JP2012097154A - Crystallization inhibitor for fat and oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a crystallization inhibitor for fat and oil, which inhibits the crystallization of fat-and-oil components containing palm olein whose iodine value becomes 56 to 70 when being preserved at 5 to 20°C; and to provide an fat and oil containing the crystallization inhibitor for fat and oil.SOLUTION: The crystallization inhibitor for fat and oil includes polyglycerol fatty acid esters, wherein in all the fatty acids constituting the esters, the molar ratio of 8-14C saturated fatty acids is 0.1 to 0.3; the molar ratio of 16-18C saturated fatty acids is 0.5 to 0.9; and the molar ratio of 18C unsaturated fatty acids is 0 to 0.3; the average degree of polymerization of the inhibitor is 2 to 20; and the esterification rate of the polyglycerol fatty acid esters is ≥80%. An fat and oil is used which contains the crystallization inhibitor for fat and oil.

Description

  The present invention relates to a crystallization inhibitor that suppresses crystallization of components of fats and oils containing palm olein.

  Liquid oils are used in various foods and cooking, such as blended in dressings and mayonnaise, and used in fried foods. These liquid oils include soybean oil and rapeseed oil. In addition to this, palm olein, which is a fractionated palm oil, is also used. This is because palm oil is the world's largest production, and palm olein has high oxidation stability and is inexpensive. However, palm olein and its blended oil are easily crystallized at a temperature of about 5 to 20 ° C. Therefore, fats and oils become cloudy and the product value is lowered by damaging the appearance, and further, when crystallization is remarkable, the fluidity of the fats and oils is impaired and it becomes difficult to collect from the container. .

  In order to solve these problems, conventionally, polyglycerol fatty acid esters have been used as crystallization inhibitors. For example, Patent Literature 1, Patent Literature 2, and Patent Literature 3 disclose crystal inhibitors that are highly effective against palm olein formulated oil. However, those disclosed in Patent Document 1 and Patent Document 2 exhibit an effect specifically in a low temperature region of about 5 ° C., and a sufficient crystal suppression effect cannot be obtained in a temperature region higher than that. Further, Patent Document 3 discloses those that exhibit a crystal suppression effect at 5 ° C. and 15 to 35 ° C., but these cannot provide a sufficient crystal suppression effect in a temperature range of about 10 ° C.

Japanese Patent No. 3881452 Japanese Patent No. 4443628 JP 2006-274126 A

  In view of the above circumstances, the present invention shows a high crystal suppression effect at any temperature when palm olein and its blended oil are stored at 5 to 20 ° C., but particularly at a temperature of about 5 to 15 ° C. It is an object of the present invention to provide a crystallization inhibitor for oils and fats that exhibits the above, and to provide an oil and fat containing the crystallization inhibitor for oils and fats.

  The present invention suppresses crystal precipitation at 5 to 20 ° C. with respect to fat and oil containing 20 to 100% by weight of palm olein having an iodine value of 56 to 70 and 0 to 80% by weight of a transparent liquid vegetable oil at 20 ° C. It is a crystallization inhibitor for fats and oils composed of polyglycerin fatty acid ester, and in all fatty acids constituting the ester, the molar ratio of saturated fatty acid having 8 to 14 carbon atoms is 0.1 to 0.3, and carbon number 16 to 16 The molar ratio of 18 saturated fatty acids is 0.5 to 0.9, the molar ratio of unsaturated fatty acids having 18 carbon atoms is 0 to 0.3, and the average degree of polymerization of polyglycerol in this inhibitor is 2 to 20. Yes, it is a crystallization inhibitor for fats and oils in which the esterification rate of the polyglycerol fatty acid ester is 80% or more.

  ADVANTAGE OF THE INVENTION According to this invention, when palm olein and its preparation oil are preserve | saved at 5-20 degreeC, the crystallization inhibitor for fats and oils which exhibits the high crystal | crystallization inhibitory effect in any temperature is provided. Moreover, the fats and oils containing this crystallization inhibitor for fats and oils are provided.

  The present invention will be described below based on embodiments. The polyglycerol fatty acid ester of the present embodiment has a predetermined fatty acid as a constituent fatty acid, and the molar ratio of the constituent fatty acid is limited. The fatty acid constituting the polyglycerin fatty acid ester and the molar ratio thereof are such that the molar ratio of the saturated fatty acid having 8 to 14 carbon atoms is 0.1 to 0.3, and the molar ratio of the saturated fatty acid having 16 to 18 carbon atoms is 0.5 to 0.5. The molar ratio of 0.9 and C18 unsaturated fatty acid is 0 to 0.3.

  The saturated fatty acid having 8 to 14 carbon atoms is not particularly limited as long as it satisfies the conditions of the carbon number and saturation, but linear fatty acids are mainly selected, and caprylic acid, capric acid, lauric acid, myristic Examples are acids. The molar ratio of the saturated fatty acid having 8 to 14 carbon atoms is 0.1 to 0.3, and 0.15 to 0.25 is particularly preferable.

  The saturated fatty acid having 16 to 18 carbon atoms is not particularly limited as long as it satisfies the conditions for the carbon number and saturation, but linear fatty acids are mainly selected, and palmitic acid and stearic acid are exemplified. The molar ratio of the saturated fatty acid having 16 to 18 carbon atoms is 0.5 to 0.9, and 0.6 to 0.8 is particularly preferable.

  The unsaturated fatty acid having 18 carbon atoms is not particularly limited as long as it satisfies the carbon number and unsaturated conditions, but straight chain fatty acids are mainly selected. Examples of the unsaturated fatty acid having 18 carbon atoms include oleic acid, elaidic acid, linoleic acid, and linolenic acid. Further, the molar ratio of the unsaturated fatty acid having 18 carbon atoms is 0 to 0.3, and 0 to 0.25 is particularly preferable.

  The polyglycerin constituting the polyglycerin fatty acid ester should have an average degree of polymerization (n) of 2 to 20, preferably an average degree of polymerization of 4 to 20. Here, the average degree of polymerization (n) is a value calculated from the hydroxyl value obtained by the terminal analysis method. Specifically, the average degree of polymerization (n) is calculated from the following (Formula 1) and (Formula 2). Calculated.

(Formula 1) Molecular weight = 74n + 18
(Formula 2) hydroxyl value = 56110 (n + 2) / molecular weight

  The hydroxyl value in the above (formula 2) is a numerical value that is an index of the number of hydroxyl groups contained in the esterified product, and acetic acid necessary for acetylating the free hydroxyl group contained in the esterified product in 1 g. Is the number of milligrams of potassium hydroxide required to neutralize. The number of milligrams of potassium hydroxide is calculated according to the Japan Oil Chemists 'Society edited by “The Japan Oil Chemists' Society, Standard Oil Analysis Test Method (I), 2003 edition”.

  The polyglycerol fatty acid ester in the present embodiment has an esterification rate of 80% or more, preferably 90% or more. When the esterification rate is 80% or more, the crystallization suppressing effect is extremely excellent. Here, the esterification rate is the average degree of polymerization of polyglycerol (n) calculated from the hydroxyl value, the number of hydroxyl groups of this polyglycerol (n + 2), and the number of moles of fatty acid added to polyglycerol (M). , (M / (n + 2)) × 100 = value calculated by esterification rate (%). Here, the hydroxyl value is a value calculated in the same manner as the hydroxyl value described above.

  The polyglycerol fatty acid ester of the present embodiment can be produced by a known esterification reaction. For example, a fatty acid and polyglycerin can be produced by an esterification reaction in the presence of an alkali catalyst such as sodium hydroxide. The esterification reaction is performed until almost all of the charged fatty acid is esterified. That is, the reaction is sufficiently performed until almost no free fatty acid is consumed.

  Palm olein in the present embodiment refers to a low melting point component obtained by fractionating palm oil. There is no restriction | limiting in particular in the palm oil fractionation method for obtaining palm olein, The natural fractionation method by cooling and the method of fractionating using surfactant, a solvent, etc. are employable. Moreover, the iodine value of the obtained palm olein becomes 56-70, and content of the palm olein in fats and oils is 20-100 weight%. Here, the iodine value is the number of grams of iodine that can be added to 100 g of fats and oils.

  The liquid vegetable oil in this embodiment is a vegetable oil that is transparent and fluid at 20 ° C. Examples of the liquid vegetable oil include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, linseed oil, peanut oil, and fractionated fats and oils thereof. Moreover, 2 or more types of said liquid vegetable oil can also be mixed and used. Content of the liquid vegetable oil in fats and oils is 0 to 80 weight%.

  Other raw materials generally used for fats and oils, for example, antioxidants such as tocopherols and catechins, silicone, and the like can be used as appropriate for the fats and oils in this embodiment. In addition, components that are considered to exert physiological activities effective on the human body, such as vitamin A, vitamin D, vitamin E, and γ-oryzanol, can be used as appropriate.

  The polyglycerol fatty acid ester in this embodiment is used by mixing with fats and oils. The amount of polyglycerin fatty acid ester mixed with the oil is not particularly limited, and is preferably 0.001 to 5% by weight.

  The fats and oils mixed with the polyglycerin fatty acid ester of this embodiment are those in which crystallization is suppressed, and it is possible to prevent the appearance and fat deterioration of the fats and oils due to crystal precipitation.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these Examples.

(Synthesis Example 1)
The polyglycerin fatty acid ester used in Examples and Comparative Examples is synthesized by the method shown below. That is, first, a mixture of polyglycerin (manufactured by Sakamoto Pharmaceutical Co., Ltd.) and a fatty acid was prepared. Sodium hydroxide was added as a catalyst to this mixture, and then the temperature was raised to 240 to 250 ° C. to carry out an esterification reaction, thereby preparing polyglycerin fatty acid esters used in Examples and Comparative Examples. The kind of fatty acid used here, its molar ratio, and esterification rate are shown in Examples and Comparative Examples described later. The esterification reaction was carried out with stirring under a nitrogen stream until the acid value became 10 or less.

<Examples 1-4, Comparative Examples 1-4>
Using tetraglycerin and decaglycerin as polyglycerin, an esterification reaction was performed by the method of Synthesis Example 1. Table 1 shows the polyglycerin fatty acid esters obtained by this esterification reaction. In addition, Table 1 shows the types, molar ratios, and esterification rates of polyglycerin and fatty acid used in each Example and Comparative Example.

(Test Example 1)
0.1% by weight of each of the polyglycerin fatty acid esters of Examples 1 to 4 and Comparative Examples 1 to 4 was added to a fat prepared by mixing 50% by weight of palm olein having an iodine value of 60 and 50% by weight of soybean salad oil. And stored at 10 ° C. And the state after 1-month preservation | save was observed visually, and it evaluated by the following reference | standard.
[Appearance after one month]
○: Transparent and fluidity Δ: Crystal grains are precipitated and fluidity ×: Crystals are precipitated all over and there is no fluidity Table 2 shows the results of Test Example 1.

(Test Example 2)
0.1% by weight of each of the polyglycerol fatty acid esters of Examples 1 to 4 and Comparative Examples 1 to 4 was added to the oil and fat prepared with 30% by weight of palm olein having an iodine value of 58 and 70% by weight of soybean salad oil. And stored at 15 ° C. And the state after 1-month preservation | save was observed visually, and it evaluated by the following reference | standard.
[Appearance after one month]
○: Transparent and fluidity Δ: Crystal grains are precipitated and fluidized ×: A large amount of crystals are settled Table 2 shows the results of Test Example 2.

  As shown in Table 2, the fats and oils containing the polyglycerin fatty acid esters of Comparative Examples 1 to 4 did not exhibit a sufficient crystal suppression effect. On the other hand, the fats and oils containing Examples 1-4 which are polyglycerin fatty acid esters of the present invention were not observed to precipitate crystals even after storage for 1 month, and could suppress crystallization of palm olein formulated oil. .

Claims (2)

Polyglycerin fatty acid ester which suppresses crystal precipitation at 5 to 20 ° C. with respect to fat and oil containing 0 to 80% by weight of a transparent liquid vegetable oil at 20 to 100% by weight and palm olein having an iodine value of 56 to 70 A crystallization inhibitor for fats and oils comprising:
The polyglycerin fatty acid ester has a molar ratio of saturated fatty acids having 8 to 14 carbon atoms of 0.1 to 0.3 and a molar ratio of saturated fatty acids of 16 to 18 carbon atoms of 0.5 to 0.9, the molar ratio of the unsaturated fatty acid having 18 carbon atoms is 0 to 0.3,
The average degree of polymerization of the polyglycerol is 2-20,
A crystallization inhibitor for fats and oils, wherein the esterification rate with fatty acid is 80% or more.   Oil containing the crystallization inhibitor for oil according to claim 1.