SU905269A1 - Method for hydrogenating vegetable oil - Google Patents

Description

(54) METHOD FOR HYDRATING VEGETABLE OIL

The invention relates to the purification of vegetable oils to obtain phosphatide concentrates and can be used in the oil and fat industry.

Known methods of hydration of vegetable oils and fats with water 11.

However, the sprays do not provide high quality hydrated oils and phosphatide concentrates.

Closest to the present invention is a method of hydrating vegetable oil by treating it with an electrolyte solution containing sodium chloride and separating the phosphatide emulsion 2.

The electrolyte solution is heated to 40-50 ° C and injected into the oil heated to 40-50 ° C with stirring followed by separation of the phosphatide emulsion.

However, in oils hydrated in this way, residual amounts of phosphatides are large. In addition, the resulting oils and phosphatide concentrates are not sufficiently resistant to oxidation during storage.

The purpose of the invention is quality improvement. mgsla and phosphatides due to more complete removal of the latter from the oil and an increase in the resistance of the oil p to phosphatides to oxidative damage.

The goal is achieved by the fact that in the method of hydration of vegetable oil by treating it with an electrolyte solution containing common salt and separating a phosphatide emulsion electrolyte solution

10 additionally contains citric sour and monosodium citrate in the following ratio of components, parts by weight: salt 0.1-1.75, citric acid 1.0-3.5, monosubstituted citric15 acid sodium 1.0-4.0 and water 200-500.

Treatment with the electrolyte solution is carried out at 20-80 C.

The proposed method is carried out in the following manner.

20

Unrefined oil is hydrated at 50-80 ° C and vigorously stirred with a solution of a complex electrolyte consisting of citric acid, monosodium citrate, sodium chloride, and water in a ratio of (1-3.5): (1-4): (0, 1-1,75):: (200-500), respectively, in the amount of 0.5-2% by weight of the oil. The proposed amount of each of the components selected based on the pH of this solution in the range of 2-5. The mixture obtained is divided into hydrated oil and a phosphatide emulsion. Then the oil and phosphatide emulsion are dried under vacuum. The mechanism of deep extraction of phosphorus-containing and other oil-related substances is that citric acid and a single-substituted sodium citrate, which are included in a solution of a complex electrolyte, contribute to the destruction of complex non-hydratable phosphopipid complexes and sodium chloride deprotonates the medium, shifting the physical-chemical reaction balance. The stability of the hydrated oil and phosphatide concentrate obtained by this method is due to the presence of some residual amount of citric acid in them, which reduces the rate of oxidative processes during storage. Example 1. Unrefined pressed sunflower oil in an amount of 10 kg with an acid number of 3.15 mg KOH, a color of 12.0 mg 3, phosphatides containing 0.58%, unwashed substances 0.89% and a peroxide number 0.081% Uj in the laboratory The conditions are hydrated at 80 ° C and vigorous stirring of 0.1 kg of a complex electrolyte consisting of citric acid, monobasic sodium citrate, sodium chloride, and water in a ratio of 3.5: 1: 1.75: 500, respectively. The resulting mixture is separated into hydrated oil and a phosphatide emulsion. Samples of oils and phosphatide concentrates, obtained by the known and proposed methods, are analyzed according to all basic qualitative indicators. Table 1 lists the qualitative indicators of hydrated oils. 1. Qualitative indicators of phosphatide concentrates are given in table. 2. As can be seen from the data obtained, treating the oil with an aqueous electrolyte solution has a positive effect on the quality of the products obtained. The residual content of phosphatides in the oil is almost 5 times less than when processing the oil according to a known method, with a decrease in color and a significant increase in the stability of both the hydrated oil and the resulting phosphatide concentrates. Example 2. Unrefined extraction axial oil in the amount of | 500 g with an acid number of 2.37 mg KOH, a color of 25 mg 3j, a phosphatide content of 2.87%, unwashed substances 1.15% and a peroxide number of 0.116% tJj under laboratory conditions are hydrated at 50 ° C and vigorous stirring 10 g complex electrolyte consisting of citric acid, monosubstituted sodium citrate, sodium chloride, and water in a ratio of 1: 4: 0.2: 200, respectively. The resulting mixture is separated into a hydrated oil and a phosphate-like: mulsia. In parallel, the oil is hydrated in a manner known per se. Qualitative indicators of hydrated oil are given in table. 3. Qualitative indicators of phosphatide concentrates are given in table. 4. From the table. 3 and 4 of the data shows that the hydrated oils and phosphatide concentrates obtained by the proposed method, by their quality indicators, are higher than in the case of oils and phosphatide concentrates obtained by a known method. Some increase in the acid number of the phosphatide concentrate seems to be due to the presence of free citric acid. Thus, the use of the proposed method of hydration of vegetable oils provides improved quality indicators of hydrated oil and phosphatide concentrate due to more complete removal of phosphorus-containing substances, as well as reduction of oxidation resistance during storage of hydrated oils and phosphatidic concentrates.

Indicator

Acid number, mg KOH Color, mg 3 Content,%:

phosphatides

Permeable peroxide value,% Ez

after 10 days

Indicators

Color, mg Dj Content,%:

moisture

phosphatides

oils

Acid Number of Oil Phosphatide Concentrate

Peroxide number,% 3 after 10 days

Table 1

table 2

8.0

Claims (2)

1.5 63.7 34.5 9.3 0.085 0.098 Formula of the invention 1. A method for the hydration of vegetable oil by treating it with an electrolyte solution containing sodium chloride and separating a phosphatide emulsion, characterized in that, in order to increase Table 3 the quality of the oil and phosphatides due to a more complete elimination of the latter from the oil, as well as the improvement of the Stokestoyomas and phosphatides to oxidative damage, the electrolyte solution additionally contains citric acid and monosodium citrate 9 90526910 sodium in the following ratio of compo-sources of information, nents, parts: salt 0.1-1.75, taken into account during the examination citric acid 1.0-3.5, odnomeshenny1. Technology Guide sodium citrate 1.0-4.0 and water 200 and the processing of vegetable oils and fats. 500.5 T, 2. VNIIZh, 1973, p. 13-20. 2. The method according to p. 1 ,. about tl and ch and y y and y-2. Schmidt A. A. Theoretical foundations of the races by the fact that treatment with a solution of the electroline finalization of vegetable oils. M., Pishepromlit lead at 20-80 ° C. Izdat, 1960, p. 44 (prototype).