DE1492938A1 - Process for the production of plastic edible fats - Google Patents

Description

05

DR. INC. BERNHARD RAECKE MTI NTANWAlT

U92938

Düsseldorf, February 2nd, 1965 Henkelstrasse 67

New patent application D 1776

"Process for the production of plastic edible fats" Applicant: Noblee ft Thörl GmbH. "Hamburg-Harburg.

Edible fats with a plastic consistency are usually produced by cooling a liquid mixture of a triglyceride component that is solid at the usual storage temperatures and a triglyceride component that is liquid at these temperatures to temperatures at which the higher-melting components of this mixture are in the solid state. When cooling , the starting material is usually supercooled first, so that the mixture gradually warms up in the course of crystallization, which can take place on the stationary or moving Pett. Eb has proven to be expedient to heat-treat the fats produced and filled in this way, that is to say to heat them for a period of time to a temperature which is somewhat below the melting point of the fat mixture. Tempering results in a change in the crystal structure, which results in a better consistency of the fat. The baking properties of the fat are also improved by tempering.

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For this purpose, the fat is generally stored in rooms in which the temperature required for annealing is maintained. This heating can be done with conventional Carry out heat transfer media, generally air, only with difficulty. The temperature of the heat carrier must not go be high that the solid fat components melt and the plastic consistency of the fat is lost. This is true in especially for fats that contain gases in dispersed form; if the solid constituents melted too extensively, the Consistency of the fat is no longer sufficient to get the dispersed Hold back gas. Miin can therefore do the worming process do not accelerate by as high a temperature of the heat transfer medium as possible. The temperature of the heat carrier should ideally 10 below the temperature at which all of the fat melts.

Plastic fats, and especially plastic fats with gases finely dispersed in them, are poor conductors of heat; especially when they are filled in vessels. This means that tempering takes a long time, at least 24 hours for pack sizes below 0.5 kg and more than 48 hours for larger packs. By this time the entire amount of fat has not normally reached the necessary temperature, ie the outer parts are warmer than the inner parts.

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This uneven heating is undesirable. The lance warming time has the consequence that the annealing can only be carried out in batches in the nbcepaoktem state. There are also extensive Heated halls with precisely set air temperature and air circulation necessary. The batches must also have more - corn to be transported. After all, the fat has already aged several days before it is delivered *

It has now been found that the heating of the fat on the temperature necessary for tempering can be carried out with particular advantage in the high-frequency electric field.

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The dielectric loss factor of the CHycerides is large enough that the fat is heated in a high-frequency field. Since the heating takes place on every single molecule, the fat is heated simultaneously and evenly over the entire volume. There is no hot drink port from the outside to the inside. The heating also happens very fast, "so that the fat in the flow or by a transfer of abge _T packed fat duroh high-frequency electric field can be continuously heated. For example, the high frequency heating can be incorporated as an additional AbpaokstraQe olied in a continuous processing and Ubliohe. O large warming halls and the associated # poor # teohnieohen and tranport problems are eliminated

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The plastic edible fats to be produced according to the invention consist essentially of a Cemieoh of flUcsic ^ n and solid fatty acid glycerides, with the solid glycerol component 10 to 70, preferably 15 to 10% by weight of the total fat matters, measured at 20 C.

Glycerides of various origins can be used as starting materials for the production of such plastic edible fats. Often it is vegetable fats, such as cottonseed oil, soybean oil, sunflower oil, palm oil, palm kernel oil etc., but animal fats such as lard or marine animal oils or mixtures of animal and vegetable fats are processed.

The fat mixtures to be processed according to the invention can also Partial glycerides, such as diglycerides or monoglycerides contain, which contain at least one higher fatty acid residue with 8-24, preferably 10-18 carbon atoms in the molecule, wherein the free hydroxyl groups can optionally be esterified with lower carboxylic acids.

Provided that the greases that are used as starting materials are supplied State does not have the desired content of liquid or liquid at 20 ° C. contain solid components, you can get this content through

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known measures are set by either chain or combining fat tract ionon with the desired properties, or by, for example, in oily pots partial hydrogenation forms higher fatigue life fats, or by one the present glyceride mixtures by a non-directed or preferably by a directed transesterification to the desired Glyceride composition brings.

The fats used in the process according to the invention should from a chemical point of view already the one for edible fats meet the usual purity requirements and they should be deacidified and be deodorized. The water content is below 0.5 #. the Fats can contain emulsifiers such as mono- and diglycerides; Antioxidants, such as tocopherol; Vitamins and other substances, such as lecithin, naturally contain or with substances of the mentioned substance classes have been added.

The fats are passed through a cooler, preferably in a completely melted state, in which they are transferred to the Crystallization are brought to the necessary temperature. This usually requires hypothermia. To cool down the known apparatuses used; in the event that crystallization already begins in the cooler, the is recommended Use of a so-called scraper cooler, i.e. an apparatus

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in which the inner width that is in contact with the fat continuously brushed by stirring arms or other scratching devices so that a gradual build-up of excreted solid fat components is avoided. But it can also other cooling devices can be used, e.g. a KUhI drum.

It has already been proposed to disperse gases in such plastic edible fats. The method according to the invention is particularly suitable for tempering such plastic fats with a content of dispersed gas. Air can be used as the gas, but inert gases such as nitrogen or carbon dioxide, which do not promote the oxidation of the fat, are more advantageous. The amount of gas can be up to 80 cm gas per 100 g of fat and is preferably in the range of up to 50 cm gas per 100 g of fat.

The gases to be dispersed are advantageously freed from dust, ugly substances, moisture, etc. You can either before the cooler or immediately after leaving it of the cooler are dispersed in the fat. It is advantageous to have a fine and even distribution of the gas in work towards the fat; for example, the gas is let out through fine nozzles. Another way to Achieving a fine gas distribution is to add the gas under such a pressure that it is partly in the

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Kett loosens and then through sudden pressure reduction; to arrange for the release of the dissolved gas. Because the viscosity of fat after leaving the cow by education quickly increased by fat crystals, that remains in the fat finely dispersed -.- rt.

During further processing, the fat must now be given time for the crystals to form. The time required for this can be between 1 minute and three hours and depends not only on the processing conditions but also on the rate of crystallization of the higher-melting fat components. In the case of continuous operation, a pipe is often sufficient for this, in which the fat can linger for 1 to 30 minutes.

The crystallization of the higher melting constituents can, apart from that when conveying through the cooling apparatus and possibly downstream pipelines that inevitably take place Exercise, leaving the fat to rest as much as possible. But you can also move the fat, they are suitable for this for example screw presses, kneading pumps and similar devices or vessels in which the fat is passed between surfaces that are in'relative motion to each other. The shear forces acting on the fat accelerate the clarification process. \ '

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The increase in the temperature of the fat to the temperature necessary for tempering does not take place until at least 10 %, preferably at least 50%, of the fat present in solid form in the end product has crystallized out. However, you can also wait until the crystallization process has practically ended, that is, until the amount of solids has reached the desired end value.

To accelerate the crystallization, a portion of the fat that has crystallized out or that has been tempered and optionally cooled to room temperature after the tempering can be returned and added to the cooled fat. The amounts of recycled and cooled fat can generally be less than 10 % ; in many cases, however, it is possible to manage with significantly smaller amounts of, for example, 0.1-5 % , preferably 0.5-5%. It is recommended that the returned fat be mixed well with the cooled fat. For this purpose you can put it in the last part of the scratch cooler. initiate so that it is well distributed in the cooled starting fat by the movement in the scraper cooler. ^% Substituting "rt> *» r the cooled fat in particular appropriate equipment to shear forces, one atm rUokgefUhrte fat can AUOH after cooling enforce.

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Dfb Tomperntur, to which the pot is heated for the purpose of the Τοπιμοπι «, can be used for purpose ? -} ° C below the temperature at which the laston l'f "rl" n parts melted, ^ urrh r \ nn lir ^ Hrmen a great dor fenton melts fat components; However, enough solid constituents should be retained in the fat that the plastic consistency of the fat does not yet exist. disappeared and a separation of solid and liquid components by sedimentation or an escape of dispersed gas is avoided. the end

For this reason, the maximum temperature to be reached during tempering is advantageously 5 - 5 ° C below the temperature The last pieces of feet are melted.

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After the tempering is finished, the fat will gradually rise Radm temperature cooled down, which, however, inevitably during the further processing or storage of the fat can take place. The fat is therefore ready for dispatch after the end of the high-frequency vibration.

For the practical implementation of the procedure, calibrate Various possibilities, of which here the heating of the continuously flowing fat and the heating of the already packaged fat should be described. In both cases, the processing of the starting material can continue until after be identical to the completed first cooling and, if necessary, until the inert gases are dispersed in the fat. Only then surrender differences.

The cooled and at least partially crystallized fat is heated in the flowing state to the temperature required for tempering Temperature, then this is expediently done in a pipe set up for this purpose. This tube can be trained so that the the walls required to generate the alternating electric field and the resulting increase in temperature of the tube, This is the case, for example, in a tube with an annular cross-section, in which the two electrodes face each other as an axial cylinder jacket, wherein these pipes are held in place at the ends by dielectrically indifferent insulating material and, apart from the supply lines,

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be locked. But one can also use a tube made of the dielectrically indifferent ones described below Materials work and place the electrodes in a suitable manner on the outside of the tube or inside it.

The fat heated to the tempering temperature can be used in larger Be kept in containers in which it rests or which it slowly flows through and from which it is later taken. This method is only recommended where there are devices that allow the finished plastic grease to be transferred to the shipping container, eich recommends in particular this procedure for establishments; in which it is possible to dose and package a plastic fat.

A particularly expedient variant of the method according to the invention consists in packing the fat after cooling and bringing it in the packed state to the temperature necessary for tempering. This method can be used above all when the fat is filled into light containers which, even when unfilled, already have a certain dimensional stability, such as bowls or similar structures made of deep-drawn plastics. The filling of the chilled fat in such a container takes place advantageously in a state in which the crystallization has already started. If mechanical processing of the cooled crystallizing fat is considered necessary, this should be done before

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Filling into the container take place. The toughness of the packaged Fat should be small enough to allow it to voluntarily flow into the containers, fill in corners and To ensure the edges of the container and the formation of a smooth surface. '

This is followed by high-frequency heating, for which the containers with the fat are passed between high-frequency electrodes. There the dwell time in the high-frequency field can be kept very short, this process is particularly suitable for a continuous one Work catfish. The vessels with the heated fat remain then for a certain time at the timing temperature during During this time, the vessels can be closed, packed and stacked. The fat is then ready for dispatch.

The residence time of the fat in the high frequency field depends on the strength of the field, the dimensions of the electrodes, etc. In itself it is not critical if only the desired tempering temperature is reached. It can fluctuate within wide limits, for example from fractions of a second to several minutes, depending on whether the tempering is carried out on the grease flowing through a pipeline or on the grease used in smaller or larger containers.

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As a vessel material for the pipes in which the high-frequency heating takes place or for the shipping containers have materials with a low dielectric loss factor because of it proven. These include above all the organic high polymers, which essentially only consist of carbon and hydrogen consist, such as polystyrene, polyethylene, polypropylene, etc. materials that are not just carbon and order hydrogen, but also contain other elements, such as, for example, polyvinyl chloride, are suitable to a limited extent. When using such materials it is advisable to cool the container from the outside, for example blown with cold air so that the heat released in the container material is dissipated to the outside.

The method according to the application has the particular advantage that you can get commercial packs of dietary fats * in the shortest Time can also produce continuously. The size of the pack depends on the consumer's wishes; se can packs for Households produced in the order of a few 100 g to 2 kg on the other hand, it is also easily possible to use the same process to produce larger packs for commercial use Operate with the content of 10, 20, 30 kg and more to treat. In the latter case, for example, one can proceed in such a way that it is cooled Fat is filled in polyethylene bags, which are in a more stable Containers are located, and then the entire package is annealed in the manner described in the electrical high-frequency meter.

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It has been provided in the American patent specification 1,865,222 to heat edible fats and oils by high frequency to such an extent that microorganisms are destroyed. However, this is only possible at temperatures which are far above those which are to be used according to the invention, so that the invention could not be derived from the patent mentioned. It has also been proposed in Swiss Patent 324 653 to defrost frozen butter by means of high-frequency heating in an environment whose temperature is constantly below that which the Dutterbalia has at the end of high-frequency heating. This is the heating of a water-containing fat, which was otherwise stored in a ready-to-use state, while the high-frequency heating has been incorporated according to the invention as a process stage in a process for the production of a plastic fat containing practically no water. / _K - 16 -

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Example 1:. '... . . ■; ', ....'., ■. · ■ · .-. · ... ils The starting material was a commercially available plantation; oil from West Africa., .- which had been deacidified, peached and steamed in well-known wines. The palm oil then had a slip melting point of 57 * 1 C and an eleventh refraction. η ~ = 1.4584. The solid glyceride content determined by dilatation measurements was approx. 60;. 'In. 0 ° C and about 29?' At 20 ° C, about 1 .. Gewichtsprozentϊ- _■:; ·. -:

10 tons of this palm oil were warm through E _r ; completely melted to 45 C and then conveyed to a scraped surface cooler with the help of a gear pump. Shortly before / entry into the gear pump, so much nitrogen was dispersed in the fat with the aid of a nozzle that the gas content of the end product was about 50 ecm of gas per 100 g of fat. The dwell time of the fat in the scraper cooler was about 5 seconds; the temperature of the exiting fat was 10.5 ° C. The cooled gaseous fat then passed through a homogenizing device and then ran into an automatic packaging machine, from which 200 g of the mixture were filled into deep-drawn polyethylene cups with a circular cross-section. The diameter of the cups was 90 mm, their height 50 mm. The thickness of the cup wall varied between 0.19 and 0.25 mm. After filling, the cups went through a

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Station in which the lids are placed; and welded to the benhern were, furthermore a superordinate tape, an automatic one Counting station, an automatic checkweigher and a conveyor belt that brought them to the high-frequency system.

On the way from the scraper cooler to the packaging machine many fat crystals are formed in the supercooled fat, that the fat flowing into the cups had a mushy consistency. The time from filling the cups to entering the tempering system lasted about 10 minutes; during this time the fat became larger by crystallizing out Glycerides hard, with the heat of crystallization released

the temperature of the fat increased to 18.5 ° C. At that time-

I.
point the fat contained about JO percent by weight of solid glycerides,

The cups were then made by means of a dielectric neutral strip passed between two horizontally arranged electrodes, each 1100 mm long and 550 mm wide; the The distance between the plates was 100 mm. An electrical alternating voltage with a frequency of 27 500 kHz applied by a generator of 8 kW power was generated. The residence time of the fat between the electrodes was 25 seconds. After the cup emerges the high-frequency electric field - the fat in the cups had assumed a temperature of 52.5 ° C; the amount of then

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usual heating to temperatures of about 20 ° C, not bo:; on-

still existing mail items were sufficient to iU <; pl.-j- Jl

Ensure the consistency of the fat urine a 'Mi :: - 4

to prevent occurrence of the disper " ^% icrteii Gaues.. |

The cups treated in this way were covered with a Föri.L'i-an'i ciii ^ m Ά

Packing table supplied, at dom they are packed in shipping cartons ||

were: the shipping kurtons are then stored in a storage room "· ο- $ that, apart from one in-the-cold year of the year

which was tempered. The cardboard material in which the choir were located, in conjunction with the heat build-up inside. ^{J of} the cardboard stack for slow cooling, during which the crystals of the boimed high-frequency heating could crystallize on the molten solid fat components.

The fat produced in this way was soft, easy to spread and was excellent for baking, especially for Baking of sand cakes or other loose baked goods, where large volume and fine pores of the baked goods are important. '. . ;

Instead of the polyethylene cups, those made of polystyrene could also be processed with the same success. When using cups made of polyvinyl chloride, it was found to be useful to -,. the heat released in the cup wall in the high-frequency field by blowing cold air on the cup _; "To dissipate. .

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The palm oil processed, deacidified, bleached and steamed in example 1 was cooled in the manner described there in the scraper cooler down to ίι, 8 and from there through ¹ .a pipe ■ -; ■ ·. (yei'i.oilzeit der; Fetter, in the pipe 7 minutes) to the Hooti frequency-

appnratur headed. Die.warmung in electrical high frequency. field took place on the flowing fat, which for the purpose through a. aurv polypropylene pipe with an inside diameter of

16 mm was printed. This pipe was to a loop of. ! ·; .- '^ l -mm,' diameter-.bended, / .. which is between zvjei P] attenelek-. -, trodon in the form of circular rings. The distance between the electrodes was 3 mm. The fat entered this loop at a temperature of 17 C; After a dwell time of about 16. seconds, the fat emerged from the polypropylene tube at a temperature of 28 ° C. and was transferred to larger containers

2, packed up to 20 kg content. To do this, the fat ran in Siic.ko made of polyethylene film, which are packed in cardboard boxes , Size found. After filling in the grease, the boxes were P sealed and, as described in Example 1, stored.

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Claims (1)

Claims 1. Process for the production of low-water plastic fats by cooling a molten mixture of olecrides with different melting points higher-melting constituents with cooling and tempering of the product thus obtained, characterized in that the ■ Heating the. Chilled fat to the temperature necessary for tempering Performs temperature by treatment in a high-frequency electric field. 2. The method according to claim 1, characterized in that one Pette with gases dispersed in it, preferably inert gases, annealed. j>. Process according to claim 1 and 2, characterized in that the high-frequency heating is carried out with a photot in which at least 10 % and preferably at least 50 % of the ol'ycerides present in solid form in the final state are äuskristall- ! are lized. 4. The method according to claim 1, 2 and 3, characterized in that the pette to be tempered are in vessels made of solo materials that are not significantly in the high-frequency field heat more than the pett to be tempered. - 21 -Ä » 909840/0478 H92938 ί>. Process according to claim I- H, characterized in that the vessels in which the fats to be tempered are located are organic high polymers containing only carbon in the course of the week, such as polystyrene, polyethylene, polypropylene, etc. . 6. The method according to claim 1 - H ₁ characterized in that the vessels in which the fats to be tempered are made of organic high polymers which, such as polyvinyl chloride, except carbon and fiber material also contain other Elometo, the vessels during the Treatment in the electrical high-frequency field can be cooled from the outside. '· 7. The method according to claim i - 6, characterized in that one continuously through the vessels filled with fat electrical high-frequency field passes through. 8. The method according to claim 1-7, characterized in that the cooled fat is filled into vessels according to claims 4-6, packs them in shipping containers and then carries out the treatment in the high-frequency electric field. 9 · Method according to claims 1-3, characterized in that the treatment of the fat in the high-frequency electric field is carried out on the unpackaged moving fat.! /. ^Λ - 22 - 909840/0478 - '■' '- U92938 10. Method nauh Aru-.pruoh o, thereby cckomv / elohn-iU, drill man the fat following the Bohandlunc in the Hoohi'fnqiiunr.iOltl packed. ^ (Dr. Raecke) Patent attorney Oen.-VoHm. 909840/0478