Oil Crystallization Promoter, Preparation Method Therefor and Use Thereof

Abstract

Disclosed are an oil crystallization promoter, a preparation method therefor and a use thereof, belonging to the technical field of dietary oil processing and control. Components of the oil crystallization promoter of the present disclosure include, by mass percentage: 50%-70% Dipalmito-olein (PO), 10%-20% Dipalmitin (PP), and 15%-30% Diolein (OO), adding up to 100%. The oil crystallization promoter of the present disclosure can increase the crystallization rate of oil, promote rapid formation and stabilization of a stable β′ crystal form of the oil, accelerate rapid crystallization and stabilization of confectionery- and baking-specific fat products such as margarine, shortening and cocoa butter substitute, and inhibit product graininess and post-hardening.

Dependencies are inferred from the claim text.