SE417441B - PROCEDURE FOR INSULATING POLERA LIPIDES FROM A MIXTURE OF POLERA AND OPOLERA CEREALICLIPIDES BY MIXING WITH THE WATER AND THEIR FOLLOWING Gravity Separation - Google Patents

Description

7109: 74-s e.g. stearyl-lactyl-lactate salts, tartaric acid esters and monoglycerides.

They give the bread an improved grain aroma, an increased volume, as well as improved texture and durability. The good effect of the polar cereal lipids in baking is previously known from e.g. Mac Ritchie: 5 J. Scí. FD Agric., G§ (l977), 53-58. Other uses are as an additive to starch-based foods such as pasta, mashed potatoes, gruel, where the product gives the food a shorter texture. The invention relates to the removal of non-polar lipids from the total extract, since these counteract the desired effects of said product types. It is therefore desirable that the isolation of the polar lipids be so effective that they will contain at most 25% by weight of non-polar lipids.

The process according to the invention is characterized in that the lipid mixture is mixed with water in such an amount that the lipid-water mixture contains at least 50% by weight of water, after which the mixture is subjected to a gravity separation, and that finally the heaviest oil-like phase formed in gravity separation is recovered. which contains the majority of the polar lipids. The lipid mixture is thus added with water, suitably distilled water, in such an amount that the lipid-water mixture contains at least 50% by weight of water. We have found 70% by weight of water to be a suitable water content. If the water content is higher than 80% by weight, the volume of the mixture becomes so large that the gravity separation creates difficulties. The temperature of the mixture should preferably be kept higher than 2500 in order for the desired phase to have a suitable consistency from a handling point of view. However, the temperature should be below 5000 to avoid fat oxidation. After 5-6 hours, phase equilibrium has been reached. The mixture is now subjected to gravity separation, preferably in a centrifugal separator. When centrifuged at 5000-10000 g, the phases have separated completely after 0.5-2 hours. The top, lightest phase is an oil that consists almost entirely of non-polar lipids, mainly triglycerides.

Below this phase is a pure water phase. The lowest, heaviest phase is a pale yellow oil-like phase which contains the desired polar lipids. We have found that this phase unexpectedly contains a high content of water, namely about 50-70% by weight, depending on the amount of water added. Despite this, the phase is immiscible with water.

The content of non-polar lipids in the oil-like phase containing the polar lipids can be reduced somewhat (from a maximum of about 25% to a maximum of about 10) if a salt is added to the water with which the lipid extract is added. . The salinity of the water is suitably 0.1% by weight. The salt is suitably a halogen salt of an alkali metal.

Example gel: The example deals with the preparation of a lipid mixture from wheat flour, isolation of polar lipids, and the use of the polar lipids in baking.

A. Lipid production from wheat flour. 10 kg of wheat flour was added to a mixer with Ä0 kg of water-saturated butanol. The mixer was run for 2 hours. The temperature of the mixture was 20-2500. The mixture was transferred to a centrifugal separator and centrifuged at 1800 g for one hour. This gave about 35 liters of liquid. This was evaporated by heating at 5000. A dry residue weighing about 160 g was obtained. It is important from a food point of view that the evaporation is complete, so that no organic solvent remains in the lipid mixture.

B. Isolation of polar lipids. 500 g of a lipid mixture of the kind prepared according to step A were added with 700 g of distilled water and stirred until a seemingly homogeneous mixture was obtained. The mixture was allowed to stand for 4 hours at 3000 without stirring. It was then transferred to a centrifugal separator and centrifuged at 5000 g for 1 hour. Thereby, two oil-like phases were obtained, separated by a water layer. The heaviest oil-like phase was recovered. It had a volume of 750 ml and was found to contain 70% water.

C. Baking.

Baking experiments were performed in a standardized manner according to methodology from the Seed Association in Svalöv. The wheat flour was so-called bakery mix from Kungsörnen. Fermenters and ovens made by Simons (England) were used. The polar wheat lipids of step B were added in an amount of 0.83% by weight of the amount of flour. For comparison, bread was baked with an equal addition of sodium stearyl-lactyl-lactate, and bread without any additional emulsifier additive. The following results were obtained. The porosity is given on a scale of 1-8, where the highest number indicates fine porosity. The elasticity of the crust is indicated on a scale of 1-6, where 6 indicates a very good elasticity. The bread appearance is given in a scale l-H, where l is the best value and indicates a flawless appearance. 77093711-8 i! Time to § Bread- Ingredients Bread- unaccept- Bread volume Porosí- elasti- appearance bel hard- ml tet citet hot * day: No additive, Iuo É 6 14 1 in Sodium stearyl- i ä -lalg fi yl-lactate; g in 0.85% On flour- 2 f Å amount É H80 § 6 2 l g 4 4: _ Polar Wheat Lipidsß 2 ¿acc. invention ¿f É. ,, lff 0.83% on mJo1-, '§ quantity § H90 g 6 6 l É 6 ¿I aIn addition, it was noted that the texture of the ingredients and taste of the baked bread was by far the best for the baking that contained the the polar wheat lipids. It is well known that emulsifier additive gives crumb to the bread, which was very clear in our comparison experiment.

The polar wheat lipids do not produce such effects.

Claims (1)

A method for isolating polar lipids from a mixture of polar and apolar cereal lipids, characterized in that the lipid mixture is mixed with water in such an amount that the lipid-water mixture contains at least 50% by weight of water, after which the mixture is subjected to a gravity separation, and that finally the heaviest oil-like phase formed during the gravity separation is recovered, which contains the majority of the polar lipids. PROMISED PUBLICATIONS: Sweden 91 909 (53 in: 3/01) Denmark 49 161, 58 234 Germany 298 373 (53 ins / m)