CN115243552A - Dry fractionation method for edible oil - Google Patents
Dry fractionation method for edible oil Download PDFInfo
- Publication number
- CN115243552A CN115243552A CN202180020042.XA CN202180020042A CN115243552A CN 115243552 A CN115243552 A CN 115243552A CN 202180020042 A CN202180020042 A CN 202180020042A CN 115243552 A CN115243552 A CN 115243552A
- Authority
- CN
- China
- Prior art keywords
- oil
- dry fractionation
- edible
- cooled
- heat exchanger
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 66
- 238000005194 fractionation Methods 0.000 title claims abstract description 42
- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 34
- 239000003921 oil Substances 0.000 claims abstract description 60
- 235000019198 oils Nutrition 0.000 claims abstract description 60
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 57
- 239000002540 palm oil Substances 0.000 claims abstract description 57
- 239000002002 slurry Substances 0.000 claims abstract description 36
- 239000013078 crystal Substances 0.000 claims abstract description 29
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 8
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims abstract description 8
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 12
- 239000011630 iodine Substances 0.000 claims description 12
- 229910052740 iodine Inorganic materials 0.000 claims description 12
- 239000000341 volatile oil Substances 0.000 claims description 6
- 238000010924 continuous production Methods 0.000 claims description 3
- 238000011282 treatment Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 2
- 238000002425 crystallisation Methods 0.000 abstract description 16
- 239000000126 substance Substances 0.000 abstract description 6
- 239000002904 solvent Substances 0.000 abstract description 4
- 241001133760 Acoelorraphe Species 0.000 description 17
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 16
- 230000008025 crystallization Effects 0.000 description 12
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 11
- 235000005473 carotenes Nutrition 0.000 description 11
- 150000001746 carotenes Chemical class 0.000 description 11
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 229930003427 Vitamin E Natural products 0.000 description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 8
- 239000011709 vitamin E Substances 0.000 description 8
- 235000019165 vitamin E Nutrition 0.000 description 8
- 229940046009 vitamin E Drugs 0.000 description 8
- 239000002826 coolant Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 238000012546 transfer Methods 0.000 description 5
- 238000004061 bleaching Methods 0.000 description 4
- 238000004332 deodorization Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- 241001677259 Acanthophoenix rubra Species 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 229940116364 hard fat Drugs 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000011731 tocotrienol Substances 0.000 description 2
- 229940068778 tocotrienols Drugs 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- GJJVAFUKOBZPCB-ZGRPYONQSA-N (r)-3,4-dihydro-2-methyl-2-(4,8,12-trimethyl-3,7,11-tridecatrienyl)-2h-1-benzopyran-6-ol Chemical class OC1=CC=C2OC(CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-ZGRPYONQSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 240000003133 Elaeis guineensis Species 0.000 description 1
- 235000001950 Elaeis guineensis Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019730 animal feed additive Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 229910000281 calcium bentonite Inorganic materials 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000000110 cooling liquid Substances 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000012065 filter cake Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 230000010006 flight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004508 fractional distillation Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000003446 memory effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 238000010900 secondary nucleation Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
- B01D9/0004—Crystallisation cooling by heat exchange
- B01D9/0013—Crystallisation cooling by heat exchange by indirect heat exchange
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
- B01D9/004—Fractional crystallisation; Fractionating or rectifying columns
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
- B01D9/0059—General arrangements of crystallisation plant, e.g. flow sheets
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
- B01D2009/0086—Processes or apparatus therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Crystallography & Structural Chemistry (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention discloses a process for the dry fractionation of edible oils, which is carried out without the use of chemicals and/or solvents. The method comprises the following steps: (a) Pre-cooling natural palm oil to a temperature between 30 ℃ and 38 ℃; (b) subjecting the pre-cooled natural palm oil to pressure; (c) Passing the pre-cooled natural palm oil from step b) under pressure through one or more scraped surface heat exchangers in which the oil is cooled, thereby forming a crystallisation slurry, and the temperature of the crystallisation slurry is reduced to 10-18 ℃; (d) The crystal slurry was separated by filtration to obtain a natural palm olein fraction and a natural palm stearin fraction.
Description
Technical Field
The present invention relates to a process for dry fractionation of edible oils. In particular, but not exclusively, the invention relates to a process for processing natural palm oil which is enriched in carotene.
Background
Oil palm trees produce two types of oil, natural palm oil produced from fibrous mesocarp and natural palm kernel oil produced from kernel. Although both oils are derived from the same agricultural product, palm oil differs from palm kernel oil in chemical composition and nutrition.
Due to the high content of natural carotene, natural palm oil is deep orange red. It is a rich source of carotenoids and vitamin E, and can impart natural stability and prevent oxidative deterioration. However, without any processing, natural palm oil has limited use. The natural palm oil may be refined and further fractionated to expand its range of applications.
To produce useful palm oil, the crude palm oil is subjected to three refining stages, namely degumming, bleaching and deodorization, followed by fractionation.
In the degumming stage, the colloid and fatty acid in the natural palm oil are separated from trace minerals, copper, iron and other impurities by using phosphoric acid. In the bleaching stage, palm oil is mixed with bleaching earth (calcium bentonite) in a vacuum chamber to remove impurities and pigments from the palm oil. In the deodorization stage, the smell and taste of the oil are removed. This refined palm oil is known as RBD palm oil.
Fractionation of RBD palm oil separates the oil into liquid (oil) and solid (stearin) fractions.
Dry fractionation is the simplest and most economical process in RBD palm oil processing. The adjective "dry" means without any solvent, catalyst or chemical additive in the production process. Thus, unlike solvent fractionation, hydrogenation, etc., dry fractionation is a zero emission improvement technique.
Palm olein is a liquid fraction obtained by fractional distillation of refined RBD palm oil after crystallization at controlled temperature. It is completely liquid in warm climates and has a narrow range of glyceride content. However, when the temperature is below the "cloud point" of palm olein (about 20℃.), the palm oil particles will crystallize. The oil becomes cloudy. At lower temperatures, cloudy oils become solid. When the temperature rises above the "cloud point", the oil quickly clarifies. Palm olein is widely used as an edible oil. It can also be mixed with other main stream vegetable oils.
Palm stearin is a more rigid fraction obtained by fractionation of RBD palm oil after crystallization at controlled temperature. It is commonly used to formulate non-trans fats such as margarines, shortenings and vegetable shortenings.
Dry fractionation is typically carried out by heating RBD palm oil to 50 ℃ to 55 ℃, cooling to 30 ℃ to 40 ℃, and then further cooling to a final fractionation temperature of 20 ℃ to 25 ℃. The crystallizer is then kept at this temperature for several hours, depending on the type and characteristics of essential oils and stearines desired. The crystallized slurry was then filtered under pressure to obtain essential oil and hard fat fractions. The filtration pressure is approximately 3 to 5 bar.
The purpose of heating the oil is to destroy the memory effect before the oil enters the crystallization chamber to cool. The presence of crystal memory can negatively impact yield.
If the holding time, the number of fractionation steps or the filtration pressure is changed, the properties of the obtained fats and oils and stearic acid are changed.
The iodine value of the obtained essential oil was about 56 for a single fractionation with a holding time of about 6-9 hours. The yields of essential oil and stearin obtained were about 75% and 20%, respectively, with the remaining yield consisting of palm fatty acid distillate and waste oil.
The iodine number is a measure of the degree of unsaturation in fats and oils. It is one of the common parameters for measuring the quality of grease. The higher the iodine value, the better the grease quality.
When dry fractionating natural palm oil, the use of the above conditions for dry fractionation of natural palm oil is considered difficult to control because of the presence of gums and other impurities during fractionation that interfere with oil crystallization, which is why dry fractionation is always performed on RBD palm oil. Thus, there is no known method to produce palm olein with an iodine value of 56 or 58 without prior refining of the natural palm oil.
Furthermore, the production of carotene-rich palm olein by dry fractionation alone is difficult, since it is essential to produce carotene-rich palm oil that the natural palm oil has to be deodorized.
One example of this process is an improved physical refining process that produces refined palm oil of similar quality to RBD palm oil, while retaining most of the carotene and vitamin E species present in the original natural palm oil.
Characterization of red palm oil, a refined food oil rich in carotene and vitamin E, by b.nagndran, u.r.unnithan, y.m.choo and Kalyana sundra, discloses a process involving pre-treatment of natural palm oil followed by deacidification and deodorization using molecular distillation to produce refined edible palm oil rich in carotene. The product is a refined red palm oil, meets the standard of the refined edible oil standard, and retains up to 80% of carotene and vitamin E originally existing in natural palm oil. The oil contains not less than 500ppm of carotene, 90% of which is present in the form of o-carotene and p-carotene. The vitamin E content is about 800ppm, 70% of which are present in the form of tocotrienols (mainly o-, p-and y-tocotrienols). The process is also suitable for the production of other naturally vitamin-rich palm fractions, such as stearin, olein and palm mid-fractions.
US9051533B2 describes a continuous edible oil dry fractionation process using one or more crystallizers in series, the process comprising the steps of: (a) providing a molten fat; (b) Continuously feeding molten oil or fat to a first of one or more crystallizers in series, wherein the fat is gradually cooled by use of a heat exchanger containing a cooling medium, thereby forming a crystallized slurry, each of said one or more crystallizers exhibiting a temperature gradient, the temperature of the molten or partially crystallized fat entering one of the crystallizers being higher than the temperature of the slurry exiting that crystallizer; (c) Continuously withdrawing the slurry from the last of the one or more crystallizers; (d) Filtering the separated crystal slurry in a filter cake and a filtrate, wherein the method further comprises the step of at least partially melting the fat encrustation deposited on the heat exchanger. The oil fraction is produced in a continuous process.
Standard crystallization vessels for separating edible oils and fats contain an agitator comprising a rotating shaft on which agitator blades are mounted such that the blades impart a vertical force on the surrounding slurry as it rotates. However, there are crystallization vessels without stirrers.
US8133519B2 describes a crystallization process for edible oils and fats in which the contents of the crystallizer are moved along heat exchange elements in an oscillating manner without the use of internal stirrers.
Scraped Surface Heat Exchangers (SSHE) are commonly used in the food, chemical and pharmaceutical industries for heat transfer, crystallization and other continuous processes. They are very suitable for products that are sticky, contain particulate matter or require some degree of crystallization. During operation, the product comes into contact with the heat transfer surface, which is scraped rapidly and continuously, thereby exposing the surface to the passage of untreated product. In addition to maintaining high and uniform heat exchange, the flights also provide simultaneous mixing and agitation. As the boundary layer is constantly replaced by fresh material, a high heat transfer coefficient is achieved. Furthermore, the product is in contact with the heated surface for only a few seconds, and high temperature gradients can be used without causing adverse reactions. SSHE is particularly useful in making heavy salad dressings, margarines, chocolates, peanut butter, fondants, ice creams and shortenings.
To the best of the applicant's knowledge, no known technique discloses dry fractionation of natural palm oil using scraped surface heat exchangers.
US8962874B2 describes an improved process for fractionating triglyceride oils. The method achieves reproducible crystallization by introducing a controlled temperature profile and subsequent crystal development, thereby reducing the amount of entrained oleic acid in the crystals or crystal aggregates. The method can be used for fractionating vegetable oils, such as palm oil or its mixture with other palm oil products or edible vegetable oils. A disadvantage of this process is that it involves repeated heating and cooling of the natural triglyceride oil, which increases the total processing time.
Furthermore, the natural palm olein produced in the process can be refined, bleached and deodorized without adversely affecting the iodine value of the olein.
Accordingly, the present invention is directed to solving some or all of the problems of the prior art.
Disclosure of Invention
It is therefore an object of the present invention to provide a process for the dry fractionation of edible oils.
It has surprisingly been found that in one aspect of the present invention, the above object is achieved by a dry fractionation of an edible oil, the method comprising the steps of:
a) Pre-cooling the oil to 30-38 ℃;
b) Subjecting the pre-cooled oil to pressure;
c) Passing the pre-cooled oil from step b) under pressure through one or more scraped surface heat exchangers in which the oil is cooled to form a crystallisation slurry and the temperature of the crystallisation slurry is reduced to 10-18 ℃; and
d) The crystal slurry was separated by filtration to obtain an essential oil fraction and a stearin fraction.
The advantage of this process is that the natural palm oil does not need to be pretreated and/or refined, bleached and deodorized with chemicals and/or solvents, which makes the product of the process safe for humans and animals.
Furthermore, the quality of the natural palm olein produced by the present invention is similar to that of isolated red palm olein, and retains most of the carotenoids and vitamin E originally present in natural palm oil. Since natural palm oil does not require refining, bleaching and deodorization, the operating cost is reduced, thereby increasing the profit margin.
Another advantage of the process of the invention is that a higher yield of olein is obtained compared to conventional processes.
In one embodiment, the process operates in batches, wherein each batch of 20-80 metric tons of edible oil has a treatment time of 4 hours, which is faster than conventional treatments.
In a further embodiment, the process operates continuously.
In another embodiment, the edible oil to be pre-cooled in step a) is at ambient temperature. In another embodiment, the oil in step a) is pre-cooled in a heat exchanger.
In a further embodiment, the pressure applied in step b) is in the range of 0.5 to 4 MPa.
In one embodiment, a plurality of scraped surface heat exchangers are connected in series.
In another embodiment, the separation in step d) is performed using a press.
In another embodiment, the edible oil is palm oil or other edible vegetable oil in its natural state.
In a preferred embodiment, the olein obtained by this process has an iodine value between 56 and 58.
Drawings
The invention is illustrated by, but not limited to, the following description of embodiments with reference to the accompanying drawings, in which:
FIG. 1 is a schematic diagram of an apparatus for carrying out a dry fractionation process of natural palm oil according to the present invention.
Fig. 2 is a block diagram of a natural palm oil dry fractionation process according to the present invention.
Fig. 3 is a block diagram of a conventional process for obtaining palm olein with an iodine value of about 56.
Detailed Description
The invention relates to a dry fractionation method of edible oil.
The edible oil used in the method according to the invention is of vegetable origin. Examples of vegetable oils are palm oil, various palm oil fractions, soybean oil, coconut oil, rapeseed oil (rapeseed oil), olive oil, peanut oil, sunflower seed oil and corn oil.
In a preferred embodiment of the invention, the oil is natural palm oil or other natural state vegetable oil. The oil to be fractionated according to the invention should be in liquid form.
Referring to fig. 1, an apparatus for performing a natural palm oil dry fractionation process includes a tank 10 for receiving oil to be processed, a heat exchanger 20 for pre-cooling edible oil, a pump 30 for applying pressure to the pre-cooled oil, a set of scraped surface heat exchangers 40 for performing oil crystallization, a thermometer 50 for measuring the temperature of the crystallized slurry, and a filter 60 for filtering and separating the crystallized slurry into olein and hard fat.
One way of introducing the oil into the heat exchanger 20 is to pump the oil from a tank or directly from an oil carrier. In the embodiment of fig. 1, the heat exchanger 20 is a plate heat exchanger.
The temperature of the coolant of the heat exchanger 20 is maintained between-5 ℃ and 5 ℃. The coolant may be water or an aqueous solution of ethylene glycol. The oil is pre-cooled to a temperature between 30 ℃ and 38 ℃.
The pre-cooled oil is then pressurized. The pressure source may be a rotary pump.
The pressurized pre-cooled oil then passes through a scraped surface heat exchanger 40 where the oil is cooled, thereby forming a crystal slurry. The scraped surface heat exchanger 40 maintains a substantially uniform temperature throughout the vessel.
During operation of the scraped surface heat exchanger 40, pressurized pre-cooled oil is introduced into the scraped surface heat exchanger 40. During its passage through the scraped surface heat exchanger 40, the viscosity of the pre-cooled oil changes due to temperature changes, and thus part of the crystal slurry will adhere to the inner wall of the scraped surface heat exchanger 40. This results in heat transfer deterioration. When the shaft with the blades rotates, the blades scrape off the crystal slurry adhering to the inner wall of the scraped-surface heat exchanger, thereby improving heat transfer, and allowing the cooling of the crystal slurry to be effected in a continuous heat exchange process. It also has the advantage of leading to the formation of uniform crystal populations. Subsequently, the crystallized slurry exits the heat exchanger.
One or more scraped surface heat exchangers are used in the process of the invention. In a preferred embodiment, a bank of scraped surface heat exchangers is used and connected in series. Each scraped surface heat exchanger must have a temperature gradient, i.e. the temperature of the second scraped surface heat exchanger is lower than the temperature of the first scraped surface heat exchanger.
The crystal slurry has to be transferred from one scraped surface heat exchanger to the next. When more than one vertically oriented scraped surface heat exchanger is used in the process according to the invention, the crystal slurry is moved by applying pressure.
The temperature of the crystal slurry leaving the last scraped surface heat exchanger should be between 12 ℃ and 15 ℃. It is not recommended to cool the oil below the cloud point, as this may lead to deposition of fat crystals in the heat exchanger.
Preferably, the rotation of the shaft of the scraped surface heat exchanger is performed at a speed between 50 and 400rpm.
While the design of scraped surface heat exchangers is intended to minimize fouling, this typically involves high liquid velocities. These high velocities must be avoided in the continuous dry fractionation of the oil according to the invention, since they have been found to lead to secondary nucleation, non-uniform crystal size, slow filtration and high residual oil content in the hard fat fraction.
A suitable thermometer 50 may be placed to measure the temperature of the crystal slurry that has passed through the scraped surface heat exchanger.
The slurry leaving the scraped surface heat exchanger must be separated into a stearin fraction and an olein fraction by filtration 60. One method of introducing the crystal slurry into the press is to pump it out of the scraped surface heat exchanger. Filtration can be carried out by plate and frame filters, chamber and plate filters or membrane and plate filters.
Referring to fig. 2, once the dry fractionation is complete, the natural palm olein may be further refined 70 as required. Since natural palm olein is used as an animal feed additive, it is not preferable to refine, bleach and deodorize natural palm olein using chemicals.
As will be readily appreciated by those skilled in the art, the present invention may be readily produced in other specific forms without departing from its scope or essential characteristics. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Examples
The following examples illustrate various aspects, methods and steps of the systems and processes of the present invention. These examples do not limit the invention, the scope of which is set forth in the appended claims.
Example 1: method of using four scraped surface heat exchangers
The experiments performed were a batch process for dry fractionation of natural palm oil. The iodine value of natural palm oil was 51. The natural palm oil is drawn from a tank in which the oil is at a temperature between 50 ℃ and 60 ℃ and is cooled by a plate heat exchanger to a temperature between 30 ℃ and 38 ℃. The coolant temperature of the plate heat exchanger is kept between-5 c and 5 c. The coolant used in the plate heat exchanger is water.
The pre-cooled oil is then pressurized by a rotary pump. The pressure to which the pre-cooled oil is subjected is between 0.5MPa and 1.5 MPa.
The pressurized pre-cooled oil is then passed through a scraped surface heat exchanger where the oil is cooled to form a crystal slurry. Scraped surface heat exchangers are filled at a rate of 5 to 20 metric tons per hour. The cooling rate of the scraped surface heat exchanger is between 10 ℃ and 25 ℃ per minute. The speed of rotation of the shaft of the scraped surface heat exchanger is between 50 and 400 revolutions.
Accordingly, the crystal slurry was flowed from the second to the fourth scraped surface heat exchangers.
The temperature of the crystal slurry leaving the fourth scraped surface heat exchanger is between 15 ℃ and 18 ℃.
The crystal slurry is also passed from the scraped surface heat exchanger to the membrane filter press.
The experiment lasted 4 hours. The yield of olein was between 85% and 90% with an iodine value of 56.
Table 1 illustrates the product properties obtained by the process of the present invention, wherein natural palm oil must be refined, bleached and deodorized prior to dry fractionation, as compared to the conventional process described in figure 3.
Table 2 illustrates the properties of the natural palm olein obtained by the method of the present invention.
Characteristics of | Value of |
Carotene | 500ppm (minimum) |
Vitamin E | 600ppm (minimum) |
Example 2: method of using six scraped surface heat exchangers
The experiments performed were batch processes for dry fractionation of natural palm oil. The iodine value of natural palm oil was 51. The natural palm oil is pumped out of the tank, the temperature of the oil in the tank is between 50 ℃ and 60 ℃, and the oil is cooled to between 30 ℃ and 38 ℃ by a plate heat exchanger. The temperature of the cooling liquid of the plate heat exchanger is kept between-5 ℃ and 5 ℃. The coolant used in the plate heat exchanger is water.
The pre-cooled oil is then pressurized by a rotary pump. The pressure born by the pre-cooling oil is between 0.5MPa and 1.5 MPa.
The pressurized pre-cooled oil is then passed through a first scraped surface heat exchanger where the oil is cooled to form a crystal slurry. Scraped surface heat exchangers are filled at a rate of 5 to 20 tons per hour. The cooling speed of the scraped surface heat exchanger is 10-25 ℃ per minute. The speed of rotation of the shaft of the scraped surface heat exchanger is 50-400rpm.
The crystal slurry was flowed from the third to the sixth scraped surface heat exchangers, respectively. The temperature of the crystallization slurry leaving the sixth scraped surface heat exchanger is between 10 ℃ and 13 ℃.
The crystal slurry is passed from the scraped surface heat exchanger to a membrane filter press.
The experiment lasted 4 hours. The yield of olein was between 80% and 85% with an iodine value of 58.
Table 3 illustrates the properties of the products obtained by the process of the invention.
Table 4 illustrates the properties of the crude palm olein obtained by the process of the present invention.
Characteristics of | Value of |
Carotene | 500ppm (minimum) |
Vitamin E | 600ppm (minimum) |
Claims (11)
1. A process for the dry fractionation of an edible oil, the process comprising the steps of:
a) Pre-cooling the oil to a temperature between 30 and 38 ℃;
b) Subjecting the pre-cooled oil to pressure;
c) Passing the pre-cooled oil from step b) under pressure through one or more scraped surface heat exchangers in which the oil is cooled to form a slurry of crystals and the temperature of the slurry of crystals is reduced to 10-18 ℃; and
d) The crystal slurry was separated by filtration to obtain an essential oil fraction and a stearin fraction.
2. The dry fractionation method of edible oil according to claim 1, wherein: the process is operated batchwise.
3. The dry fractionation method of edible oil according to claim 2, wherein: the treatment time of each batch of 20-80 metric tons of edible oil is 4 hours.
4. The dry fractionation method of edible oil according to claim 1, wherein: the process is a continuous process.
5. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the edible oil to be precooled in step a) is at ambient temperature.
6. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the oil in step a) is pre-cooled in a plate heat exchanger.
7. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the pressure applied in step b) is in the range of 0.5MPa to 1.5 MPa.
8. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: a plurality of the scraped surface heat exchangers are connected in series.
9. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the separation in step d) is carried out by means of a press.
10. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the edible oil is palm oil or other edible vegetable oil in a natural state.
11. Process for the dry fractionation of edible oils according to any of the preceding claims, characterized in that: the iodine value of the olein obtained by the method is between 56 and 58.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MYPI2020001296 | 2020-03-10 | ||
MYPI2020001296 | 2020-03-10 | ||
PCT/MY2021/050014 WO2021182945A1 (en) | 2020-03-10 | 2021-03-09 | Dry fractionation of edible oil |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115243552A true CN115243552A (en) | 2022-10-25 |
Family
ID=77671032
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202180020042.XA Pending CN115243552A (en) | 2020-03-10 | 2021-03-09 | Dry fractionation method for edible oil |
Country Status (3)
Country | Link |
---|---|
CN (1) | CN115243552A (en) |
AU (1) | AU2021234620B2 (en) |
WO (1) | WO2021182945A1 (en) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5243046A (en) * | 1986-12-17 | 1993-09-07 | Nestec S.A. | Process for the continuous fractionation of a mixture of fatty acids |
US20030047290A1 (en) * | 2001-07-31 | 2003-03-13 | Marc Hendrix | Process and installation for the dry fractionation |
SG133435A1 (en) * | 2005-12-19 | 2007-07-30 | W J E Invest Ltd | Improved crystalisation and fractionation process |
CN101779706A (en) * | 2010-02-08 | 2010-07-21 | 天津龙威粮油工业有限公司 | Extra-grade palm olein and industrialized production method thereof |
CN101939405A (en) * | 2007-12-21 | 2011-01-05 | 荷兰洛德斯克罗科兰有限公司 | Process for producing a palm oil product |
US20130123524A1 (en) * | 2011-11-15 | 2013-05-16 | Desmet Ballestra Group N.V. | Continuous fractionation of triglyceride oils |
CN205024195U (en) * | 2015-10-09 | 2016-02-10 | 湖北天基生物能源科技发展有限公司 | Device is carried to trench oil fatty acid methyl ester dry -type branch |
WO2016089196A1 (en) * | 2014-12-03 | 2016-06-09 | Sime Darby Malaysia Berhad | Continuous process for dry fractionation of glyceride oils |
-
2021
- 2021-03-09 WO PCT/MY2021/050014 patent/WO2021182945A1/en active Application Filing
- 2021-03-09 AU AU2021234620A patent/AU2021234620B2/en active Active
- 2021-03-09 CN CN202180020042.XA patent/CN115243552A/en active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5243046A (en) * | 1986-12-17 | 1993-09-07 | Nestec S.A. | Process for the continuous fractionation of a mixture of fatty acids |
US20030047290A1 (en) * | 2001-07-31 | 2003-03-13 | Marc Hendrix | Process and installation for the dry fractionation |
SG133435A1 (en) * | 2005-12-19 | 2007-07-30 | W J E Invest Ltd | Improved crystalisation and fractionation process |
CN101939405A (en) * | 2007-12-21 | 2011-01-05 | 荷兰洛德斯克罗科兰有限公司 | Process for producing a palm oil product |
CN101779706A (en) * | 2010-02-08 | 2010-07-21 | 天津龙威粮油工业有限公司 | Extra-grade palm olein and industrialized production method thereof |
US20130123524A1 (en) * | 2011-11-15 | 2013-05-16 | Desmet Ballestra Group N.V. | Continuous fractionation of triglyceride oils |
WO2016089196A1 (en) * | 2014-12-03 | 2016-06-09 | Sime Darby Malaysia Berhad | Continuous process for dry fractionation of glyceride oils |
CN205024195U (en) * | 2015-10-09 | 2016-02-10 | 湖北天基生物能源科技发展有限公司 | Device is carried to trench oil fatty acid methyl ester dry -type branch |
Non-Patent Citations (1)
Title |
---|
毛希澜主编: "《化工设备设计全书 换热器设计》", 30 April 1988, 上海科学技术出版社, pages: 467 * |
Also Published As
Publication number | Publication date |
---|---|
AU2021234620A1 (en) | 2022-09-22 |
WO2021182945A1 (en) | 2021-09-16 |
AU2021234620B2 (en) | 2023-12-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101486303B1 (en) | Process for producing a palm oil product | |
Leibovitz et al. | Our experiences in processing maize (corn) germ oil | |
Timms | Fractionation | |
JP2011506710A5 (en) | ||
EP0798369B1 (en) | Process for dry fractionation of fats and oils | |
US9051533B2 (en) | Continuous fractionation of triglyceride oils | |
WO2019103667A1 (en) | Process for dry fractionation of a palm oil olein | |
US4161484A (en) | Fractionation of glyceride oils by cooling and under homogeneous agitation | |
CH639995A5 (en) | METHOD FOR FRACTIONING TALG. | |
EP3227418B1 (en) | Continuous process for dry fractionation of glyceride oils | |
CN112639063B (en) | Process for dry fractionation to obtain final hard palm oil middle distillate | |
AU2021234620B2 (en) | Dry fractionation of edible oil | |
CN107849487A (en) | The winterization of fish oil | |
JP4887553B2 (en) | Separation of edible oils and fats | |
US6265595B1 (en) | Method of solvent fractionation of fat | |
RU2809241C2 (en) | Dry fractionation method of obtaining final solid middle fraction of palm oil | |
US2325393A (en) | Manufacture of margarine and cooking fats | |
EP0651046A1 (en) | Method for dry fractionation of fatty substances | |
EP2787062B1 (en) | A process for fractionating crude triglyceride oil | |
JPH0280495A (en) | Dry fractionation of nonlauric fat or oil | |
GB1580181A (en) | Fat separation process | |
EP2787063B1 (en) | A process for fractionating refined triglyceride oil | |
WO2024178287A2 (en) | Process for producing a palm oil fraction | |
DE1079618B (en) | Continuous process for increasing the content of natural fatty acid triglyceride mixtures in saturated fractions |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |