DD153062A1 - PROCESS FOR PRODUCING FATTY WATER IN OIL EMULSIONS - Google Patents

Abstract

The inventive high-fat water in oil emulsions of vegetable and / or animal fats are intended for food and feed purposes. The object of the invention is the use of natural readily available and inexpensive raw materials as stabilizers for such emulsions. This results in the task of identifying specific process conditions. High-fat water in oil emulsions of vegetable and animal fats and water are stabilized in a relatively simple manner by raw materials of the grain-processing industry, in particular by adding grain bran and homogenizing. Grain bran is used in an amount of 0.2 to 2.0%. The process significantly improves the product quality of feed emulsions.

Description

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Inventor: Dr. Joachim Pohl Gerhard Mieth Jürgen Kroll Kurt Schwirkslies

A process for producing water von'fettreichen \ in oil emulsions

Field of application of the invention

The invention relates to a process for the preparation of high-fat water in oil emulsions for food and feed purposes from vegetable and / or animal fats and water by homogenization in the presence of natural stabilizers.

Characteristic of the known technical solutions

High-fat emulsions of the water-in-oil emulsion type have found a wide field of application in the food industry, for example as margarine, as well as in the animal feed industry, for example in animal rearing and fattening.

Their preparation is based 'known on the homogenization of two mutually insoluble phases with simultaneous stabilization of the formed thermodynamically labile system by enrichment surfactant,

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d. H. lipophilic and hydrophilic functional groups contained compounds, at the phase interface * Suitable compounds are mainly synthetic Fettsäurepartialester of glycerol or polyhydroxy compounds and natural phosphatides The stability of such emulsions depends on the distribution ratio and the composition of the phases, the type and concentration of the emulsifier and depending on the environmental conditions * In general, it is necessary to use emulsifier combinations or to additionally use stabilizers with gelation properties · These include special carbohydrates} such as alginates and starch derivatives, and inorganic polyphosphates and soluble protein derivatives such as caseinates, acetylated and succinylated proteins «

The disadvantage of using said emulsifiers is mainly their relatively high price, that of stabilizers in their limited availability. In addition, interactions with one another and with other ingredients of life can impair their effect, so that in specific cases specific methods of fertilization and environmental conditions must be specified. "

Object of the invention

Accordingly, the object of the invention is to develop a process for producing and stabilizing high-fat water in oil emulsions using natural readily available and inexpensive raw materials as stabilizers.

The invention has for its object to provide specific process conditions in which high-fat emulsions can be stabilized by the addition of natural, previously unused for such purposes raw materials

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Explanation of the essence of the invention

According to the invention, stable water-in-oil emulsions are prepared by subjecting aqueous suspensions or extracts of polysaccharide-rich vegetable raw materials of the grain-processing industry, preferably of cereal bran J _1, mixed with animal and / or vegetable fats to homogenization.

As has been found, surprisingly, these polysaccharide-rich vegetable raw materials, which according to the state of the art neither have surface-active properties nor are pronounced thickeners, especially at a defined ratio of fat and water phase excellent stabilization properties, which correspond to those of conventional emulsifiers at a comparable concentration , or even exceed that of known stabilizers. ,

The actual active components of such raw materials are glycolipids, glycoproteins or lipoproteins.

Polysaccharide-rich vegetable raw materials of the grain processing industry according to the invention are mill by-products, such as Yfeizen-, rye, corn and rice bran.

Further, as has been found, the amount effective for emulsion stabilization of said additives is 0.2 to 2.0 %, preferably 0.5 to 1.0%, and the mass ratio of the fat to be emulsified to the aqueous phase is 1 : 1 to 9 'x 1 ", preferably 4: to 5: 1.

The actual emulsification is carried out in a manner known per se using homogenizers, it being possible to adjust the consistency of the emulsions formed by selecting suitable fats having different melting points

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vegetable oils, hydrogenated or transesterified vegetable fats, slaughterhouse fats, animal body fats, butterfat and fish oils.

As a significant advantage of the invention is to be considered that said plant stabilizers are readily available and cheap Neben- bzwe waste products of the food industry are also their good stabilization effects in the specified limit largely independent of the environmental conditions, in particular of pH and temperature, and they are other ingredients predestined for interaction, such as proteins or other surface-active compounds, are less affected. Another advantage is that the constituents to be emulsified can be processed without pre-emulsification, and that the type of emulsion does not depend on the way in which the aqueous or oily phases are presented. «

Also, such emulsions tend to splash little when frying, which is important for küchentechnische matters'.

The invention will be explained in more detail with reference to the following examples:

Exemplary embodiment Ie

example 1

8 kg of a margarine fat mixture consisting of transesterified sunflower hard fat and oil is emulsified by means of a pressure homogenizer after addition of ingredients and 2 l of water containing 50 g to particle sizes <C 100 / on the comminuted wheat bran and solidified in a tube cooler.

The resulting spreadable emulsion can be used as roasting and baking margarine *

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Example 2

4 kg of one of Fisah and corn oil, 4 kg of molasses, 2 liters of water and ingredients. Mixture will:. after addition of 100 g 'on particle sizes <. 25> O / Homogenised round rice bran using Polytron. The resulting liquid emulsion may optionally be used after being diluted with skimmed milk as feed.

Claims (4)

Invention claims. 1 · Process for the preparation of high-fat water in oil emulsions from vegetable and animal fats and water in the presence of stabilizers by homogenization, characterized in that are used as stabilizers polysaccharide-rich plant raw materials of the grain-processing industry, preferably cereal bran s. 2 · The method of item 1, characterized in that _s cereal bran in amounts of 0.2 to 2.0%, preferably 0.5 to 1.0%, is used as stabilizers " 3 ". Process according to items 1 and 2, characterized in that the mass ratio of fat to water is 1: 1 to 9 ϊ 1 j, preferably 4; 1 to 5: 1, billed 4 * process according to item 1 to 3 », characterized in that as animal and vegetable fats preferably oils, hydrogenated or transesterified. Fats, to be used «