WO2005063955A1 - Process for preparation of homogeneous blended oil - Google Patents
Process for preparation of homogeneous blended oil Download PDFInfo
- Publication number
- WO2005063955A1 WO2005063955A1 PCT/IN2003/000425 IN0300425W WO2005063955A1 WO 2005063955 A1 WO2005063955 A1 WO 2005063955A1 IN 0300425 W IN0300425 W IN 0300425W WO 2005063955 A1 WO2005063955 A1 WO 2005063955A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- oils
- blended
- liquid
- fatty acid
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
- C12P7/6436—Fatty acid esters
- C12P7/6445—Glycerides
- C12P7/6454—Glycerides by esterification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
Definitions
- the present invention provides a process for preparing homogeneous blended oil.
- the present invention aims at preparing a clear, homogeneous edible vegetable oil, which is a useful liquid oil having nutraceuticals obtained by treating blends of two or more vegetable oils with immobilized lipase having 1,3 -specificity.
- oils and fats are valued for their fatty acid composition having a bearing on health and diseases. They are also valued for imparting organoleptic properties such as aroma, flavour and mouth feel. Recent studies have created awareness on the minor constituents present in oils.
- oils These minor constituents, which are uniquely present in certain oils have been attributed with nutraceutical qualities and hence helpful in promoting health and prevention of diseases.
- the blending of appropriate oils correct the imbalance in the fatty acid composition of oils and also results in the enrichment of nutraceuticals derived from natural sources.
- blending or physical mixing of oils has some problems. Because of molecular size differences, two oils may be incompatible with one another and may form eutectic mixtures. Blending of semi-solid oils with liquid oils results in phase separation, which prevents uniform mixing of nutraceticals in blended oils and oils are not aesthetically acceptable.
- Another known process comprises fractionating a solid fat to take a low-melting point fraction, but it will be apparent from, for example, oleins obtained by fractionation of palm oil that even the low-melting point fraction tends to be in solid form in seasons other than summer and thus the product obtained is only a semi-liquid oil. Further, these processes are not so effective, since the amount of the solid fat which can be incorporated into the liquid oil is limited to an extremely small amount in order to obtain the intended oil. Blending of oils may not necessarily provide aesthetically acceptable oils. Besides, a combination of solid fat and liquid oil often results in phase separation, which prevents uniform mixing of nutraceuticals in blended oils.
- Lipase catalysed interesterification and transesterification reactions have been used to alter physico-chemical properties of vegetable oils. Such lipase catalysed reactions are also being used to target specific fatty acids at specific sites on the glycerol backbone. Biotechnological tools such as lipase catalysed interesterification reactions can be used to affect the rearrangement of fatty acid in triglyceride molecules of blended oils. Reference is made to Ghosh, S. and Bhattacharyya, D.K.
- the main object of the present invention is to provide a process for preparation of homogeneous blended oil which obviates the drawbacks as detailed above. It is another object to provide a homogenous homogeneous oil with no phase separation by lipase catalysed interesterification reactions of blended oils enriched in specific nutraceuticals. Another object is to provide an interesterification reaction to randomize fatty acids on triglycerides and obtain homogenous oils with desired consumer appeal.
- the present invention provides a process for preparation of homogenized blended oil which comprises blending of two or more vegetable oils having nutraceticals followed by enzymatic interesterification with a lipase having 1,3 specificity in the absence of solvent which randomizes fatty acids on triglycerides resulting in the elimination of phase separation in blended oils.
- the interesterfied oils thus obtained are clear, homogeneous oil blends with I desired consumer appeal.
- the present invention provides a process for the preparation of a homogeneous blended oil which comprises a) blending of two or more oils using mechanical stirrer under vacuum (0.1-1.0 bar) for a period of 30 to 50 min; b) reacting the blended oil with an enzyme having 1,3 specificity in a ratio of oil to the enzyme 100 ; 1 or 50 : 1 for a period of 30 to 50 minutes in a temperature range of 37° C to 70 ° C to obtain a homogeneous oil.
- at least one of the component oils in the blended oil has a high saturated fatty acid content.
- the ratio of the high saturated fatty acid containing oil in the blended oil is 5 to 20% to liquid oil component.
- the oils are selected from vegetables and plants.
- the homogeneous liquid oil with no phase separation is obtained by homogeneously mixing semisolid oils selected from red palm oil and coconut oil with a liquid edible oil and subjecting the mixture to a 1,3 -specific interesterification reaction between the fatty acid residue constituting the oil or fat and fatty acid residue constituting the liquid edible oil.
- homogeneous oil produced is enriched with specific nutraceuticals.
- weight ratio of semisolid oil to liquid edible oil is 20:80.
- the two phases formed are separated by ' lipase catalysed interesterification reaction.
- semisolid oil is selected from group consisting of groundnut oil, mustard oil, coconut oil, soybean oil, sunflower oil, red palm oil and rice bran oil.
- liquid edible oil is selected from the group consisting of soybean oil, groundnut oil, mustard oil, rice bran oil, sesame oil and sunflower oil.
- the present invention provides a process for the preparation of a homogeneous blended oil composition using lipase catalysed interesterification reactions of blended oils containing solid/semi solid oil and liquid oil to eliminate the phase separation. Two or more vegetable oils were blended at appropriate ratios and the resulting blended oil was subjected to lipase catalysed interesterification reactions to eUminate phase formed between solid and liquid fractions of the blended oil.
- the present invention provides a process for the elimination of two phases formed when palm oil is blended with liquid edible oil. In the process of the invention crude palm oil with varying physico-chemical properties can be used. The process also retains the ⁇ - carotene present in palm oil.
- oil and fat are used interchangeably.
- isothermal conditions a temperature which is maintained substantially constant during interesterification reactions is meant. SUght fluctuations may occur without deviating from the present invention.
- fatty acids is taken to mean fatty acid moieties forming part of the triglycerides.
- the immobilized lipase having 1,3-specificity usable in the present invention include, for example, Lipozyme (a product of Novo Nordisk A/S, Bagsvaard, Demark.) which is produced by immobilizing a lipase having 1,3-specificity derived from Mucor miehei by using an ion exchange resin as carrier with an activity of 278.84 ⁇ mol free fatty acid min ⁇ g "1 expressed as ⁇ eq of oleic acid released from olive oil per gram of immobilized lipase.
- the immobilized lipase usable in the present invention is not limited to Lipozyme but any lipase having 1,3-specificity which is carried on a known carrier is usable.
- Oils for the purpose of blending were chosen from a number of commercially available oils which include groundnut oil, mustard oil, coconut oil, soybean oil, sunflower oil, red palm oil and rice bran oil. Physico-chemical characteristics of these oils are given in Table 1.
- Liquid edible oils usable as component (B) in the present invention include soybean oil, groundnut oil, mustard oil, rice bran oil, sesame oil and sunflower oil. They can be used either singly or in the form of a mixture of two or more of them. Both oil components (A) and (B) used in the present invention may be crude, refined, bleached and deodorized oils.
- the weight ratio of the oil or fat used as the component (A) to the liquid edible oil used as the component (B) in the present invention is 20:80 in order to attain the object of the present invention which is to produce a clear homogeneous liquid oil having no phase separation and enriched with nutraceuticals.
- Clear homogeneous liquid oil can be produced in a satisfactory- yield in a practical and economically advantageous manner by subjecting the blends of oils in the above-described weight ratio to the interesterification.
- the process can and preferably be performed in the absence of any solvent.
- RPO Red palm oil
- CNO coconut oil
- RBO Rice bran oil
- SNO Sun flower oil
- SBO soybean oil
- GNO Groundnut oil
- MO mustard oil
- Interesterification reaction in the present invention is conducted at about 37°C to 60°C, particularly around 37°C.
- Interesterification reaction in the present invention is performed batch wise for period up to 72 hr.
- High temperature and longer reaction time are desirable for increasing reaction (interesterification reaction) velocity, but pose a problem of deactivation of the enzyme and, in addition, the amount of free fatty acids formed by the hydrolysis (side reaction) is increased, which will not satisfy the standard of edible oils (Prevention of Food Adulteration Act ( 1954, India).
- the concentration of the immobilized lipase used in the present invention is 0.1 to 10% (w/w), preferably 1.0% (w/w) in order to attain the object of the present invention.
- concentration of the immobilized lipase used in the present invention is 0.1 to 10% (w/w), preferably 1.0% (w/w) in order to attain the object of the present invention.
- 0.1%-immobilized lipase in the reaction was sufficient to remove the phase separation and the blended oil became a clear viscous solution.
- the clear oil started becoming cloudy and ultimately phase separation was observed with time depending upon the concentration of the lipase used in the reaction.
- With 0.1% to 0.5%) lipase the clear oil was observed up to 6 days followed by turbidity up to 8 days and by 10 th day a clear phase separation in the blended oil was observed.
- 2.5%- 10% lipase clear liquid oil was observed even after 30 days of storage.
- modified oils with 1.0 % immobilized lipase for 1.0 hr are clear, homogenous and suitable oils with 3.04 % free fatty acids.
- Modified oils stored for a period of six months remained as clear oils while blends showed clear phase separations ( Figure 2).
- the ratio of the immobilised lipase to the oil is in the range of 1.0% to 2.0% (w/w)
- the clear oil can be produced in an economically more advantageous manner.
- blending and interesterification of appropriate oils correct the imbalance in the fatty acid composition of vegetable oils and also results in the enrichment of nutraceuticals derived from natural sources.
- the modified oil produced by the present invention by rearranging fatty acids in triglyceride molecules is clear with no phase separation.
- nutraceticals such as ⁇ - carotene, oryzanol and tocopherols was observed in the modified oil.
- a flow chart for the preparation of interesterified oil is given in Figure 1. The following examples are given by way of illustration of the present invention and therefore should not be constructed to limit the scope of the present invention.
- EXAMPLE -1 a) Preparation of blended oil: 100 grams of crude palm oil having ⁇ -carotene content of 1046 ppm and other physico chemical properties listed in Table 1 was homogeneously mixed with 400 grams of sunflower oil in a flat bottom 1000 ml narrow mouthed flask at 40° C under vacuum and stirred with a magnetic stirrer for 45 minutes. The phase separation of this blended oil was monitored visually. A strong two phases, solid phase at the bottom and liquid phase on top was noticed within 24 hours at room temperature after blending. This two phase separated blended oil was used for lipase catalysed interesterification reaction.
- Modified oils stored for a period of six months remained as clear oils.
- HPLC analysis of triglycerides given in Table 3 indicate that new triglyceride species representing peak corresponding to retention time (RT) 5.65 was observed in interesterified oil. This peak is absent in blended oil.
- Considerable amount of decrease in relative concentrations of triglycerides corresponding to RTs 11.18 and 12.72 were observed in the interesterified oil compared to blended oil.
- This phase separated oil was subjected to interesterification reaction as in Example 1.
- This interesterification reaction yielded clear oil eliminating phase separation and cloudiness.
- a control experiment was performed by same method as described above except that the immobilized Upase was not added to the blended oil.
- a clear phase separation, cloudiness and turbidity was noticed within 24 hours at room temperature.
- the oil obtained is not aesthetically acceptable and does not have desired consumer appeal. Therefore this process is economically unsatisfactory.
- Triglyceride analysis of this interesterified oil by HPLC indicate that there is a substantial increase in the relative concentrations of the triglycerides corresponding to RTs of 6.20, 6.49 and 6.85 compared to blended oil.
- Table: 4 Reverse phase HPLC analysis of tryglycerides in blended and interesterified oil of soybean oil, red palm oil and coconut oil (20:15:65). Retention Relative concentration Relative concentration of % change of TG in time (min.) of TG i ; blended oil .
- Lipase catalysed interestrification reactions of selected oil blends provide appropriate fatty acids for modification and also incorporate nutraceuticals for value addition to modified oils. Such type of oils will be valued by the customers since the nutraceuticals are added from natural sources.
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2003296865A AU2003296865A1 (en) | 2003-12-31 | 2003-12-31 | Process for preparation of homogeneous blended oil |
GB0613463A GB2427199B (en) | 2003-12-31 | 2003-12-31 | Process for preparation of homogeneous blended oil |
PCT/IN2003/000425 WO2005063955A1 (en) | 2003-12-31 | 2003-12-31 | Process for preparation of homogeneous blended oil |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/IN2003/000425 WO2005063955A1 (en) | 2003-12-31 | 2003-12-31 | Process for preparation of homogeneous blended oil |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005063955A1 true WO2005063955A1 (en) | 2005-07-14 |
Family
ID=34717546
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/IN2003/000425 WO2005063955A1 (en) | 2003-12-31 | 2003-12-31 | Process for preparation of homogeneous blended oil |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU2003296865A1 (en) |
GB (1) | GB2427199B (en) |
WO (1) | WO2005063955A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102422903A (en) * | 2011-11-14 | 2012-04-25 | 中粮东海粮油工业(张家港)有限公司 | Blending oil used for frying food |
US8349594B2 (en) | 2005-09-12 | 2013-01-08 | Novozymes A/S | Enzymatic oil interesterification |
CN103181420A (en) * | 2011-12-30 | 2013-07-03 | 丰益(上海)生物技术研发中心有限公司 | Low trans-saturated artificial fat, and preparation method and application thereof |
CN104312734A (en) * | 2014-10-20 | 2015-01-28 | 华南理工大学 | Universal molecular remodeling blend oil and production method thereof |
CN112544730A (en) * | 2020-12-14 | 2021-03-26 | 桃源县佳奇食品有限责任公司 | Special blend oil for diabetes patients and preparation method thereof |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4096258A (en) * | 1974-12-16 | 1978-06-20 | Par-Way Mfg. Co. | Method for preparing a stable clear liquid release agent |
JPS63198992A (en) * | 1987-02-13 | 1988-08-17 | Ajinomoto Co Inc | Production of liquid oil |
JPH0466052A (en) * | 1990-07-06 | 1992-03-02 | Ajinomoto Co Inc | Salad oil |
US5183675A (en) * | 1990-11-28 | 1993-02-02 | The Nisshin Oil Mills, Ltd. | Process for producing salad oil |
EP0536976A2 (en) * | 1991-10-07 | 1993-04-14 | Bunge Foods Corporation | Pourable shortening containing lauric fat and method for preparing same |
JPH0838190A (en) * | 1994-08-03 | 1996-02-13 | Nisshin Oil Mills Ltd:The | Production of liquid oil by transesterification |
WO2003033633A1 (en) * | 2001-10-18 | 2003-04-24 | Council Of Scientific And Industrial Research | Cholesterol lowering structured lipids with omega 3 pufa |
-
2003
- 2003-12-31 WO PCT/IN2003/000425 patent/WO2005063955A1/en active Application Filing
- 2003-12-31 GB GB0613463A patent/GB2427199B/en not_active Expired - Lifetime
- 2003-12-31 AU AU2003296865A patent/AU2003296865A1/en not_active Abandoned
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4096258A (en) * | 1974-12-16 | 1978-06-20 | Par-Way Mfg. Co. | Method for preparing a stable clear liquid release agent |
JPS63198992A (en) * | 1987-02-13 | 1988-08-17 | Ajinomoto Co Inc | Production of liquid oil |
JPH0466052A (en) * | 1990-07-06 | 1992-03-02 | Ajinomoto Co Inc | Salad oil |
US5183675A (en) * | 1990-11-28 | 1993-02-02 | The Nisshin Oil Mills, Ltd. | Process for producing salad oil |
EP0536976A2 (en) * | 1991-10-07 | 1993-04-14 | Bunge Foods Corporation | Pourable shortening containing lauric fat and method for preparing same |
JPH0838190A (en) * | 1994-08-03 | 1996-02-13 | Nisshin Oil Mills Ltd:The | Production of liquid oil by transesterification |
WO2003033633A1 (en) * | 2001-10-18 | 2003-04-24 | Council Of Scientific And Industrial Research | Cholesterol lowering structured lipids with omega 3 pufa |
Non-Patent Citations (6)
Title |
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DATABASE WPI Section Ch Week 198839, Derwent World Patents Index; Class D16, AN 1988-273897, XP002287004 * |
DATABASE WPI Section Ch Week 199216, Derwent World Patents Index; Class D13, AN 1992-126432, XP002287003 * |
DATABASE WPI Section Ch Week 199616, Derwent World Patents Index; Class D13, AN 1996-154858, XP002287005 * |
KURASHIGE J ET AL: "ENZYMATIC MODIFICATION OF CANOLA/PALM OIL MIXTURES: EFFECTS ON THE FLUIDITY OF THE MIXTURE", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, AMERICAN OIL CHEMISTS' SOCIETY. CHAMPAIGN, US, vol. 70, no. 9, 1 September 1993 (1993-09-01), pages 849 - 852, XP000395577, ISSN: 0003-021X * |
PATENT ABSTRACTS OF JAPAN vol. 0124, no. 82 (C - 553) 15 December 1988 (1988-12-15) * |
PATENT ABSTRACTS OF JAPAN vol. 0162, no. 69 (C - 0952) 17 June 1992 (1992-06-17) * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8349594B2 (en) | 2005-09-12 | 2013-01-08 | Novozymes A/S | Enzymatic oil interesterification |
CN102422903A (en) * | 2011-11-14 | 2012-04-25 | 中粮东海粮油工业(张家港)有限公司 | Blending oil used for frying food |
CN103181420A (en) * | 2011-12-30 | 2013-07-03 | 丰益(上海)生物技术研发中心有限公司 | Low trans-saturated artificial fat, and preparation method and application thereof |
CN104312734A (en) * | 2014-10-20 | 2015-01-28 | 华南理工大学 | Universal molecular remodeling blend oil and production method thereof |
CN112544730A (en) * | 2020-12-14 | 2021-03-26 | 桃源县佳奇食品有限责任公司 | Special blend oil for diabetes patients and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
AU2003296865A1 (en) | 2005-07-21 |
GB0613463D0 (en) | 2006-08-30 |
GB2427199B (en) | 2008-04-30 |
GB2427199A (en) | 2006-12-20 |
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