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    • 14. 发明授权
    • Process for producing fat composition
    • 生产脂肪成分的方法
    • US06495189B1
    • 2002-12-17
    • US09744941
    • 2001-01-31
    • Yasuharu NoshoKazuhiro UeshimaToshinori IkeharaShinichi HashimotoMasakazu Kato
    • Yasuharu NoshoKazuhiro UeshimaToshinori IkeharaShinichi HashimotoMasakazu Kato
    • A23D900
    • C11B15/00A23D7/04A23D7/05A23D9/04
    • Disclosed is a method of producing a fat and oil composition comprising the steps of melting a fat and oil, or emulsion comprising fat and oil, and crystallizing the above-mentioned fat and oil by cooling to produce a fat and oil composition in paste form or plastic form. The molten fat and oil, or emulsion comprising fat and oil, is pressurized under force at a pressure of 10 to 150 MPa during the above-mentioned crystallization in the production of fat and oil compositions such as fat and oil processed foods, etc. As a result the crystallization speed of the fat and oil is markedly increased and post-crystallization can be prevented. Thus, improvement in quality of the fat and oil processed food and improved efficiency of the production process in terms of time and energy is achieved.
    • 公开了一种生产油脂组合物的方法,其包括以下步骤:使脂肪和油或包含油脂的乳液熔化,并通过冷却使上述脂肪和油结晶,从而生成糊状的脂肪和油组合物 塑料形式。 在脂肪和油组合物如脂肪和油加工食品等的生产中,在上述结晶期间,将熔融的脂肪和油或包含脂肪和油的乳液在10至150MPa的压力下在压力下加压。 结果,脂肪和油的结晶速度显着增加,并且可以防止后结晶。 因此,实现了油脂加工食品的质量提高,并且在时间和能量方面提高了生产过程的效率。