FR2455080A1 - PROCESS FOR RECOVERING TRIGLYCERIDES OR MIXTURES OF TRIGLYCERIDES OF SUPERIOR FATTY ACIDS IN CRYSTALLIZED FORM FROM FATS AND NATURAL OILS - Google Patents

PROCESS FOR RECOVERING TRIGLYCERIDES OR MIXTURES OF TRIGLYCERIDES OF SUPERIOR FATTY ACIDS IN CRYSTALLIZED FORM FROM FATS AND NATURAL OILS

Info

Publication number
FR2455080A1
FR2455080A1 FR8009253A FR8009253A FR2455080A1 FR 2455080 A1 FR2455080 A1 FR 2455080A1 FR 8009253 A FR8009253 A FR 8009253A FR 8009253 A FR8009253 A FR 8009253A FR 2455080 A1 FR2455080 A1 FR 2455080A1
Authority
FR
France
Prior art keywords
triglycerides
temperature
fats
mixtures
crystallized form
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.)
Granted
Application number
FR8009253A
Other languages
French (fr)
Other versions
FR2455080B1 (en
Inventor
Gerhard Von Rappard
Gerhard F Plonis
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.)
RAU LEBENSMITTELWERKE
Original Assignee
RAU LEBENSMITTELWERKE
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 RAU LEBENSMITTELWERKE filed Critical RAU LEBENSMITTELWERKE
Publication of FR2455080A1 publication Critical patent/FR2455080A1/en
Application granted granted Critical
Publication of FR2455080B1 publication Critical patent/FR2455080B1/fr
Granted legal-status Critical Current

Links

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
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • 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)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)

Abstract

L'INVENTION CONCERNE UN PROCEDE POUR LA RECUPERATION DE TRIGLYCERIDES OU DE MELANGES DE TRIGLYCERIDES D'ACIDES GRAS SUPERIEURS SOUS FORME CRISTALLISEE A PARTIR DE GRAISSES ET HUILES NATURELLES. LE PROCEDE EST CARACTERISE EN CE QUE: A.ON CHAUFFE DES GRAISSES ETOU DES HUILES NATURELLES A UNE TEMPERATURE SUPERIEURE A LA TEMPERATURE DE FORMATION DE GERMES ET ON DISSOUT TOUS LES GERMES CRISTALLINS; B.ON REFROIDIT ENSUITE RAPIDEMENT LA MASSE FONDUE A UNE TEMPERATURE SUPERIEURE DE 5 A 15C AU POINT DE CONGELATION; C.ON AJOUTE A CETTE TEMPERATURE A LA MASSE FONDUE LES GERMES QUI SONT EVENTUELLEMENT EN SUSPENSION DANS UNE FAIBLE QUANTITE DE L'HUILE ETOU DE LA GRAISSE FONDUE NATURELLES UTILISEES; D.ON REFROIDIT LENTEMENT LA MASSE ADDITIONNEE DE GERMES A UNE TEMPERATURE SUPERIEURE DE 4C AU POINT DE CONGELATION ET, E.ON FILTRE LES CRISTAUX FORMES A CETTE TEMPERATURE.THE INVENTION CONCERNS A PROCESS FOR THE RECOVERY OF TRIGLYCERIDES OR MIXTURES OF HIGHER FATTY ACID TRIGLYCERIDES IN CRYSTALLIZED FORM FROM NATURAL FATS AND OILS. THE PROCESS IS CHARACTERIZED IN THAT: A. THE FATS AND OR NATURAL OILS ARE HEATED TO A TEMPERATURE HIGHER THAN THE GER FORMING TEMPERATURE AND ALL THE CRYSTALLINE GERMS ARE DISSOLVED; B. THEN QUICKLY COOLS THE MELT MASS TO A TEMPERATURE 5 TO 15C ABOVE THE FREEZING POINT; C. WE ADD TO THIS TEMPERATURE AT THE MELT MASS THE GERMS WHICH ARE POSSIBLE IN SUSPENSION IN A LOW QUANTITY OF THE OIL AND OR OF THE NATURAL MELTED FAT USED; D. SLOWLY COOL THE ADDITIONED MASS OF GERMS TO A TEMPERATURE 4C HIGHER THAN FREEZING POINT AND E. FILTER THE CRYSTALS FORMED AT THIS TEMPERATURE.

FR8009253A 1979-04-24 1980-04-24 PROCESS FOR RECOVERING TRIGLYCERIDES OR MIXTURES OF TRIGLYCERIDES OF SUPERIOR FATTY ACIDS IN CRYSTALLIZED FORM FROM FATS AND NATURAL OILS Granted FR2455080A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2916604A DE2916604C2 (en) 1979-04-24 1979-04-24 Process for the selective extraction of triglycerides or mixtures of triglycerides of higher fatty acids in crystalline form from naturally occurring fats and oils

Publications (2)

Publication Number Publication Date
FR2455080A1 true FR2455080A1 (en) 1980-11-21
FR2455080B1 FR2455080B1 (en) 1984-04-27

Family

ID=6069151

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8009253A Granted FR2455080A1 (en) 1979-04-24 1980-04-24 PROCESS FOR RECOVERING TRIGLYCERIDES OR MIXTURES OF TRIGLYCERIDES OF SUPERIOR FATTY ACIDS IN CRYSTALLIZED FORM FROM FATS AND NATURAL OILS

Country Status (5)

Country Link
DE (1) DE2916604C2 (en)
FR (1) FR2455080A1 (en)
GB (1) GB2048928B (en)
MY (1) MY8500207A (en)
OA (1) OA06519A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0139177A1 (en) * 1983-10-07 1985-05-02 Societe Des Produits Nestle S.A. Process for the production of edible fractions of fatty material, and their use
EP0210905A2 (en) * 1985-07-22 1987-02-04 Nabisco Brands, Inc. A method to make icing using a controlled multizone cooling and mixing machine
EP0399597A2 (en) * 1989-05-23 1990-11-28 Unilever N.V. Counter current dry fractional crystallization
EP0651046A1 (en) * 1993-11-02 1995-05-03 N.V. Vandemoortele International Method for dry fractionation of fatty substances

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4132892A1 (en) * 1991-10-04 1993-04-22 Krupp Maschinentechnik SUBSTANCE MIXING FACTIONING
NL1012691C2 (en) * 1999-07-23 2001-01-24 Stichting Tech Wetenschapp Method for preparing chocolate.
BE1015342A5 (en) * 2003-01-31 2005-02-01 Hacos Nv Temperature treatment apparatus for preparing melted chocolate, includes mixer device with rotary wheel located in trough
IS2978B (en) 2015-05-13 2017-09-15 Margildi Ehf. Winterization of fish oil

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1013365A (en) * 1963-11-01 1965-12-15 Procter & Gamble Ltd Process for separating solid components from fats
GB1120456A (en) * 1964-12-14 1968-07-17 Ranchers Cotton Oil Method of separating components of oleaginous mixtures by fractional crystallization
JPS5477605A (en) * 1977-12-01 1979-06-21 Ajinomoto Co Inc Natural fractionation of fats and oils

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2555262B2 (en) * 1975-12-09 1981-05-21 Dynamit Nobel Ag, 5210 Troisdorf Solidification accelerator
JPS52124007A (en) * 1976-04-13 1977-10-18 Nippon Oil & Fats Co Ltd Continuous fractionation of edible fats and oils without using solvents
GB1573210A (en) * 1976-11-04 1980-08-20 Lester & Co Cocoa butter substitue

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1013365A (en) * 1963-11-01 1965-12-15 Procter & Gamble Ltd Process for separating solid components from fats
GB1120456A (en) * 1964-12-14 1968-07-17 Ranchers Cotton Oil Method of separating components of oleaginous mixtures by fractional crystallization
JPS5477605A (en) * 1977-12-01 1979-06-21 Ajinomoto Co Inc Natural fractionation of fats and oils

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, vol. 91, no. 20, novembre 1979, réf.: 159342p, page 91 (COLUMBUS, OHIO, US) & JP - A - 79 77 605 (AJINOMOTO CO. INC.) 21 juin 1979 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0139177A1 (en) * 1983-10-07 1985-05-02 Societe Des Produits Nestle S.A. Process for the production of edible fractions of fatty material, and their use
EP0210905A2 (en) * 1985-07-22 1987-02-04 Nabisco Brands, Inc. A method to make icing using a controlled multizone cooling and mixing machine
EP0210905A3 (en) * 1985-07-22 1989-11-29 Nabisco Brands, Inc. A method to make icing using a controlled multizone cooling and mixing machine
EP0399597A2 (en) * 1989-05-23 1990-11-28 Unilever N.V. Counter current dry fractional crystallization
EP0399597A3 (en) * 1989-05-23 1991-08-28 Unilever N.V. Counter current dry fractional crystallization
EP0651046A1 (en) * 1993-11-02 1995-05-03 N.V. Vandemoortele International Method for dry fractionation of fatty substances

Also Published As

Publication number Publication date
DE2916604C2 (en) 1985-06-27
MY8500207A (en) 1985-12-31
DE2916604A1 (en) 1980-10-30
GB2048928A (en) 1980-12-17
FR2455080B1 (en) 1984-04-27
GB2048928B (en) 1983-07-20
OA06519A (en) 1981-07-31

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