FI114869B - Lubricating oil and its use - Google Patents

Abstract

The invention relates to a lubricating oil, which is used in the food industry as the oil for, slicers and dividers, as lubricating oil for moulds and pans, or as a pan washing oil. The lubricating oil contains at least -turnip rapeseed oil or rapeseed oil as a main component, -auxiliary lubricant, which is selected from the following agents: -pharmaceutical grade white oil, -methyl ester (RME), ethyl ester (REE) or propyl ester (RPE) of turnip rapeseed oil or rapeseed oil, -emulsifier, which is selected from the following agents: -lecithin -acetic acid esters of mono- and diglycerides of fatty acids, -sucrose esters of fatty acids, -antioxidant, which is added synthetic tocopherol.

Description

114869 LUBRICATING OIL AND ITS USE

The invention relates to lubricating oil for the food industry and its use.

5

In addition to the usual properties of lubricating oil, technical oils for food industry machinery require food grade fitness because, depending on the lubrication target, the oil may be fed with the food. In particular, the lubricant used in the slicing and cutting machine oils used to lubricate the blades cutting into smaller portions of the food pie-10 comes into contact with the food being processed. Em. machines are particularly used in bakeries for slicing bread, and examples of such machines and ways of lubricating their blades include U.S. Patent 6,192,779, European Patent 878,276, European Patent 15,15380, German Patent Publication DE 44 37625 and European Patent 312978.

Em. The purpose of lubricating machinery and other food industry machinery has been to develop "food grade" oils, which otherwise have the properties required of lubricating oils, such as viscosity and antioxidant and process stability. Examples of these are U.S. Patent 6,087,308, which is based on synthetic materials and is intended for machinery where oil may be accidentally in contact with food, and U.S. Patent 5,691,285, based on vegetable oils, such as. : corn oil, olive oil, coconut oil or peanut oil. U.S. Patent No. 4,753,742 discloses an oil for dough dividers based on pure white mineral oil supplemented with lecithin. That patent criticizes the use of * · ”30 oils rich in vegetable oils in such machines.

Y; The German application DE 2904827 (Horst Groneweg) has. shown cutting oil composition for slicing machines. The oil is based on animal or vegetable fat, e.g., a mixture of soybean oil or rapeseed oil, and '35 has been added with solid finely fat or wax to form a film on the surface of the blade and to reduce friction between the blade and the bread.

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Slicing and shredding oils have been developed with equipment requirements in mind for 25-30 years. Attempts to obtain rapeseed-based slicing, pan-lubricating and jigsaw oil have been successful, but attempts have failed, for example. due to insufficient antioxidant properties.

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In addition, especially in slicing bread, oil requires a number of technical properties in addition to its food acceptability. Slicing the finished bread is an event where three materials interact for a short time: a moving metal blade, a thin oil film and 10 loaves. In addition, it is intended to cut bread relatively shortly after baking, usually at a high temperature (40-60 ° C), which alters the properties of the oils used in an undesirable direction.

The adhesion of the bread to the blade is also higher at high temperatures.

When dispensing, the oil should spread evenly on the blade, it should have 15 good lubrication at the blade / bread interface, the blade should wash during cutting as the oil penetrates the bread and the blade should remain clean from the bread ingredients. Also, the bread slices must not get stuck together after cutting. Since spraying is a common method of dispensing oil to a blade, it is desirable that the oil adhere well to the blade 20 during spraying and that no excess lubricating oil mist remains in the air.

: i Combinations of various vegetable oils, waxes, lecithins and antioxidants used as lubricating oils have been and have been on the market for a long time. The most famous manufacturer is the German Horst Groneweg GmbH & Co. KG. KG 25 under the brand name Diibör. These oils are classified as technical and not; manufactured oils, the declaration being different from the product used in the food. For example, antioxidants are not named and the source of lecithin is not identified, as are E-codes.

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In the future, technical oils will also be required to have a perfect life. as most of these applications are consumed with the product.

It is an object of the present invention to provide a vegetable oil based lubricating oil which can be used as a food industry lubricating oil and has all components edible, but also has good technical performance, even in very demanding cutting and slicing of freshly baked bread or other bakery product.

The invention is a rapeseed or rapeseed oil based oil that can be used especially in bread slicing and shaker oil, but also in lubricating pans and tins before baking and in mirror washing oil in bakeries. The invention is based on complete food fitness and maximum functionality in its applications.

Suitable blending of rapeseed or rapeseed oil results in a stable and well-lubricated oil blend, which at the same time acts as a highly dispersible and washable metal surface, utilizing the polarity and viscosity of rapeseed and rapeseed oils - advantageous viscosity / penetration change over a wide temperature range.

15

The oil according to the invention contains the following components, which will be described in more detail below: - rapeseed or rapeseed oil, including mixtures of various oils, - auxiliary lubricant, - an emulsifier, and - an antioxidant.

. "Different grades of rapeseed or rapeseed oil with different degrees of purification can be · blended in an appropriate ratio to optimize lubrication, washability and dosing.

Rapeseed or rapeseed oil does not have sufficient lubricity without an auxiliary lubricant suitable for use as a pharmacopoeial white oil (synthetic), supplemented with fractions of optionally hydrogenated rapeseed or rapeseed oil products (stable rapeseed oil products Akorex L and Akorex C), rapeseed oil or rapeseed oil (rapeseed oil) (REE) and -; Y: p ro pyy I ie sters (RPE). Auxiliary lubricants provide the blade. ··. formed a thin, smooth film of oil, whereby the auxiliary lubricants act particularly on the metal / oil contact surface.

The washability of the blades is achieved by emulsifiers suitable for lecithins (E322), acetic acid esters of mono- and diglycerides of fatty acids (E472a), sucrose esters of fatty acids (E473) or mono- and diglycerides of fatty acids (E471). In slicing the bread, the water coming from the bread emulsifies into the oil and acts as a blade detergent, and the oil moves from the surface of the blade during the cutting of the bread.

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Antifouling can be achieved by stabilizing the tocopherol level in the product. The added tocopherol is more sensitive to acting as a fast antioxidant under conditions of use, while the natural tocopherol in rapeseed or rapeseed oil improves the shelf life of the product.

Additional benefits can be provided by aroma oil versions that can be used to convert the slice surface to aroma, for example, garlic. Any desired fat soluble food flavor may be used in the invention. In this way, the lubricating oil can be utilized in flavoring the bread or other foodstuff in contact with the oil in addition to the technical lubrication.

The following are the agents used in the oil composition 20 of the invention, the amounts and properties of which are discussed below. Some ingredients are essential components of the oil composition of the invention, while others are complementary and optional.

Materials used. ;; ί: 25. . 1a) Rapeseed oil bases: - Refined (Mildola) - SDG (Mildola), crude oil - Miss (Mildola), refined to a limited extent 0 · ί 30 .0 1 (b) Rapeseed oil fractions: • V. - Akorex (Karlshamns) 114869 5 2) Lecithins: - Sternphil grades (E322) (Central Soya) - hydrolyzed lecithin with maximum heat-resistance, release and emulsification properties 5 3) Excipients: - Citric acid (E330) - Sorbic acid (E200) - Propyl gallate (E310), Novakemia 10 - Butylhydroxytol BHT) (E321) - Butylhydroxyanisole (BHA) (E320) - Tocopherols (E306), (E307), (E308), (E309) - White Pharmacopoeia (eg polydecene), Fortum 15 - Methyl, ethyl and propyl esters of rapeseed oil (RME, REE, RPE) 4) Emulsifiers (other than lecithin): - Mono- and diglycerides of fatty acids (E471) 20 - Acetic esters of mono- and diglycerides of fatty acids (E472a), Griinau: ·: - Sucrose esters of fatty acids (E473),

Sisterna 25 5) Aromas: «·. . - Quest fragrances (Biofincon Oy) (eg butter flavor)

Rapeseed or rapeseed oil component generally at least 95% by weight, · '. Preferably, at least 97.5% by weight of lubricating oil serves to support all other components and to lubricate the cutting blades. . metal surfaces spreading rapidly on them. This component is known to consist predominantly of triglycerides of long chain fatty acids. Oils are derived from rapeseed (Brassica rapa var.

35 oleifera) and oilseed rape (Brassica napus var. Oleifera). The oil obtained from the pressing of the seeds may be crude oil or more or less refined, in which case some constituents such as lecithin have been removed. Rapeseed and 114869 6 rapeseed oils are the most polar of vegetable oils and are suitable as lubricating oils that are highly dispersible in the metal blade, especially for spray application. It has been found that rapeseed and rapeseed oil are well absorbed on the surface of metal blades from the fog phase.

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Flavorings may be used, where appropriate, to modify the properties of the oil and provide a flavor change to the final product. They are not essential for technical functionality.

10 Antioxidant

The antioxidant is obtained with the natural tocopherols and lecithins and the synthetic tocopherol combination. Synthetic tocopherol is sensitive and acts as a rapid antioxidant in 15 slicing events. The natural tocopherol increases the shelf life of the product. The non-oxidative new oil in storage can thus be maintained by the naturally occurring antioxidant in the oil, which is more oxidized than the double bond of the oil to be protected, while gradually losing its effectiveness. The requirement is influenced by the packaging and storage conditions used in addition to the oil type 20.

· '1 ·: Ratio: (percentage of synthetic tocopherols) ·:' · Alpha (E 307) 5-10% 25 Gamma (E 308) 40-65%: Delta (E 309) 25-55% E 306 = Tocopherol extract, which contains all components E 307-. , E309.

; ί 30 •: Gamma and delta tocopherols are present in a total of 0.005 to 0.03 wt.%, with the ratios varying according to the above percentages. Tocopherols also always contain alpha [tocopherol].

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In the actual application of the oil, the antioxidant is influenced by a diverse set of requirements, including higher temperatures, shear forces, bakery product water and other dough components, such as sugar. It has been found that the added synthetic tocopherol is naturally more sensitive. Synthetic tocopherols also have no allergenic effect, meaning they are well suited for food use.

5

Citric acid is used at 25-100 ppm (25-100 g / t oil). The function of citric acid is to adjust the pH. However, citric acid can also reduce the oxidation of oil in the blade and has a synergistic effect with other substances.

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Propyl gallate is used at 50-200 ppm (50-200 g / t oil).

An important part of the lubricant composition is a pharmacopoeial white oil, one example being polydecene (e.g. Neste Medical White Oil).

Polydecene is also known by the names hydrogenated polydec-1-ene, hydrogenated poly-alpha-olefin. The following table provides more detailed product information:

Typical analysis values are S22 S32 S46

Density kg / m315 ° C 820 825 830

Flash point ° C (COC) 220 240 250: Pour point ° C -69 -60 -60 · Viscosity index 130 135 135 • ;. Viscosity cSt / 40 ° C 20 32 45 ....: Viscosity cSt / 100 ° C 4 6 8. Appearance: Clear, colorless, odorless oil.

1000-5000 ppm (1000-5000 g / h of oil) of a pharmacopoeial white oil is used.

; 25 Pharmaceutical grade white oil is an inert synthetic, · '. lubricant, very pure (oxygen, nitrogen, sulfur and aromatic '·] compounds removed), a long-chain seawater based hydrocarbon; ·! ·' 'characterized by its odorless and colorless appearance. This liquid serves as an auxiliary lubricant in the composition. It also contributes to release features, 114869 8, both to detaching the blade from the bread and to the non-bonding of the slices of bread after cutting. In addition to the synthetic lubricant, the auxiliary lubricant can also be a rapeseed oil product Akorex L and / or Akorex C (Karlshamns), which can be "extended" to 5 white oils. The substances in question are fractions of hydrogenated rapeseed oil obtained by separation of the thicker fractions as the temperature drops. The remaining fractions running at room temperature are completely inert. Corresponding fractions can be obtained from rapeseed oil.

Another alternative to the auxiliary lubricant is rapeseed methyl ester (RME), a methyl ester of rapeseed oil or rapeseed oil, obtained by transesterification of the corresponding vegetable oil with methanol. Equally suitable are the ethyl or propyl ester of rapeseed or rapeseed oil (REE, RPE) obtained by transesterification with ethanol or propanol, respectively. These materials are also liquid at room temperature, so that there is no problem of particle separation during storage, which has to be taken care of when using, for example, solid waxes.

The auxiliary lubricant is inert and at room temperature (20 ° C) oily and sufficiently viscous. At room temperature, it may be more viscous than the main component oil. The auxiliary lubricant is used in a total amount of 0.1 to 2.0% by weight in the lubricating oil composition.

25 The metal-to-product interface must provide an anti-stick lubrication / release feature and wash the metal surface at each product contact.

The primary function of lecithin is to emulsify the oil internally - so that the antioxidant effects are maximized. Another function of lecithin is to act as a release agent between the metal and the product, and to prevent sticking of the product pages. The third function of lecithin is to encapsulate metal particles that are released from chains, streams, and blades - thereby providing inhibition of the oxidative action of the metal ions, supporting the action of citric acid in a very fast-protecting slicing event. The fourth function of lecithin is to wash the metal surfaces utilizing the moisture of the food.

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One possible lecithin is discussed below. Lecithin is hydrolyzed lecithin having good release and emulsifying properties and preferably having a heat resistance of at least 280 ° C.

5

Stemphil HSB Lecithin

Typical analysis values

Phospholipids min. 30%

Insoluble matter max. 0.1%

Water max. 1.0%

Acid number max. 20

Peroxide number max. 3

Iodine number (10%) max. 40

Viscosity (mPa.s) 25 ° C max. 200

Lecithin is used at 1000-15000 ppm (1000-15000 g / t oil) with an optimum of 5000-10000 ppm. The values represent the refined (hydrolyzed) lecithin added to the oil, which is more effective than the natural lecithin remaining in the oil.

Interaction of lecithin, tocopherols and citric acid in the cutting process; ; The mass is as follows: Antioxidant, Ion Catcher and Emulsifier and i * release effect.

A: The following recipe table lists some of the possible ones. · · · 'Lubricating oil compositions which can be used as bakery slice and shredder oils and as casserole oils. Quantities are shown. . weight -% titration. Tocopherol is reported as an added synthetic tocopherol '/ and lecithin as an added refined lecithin.

i i i »t • · 114869 __ 10 ___

Refined rapeseed oil 99.0539 88.8539 88.8739 99.6176 88.5293

Virgin oil __-__ 10.0000 10.0000 __-__ 10.0000

Lecithin__0.8000 1.0000 1.000 __: __ 0.8000

Citric acid__0.0200 0.0200 0.0200 0.0250 0.0220

Propyl gallate__0.0200 0.0200 __: __: __ 0.0220

Polydecene__0.1000 0.1000 0.0500 0.0500 0.1000

Rapeseed oil refined __-__-___ 0.0500 0.1000 __-

Alpha tocopherol__0.0001 0.0001 0.0001 0.0002 0.0001

Gamma tocopherol 0.0030 0.0030 0.0030 0.0036 0.0033

Delta tocopherol__0.0030 0.0030 0.0030 0.0036 0.0033 E472a __-__-__-__ 0.1500 __- E473 __-__-__-__ 0.0500 __-

Aromi_ - - - - 0.5200

The table at the end summarizes the names, E-codes and manufacturers of the various substances. It should be noted that the invention is not limited to materials from such manufacturers, but that materials from other suppliers with sufficient properties may also be used.

Above, reference has been made to the use of oil in particular as cutting oil in slicing machines for which the oil has suitable properties for a demanding environment. The oil can also be used as oil for bakery dough separators. Oil is used in fire engines

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ί for lubrication of mechanical parts, whereby it may also occasionally come into contact with the dough, but also for lubricating knives which release the dough pieces, whereby contact with food is intentional. Likewise, lubricating oil: ', · 15 can be used to lubricate trays and tinplates and as a tin washing oil because. ···. it will also come between the metal and the food before baking and its eg. release features can be utilized. When used as a tin wash oil, the lubricating oil is washed after the previous baking process, leaving a lubricating film on the top for the next 20 baking operations. Bakeries are a major oil user in these too; applications.

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Claims (10)

114869 1. Lubricating oil based on rapeseed oil or rapeseed oil, being a food or industrial oil slicing or blasting oil, dish and plate lubricating oil or sheet oil, characterized in that it contains at least the main component of rapeseed or rapeseed oil, an auxiliary lubricant selected from: 10. white pharmacopoeia, - rapeseed or rapeseed oil methyl ester (RME), ethyl ester (REE) or propyl ester (RPE), an emulsifier selected from: - lecithin, 15. acetic acid esters of mono- and diglycerides of fatty acids, - sucrose esters of fatty acids, an antioxidant which is added to synthetic tocopherol. 20 Lubricating oil according to claim 1, characterized in that the emulsifier is hydrolyzed lecithin. Lubricating oil according to claim 1 or 2, characterized in that the auxiliary lubricant is a pharmacopoeial white oil, optionally supplemented with an inert fraction of hydrogenated rapeseed or rapeseed oil. Lubricating oil according to any one of the preceding claims, characterized in that - the lecithin is present in an amount of 0.1 to 1.5% by weight, preferably 0.5 to 1.0% by weight - the added tocopherol contains a total of gamma and delta tocopherols 0.005-0.03 wt%. Lubricating oil according to any one of the preceding claims, characterized in that it contains citric acid. I »1 1 4869 Lubricating oil according to any one of the preceding claims, characterized in that flavoring agent is also added. Use of a lubricating oil according to any one of claims 1 to 6 as lubricating oil for food industry slicing machines or for slicing machines (food slicing or slicing machines), especially in bakeries. Use of a lubricating oil according to any one of claims 1 to 6 as lubricating oil applied by spray lubrication of food industry slicing machines. Use of a lubricating oil according to any one of claims 1 to 6 as a lubricating oil for a bread slicer for slicing bread at 40 ° C to 60 ° C. Use of a lubricating oil according to any one of claims 1 to 6 as a lubricating oil for baking trays or cans of the food industry or as a tin-washing oil, especially in bakeries. 20 • 1 «ai * I · <| • «I I I t s) I» I · '* *! t »114869