DE1692521A1 - Process for making margarine - Google Patents

Description

DR. E. WIEGANP
DR.M. KOHL; S «j.

TELi-GRAWMC: KAR

W. NfEMANN

-AM a U RG 8OCOMuKCHENIS.

¥. 12S81 / 6G 7 / nö

Fritz Homann G-.ci.b.H. Dissen (leutob. V / ald)

Tex-iaiiren aar manufacture of margarine

JSs is known to use irett mixes for margarine production advantageous sigexicities through unguided transesterification, so-called iCoraadomisation, of coconut oil or oils from Type of Koicosnu oil together with palm oil or oils of the type des Palm oil can be obtained in certain proportions. ΐ / enn in the fat mixture used in the transesterification, neither Contains too much nor too little of the two different Pett types are - in the known processes, the mixture intended for transesterification should be about 40 to 65 parts of palm oil and

109837/0417

169252!

To go to 3b ropes Kokosnußöi contain ~ then a fat blend is obtained whose Schraelsvsrhal ^ s at different temperatures give the desired 'verte, but υκη & ΐ ^ rode, if the transesterification scenic least 5ο · -> the Grosaatl'f ttgeniisciies accounts, - Often the downside is that individually "G-lycerides" leach out during storage and ds.uv.rch - '''::: ■ result in undesirable "granularity" or "sandy grain". S3 is well known that these undesirable Jrsohoinu-.sd .:. be reduced by. L: ann that the: ■ "" i _i : est; erungs.jenü.s -: h still a certain; "close, e ~. ../a to su 3o Sewiclitsprosent a nativan vies ago. ^l! yp of coconut oil is added, the Un Ll & rgarine to impart the desired flexibility, it is generally necessary, this mixture also still .cnge l-a significant of a natural or to add hydrogenated oles, such as ζ-.3 * 3ra or soybean oil «,

In this V, ^r else can llargarinsn herbesv-filled '.7'jr the one hand, a nicLt unsatisfactory'"icLnelsvsr show, on the other hand not too high e.ucli Ani'orderungon to the Lagerfäiiigkeit entsprechsno

3s, however, it has been found that the dec. protruding well-known processes described hergos Gellen..J-Iargarinen, especially when stored under strongly growing plants Temperatures still tend to get grainy.

The object of the invention is in particular the production of margarine by using a full ¹ un-

109837/0417

BAD ORiüiNAL

laid Uiaesterunj von Palacl ode_ Zl.η vovi! Type of the PaIr.-Öl alt Ivoliosnu ^ cl or oils τοιΰ Tjp of the ICokosnui3öls obtained mixture, to which further i? ette or oils are added, as Pettansats, in which the tendency to grainy '. "•:." Ü €: i also under i.ealisierenden stores eiüp he at ureu completely eliminates it ^; t.

• leiiä-? the 'iri indiing v / ern a uniestergemiücli of V3i: irei- than 3! J parts of coconut oil or a ^ Is from the iyp öes I-IcIiusnuv-'jls mix more than 65 ropes of pale oil or an oil VO3 type of pale oil an oil of Iρ of coconut oil or a mixture of such oils, or a mixture of oils, which is at least overv.'iegeiid, ie su v; at least 60;? consists of oils of the type of Sokosnu; 3 ^: 31s »added, which before this addition is completely ir? has been unscrupulously sstered, other natural or hydrogenated fats or oils can optionally be added, and the fat mixture obtained is processed into margarine in a manner known per se.

It has surprisingly been found that when working according to the method according to the invention, both the Avoid any tendency to become grainy during storage, as well an I-Iargarine with a desirable melting behavior can achieve.

10S837 / 0417 BUILDING ORIGINAL

1892521

In the "process according to the invention, it is expedient to use the urester mixture of palm oil or oils of the palm oil type and coconut oil or oils of the coconut oil type, the completely interesterified oil of the coconut oil type in an amount of 5 to 30 wt. fi, preferably 10 to 25 G-evf.fc and in particular 20 to 25 G-ew. ^, based on the total amount of fat added.

Oils of the palm oil type3 are those oils or fats that contain palm oil in its fatty acid composition and are similar in their proportions to solid fat components, such as hydrogenated oils or animal oils and of vegetable origin, as well as sebum.

Oils of the coconut oil type are referred to as oils or fats that are similar in their fatty acid composition to coconut oil, such as palm kernel oil, babussacl, etc.

A particularly effective suppression of the tendency to It can become grainy and sandy and at the same time have an advantageous influence on the melting behavior be that instead of a single interesterified oil of the coconut oil type, an interesterified mixture Clay coconut oil with other fats, preferably also a vein type of coconut oil, is used. Also a Susatr from oils that are neither of the coconut oil type nor the Palm oil, such as peanut oil or sunflower oil, sum approach to transesterification, affects, above all £ D. s.a. aaa SchiaelzTer get advantageous a.u ~? ..

BATH 109832/0417

692521

The fat batches used according to the invention for the production of margarine from a. Mixture of the two types of oil or pett of the type of palm oil and coconut oil on the one hand and the internally transesterified pel ;;; from "jp d-di ICukosnußöls" which also eir SVfct IRER ~ n :: i ^A r ~ te: i type can be added prior to transesterification, s anderersei can still v / urther native or hardened oils, -As 5.Γ-. ^ Soybean oil, peanut oil, sunflower oil or cottonseed oil are added.

It has proven particularly advantageous to keep the coconut oil content in the transesterification mixture of coconut oil and predominant quantities of palm oil lower than was previously considered to be optimal. While according to the previous knowledge a minimum content of 35 wt / l coconut oil t-ei a maximum palm oil content of 65 P in the transesterification level is prescribed, according to the invention a transesterification level with a lower ratio of coconut oil: palm oil, in particular about 30 parts by weight of coconut oil: 70 parts by weight of palm oil preferred.

The method according to the invention is illustrated below by way of an example in comparison with a known one Working method explained in more detail.

example

(a) A fat batch of the following composition became manufactured:

22 wt. ^ So.iaöl

56 G-ew. ^ I unglued interesterified mixture of 30 parts by weight

Kok ο a nut oil and 70 part by weight * · :. 1: ■■: * "22 uew.ji interesterified mixture vov. ZoY.c.vmiiVol

Palm kernel oil (1: 1) _{BAD 0R!} g, nAL

100 Oev.fa 109837/0417

The fat base produced therefore has the following TOTAL COMBINATION

22 i * soybean oil

27.8 γ> coconut oil

11 S palm kernel cl

39 j 2 ¹ P palm oil

loo

■ jL

A milk margarine was made from this fat deposit in the usual manner made with a fat content of f £ 8o.

(b) For comparison, another llilchiaargarina with the same percentage of 8o - / o in known amounts was made from the following fat mixture:

■ ο ■

22 ia soybean oil

65 i " unrequested interesterified geirdsch of 40! 'Rush coconut oil and 60 parts of palm oil

13 ^c ß> virgin coconut oil

according to the overall composition

22 i> soybean oil $ 37.5> coconut oil 1.5 ^B / a ralral.ernöl % palm oil.

BATH

10983? / 0417

Boise "lar ^ arlnen v / uraei a KALW rl. Eitstest for 7 ''Yocl'ien subjected u'id while ^r SCII: elsver> .ialten, eprüft Kcnsiotenz and Geschnack ^..." ~ Ta greatest possible Burden to eri'üicl'.en, vnrräe dia \. ^r are box constantly changing temperatures 5; 3 stored, vmd

2.-T hours 18 ° C 24 ti 4 ° C 24 ti Sir.aner t enp erature .-ν ß ti 4 ° C ti 18 ° C ti 4 ° C 24 It Simner equipment <? 4 dd 4 ° C

The room temperature fluctuates: 16 and 26 ° C,

It was found that a hexagon sample prepared according to the invention showed a grainy, loose or sandy appearance during the entire seven-hour storage experiment. The same sample shared according to the state of the art in technology was already under the stated test conditions according to swolf i ^! a _o ^- s sandy.

BAD üHtüiNAL 109832/0417

Claims (4)

- ο - Claims Ι »Method for making margarine using one, through practically complete unguided transesterification of palm oil or oils of the type of palm oil with coconut oil or oils of the mixture obtained from coconut oil, to which further fats or oils have been added, as a fat base, thereby characterized in that one uniester mixture of less than 35 ropes of coconut oil or an oil of the type Coconut oil with more than 65 parts of palm oil or an oil of the palm oil type, an oil of the coconut oil type or a mixture such oils, or an oil mixture consisting predominantly of oils of the coconut oil type, added before this addition has been completely internally transesterified, with other natural or hydrogenated fats or Oils can be added and the fat mixture obtained in this way with the usual additives in a manner known per se to margarine further processedο 2. The method according to claim 1, characterized in that the practically completely transesterified in itself oil or oil mixture of coconut oil prior to the transesterification, an oil _s that neither belongs to the type of the coconut oil to the type of palm oil, such as peanut oil, soybean oil or cottonseed oil, is added ο 3. The method according to claim 1, characterized in that as a practically completely interesterified mixture BATH 109832/0417 of oils of the coconut oil type, a mixture of coconut oil and palm kernel oil, preferably in a ratio of about 1: is used. 4. The method according to any one of claims 1 to 3, characterized characterized in that the practically completely interesterified oil or oil mixture of the coconut oil type in an amount of 5 to 30, in particular 10 to 25 wt.; i, based on total fat. 109832 / 041-7