CN87102656A - Fatty prod - Google Patents
Fatty prod Download PDFInfo
- Publication number
- CN87102656A CN87102656A CN87102656.2A CN87102656A CN87102656A CN 87102656 A CN87102656 A CN 87102656A CN 87102656 A CN87102656 A CN 87102656A CN 87102656 A CN87102656 A CN 87102656A
- Authority
- CN
- China
- Prior art keywords
- grease
- acid
- technology
- content
- oil
- 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.)
- Withdrawn
Links
Landscapes
- Fats And Perfumes (AREA)
Abstract
Adopt and change palmitinic acid grease pre-arcing characterisitics, particularly increase the solid fats content that in 25 °～45 ℃ temperature ranges, melts in the grease, the fatty prod of explained hereafter is suitable for making oleomargarine, particularly makes to have the tropical margarin who improves pre-arcing characterisitics.This technology at first is in harmonious proportion palmitinic acid grease and other grease according to a certain ratio, making the saturated acid content in the mediation grease is 20%～50%, the shared ratio of palmitinic acid is more than 50% in the saturated acid, in the mediation proportioning, enough high erucic acid greases are arranged, make the content of erucic acid that is in harmonious proportion in the grease more than 2.5%, then this mediation grease is carried out the directed inter-esterification reaction.
Description
The present invention relates to the fatty prod that is suitable for making oleomargarine and similar plasticity emulsification liniment and the production technique of this fatty prod.
Present invention is specifically related to and be suitable for making fatty prod with the tropical margarin who improves pre-arcing characterisitics.Can keep shape with this fatty prod in the following long period of temperature in summer as the stearic oleomargarine of producing of raw material, also can under refrigerator temperature, smear.
In most particular instances, the present invention relates to mainly is the fatty prod of using palmitinic acid grease and high erucic acid grease production.
The invention still further relates to the technology that increases the solid fats content that in 25 °～45 ℃ temperature ranges, melts in the grease.
For a long time, people just recognize from the document of oleomargarine and shortening that the grease directed inter-esterification is a kind of method that changes the grease pre-arcing characterisitics.The prescription of raw oil material, all belong to the important factor of decision directed inter-esterification grease pre-arcing characterisitics with the processing condition of the directed inter-esterification such as time, temperature and stirring velocity in orientation response stage at random.
Main saturated acid in the greases such as lard, butter, plam oil, Oleum Gossypii semen and oleum sapii is a palmitinic acid, belongs to the palmitinic acid grease.For example the palmitic acid content in the oleum sapii is up to 62%, and other saturated acid content has only 1.8%.
Fats mixt is a fundamental component of forming oleomargarine and similar plasticity emulsified fat, its major decision the physical propertys such as pre-arcing characterisitics of product.A kind of ideal oleomargarine fat should guarantee that solid fats content is 20% in the time of 0 ° to 33 ℃, and solid fats content rapidly disappears in the time of 37 ℃.If solid fats content is greater than 35%,, be too hard for making the smear type oleomargarine though this fatty prod can show certain plasticity-.If solid fats content is between 10%～12%, this fat is too soft, and greasy.As everyone knows, palmitinic acid greases such as lard, plam oil and oleum sapii are directly improper as oleomargarine fat, because too soft when too hard when cold with the oleomargarine sky of these grease production, day hot, also, these greases easily generate thick β type crystallization or crystallization defective slowly because existing.The transesterify palmitinic acid grease that obtains by prior art extremely is not suitable as oleomargarine fat yet because these greases have 45 ℃ of solid fats contents that melt more than the temperature too high (it is poor to show as mouthful fusibleness) or the solid fats content that in 30 ℃～35 ℃ temperature ranges, melts too low (showing as under summer temperature too soft) or in 0 °～10 ℃ temperature ranges the defective of solid fats content too high (smearing property is poor when showing as low temperature).
Analyze from the tri-glyceride molecule type, the main solid tri-glyceride molecule that contains in above-mentioned palmitinic acid grease and the transesterify palmitinic acid grease all belongs to GP
2O, GPOS, GP
3, GP
2S and GPS
2Types such as (P, S, O represent palmitinic acid, stearic acid and oleic acid respectively).Lower, the back three kinds of fusing points of preceding two kinds of fusing points are higher.Owing to lack the suitable tri-glyceride molecule of fusing point, so these greases extremely are not suitable as oleomargarine fat.
In China, the oleomargarine majority is used to produce food such as biscuit, dandelion cake.The oleomargarine that is fit to these purposes should have and can keep shape, non-modification in (30 °～35 ℃) long period under the summer higher temperature, also can (about 5 ℃) smear on bread or similar food under refrigerator temperature, and have mouthful fusibleness preferably.So both can overcome the defective of oleomargarine too soft existence when it is warm, it is oil impregnate, greasy when cake sky such as soft, the biscuit in stand is warm easily when hot color pattern sky on the creamed cake, also can overcome the defective that oleomargarine exists when cold too firmly in the sky, frangible when promptly the biscuit sky is cold, oleomargarine is difficult for smearing when low temperature.The fats mixt that is suitable for making above-mentioned oleomargarine should have following pre-arcing characterisitics: the solid fats content under 10 ℃ of temperature is no more than 35%; All have higher solids content in 24 °～45 ℃ temperature range, wherein the solid fats content when 35 ℃ of temperature is greater than 10%; And solid fat rapidly disappears in 45 °～50 ℃ temperature ranges.Above-mentioned oleomargarine is exactly the tropical margarin who improves pre-arcing characterisitics that has who the present invention relates to, and fatty prod of the present invention is particularly suitable for preparing the fats mixt of this oleomargarine.
In the 796th page of " AOCS American Oil Chemists'Society will " the 55th volume, the processing condition of carrying out lard and plam oil modification with the directed inter-esterification method introduced in one piece of article that is entitled as the fatty ester exchange, and provided the palmitic pre-arcing characterisitics curve of directed inter-esterification.The concrete processing condition that also the lard directed inter-esterification adopted in " molecule oiling " first phase translation of the 32nd to 45 page are described, and have introduced the pre-arcing characterisitics curve of directed inter-esterification lard.From the pre-arcing characterisitics curve as can be seen directed inter-esterification lard and directed inter-esterification plam oil all exist in 45 ℃ of defectives that the solid fats content that melts more than the temperature is too high, be not suitable for making the good oleomargarine of mouthful fusibleness.
At " palm oil products of the eighties and technology " (Palm Oil Product technology inthe eighties, Kuala Lumpur, Incorpo-rated Society fo Planters, 1983.) the 315th page to 326 pages of books have introduced that plam oil and plam oil fraction leach-s/tive and other grease are in harmonious proportion according to a certain ratio and through the result of study of directed inter-esterification modification.Therefrom as can be seen, plam oil that adopts in the research or palmitic fraction leach-s/tive are in harmonious proportion with rapeseed oil according to a certain ratio and carry out the directed technology that exchanges does not have obviously to improve the solid fats content that melts in the grease in 25 °～45 ℃ temperature ranges, and the rapeseed oil that adopts in the research is not a high erucic acid rapeseed oil.
One of purpose of the present invention provides a kind of be suitable for the making fatty prod of oleomargarine or similar plasticity breast liniment and the production technique of this fatty prod.The main saturated acid that this fatty prod contains is a palmitinic acid, and contains 2.5% erucic acid at least.
It is the production technique of the fatty prod and this fatty prod of main material production with palmitinic acid grease and high erucic acid grease that specific purposes of the present invention provide a kind of.It is stearic as making oleomargarine that this fatty prod can not add any hydrogenation, particularly has the tropical margarin's who improves pre-arcing characterisitics raw material tristearin.
Another purpose of the present invention provides a kind of technology that increases the solid fats content that melts in the grease in 25 °～45 ℃ temperature ranges.
The percentage composition data that provide in the present patent application all are the significant percentage rates, and the term in the present patent application " grease " and " fat " can exchange use.
Palmitinic acid grease in the invention is meant that the shared ratio of in saturated acid palmitinic acid more than 50%, be preferably in more than 80%, and palmitic acid content is at the grease more than 15%.This grease can be independent a kind of grease (for example lard, butter, oleum sapii, Rice pollard oil, plam oil and an Oleum Gossypii semen), also can be to planting greasy mixture.
High erucic acid grease in the invention is meant content of erucic acid more than 20%, is preferably in the grease (for example high erucic acid rapeseed oil) more than 40%.
Technology of the present invention at first is in harmonious proportion palmitinic acid grease and other grease (carrying oil and winterized stearin as vegetables oil, animal oil, branch) according to a certain ratio, the proportioning that is in harmonious proportion is made up of to determine used greasy lipid acid, the high erucic acid grease (for example 5%～65%) of q.s should be arranged in the proportioning, and the consumption of palmitinic acid grease is preferably 35%～95% in the proportioning.Said ratio should make be in harmonious proportion grease embezzle with acid content be 20%～50%, be preferably 28%～42%, and the shared ratio of palmitinic acid is more than 50% in the saturated acid, content of erucic acid is more than 2.5% in the mediation grease, be preferably more than 10%, then this mediation grease carried out the directed inter-esterification reaction.
Directed inter-esterification reacts needed catalyzer can be used basic metal or use its alcoholate, and its low alcoholate (for example methylate or ethylate) is better.Though other basic metal (for example lithium or potassium) and their alcoholate also can use, sodium is suitable basic metal.
According to the common way of directed inter-esterification technology, moisture content should strictly be removed from reactant, and the fatty acid content in the grease should be low, to reduce the generation of byproduct soap.The appropriate catalyst consumption is 0.01%～1%, greasy temperature should preferably between 50 °～120 ℃, be wanted the vigorous stirring grease when adding catalyzer when adding catalyzer more than the grease fusing point, catalyzer is evenly dispersed in the oil phase, and is activated.
Can after reaction for some time more than the greasy fusing point temperature of reactant be reduced to the orientation response temperature according to common way behind the catalyst activation, it is better in 35 minutes temperature of charge to be reduced to the orientation response temperature behind catalyst activation.Orientation response is to carry out under the temperature that is lower than the grease fusing point, and suitable orientation response temperature is 10 °～35 ℃, and in general orientation response is long more at once, and the directed inter-esterification reaction is just complete more.The suitable orientation response time is 6～72 hours.
Termination reaction can lose activity catalyzer with the material (for example aqueous solution of phosphoric acid) of catalyzer generation chemical reaction with a kind of, and the directed inter-esterification grease such as is washed at processing, obtains fatty prod of the present invention.
The measuring method of the solid fats content data among the application is: adopt " standard method of analysis of grease and derivative thereof " (Standard Methods for the Ana-lysis of Oils earlier, Fats and Derivatives, Sixth ed.IUPAC, Pergamon Press, 1979.) in method 2141 measure greasy turgidity, be calculated as follows the solid fats content in the grease again:
Solid fat %=(Dt)/(D
SO+ α t) * 100
In the formula: D
tFatty melting dilation value during for sample t ℃; D
SoExpand for the running down of sample 0 ℃ the time, value is 65; α is the poor of liquid-solid two-phase thermal expansion slope, and value is 0.44.
Adopt technology of the present invention, the solid fats content that melts in 25 ℃～45 ℃ temperature ranges in the grease is obviously increased, preferably make the increase of the solid fats content when 25 ℃ of temperature-5%～22% in the grease, increase by 4%～17% at 30 ℃, increase by 7%～18% at 35 ℃, increase by 2%～15% at 40 ℃, increase-1%～6% at 45 ℃.
Technology of the present invention obviously increases the solid fats content that grease melts in 25 °～45 ℃ temperature ranges, make grease seldom or decrease, thereby make greasy pre-arcing characterisitics more near ideal oleomargarine fat in the solid fats content increase of fusing below 20 ℃ and more than 45 ℃.Exemplify document with several pieces of prior art and compare, technology of the present invention is particularly suitable for producing the feedstock fat with the tropical margarin who improves pre-arcing characterisitics.
Can produce the effect of defective such as the slow and pre-arcing characterisitics difference of the crystallization of the thick β type of easy generation, the crystallization that improve former palmitinic acid grease and exist after being in harmonious proportion by the palmitinic acid grease of the fatty prod of explained hereafter of the present invention and transesterify not.
By the fatty prod of explained hereafter of the present invention with also can obtain the better rich mixture of crystallization and pre-arcing characterisitics after other fatty prod that does not infiltrate the greasy ester exchange process production of high erucic acid mixes.
Palmitinic acid in the grease and erucic acid will generate GP through the directed inter-esterification reaction
2E, GPES(E represent erucic acid) etc. the tri-glyceride of type.In the palmitinic acid grease of these tri-glycerides that increase newly and not transesterify or have different fusings and crystallization property with the tri-glyceride that does not infiltrate in the grease that the greasy ester exchange process of high erucic acid obtains.This intrinsic difference is a major cause that has above-mentioned several specific physical character by the fatty prod of explained hereafter of the present invention.
To be further described technology of the present invention in the example below.
Example 1
139 kilograms of leaf fats and 35 kilograms of high erucic acid rapeseed oils are in harmonious proportion, to be in harmonious proportion grease 120 ℃ of vacuum hydro-extractions 60 minutes, reduce the oil temperature to 59 ℃, add 1.6 kilograms of sodium methylates, vigorous stirring is distributed in the oil catalyzer, makes temperature of charge be reduced to 30 ℃ with 37 fens clock times, reacts 25 hours, keep temperature of charge between 30～33 ℃, add dilute phosphoric acid aqueous solution termination reaction then.Obtain fatty prod after washing, dehydration, decolouring and deodorization are handled, table 1 and table 2 have provided respectively and have been in harmonious proportion the lipid acid of grease and fatty prod and form and the solid fats content data.
Table 1
Fatty acid wt content (%)
Palmitinic acid 21.5
Other saturated acid 16.8
Erucic acid 9.3
Oleic acid 37.3
Other unsaturated acid 15.1
Table 2
Temperature (℃) solid fats content (%)
Mediation grease fatty prod increased value
10 45.5 32.6 -12.9
15 39.7 31.0 -8.7
20 35.6 27.4 -8.2
25 28.7 23.6 -5.1
30 14.6 18.4 3.8
35 7.2 14.2 7.0
40 4.7 9.3 4.6
45 0.8 0.4 -0.4
50
Example 2
98 kilograms of oleum sapiis and 95 kilograms of high erucic acid rapeseed oils are in harmonious proportion, to be in harmonious proportion grease 120 ℃ of vacuum hydro-extractions 60 minutes, reduce the oil temperature to 62 ℃, add 1.5 kilograms of sodium methylates, vigorous stirring is distributed in the oil catalyzer, temperature of charge is reduced to 29 ℃ with 2 hour time, reacted 46 hours, temperature of charge is reduced to 20 ℃ gradually, add dilute phosphoric acid aqueous solution termination reaction then, after washing, dehydration, decolouring and deodorization are handled and to be obtained fatty prod table 3 and table 4 and provided respectively and be in harmonious proportion the fat composition and the solid fats content data of grease and fatty prod.
Table 3
Fatty acid wt content (%)
Palmitinic acid 33.0
Other saturated acid 2.9
Erucic acid 22.0
Oleic acid 25.6
Other unsaturated acid 16.5
Table 4
Temperature (℃) solid fats content (%)
Mediation grease fatty prod increased value
10 52.3 41.6 -10.7
15 43.6 34.8 -8.8
20 32.1 30.4 -1.7
25 25.4 25.0 -0.4
30 8.2 22.1 13.9
35 4.1 19.5 15.4
40 13.7 13.7
45 2.7 2.7
50
Example 3
135 kilograms of plam oils and 59 kilograms of high erucic acid rapeseed oils are in harmonious proportion, to be in harmonious proportion grease 120 ℃ of vacuum hydro-extractions 60 minutes, reduce the oil temperature to 61 ℃, add 1.5 kilograms of sodium methylates, vigorous stirring makes in the catalyzer dispersed oil, with 70 fens clock times temperature of charge is reduced to 22 ℃ of reactions 47 hours, keeps temperature of charge between 20～22 ℃, add dilute phosphoric acid aqueous solution termination reaction then.Obtain fatty prod after washing, dehydration, decolouring and deodorization are handled, table 5 and table 6 have provided respectively and have been in harmonious proportion the lipid acid of grease and fatty prod and form and the solid fats content data.
Table 5
Fatty acid wt content (%)
Palmitinic acid 28.2
Other saturated acid 5.2
Erucic acid 13.7
Oleic acid 36.0
Other unsaturated acid 16.9
Table 6
Temperature (℃) solid fats content (%)
Mediation grease fatty prod increased value
10 21.9 33.3 11.4
15 6.4 31.1 24.7
20 0.3 27.6 27.3
25 22.0 22.0
30 15.9 15.9
35 11.3 11.3
40 4.6 4.6
45
50
Example 4
173 kilograms of pig show condition oil are in harmonious proportion with 20 kilograms of high erucic acid rapeseed oils, to be in harmonious proportion grease 120 ℃ of vacuum hydro-extractions 60 minutes, reduce the oil temperature to 62 ℃, add 1.5 kilograms of sodium methylates, vigorous stirring is distributed in the oil catalyzer, makes temperature of charge be reduced to 20 ℃ with 30 fens clock times, reacts 70 hours, temperature of charge is reduced to 20 ℃ gradually during this period of time, adds dilute phosphoric acid aqueous solution termination reaction then.Obtain fatty prod after washing, dehydration, decolouring and deodorization are handled, table 7 and table 8 provide respectively and are in harmonious proportion the lipid acid of grease and fatty prod and form and the solid fats content data.
Table 7
Fatty acid wt content (%)
Palmitinic acid 19.6
Other saturated acid 9.5
Erucic acid 5.0
Oleic acid 50.4
Other unsaturated acid 15.5
Table 8
Temperature (%) solid fats content (%)
Mediation grease fatty prod increased value
10 18.0
15 13.7
20 11.4 17.5 6.1
25 2.4 14.5 12.1
30 1.0 12.4 11.4
35 7.5 7.5
40 1.7 1.7
45 0.5 0.5
50
Claims (7)
1, change the technology of palmitinic acid grease pre-arcing characterisitics, particularly increase the technology of the solid fats content that in 25 °～45 ℃ temperature ranges, melts in the grease, this technology at first with palmitinic acid grease and other grease (as vegetables oil, animal oil, divide and carry oil and winterized stearin) be in harmonious proportion according to a certain ratio, making the saturated acid content in the mediation grease is 20%～50%, and the shared ratio of palmitinic acid is more than 50% in the saturated acid, then this mediation grease is carried out the directed inter-esterification reaction, it is very levied is the high erucic acid oil ester that q.s is arranged in the mediation proportioning, and the content of erucic acid in use and the grease is more than 2.5%.
2,, it is characterized in that the orientation response temperature in the directed inter-esterification is 10 °～35 ℃ according to the technology of claim 1.
3,, it is characterized in that the orientation response time in the directed inter-esterification is 6～72 hours according to the technology of claim 2.
4, according to the technology of claim 1, the saturated acid content that it is characterized in that being in harmonious proportion in the grease is 28%～42%.
5,, it is characterized in that being in harmonious proportion content of erucic acid in the grease more than 10% according to the technology of claim 4.
6,, it is characterized in that in directed inter-esterification behind catalyst activation in 35 minutes the temperature of reactant is reduced to the orientation response temperature according to each technology in the claim 1 to 5.
7, according to the technology of claim 1 or 5, it is characterized in that used palmitinic acid grease is selected from lard, butter, rice sugar and oil, Oleum Gossypii semen, plam oil and oleum sapii, the consumption of palmitinic acid grease is 35%～95% in the mediation proportioning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87102656.2A CN1004704B (en) | 1987-04-11 | 1987-04-11 | Fatty product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87102656.2A CN1004704B (en) | 1987-04-11 | 1987-04-11 | Fatty product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN87102656A true CN87102656A (en) | 1988-12-21 |
| CN1004704B CN1004704B (en) | 1989-07-05 |
Family
ID=4814054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN87102656.2A Expired CN1004704B (en) | 1987-04-11 | 1987-04-11 | Fatty product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1004704B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524423A (en) * | 2010-12-29 | 2012-07-04 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and method for preparing same |
| CN102726547A (en) * | 2011-03-31 | 2012-10-17 | 丰益(上海)生物技术研发中心有限公司 | Oil composition, composite oil composition, product and production method |
| CN103704371A (en) * | 2012-10-09 | 2014-04-09 | 丰益(上海)生物技术研发中心有限公司 | Grease composition |
-
1987
- 1987-04-11 CN CN87102656.2A patent/CN1004704B/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524423A (en) * | 2010-12-29 | 2012-07-04 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and method for preparing same |
| CN102726547A (en) * | 2011-03-31 | 2012-10-17 | 丰益(上海)生物技术研发中心有限公司 | Oil composition, composite oil composition, product and production method |
| CN103704371A (en) * | 2012-10-09 | 2014-04-09 | 丰益(上海)生物技术研发中心有限公司 | Grease composition |
| CN103704371B (en) * | 2012-10-09 | 2016-04-06 | 嘉里特种油脂（上海）有限公司 | A kind of fat or oil composition |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1004704B (en) | 1989-07-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU603083B2 (en) | Margarine fat | |
| US2442532A (en) | Treatment of glycerides for use in edible fats | |
| RU2415178C2 (en) | Enzymatic oil reesterification | |
| CN105794997B (en) | Grease composition for replacing beef tallow and preparation method thereof | |
| CN87107818A (en) | Chocolate additive, chocolate and the method for producing chocolate | |
| JPS6214743A (en) | Hard stock, fat blend containing hard stock and its production | |
| JPH10508496A (en) | Margarine and fat blend for water-in-oil spreads | |
| CN1838886A (en) | Low-trans for confectionery fat compositions | |
| JP5202187B2 (en) | Oil composition for frozen desserts | |
| CN103053713A (en) | Enzymatic catalysis prepared special grease for quick-frozen food and preparation method thereof | |
| CN104886324A (en) | Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate | |
| CN1283162C (en) | Fat composition for spread | |
| HUT77038A (en) | Process for preparing a fat blend and plastic spread comprising the fat blend obtained | |
| CN106922842B (en) | Grease composition with stable beta' crystal form and preparation method thereof | |
| CN87102656A (en) | Fatty prod | |
| JPH0581213B2 (en) | ||
| JP2687337B2 (en) | Liquid oil manufacturing method | |
| CN112956596B (en) | Preparation method of duck oil fatty glyceride for feed | |
| JP5493310B2 (en) | Oil and fat fine crystal precipitation method | |
| CN113575697A (en) | Preparation method of breast milk fat substitute based on animal milk fat | |
| KR101969467B1 (en) | Improved method for preparing monoacylglycerol by using enzymatic alcoholysis | |
| JP6593551B1 (en) | Method for producing an oil-and-fat composition rich in palmitic acid at the second position | |
| CN110616234B (en) | Method for producing human milk fat substitute | |
| JPH09194876A (en) | Production of plastic oil and fat | |
| CN1016794B (en) | Process for preparing cacaolike butter |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |