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<正>棕榈油是当前世界上第二大植物油,仅次于大豆油。中国是世界上食用油生产和消费第一大国,每年需进口一定数量油脂、油料以弥补国内市场供需缺口,现棕榈油已成为继毛豆油、毛菜籽油之外我国三大食用油脂进口品种之一。由于棕榈油进口具有周期短、时间紧、批次多和批量小等特点,进口量呈逐年快速增长趋势,特别是近年国内市场对棕榈油需求尤为迅猛,今年棕榈油进口量有望突破400万吨。 相似文献
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《粮油加工》2003,(6)
据天津海关统计 ,2 0 0 3年 1~ 4月份天津口岸进口食用植物油 (以下简称植物油 ) 1 9 95万t,货值 95 5 5万美元 ,分别比上年同期 (下同 )增长 36 1 %和 91 2 %。天津口岸植物油进口的主要特点是 :棕榈油进口量居首 ,初榨豆油进口激增。 1~ 4月份天津口岸进口棕榈油 1 1 5万t,增长 2 2 %,占天津口岸植物油进口总量的 5 7 6%;进口初榨豆油 1 2万t,货值 31 90万美元 ,分别增长 3 9倍和 5 6倍。自马来西亚进口量居首位 ,自阿根廷进口激增。 1~ 4月份 ,自马来西亚进口植物油 1 1 85万t,增长7 5 %,占天津口岸植物油进口总量的 5… 相似文献
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当前国内植物油消费主要集中在豆油、菜籽油和棕榈油3大品种。目前,3种植物油消费量约占全部植物油消费量的四分之三。由于国内植物油供给的大部分直接或间接来自进口,因此具有国际贸易经验和资金优势的跨国公司在国内植物油市场的竞争中具有独特的优势。 相似文献
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当前国内植物油消费主要集中在豆油、菜籽油和棕榈油3大品种。目前,3种植物油消费量约占全部植物油消费量的四分之三。由于国内植物油供给的大部分直接或间接来自进口,因此具有国际贸易经验和资金优势的跨国公司在国内植物油市场的竞争中具有独特的优势。 相似文献
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我国自1998年实行“天然林保护工程”后,国内木材资源供应减少的缺口主要靠进口木材弥补。在经历了3年进口量急速增长后,木材进口量的增速呈现较温和的递增态势,2006年仍保持这种状况。而支撑进口木材需求逐年递增的市场背景,一是国民经济的稳定持续发展;二是国内木制品行业的不断壮大和出口量的快速增长。 相似文献
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《农村实用工程技术(绿色食品)》2013,(11):8-9
2013年上半年,我国食用植物油加工行业总体保持稳定增长,但增速放缓,小品种油脂推陈出新,品种增加。国内原料供应略增,大豆进口小幅下降。食用植物油市场价格持续下跌,加工企业经济效益下降;大型企业产能进一步扩张,产能过剩问题更加突出。 相似文献
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对我国2003年植物油脂、油料进出口情况的分析 总被引:2,自引:0,他引:2
据海关统计,2003年(1~12月)我国进口食用植物油541万t,比2002年实际319万t增长69.6%.其中进口大豆油188.4万t、棕榈油332.5万t、菜籽油15.2万t;比2002年实际进口大豆油87万t,棕榈油222万t,菜籽油7.8万t分别增长116.5%、49.7%和94.8%.2003年出口食用植物油6万t,比2002年实际9.7万t减少38.1%. 相似文献
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为解决单一食用油中营养组分缺陷问题,以大豆油、橄榄油、鱼油和亚麻籽油为基料油,测定其酸值、过氧化值、水分及挥发物含量和脂肪酸组成,然后按照中国营养学会关于脂肪酸推荐摄入量的要求,依据不同基料油的脂肪酸组成计算其配比并配制调和油,最后测定调和油的营养成分。结果表明:大豆油、橄榄油、亚麻籽油、鱼油的酸值、过氧化值、水分及挥发物含量均符合相关国家标准,4种油脂配制调和油的最适配比为45%、45%、8%、2%;调和油中主要微量营养成分及其含量为角鲨烯2.18 mg/kg、β-胡萝卜素0.474 mg/kg、α-生育酚73.6 mg/kg、β-生育酚0.6 mg/kg、γ-生育酚132.0 mg/kg、δ-生育酚20.4 mg/kg、总甾醇5 700 mg/kg。所得调和油符合中国营养学会关于脂肪酸推荐摄入量的要求,是一种营养平衡调和油。 相似文献
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Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters 总被引:6,自引:0,他引:6
Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life. 相似文献
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Microencapsulation of Oils: A Comprehensive Review of Benefits,Techniques, and Applications 总被引:1,自引:0,他引:1 下载免费PDF全文
Amr M. Bakry Shabbar Abbas Barkat Ali Hamid Majeed Mohamed Y. Abouelwafa Ahmed Mousa Li Liang 《Comprehensive Reviews in Food Science and Food Safety》2016,15(1):143-182
Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray‐drying, coaxial electrospray system, freeze‐drying, coacervation, in situ polymerization, melt‐extrusion, supercritical fluid technology, and fluidized‐bed‐coating. Spray‐drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf‐life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils. 相似文献
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Malongil B. Reena Belur R. Lokesh 《International Journal of Food Science & Technology》2012,47(1):203-209
The effect of feeding blended and interesterified oils containing palm oil (PO) and rice bran oil (RBO) on serum and liver lipids was evaluated in rats. The PO and RBO were blended to contain saturated, monounsaturated and polyunsaturated fatty acids in the proportion of 1:1.5:1. The blended oil was subjected to transesterification reaction using immobilized lipase, lipozyme IM‐RM. Rats were fed a diet containing blended or interesterified oils for 8 weeks. Rats fed PO showed significantly higher levels of cholesterol in serum and liver as compared to those given RBO, blended oil of PO with RBO or interesterified oil. Rats fed blended oils showed a significant decrease in serum cholesterol by 51% compared to rats fed PO. Feeding interesterified oil to rats resulted in decrease in serum cholesterol by 56% compared to rats fed PO, which was 10% lower compared to that observed in rats given blended oil. The present study indicated that a combination of PO with RBO can significantly lower serum lipids in rats as compared to those given diet containing PO alone. 相似文献