JPS6138238B2 - - Google Patents
Info
- Publication number
- JPS6138238B2 JPS6138238B2 JP52119996A JP11999677A JPS6138238B2 JP S6138238 B2 JPS6138238 B2 JP S6138238B2 JP 52119996 A JP52119996 A JP 52119996A JP 11999677 A JP11999677 A JP 11999677A JP S6138238 B2 JPS6138238 B2 JP S6138238B2
- Authority
- JP
- Japan
- Prior art keywords
- melting point
- content
- raw material
- oils
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000003921 oil Substances 0.000 claims description 37
- 238000002844 melting Methods 0.000 claims description 34
- 230000008018 melting Effects 0.000 claims description 34
- 239000003925 fat Substances 0.000 claims description 31
- 235000019197 fats Nutrition 0.000 claims description 31
- 239000007787 solid Substances 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 15
- 238000005984 hydrogenation reaction Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- WECGLUPZRHILCT-GSNKCQISSA-N 1-linoleoyl-sn-glycerol Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(=O)OC[C@@H](O)CO WECGLUPZRHILCT-GSNKCQISSA-N 0.000 claims description 11
- 150000003626 triacylglycerols Chemical class 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 2
- 238000004332 deodorization Methods 0.000 claims 1
- 235000019198 oils Nutrition 0.000 description 32
- 230000003647 oxidation Effects 0.000 description 11
- 238000007254 oxidation reaction Methods 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000019482 Palm oil Nutrition 0.000 description 8
- 235000015278 beef Nutrition 0.000 description 8
- 238000007796 conventional method Methods 0.000 description 8
- 239000013078 crystal Substances 0.000 description 8
- 239000002540 palm oil Substances 0.000 description 8
- 239000003760 tallow Substances 0.000 description 8
- 235000015277 pork Nutrition 0.000 description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 6
- 229910052740 iodine Inorganic materials 0.000 description 6
- 239000011630 iodine Substances 0.000 description 6
- 238000007670 refining Methods 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 4
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 3
- 230000036760 body temperature Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 235000002316 solid fats Nutrition 0.000 description 3
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910052759 nickel Inorganic materials 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- GXDVEXJTVGRLNW-UHFFFAOYSA-N [Cr].[Cu] Chemical compound [Cr].[Cu] GXDVEXJTVGRLNW-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Description
本発明は、常温で固体の食用油脂（以下原料固
体油脂という）を原料とし、風味および酸化安定
性にすぐれ、かつ、人間の体温付近またはそれ以
下の融点を有する固形食用油脂を製造する方法に
関するものである。
原料固体油脂のうち、特にパーム油、牛脂およ
び豚脂は、通常他の油脂に比べて安価であるため
広く利用されているが、これらは、固体油脂であ
るにもかかわらず、酸化に対して不安定な多不飽
和脂肪酸グリセリドを含有している。
したがつて、これらの原料固体油脂から熱化安
定性の良好な固形食用油脂を得る方法としては、
一般に水素添加処理が行なわれていた。この水素
添加によつて、確かにリノール酸グリセリドのよ
うな不安定な成分は減少し、水素添加油の酸化安
定性は向上するが、一方、その融点が上昇して最
終製品の口どけが悪くなり、食感に由来する風味
も著しく低下するふつごうがあつた。これらの傾
向は、安定なオレイン酸グリセリドの形成に有効
な選択的水素添加条件下で水素添加を行なつた場
合でも同様であり、満足できる酸化安定性が得ら
れるまで水素添加を続けると、必ず必要以上の融
点上昇を起こしていた。
一般に、食用油脂製品に原料として使用される
固形食用油脂は、人間が食する関係上、人間の体
温付近またはそれ以下の融点と、良好な風味、す
ぐれた酸化安定性が要求されることが多い。しか
るに、前述の従来の方法においては、必然的に不
必要な融点の上昇をもたらし、酸化安定性は向上
するものの融点および風味については十分ではな
く、上記の要求に合致する固形食用油脂を得るこ
とは不可能であつた。
本発明者らは、これら従来の方法の欠点の解消
を目的として研究を重ねた結果、原料固体油脂に
含まれる三飽和トリグリセリドの一部を分別除去
してから水素添加処理を行なえば、融点が人間の
体温付近またはそれ以下で、しかも、酸化安定
性、風味がきわめてすぐれた固形食用油脂が得ら
れるという知見を得、本発明を完成した。
すなわち、本発明は、原料固体油脂に対して、
(イ) 原料固体油脂を分別して、三飽和トリグリセ
リド含有量が原料固体油脂における含有量の０
〜80％である低融点分別油を得る工程。
(ロ) 低融点分別油を選択的水素添加して、融点が
25〜38℃で、しかも、リノール酸グリセリド含
有量が原料固体油脂における含有量の０〜85％
である水素添加油を得る工程。
を順次行なつた後、公知の精製、脱臭工程を行な
うことを特徴とする固形食用油脂の製造法であ
る。
第１工程の分別は、(1)有機溶剤を溶媒として用
い結晶化を行なう溶剤分別法、(2)無溶媒で油脂を
徐々に冷却し結晶を析出せしめて結晶を沈降させ
上層と下層とに分離するか、または、結晶を過
分別するウインタリング法、(3)油脂を冷却し適当
な界面活性剤を含有する水を加えて混合し遠心分
離機を用いて分別する方法等の公知の分別法を用
い、三飽和トリグリセリドの含有量を、原料固体
油脂中における含有量の０〜80％好ましくは０〜
50％まで減少せしめるように簡単な分別処理を行
なうものである。この場合、得られる低融点分別
油の収率は、原料固体油脂に対して70〜95℃であ
る。
第２工程の水素添加は、できるだけ融点を上昇
させずに、不飽和グリセリドを減少させ、酸化安
定性を高めなければならないので、当然のことな
がら選択的水素添加が採用される。条件として
は、ニツケル、銅、銅−クロムなどの通常の觸媒
を用いて、反応温度160〜210℃好ましくは170〜
200℃、水素圧力０〜２Kg/cm2好ましくは０〜１
Kg/cm2で、水素添加油の融点が25〜38℃好ましく
は30〜37℃、リノール酸グリセリド含有量が原料
固体油脂における含有量の０〜85％好ましくは０
〜65％になるように水素添加する。
本発明においては、第１工程における簡単な分
別処理と、つづいて第２工程として行なう選択的
水素添加との組み合わせにより、不必要な融点の
上昇をおさえ、酸化安定性にすぐれ、口どけ、風
味が良好で、しかも、25〜38℃の融点を有する固
形食用油脂を得ることに成功したものである。
なお、本発明の方法は、常温で固体の食用油脂
を原料とする場合に効果を発揮するものである
が、前述のように、経済的観点から見て、パーム
油、牛脂および豚脂に適用した場合に、特にその
利用価値が高い。
以下、本発明の方法を実施例によつて説明す
る。実施例において％は重量％である。
実施例 １
パーム油（ヨウ素価52.0、融点36.5℃、三飽和
トリグリセリド含有量9.5％、リノール酸グリセ
リド含有量10.2％）を50℃で溶解し、おだやかに
撹拌しながら毎時４℃の速度で28℃まで冷却し、
同温度で１時間保持して結晶を析出させた後、短
時間で結晶を別し、液体部としてヨウ素価
54.5、融点26.0℃、三飽和トリグリセリド含有量
4.7％、リノール酸グリセリド含有量10.8％の低
融点分別油を90％の収率で得た。
次に、この低融点分別油を反応温度180℃、水
素圧力0.5Kg/cm2でニツケル觸媒0.2％を用いて、
融点35℃を目標に選択的水素添加し、ヨウ素価
48.0、融点34.0℃、リノール酸グリセリド含有量
5.2％の水素添加油を得た。
この水素添加油を常法により精製して得た本発
明のパーム油と、パーム原油を単に常法により精
製して得た精製パーム油とを比較した結果、第１
表に示すように、本発明のパーム油は、精製パー
ム油に比べて酸化安定性が３倍以上であり、口ど
け、風味も著しくすぐれていた。
第１表中、酸化安定性を示すAOM安定度は、
試料にトコフエロール0.5％とクエン酸0.001％と
を添加して測定したもので、以下の実施例におい
ても同様である。
The present invention relates to a method for producing solid edible fats and oils using edible fats and oils that are solid at room temperature (hereinafter referred to as raw solid fats and oils) as a raw material, which have excellent flavor and oxidation stability, and have a melting point near or below human body temperature. It is something. Among raw solid fats and oils, palm oil, beef tallow, and lard in particular are widely used because they are usually cheaper than other fats and oils. Contains unstable polyunsaturated fatty acid glycerides. Therefore, as a method for obtaining solid edible fats and oils with good thermal stability from these raw material solid fats and oils,
Generally, hydrogenation treatment was performed. This hydrogenation certainly reduces unstable components such as linoleic acid glyceride and improves the oxidation stability of the hydrogenated oil, but on the other hand, its melting point increases, making the final product less palatable. The flavor resulting from the texture was also significantly reduced. These trends are similar even when hydrogenation is carried out under selective hydrogenation conditions that are effective for the formation of stable oleic acid glycerides, and if hydrogenation is continued until satisfactory oxidative stability is achieved, The melting point increased more than necessary. In general, solid edible oils and fats used as raw materials for edible oil and fat products are often required to have a melting point near or below human body temperature, good flavor, and excellent oxidation stability in order to be eaten by humans. . However, in the conventional method described above, the melting point inevitably increases unnecessarily, and although the oxidation stability is improved, the melting point and flavor are not sufficient, and it is difficult to obtain solid edible fats and oils that meet the above requirements. was impossible. As a result of repeated research aimed at resolving the drawbacks of these conventional methods, the present inventors have found that if a portion of the trisaturated triglycerides contained in the raw material solid fat is fractionated and then hydrogenated, the melting point can be reduced. The present invention was completed based on the knowledge that solid edible fats and oils with excellent oxidation stability and flavor can be obtained at temperatures close to or below human body temperature. That is, in the present invention, (a) the raw material solid fat is fractionated to reduce the trisaturated triglyceride content to 0 of the content in the raw material solid fat.
The process of obtaining a low melting point fractionated oil that is ~80%. (b) Selective hydrogenation of low melting point fractionated oil to increase the melting point.
25 to 38℃, and the linoleic acid glyceride content is 0 to 85% of the content in the raw material solid fat.
The process of obtaining hydrogenated oil. This is a method for producing solid edible fats and oils, which is characterized in that after sequentially carrying out the above steps, known purification and deodorizing steps are carried out. The first step is (1) a solvent fractionation method in which crystallization is carried out using an organic solvent as a solvent; (2) a method in which fats and oils are gradually cooled without a solvent to precipitate crystals, and the crystals are precipitated to form an upper layer and a lower layer. Known fractionation methods include the wintering method, which separates or over-fractionates crystals, and (3) the method of cooling fats and oils, adding water containing an appropriate surfactant, mixing, and fractionating using a centrifuge. Using a method, the content of trisaturated triglycerides is adjusted to 0 to 80% of the content in the raw material solid fat, preferably 0 to 80%.
A simple separation process is carried out to reduce the amount to 50%. In this case, the yield of the low melting point fractionated oil obtained is 70 to 95°C based on the raw material solid fat. In the second step of hydrogenation, it is necessary to reduce unsaturated glycerides and improve oxidation stability without increasing the melting point as much as possible, so naturally selective hydrogenation is employed. As for the conditions, using a normal solvent such as nickel, copper, copper-chromium, etc., the reaction temperature is 160-210℃, preferably 170-210℃.
200℃, hydrogen pressure 0-2Kg/ cm2 preferably 0-1
Kg/ cm2 , the melting point of the hydrogenated oil is 25-38℃, preferably 30-37℃, and the linoleic acid glyceride content is 0-85% of the content in the raw material solid fat, preferably 0.
Hydrogenate to ~65%. In the present invention, by combining a simple fractionation treatment in the first step and selective hydrogenation in the second step, we suppress unnecessary increases in melting point, have excellent oxidation stability, and have excellent melt-in-the-mouth texture and flavor. We have succeeded in obtaining solid edible fats and oils that have a good melting point and a melting point of 25 to 38°C. The method of the present invention is effective when using edible fats and oils that are solid at room temperature as raw materials, but as mentioned above, from an economic standpoint, it cannot be applied to palm oil, beef tallow, and pork fat. Its utility value is particularly high when The method of the present invention will be explained below with reference to Examples. In the examples, percentages are percentages by weight. Example 1 Palm oil (iodine number 52.0, melting point 36.5°C, trisaturated triglyceride content 9.5%, linoleic acid glyceride content 10.2%) was dissolved at 50°C and heated to 28°C at a rate of 4°C per hour with gentle stirring. Cool until
After holding at the same temperature for 1 hour to precipitate crystals, the crystals are separated in a short time and the liquid part is prepared with an iodine value.
54.5, melting point 26.0℃, trisaturated triglyceride content
A low melting point fractionated oil with a linoleic acid glyceride content of 4.7% and 10.8% was obtained in a yield of 90%. Next, this low melting point fractionated oil was treated at a reaction temperature of 180°C and a hydrogen pressure of 0.5Kg/cm 2 using 0.2% nickel solvent.
Selective hydrogenation with the goal of melting point 35℃, iodine value
48.0, melting point 34.0℃, linoleic acid glyceride content
A 5.2% hydrogenated oil was obtained. As a result of comparing the palm oil of the present invention obtained by refining this hydrogenated oil by a conventional method and the refined palm oil obtained by simply refining crude palm oil by a conventional method, it was found that
As shown in the table, the palm oil of the present invention had oxidation stability three times or more as compared to refined palm oil, and had significantly superior melt-in-the-mouth texture and flavor. In Table 1, AOM stability, which indicates oxidation stability, is
Measurements were made by adding 0.5% tocopherol and 0.001% citric acid to the sample, and the same applies to the following examples.
【表】
実施例 ２
豚脂（ヨウ素価64.5、融点34.8℃、三飽和トリ
グリセリド含有量4.9％、リノール酸グリセリド
含有量9.0％）を50℃で溶解し、おだやかに撹拌
しながら毎時２℃の速度で28℃まで冷却し、同温
度で１時間保持して結晶を析出させた後、遠心分
離によつて結晶を分離し、液体部としてヨウ素価
67.5、融点26.5℃、三飽和トリグリセリド含有量
1.5％、リノール酸グリセリド含有量9.6％の低融
点分別油を85％の収率で得た。
次に、この低融点分別油を実施例１と同様な水
素添加条件下で、融点34℃を目標に選択的水素添
加し、ヨウ素価59.0、融点33.5℃、リノール酸グ
リセリド含有量4.0％の水素添加油を得た。
この水素添加油を常法により精製して得た本発
明の豚脂と、豚脂原油を単に常法により精製して
得た精製豚脂とを比較した結果、第２表に示すよ
うに、本発明の豚脂は、精製豚脂に比べて酸化安
定性が３倍であり、口どけ、風味も著しくすぐれ
ていた。[Table] Example 2 Pork fat (iodine value 64.5, melting point 34.8°C, trisaturated triglyceride content 4.9%, linoleic acid glyceride content 9.0%) was melted at 50°C and stirred gently at a rate of 2°C per hour. After cooling to 28℃ and holding at the same temperature for 1 hour to precipitate crystals, the crystals are separated by centrifugation, and the iodine value is determined as a liquid part.
67.5, melting point 26.5℃, trisaturated triglyceride content
A low melting point fractionated oil with a linoleic acid glyceride content of 1.5% and 9.6% was obtained in a yield of 85%. Next, this low melting point fractionated oil was selectively hydrogenated under the same hydrogenation conditions as in Example 1, aiming at a melting point of 34°C. Added oil was obtained. As a result of comparing the pork fat of the present invention obtained by refining this hydrogenated oil by a conventional method and refined pork fat obtained by simply refining crude pork fat by a conventional method, as shown in Table 2, The pork fat of the present invention had three times the oxidation stability as purified pork fat, and had significantly superior melt-in-the-mouth texture and flavor.
【表】
実施例 ３
牛脂（ヨウ素価47.5、融点42.0℃、三飽和トリ
グリセリド含有量10.5％、リノール酸グリセリド
含有量5.0％）を60℃で溶解し、２倍量のメチル
エチルケトンと混合して、混合物を毎分１℃の速
度で23℃まで冷却し、同温度で30分間保持して結
晶を析出させた後、過により液体部を分離して
溶剤を完全に除去し、ヨウ素価54.5、融点31.0
℃、三飽和トリグリセリド含有量4.3％、リノー
ル酸グリセリド含有量5.5％の低融点分別油を70
％の収率で得た。
次に、この低融点分別油を実施例１と同様な水
素添加条件下で、融点35℃を目標に選択的水素添
加し、ヨウ素価49.0、融点35.5℃、リノール酸グ
リセリド含有量2.5％の水素添加油を得た。
この水素添加油を常法により精製して得た本発
明の牛脂と、牛脂原油を単に常法により精製して
得た精製牛脂とを比較した結果、第３表に示すよ
うに、本発明の牛脂は、精製牛脂に比べて酸化安
定性が約２倍であり、口どけ、風味も著しくすぐ
れていた。[Table] Example 3 Beef tallow (iodine value 47.5, melting point 42.0°C, trisaturated triglyceride content 10.5%, linoleic acid glyceride content 5.0%) was dissolved at 60°C and mixed with twice the amount of methyl ethyl ketone to form a mixture. was cooled to 23°C at a rate of 1°C per minute, held at the same temperature for 30 minutes to precipitate crystals, and then separated by filtration to completely remove the solvent.
70 °C, low melting point fractionated oil with trisaturated triglyceride content 4.3% and linoleic acid glyceride content 5.5%
% yield. Next, this low melting point fractionated oil was selectively hydrogenated under the same hydrogenation conditions as in Example 1, aiming at a melting point of 35°C. Added oil was obtained. As a result of comparing the beef tallow of the present invention obtained by refining this hydrogenated oil by a conventional method and the refined beef tallow obtained by simply refining crude beef tallow by a conventional method, as shown in Table 3, Beef tallow had about twice the oxidation stability as refined beef tallow, and had significantly superior melt-in-the-mouth texture and flavor.
Claims (1)
工程を順次行なつた後、公知の精製、脱臭工程を
行なうことを特徴とする固形食用油脂の製造法。 (イ) 原料固体油脂を分別して、三飽和トリグリセ
リド含有量が原料固体油脂における含有量の０
〜80％である低融点分別油を得る工程。 (ロ) 低融点分別油を選択的水素添加して、融点が
25〜38℃で、しかも、リノール酸グリセリド含
有量が原料固体油脂における含有量の０〜85％
である水素添加油を得る工程。[Claims] 1. A method for producing solid edible fats and oils, which uses edible fats and oils that are solid at room temperature as a raw material, and which comprises sequentially performing the following steps, followed by known purification and deodorization steps. (b) The raw material solid fat is separated and the trisaturated triglyceride content is 0% of the content in the raw material solid fat.
The process of obtaining a low melting point fractionated oil that is ~80%. (b) Selective hydrogenation of low melting point fractionated oil to increase the melting point.
25 to 38℃, and the linoleic acid glyceride content is 0 to 85% of the content in the raw material solid fat.
A process to obtain hydrogenated oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11999677A JPS5454109A (en) | 1977-10-07 | 1977-10-07 | Preparation of edible solid oil and fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11999677A JPS5454109A (en) | 1977-10-07 | 1977-10-07 | Preparation of edible solid oil and fat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5454109A JPS5454109A (en) | 1979-04-28 |
| JPS6138238B2 true JPS6138238B2 (en) | 1986-08-28 |
Family
ID=14775309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11999677A Granted JPS5454109A (en) | 1977-10-07 | 1977-10-07 | Preparation of edible solid oil and fat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5454109A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB859769A (en) * | 1956-04-17 | 1961-01-25 | Unilever Ltd | Improvements in or relating to edible fats |
| JPS51136858A (en) * | 1975-05-19 | 1976-11-26 | Asahi Denka Kogyo Kk | Method of producing hard butter |
| JPS5261263A (en) * | 1975-11-14 | 1977-05-20 | Asahi Denka Kogyo Kk | Method of producing hard butter of good quality |
-
1977
- 1977-10-07 JP JP11999677A patent/JPS5454109A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB859769A (en) * | 1956-04-17 | 1961-01-25 | Unilever Ltd | Improvements in or relating to edible fats |
| JPS51136858A (en) * | 1975-05-19 | 1976-11-26 | Asahi Denka Kogyo Kk | Method of producing hard butter |
| JPS5261263A (en) * | 1975-11-14 | 1977-05-20 | Asahi Denka Kogyo Kk | Method of producing hard butter of good quality |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5454109A (en) | 1979-04-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rossell | Fractionation of lauric oils | |
| US4364868A (en) | Cocoabutter replacement fat compositions | |
| US4960544A (en) | Fractionation of fat blends | |
| BE905066A (en) | FATS AND EDIBLE EMULSIONS WITH A HIGH CONTENT OF CIS-POLYON-SATURATED FATTY ACIDS. | |
| DK158525B (en) | Process for preparing an improved confectionery fat | |
| EP0074146B1 (en) | Wet fractionation of hardened butterfat | |
| IL46106A (en) | Production of liquid edible oil from palm oil or similar oils | |
| US4205095A (en) | Glycerides | |
| US4247471A (en) | Process for the production of a plurality of edible fractions from natural fatty substances, and the fractions produced in this way | |
| US2972541A (en) | Domestic oil hard butters, coatings thereof, and process for preparing said butters | |
| US4601857A (en) | Process for fat fractionation with azeotropic solvents | |
| Duns | Palm oil in margarines and shortenings | |
| JPS6195098A (en) | Production of interesterified oils and fats | |
| JP5829209B2 (en) | Method for refining edible oils and fats | |
| CA2146141C (en) | Triglyceride fractionation | |
| US3012890A (en) | Synthetic cocoa butter substitute | |
| EP2054493B1 (en) | Liquid and stable olein fractions | |
| EP0185524B1 (en) | Edible fats | |
| JPH0581213B2 (en) | ||
| JPH0425776B2 (en) | ||
| JPS6138238B2 (en) | ||
| JPS594100B2 (en) | edible fat | |
| JPH0687787B2 (en) | How to make salad oil | |
| JPH069465B2 (en) | Hard butter manufacturing method | |
| US4839191A (en) | Fat fractions and mixtures thereof |