MXJL03000020A

MXJL03000020A - Method of obtaining centrifuged lemon oil, consisting in extracting the essence/wax mixture.

Info

Publication number: MXJL03000020A
Application number: MXJL03000020A
Authority: MX
Inventors: Teresa Haro Carbajal Elba
Original assignee: Armando Ulises Chavez Martinez
Priority date: 2003-07-21
Filing date: 2003-07-21
Publication date: 2005-01-25
Also published as: WO2005007788A1

Abstract

The invention relates to a novel method of extracting a type C centrifuged lemon oil. The inventive method is characterised in that it consists in: mixing the lemon essence and wax; stirring said mixture; separating the oil by means of centrifugation; and, finally, decanting and filtering same in order to remove impurities. The product thus obtained is adapted to the quality levels established for said type of oil on the national and international markets. The purpose of the invention is to produce technology that is suitable for use in the food and perfumery industries, by providing a type C centrifuged lemon oil which can be used as a flavouring agent in foods and as an aromatic agent in perfumes.

Description

OBTAINING LEMON TYPE "C" CENTRIFUGED OIL BY REMOVING THE ESENCIA-CERAS MIXTURE BACKGROUND OF THE INVENTION Currently the only known method for obtaining centrifuged oil type "A" lemon, consists of centrifugal separation of juice-oil emulsion, obtained from the expression of citrus. The initial product obtained from the centrifugation receives the name of mayonnaise or emulsion rich in oil (approximately 50%) that in turn, it is again centrifuged and later it is refrigerated to go to the process of descerado, in which, the waxes are eliminated remaining these as a waste product whose final destination will be the distillation to be able to obtain the essential oil it still contains. On the other hand, once the waxes have been removed, the centrifuged oil type "A" has been finished.

It is very important to mention that the oil retained in the waxes is a high quality centrifuged oil, which contains a high content of components with antioxidant capacity, however, until today there is no reliable method to recover that oil. Figure 1 shows the typical extraction diagram of centrifuged oil "A" is defined where the waxes are eliminated.

In the citrus industry, the so-called "B" type centrifuged oil is also obtained with the help of a puncture-spray machine that is available on the market. This emulsion of water with oil is also separated with a centrifuge.

On the other hand, the essence of Umón is a product resulting from the recovery of aromas from some equipment called evaporator and pasteurizer, when processed turbid concentrated juice or simple lemon juice. Although the essence has an exquisite smell and a composition very similar to centrifuged oil type "A", it lacks waxes and therefore has a very low value in non-volatile fixed residue, therefore it is a very unstable and oxidizable product quickly with the air. Its common application in the citrus industry is, like the waxes, mixed in the emulsion to distill and recover it as distilled oil. In figure 2 we see a diagram where the obtaining of essence appears.

Now, we have the citrus industry in general and specifically speaking of the lemon industry, both aforementioned byproducts are sent to distillation to extract their essential oils, therefore, and because historically the centrifuged oil type "A" has had A better price in the market we think about the development of the present extraction method or technique, because it is a process that recovers a large part of the oil present in the two products considered as waste, turning them into centrifuged oil.

DESCRIPTION OF THE INVENTION The characteristic details of this novel process are clearly shown in the following description and in the accompanying figures.

Figure 1. It is a diagram of the process of obtaining the centrifuged oil type "A" Figure 2. Diagram of the process of obtaining turbid juice, where the obtaining of the essence of lemon is appreciated. Figure 3. It is a diagram of the process of obtaining the centrifuged lemon oil type "C".

Once the Centrifuged oil type "A" and the centrifuged oil type "B" have been obtained, the waxes remain as industrial waste.

Now, once the waxes and the lemon essence have been obtained (see figure 3), they are mixed at a temperature between 0 - 75 ° C and pressures between vacuum and 2 atmospheres, the mixture can be carried out industrially in a tank with mechanical agitator, although it can also be stirred manually. Proper proportions range from 1 part of essence to 3 parts of waxes to 3 parts of essence to 1 part of waxes. However, the most suitable proportion will be one that allows you to work your centrifuge machine more easily. However, to obtain an oil with characteristics identical to centrifuged oil type "A", the ideal ratio is one part of waxes per 1 part of essence (1: 1). The origin of the essence can be the evaporator or the pasteurizer; it is to be noted that with the first one a centrifuged oil is obtained closer to the known average values of the type "A" centrifuged oil. Stage # A. It is here where the novelty of this method is appreciated, since the mixture of waxes with essence is in itself the main objective, since at this stage the essence dissolves the components of the waxes. And unlike the other methods, the main raw material is not used, which is the direct oil emulsion of the fruit, but two byproducts that, if this method does not exist, would go to distillation. Recovering a good portion of essential oil like centrifuged oil and not like distilled oil. It is important to clarify that the essence as well as the wax can be added in any step of the typical processes of obtaining centrifuged oil "A" or "B" in even separately in different steps and the result could be also satisfactory, however serious join two processes and more difficult to verify their quality, besides this would be impractical.

The agitation must be carried out for a period of between 1-5 hours, taking into account that a longer stirring time allows the essence to have a longer interaction to dissolve the components of the waxes, among them pectinic, arabinic and cellulose substances, but The most important thing and what you extract with more quantity is the centrifuged essential oil that the waxes contain.

After the agitation, centrifugation is carried out by means of an industrial separator or centrifuge, better known as a polisher, of any of the commercial brands that exist on the market. In this part of the process the centrifuged oil type "C" is obtained and in it there is a small portion of impurities that will later be eliminated by decantation and by filtration. On the other hand, in the discharges of the centrifuge, waxes with a lower percentage of oil than those that were originally fed are obtained. Thus, this new centrifuged oil takes from the waxes originally fed a percentage of the original weight of the waxes from 20 to 40% by weight because the lemon essence acts as a solvent for the waxes, the percentage taken off constitutes it mainly lemon essential oil and pectinic, arabinic and cellulosic substances. Stage # B.

The next stage (C) consists of decanting leaving the oil to rest for at least 1 day and then filtering with a filter of approximately 10 microns or similar. The filtration can be supported by a positive displacement pump, but it can also be carried out manually only it would take more time. This step can be omitted in this method because the oil obtained here contains less impurities than the traditional methods. It can even be obtained without impurities after centrifugation.

The subsequent stages will be the same as if it were a centrifuged oil obtained with traditional methods.

The novelty of this process itself consists of the dissolution of the waxes in the essence, two components with extremely different physicochemical, sensory and chromatographic characteristics that, when mixed, result in a mixture with characteristics different from either of the two used but identical components. to centrifuged oil type "A".

With the process described above, an oil is obtained, which we shall call "C" type centrifuged lemon oil whose composition and characteristics on average are those shown in tables 1 and 2 respectively.

Table 1. Chromatographic characteristics of centrifuged oil type "C Chromatographic characteristics% a-Tuyeno 0.381 a-Pineno 2.192 Canfeno 0.104 Sabineno 1.809 b-Pineno 19.75 Mirceno 1,419 a-Felandreno 0.066 1.4 Cineol + D3C 0.013 a-Terpinene 0.359 p-Cimeno 0.319 d-Limonene 48.52 g-Terpinene 9.996 Terpinolene + Non. 0.604 Linalol 0.324 Fencol 0.028 Terpinen-l-Ol 0.016 b-Terpineol 0.016 Borneol 0.030 Terpinen-4-Ol 0.963 a-Terpineol 0.596 g-Terpineol 0.291 Neral 1.424 Geranial 2.109 d-Elemeno 0.431 AT-Neryl 0.070 a / t-Geranyl 0.174 Duodecal 0.103 b-Caryophyllene 0.698 a-Bergamoteno 1.030 t / t / a-Farnesene 1.039 b-Bisaboleno 1.332 Table 2. Physicochemical characteristics of centrifuged oil type "C".

Physicochemical characteristics Density @ 25 ° C / 25 ° C 0.877 Refractive index 1.4848 Non-volatile fixed residue, (%) 10.0 Aldehyde content (citral,% w / w) 4.9 Centrifugal lemon oil type "C", has been finished and ready for sale, and due to the great similarity with centrifuged oil type "A" obtained by the traditional method it is recommended that both products are homogenized, because the present method of processing improves in itself the performance in the extraction, and once integrated it has an organoleptic, chromatographic and physicochemical profile similar to that of centrifuged oil type "A", of standard quality values.

Claims

CLAIMS Having described our invention in detail we consider as a novelty and claim as our exclusive property contained in the following clauses: .1. Process for obtaining a centrifuged lemon oil type "C", characterized by the following stages: A) mixture and dissolution between lemon essence and lemon waxes, in any of its proportions, between vacuum pressure and 2 atmospheres and between 0 and 75 ° C of temperature, (including the separate addition of any of its components to any type of centrifuged oil of lemon, either type "A" or "B" already finished or even in stages of process), as well as the omission of a step or the addition of any extra stage that as such, may yield results end similar to centrifuged oil type "A". The mixture can be carried out industrially in a tank with a mechanical stirrer, although it can also be stirred manually. Proper proportions range from 1 part of essence to 3 parts of waxes to 3 parts of essence to 1 part of waxes. However, the most suitable proportion will be one that allows you to work your centrifuge machine more easily. However, to obtain an oil with characteristics identical to centrifuged oil type "A", the ideal ratio is one part of waxes per 1 part of essence (1: 1). The origin of the essence can be the evaporator or the pasteurizer; it is to be noted that with the first one a centrifuged oil is obtained closer to the known average values of the type "A" centrifuged oil. B) Centrifuging by means of a separator or industrial centrifuge, better known as a polisher, of any of the commercial brands that exist in the market. In this part of the process the centrifuged oil type "C" is obtained and in it there is a small portion of impurities that will later be eliminated by decantation and by filtration. On the other hand, in the discharges of the centrifuge, waxes with a lower percentage of oil than those that were originally fed are obtained. Thus, this new centrifuged oil takes from the waxes originally fed a percentage of the original weight of the waxes from 20 to 40% by weight because the lemon essence acts as a solvent for the waxes, the percentage taken off constitutes it mainly lemon essential oil and pectin substances, arabinicas and celluloses. C) The next stage consists of decanting leaving the oil to rest for at least 1 day and then filtering with a filter of approximately 10 microns or similar. The filtration can be supported by a positive displacement pump, but it can also be carried out manually only it would take more time. The decanting stage can be omitted as long as the filtration is very effective. And it can be omitted for this method because the oil obtained here contains less impurities than the traditional method. It can even be obtained without impurities after centrifugation. The centrifuged lemon oil type "C" obtained by the process of claim # 1, whose composition is very similar to centrifuged oil type "A" obtained by traditional method, characterized by an amount of Terpinen 4-ol greater than 0.55% and an amount of α-Terpineol greater than 0.34%.