Abstract: Provided are method and system for rapidly predicting foaming tendency of edible frying oil, including: heating the oil; immersing a polar component content detection probe into the oil to measure an initial polar component content of the oil; at a frying state, removing the detection probe from the oil, placing frying food into the oil and frying the same taking out the frying food from the oil after frying, and measuring the largest frying oil foam height and recording the same as an initial foam height; at an air introduction state, immersing the detection probe and introducing air into the oil, and continuing to introduce air and heat thereinto until the polar component content in the oil is 10%; repeating the frying state; and fitting measurements and parameters into a formula.

Abstract: The present invention provides an edible blended vegetable oil for reducing blood lipids and cholesterol. The trace elements in the edible blended vegetable oil include 15-300 mg/kg of polyphenols, 290-1700 mg/kg of ?-sitosterol, 260-1500 mg/kg of campesterol, 150-1000 mg/kg of stigmasterol, 140-600 mg/kg of squalene, 50-160 mg/kg of parkerol, 40-120 mg/kg of ?-tocotrienol. The prepared edible blended vegetable oil of the present invention can achieve the effect of reducing blood lipids and cholesterol through a synergistic effect within the trace elements and a reasonable ratio within fatty acids. It is suitable for people with different health needs and has a broad market prospect and application value.

Abstract: A method and a system for rapidly predicting the frying and bubbling tendency of edible oil, the method comprising: heating the edible oil, and immersing a polar component content detection probe into the oil to measure the initial polar component content of the edible oil; a frying state: removing the detection probe, placing frying food into the edible oil and frying same, extracting the frying food after frying, and observing the highest value of the frying oil bubble height and recording same as an initial bubble height; an air introduction state: immersing the detection probe into the edible oil and introducing air into the edible oil, and continuing to introduce air and heat until detecting that the polar component content of the oil has reached 10%; repeating the frying state; and formula fitting.

Abstract: The invention provides a fat composition enriched with medium-and long-chain triacylglycerol and its preparation process. As for fatty acid composition, the content of medium-chain fatty acids and long-chain fatty acids reach above 99%, the content of short-chain fatty acids is less than 1%, and the mass ratio of long-chain fatty acids to medium-chain fatty acids is from 1.2:1 to 3:1. As for triacylglycerol composition, the triacylglycerol containing one medium-chain fatty acid and two long-chain fatty acids makes up 50-90% of the total triacylglycerol; the triacylglycerol containing two medium-chain fatty acids and one long-chain fatty acid makes up 3-35% of the total triacylglycerol; the triacylglycerol containing three medium-chain fatty acids makes up 0-10% of the total triacylglycerol. The fat composition has better oxidation stability and fat digestion and absorption rate, meeting the needs of particular groups of infants and young children.

Abstract: The present invention provides an enzymatic method for producing a fatty acid bornyl ester including using borneol and a fatty acid as a substrate for reaction and adding a lipase in a solvent system or a solvent-free system to catalyze the esterification reaction for a period of time to obtain fatty acid bornyl ester. The present method preferably uses fatty acids or their derivatives as acyl donors to prepare fatty acid bornyl esters. By utilizing the characteristics of the substrate, the synthesis process is simple; the reaction efficiency is high; and the content of fatty acid bornyl ester is up to 97%.

Abstract: The present invention provides an edible blended vegetable oil for reducing blood lipids and cholesterol. The trace elements in the edible blended vegetable oil include 15-300 mg/kg of polyphenols, 290-1700 mg/kg of ?-sitosterol, 260-1500 mg/kg of campesterol, 150-1000 mg/kg of stigmasterol, 140-600 mg/kg of squalene, 50-160 mg/kg of parkerol, 40-120 mg/kg of ?-tocotrienol. The prepared edible blended vegetable oil of the present invention can achieve the effect of reducing blood lipids and cholesterol through a synergistic effect within the trace elements and a reasonable ratio within fatty acids. It is suitable for people with different health needs and has a broad market prospect and application value.

Abstract: This invention discloses a method for similarity evaluation of dietary fat, including, establishing the evaluation model and quantifying the differences between dietary fat and human milk fat. The evaluation model provided by the present invention can comprehensive highlight of similarity without the influence of the content of indexes, integrated quantitative differences between dietary fat and human milk fat using similarity coefficient. The similarity evaluation method can grade human milk fat objectively and evaluate the similarity of dietary fat to human milk fat through the grading evaluation. Thus the invention provides a comprehensive method to evaluate the similarity of dietary fat to human milk fat.

Abstract: The present invention provides an enzymatic method for producing a fatty acid bornyl ester including using borneol and a fatty acid as a substrate for reaction and adding a lipase in a solvent system or a solvent-free system to catalyze the esterification reaction for a period of time to obtain fatty acid bornyl ester. The present method preferably uses fatty acids or their derivatives as acyl donors to prepare fatty acid bornyl esters. By utilizing the characteristics of the substrate, the synthesis process is simple; the reaction efficiency is high; and the content of fatty acid bornyl ester is up to 97%.

Abstract: The present invention provides a method for vegetable oil deacidification by enzymatic amidation, which relates to the field of oil refining technology. The present invention is carried out through mixing high acid value vegetable oil with ethanolamine at a certain molar ratio in a solvent or solvent-free system, adding with a certain amount of lipase, and reacting at certain temperature for a period of time. The monoethanolamine has been used as an acyl donor for the first time to react with free fatty acid, which avoids the increasing amount of by-products and great loss of neutral oil in reaction that involved with triglycerides. The method of the present invention has the advantages of high selectivity, high catalytic efficiency, and environment friendly in the reaction. From enzymes recycling, it greatly reduces costs, which shows tremendous potential in the application.

Abstract: The present invention provides a method for vegetable oil deacidification by enzymatic amidation, which relates to the field of oil refining technology. The present invention is carried out through mixing high acid value vegetable oil with ethanolamine at a certain molar ratio in a solvent or solvent-free system, adding with a certain amount of lipase, and reacting at certain temperature for a period of time. The monoethanolamine has been used as an acyl donor for the first time to react with free fatty acid, which avoids the increasing amount of by-products and great loss of neutral oil in reaction that involved with triglycerides. The method of the present invention has the advantages of high selectivity, high catalytic efficiency, and environment friendly in the reaction. From enzymes recycling, it greatly reduces costs, which shows tremendous potential in the application.