GB728502A - Process for the extraction of emulsions from oleaginous materials of animal or vegetable origin, and for the after-treatment of such emulsions - Google Patents

Abstract

Emulsions are extracted from oleaginous materials of animal or vegetable origin by digesting or lixiviating the oleaginous materials, in flake, meal or powder form, with an aqueous medium containing sufficient emulsifying agent to emulsify all the fatty oil or fat present in the oleaginous materials and separating the fibrous residue from the emulsion formed. Besides fats and fatty oils, the emulsions obtained may contain other fat- or water-soluble substances present in the oleaginous materials, such as proteins. Oleaginous materials mentioned are animal tissues, nuts, kernels, seeds, beans, pulses, grains and sludges or wastes therefrom, and particularly coconut meat or copra, soya beans, coffee beans, rubber seeds, groundnuts and cottonseed. The emulsifying agent may be soap or, where a product suitable for human consumption is required, an edible emulsifying agent such as glyceryl monostearate, glyceryl monooleate or polyglycerol esters. An inorganic salt such as sodium chloride may be added to the aqueous extracting material so that the globulins are dissolved out of the oleaginous material during the extraction. The extraction may be carried out batchwise with repeated extraction of the same batch of oleaginous materials or carried out continuously by countercurrent flow of the oleaginous materials and the aqueous extraction medium. The emulsions may be centrifuged or rendered slightly acid in order to isolate the fatty oils and proteins. In an example, flaked coconut meat is extracted with an aqueous solution of sodium tallow soap.ALSO:Emulsions are extracted from oleaginous materials of animal or vegetable origin by digesting or lixiviating the oleaginous materials, in flake, meal or powder form, with an aqueous medium containing sufficient emulsifying agent to emulsify all the fatty oil or fat present in the oleaginous materials and separating the fibrous residues from the emulsion formed. Oleaginous materials mentioned are animal tissues, nuts, kernels, seeds, beans, pulses, grains and sludges or wastes therefrom, and particularly coconut meat or copra, soya beans, coffee beans, rubber seeds, groundnuts, and cottonseed. The emulsifying agent may be soap or, where a product suitable for human consumption is required, an edible emulsifying agent such as glyceryl monostearate, glyceryl mono-oleate or polyglycerol esters. If desired, an inorganic salt such as sodium chloride may be added to the aqueous extracting medium. The extraction may be carried out batchwise with repeated extraction of the same batch of oleaginous materials or carried out continuously by countercurrent flow of the oleaginous materials and the aqueous extraction medium. The fibrous residues may be removed from the emulsion by centrifugal screening and, where repeated extraction is employed, the residues may be squeezed free of emulsion and then allowed to swell again in a fresh or restrengthened aqueous extraction medium. Where repeated extraction is employed, the various extractions may be conducted under varying conditions. Thus, the first extraction may be carried out with one emulsifier or emulsifier strength and subsequent extractions carried out with a different emulsifier or emulsifier strength, or the first extraction may be carried out in the hot and the next extraction in the cold. After the final extraction, the fibrous residues may be washed with water and the wash liquors thus obtained, which contain some of the emulsifying agent, employed as the aqeuous extraction medium for fresh batches of oleaginous material, with or without replenishment with emulsifying agent. A blend of oleaginous materials, such as coconut and soya bean or ground nut and cotton seed, may be subjected to the extraction or, in the case of an oleaginous material of low fat content, extraneous fat or fatty oil may be added to the oleaginous material before extraction. Besides fats and fatty oils, the emulsions obtained may contain other fat- or water-soluble substances present in the oleaginous materials, such as proteins, carbohydrates, sterols, lipoids, pigments, vitamins, and alkaloids. The emulsions may be passed to a centrifugal separator to isolate the fatty oils and proteins, or they may be chilled and frozen fat removed. Alternatively, the emulsions may be concentrated to form a cream by gravity settling, adjustment of pH or centrifuging, and fatty oil may be liberated from the cream by heating it to a low moisture content. In an example, flaked coconut meat is extracted with an aqueous solution of sodium tallow soap.ALSO:Emulsions are extracted from oleaginous materials of animal or vegetable origin by digesting or lixiviating the oleaginous materials, in flake, meal or powder form, with an aqueous medium containing sufficient emulsifying agent to emulsify all the fatty oil or fat present in the oleaginous materials and separating the fibrous residues from the emulsion formed. Besides fats and fatty oils, the emulsions obtained may contain other fat- or water-soluble substances present in the oleaginous materials, such as proteins and carbohydrates. Oleaginous materials mentioned are animal tissues, nuts, kernels, seeds, beans, pulses, grains and sludges and wastes therefrom, and, particularly coconut meat or copra, soya beans, coffee beans, rubber seeds, groundnuts and cottonseed. An edible emulsifying agent such as glyceryl monostearate, glyceryl monooleate or polyglycerol esters may be employed, and the emulsions obtained may be concentrated by gravity settling or centrifugal separation to form a cream or sprayed into a drying chamber to produce an edible powder.