EP0672096B1 - Procede de raffinage d'huiles comestibles - Google Patents

Procede de raffinage d'huiles comestibles Download PDF

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Publication number
EP0672096B1
EP0672096B1 EP94901805A EP94901805A EP0672096B1 EP 0672096 B1 EP0672096 B1 EP 0672096B1 EP 94901805 A EP94901805 A EP 94901805A EP 94901805 A EP94901805 A EP 94901805A EP 0672096 B1 EP0672096 B1 EP 0672096B1
Authority
EP
European Patent Office
Prior art keywords
oil
acid
flavour
heat treatment
natural
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.)
Expired - Lifetime
Application number
EP94901805A
Other languages
German (de)
English (en)
Other versions
EP0672096A1 (fr
Inventor
Josef Petrus Van Dalen
Karel P.A.M. Van Putte
Ronald Frederik Van Slooten
Arend Zwanenburg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to EP94901805A priority Critical patent/EP0672096B1/fr
Priority to DK94901805.5T priority patent/DK0672096T3/da
Publication of EP0672096A1 publication Critical patent/EP0672096A1/fr
Application granted granted Critical
Publication of EP0672096B1 publication Critical patent/EP0672096B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/12—Refining fats or fatty oils by distillation
    • C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter

Definitions

  • the present invention is concerned with a method for refining edible oils with the aim to avoid any refining step which is not considered natural.
  • the purification process of a crude edible oil usually comprises the removal of phospholipids (degumming) by means of water, acid and/or a sorbent.
  • Oils for which degumming was the first refining step still contain substances which have a negative influence on taste, smell and keepability. Those substances comprise inter alia free fatty acids and destabilising peroxydes.
  • deodorisation For the removal of several unwanted substances a process is used called deodorisation, which can be performed by stripping the oil with a stripping medium e.g. steam, at temperatures above 200°C. Stripping at such relatively high temperatures has the disadvantages that the oil may decompose and that unwanted and sometimes even toxic compounds are formed.
  • oils having a flavour which is much alike the natural flavour might be much appreciated by oil consumers.
  • the natural flavour of an oil may suffer from the presence of substances which contribute to an off-flavour perception.
  • the problem is to remove the flavour deteriorating substances while preserving and preferably increasing the flavour improving substances, without being hindered by the disadvantages of the processes according to the state of the art.
  • the object of the invention is to provide a mild and cheap refining method for the purification of edible oils and in the same time to provide oils with a specific flavour profile or even without any flavour (bland flavour).
  • a method for refining a triglyceride oil which comprises acidifying the oil and removing substances which separate from the oil, followed by gas stripping of the oil at a temperature of 60-160°C, characterised in that the stripping treatment is preceded by a heat treatment, which consists of keeping the oil at a temperature of 30-180°C.
  • the flavour profile of the oil can be modified, including the complete removal of flavour.
  • the treatment of the invention is denoted as mild in contrast to the usual, demanding refining treatments comprising use of chemicals and/or high temperatures, such as alkaline deacidification, bleaching and deodorising at temperatures >200°C.
  • the temperature of the heat treatment preceding the stripping of the oil is in the range of 30-180°C, preferably 40-160°C and more preferably 60-160°C.
  • a suitable duration of the heat treatment may be in the range of one hour to one week, and preferably is between 5-40 h.
  • an adsorbent for example silica
  • silica may be admixed before filtration.
  • the duration of the treatment may be considerably shortened.
  • an additive consisting of a relatively small amount of an acid and/or an antioxidant, preferably a tocopherol
  • the duration of the treatment may be considerably shortened.
  • a suitable time is 14-15 h at a temperature of about 120°C, but with the additive the same effect is obtained within 7-8 h at the same temperature.
  • the amount of additive is 10-2000 ppm, preferably 100-2000 ppm calculated on oil.
  • a suitable amount is 500 ppm.
  • the acid may be dissolved or dispersed in a suitable harmless liquid.
  • natural acids are used, which may advantageously be selected from the group comprising citric acid, tartaric acid, malic acid, lactic acid and acetic acid.
  • Such natural acids are preferred as they contribute to the 'green' character of the refining method of the present invention.
  • natural extracts or compositions containing such acids are mentioned, like lemon-juice and the like.
  • the gas stripping is carried out according to methods known in the art with the proviso that preferably temperatures are practised which are moderate. Moderate stripping temperatures suitable for the purpose of this invention are defined as being in the range of 30-200°C. The temperature according to the invention is 60-160°C. A suitable period of time for gas stripping is 1-100 h, preferably 1-10 h. By properly attuning stripping time and temperature it is possible to obtain an oil with a characteristic and attractive flavour profile or even an oil being completely disposed of flavour (bland flavour).
  • the process according to the invention can be used with any kind of edible oil, either from animal or vegetable origin, it is particularly suitable for the purification of natural oils which have been obtained from a natural source and which after a mild refining treatment are ready for direct consumption such as sunflower oil, palm oil, olive oil, rape seed oil etc.
  • the present refining treatment may be combined with other known mild treatments such as washing with water, centrifuging or filtration, comprising membrane filtration.
  • Stripping is suitably effected by blowing steam or an inert gas such as nitrogen through the oil.
  • Bland flavour oils which have been obtained by the process of the invention are characterised by a free fatty acids content of at least 0.1 wt.% and a POV-value of less than 1 or even less than 0.5.
  • the invention it is possible to improve and to attune or to remove the flavour of an edible oil applying mild processing conditions and without the addition of non-natural flavour imparting substances to the oil.
  • the oil may be featured as a "natural” oil for still another reason because the process can dispose of the usual bleaching treatment which removes carotenoids, so that the natural colour of the oil is retained.
  • the oils according to the invention can be used as such for consumption, or they may be processed further.
  • the invention therefore finally provides an edible composition containing a refined oil according to the invention.
  • the refined oils according to the invention may be used for example as ingredients in the preparation of edible compositions, such as water and oil emulsions, e.g. mayonnaise, dressings, fat spreads or processed cheese. Since the fat component of such products may be quite substantial, consequentially the flavour of the oil may contribute considerably to the flavour of the end product.
  • the oil refined according to the invention still has most of the original carotenoids present, whereas an oil refined according to the art has no carotenoids left.
  • the oil refined according to the invention can therefore be used as a natural colourant in products, e.g. spreads, having the advantage that no taste is present which could interfere with the desired taste of the product.
  • a reference sample (A) comprising the same oil, was subjected to the same degumming pretreatment, however, after filtration it was deodorised immediately by stripping with steam at 180°C for 5 h.
  • Another reference sample (B) comprising the same oil, was treated like sample (A) but stripped at 120°C for 5 h.
  • Table III the analytical data of the crude oil, the oil refined according to the invention and reference sample (A) are listed. After deodorization the fresh taste of the oil treated according to the invention and the reference sample A was excellent. After 6 months of storage at 15°C in plastic bottles the taste of both treated oils was still qualified as excellent.
  • Table III FFA P Fe E 232 E 268 POV Crude 0.69 13 0.14 2.39 0.24 4 Invention 0.65 ⁇ 1 ⁇ 0.01 2.54 0.61 0 Ref. A 0.03 ⁇ 1 ⁇ 0.01 n.m. n.m. 0

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Claims (13)

  1. Procédé pour raffiner une huile de triglycéride, comportant l'acidification de l'huile et l'élimination des substances qui se séparent de l'huile, suivi par un fractionnement gazeux de l'huile à une température de 60 à 160°C, caractérisé en ce que le traitement de fractionnement est précédé par un traitement thermique, qui consiste à maintenir l'huile à une température de 30 à 180°C, de préférence de 40 à 160°C.
  2. Procédé selon la revendication 1, caractérisé en ce que, pendant le traitement thermique, l'huile est maintenue à une température de 60 à 160°C.
  3. Procédé selon l'une ou plus d'une des revendications 1 et 2, caractérisé en ce que la durée du traitement thermique est comprise entre 1 heure et 1 semaine, de préférence entre 5 et 40 heures.
  4. Procédé selon une ou plus d'une des revendications 1 à 3, caractérisé en ce que pendant le traitement thermique, l'huile renferme un additif constitué d'un acide et/ou d'un agent anti-oxydant en une quantité allant jusqu'à 10 à 2000 ppm, calculée en se basant sur l'huile.
  5. Procédé selon une ou plus d'une des revendications 1 à 4, caractérisé en ce que pour l'acidification de l'huile, un acide naturel est utilisé.
  6. Procédé selon la revendication 5, caractérisé en ce que l'acide naturel est choisi dans le groupe constitué de l'acide citrique, de l'acide tartrique, de l'acide malique, de l'acide lactique et de l'acide acétique ou bien d'extraits naturels ou de compositions renfermant ces acides.
  7. Procédé selon une ou plus d'une des revendications précédentes, caractérisé en ce que la durée du fractionnement gazeux est comprise entre 1 et 100 heures.
  8. Procédé selon la revendication 8, caractérisé en ce que la durée du fractionnement gazeux est comprise entre 1 et 10 heures.
  9. Procédé selon une ou plus d'une des revendications précédentes, caractérisé en ce que l'huile est protégée de l'oxydation pendant le traitement thermique par une couverture d'azote.
  10. Huile de triglycéride raffinée, susceptible d'être obtenue par le procédé selon une ou plus d'une des revendications précédentes.
  11. Huile de triglycéride raffinée, caractérisée par une teneur en acides gras libres d'au moins 0,1% en poids, un indice POV inférieur à 1 et une saveur douce.
  12. Huile de triglycéride raffinée selon la revendication 12, caractérisée par un indice POV inférieur à 0,5.
  13. Composition comestible renfermant une huile de triglycéride raffinée selon les revendications 11 et 12.
EP94901805A 1992-12-03 1993-11-16 Procede de raffinage d'huiles comestibles Expired - Lifetime EP0672096B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP94901805A EP0672096B1 (fr) 1992-12-03 1993-11-16 Procede de raffinage d'huiles comestibles
DK94901805.5T DK0672096T3 (da) 1992-12-03 1993-11-16 Fremgangsmåde til raffinering af spiselige olier.

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP92203750 1992-12-03
EP92203750 1992-12-03
EP94901805A EP0672096B1 (fr) 1992-12-03 1993-11-16 Procede de raffinage d'huiles comestibles
PCT/EP1993/003213 WO1994012596A1 (fr) 1992-12-03 1993-11-16 Procede de raffinage d'huiles comestibles

Publications (2)

Publication Number Publication Date
EP0672096A1 EP0672096A1 (fr) 1995-09-20
EP0672096B1 true EP0672096B1 (fr) 1997-05-07

Family

ID=8211097

Family Applications (1)

Application Number Title Priority Date Filing Date
EP94901805A Expired - Lifetime EP0672096B1 (fr) 1992-12-03 1993-11-16 Procede de raffinage d'huiles comestibles

Country Status (11)

Country Link
EP (1) EP0672096B1 (fr)
AT (1) ATE152761T1 (fr)
AU (1) AU672858B2 (fr)
CA (1) CA2150949C (fr)
DE (1) DE69310543T2 (fr)
DK (1) DK0672096T3 (fr)
ES (1) ES2102806T3 (fr)
MY (1) MY131379A (fr)
TR (1) TR28200A (fr)
WO (1) WO1994012596A1 (fr)
ZA (1) ZA938754B (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7741500B2 (en) 2004-11-04 2010-06-22 Monsanto Technology Llc Processes for preparation of oil compositions
US9701947B2 (en) 2003-08-21 2017-07-11 Monsanto Technology Llc Fatty acid desaturases from primula
US11034983B2 (en) 2004-04-16 2021-06-15 Monsanto Technology Llc Expression of fatty acid desaturases in corn

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07247495A (ja) * 1994-03-09 1995-09-26 Fuji Oil Co Ltd 高カロテン含有油脂の製造法
AUPN023994A0 (en) * 1994-12-23 1995-01-27 Stotter, Gail Dawn A process for deodorising tea tree oil
IT1296002B1 (it) * 1995-04-06 1999-06-03 Paolo Bonazelli Olio extra-vergine di oliva solidificato in modo da ottenere una elevata espansione volumetrica e relativo procedimento produttivo
WO1996036684A1 (fr) * 1995-05-16 1996-11-21 Unilever N.V. Procede de raffinage d'huile alimentaire
DK0833882T3 (da) * 1995-06-12 2002-04-15 Unilever Nv Skånsom raffinering af triglyceridolie
CA2313073C (fr) 1997-12-19 2008-08-26 Unilever Plc Composition alimentaire contenant de l'huile d'olive
US6844458B2 (en) 1998-11-20 2005-01-18 Ip Holdings, L.L.C. Vegetable oil refining
US6441209B1 (en) 1998-11-20 2002-08-27 Ip Holdings, L.L.C. Method for treating organic acid-treated phosphatides
US6426423B1 (en) 1998-11-20 2002-07-30 I.P. Holdings Methods for treating phosphatide-containing mixtures
US6423857B1 (en) 1998-11-20 2002-07-23 I.P. Holdings Methods for recovering fatty acids
US6172248B1 (en) * 1998-11-20 2001-01-09 Ip Holdings, L.L.C. Methods for refining vegetable oils and byproducts thereof
PT1013753E (pt) * 1998-12-22 2006-06-30 Unilever Nv Refinacao de um oleo vegetal
US6750359B1 (en) 2001-09-04 2004-06-15 Ip Holdings, L.L.C. Methods for treating deodorizer distillate
AU2007220657B2 (en) * 2006-02-28 2012-07-05 Grace Gmbh & Co. Kg Physical refining process using adsorbent particles for the production of biodiesel fuel
EP3133162B1 (fr) 2006-03-10 2021-04-21 Monsanto Technology LLC Graines de soya et compositions huileuses et procédés de fabrication correspondants
WO2009025542A1 (fr) * 2008-02-26 2009-02-26 Ruslee Hussain Procédé amélioré de raffinage d'huile végétale et de graisses animales pour matières premières utilisées dans la production de biodiesel
US9480271B2 (en) 2009-09-15 2016-11-01 Monsanto Technology Llc Soybean seed and oil compositions and methods of making same
CN115253780B (zh) * 2022-08-10 2024-01-30 广西壮族自治区林业科学研究院 一种保持茶油原风味的生香设备及方法

Family Cites Families (7)

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JPS51109908A (ja) * 1975-03-22 1976-09-29 Asahi Denka Kogyo Kk Paamuyunoseiseiho
JPS51109907A (ja) * 1975-03-22 1976-09-29 Asahi Denka Kogyo Kk Paamuyunoseiseiho
JPS5488904A (en) * 1977-12-27 1979-07-14 Nisshin Oil Mills Ltd:The Preparation of palm oil
EP0269277B1 (fr) * 1986-11-13 1991-07-24 The Cambrian Engineering Group Limited Procédé de démucilagination d'huiles triglycéridiques
AU632272B2 (en) * 1988-03-11 1992-12-24 Malaysian Palm Oil Board Refining of edible oil
DE3839017A1 (de) * 1988-11-18 1990-05-23 Henkel Kgaa Verfahren zum destillativen abtrennen unerwuenschter bestandteile natuerlicher fette/oele und ihrer derivate
ES2013206A6 (es) * 1989-06-29 1990-04-16 Espan Carburos Metal Procedimiento de desodorizacion de aceites y grasas.

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9701947B2 (en) 2003-08-21 2017-07-11 Monsanto Technology Llc Fatty acid desaturases from primula
US11041148B2 (en) 2003-08-21 2021-06-22 Monsanto Technology Llc Fatty acid desaturases from primula
US10174297B2 (en) 2003-08-21 2019-01-08 Monsanto Technology Llc Fatty acid desaturases from primula
US11034983B2 (en) 2004-04-16 2021-06-15 Monsanto Technology Llc Expression of fatty acid desaturases in corn
US9284511B2 (en) 2004-11-04 2016-03-15 Monsanto Technology Llc Processes for preparation of oil compositions
US8901299B2 (en) 2004-11-04 2014-12-02 Monsanto Technology Llc Processes for preparation of oil compositions
US7741500B2 (en) 2004-11-04 2010-06-22 Monsanto Technology Llc Processes for preparation of oil compositions
US9410108B2 (en) 2004-11-04 2016-08-09 Monsanto Technology Llc Seed oil compositions
US8586773B2 (en) 2004-11-04 2013-11-19 Monsanto Technology Llc Processes for preparation of oil compositions
US9961916B2 (en) 2004-11-04 2018-05-08 Monsanto Technology Llc Processes for preparation of oil compositions
US8247584B2 (en) 2004-11-04 2012-08-21 Monsanto Technology Llc Processes for preparation of oil compositions
US10314317B2 (en) 2004-11-04 2019-06-11 Monsanto Technology Llc Seed oil compositions
US8057835B2 (en) 2004-11-04 2011-11-15 Monsanto Technology Llc Seed oil compositions
US7902388B2 (en) 2004-11-04 2011-03-08 Heise Jerald D High PUFA oil compositions

Also Published As

Publication number Publication date
TR28200A (tr) 1996-02-08
ES2102806T3 (es) 1997-08-01
DE69310543T2 (de) 1997-09-04
DE69310543D1 (de) 1997-06-12
MY131379A (en) 2007-08-30
AU5624694A (en) 1994-06-22
ZA938754B (en) 1995-05-23
EP0672096A1 (fr) 1995-09-20
WO1994012596A1 (fr) 1994-06-09
ATE152761T1 (de) 1997-05-15
DK0672096T3 (da) 1997-11-03
AU672858B2 (en) 1996-10-17
CA2150949C (fr) 2000-07-18

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