MXPA05001324A

MXPA05001324A - Lubricating oil and its use.

Info

Publication number: MXPA05001324A
Application number: MXPA05001324A
Authority: MX
Inventors: Harri Repo
Original assignee: Vegaoils Ltd Oy
Priority date: 2002-08-01
Filing date: 2003-08-01
Publication date: 2005-09-08
Also published as: FI20021431A0; CA2494246A1; EP1525291B1; DK1525291T3; RU2005105590A; JP2005534763A; WO2004013261A1; FI20021431A; ZA200501705B; FI114869B; ATE472591T1; AU2003246757A1; US20050245404A1; EP1525291A1; KR20050055692A; DE60333192D1; CN1717470A

Abstract

The invention relates to a lubricating oil, which is used in the food industry as the oil for, slicers and dividers, as lubricating oil for moulds and pans, or as a pan washing oil. The lubricating oil contains at least - turnip rapeseed oil or rapeseed oil as a main component, - auxiliary lubricant, which is selected from the following agents: - pharmaceutical grade white oil, - methyl ester (RME), ethyl ester (REE) or propyl ester (RPE) of turnip rapeseed oil or rapeseed oil, - emulsifier, which is selected from the following agents: - lecithin - acetic acid esters of mono- and diglycerides of fatty acids, - sucrose esters of fatty acids, - antioxidant, which is added synthetic tocopherol.

Description

LUBRICANT OIL AND ITS USE FIELD OF THE INVENTION La. invention is related to lubricating oil for the food industry and its use. BACKGROUND OF THE INVENTION In addition to the typical characteristics of the lubricating oil, the requirements for the technical oils for the. Food industry machines include compatibility with the / food product, because depending on the objective to be lubricated, the oil can enter a food product. Especially in 'oils for slicers and divider, which are used to lubricate the blades that cut the food product into smaller pieces, the lubricant comes in contact with the food product that is being processed. The machines mentioned above are used especially in bakeries for slicing bread, and as an example of those machines and the ways of lubricating their blades can be mentioned US patent 6,192,779, European patent 878 276, European patent 15380, German application publication DE 44 37 625 and European patent 312978. To lubricate the above mentioned machines and other food processing machines there has been the main purpose of developing food grade oils, which in other circumstances have the required characteristics of the lubricating oils, such as viscosity and antioxidation and stability under process conditions, as an example of which it is possible to mention US patent 6,087,308, where the oil is based on synthetic products and is suitable for machines, where the oil may occasionally come into contact with the food product, as well as the oil presented in U.S. Patent 5,591,285, which is based on vegetable oils, such as corn oil, olive oil, coconut oil or peanut oil. U.S. Patent 4,753,742 presents an oil suitable for dough dividers, which is based on a mineral oil approved for food '(pure white mineral oil), to which licitine is added. The use of oils that contain large amounts of vegetable oils in this type of machine is critical in the patent in question. The German application publication DE 2904827 (Horst Groneweg) presents an oil composition for cutting for slicers. The base of the oil is vegetable or animal fat, for example a mixture of soybean oil or naba seed oil, fat or granulated, fine, solid wax is added to form a film on the blade and decrease the friction between the blade and the bread. The oils for slicers and dough dividers have been developed for 25 to 30 years taking into account the demands of the device. Efforts have been made to provide an oil based on naba seed for slicers, lubrication of molds and dividers, but attempts have failed, for example, due to inadequate anti-oxidation. . In addition, especially for slicing bread, several technical characteristics of the oil are required in addition to being approved for food. Slicing finished bread is a procedure, where three materials are for a short time interacting with each other: a metal blade in motion, a thin film of oil and bread. In addition, the bread is intended to be cut in a relatively short time after baking, usually at a high temperature (40-60 ° C), which changes the characteristics of the oils that are being used to a large extent in a dangerous direction. . The degree to which the bread was adhered to the blade is also higher at higher temperatures. During dosing, the oil should be distributed evenly over the blade, it should have a good lubricity on the blade / bread boundary surface, the blade should be washed by itself in relation to the cut when the oil penetrates the bread, and the blade should stay free of bread ingredients. The bread slicers should also not stick after slicing. Because, the spray is a way of dispensing common oil on the blade, it is desirable that the oil adheres well to the blade during the spray and does not remain a mist of extra lubricating oil in the air. For a long time there have been combinations of different vegetable oils, waxes, lecithins and antioxidants on the market, which have been used as lubricating oils. The most well-known manufacturer is Germán Horst Groneweg GmbH &; Co. KG with the commercial name of Dübór. The oils in question are classified, as technical oils, and not suitable for manufacture, in which case the declaration differs from a product used for food products. For example, antioxidants are not named and the source of lecithin is not indicated, nor are E. codes. In the future, perfect compatibility with foods of technical oils will also be required, since the main part of the use of the applications in question end up as nourishment with the product.

THE INVENTION A purpose of. The invention is to describe a lubricating oil based on vegetable oil, which can be used as a lubricating oil in the food industry, and all of which components are compatible with food, but whose technical performance is also good, even in cutting and sliced very demanding of freshly baked bread or other bakery product. The invention is an oil based on naba seed oil or rapeseed oil, which can be used especially for slicing bread and dough divider oil, but also for greasing molds and pans before baking, and as oil for washing pans In bakeries, the base of the invention is a perfect compatibility with food and a maximum functionality in applications, mixing the naba seed oil or rapeseed oil properly, a very stable mixture of lubricating oil is obtained, which at the same time works as an oil that disperses well and that washes metal surfaces using the polarity and viscosity of naba seed oils and rapeseed oils - an advantageous viscosity / penetration change over a wide temperature area and also when the temperature increases All this takes place without the vegetable oil polymerizing under the conditions mentioned above, that is to say that the non-polymerization of this compound This is characteristic of the composition.

DETAILED DESCRIPTION OF THE PREFERRED MODALITIES OF THE INVENTION The oil according to the following invention includes the following components, which are discussed in more detail below: - naba seed oil or rapeseed oil, including mixtures of different oils, - auxiliary lubricant - emulsifier, and - antioxidant tea . Naba seed oil or rapeseed oil of different grades, whose purification degrees are different, can be mixed together. in an appropriate ratio to optimize lubricity, wash capacity and dosage. The lubricity of naba seed oil or rapeseed oil is not enough without an auxiliary lubricant which can be, in a suitable manner, a white pharmaceutical grade (synthetic) oil, possibly supplemented with refined fractions of naba seed oil or hydrogenated rapeseed oil (stable refined naba seed oil Akorex, L and Akorex C), as well as methyl esters (RME), ethyl esters (REE) and propyl esters (RPE) of fatty acid of seed oil naba or rapeseed oil. By means of auxiliary lubricants a thin, uniform film of oil can be formed on the blade, in which case the auxiliary lubricants work especially on the metal / oil contact surface. The washing capacity of the blades is achieved with emulsifiers, which can be, appropriately, lecithins (E322), acetic acid esters of mono and diglycerides of fatty acids (E472a), sucrose esters of fatty acids (E473) , or mono- and diglycerides of fatty acids (E471). In sliced bread, the water passes from the emulsifiers of the bread to the oil and functions as a material that washes the blade, and the oil moves from the surface of the blade towards the bread during cutting. The antioxidation can be achieved by standardizing the product's tocopherol level. An added tocopherol is more sensitive, it works as a fast antioxidant in the operating conditions, while the natural tocopherol contained in naba seed oil or rapeseed oil improves the durability during storage of the product. Additional advantages can be provided with an aromatic oil version, by means of which the aroma of the sliced surface can change, for example, garlic. Any aroma for fat-soluble food products desired in the invention can be used. In this way, the lubricant can be used in the aroma formation of a bread or other food product that is being cut, that comes into contact with the oil, in addition to the technical lubrication. An example of composition, where the portions of the components described above may vary within wide limits, is as follows: -Bak seed oil or rapeseed oil: 80 to 99.7% by weight Auxiliary lubricant (e.g. white pharmaceutical grade oil ): 0.05 to 10.00% by weight. Lecithin (processed): 0.1 to 1.5% by weight. Alpha-tocopherol (synthetic); 0.0001 to 0.001% by weight. Gamma and delta-tocopherol (synthetic): total 0.005 to 0.03% by weight. The materials used in the oil composition according to the invention, the amount and characteristics of which are discussed above are then introduced. Some materials are substantial parts of the oil composition according to the invention, while others are supplementary and optional. The materials used la) Bases of naba seed oil: - Refined (Mildola) -SDG (Mildola), crude oil - "Neito" (Mildola), refined in a restricted way Ib) Fractions of naba seed oil - Akorex ( Karishamns) 2) Lecithins: - Sternphil Grades (E322) (Central Soya) hydrolyzed lecithin with maximum thermal resistance, release and emulsification properties 3) Auxiliary Materials: - Citric acid (E330) - Sorbic acid (E200) - Propyl gallate (E310), Novakemia - Butyl hydroxytoluene (BHT) (E321) - Butyl hydroxyanisole (BHA) (E320) - Tocopherols (E306), (E307), (E308), (R309) - White pharmaceutical grade oil (for example polydecene), Fortum - Methyl, ethyl and propyl ester of naba seed oil (RME REE, RPE) 4) Emulsifiers (in addition to lecithin): - Mono and diglycerides of fatty acids (E471) ) - Acetic acid esters of mono and diglycerides of fatty acids (E472a), Grünau - Sucrose esters of fatty acids (E473), System 5) Aromes: - Aromatic agents Quest (Biofincon Oy), (for example, flavor of Butter) . The function of the naba seed oil or rapeseed oil component, of which there is at least typically 95% by weight, advantageously, at least 97.5% by weight of the lubricating oil, is to function as a carrier of all other components and lubricate the metal surfaces of the cutting blades by dispersing over them quickly. This component consists, in a known way, mainly of triglycerides of long chain fatty acids. As the base plants of the oils are the seeds of naba (Brassica rapa var oleifera) and rapeseed (Brassica napus var. Oleifera), advantageously seed of naba or rape not genetically modified. The oil obtained from the seeds by pressing can be crude oil or more or less processed, in which case some components have been separated from this, for example, lecithin. Naba seed oil or rapeseed oil are the most polar of vegetable oils, and can be applied as lubricating oils that disperse well on metal blades especially in dosages that take place by spraying. It has been noted that naba or rapeseed oil migrates well on the surface of metal blades of a phase in the form of fog.

Aromatic materials may be used, if necessary, to modify the characteristics of the oil and break down a change of aroma in the finished product. From the point of view of technical functionality they are not essential.

Antioxidation The antioxidation is obtained by means of tocopherols and natural lecithins, as well as a combination of synthetic tocopherol. Synthetic tocopherol is sensitive and functions as a fat antioxidant in the slicing process. Natural tocopherol increases the durability of a product during storage. The anti-oxidation of oil in storage can thus be maintained with an antioxidant inherently contained in the oil, which is more easily oxidized than the double bonds of the oil to be protected - gradually losing its effectiveness at the same time. In addition to the type of oil, the requirement is affected by the packaging that has been used and storage conditions. Relationship: (synthetic tocopherol portions) Alpha (E307) 5 to 10% Gamma (E308) 40 to 65% Delta (E309) 25 to 55% E306 = Extract of tocopherol, which contains all the components of E307 to E309. There is a total of 0.005 to 0.03% by weight of gamma- and delta-tocopherols, while the relationship between them can vary within the percentages described above. There is always alpha-tocopherol present in the tocopherols as well. In the use of real oil, the anti-oxidation is still carried out by a versatile assembly of requirements, which includes higher temperatures, cutting forces, water in the bakery product and the other components of the dough, for example sugar. It has been found that the added synthetic tocopherol is more sensitive than the natural one. Synthetic tocopherols do not have an allergic effect, that is, they are very suitable for use with food products. Citric acid is used in an amount of 25 to 100 ppm (25 to 100 g / ton of oil). The task of citric acid is to adjust the pH. However, it is also possible to decrease the oxidation of oil with citric acid in relation to the cutting blade, and this has a synergistic effect with other materials. Propyl gallate is used in a quantity of 50 to 200 ppm (50 to 200 g / ton of oil). A white pharmaceutical grade oil works as an important part of the lubricant composition, an example of which is the polydecene (for example Neste Medical White Oil). The polydecene is also known by the English names of hydrogenated polydec-l, hydrogenated poly-alpha-olefin. The. following tables present more detailed information of the product: Typical analysis values S22 S32 S46 Density kg / m3 15 ° C 820 825 830 Evaporation temperature ° C (COC) 220 240- 250 Drain temperature ° -69 -60 -60 Viscosity index 130 135 135 Viscosity cSt / 40 ° C 20 32 45 Viscosity cSt / lOO ° C 4 6 8 Appearance: Clear, colorless and odorless oil. The white pharmaceutical grade oil is used in an amount of 1000 to 5000 ppm (1000 to 5,000 g / ton of oil). The white pharmaceutical grade oil is an inert synthetic liquid, very pure (the compounds of oxygen, nitrogen and sulfur and aromatic compounds have been removed) based on inert alternating hydrocarbons of straight chain, which are characterized by being odorless and colorless . This liquid functions in the composition as an auxiliary lubricant. It also contributes to the release characteristics, as well as so that the knife protruding from the bread and the slices of bread do not adhere to each other after slicing. As supplements of an auxiliary, synthetic lubricant, the processed naba seed oil Akorex L and / or Akorex C (Karlshamns) can also be used as auxiliary lubricants, which can be used to "spread" the white oil. The materials in question are fractions of hydrogenated naba seed oil, which are obtained by separating the most solid fractions when the temperature decreases. The remaining fractions, which are fluid at room temperature, are completely inert. The corresponding fractions can be obtained from rapeseed oil. Another alternative for an auxiliary lubricant is the oil ester of naba seed or rapeseed oil (RME), which is a methyl ester of fatty acids of naba seed oil or rapeseed oil, obtained in the interesterification of vegetable oil corresponding to methanol. It is also possible to use ethyl or propyl ester of naba seed oil or rapeseed oil (REE, RPE), which is obtained by interesterification with ethanol or propanol, respectively. These materials are also fluid at room temperature, in which case there is no problem of separation or particles during storage, which is a problem when solid waxes are used for example. An auxiliary lubricant is inert and oily at room temperature (20 ° C) and sufficiently viscous. It can be more viscous at room temperature than the oil functioning as the main component. The auxiliary lubricant is used from 0.1 to 2.0% by weight of the total in the lubricating oil composition. On the boundary surface of the metal and the product, a lubrication / release characteristic has to be created, which prevents adhesion, as well as the washing of the metal surface, takes place in relation to each contact of the product. The main task of lecithin is the emulsification in the oil - in such a way that the antioxidant effects are maximized. A second task of lecithin is to function as a release material between the metal and the product, as well as to prevent the product slices from adhering. A third task of lecithin is to enclose metal particles in the film, particles which come from the chains, molds and blades - in this way, this ensures the prevention of the effects of oxidation of the metal ions, supporting the acid function citrus in the slicing process, which requires very fast protection. The fourth task of lecithin is to wash the metal surfaces using the moisture of the food product. A possible lecithin is the one discussed in the following. The lecithin is hydrolysed lecithin, which has good release and emulsification properties and whose thermal resistance is advantageously at least 280 ° C. Lecithin Stemphil HSB. Typical analysis values Phospholipids min. 30% Insoluble material max. .0.1% Water max. 1.0% Acid index max. 20 Peroxide index max. 3 Iodine index (10%) max .. 40 Viscosity (mPa. S) '25 ° C max. 200 Lecithin is used in the amount of "1000 a (1000 to 15,000 g / ton of oil), although the optimum is 5000 to 10,000 ppm. The values describe the processed lecithin (hydrolyzed) added to the oil, the effect of lecithin is more efficient than the inherent lecithin possibly remaining in the oil. The combined effect of lecithin, tortoises and citric acid in the slicing event is as follows: an antioxidant, an ion trap and an emulsifier, as well as the release effect. In the following formulation table some possible lubricating oil compositions are presented, which can be used in bakery as slicing oils and oils to divide the dough, as well as molding oils. Doses are given in% by weight. Tocopherol is given as synthetic added tocopherol and lecithin as added processed lecithin.

E473 - - 0.0500 - aroma - - - 0.5200 In summary, the names of the different materials, E codes and manufacturers are provided in the table at the end. It should be noted that the invention is not restricted to materials from the manufacturers in question, but that other materials may also be used. suppliers, that have the appropriate characteristics. Above, reference was made to the use of oil especially as cutting oil in slicers, demanding environment for which the oil has the appropriate characteristics. The oil can also be used as oil in dough dividers that separate dough pieces in bakeries. In the dough dividers, the oil is used in lubricating mechanical parts, in which case this is occasionally placed on the dough as well, but also to lubricate the blades that separate the dough pieces, in which case the contact with the product food is intentional. Similarly, the lubricating oil can be used to lubricate molds and pans as well as oil to wash pans, because that also remains between the metal and the food product before baking and for example its release properties can be "used. When used as a pan oil, the lubricating oil is used to wash the pan after pre-baking, in which case a lubricating film for the next baking remains at the same time.The bakeries are substantial users of oil also in these Applications.

Material Code? Manufacturer Refined naba seed oil Mildola Neba seed oil "Neito" Mildola Lecithin 1 Stern Lecithin (Central Soya) 5 Hydrolyzed lecithin with properties of E 322 maximum thermal resistance, release and emulsification. Citric acid Algol Acid 2-hydroxy-1,2,3-propane-E 330 10 tricarboxylic propyl gallate E 310 Novakemia Polydecene Fortum Tocopherols Novakemia Alpha tocopherol E 307 15 Gamma tocopherol E 308 Delta tocopherol E 309 Nabas oil refining Karlshamns AB Akorex L Monoglyceride Acetic Acid Esters Grünau Illerliseen GmbH 20 from fatty acids E 472 to Lamegin EE 190 Sucrose esters of fatty acids System B.V Sucroles SP 50 E 473

Claims

CLAIMS 1. A lubricating oil, which is based on naba seed oil or rapeseed oils and is an oil for slicing or divider,. lubricating oil for molds and pans, or oil for washing pans for the food industry, characterized in that it contains at least naba seed oil or rapeseed oil as the main component, - auxiliary lubricant, which is selected from the following agents: - white oil, pharmaceutical grade, -methyl ester (RME), ethyl ester (REE) or propyl ester (RPE) or naba seed oil or rapeseed oil, -an emulsifier which is selected from the following agents: -lecithin, -esters of acetic acid of mono- and diglycerides of fatty acids, -esters of sucrose and fatty acids, -antioxidant which is added to synthetic tocopherol. 2. The lubricating oil according to claim 1, characterized in that the emulsifier is hydrolysed lecithin. 3. Lubricating oil according to the claim 1 or 2, characterized in that the auxiliary lubricant is pharmaceutical grade white oil possibly supplemented with the inert fraction obtained from the naba seed oil or hydrolysed rapeseed oil. . The lubricating oil according to any of the preceding claims, characterized in that there are from 0.1 to 1.5% by weight of lecithin advantageously 0.5 to 1.0% by weight. the added tocopherol comprises gamma and delta tocopherols in amount from 0.005 to 0.03% by weight, in total. 5. The lubricating oil according to any of the preceding claims, characterized in that it contains citric acid. 6. The lubricating oil according to any of the preceding claims, characterized in that the aromatic material has been added to it as well. The use of the lubricating oil according to any of claims 1 to 6 as a lubricating oil for slicers and dividers (machines that divide or slice food products) in the food industry, especially in bakeries. The use of the lubricating oil according to any of claims 1 to 6 as lubricating oil dispersed by means of spray lubrication in machines -bankers in the food industry. 9. The use of the lubricating oil according to any of claims 1 to 6 as lubricating oil of a knife of a bread slicer, for slicing bread which is at a temperature of 40 ° C to 60 ° C. 10. The use of the lubricating oil according to any of claims 1 to 6 as lubricating oil for molds or baking pans or, oils for washing pans, especially in bakeries.