WO2011080530A1 - Fractions d'huile de palme à faible teneur en constituants saturés et leur procédé d'obtention - Google Patents

Fractions d'huile de palme à faible teneur en constituants saturés et leur procédé d'obtention Download PDF

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Publication number
WO2011080530A1
WO2011080530A1 PCT/IB2009/007909 IB2009007909W WO2011080530A1 WO 2011080530 A1 WO2011080530 A1 WO 2011080530A1 IB 2009007909 W IB2009007909 W IB 2009007909W WO 2011080530 A1 WO2011080530 A1 WO 2011080530A1
Authority
WO
WIPO (PCT)
Prior art keywords
olein
content
palm oil
palmitic
oil
Prior art date
Application number
PCT/IB2009/007909
Other languages
English (en)
Spanish (es)
Inventor
Adriana Fernanda Cruz Serna
Original Assignee
Aceites Y Grasas Vegetales S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aceites Y Grasas Vegetales S.A. filed Critical Aceites Y Grasas Vegetales S.A.
Priority to PCT/IB2009/007909 priority Critical patent/WO2011080530A1/fr
Priority to ARP100104968A priority patent/AR079756A1/es
Publication of WO2011080530A1 publication Critical patent/WO2011080530A1/fr

Links

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
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A23D9/04—Working-up
    • 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
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0083—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils with addition of auxiliary substances, e.g. cristallisation promotors, filter aids, melting point depressors

Definitions

  • the present invention is related to the operation of dry fractionation of oils and more specifically with fractionation of palm oil in which oil-free oleins free of trans fatty acids are obtained under specific process conditions and the use of fat-promoting crystallization bases with a saturated fatty acid content less than the standard value of a palm olein.
  • a variety of products can be obtained from palm oil by this fat fractionation technique with the modification of the process conditions and raw materials.
  • palm oleins of high iodine value value by which their degree of saturation is defined being a high iodine index value indicative of lower content of saturated fatty acids
  • multiple fractionations with cycle times are generally worked very long especially in the last steps of more than 48 hours of process that guarantee the precipitation of triglycerides with a higher content of saturated fatty acids, especially triglycerides of the SSS type (saturated, saturated, saturated) for the generation of oleins with iodine levels of about 64 and saturated contents of about 40%.
  • oils or mixtures of different oils with low saturated contents mainly from oils rich in monounsaturated and polyunsaturated fatty acids such as soybean oil, sunflower oil, cane oil, safflower, sunflower high oleic, high oleic safflower sometimes combined with cotton oils or palm oils and / or their fractions and palm kernel and / or their fractions.
  • oils rich in monounsaturated and polyunsaturated fatty acids such as soybean oil, sunflower oil, cane oil, safflower, sunflower high oleic, high oleic safflower sometimes combined with cotton oils or palm oils and / or their fractions and palm kernel and / or their fractions.
  • low saturated fatty acid contents most of the time the oxidative stability of the products is sacrificed by low saturated fatty acid contents.
  • very high oxidative stability could be obtained with oils high in oleic acid but with much higher costs such as sunflower oils and high oleic safflower to cite some examples.
  • Patent PCT / US91 / 01866 relates to obtaining a fat with a low content of saturated fatty acids by means of oil mixtures polyunsaturated and partially hydrogenated from soy, peanut, olive, sesame, rice, wheat, cane, safflower, sunflower oils among others, with cotton and palm oleins with which a product with a saturated level of around 20 is obtained % but with representative contents of trans isomers of unsaturated fatty acids generated by selective partial hydrogenation processes, this being a product of lower value at the health level due to the presence of trans isomers against the present invention that seeks to generate a product derived from oil of palm by a specific process with the lowest content of saturated fatty acids and free of trans isomers.
  • the present invention relates to obtaining an olein from palm oil free of trans fatty acids with a saturated fatty acid content of less than 40% in two dry fractionation stages, with the use of rich crystallization promoting fat bases in triglycerides of the PPP type (palmitic, palmitic, palmitic) and StStSt (stearic, stearic, stearic) that favor and increase the rate of crystallization of the most saturated fractions of palm oil according to the results obtained.
  • PPP type palmitic, palmitic, palmitic
  • StStSt stearic, stearic, stearic
  • the object of the present invention is to provide a new method by which liquid fractions of palm oil free of trans fatty acids with a saturated fatty acid content less than 40% obtained by two dry fractionation steps are obtained, including in the Second stage is the use of fat-promoting crystallization bases that can favor and increase the rate of crystallization of the most saturated fractions of palm oil.
  • the inventors of the present invention evaluated how to promote the formation of crystals composed of triglycerides with a higher content of saturated fatty acids, finding valuable findings.
  • RBD palm oil refined, bleached and deodorized with the addition of antioxidants
  • the first stage refined palm oil crystallizes with a iodine index between 48 and 55 in a dynamic crystallizer at a final temperature between 1 5 ° C and 22 ° C, preferably between 17 ° C and 20 ° C, with a total process time between 18 and 28 hours preferably between 20 a 24 hours at a stirring speed between 700 and 1800 rpm preferably between 800 to 1200 rpm, after which the slurry obtained from crystals is filtered on a membrane filter with a final pressure between 2000 to 10,000 HPa preferably between 3000 and 8000 HPa for obtaining a first palm olein with a content of trans isomers of less than 1.5%, preferably less than 1%, with an iodine number between 58 to 64, preferably between 60 to 63.5 and a yield of olein comprising gone
  • the palm olein of the first fractionation is added with a crystallization promoter vegetable fat characterized by be composed of one or two of the following fatty bases, a first fatty base characterized by having a high palmitic acid content between 60% and 80% preferably between 65% to 75% and a PPP triglyceride content (palmitic, palmitic, palmitic) between 40% and 65% preferably between 45% to 62%, which is added to the olein of the first fractionation in a percentage between 2% to 10% preferably between 3% to 8% in relation to the total weight of the oil to crystallize; and / or a second fatty base characterized by having a stearic acid value between 60% and 85%, preferably between 65% and 83% with a StStSt triglyceride content (stearic, stearic, stearic) between 60% and 75%, preferably between 65% to 72%, which is added to the olein of the first step
  • the mixture of the palm olein of the first fractionation with the addition of one of the two fatty bases or the mixture of these fat-promoting crystallization bases is subjected to a crystallization curve in a dynamic crystallizer at a final temperature between 5 and 12 ° C preferably between 6 ° C and 10 ° C, with a total process time between 22 and 30 hours preferably between 24 and 28 hours at a stirring speed between 700 and 2000 rpm preferably between 800 and 1800 rpm after which it is filtered the slurry obtained from crystals in a membrane filter with a final pressure between 5000 and 20,000 HPa preferably between 6000 and 18000 HPa to obtain a second palm olein with a yield between 40% and 65% preferably between 45 and 63% with a saturated fatty acid content between 32% to 38% by weight preferably between 33% to 37%, a palmitic acid content between 30% and 36% by weight preferably between 31% to 35%, a content of trans isomers less than 1.5% preferably less than 1% and
  • Example 1 An iodine index RBD palm oil 52 was taken and subjected to a crystallization profile in a dynamic crystallizer, loading the oil at an initial temperature of 72 ° C, a 23 hour crystallization curve with a final temperature of 17, 5 ° C and a final stirring speed of 900 rpm, followed by a membrane filter filtration process with a final pressure of 5000 HPa, obtaining a palm olein with the characteristics described in Table 1.
  • the palm olein obtained from this first fractionation was taken and mixed with two fat-promoting crystallization bases, a first fatty base which contains a percentage of palmitic acid of 70%, in a proportion of 4% on the total weight of the olein to crystallize, and a second fatty base which contains a percentage of stearic acid of 83%, in a proportion of 0.75% of the total weight of palm olein to crystallize.
  • This mixture was charged at a temperature of 65 ° C in a dynamic crystallizer with a crystallization curve of 27 hours with a final temperature of 8.4 ° C and a final stirring speed of 1200 rpm, followed by a filter filtration process of membranes with a final pressure of 1 5000 HPa, obtaining a palm olein low in saturated fatty acid content with the characteristics described in Table 2.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne un procédé d'obtention d'une fraction d'huile de palme à faible teneur en constituants saturés et ladite fraction d'huile de palme.
PCT/IB2009/007909 2009-12-29 2009-12-29 Fractions d'huile de palme à faible teneur en constituants saturés et leur procédé d'obtention WO2011080530A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/IB2009/007909 WO2011080530A1 (fr) 2009-12-29 2009-12-29 Fractions d'huile de palme à faible teneur en constituants saturés et leur procédé d'obtention
ARP100104968A AR079756A1 (es) 2009-12-29 2010-12-28 Fracciones de aceite de palma con bajo contenido de saturados y su metodo de obtencion

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2009/007909 WO2011080530A1 (fr) 2009-12-29 2009-12-29 Fractions d'huile de palme à faible teneur en constituants saturés et leur procédé d'obtention

Publications (1)

Publication Number Publication Date
WO2011080530A1 true WO2011080530A1 (fr) 2011-07-07

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2009/007909 WO2011080530A1 (fr) 2009-12-29 2009-12-29 Fractions d'huile de palme à faible teneur en constituants saturés et leur procédé d'obtention

Country Status (2)

Country Link
AR (1) AR079756A1 (fr)
WO (1) WO2011080530A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2787062A1 (fr) * 2013-04-01 2014-10-08 Malaysian Palm Oil Board (MPOB) Procédé de fractionnement d'une huile de triglycéride brut
EP2787063A1 (fr) * 2013-04-01 2014-10-08 Malaysian Palm Oil Board (MPOB) Procédé de fractionnement d'une huile de triglycéride raffinée

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995004123A2 (fr) * 1993-07-30 1995-02-09 Unilever N.V. Fractionnement d'huiles triglyceridiques
EP0651046A1 (fr) * 1993-11-02 1995-05-03 N.V. Vandemoortele International Procédé de fractionnement à sec de matières grasses
WO1995026391A1 (fr) * 1994-03-29 1995-10-05 Unilever N.V. Fractionnement d'huiles triglycerides
WO2009080288A1 (fr) * 2007-12-21 2009-07-02 Loders Croklaan B.V. Procédé de production d'un produit d'huile de palme

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995004123A2 (fr) * 1993-07-30 1995-02-09 Unilever N.V. Fractionnement d'huiles triglyceridiques
EP0651046A1 (fr) * 1993-11-02 1995-05-03 N.V. Vandemoortele International Procédé de fractionnement à sec de matières grasses
WO1995026391A1 (fr) * 1994-03-29 1995-10-05 Unilever N.V. Fractionnement d'huiles triglycerides
WO2009080288A1 (fr) * 2007-12-21 2009-07-02 Loders Croklaan B.V. Procédé de production d'un produit d'huile de palme

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HUEY SM ET AL.: "Characterization of Low Saturation Palm Oil Products after Continuous Enzymatic Interesterification and Dry Fractionation", J. FOOD SCI., vol. 74, no. 4, May 2009 (2009-05-01), pages E177 - E183, XP002757600, DOI: doi:10.1111/j.1750-3841.2009.01122.x *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2787062A1 (fr) * 2013-04-01 2014-10-08 Malaysian Palm Oil Board (MPOB) Procédé de fractionnement d'une huile de triglycéride brut
EP2787063A1 (fr) * 2013-04-01 2014-10-08 Malaysian Palm Oil Board (MPOB) Procédé de fractionnement d'une huile de triglycéride raffinée
CN104099177A (zh) * 2013-04-01 2014-10-15 马来西亚棕榈油总署 对粗甘油三酯油进行分级的方法
CN104099176A (zh) * 2013-04-01 2014-10-15 马来西亚棕榈油总署 对精制甘油三酯油进行分级的方法

Also Published As

Publication number Publication date
AR079756A1 (es) 2012-02-15

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