(公告)日：2004-11-25
申请号：US10488306
申请日：2004-03-01
发明人： Gerrit Pelzer , Lars Zander , Ulrich Ruigk , Lothar Friesenhagen , Lothar Friesenhagen , Bernhard Gutsche , Norbert Klein , Ingomar Mrozek , Egbert Gritz , Horst Josten , Wilhelm Kuhr
IPC分类号： C07C051/36
摘要： Unsaturated fatty compounds are hydrogenated at a hydrogen pressure of from 100 to 300 bar in the presence of transition metal catalyst to form a hydrogenation product having an iodine value of less than 2.
摘要翻译： 在过渡金属催化剂存在下，在100-300巴的氢气压力下氢化不饱和脂肪族化合物，形成碘值小于2的氢化产物。
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公开(公告)号：US06630185B2
公开(公告)日：2003-10-07
申请号：US09902288
申请日：2001-07-10
IPC分类号： A23D900
CPC分类号： C11B15/00 , A23D7/001 , A23D7/05 , A61K8/28 , A61K8/585 , A61K8/922 , A61K2800/82 , A61Q15/00 , B01D9/0004 , B01D9/005 , B01D9/0081
摘要： The present invention relates to a process for the crystallization of a solid phase from a liquid, characterized in that the liquid during crystallization is subjected to ultrasound in the absence of transient cavitation. In particular the liquid is sonicated under such conditions of time and frequency that nucleation of stable crystals in the liquid is induced without exceeding the cavitation threshold and the occurrence of transient cavitation and the accompanying flavor deterioration is avoided. The liquid preferably is a triglyceride oil such as a vegetable oil or animal fat, e.g. liquefied milk fat.
摘要翻译： 本发明涉及一种从液体中析出固相的方法，其特征在于，在不存在瞬时空化的情况下，结晶过程中的液体经受超声波处理。 特别地，在这样的时间和频率的条件下，液体被超声处理，使液体中的稳定晶体的成核在不超过空化阈值的情况下被引发，并且避免了瞬时气穴的发生和伴随的风味恶化。 液体优选为甘油三酯油，例如植物油或动物脂肪，例如， 液化乳脂肪。
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公开(公告)号：US06479684B1
公开(公告)日：2002-11-12
申请号：US09799996
申请日：2001-03-06
申请人： Ahmad Akashe , Manuel Marquez
发明人： Ahmad Akashe , Manuel Marquez
IPC分类号： C07C5100
摘要： The present invention generally relates to a process for hardening lipids, especially unsaturated lipids such as unsaturated fatty oils, by mixing and interacting lipids with polyamines such that the peak melting point of the resulting combination is higher than that of the lipid alone. In this way, the polyamine-treated unsaturated lipid can be converted into a solid or semi-solid state at a relatively lower temperature than the unsaturated lipid alone. The lipid and polyamine combination displays physical attributes that mimic the crystalline structures of saturated lipids and fats without the incurring the associated negative health implications of such saturated lipids and fats.
摘要翻译： 本发明一般涉及通过将脂质与多胺混合和相互作用使脂质，特别是不饱和脂肪如不饱和脂肪油硬化的方法，使得所得组合的峰值熔点高于单独脂质的峰值熔点。 以这种方式，多胺处理的不饱和脂质可以在比单独的不饱和脂肪相对较低的温度下转化为固体或半固体状态。 脂质和多胺组合显示模拟饱和脂质和脂肪的晶体结构的物理属性，而不会引起这种饱和脂质和脂肪的相关负面健康影响。
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公开(公告)号：US20020160088A1
公开(公告)日：2002-10-31
申请号：US10093381
申请日：2002-03-11
发明人： Hiroshi Sakaguchi , Yoshishige Kida , Seizi Iseki
IPC分类号： C11B013/04 , B01J020/22 , C02F001/28
CPC分类号： B01J20/28023 , B01D15/00 , B01J20/22 , B01J20/30 , C02F1/285 , C02F1/681 , C02F2103/322 , C11B13/04 , C11B15/00 , Y02W30/74 , Y10S585/932 , Y10S588/901
摘要： A crystal substance formed by precipitating as fibrous aggregates by making a metal aliphatic carboxylate dissolve completely in pure water, stirring, and gradually cooling the resulting solution. A method of preparing the fibrous crystal aggregates. A material for recovering flowing oil and method of recovering flowing oil by using the fibrous crystal aggregates. A material for solidifying liquid hydrocarbon, waste tempura oil and edible oil and method of solidifying liquid hydrocarbon, waste tempura oil and edible oil by using the fibrous crystal aggregates. A method of preparing the solidifying material.
摘要翻译： 通过使金属脂肪族羧酸酯完全溶解在纯水中，搅拌并逐渐冷却所得溶液而形成的纤维集合体形成的结晶物质。 一种制备纤维状晶体聚集体的方法。 用于回收流动油的材料和通过使用纤维状晶体聚集体回收流动油的方法。 用于固化液体烃，废天妇罗油和食用油的材料以及通过使用纤维状晶体聚集体固化液体烃，废天妇罗油和食用油的方法。 一种制备固化材料的方法。
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公开(公告)号：US20010038872A1
公开(公告)日：2001-11-08
申请号：US09755449
申请日：2001-01-05
发明人： Brian Edward Brooker
IPC分类号： A23D007/00
CPC分类号： A23D9/05 , A23L25/10 , B01J2/06 , B01J2219/00119 , C11B15/00
摘要： A method of forming a food product which includes therein a hydrogenated fat, the method comprising contacting a spray of the product in liquid form with a cryogen so as to cool the liquid product and effect a rapid conversion of the liquid product to a solid.
摘要翻译： 一种形成其中包含氢化脂肪的食品的方法，所述方法包括将液体形式的产品的喷雾与冷冻剂接触，以冷却液体产物并实现液体产物快速转化为固体。
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公开(公告)号：US3950561A
公开(公告)日：1976-04-13
申请号：US544734
申请日：1975-01-28
申请人： Donald M. Collins
发明人： Donald M. Collins
摘要： Shortening chips composed, for example, of lard or hydrogenated vegetable oil are prepared by continuously depositing melted shortening on a moving endless chilling surface which is held at a temperature sufficiently low to congeal the shortening as a film on the chilling surface. After the shortening has congealed, it is removed continuously. At a suitable location between the removal point and the point at which the shortening is applied, water is applied to the surface of the chilling element to form a film which as the chilling element advances becomes interposed between the freshly applied shortening and the chilling surface.
摘要翻译： 通过在保持在足够低的温度的移动的无端冷却表面上连续沉积熔融起酥油来制备例如猪油或氢化植物油的缩短碎片，以将缩短作为薄膜冷凝在冷却表面上。 缩短凝结后，不断脱落。 在去除点和施加起酥油的点之间的合适位置处，将水施加到冷却元件的表面，以形成当冷却元件前进时介于新鲜施加的起酥油和冷却表面之间的膜。
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公开(公告)号：US2219656A
公开(公告)日：1940-10-29
申请号：US15143937
申请日：1937-07-01
申请人： GIRDLER CORP
CPC分类号： C11B15/00 , B01J3/04 , B01J19/06 , Y10T137/7929
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