SU604552A1 - Method of obtaining solid fat for confectionery articles - Google Patents

Description

equal to 34.5-35, and the hardness rises iia 50-70 units and reaches 850-920 g / cm.

Before deodorization, the obtained product is washed with hot water and treated with ground soil. Deodorization is carried out at 190-230 ° C and a residual pressure of 3-10 mm Hg. Art., which ensures the removal of methyl or ethyl esters H1nnyh acids and free fatty acids.

Example 1. 60% of refined palm kernel oil and 407 ° of refined cottonseed oil are mixed and subjected to hydrogenation in an autoclave in the presence of 0.8 kg (calculated as metallic nickel) of a copper – nickel catalyst (copper: nickel 1: 1) per ton of fat. The process is carried out at a temperature of 200 ° C and an overpressure of hydrogen of 0.5-1.0 kgf / cm to obtain a product with a melting point of 4 ° C, 8 ° C and an iodine number of 18. Next, the hydrogenated fat after neutralization and removal of stock flow is dried at a residual pressure of 3- lO mmHg Art. to a moisture content of not more than 0.157 °, after which it is cooled to 60 ° C.

The transesterification of dry fat is carried out in an industrial reactor equipped with a stirrer. For this purpose, 0.1% (by weight of fat) of sodium methoxide is added to the fat under vacuum and stirred for 60 minutes until the refractive index decreases by 0.0010 units. and melting points up to 34.8 ° C. Then the fat is washed from the soap with hot water and dried in a known manner.

The interesterified fat is mixed with the product of deep hydrogenation, for which 2% (by weight of fat) molten cotton stearin (hydrogenated cotton oil with iodine number 4.5) is introduced into the apparatus with interesterified fat with mixing and stirred for 15 minutes. The fat is deodorized for 3 hours at 210 ° C and a residual pressure of 3 mm Hg. Art. up to a refractive index of 1.4452.

The resulting solid fat has the following characteristics:

Temperature, ° С:

complete melt 36.0

melting 35.0

congeal 31.2

Hardness at 20 ° С: according to Kaminsky, g / cm880

according to Volarovich, g / cm 3860

Solid triglycerides content at 20 ° С,% 62.8

Example 2. 70% of refined palm kernel oil and 30% of refined cottonseed oil are mixed and hydrogenated in an autoclave in the presence of 1 kg (calculated as metallic nickel) of a nickel quartz catalyst per ton of fat. The process is carried out at 210 ° C to obtain a product with a melting point of 42.3 ° C and an iodine number of 15.8. Hydrogenated fat, containing 0.1% free fatty acids and 0.01% moisture, is non-esterified in an industrial reactor at a temperature in the presence of 0.1% sodium methoxide until the refractive index drops by 0.000a units; the melting point of the fat becomes J4 ,. After the transesterification is completed, the liquids are washed from the soap with hot water and dried in a known manner. To the dried fat, 4% (by weight of fat) cotton stearin is added with stirring and mixed for another 15 minutes. Then the fat is stripped at i90 ° C and a residual pressure of 3 mm Hg. st ..

The resulting solid fat has the following characteristics: Temperature, ° C:

full melt 35.9

melting 34.8

congeal 30.8

Hardness at 20 ° С:

on Kamensky, g / cm900

according to Volarovich, g / cm 4000

The content of solid triglycerides at 20 ° C,% 63,8

Example 3. A mixture consisting of 707 ° refined tallow oil and Zoogurt oil is hydrogenated in an industrial autoclave as in Example 1 to obtain a product with a melting point of 44 ° C. The hydrogenated fat is transesterified, mixed with 27o of fully hydrogenated beef tallow (iodine number 2) and deodorized as in Example 1.

The resulting solid fat has the following characteristics: Temperature, ° C:

melted 36.0

melting 35.0

congeal 31.3

Hardness at 20 ° С:

Kaminsky, g / cm850

according to Volarovich, g / cm 3780

Solid triglyceride content at 20 ° С,% 62.2

The introduction of this method in the industry will reduce the duration of the hydrogenation process, reduce the consumption of catalyst, hydrogen, palm kernel oil, as well as reduce the total notiri of the target product.

According to preliminary calculations, the transition to the proposed method gives under production conditions a cost reduction of at least 60 rubles. per ton of solid pastry fat.

Claims (1)

Invention Formula Method for producing solid confectionary fat by hydrogenating a fat mixture containing palm kernel oil and natural triglycerides of higher fatty acids, separate deep hydrogenation of fats that do not contain lauric triglycerides, mixing of hydrogenates, transesterification, refining and deodorization, characterized in that, in order to accelerate the research institute of the process, increase the yield of the finished product and improve its quality, the mixture is hydrogenated to the iodine number 14-18, and the remaining HoipoB to the iodine number 1-5, the hydrosesterification is subjected to hydroge-5 nisat obtained from the mixture, and mixing it with the second hydrogenate is dried; 6 after transesterification, the ratio of the mixed components is 95–98% to 5–2% of the weight of the finished mixture. Sources of information taken into account in the examination 1. Patent Switzerland No. 480805, cl. A 23 D 5/02, 1969.