SU697557A1 - Method of producing hydrogenated fat - Google Patents

Description

(54) METHOD OF OBTAINING SALOMASS

The invention relates to methods for the industrial processing of vegetable oils and can be used in the preparation of edible hydrogenated oils and hydrogenated phosphatides used in the production of margarine products, confectioneries, bakery and other products of the food industry.

The known methods for the preparation of hydrogenated phosphatides13 involve the preliminary separation of phosphatides from oils by the method of hydration, the preparation of phosphatide concentrates, their degreasing (in a number of cases) and the hydrogenation in solvents by various methods.

The simultaneous hydrogenation of oil and phosphatides eliminates the stage of preliminary removal of phosphatides, leading to a significant decrease in their quality, and the need for their subsequent introduction of margarine as emulsifiers into the fatty basis of margarine. The resulting hydrogenated phosphatide salomas can be directly used in the manufacture of food products (for example, margarine,., R / lao products, etc.).

There is a known method of hydrogenating vegetable oils containing phosphatides on a powdered catalyst containing complex arenechromotricarbonyl compounds 1.

Hydrogenation is carried out at 175, 200 and 220 s for 5 hours. The content of linoleic acid in the final product is 23.5-43.9%. After hydrogenation, the oil is subjected to special purification with organic or mineral acids to remove traces of the chromium complex.

However, when using an arene-tromocarbonyl catalyst in the fat mass, rather stable compounds of hrsma are formed, which leads to the need for additional operations on the treatment of organic or mineral acids and the removal of their residues from the fat mass. With such acid treatment of fatty phosphatides: those present in the hydrogenated oil are significantly destroyed; The resulting elomas correspond to the requirements imposed on food fat (high subnumber, low trans isomer content). The closest technical solution: the proposed one is a method of obtaining linomas, extracting the oil-containing material with an organic solvent, separating miscella containing 25–35 g of oil, neutralizing the latter, hydrating, hydrogenating and distilling the solvent 2. In this method, 30% of the hexane miscella are hydrogenated at 60 ° C in a continuous manner on the cell catalyst, while the hydrogenation micelle undergoes a thorough Chachist, in the result of which phosphatides are removed. The aim of the invention is to obtain a lard containing hydrated phosphatides and thus deposited in its physiological value. For this, according to the proposed method, a non-hydrated miscella is subjected to neutralization using an aqueous alkali solution as a neutralizing agent at a concentration of 15-25 g / l at 55-60 ° C, and a directly neutralized misdela with phosphatides is sent for hydrogenation. After distillation of the solids, the hydrogenated phosphates can be isolated as an independent product by the hydration method. The proposed method for producing salomas is as follows. The oil-containing material is extracted with an organic solvent, separates miscella containing 25-35% of oil, and neutralizes it. Neutralization is carried out with an alkali solution with a concentration of 15-25 g / l. Carrying out neutralization in such cases ensures the withdrawal of an undeclared 62, 6 25.9

5.3

11.3 73.0

9.5

5.7

68.1 14.6

tracks 6.8 81.6

0.68

130.7

82.3

0.62

89.9

11.6

3.6

Claims (2)

11.6 body components (free fatty acids, dyes, etc.) and the preservation of phosphatides. Then neutralized non-hydrated miscella is subjected to hydrogenation. The hydrogenation process is carried out in the presence of a nickel-based catalyst, such as alloyed nickel-titanium-aluminum, at 60-, pressure 1.-10 - 2-. , until an iodine number of 65-85% E is reached. After distilling off the solvent, food-grade salomas containing hydrogenated phosphatides are obtained. The obtained hydrogenated phosphatides can be isolated as an independent product by the hydration method. An example. Sunflower miscella in the amount of 350 g with a 35% oil mist neutralize with water. sodium hydroxide solution with nprf stirring. Alkali concentration 20 g / l. The soap solution is separated, and the remainder of the soap is removed from the miscella with a mild solution of citric acid. The refined oil in the solvent is hydrogenated in a column-type laboratory setup on a stationary nickel-titanium-agaominium; catalyst. The process is carried out at 70 ° C, a hydrogen pressure of 2-10 Pa and a feed rate of 180 ml / min. To obtain phosphatides as a standalone product, the original oil and the hydrogenated fat in the experiment after distillation of the solvent is hydrated with 2% water at 75-80 s and stirring . The resulting phosphatide pellet is separated in a centrifuge (P-5000 rpm, T-3 min) and dried under vacuum. The results of the analysis of samples of oil, salomas and phosphatides are presented in the table. The process of saturation of radicals with the fatty acids of sunflower oil proceeds with a fairly high selectivity and provides food salomas. At the same time, the process of saturation of phosphatide fatty acid radicals proceeds with high efficiency (an iodine number close to 0 is reached) with minimal adsorption of phosphatides on the catalyst (the content of phosphatides decreases from 0.68 to 0.62, calculated on the basis of stearooleolecithin). Chromatographic studies have shown that phosphatides derived from oil before and after hydrogenation have an identical fractional composition. Thus, a method for hydrogenating vegetable oils containing phosphatides, proposed as an invention, makes it possible to obtain hydrogenated fats containing hydrogenated phosphatides for direct use in the production of margarine, bakery and confectionery products. The isolated hydrogenated phosphatide concentrate has high quality indicators (high oxidative stability due to hydrogenation of the radicals of unsaturated acids with preserving emulsifying properties), therefore the quality of products with its use is increased and its application possibilities expand. Claim 1. A method of obtaining fat oil, which involves extracting an oil-containing material with an organic solvent, separating an oil-containing mission, neutralizing the oil, hydrogenating and distilling the solvent, so as to obtain and increase hydrogen-containing phosphatides. by its physiological value, a non-hydrated miscella is neutralized using an aqueous solution of an alkali with a concentration of 15-25 g / lp as a neutralizing agent ri 55-60 ° C and directly neutralized phosphatide miscella are sent for hydrogenation. 2. Method POP.1, distinguished by the fact that, after distilling off the solvent, the hydration is carried out. Sources of information taken into account during the examination 1. Patent of France 12,26290, cl. C 11 C, published. 1975. 2 .. Patent of England 870393 ,, CL. / 1 / A, published. 1957 (prototype).