JPH08239684A - Cold-resistant oil or fat composition - Google Patents

Abstract

PURPOSE: To obtain a cold-resistant oil or fat composition which does not solidify or hardly solidifies even at a temperature as low as about -20 deg.C and is greatly improved in freeze resistance by blending a vegetable oil that is liquid at ordinary temperature with a cane sugar ester of a fatty acid having a specified composition. CONSTITUTION: A cold-resistant oil or fat composition obtained by blending an oil or fat (A) containing at most 10wt.% fat that is solid at 10 deg.C with a cane sugar ester (B) of a fatty acid, wherein the content of the component B is 0.01-5wt.%, the fatty acid that forms the component B comprises a mixture of an 8-22C saturated fatty acid and a 16-22C unsaturated fatty acid at a weight ratio of (80:20) to (20:80), and the component B has an HLB of at most 3. An example of preferable component A is one composed mainly of a castor oil, a rapeseed oil or a macadamia oil. An example of preferable component B is a cane sugar ester of a fatty and wherein the total of the saturated fatty acid and the unsaturated fatty acid accounts for at least 95wt.% of all the fatty acids of the component B.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil and fat composition having excellent cold resistance. More specifically, the present invention relates to an oil and fat composition that does not solidify (sometimes referred to as crystallization or solidification) even at a low temperature of about −20 ° C. or hardly solidifies.

[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, and there are differences in their uses. For example, vegetable oils are used to take advantage of the property of being liquid at room temperature, and vegetable fats are used to take advantage of the property of being solid or semi-solid at room temperature. However, even vegetable oils that are liquid at room temperature may become less solid and solidify at low temperatures of 0 ° C or -10 ° C. Among vegetable oils, special vegetable oils such as evening primrose seed oil, kukunut seed oil, and tobacco seed oil have the property that they do not solidify even at low temperatures of -20 ° C, but they are used in large amounts because they are low in supply and expensive. It has not been.

Vegetable oils such as castor oil, rapeseed oil and macadamia oil may be used in large amounts because they are liquid at room temperature and the supply amount is not small and the price is not high.
At a low temperature of ℃, the fluidity becomes poor and it has the property of solidifying.

The main use of vegetable oils is as a raw material for lubricating oils for chainsaws, fats and oils for frozen foods, and fats and oils for cosmetics.
When solidified at a low temperature, there is a problem that the product cannot be used for these purposes.

Lubricating oil for chainsaws is supplied to the friction portion of chainsaws used for felling trees, and since felling of standing trees is performed even in winter when the temperature is low, the lubricating oil used for this is The property that it does not solidify at a low temperature of about -15 ° C is required. Frozen foods and fats are used for salad oil, dressings, mayonnaise, ice cream, cakes, etc., so that they do not deteriorate before use.
It is required to be stored at low temperature in a refrigerator or freezer and to exhibit fluidity when used. The oils and fats used for these purposes are required to have excellent freeze resistance. The use of cosmetic oils and fats is cosmetic liquids and cosmetic creams, and these are also required to be stored in a cool place and exhibit fluidity and transparency during use so as not to deteriorate before use.

Conventionally, in order to prevent the vegetable oil from solidifying at a low temperature or to delay the time until it solidifies, for example, (1) a vegetable oil having a low melting point containing a large amount of unsaturated fatty acid such as oleic acid is added. Method, (2) method of adding sucrose lauric acid ester with lauric acid as a binding fatty acid,
Etc. are known.

However, the use of vegetable oil is shortening,
For foods such as mayonnaise and ice cream, it is necessary to include solid fat (crystallized fat) for physical properties such as hardness and flavoring such as texture. Vegetable oil with a high content is not only difficult to delay the solidification at low temperature by the method of adding the above additives, but also leaves a laurin odor in the food of the product, which impairs the flavor, and is preferable, Absent.

As a technique for solving the problem that these oils and fats solidify at low temperatures, Japanese Patent Laid-Open No. 5-209187 discloses
Techniques described in Japanese Patent Laid-Open No. 5-39497 and the like have been proposed, but have not yet been satisfied.

[0009]

DISCLOSURE OF THE INVENTION The present invention relates to castor oil,
Vegetable oils that are liquid at room temperature, such as rapeseed oil and macadamia oil, have poor fluidity and solidify at low temperatures of 0 ° C or -10 ° C, and as a result of earnest studies to improve this property, these The inventors have found that a sucrose fatty acid ester having a specific composition in a specific ratio in a vegetable oil can significantly improve freezing resistance, and have completed the present invention.

[0010]

In order to solve the above-mentioned problems, the invention of claim 1 refers to fats and oils having a solid fat content of 10% by weight or less at a temperature of 10 ° C. (hereinafter referred to as component (A)). },
Sucrose fatty acid ester {hereinafter referred to as component (B). } In the cold-resistant oil and fat composition, the content of the component (B) is in the range of 0.01 to 5% by weight, and the fatty acid constituting the component (B) is saturated with 8 to 22 carbon atoms. Fatty acid {hereinafter referred to as (b1) component. } And an unsaturated fatty acid having 16 to 22 carbon atoms {hereinafter referred to as (b2) component. } Is 8 by weight
It is mixed in the range of 0:20 to 20:80,
Moreover, the HLB of the component (B) is 3 or less.

The present invention will be described in detail below. The cold-resistant oil / fat composition according to the present invention essentially comprises an oil / fat having a solid fat content of 10% by weight or less at a temperature of 10 ° C. {(A) component} and a sucrose fatty acid ester {(B) component}. To do.
Hereinafter, each component will be described.

Component (A): In the present invention, the component (A) refers to a fat or oil having a solid fat content of 10% by weight or less at a temperature of 10 ° C. The component (A) functions as an oil / fat component in each application in which the cold-resistant oil / fat composition is used. That is, lubricity is used in lubrication for chainsaws, physical properties such as hardness and texture and flavor are used in foods for frozen foods and fats, and hardness in cosmetics for cosmetics oils and fats. Show physical properties.

The component (A) must be a fat or oil having a solid fat (crystallized fat or oil) content of 10% by weight or less at a temperature of 10 ° C. When the amount of the solid fat in the component (A) is 10% by weight or more, it solidifies at a low temperature even if the component (B) is added, and does not solidify at a low temperature of about -10 ° C to -20 ° C. Is not achieved. The solid fat content at a temperature of 10 ° C is
It can be measured by the pulsed NMR method described in Vol. 33, No. 3, pp. 33-39 (1984).

Specific examples of the component (A) include castor oil,
Rapeseed oil, macadamia oil, jojoba oil, avocado oil, olive oil, southern oil, corn oil, hazelnut oil, soybean oil, rice oil, sesame oil, cottonseed oil, linseed oil, walnut oil, poppy seed oil, tobacco seed oil, Japanese cutting oil , Sunflower seed oil, grape seed oil, apricot kernel oil, pumpkin seed oil, western seed kernel oil, radish seed oil, lemon oil, tea oil, camellia oil and the like. Among them, those containing castor oil, rapeseed oil or macadamia oil as a main component are preferable.

Component (B): Component (B) is a fatty acid constituting a fatty acid ester, which is a saturated fatty acid having 8 to 22 carbon atoms (component (b1)) and an unsaturated fatty acid having 16 to 22 carbon atoms { (B2) component} at a specific ratio, and the total amount of the (b1) component and the (b2) component is (B).
It is preferable that the sucrose fatty acid ester accounts for 95% by weight or more based on the total amount of fatty acids of all the components.

The component (B) is adsorbed by the component (A) and does not solidify (crystallize) even if the cold-resistant oil and fat composition is left at a low temperature, or functions to delay solidification. (B)
The component must therefore have the property of being soluble in component (A). The reason why the saturated fatty acid {(b1) component} has 8 to 22 carbon atoms is that it is abundant in general vegetable oils and fats and is easily available, and the unsaturated fatty acid {(b2) ) Component} has 16 to 22 carbon atoms,
This is because it is abundant in general vegetable oils and fats and is easily available.

The component (B) is preferably a sucrose fatty acid ester in which the components (b1) and (b2) account for 95% by weight or more based on the total amount of fatty acids in the entire component (B). Short-chain saturated fatty acids having less than 8 carbon atoms, 16 carbon atoms
It is generally difficult to obtain unsaturated fatty acids of less than 1 and long-chain saturated fatty acids having more than 22 carbon atoms, and unsaturated fatty acids, and these components account for 5% by weight based on the total amount of fatty acids of the entire component (B). Since the sucrose fatty acid ester containing the amount exceeding the above is significantly reduced in the function of being adsorbed by the component (A) and delaying the solidification (crystallization) even when the cold-resistant oil and fat composition is left at low temperature, Not preferable.

In the component (B), the component (b1) and the component (b1)
The component 2) needs to be in the weight ratio range of 80:20 to 20:80. This is because when one of the components exceeds 80% by weight, the properties of the components become dominant, and -10 ° C to-
This is because the object of the present invention, which is to provide an oil and fat composition that does not solidify even at a low temperature of about 20 ° C or whose solidification is delayed, cannot be achieved.

The component (B) must have an HLB of 3 or less. When the HLB of the component (B) exceeds 3, the solubility of the component (B) in the component (A) decreases, and a uniform oil / fat composition cannot be obtained, which is not preferable. Particularly preferred HLB of the component (B) is 1-2.

Specific examples of the component (b1) (saturated fatty acid having 8 to 22 carbon atoms) include pelargonic acid, capric acid,
Undecyl acid, lauric acid, tridecyl acid, myristic acid, pentadecyl acid, palmitic acid, heptadecyl acid,
Stearic acid, nonadecanoic acid, arachidic acid, behenic acid,
Examples thereof include lignoceric acid. These may be used alone or as a mixture of two or more kinds.

Specific examples of the component (b2) (unsaturated fatty acid having 16 to 22 carbon atoms) include oleic acid, linoleic acid, linolenic acid, elaidic acid, arachidonic acid, cetoleic acid, erucic acid and pracidic acid. Can be mentioned. These may be used alone or as a mixture of two or more kinds.

According to the experiments conducted by the inventors, the mixing ratio of the component (B) to the component (A) is such that if the amount of the component (B) is too small, the object of the present invention cannot be achieved, and conversely. If the amount is too large, the effect will reach the ceiling and the effect due to the increase in the amount used cannot be expected, and neither is preferable, and the components (A) and (B)
It has been found that the amount needs to be in the range of 0.01 to 5% by weight based on the total weight of the components. Of these, 0.05 to 5% by weight is preferable, and 0.1 to 3 is particularly preferable.
% By weight.

As described above, the cold-resistant oil and fat composition according to the present invention is essential to contain the component (A) and the component (B), but other components may be added in addition to these components depending on the purpose of use. It may contain components. Other ingredients that can be included are
Examples include fragrances, colorants, vitamins, heat stabilizers, and ultraviolet absorbers which have the property of being dissolved in the component (A). The addition amount of these other components can be appropriately selected within the range of 0.001 to 10% by weight.

To prepare the cold-resistant oil and fat composition according to the present invention, the above-mentioned components (A) and (B) are weighed in predetermined amounts, and if necessary, other components are also weighed. It is sufficient to stir and mix uniformly. The mixing method is not particularly limited. The cold-resistant oil and fat composition is stored in a container such as a tank, a lorry, a drum can, and a gallon can.
It is further subdivided and shipped.

The main uses of the cold-resistant oil and fat composition according to the present invention are as raw materials for lubricating oils for chainsaws, oils and fats for frozen foods, and oils and fats for cosmetics.

[0026]

The cold-resistant oil and fat composition according to the present invention has the following advantageous effects, and its industrial utility value is extremely large. 1. The cold-resistant oil and fat composition according to the present invention does not solidify or hardly solidifies at a low temperature of about 0 ° C., and thus is suitable for use as a lubricating oil for chainsaws. 2. The cold-resistant oil and fat composition according to the present invention is not solidified even when stored at a low temperature in a refrigerator or a freezer for a long time, or is hard to solidify, and exhibits fluidity, and thus is suitable for use as an oil and fat for frozen foods. . 3. The cold-resistant oil and fat composition according to the present invention does not solidify even when stored in a cold place for a long time, or is hard to solidify, and exhibits fluidity and transparency at low temperature during use. Suitable for

[0027]

EXAMPLES The present invention will now be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded. In the following examples, "%" means "% by weight", and
The composition of the sucrose fatty acid ester was measured and analyzed by the method described below.

(1) Solid fat content (%) at a temperature of 10 ° C., Oil Chemistry, Vol. 33, No. 3, pp. 33-39 (1984)
Year)). (2) Melting point of oils and fats (℃) Measured in accordance with the melting point measurement method of the standard oil and fat analysis test method established by the Japan Oil Chemistry Association.

(3) Composition Analysis of Sucrose Fatty Acid Ester The sucrose fatty acid ester is saponified by a conventional method, the fatty acid portion is extracted by a conventional method, and analyzed by a gas chromatogram method. It depends on the method of calculating the ratio.

(4) Solidification time The mixed fat and oil compositions obtained in Examples and Comparative Examples were stirred at 65
Heat to ℃ to make a uniform mixed composition, then transfer to a constant temperature bath set to a predetermined temperature, and visually observe the time until the whole fat and oil solidifies (crystallizes) to become white opaque did. The results are expressed in hours (hr). The longer this time is, the better the cold resistance (freezing resistance) is.

(5) Measurement of HLB With respect to sucrose fatty acid ester, the number of each of the hydrophilic atomic group and the hydrophobic atomic group was measured by a conventional method, and the following formula was used: HLB = Σ {(hydrophilic atomic group The number of groups is calculated based on (number of groups) + (number of groups of hydrophobic atomic group)}.

[Examples 1 to 3, Comparative Examples 1 to 6] Stirrer,
A flask with a capacity of 500 milliliters equipped with a temperature controller, thermometer, etc. was charged with fats and oils having the physical properties shown in Table-1, and 1% by weight of sucrose fatty acid ester having the physical properties shown in Table-2 was added to this. Was added and mixed with stirring. This mixture was heated to 65 ° C. with stirring to obtain a uniform oil / fat composition.

With respect to the obtained oil and fat composition, the temperature set in the constant temperature bath is changed according to the type of oil and fat by the method described above,
That is, a temperature which is 10 ° C. lower than the melting point of fats,
0 ° C (macadamia oil), -15 ° C (castor oil), -20
C. (rapeseed oil) and "solidification time" (hr) were measured. The measurement results are shown in Table-1.

[0034]

[Table 1]

[0035]

[Table 2]

From Table-1 and Table-2, the following is clear. (1) Cold-resistant fats and oils in which the amount of the sucrose fatty acid ester of the component (B) to the fat and oil of the component (A) and the ratio of the component (b1) and the component (b2) in the component (B) satisfy the requirements of the present invention. The composition takes a long time to solidify when left at a low temperature of 0 ° C. or lower, and has excellent cold resistance (freezing resistance) (see Examples 1 to 3). (2) On the other hand, those which do not contain the sucrose fatty acid ester of the component (B) at all (Comparative Example 1) and satisfy the requirements for the amount of the sucrose fatty acid ester of the component (B) with respect to the fats and oils of the component (A). Even if the component (B) does not contain the component (b2) (Comparative Examples 2 and 5), the component (b1) does not contain the component (Comparative Example 4), the components (b1) and (b2) are Including,
In the case where the ratio of the both does not satisfy the requirements of the present invention (Comparative Example 3), the time until solidification is short even at a low temperature of 0 ° C. or less, and the cold resistance (freezing resistance) is poor.

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Claims (6)

[Claims] 1. A fat and oil having a solid fat content of 10% by weight or less at a temperature of 10 ° C. (hereinafter referred to as component (A)) }, Sucrose fatty acid ester {hereinafter referred to as component (B). }, The content of the component (B) is 0.
The fatty acid constituting the component (B) is a saturated fatty acid having 8 to 22 carbon atoms in the range of 01 to 5% by weight {hereinafter (b1)
It is called an ingredient. } And an unsaturated fatty acid having 16 to 22 carbon atoms {hereinafter referred to as (b2) component. } Is 80: 2 in weight ratio
It is mixed in the range of 0 to 20:80, and
A cold-resistant oil and fat composition, wherein the HLB of the component (B) is 3 or less. 2. The cold-resistant oil and fat composition according to claim 1, wherein the component (A) is mainly composed of castor oil, rapeseed oil or macadamia oil. 3. The total amount of the (b1) component and the (b2) component relative to the total amount of the fatty acid constituting the (B) component is 95% by weight or more based on the total fatty acid amount of the (B) component as a whole.
The cold-resistant oil and fat composition according to claim 1. 4. A chain saw lubricating oil comprising the cold-resistant oil and fat composition according to claim 1. 5. An oil and fat for frozen foods, which comprises the cold-resistant oil and fat composition according to claim 1. 6. A fat and oil for cosmetics, comprising the cold-resistant fat and oil composition according to claim 1.