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 OILSInfo
- 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
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—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (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.
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)
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)
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)
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)
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 |
-
1979
- 1979-04-24 DE DE2916604A patent/DE2916604C2/en not_active Expired
-
1980
- 1980-04-17 GB GB8012665A patent/GB2048928B/en not_active Expired
- 1980-04-24 OA OA57092A patent/OA06519A/en unknown
- 1980-04-24 FR FR8009253A patent/FR2455080A1/en active Granted
-
1985
- 1985-12-30 MY MY207/85A patent/MY8500207A/en unknown
Patent Citations (3)
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)
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)
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 |
GB2048928B (en) | 1983-07-20 |
GB2048928A (en) | 1980-12-17 |
FR2455080B1 (en) | 1984-04-27 |
DE2916604A1 (en) | 1980-10-30 |
OA06519A (en) | 1981-07-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |