EP0753038B1 - Fractionation of triglyceride oils - Google Patents

Fractionation of triglyceride oils Download PDF

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Publication number
EP0753038B1
EP0753038B1 EP95913146A EP95913146A EP0753038B1 EP 0753038 B1 EP0753038 B1 EP 0753038B1 EP 95913146 A EP95913146 A EP 95913146A EP 95913146 A EP95913146 A EP 95913146A EP 0753038 B1 EP0753038 B1 EP 0753038B1
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EP
European Patent Office
Prior art keywords
oil
triglyceride
crystallisation
process according
phase
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Expired - Lifetime
Application number
EP95913146A
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German (de)
English (en)
French (fr)
Other versions
EP0753038A1 (en
Inventor
Marcelle Van Den Kommer
Adrianus Visser
Petrus Henricus J. Van Dam
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
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Publication date
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Priority to EP95913146A priority Critical patent/EP0753038B1/en
Publication of EP0753038A1 publication Critical patent/EP0753038A1/en
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Classifications

    • CCHEMISTRY; METALLURGY
    • C11ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11BPRODUCING, 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
    • C11B7/00Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0083Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils with addition of auxiliary substances, e.g. cristallisation promotors, filter aids, melting point depressors

Definitions

  • the present invention is concerned with a process for fractionating triglyceride oils.
  • the fractionation (fractional crystallisation) of triglyceride oils is described by Gunstone, Harwood and Padley in The Lipid Handbook, 1986 edition, pages 213-215.
  • triglyceride oils are mixtures of various triglycerides having different melting points.
  • the composition of triglyceride oils may be modified e.g. by separating from them by crystallisation a fraction having a different melting point or solubility.
  • One fractionation method is the so-called dry fractionation process which comprises cooling the oil until a solid phase crystallises and separating the crystallised phase from the liquid phase.
  • the liquid phase is denoted as olein fraction, while the solid phase is denoted as stearin fraction.
  • the separation of the phases is usually carried out by filtration, optionally applying some kind of pressure.
  • the major problem encountered with phase separation in the dry fractionation process is the inclusion of a lot of liquid olein fraction in the separated stearin fraction.
  • the olein fraction is thereby entrained in the inter- and intracrystal spaces of the crystal mass of the stearin fraction. Therefore the separation of the solid from the liquid fraction is only partial.
  • the solids content of the stearin fraction is denoted as the separation efficiency.
  • separation efficiency For the dry fractionation of palm oil it seldom surpasses 50 wt.% . This is detrimental to the quality of the stearin as well as to the yield of the olein.
  • separation efficiencies may be up to 95%. Dry fractionation is a process which is cheaper and more environmentally friendly than solvent fractionation. For dry fractionation an increase of separation efficiency is therefore much desired.
  • crystallisation modifying substance e.g. fatty acid esters of glucose and derivatives which are described in US 3,059,011. These crystallisation modifiers are effective in speeding up the crystallisation rate but are not reported to increase the separation efficiency. They do not even allude to such an effect.
  • Other crystallisation modifiers e.g. as described in US 3,158,490 when added to kitchen oils have the effect that solid fat crystallisation is prevented or at least retarded.
  • crystallisation modifiers are widely used as an ingredient for mineral fuel oils in which waxes are prone to crystallize at low temperatures.
  • US 3,536,461 teaches the addition of a crystal habit modifier to fuel oil with the effect that the cloud point (or pour point) temperature is lowered far enough to prevent crystal precipitation. Or, alternatively, the solids are induced to crystallize in a different habit so that the crystals when formed can pass fuel filters without clogging them.
  • Other crystal habit modifiers are actually able to change the habit of the crystallized triglyceride fat crystals in a way such that after crystallization the crystals, the stearin phase, can be more effectively separated from the liquid phase, the olein phase.
  • SU 1722377 discloses that fatty acid monoglycerides influence the crystallisation of milk fat.
  • Chemical Abstracts 84 , (1976) 42219 deals specifically with monoglycerides of unsaturated fatty acids which accelerate the crystallization of hardened vegetable oils.
  • Fatty acid monoglycerides which have been esterified with citric acid and which are marketed under the name AcidanTM have shown to modify the crystallization rate of triglyceride fat, particularly glycerol tristearin (J. Am. Oil. Chem. Soc. 59 , (1982) p. 181-185).
  • the invention relates to a process for separating solid fatty material crystallised from a triglyceride oil, which comprises the steps:
  • the oil to be fractionated is mixed with the crystallisation modifying substance (the additive) before crystallisation starts, preferably before the oil is heated or dissolved in the solvent so that all solid triglyceride fat and preferably also the modifying substance is liquefied. Then the oil or solution is cooled to the chosen crystallisation temperature.
  • a suitable temperature range for e.g. palm oil is 15-35°C.
  • To each temperature belongs a specific composition of the olein and stearin phases. Crystallisation proceeds at the chosen temperature until the crystallised oil stabilises to a constant solid phase content. The crystallisation time increases when more solid phase is desired and the temperature is lowered. Usual times are in the range of 4-16 hours.
  • the oil may remain quiescent or is stirred, e.g. with a gate stirrer.
  • the improvement in separation efficiency may depend on the mode of crystallisation, either stagnant or stirred. Often good results are obtained with stagnant crystallisation rather than with stirred crystallisation. From the point of view of process economy, however, stirred crystallization is preferred.
  • the stearin and olein phases may be separated by filtration but for an effective separation of the solid from the liquid phase generally a membrane filter press is used, which allows higher pressures. Suitable pressures are 3-50 bar, exerted for about 20-200 minutes. However, already with a low or moderate pressure the stearin phase obtained according to the present invention is easily and with a high efficiency separated from the olein. As a rule it takes about 30-60 minutes to get a proper separation of both phases.
  • the solids content of the crystal slurry before separation and of the stearin phase obtained after separation is measured according to the known pulse NMR method (ref. Fette, Seifen, Anstrichstoff 1978, 80 , nr. 5, pp. 180-186).
  • the effect of the invention is believed to be caused by alteration of the crystal structure or crystal habit of the stearin under the influence of the additives. These might interfere in different ways with the growth of the various crystal faces.
  • the effect of the presence of the mono- or diglyceride additives is that the crystals and crystal aggregates formed in the oil are conspicuously different from the crystals obtained without those crystallisation modifying substances. These crystals and aggregates can be filtered more effectively in that the stearin fraction retains less of the olein fraction even at low or moderate filtration pressure. The altered crystallisation results therefore in a considerable increase of the separation efficiency.
  • the present process for obtaining stearin with increased solid levels is characterised by the use of crystallisation modifying substances which are mono- or diglycerides of fatty acids.
  • the ester group preferably is situated at either or both of the terminal carbon atoms of the glyceryl moiety.
  • the remaining hydroxyl group(s) have been esterified with citric acid, preferably 0.5 - 2 mol equivalents, so that a part or all the hydroxyl groups have been esterified.
  • citric acid preferably 0.5 - 2 mol equivalents
  • preferred fatty acids are C 14 , C 16 and C 18 fatty acids.
  • the mono- or diglycerides used in the invention may be derived from a single fatty acid, such as glycerol monopalmitate, mono-oleate or dipalmitate, but usually these are derived from various fatty acids with a distribution which reflects the fatty acid distribution of the edible fat used for the preparation of the mono- or diglyceride.
  • the process preferably is carried out as a dry fractionation process.
  • the process can be applied on triglyceride oils containing relatively high melting fat, for which fractionation is desired such as palm oil, palm kernel oil, shea oil, coconut oil, cottonseed oil, butter oil, hardened rapeseed oil, hardened soybean oil or fractions of these oils.
  • the process is particularly useful for fractionating palm oil.
  • the palm oil might be crude, but generally a refined quality is used. Palm oil contains fully saturated triglycerides SSS.
  • the palm oil to be fractionated preferably has a SSS content ⁇ 8.5 wt.%, more preferably 7-8.5 wt.% and the palmitic acid : oleic acid ratio preferably is less than 1.17, more preferably 1.08-1.16.
  • the crystallisation modifying substance is suitably applied in an amount of 0.005 - 5 wt.%, preferably 0.01-2 wt.% on the total amount of oil.
  • the mono- or diglycerides to be used according to the invention can be prepared using common methods for preparing such well known products.
  • the crystallisation modifying substances of the present invention are generally known and marketed as emulsifiers under various trade names such as DimodanTM.
  • the citric esters are obtained using standard methods e.g. by treating the monoglycerides under proper esterifying conditions with 0.5 - 2 mol equivalents citric acid. The obtained citric ester is neutralised.
  • Such product is marketed as an emulsifier by e.g. GRINDSTED under the trade name AcidanTM.
  • a major advantage of the present crystallisation modifying substances is that they have acquired the status of permitted food ingredients and therefore may be used for the fractionation of edible oils.
  • a sample was prepared containing 1000 g of palm oil (neutralised, bleached, deodorised, having a SSS content of 8 wt.% and a palmitic acid : oleic acid ratio of 1.12) and 1 g (0.1%) of Acidan CNTM .
  • the sample was heated and stirred at 65°C until completely liquefied (no solid phase content) and then slowly cooled. Crystallisation proceeded in a thermostated cabin in a stagnant mode at the chosen temperature of 23°C until a constant solid phase content was reached.
  • the sample was filtered and pressed at 12 bar in a membrane filter press for 30 minutes. After filtration and pressing, the solid phase content of the cake was measured and also the weight of the filtrate (the olein phase).
  • the stearin yield is the weight of the crystal mass remaining on the filter expressed as a percentage of the feed. Table I shows the measured solid phase content of the slurry, the increase of the solid phase content of the stearin-cake and the
  • the additive is a mono- or diglyceride esterified with another acid than citric acid, as in comparison examples C, D and E, no increase of the solid phase content during dry fractionation is achieved.
  • another well known emulsifier as additive as in example F even a negative effect is observed.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)
EP95913146A 1994-03-29 1995-03-20 Fractionation of triglyceride oils Expired - Lifetime EP0753038B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP95913146A EP0753038B1 (en) 1994-03-29 1995-03-20 Fractionation of triglyceride oils

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP94200822 1994-03-29
EP94200822 1994-03-29
PCT/EP1995/001038 WO1995026391A1 (en) 1994-03-29 1995-03-20 Fractionation of triglyceride oils
EP95913146A EP0753038B1 (en) 1994-03-29 1995-03-20 Fractionation of triglyceride oils

Publications (2)

Publication Number Publication Date
EP0753038A1 EP0753038A1 (en) 1997-01-15
EP0753038B1 true EP0753038B1 (en) 2000-10-04

Family

ID=8216750

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95913146A Expired - Lifetime EP0753038B1 (en) 1994-03-29 1995-03-20 Fractionation of triglyceride oils

Country Status (8)

Country Link
EP (1) EP0753038B1 (es)
AU (1) AU679850B2 (es)
CA (1) CA2186767C (es)
DE (1) DE69519019T2 (es)
DK (1) DK0753038T3 (es)
ES (1) ES2151052T3 (es)
WO (1) WO1995026391A1 (es)
ZA (1) ZA952576B (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0968265A1 (en) * 1997-02-06 2000-01-05 Unilever N.V. Fractionation of triglyceride fats
WO2000019832A1 (en) 1998-10-02 2000-04-13 Cargill, Incorporated Vegetable oil having elevated stearic acid content
US6713117B1 (en) 1998-10-02 2004-03-30 Dharma Kodali Vegetable oil having elevated stearic acid content
EP1290119B1 (en) * 2000-06-15 2005-10-12 Unilever N.V. Preparation of a blend of triglycerides
WO2011080530A1 (es) * 2009-12-29 2011-07-07 Aceites Y Grasas Vegetales S.A. Fracciones de aceite de palma con bajo contenido de saturados y su método de obtención
MY169820A (en) 2011-09-09 2019-05-16 Sime Darby Plantation Berhad A method for producing triacylglycerol oil
IS2978B (is) 2015-05-13 2017-09-15 Margildi Ehf. Kaldhreinsun á fiskiolíu
US11352585B2 (en) * 2018-03-14 2022-06-07 Societe Des Produits Nestle S.A. Purification of triacylglyceride oils
MX2021005977A (es) * 2018-12-19 2021-06-15 Nestle Sa Purificacion de aceites de triacilglicerido mediante lavado auxiliar.

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3059010A (en) * 1961-09-21 1962-10-16 Procter & Gamble Fat crystallization process
GB1015354A (en) * 1962-06-20 1965-12-31 Chemetron Corp Separation of mixtures of fats and fatty acids
JPS5543170A (en) * 1978-09-22 1980-03-26 Kao Corp Separating fatty material
SU1722377A1 (ru) * 1989-11-28 1992-03-30 Заготовительно-Сбытовой Научно-Производственный Кооператив "Агропромнаука Ссср" Способ производства восстановленного сливочного масла

Also Published As

Publication number Publication date
DK0753038T3 (da) 2000-10-30
DE69519019T2 (de) 2001-05-17
DE69519019D1 (de) 2000-11-09
ES2151052T3 (es) 2000-12-16
CA2186767A1 (en) 1995-10-05
WO1995026391A1 (en) 1995-10-05
AU679850B2 (en) 1997-07-10
EP0753038A1 (en) 1997-01-15
AU2072195A (en) 1995-10-17
CA2186767C (en) 2001-10-16
ZA952576B (en) 1996-09-30

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