JPS608277B2 - vegetable high stability oil - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses 7 to 45% by weight of the constituent fatty acids (hereinafter % means % by weight).
This article relates to a highly stable vegetable oil in which hexadenoic acid (indicating 1) is hexadecenoic acid.
It concerns a liquid vegetable highly stable oil that lasts more than field time.

Liquid vegetable oils have properties such as fluidity, uniformity, lubricity, and edibility, and are used not only in the food field, but also in cosmetic oils, medicinal oils, lubricating oils, non-volatile solvents, etc. It is also important as a base and is widely used.

In general, liquid oils contain a large amount of polyunsaturated fatty acids such as linoleic acid and linolenic acid, so they have poor oxidation stability and have the disadvantage of being prone to poor 8 phenomena such as odor, stickiness, and decreased taste. When used in the above-mentioned applications, the quality is not necessarily satisfactory, but rather poses a major obstacle, and there has been a strong desire to develop a liquid oil with high oxidation stability and good lubricity. The present inventors discovered that macadamia nut oil has a low content of polyunsaturated fatty acids in its constituent fatty acids, and
Focusing on the low freezing point, he continued research to utilize this in highly stable oils.

Macadamia nut oil is a liquid vegetable oil obtained through processing such as pressing from macadamia nuts produced in Australia (origin), Hawaii (main production area), and Kenya, South Africa. ．．
9%, valmitic acid 8.3%, hexadecenoic acid 23.8%
%, stearic acid 2.8%, oleic acid 57.2%, linoleic acid 1.8%, arachidic acid 2.2%, eicosenoic acid 2.2%, behenic acid 0.7%, and hexadecenoic acid. Contains a uniquely large amount of.

This macadamia nut oil was thought to have very good oxidation stability because its fatty acid composition contained few unsaturated acids higher than genic acid, but the AOM stability was 30 to 5 q hours.
It is 3 to 5 times better than general salad oil, etc., and the AOM stability estimated from the fatty acid composition (about 12 field hours)
It was much lower than that.

As a result of further intensive research, we discovered that the tocopherol content of macadamia nut oil is abnormally low, and by adding an appropriate amount of tocopherol to oils and fats such as macadamia nut oil, which contain a large amount of hexadecenoic acid in their constituent fatty acids, we have stabilized the tocopherol content. The present invention was completed based on the knowledge that the properties of oil and oil can be dramatically improved to an extent unimaginable with conventional vegetable oil and fat technology.

That is, the present invention provides an AOM stability for 100 hours in which a liquid oil containing macadamia nut oil contains 0.002 to 0.2% tocopherol so that 7 to 45% by weight of the constituent fatty acids are hexadecenoic acid. The present invention relates to the above highly stable vegetable oil.

The oils and fats used in the present invention include macadamia nut oil or liquid oil containing a predetermined amount of macadamia nut oil.

Macadamia nut oil has a uniquely high content of hexadecenoic acid (more than 20%) in its constituent fatty acids, but antioxidants such as tocopherols are extremely low at less than 0.001%, which is 100% or more than other vegetable oils. It contains only a few hundredths of a percent. The macadamia nut oil used in the present invention can be obtained from macadamia nut by pressing or solvent extraction, but macadamia nut oil obtained by the pressing method has a good color tone.

These macadamia nut oils are purified as necessary, but are almost colorless, tasteless, odorless, and have a freezing point of -1.
The following clear liquid oil is obtained. In addition, the oils and fats used in the present invention include macadamia nut oil, other liquid oils such as soybean oil, corn oil, rapeseed oil, peanut oil, cottonseed oil, rice oil,
Mixed with MCT (medium chain fatty acid triglyceride) etc.
It is also possible to use one in which the hexadecenoic acid content in the constituent fatty acids is 7% to 45%. In addition, an oil or fat obtained by blending a predetermined amount of hexadecenoic acid glyceride obtained by pre-fractionation with another liquid oil may also be used. If the amount of hexadecenoic acid in the constituent fatty acids is less than 7%, a highly stable oil with good liquid properties cannot be obtained.

The content of tocopherol in fats and oils is 0.002 to 0.
．． 2% is preferred.

If this content is less than 0.002%, the effect of improving stability will be small, and if it exceeds 0.2%, the effect will not increase and other problems will occur, which is not preferable. In the present invention,
The above-mentioned tocopherols can be added directly to the oil or fat, or other vegetable oils with a tocopherol content about 10 pm higher than macadamia nut oil, such as soybean oil, corn oil, rapeseed oil, peanut oil, hollyhock oil, rice oil, etc. Mixed with oil and fat,
A predetermined amount of tocopherol can be contained. When blending other vegetable oils, if the blending amount is too large compared to macadamia nut oil, the amount of hexadecenoic acid in the constituent fatty acids may be out of the above range, so the amount of macadamia nut oil should be reduced by 30%. or more, particularly preferably 50%
It is desirable to do more than that. In the present invention, the stability of oils and fats after adding tocopherol is significantly improved to several times that of oil without additives, and this is a phenomenon unique to macadamia nut oil, which specifically contains a large amount of hexadecenoic acid in its constituent fatty acids. This is something that cannot be seen with other liquid oils based on oleic acid.

For example, tocopherol-free macadamia nut oil (AOM stability level 4 field) contains about 0.02 tocopherols.
% addition, the AOM stability shows approximately 400 hours;
It becomes an ultra-high stability oil. The highly stable vegetable oil of the present invention can be used as a solvent for cosmetics, medicinal oils, flavorings, etc., which particularly require high stability, liquidity, and odorlessness, lubricants for precision machinery and food processing machines, and food processing machines. It is suitable for various uses such as industrial oils and fats.

Next, examples and application examples of the present invention will be shown.

Example 1 The oil obtained by compressing and extracting macadamia nut oil was left to stand still for 24 hours, water and sludge were removed using a decanter, and the oil was filtered in an oven to obtain clear macadamia nut oil.

The total tocopherol content of this macadamia nut oil is 0.00.
042%, and hexadecenoic acid in the constituent fatty acids is 23%.
．． It was 8%. In addition, commercially available tocopherol (purity 98%) was added as an antioxidant at 0.001% and 0.00%, respectively.
．． 002%, 0.005%, 0.002%, AOM stability (A.0.C.S.Ten
tative, Me ratio od) was measured and compared with the calculated tocopherol content, the results are shown in Table 1. As is clear from this table, the stability of the products containing 0.002% or more of tocopherol was significantly improved. Table 1 Example 2 1%, 2%, and 3% of Hakama corn oil (tocopherol content 0.09240%) was added to the clear macadamia nut oil (tocopherol-free) obtained in Example 1. , 10
% of each were prepared, and the AOM stability was measured together with macadamia nut oil and refined corn.The results are shown in Table 2 along with the tocopherol content.

As is clear from this table, stability was significantly improved in products containing 2 to 10% corn oil and having a tocopherol content of 0.002% or more. Table 2 Example 3 Olive oil (tocopherol content 0.01100%) was added to the clear macadamia nut oil (without antioxidants) obtained in Example 1 at 10%, 20%, 30%, 40%.
%, 50%, 60%, 70%, 80%, and 90% were prepared, and the AOM stability was measured along with macadamia nut oil and olive oil. The results are shown in Table 3 along with the tocopherol content and hexadecenoic acid content. It was shown to.

As is clear from this table, the tocopherol content was 0.
Stability is improved by making it 0.002% or more, but
Sufficient stability was not obtained when the macadamia nut oil content was 30% or less or the hexadecenoic acid content was 7%. Table 3 Example 4 The clear macadamia nut oil obtained in Example 1 (no antioxidant added) was heated to 105°C under vacuum, 1% of activated clay was added, and decolorized for 5 minutes. The obtained decolorized oil was heated to 190°C under vacuum and steam was blown into it for 2 hours to deodorize it, and 0.02% of commercially available tocopherol (purity 98%) was added to the obtained refined macadamia nut oil, resulting in high stability. I got oil.

Table 4 shows the results of comparing the AOM stability, color tone (using a Ropibond colorimeter, 51/4 inch cell), cold resistance, odor, and taste of this highly stable oil with commercially available camellia oil. As is clear from this table, the highly stable oil of the present invention was far superior to camellia oil, which is conventionally known as the best highly stable oil, in terms of stability, color, odor, and taste. . Table 4 Example 5 Results of measuring AOM stability by mixing 30% of the refined macadamia nut oil (added with 0.02% tocopherol) obtained in Example 4 and 70% of MCT (medium chain fatty acid triglyceride) was 32 unique, indicating extremely high stability.

This mixed oil has improved hydrolyzability and oiliness, which are disadvantages of MCT, and is a liquid oil that feels good on the skin.

Next, an example will be shown in which the highly stable vegetable oil of the present invention is used in cosmetics.

Application example 1 Cream (wt%) Oily ingredients Setanol 5.0 Stearic acid 2.0 Piece wax
1.0 Vaseline 5.0 Squalane
20.0 Highly stable vegetable oil obtained in Example 4 Emulsifying agent Lipophilic glyceryl monostearate
2.0
Polyoxybutylene Sorpitan Monolaurate (2 fertilizers) 2.0 Fragrance 0.5 Preservatives, antioxidants Appropriate amount Alkaline agent, caustic potash 0.05 Aqueous phase propylene glycol 5 Purified water 47.0 In purified water Propylene glycol was added and heated to 70 qo and maintained at 70 qo.

Components other than the aqueous phase are mixed and dissolved by heating to 70 qo, and this oil phase is added to the aqueous phase and pre-emulsified, then
The mixture was uniformly emulsified using a homomixer and cooled to 30 qo using a heat exchanger to obtain a cream having the above formulation. This cream blended well with the skin, and even after long-term storage, there was no odor or change in the feeling of use over time, and the cream was good.

Application example 2 Emulsion (wt%) Oil component Liquid paraffin 5.0 Highly stable vegetable oil obtained in Example 5 5.0 Vaseline
3.0 cetanol
2.0 Emulsifier Sorbitan sesquioleate
0.8 polyoxyethylene oleyl enal (2 eaves 0)
1.2 Flavor 03 Preservatives,
Antioxidant Appropriate amount Insulating agent Polyethylene glycol 600 5.0 Alcohol Ethanol 5.0 Purified water
52.5 Viscosity Quality Carpoxyvinyl polymer (1.0% aqueous solution)
20.0 Alkaline agent Triethanolamine 0.1 Polyethylene glycone 600 in purified water
was added, heated and mixed, and ethanol was added to maintain the temperature at 7,000.

A pre-prepared carboxyvinyl polymer aqueous solution and other lipophilic components except the alkaline agent were mixed and heated to 70%
It was set to 0. This oil phase was added to the above-mentioned aqueous phase and pre-emulsified, then a carboxyvinyl polymer aqueous solution was added and mixed uniformly, an alkali agent was added and neutralized, then uniformly emulsified with a homomixer, and 30 qo was added with a heat exchanger. The emulsion was cooled to a temperature of 100.degree. C. to obtain a milky lotion having the above composition. This emulsion had very good affinity to the skin, was not sticky, and had no odor or change in feel over time after long-term storage. Application example 3 Lipstick (wt%) Titanium dioxide 5.0 Red No. 204 0.6 Dashi, Dashi, No. 203 1.0
Kyan Deli La Row 9.0
Solid paraffin 8.0 strength Lunauba wax 5.0 lanolin 11-0 castor oil
30.0 Highly stable vegetable oil obtained in Example 4 19.8 Isopropyl myristate 10.0 Flavor
Appropriate amount of antioxidant
Appropriate amount of titanium dioxide, red No. 204, dashi, Dai 203
The pigment was added to a portion of castor oil and processed with a roller (pigment part).

Separately, Red No. 223 was dissolved in a portion of castor oil and macadamia oil (dye part). After mixing the other ingredients and heating and melting, add the pigment part and dye part, disperse uniformly with a homomixer, pour into a mold, rapidly cool, insert the stick-like material into a container and perform framing to obtain a lipstick. .
This lipstick had a very good feel and gloss, and showed very little change over time.

Application example 4 Santal cosmetics (wt%) Ultraviolet absorber 1.5 Liquid paraffin 61.0 Highly stable vegetable oil obtained in Example 5
37.0 Fragrance: Appropriate amount Antioxidant: Appropriate amount The suntan cosmetic with the above composition was easy to apply to the skin and showed very little change over time.

Application example 5 Hair oil (wt%) Liquid paraffin 80.0 Olive oil 9.0 Example 1
macadamia nut oil (no antioxidant added)
10.0 Antioxidant
Appropriate amount of fragrance
Appropriate amount The hair oil with the above formulation was stable for a long period of time and had a good feel when used.

Even if antioxidants are not added directly to macadamia nut oil, it is effective as long as they are added to the entire composition. Application example 6 Pomade (wt%) Solid paraffin 6.0 Vaseline 52.0
Macadamia nut oil obtained in Example 1 (no antioxidant added) 30.0 Liquid paraffin 9.0 Fragrance
2.5 Antioxidants
Appropriate amount of dye
Appropriate amount The pomade with the above formulation was stable for a long period of time and had a good feel when used.

Claims (1)

[Claims] 1 A made by adding 0.002 to 0.2 weight % of tocopherols to a liquid oil containing macadamia nut oil so that 7 to 45 weight % of the constituent fatty acids are hexadecenoic acid.
Highly stable oil with OM stability of over 100 hours.