TR201911951A2 - RENDERING (ANIMAL BY PRODUCT FACILITY) FACILITY POWDER MONO COATED WITH MILK POWDER AND CHEESE WATER PROTEIN FROM BONE WASTE OIL, -DIGLYCERIDE OBTAINING METHOD - Google Patents
RENDERING (ANIMAL BY PRODUCT FACILITY) FACILITY POWDER MONO COATED WITH MILK POWDER AND CHEESE WATER PROTEIN FROM BONE WASTE OIL, -DIGLYCERIDE OBTAINING METHOD Download PDFInfo
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- TR201911951A2 TR201911951A2 TR2019/11951A TR201911951A TR201911951A2 TR 201911951 A2 TR201911951 A2 TR 201911951A2 TR 2019/11951 A TR2019/11951 A TR 2019/11951A TR 201911951 A TR201911951 A TR 201911951A TR 201911951 A2 TR201911951 A2 TR 201911951A2
- Authority
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- Turkey
- Prior art keywords
- mono
- diglyceride
- powder
- milk powder
- facility
- Prior art date
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- 239000000843 powder Substances 0.000 title claims abstract description 40
- 235000013336 milk Nutrition 0.000 title claims abstract description 22
- 239000008267 milk Substances 0.000 title claims abstract description 22
- 210000004080 milk Anatomy 0.000 title claims abstract description 22
- 238000009877 rendering Methods 0.000 title claims abstract description 14
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 5
- 238000000034 method Methods 0.000 title claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims description 7
- 239000002699 waste material Substances 0.000 title claims description 4
- 241001465754 Metazoa Species 0.000 title description 6
- 108090000623 proteins and genes Proteins 0.000 title description 3
- 102000004169 proteins and genes Human genes 0.000 title description 3
- 239000006227 byproduct Substances 0.000 title description 2
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 16
- 238000000576 coating method Methods 0.000 claims abstract description 16
- 235000021119 whey protein Nutrition 0.000 claims abstract description 16
- 239000011248 coating agent Substances 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 14
- 239000007921 spray Substances 0.000 claims abstract description 12
- 238000006243 chemical reaction Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 11
- 235000013351 cheese Nutrition 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 22
- 239000010908 plant waste Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 239000000047 product Substances 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 239000003925 fat Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 150000004702 methyl esters Chemical class 0.000 description 2
- 238000001000 micrograph Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241001237745 Salamis Species 0.000 description 1
- 241001272377 Uredo rangelii Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 150000001982 diacylglycerols Chemical class 0.000 description 1
- 239000013583 drug formulation Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000002073 fluorescence micrograph Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 231100000640 hair analysis Toxicity 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 150000002759 monoacylglycerols Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000001814 protein method Methods 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B13/00—Recovery of fats, fatty oils or fatty acids from waste materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Fodder In General (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
Buluş, rendering tesisi atık kemik yağından elde edilen mono-,digliserit emülgatörü püskürtmeli kutucu kullanılarak süt tozu ve peynir altı suyu proteini ile kaplanarak toz forma dönüştürülmesi ile ilgilidir.The invention relates to a powder form by coating with milk powder and whey protein using a spray can of mono-, diglyceride emulsifier obtained from the rendering plant waste bone oil.
Description
TARIFNAME RENDERING (HAYVANSAL YAN ÜRÜN ISLETMESI) TESISI KEMIK ATIK YAGINDAN SÜT TOZU VE PEYNIR ALTI SUYU PROTEINI ILE KAPLANMIS Toz MONO,-DIGLISERIT ELDE ETME YÖNTEMI TEKNIK ALAN Bulus, g. sektöründe kullanlßiak üzere, rendering tesisi kemik atllgyaglfitlan süt tozu ve peynir altßuyu proteini ile kaplanmlglmono-,digliserit elde etme yöntemi ile ilgilidir. ÖNCEKI TEKNIK Emülgatörler, yüzey gerilimini azaltarak gIIarEJ ince dispers yaplîla kavusmalarIEl saglayan maddelerdir, iki faz araleUaki yüzeyde bulunan serbest enerjiyi azaltarak ve süreksiz fazElqusturan damlacllZIarlEl etrafIa adsorbe edilmis bir film olusturarak stabiliteyi saglamaktadlîllar. GIlarI uzayan raf ömürlerine baglüolarak meydana gelebilecek fiziksel kusurlarEönleyen, reolojik, tekstür ve duyusal nitelikleriyle ilgili olumlu etkileri saglayan emülgatörler, günümüzde çok yaygI kullanllân g. katkü'naddeleri grubudur. Yag asitlerinin mono-,digliseritleri ise bu grupta yer almaktadlEI YaygI olarak 9. sektöründe yag ve su fazII beraber bulundugu ürünlerde stabiliteyi saglamak için kullanilan mono-,digliseritler genellikle bitkisel yaglardan elde edilmektedirler. DESCRIPTION RENDERING (ANIMAL BY-PRODUCT FACILITY) FACILITY BONE WASTE MILK POWDER FROM OIL AND POWDER COATED WITH Whey PROTEIN METHOD OF OBTAINING MONO,-DIGLISERIT TECHNICAL FIELD Bulus, g. To be used in the industry, the rendering plant bone waste oil, milk powder and It relates to the method of obtaining gglmono, diglyceride coated with whey protein. PRIOR ART Emulsifiers, by reducing the surface tension, bonds with fine disperse structure. are substances that provide the two phases, by reducing the free energy on the surface and discontinuous phaseHandling droplets by forming a film adsorbed around they provide stability. GIs occur due to their extended shelf life. Positive about its rheological, texture and sensory qualities Emulsifiers that provide effects are widely used today. additives group. Mono- and diglycerides of fatty acids are in this group. 9. In order to provide stability in the products in which oil and water phase II are found together in the sector. The mono- and diglycerides used are generally obtained from vegetable oils.
Türkiye'de kullanIi miktarII ayI[lZ| 500 ton civarIia oldugu tahmin edilen mono- yag ayrHÜiasIEönlemek için sosis ve salam gibi et ürünlerinde, hacim artlEnak ve nisasta redrogradasyonunu önlemek için flElEtlIJKI ürünlerinde, çözünürlük saglamak için ise baharat ve instant hazlEIçorba gibi ürünlerde kullanllBiaktadlE Mono-,digliseritler sadece 9. sektöründe degil aynlîtamanda ilaç formülasyonlarlEUa eczac[I]Kl alanIa, istenilen formun olusturulabilmesi için kozmetik ve kimya sektöründe yaygI kullanIi alanEl bulmaktadlEllar. Amount used in TurkeyII month[lZ| It is estimated that around 500 tons of mono- In meat products such as sausage and salami to prevent fat separation, increase in volume, starch and starch in FELETLIJKI products to prevent redogradation, and to provide solubility It can be used in products such as spices and instant soups. BiaktadlE Mono-, diglycerides only 9. not in the sector, but also in the field of drug formulations, pharmacists[I]Kl, the desired The hand, which is widely used in the cosmetics and chemical industry, to create the form. findingadlhands.
Kullanilan bu emülgatörler yurt dlSIEtIan ithal edilmektedir ve ülkemize herhangi bir üretimleri bulunmamaktadE Üretici firmalar mono-,digliseritleri bitkisel ve hayvansal yaglardan gerçeklestirmektedir. Mono-,digliserit üretimi dünya genelinde uzun y|]]hrdlEl enzimatik ve kimyasal teknikler uygulanarak yapllB1aktadlB Fakat rendering tesislerinin atlIZl yaglEldan elde edilen mono-,digliseritin süt tozu ve peynir altEtuyu proteini ile püskürtmeli kurutucuda kaplanarak toz forma dönüstürülmüs formu bulunmamaktadlB reaksiyonla yüksek saflitha monogliresit üretimi ile ilgilidir. Enzim olarak Iipaz enzimi kullanilöilgtlü Bitkisel yaglar, balllg yagüve rendering yagügibi hayvansal yaglar, yag kaynag &alarak kullanilâbilmektedir. Bulusla kübslandlglia üretim asamalarlEtzla farklUJKlar bulunmakta, özellikle teknik etkinin elde edilmesini saglayan slîlîlemülgatörün kaplama asamasIZHJulunmamaktadIEl W09931043 sayiEIJZpatente konu olan bulus, metil esterin gliseroliz reaksiyonu sonucu monogliserit eldesi ile ilgilidir. Metil esterin hayvansal ya da bitkisel kaynaklEblabiIecegi belirtilmistir. Aynlîsekilde bu bulusta da üretim asamaslia farklilIIEI bulunmakta, kaplama asamasEliJulunmamaktadlEl EP1660668 sayiÜJbatente konu olan bulus, mono ve diasilgliserolleri içeren emülgatörlerin enzimatik reaksiyonla üretimi ile ilgilidir. Bu bulusta, yagI bitkisel kaynakllîlalde edilmis oldugu, slîElformun vakum kurutucuyla katühale getirildigi belirtilmistir. Herhangi bir kaplama islemi adIiEliJulunmamaktadlEI Bulusta ise, rendering tesisi atilZlyagEdan elde edilen mono-,digliserit toz formda süt tozu ve peynir altlîlsuyu proteini ile kaplanarak elde edilmistir ve bu durum bulusun mevcut teknikten farklHJEIlîblusturmaktadIEl BULUSUN KISA AÇIKLAMASI Mono-,digliserit g. emülgatörlerinin bitkisel ve hayvansal kaynaktan eldesi mevcut teknikte bilinmektedir. Bulus konusu ile mevcut teknik arasIaki fark, rendering tesisi kemik atllgyagütlan elde edilmis olan mono-,digliseritlerin süt tozu ve peynir altElIozu ile kaplanmE olmasIlEl Bu teknik fark sayesinde, 9. emülgatörünün özelliklerinde beklenmedik etkiler elde edilmistir. Piyasada ticari olarak satlgti sunulan mono-,digliseritler ile klibslandlgiia emülsiyon olusturma ve reolojik özellikleri basta olmak üzere kaplanan emülgatörlerin daha üstün özelliklere sahip olarak bulunmustur. Özellikle floresan mikroskop görüntüleri incelendiginde emülsiyon ortamlarda kaplanmlgl toz örneklerin mikroskop görüntülerinde daha homojen, stabil dagilöilg yag taneleri gözlenmistir. Bu sekilde hazlElEinan emülsiyonlarda toz emülgatörlerin emülsiyon stabilitelerinin piyasadaki örneklerden daha üstün özelliklere sahip oldugu, emülsiyonlarda faz ayrIiII tespit edilmedigi görülmüstür (Sekil 1) Benzer sekilde yapllân reolojik analizler sonucunda hazlEIlanan emülsiyon örnekleri klibslandlglia piyasada hali hazEja satilan emülgatörler ile hazlEllanan örneklerin viskozite degerleri ortalama 10-15 m.Pa.s iken süt tozu ile kaplanmlglemülgatörler ile hazlEllanan emülsiyonlarda bu deger 43-45 m.Pas, peynir altlleuyu proteini ile kaplanan örneklerde 35-37 m.Pas aral[g]lEda tespit edilmistir. Bu durum kaplanan emülgatör örneklerinin daha klîamllîyapüâr gösterdigini ve üründe istenen akEkanllElözelliginin daha düsük miktarlarda katklîilnaddesi kullanarak saglanabilecegini göstermektedir. These emulsifiers used are imported from abroad and are not imported into our country. Manufacturers do not produce mono-, diglycerides of vegetable and animal origin. is made from oils. Mono-,diglyceride production has been around the world for a long time|]]hrdlEl by applying enzymatic and chemical techniques, yapllB1aktadlB However, the mono-, diglyceride obtained from the atlzl oil of rendering plants is milk powder and cheese. The form turned into powder form by coating with altituyu protein in a spray dryer. not availabledlB The reaction is related to the production of high purity monoglycerides. Iipase enzyme as enzyme used vegetable oils, animal fats such as balllg oil and rendering oil, oil It can be used by reference & taking. With the invention, the production stages and the differences with the cubes There is a coating of silîlemulgator, which provides the technical effect in particular. STAGEIZHNot being includedIel The invention, which is the subject of patent number W09931043, is the result of the glycerolysis reaction of methyl ester. It is related to the production of monoglyceride. The methyl ester may be of animal or vegetable origin. specified. Likewise, there are differences in the production stage in this invention, the coating asamasEli not being used dlEl The invention, which is the subject of the EP1660668 issue, is the use of emulsifiers containing mono and diacylglycerols. It is produced by an enzymatic reaction. In this invention, the oil is made from vegetable origin. It was stated that the slîElform was solidified with a vacuum dryer. any coating process name not included In the invention, milk powder in mono-, diglyceride powder form obtained from the rendering plant atilZlyagE and whey protein, which is the present case of the invention. different from the techniqueHJEIlIl BRIEF DESCRIPTION OF THE INVENTION Mono-,diglyceride g. Emulsifiers are available from vegetable and animal sources. known in the art. The difference between the subject of the invention and the existing technique is the rendering facility. mono-, diglycerides obtained from bone marrow fat with milk powder and cheese sub-Flake Thanks to this technical difference, the properties of the 9th emulsifier unexpected effects were obtained. Commercially available mono-, diglycerides coated with klibslandlgiia, mainly for emulsion formation and rheological properties. emulsifiers have been found to have superior properties. especially fluorescent When the microscope images are examined, it is seen that the powder samples coated in emulsion media More homogeneous and stable dispersed oil grains were observed in the microscope images. This Emulsion stabilities of powder emulsifiers in emulsions prepared in such a way phase separation in emulsions, which has superior properties than the samples. (Figure 1) Emulsion samples prepared as a result of similar rheological analyzes klibslandlglia of samples prepared with emulsifiers that are already sold in the market. While the viscosity values are on average 10-15 m.Pa.s, they are coated with milk powder and mixed with mulgators. In prepared emulsions, this value is 43-45 m. Rust, coated with whey protein. 35-37 m.Pas range[g]1 was detected in the samples. This is the coated emulsifier. samples show a more voluminous structure and that the desired fluidity feature in the product is more shows that it can be provided by using low amounts of additives.
AyrlEla enkapsülasyon teknigi ile toz forma dönüstürülen yag yap-eki emülgatörlerin raf ömrü süresi uzatüüilglve kullanIi kolayl[g]l3aglanml$tlü Raf ömrünün uzatllüiaslülül nedeni yag formunda olan ürünün toz forma dönüstürüldügü için EGER, oksijen vb. oksidasyon artlElEEl etkenlerle dogrudan temasII önlenmesi ve dolaylîlsîla oksidasyona baglEl bozulmalarI önüne geçilmesidir. The shelf of the oil additive emulsifiers, which are converted into powder form with the AyrlEla encapsulation technique. Relevant to prolonging the shelf life and ease of use Since the product in oil form is converted into powder form, EGER, oxygen, etc. oxidation Prevention of direct contact with conditional factors and indirectly related to oxidation deterioration is to be prevented.
Enkapsüle edilerek toz forma dönüstürülen emülgatörlerin kaplama malzemelerinin ucuz ve kolay ulasüâbilir olmasü son ürünün toz halde olmasEhedeniyle kullanl kolayllglEl saglamasElve raf ömrünün uzamasElgibi üstünlüklere sahiptir. Raf ömrü uzamasElsEl] formdaki emülgatörün duyusal ve oksidatif özellikler aç-dan daha uzun ömürlü olmasIlZl saglanmlgtlü Yaglarda oksidasyon yaglEl direk metal temasüoksijen ve lglKla muamele görmesi sonucunda ortaya çlEt[gEbilinmektedir. Mono-,digliserit emülgatörünün süt tozu ve peynir altlîsuyu proteini ile kaplanmasßonucunda bahsi geçen ortamlarla direk temasi] kesilmekte bu nedenle raf ömründe 12 ay uzama saglanmlgtlü Elde edilen emülgatör örneklerinin ticari degeri olan model ürünlerde denemeleri yapüîzhlgtlEve emsalleri ile yapüân külaslamalarda ürün yap-a da üstünlükleri oldugu belirlenmistir. Model ürün olarak yenilebilir sütlü buz (dondurma) örneklerinde çaIEIIBiIStlEI Duyusal analizler sonucunda tüketicilerin en çok begendigi ürünler toz kaplanmlsîl rendering tesisi atllgyagüle üretilmis emülgatörler olmustur. The coating materials of emulsifiers, which are encapsulated and converted into powder form, are inexpensive. It is easy to use and easily accessible due to the fact that the end product is in powder form. It has advantages such as providing Elve and extending its shelf life. Shelf life extension ElsEl] the emulsifier in the form should have a longer life in terms of sensory and oxidative properties. Provided oxidation oil in oils, direct metal contact, oxygen and lglKla treatment It is known that the result of seeing it. Milk powder of mono-,diglyceride emulsifier and direct contact with the aforementioned environments as a result of coating with whey protein] Therefore, a 12-month extension in shelf life is provided. Trials of the obtained emulsifier samples on model products with commercial value YapıîzhlgtlEve has superiority in making products in benchmarking with its peers. has not been determined. It can be used in edible milk ice (ice cream) samples as a model product. As a result of the sensory analysis, the products most liked by the consumers were powder coated. rendering facility has been atllgyagule produced emulsifiers.
Bulusu Açüilayan Sekillerin Tan milarü Sekil 1 : Süt Tozu (A), Peynir AltESuyu Proteini (B) ile Enkapsüle Edilmis Rendering Tesisi AtllZl Yagl:Mono,-Digliserit Örnekleri ve Kontrol Olarak Ifade Edilen HazlElMono-,Digliserit Emülgatörü Ile HazlEllanmElEmülsiyonlarI (C) Floresans Mikroskop Görüntüleri Sekil 2 : HPLC CihazEÖlçüm Sonuçlar. Göre Monogliserit, Digliserit ve Trigliserit Pikleri Gösterilmektedir. Description of Figures Explaining the Invention Figure 1: Milk Powder (A), Whey Protein (B) Encapsulated Rendering Plant AtllZl Fat: Mono-Diglyceride Samples and Preparation Expressed as Control Mono-,Diglyceride Emulsions Prepared with Emulsifier (C) Fluorescence Microscope Images Figure 2: HPLC DeviceMeasurement Results. Monoglyceride, Diglyceride and Triglyceride Peaks by It is shown.
BULUSUN DETAYLI AÇIKLAMASI Rendering tesisi atEIZl yagüldan elde edilen mono-,digliserit emülgatörü püskürtmeli kutucu kullanilârak süt tozu ve peynir altlîl suyu proteini ile kaplanarak toz forma dönüstürülmüstür. Bu islem öncesi süEformda mono-,digliserit üretilmistir. SlîElnono- ortamlîila gliserol (yag miktari. %15 oranIda), enzim (yag miktarin %10 oranIa) ve rendering tesisi ama yaglîlilave edilmis ve 70°C'de 5 saat reaksiyon çalkalamalElsu banyosunda, agzEkapalEtam siselerde gerçeklestirilmistir. Reaksiyon 50-80 °C slîlaklElZl arallgllüba ve 2-8 saat çalkalamalElsu banyosunda da gerçeklesebilmektedir. Reaksiyon esnasIa ortama ultrasonik su banyosunda ultrason uygulamasEû40 kHz frekans ile 60 dk boyunca) ve çözgen olarak aseton (1/1 yag/çözgen oranlîitla) ilave edilmistir. Ultrasonik banyo uygulamaslIbnzimatik gliseroliz reaksiyonunda enzim etkinligini artünaya destek saglamakta, bu sayede enzim ve substratüilan yag ile etkilesim artmakta ve daha verimli bir dönüsüm saglanmaktadlü Söz konusu dönüsüm trigliserit yap-da olan rendering atUZJ yag mono-,digliserit formuna dönüsmesidir. DETAILED DESCRIPTION OF THE INVENTION Mono-, diglyceride emulsifier spray can from rendering plant atEIZl oil powder form by coating with milk powder and whey protein. has been converted. Before this process, mono-, diglyceride was produced in the form. SliElnono- medium to glycerol (15% fat content), enzyme (10% fat content) and rendering plant but with oil added and reaction shake at 70°C for 5 hoursElsu It was carried out in full bottles in a mouth-watering bath. Reaction 50-80 °C with wet hands It can also be realized in arlglluba and 2-8 hours shaking Elwater bath. Reaction Application of ultrasound in an ultrasonic water bath to the environment during 60 minutes with a frequency of 40 kHz throughout) and acetone (1/1 oil/solvent ratio) were added as solvent. Ultrasonic bath application.Support to increase enzyme activity in the enzyme glycerolysis reaction. Thus, the interaction with the enzyme and the substrate oil increases and it becomes more efficient. rendering atUZJ It is the conversion of fat to mono-, diglyceride form.
Bu sayede reaksiyon ile ürün veriminde % 90 oranlElzla dönüsüm saglanmlgtEl Enzim uzaklastlîilna isleminden sonra geriye kalan kn analizleri yapllârak (%50 monogliserit, %40 digliserit ve %10 trigliserit içeren) mono-,digliserit olarak tanIilanmStlEl(Sekil 2). Elde edilen smmülgatör süt tozu ve peynir altl3uyu proteini ile mikroenkapsülasyon yöntemi ile kaplanmglve toz formda elde edilmistir. In this way, 90% of the product yield with the reaction is achieved by hand conversion. After the enzyme removal process, the remaining hair analysis was done (50%). monoglyceride (containing 40% diglyceride and 10% triglyceride) as mono-, diglyceride DiagnosedStyl Hand (Fig. 2). With the obtained smmulsifier milk powder and whey protein It is obtained in powder form coated by microencapsulation method.
Enkapsülasyon islemi temel olarak maddenin baska bir madde tarafIan kaplanmaslZl olarak ifade edilmektedir. Kaplanan maddelerin boyutlarEllarklHJElgösterebilmekte, partikül boyutu 0.2-5000 um araligllîida olursa kapsül mikrokapsül olarak tanIilanmaktadlEl Mikroenkapsülasyon islemi ise aktif maddenin (çekirdek, öz madde) etrafII bir ya da birden fazla madde (duvar, kabuk, kaplama maddesi, membran) ile kaplanmasEla elde edilen yapßeklinde tan lanmaktadlB Bulusta süt tozu ve peynir altßuyu proteini ile slîLIZllormda elde edilen mono-,digliseritin, püskürtmeli kurutucu ile kaplanarak toz forma dönüstürülmesi yöntemi olan mikroenkapsülasyon yönteminde , mono-,digliseritin, süt tozu ve/veya peynir altElsuyu proteini, emülgatör ve 9. olarak tüketilebilir özellikte su ultraturaks ile 24000 rpm hia 5 dakika karlgtlEllBiaktadlB Emülsiyon %10 ve 20 kuru madde (mono-,gliserit ve kaplama malzemesi olan süt tozu yada peynir altlîsuyu proteini) oranEille geri kalan k” su olacak sekilde hazlEIlanmlgtlE Kuru madde klgrnülse 1:2 ve 1:3 mono-,digliserit/kaplama malzemesi (süt tozu yada peynir altßuyu proteini) oranüla hazElhnmEtlE Daha sonra püskürtmeli kurutucu ile püskürtmeli kurutucu beslemesi yapIJÜiaktadlE Kullanllân püskürtmeli kurutucu atomizer nozzle çapEl2.8 mm olan laboratuvar tipi kurutucudur. Emülgatörlerin püskürtmeli kurutma islemi ile toz forma dönüstürülmesi için çaliSTia sartlarEbesleme hlîIZB mL/dakika, kuru hava debisi 600 L/saat, aspiratör hlîEP/o 100, çllZJSl sEbkllglElllO-IIS °C, giris sElakllglEl180 °C ve pompa hlîElO/o 30 olarak ayarlanmlgtü Emülsiyon formundan kurutma islemi yapiIJIlken homojen besleme saglanmasüle lelakllglül C'de sabit tutulmasülçin besleme esnasia @BEDEnanyetik karStlElEEllullanEIBîlStlE Bu sartlar kullanilarak yapllân üretim sonucunda elde edilen toz mono-,digliserit emülgatörlerinin ürün özelliklerinin; Mikroenkapsülasyon etkinligi: % 50-85 Mikroenkapülasyon verimi: % 40-60 The encapsulation process is basically the coating of the substance by another substance. is expressed as. The dimensions of the coated materials can show EllarklHJEl, the particle If the size is between 0.2-5000 um, the capsule is defined as a microcapsule. In the microencapsulation process, the active substance (core, core) is surrounded by one or more Ela is obtained by coating with more than one substance (wall, shell, coating material, membrane). it is diagnosed as the acquired adhesions In the invention, mono-, diglyceride obtained in milk powder and whey protein and slîLIZllorm, which is the method of turning it into powder form by coating with a spray dryer. In the microencapsulation method, mono-, diglyceride, milk powder and/or cheese altWater protein, emulsifier and 9th consumable water with ultraturax 24000 rpm hia 5 minutes karlgtlEllBiaktadlB Emulsion 10% and 20% dry matter (mono-, glyceride and milk powder or whey protein, which is the coating material) ratio with the remaining k” prepared to be water 1:2 and 1:3 mono-, diglyceride/coating Prepare it in proportion to its ingredients (milk powder or whey protein) Then the spray dryer feed is made with the spray dryer. Laboratory type with spray dryer atomizer nozzle diameterEl2.8 mm to be used it is drier. For the conversion of emulsifiers into powder form by spray drying working conditions Feeding hlîIZB mL/min, dry air flow 600 L/h, aspirator hlîEP/o 100, çllZJSl sEbkllglElllO-IIS °C, inlet sElakllglEl180 °C and pump hlîElO/o 30 was set While the drying process is done from the emulsion form, homogeneous feeding is provided. Keeping it constant in C Powder mono-, diglyceride obtained as a result of production using these conditions product properties of emulsifiers; Microencapsulation efficiency: 50-85% Microencapsulation efficiency: 40-60%
Claims (1)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2019/11951A TR201911951A2 (en) | 2019-08-06 | 2019-08-06 | RENDERING (ANIMAL BY PRODUCT FACILITY) FACILITY POWDER MONO COATED WITH MILK POWDER AND CHEESE WATER PROTEIN FROM BONE WASTE OIL, -DIGLYCERIDE OBTAINING METHOD |
| PCT/TR2020/050671 WO2021025650A2 (en) | 2019-08-06 | 2020-07-29 | Method of obtaining powder mono,-di glyceride coated with dried milk and whey protein from bone waste oil obtained from a rendering (animal by-products) facility |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2019/11951A TR201911951A2 (en) | 2019-08-06 | 2019-08-06 | RENDERING (ANIMAL BY PRODUCT FACILITY) FACILITY POWDER MONO COATED WITH MILK POWDER AND CHEESE WATER PROTEIN FROM BONE WASTE OIL, -DIGLYCERIDE OBTAINING METHOD |
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| Publication Number | Publication Date |
|---|---|
| TR201911951A2 true TR201911951A2 (en) | 2021-02-22 |
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| TR2019/11951A TR201911951A2 (en) | 2019-08-06 | 2019-08-06 | RENDERING (ANIMAL BY PRODUCT FACILITY) FACILITY POWDER MONO COATED WITH MILK POWDER AND CHEESE WATER PROTEIN FROM BONE WASTE OIL, -DIGLYCERIDE OBTAINING METHOD |
Country Status (2)
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| TR (1) | TR201911951A2 (en) |
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| US5601760A (en) * | 1994-09-01 | 1997-02-11 | The Regents Of The University Of California, A California Corporation | Milk derived whey protein-based microencapsulating agents and a method of use |
| RU2305473C1 (en) * | 2006-03-07 | 2007-09-10 | Общество с ограниченной ответственностью "Артлайф" | Method for microincapsulation of flavoring substances and flavoring product obtained by using the same |
| US9332774B2 (en) * | 2007-06-27 | 2016-05-10 | Bunge Oils, Inc. | Microencapsulated oil product and method of making same |
-
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| WO2021025650A3 (en) | 2021-09-23 |
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