JPH05209187A - Cold resistant vegetable oil - Google Patents

Abstract

PURPOSE:To obtain a cold-resistant vegetable oil useful as a lubricating oil for chain saws, fats and oils, etc., for coating frozen foods by adding a polyglycerol ester of a fatty acid, a sucrose ester of a fatty acid and lecithin to a specific vegetable oil. CONSTITUTION:The objective vegetable oil is obtained by adding (B) a polyglycerol ester of a fatty acid, (C) a sucrose ester of a fatty acid (preferably sucrose ester of erucic acid) and (D) lecithin to (A) a vegetable oil (e.g. safflower oil) with <=5% content of trans type fatty acids at <=0.13 ratio of the saturated fatty acid content to the unsaturated fatty acid content.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a vegetable oil having excellent cold resistance.

[0002]

2. Description of the Related Art Plant-derived oils that are liquid at room temperature are used as vegetable oils, and palm oil and coconut oil that are solid or semi-solid at room temperature are distinguished from vegetable fats. At low temperatures of ℃, the fluidity becomes poor and some solidify. However, among the vegetable oils, special vegetable oils such as evening primrose seed oil, kukui nut seed oil and tobacco seed oil are -20
Although it does not solidify even at ℃, it is not used in large quantities because the supply is low and the price is high.

The present inventors previously tested the cold resistance with vegetable oils (rapeseed, safflower, sunflower, soybean, corn, rice, sesame, etc.) and found that the ratio of saturated fatty acids to unsaturated fatty acids was 0. It was found that those having a trans fatty acid content of 13% or less and 5% or less have excellent cold resistance at -20 ° C. It was found that the addition of acetylated sucrose fatty acid ester further increases the cold resistance, and the addition of sucrose lauric acid ester also increases the cold resistance (Japanese Patent Application No. 3-21439 and Japanese Patent Application No. 3-21439). 341759).

[0004]

DISCLOSURE OF THE INVENTION According to the present invention, various emulsifiers are added to cold-resistant vegetable oils having a ratio of saturated fatty acid content to unsaturated fatty acid content of 0.13 or less and trans fatty acid content of 5% or less. It was added and the effect of their cold resistance was examined.

[0005]

As the vegetable oil of the present invention, one or more kinds of rapeseed oil, safflower oil and sunflower oil are used. These fractionated oils and transesterified oils can also be used. Good results are obtained by using these vegetable oils in combination with polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithin. Constituent fatty acids of polyglycerin fatty acid ester and sucrose fatty acid ester,
Both are preferably unsaturated fatty acids. Sucrose fatty acid esters are particularly successful with erucic acid esters. These three emulsifiers are one and two, respectively.
Addition of each species did not have fluidity at −20 ° C. for 120 hours (5 days), but only 3 types combined had cold resistance and could maintain fluidity. Next, the present invention will be described with reference to specific examples.

[0006]

[Example] 100 g of rapeseed oil was placed in a bottle, and polyglycerin oleate (PO-500, Sakamoto Yakuhin, Table 1) was used.
Abbreviated as PO), sucrose erucic acid ester (ER-
290, Mitsubishi Kasei Foods, abbreviated as SE in Table 1, and 1 soybean lecithin (Nisshin Oil, abbreviated as LC in Table 1)
0.5 g of seeds, 0.5 g of each of the two combinations, and 0.3 of each of the three combinations.
Seven kinds of samples were prepared by adding 5 g each, and for comparison, a sample was prepared by adding 0.5 g each of three kinds of emulsifiers in combination to 100 g of corn oil and soybean oil. Place these samples in a -20 ° C freezer.
The sample was left for 0 hour (5 days) and observed and evaluated for fluidity. The combination of 1 type and 2 types did not have fluidity, and only the combination of 3 types maintained fluidity. However, the combination of corn oil and soybean oil was not fluid. When a sample prepared by adding three kinds of emulsifiers to rapeseed oil, which had excellent fluidity, was tested as a lubricating oil for chainsaws, it was found that the workability was good and that it could be sufficiently used. The results of these formulations and cold resistance (flowability) are shown in Table 1.

[0007]

[Table 1]

[0008]

INDUSTRIAL APPLICABILITY According to the present invention, polyglycerol fatty acid ester is added to cold-resistant vegetable oil (the ratio of saturated fatty acid content to unsaturated fat content is 0.13 or less and trans fatty acid content is 5% or less). , Sucrose fatty acid ester, lecithin 3
By adding the seeds, it was possible to maintain the fluidity at -20 ° C for a long time (120 hours), and to obtain a vegetable oil having sufficient cold resistance. It is characterized by not using special vegetable oils or special emulsifiers, and it has become possible to use low-temperature dressings, frozen food coating oils and fats, and chainsaw lubricants.

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Claims (5)

[Claims] 1. A ratio of saturated fatty acid content to unsaturated fatty acid content of 0.13 or less and trans fatty acid content of 5
% Cold vegetable oil with polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithin added to the vegetable oil. 2. The cold-resistant vegetable oil according to claim 1, wherein the constituent fatty acids of the polyglycerin fatty acid ester and the sucrose fatty acid ester are both unsaturated fatty acids. 3. The cold-resistant vegetable oil according to claim 1, wherein the sucrose fatty acid ester is erucic acid ester of sucrose. 4. The cold-resistant vegetable oil according to claim 1, 2 or 3, wherein the vegetable oil is one or more of safflower oil, rapeseed oil and sunflower oil. 5. A chain saw lubricating oil comprising the cold-resistant vegetable oil according to claim 1, 2, 3, or 4.