RU2612446C2 - Method for producing hydrogenated fat and milk fat substitute on its base, as well as hydrogenated fat and substitute of milk fat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing oil and fat product (hydrogenated fat), characterized in that it comprises preparing a mixture from (a) one or more optionally fractionated natural oils, with an initial natural content of mono- and polyunsaturated fatty acids with a carbon chain length of 18 or more, at least 50%, and (b) one or more optionally fractionated oils, with an initial natural content of lauric acid more than 50%, so that the lauric acid content in the resulting mixture is at least 15% and its iodine number is 60÷120. The mixture obtained at the first stage is subjected to hydrogenation, until the iodine number is at most 10. Hydrogenated fat characterized in that it is obtained as described above. A method for obtaining an oil and fat product, characterized in that it comprises adding vegetable oil(s) to the above hydrogenated fat to achieve the mixture iodine number 50÷110 and the mixture melting point of 40÷50°C, and performing the transesterification. Milk fat substitute characterized in that it is obtained by the above method.

EFFECT: invention allows to reduce the hydrogen consumption per weight unit of the ready product in the implementation of virtually complete hydrogenation; to reduce the amount of heat generated per weight unit of the reaction mixture at full hydrogenation; to simplify the equipment and to reduce energy consumption for heating pipes, pumps and storage tanks.

19 cl, 2 dwg, 9 tbl, 3 ex

Description

FIELD OF THE INVENTION

The invention relates to the oil industry, and more specifically to methods for producing salomas and milk fat substitute (ZMZH) and related oil and fat products.

BACKGROUND

The most important indicators of the quality and nutritional value of hydrogenated vegetable fats are the content of transisomers of unsaturated fatty acids (TINFA) and the composition of fatty acids (FA).

Since oils and fats with a high content of TINFA (over 8%) are not found in nature, the presence of TINFA in oil and fat products can be caused solely by the technology of hydrogenation of liquid oils, and, as one skilled in the art will understand, TINFAs are present only in products of incomplete hydrogenation vegetable oils, because in the case of complete hydrogenation, the amount of unsaturated FA, and hence the TINFA fraction in the product is very small.

They seek to reduce the content of TINFA in food grade hydrogenated fats to the lowest possible level, as regards the composition of FAs, while developing oil and fat products, they seek to reduce their content of saturated FAs, which increase the concentration of low density lipoproteins (LDL) (for example, palmitic acid) by increasing the content of FAs, which reduce the concentration of LDL, or, at least, do not adversely affect the level of LDL (for example, stearic acid).

Currently, according to the regulatory documents on food products in force in the Russian Federation, the content of TINFA in milk fat substitutes (hereinafter referred to as ZMZh) is limited to 8 mass%, however, from 2018 it is expected to reduce this parameter to 2 mass%. This is a global trend. Already now in Argentina, Brazil and Denmark the content of trans fats in milk fat substitutes is limited to 2%, and in Austria - 4%.

Meanwhile, the rejection of the technology of hydrogenation of vegetable oils, despite the recognition of the harm of TINHC to human health, is impossible, given its importance to the food industry as a whole and the high cost of producing high-quality solid fats that are usually of animal origin. Hydrogenation of vegetable oils and fats is carried out for various purposes:

- increase the resistance of natural oils and fats to oxidation during storage and processing;

- change in consistency, melting point.

Since milk fat substitutes and confectionery fats should have a relatively low melting point of 30–37 ° C, currently one of the main methods for their preparation is the incomplete hydrogenation of liquid vegetable oils (sunflower, soybean, rapeseed, cottonseed oil and their mixtures). However, fats obtained by this method have a high content of unsaturated FAs and, as a result, a rather high content of the TINFA fraction.

Full hydrogenation of vegetable oils reduces the content of unsaturated FAs, and it, of course, could be used to reduce the content of the TINFA fraction, in particular, to less than 1%, if it were not for the fact that the products of the complete hydrogenation of liquid vegetable oils have too high a melting point (over 75 ° C), high hardness and high crystallization rate, which allows them to be used only in soap making, in the production of surfactants and in the manufacture of a number of technical products. In addition, the complete hydrogenation of liquid vegetable oils is an extremely energy-intensive process and requires a large amount of hydrogen. The hydrogenation reaction is highly exothermic, has a complex profile of heat generation over time. Meanwhile, the walls of the hydrogenation reactors are made very thick in order to prevent hydrogen leakage, therefore it is difficult to remove excess heat from the reaction mixture, and in order to complete the reaction, the process has to be interrupted periodically to cool when the critical temperature reaches 200 ° C, which leads to significant unproductive losses . Pipelines for the removal of finished products, pumps, tanks of finished products, on the contrary, need heating to prevent crystallization. All this makes the equipment for the complete hydrogenation of oils extremely capricious, easily vulnerable, especially during emergency shutdowns of production.

Vegetable fats or their fractions with a high content of solid triglycerides (TTG) (in particular, fats and their fractions mentioned in clause 4.2.1 of GOST R 53796-2010 and GOST R 31648-2012 “Milk substitutes” could also be used to obtain ZMZH fat ”, palm oil and its fractions), since they have an initially high melting point and, to obtain a melting profile close to milk fat, hydrogenation is either not required, or a minimum degree of hydrogenation is necessary, or you can limit yourself to adding a minimum amount of hydrogenated x oil. However, these fats and their fractions contain a large number of short-chain FAs, especially palmitic (C16: 0), which, according to the World Health Organization, can increase the incidence of cardiovascular diseases.

Thus, as will be understood by a person skilled in the art, the problem to be solved is that none of the existing approaches makes it possible to obtain milk fat substitutes from natural large-capacity raw materials that satisfy immediately three criteria:

- melting point 30 ÷ 37 ° C,

- low content TINZHK,

- low content of harmful short-chain LCDs.

SUMMARY OF THE INVENTION

To avoid any ambiguity and ambiguity, the following reservations should be made:

1) In all cases, unless otherwise specified, iodine value is in grams I _2/100 gram sample;

2) in all cases, unless otherwise indicated, the acid number is given in grams KOH / gram of sample;

3) in all cases, unless otherwise indicated, by the value indicated in percent, we mean mass percent,

4) in all cases, unless otherwise indicated, when indicating the ratios between the components of the mixtures, we mean the ratio by weight,

5) in all cases, unless otherwise indicated, the accuracy of the digital values is determined by the number of decimal places, and if the number of characters is not given, the accuracy is ± 10%.

The objective of the present invention is to solve the problem identified in the section "LEVEL OF TECHNOLOGY", to create a technologically advanced method for producing salomas and ZMZH, as well as to obtain ZMZH, which in its physical properties would be as close to milk fat and at the same time would contain no more than 8% TINZHK.

The technical results that are achieved when implementing the method of obtaining the above ZMZH include:

1) reduction of hydrogen consumption per unit mass of finished products during the implementation of almost complete hydrogenation;

2) a decrease in the amount of heat released per unit mass of the reaction mixture with complete hydrogenation;

3) simplification of equipment and reduction of energy costs for heating pipelines, pumps and storage tanks by reducing the melting temperature of the hydrogenation product to 70 ° C or less;

4) obtaining hydrogenated fat with a TINFA content of less than 2%;

5) obtaining a milk fat substitute with a TINFA content of less than 8%;

6) a decrease in the palmitic acid content in comparison with methods for producing ZMZh based on the use of palm oil and its fractions due to dilution with products of complete hydrogenation of FAs with a carbon chain length of 18 and above from liquid vegetable oil.

The present invention is based on the fact that, as it was unexpectedly discovered, the dilution of liquid oils with a high content of unsaturated FA vegetable oils with a high content of lauric acid allows to obtain the above technological advantages, and further transesterification of the obtained deep hydrogenation product with liquid vegetable oil allows to obtain ZMZh with a melting profile very close to natural milk fat, while the total number of short-chain FAs was reduced ( In comparison with ZMZH based on palm oil and its fractions) due to the fact that in the finished product, - milk fat substitutes, - increased stearic acid content (C18: 0), which according to the World Health Organization has no effect on LDL cholesterol.

Thus, in accordance with the present invention, a method for producing an oil and fat product (salomas), characterized in that in it

(1) prepare the mixture

(a) one or more optionally fractionated natural oils, with an initial natural content of mono- and polyunsaturated fatty acids with a carbon chain length of 18 and greater than at least 50%; and

(b) one or more optionally fractionated oils with an initial natural lauric acid content of more than 50%, so that the content of lauric acid in the resulting mixture is at least 15%, and its iodine number is 60 ÷ 20,

(2) the mixture obtained in step (1) is hydrogenated to an iodine number of at most 10.

Preferably, the ratio between the amount of fatty acids in said mixture with a chain length of 18 or more to the rest of the fatty acids is not more than 1: 1.5.

Preferably, said oil (a) is selected from the group consisting of sunflower oil, soybean oil, rapeseed oil, cottonseed oil, mustard oil, corn oil, linseed oil, hemp oil, camelina oil, rape oil, grape seed oil, or mixtures thereof.

It is especially desirable when said oil (a) is a sunflower oil.

It is advisable when the mentioned oil (a) has an iodine number of 100 ÷ 170.

Preferably, said oil (b) is selected from the group consisting of palm kernel oil olein, babassu oil, plum seed oil, tucuma palm oil, murumuru palm oil, coconut oil, ukubub oil, or mixtures thereof.

The content of lauric acid in these oils is indicated below,%:

Babassu oil about 50 palm kernel oil 47 ÷ 51 plum seed oil about 48 Tucum palm oil (Astrocaryum vulgare) 42.5 ÷ 48.9 Murumuru palm oil (Astrocaryum muramuru) approximately 42.5 Coconut oil 39 ÷ 54 ukubu oil (Virola surinamensis) 15 ÷ 17

Desirably, when said oil (b) is palm kernel oil olein.

It is especially desirable when said oil (b) is a mixture of palm kernel oil olein and palm kernel stearin.

It is advisable when the mentioned oil (b) has an iodine number of 15 ÷ 25.

Preferably, when the acid number of the mixture of said oils (a) and (b) is less than 0.2.

It is especially preferred that the anisidine number of the aforementioned oils (a) and (b) is less than 8.

Preferably, when in the above method, the hydrogenation is carried out to the iodine number, at most 10.

Preferably, when the hydrogenation is carried out to an iodine number, at most 1.

Also, in accordance with the present invention, there is provided salomas obtained by the above method.

Another object of the present invention is a method for producing an oil and fat product, in which the aforementioned vegetable oil (a) is added to the aforementioned salomas to achieve an iodine number of the mixture of 50-110 and a melting point of the mixture of 40-50 ° C and transesterification is carried out.

In one embodiment of this method, the aforementioned oil (b) and / or partially hydrogenated oil (a) with a melting point of 30 ÷ 45 ° C are added to the obtained product to achieve a total melting point of 27 ÷ 36 ° C and a solid triglyceride content close to milk fat.

Another object of the present invention is a milk fat substitute obtained by any of the above methods.

It is desirable when the melting temperature of said ZMZh is 27 ÷ 36 ° C.

It is especially desirable when the content of transisomers of fatty acids in said ZMZH is less than 8%.

Preferably, when the content of stearic acid in said ZMZH exceeds the content of palmitic acid.

ZMZH can be used, in particular, for the production of spreads, curd, cheese, processed cheese products, ice cream, sour cream and cream.

Further, the present invention will be illustrated with specific examples of implementation.

BRIEF DESCRIPTION OF THE DRAWINGS

In FIG. 1 shows the melting profile of a comparison salomas obtained by complete hydrogenation of a 100% liquid oil (LM) and a salomas according to the invention obtained by complete hydrogenation of a mixture of a liquid oil (LM) and lauric fat.

In FIG. 2 shows a comparative characteristic of the dependence of TSH content in milk fat and in the invented ZMZH in the temperature range from 10 to 35 ° C.

DETAILED DESCRIPTION OF THE INVENTION

The methods, salomas and substitute described above are further explained with specific examples.

EXAMPLE 1

Comparison of the technology for the complete hydrogenation of sunflower oil and the technology according to the invention

To obtain salomas, raw materials are used that meet the requirements listed below.

Sunflower oil and lauric fat are mixed in a ratio of 1: 1.22 by weight, a nickel catalyst is added and fed to hydrogenation.

The technological parameters of the hydrogenation of pure sunflower oil (comparative example) and the mixture according to the invention are presented below.

It was found that hydrogenation of a mixture of sunflower oil with lauric fat requires a significantly lower amount of hydrogen, and the reaction proceeds faster.

After completion of the reaction, nickel is separated from the obtained product in two stages. To clean the hydrogenated mixture from traces of a nickel catalyst, it is filtered using a self-cleaning cartridge filter that does not require prior application of a filter layer. After cleaning the product on a cartridge filter, demetallization is carried out on vertical and polishing filters. After final filtration in demetallized edible salomas, the residual nickel content does not exceed 0.2 mg / kg (according to TP TC 021, the nickel content in salomas is not more than 0.7 mg / kg).

Physico-chemical characteristics of the obtained salomas are presented below.

The melting point of comparative salomas was 75 ° C, invented - 60 ÷ 70 ° C.

The melting profile of comparative salomas based on 100% sunflower oil and invented salomas obtained from a mixture of sunflower oil with lauric fat in a ratio of 1: 1.22 is depicted in FIG. one.

The invented salomas were transesterified with liquid vegetable oils, as a result, ZMZh meeting the requirements of TP ТС 024/2011 "Technical regulations for oil and fat products", with TINZHK content up to 8%, TSH content at 35 ° C - not more than 5%, and with temperature melting not more than 36 ° C.

The melting profile of the invented ZMZH, as shown in FIG. 2, similar to natural milk fat.

In addition, the content of palmitic acid (C16: 0) is reduced, on the one hand, due to stearic acid (C18: 0) (which is the product of the complete hydrogenation of LC sunflower oil), and on the other hand, due to transesterification with liquid vegetable oil, which practically does not contain short-chain LCDs.

As follows from the table below, the palmitic acid content in the ZMG according to the invention is lower than in the known ZMZ obtained from fats with a high TSH content (O'Brien R. Fats and oils. Production, composition and properties, application).

EXAMPLE 2

Obtaining a milk fat substitute from a mixture of sunflower oil and palm kernel oil olein

Salomas was obtained by hydrogenation of a mixture of sunflower oil and palm kernel oil olein.

The composition of the feedstock is presented in the table:

The iodine number of sunflower oil was 128 ÷ 140, the olein of palm kernel oil was 22 ÷ 27.

Sunflower oil is mixed with olein palm kernel oil to obtain a mixture with an iodine number of 70 ÷ 90.

The mixture of oils is heated to a temperature of 130-140 ° C, a nickel-based catalyst is added at a rate of 0.8 ÷ 2 kg / t and hydrogen is supplied to the reactor at a rate of 86 m ³ / t.

Upon completion of the hydrogenation process, the iodine number of salomas is not more than 1, the content of TINFA is not more than 1%.

The resulting salomas are mixed with sunflower oil until the iodine number of the mixture is 65 ÷ 95.

The mixture is subjected to chemical transesterification, for which it is heated to 105 ÷ 110 ° C, dried under vacuum conditions of 10 mm Hg, a catalyst is introduced - sodium methylate at the rate of 1 kg / t - and the mixture is allowed to react for 30 minutes.

Then, a citric acid solution is added to deactivate the catalyst.

The indicators of the initial mixture and transesterified fat are presented in the table:

The melting point of transesterified fat is 35 ÷ 42 ° C.

The obtained transesterified fat is mixed with palm oil olein and partially hydrogenated oil with a melting point of 33–39 ° C to achieve a melting point of 33–36 ° C and a TSH content close to natural milk fat.

The resulting fat mixture is deodorized to obtain an impersonal taste and smell.

EXAMPLE 3

Getting ZMZH from a mixture of sunflower oil and a mixture of olein palm kernel oil and stearin palm kernel oil

Salomas are obtained by hydrogenating a mixture of sunflower oil and a mixture of palm kernel oil olein and palm kernel stearin.

The composition of the feedstock is presented in the table:

The iodine number of sunflower oil is 128 ÷ 140.

The iodine number of a mixture of lauric oils is 14.1 ÷ 21.

The iodine number of the mixture is 60 ÷ 95.

The resulting mixture is heated to a temperature of 130 ÷ 140 ° C, a nickel-based catalyst is added 0.8 ÷ 2 kg / t and hydrogen is fed into the reactor (flow rate - 78 m ³ / t).

Upon completion of the hydrogenation process, the iodine number of salomas is not more than 1, the content of TINFA is not more than 1%.

The resulting salomas are mixed with sunflower oil until the iodine number of the mixture reaches 60 ÷ 90 and the resulting mixture is subjected to chemical interesterification, for which the oil is heated to 105 ÷ 110 ° C, dried under vacuum 10 mmHg, the catalyst is added - sodium methylate based 1 kg / t - allow the mixture to react for 30 minutes, after which the catalyst is deactivated with a solution of citric acid.

The indicators of the initial mixture and transesterified fat are presented in the table:

The melting point of the obtained transesterified fat was 35 ÷ 42 ° C.

The obtained transesterified fat is mixed with palm oil olein and partially hydrogenated oil with a melting point of 33 ÷ 39 ° C to achieve a melting point of 33 ÷ 36 ° C and the required TSH content and deodorized to obtain an impersonal taste and smell.

Physico-chemical characteristics of the finished product are presented in the table:

The ZMZh obtained is as close as possible in physical and chemical characteristics to milk fat, meets the requirements of current legislation - the technical regulation of the Customs Union 024/2011 "Technical regulation for oil and fat products." ZMZh possesses good plasticity, high thermal stability, is optimized in fatty acid composition, due to the high content of polyunsaturated FAs.

Claims (23)

1. The method of obtaining oil and fat product (salomas), characterized in that it (1) prepare the mixture (a) one or more optionally fractionated natural oils, with an initial natural content of mono- and polyunsaturated fatty acids with a carbon chain length of 18 and greater than at least 50%; and (b) one or more optionally fractionated oils with an initial natural lauric acid content of more than 50%, so that the content of lauric acid in the resulting mixture is at least 15%, and its iodine number is 60 ÷ 120, (2) the mixture obtained in step (1) is hydrogenated to an iodine number of at most 10. 2. The method according to p. 1, characterized in that in it the ratio between the amount of fatty acids in said mixture with a chain length of 18 or more to other fatty acids is not more than 1: 1.5. 3. The method according to claim 1, characterized in that said oil (a) is selected from the group consisting of sunflower oil, soybean oil, rapeseed oil, cottonseed oil, mustard oil, corn oil, linseed oil, hemp oil, camelina oil , rape oil, grape seed oil or mixtures thereof. 4. The method according to p. 1, characterized in that in it the aforementioned oil (a) is a sunflower oil. 5. The method according to p. 1, characterized in that in it the mentioned oil (a) has an iodine number of 100 ÷ 170. 6. The method according to claim 1, characterized in that said oil (b) is selected from the group consisting of palm kernel oil olein, babassu oil, plum seed oil, tucum palm oil, murumuru palm oil, coconut oil, ukubub oil or them mixtures. 7. The method according to p. 1, characterized in that in it the said oil (b) is olein palm kernel oil. 8. The method according to p. 1, characterized in that in it the said oil (b) is a mixture of olein palm kernel oil and stearin palm kernel oil. 9. The method according to p. 1, characterized in that in it the mentioned oil (b) has an iodine number of 15 ÷ 25. 10. The method according to p. 1, characterized in that in it the acid number of the mixture of the mentioned oils (a) and (b) is less than 0.2. 11. The method according to p. 1, characterized in that in it the anisidine number of the aforementioned oils (a) and (b) is less than 8. 12. The method according to p. 1, characterized in that in it the hydrogenation is carried out up to the iodine number, at most 10. 13. Salomas, characterized in that it is obtained by the method according to any one of paragraphs. 1-12. 14. A method for producing an oil and fat product, characterized in that the above-mentioned vegetable oil (a) is added to the salomas according to claim 13 until the iodine number of the mixture is 50 ÷ 110 and the melting temperature of the mixture is 40 ÷ 50 ° C and transesterification is carried out. 15. The method according to p. 14, characterized in that in it to the product obtained add the aforementioned oil (b) and / or partially hydrogenated oil (a) with a melting point of 30 ÷ 45 ° C to achieve a total melting point of 27 ÷ 36 ° C and solid triglycerides close to milk fat. 16. A milk fat substitute, characterized in that it is obtained by the method according to any one of paragraphs. 14 or 15. 17. The substitute according to p. 16, characterized in that its melting point is 27 ÷ 36 ° C. 18. The substitute according to claim 16, characterized in that the content of transisomers of unsaturated fatty acids in it is less than 8%. 19. The substitute according to claim 16, characterized in that the content of stearic acid in it exceeds the content of palmitic acid.

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