WO2012050423A1 - Procédé de cristallisation fractionnée de graisse de diacylglycérol à base de palme - Google Patents

Procédé de cristallisation fractionnée de graisse de diacylglycérol à base de palme Download PDF

Info

Publication number
WO2012050423A1
WO2012050423A1 PCT/MY2011/000188 MY2011000188W WO2012050423A1 WO 2012050423 A1 WO2012050423 A1 WO 2012050423A1 MY 2011000188 W MY2011000188 W MY 2011000188W WO 2012050423 A1 WO2012050423 A1 WO 2012050423A1
Authority
WO
WIPO (PCT)
Prior art keywords
liquid fraction
oil
diacylglycerol
oil composition
range
Prior art date
Application number
PCT/MY2011/000188
Other languages
English (en)
Inventor
Darby Malaysia Berhad Sime
Putra Malaysia Universiti
Abdul Latip Razam
Azwani Ab. Karim Nur
Seong Koon Lo
Suria Affandi Yusoff Mohd.
Oi Ming Lai
Original Assignee
Darby Malaysia Berhad Sime
Univ Putra Malaysia
Abdul Latip Razam
Nur Azwani Ab Karim
Seong Koon Lo
Mohd Suria Affandi Yusoff
Oi Ming Lai
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 Darby Malaysia Berhad Sime, Univ Putra Malaysia, Abdul Latip Razam, Nur Azwani Ab Karim, Seong Koon Lo, Mohd Suria Affandi Yusoff, Oi Ming Lai filed Critical Darby Malaysia Berhad Sime
Publication of WO2012050423A1 publication Critical patent/WO2012050423A1/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
    • C11B7/0008—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • 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
    • C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol

Definitions

  • the present invention relates to a method for dry fractionation of an oil composition. More particularly, the present invention relates to a method for dry fractionation of an oil composition containing at least 80% by weight of diacylglycerol into a solid fraction and a liquid fraction.
  • diacylglycerol enriched oil In order to achieve the inhibitory effect of diacylglycerol on accumulation of body fat by daily eating habit, edible oil (or triacylglycerol) must be replaced with diacylglycerol enriched oil. This replacement can be achieved by using diacylglycerol enriched oil as cooking oil or using diacylglycerol enriched oil as a food additive in place of edible oil.
  • diacylglycerol enriched oil for use in food additives.
  • One method is by an ester exchange reaction of an oil, such as soybean oil, rapeseed oil, and/or palm oil with glycerol.
  • Another method is by an esterification reaction of a fatty acid derived from such an oil through hydrolysis, with glycerol.
  • the resultant mixture may then undergo some purification treatments such as molecular distillation and deodorization to arrive at the desired diacylglycerol enriched oil.
  • diacylglycerol oil has a higher melting point than triacylglycerol oil, and it also crystallizes at a low temperature. Therefore, diacylglycerol oil is not easily poured out of a bottle, or has an unpleasant appearance.
  • diacylglycerol oil crystallizes causing the fat to solidify and/or separation of the oil from the food products. To overcome this problem, it is preferable to remove the high-melting portion of diacylglycerol from the oil to lower the melting point.
  • Another method which can be employed to remove the high-melting portion of diacylglycerol is to fractionate a solid fraction of the diacylglycerol having a high melting point from a liquid fraction of the diacylglycerol having a lower melting point.
  • Many methods of fractionation of oils and fats are known in the art. It is known to fractionate fats in the presence of organic solvent such as acetone or hexane. Such fractionation procedure is highly efficient but expensive.
  • Another method known in the art is to add a lipophilic polyglycerol fatty acid ester to an oil to fractionate the oil into a solid portion and a liquid portion (Japanese Patent Application laid-open no. 01-289897, titled “Production of Liquid Fat", published on 21 November 1989, and Japanese Patent Application laid-open no. 03-031397, titled "Fractionation Promoter of Fat and Oil", published on 12 February 1991 ).
  • diacylglycerol enriched oil In order to fractionate diacylglycerol enriched oil into a solid fraction and a liquid fraction to obtain a diacylglycerol oil with a lower melting point, diacylglycerol oil must be cooled to crystallize a high-melting portion of the diacylglycerol.
  • diacylglycerol and monoacylglycerol are often treated as impurities which inhibit the crystallization of oil, see Yu Kagaku (Oil Chemist), 28, 700-708 (1979); and Oil Palm News, 22, 10-18 (1997).
  • diacylglycerol oil often consider diacylglycerol oil to be difficult to crystallize and dry fractionate without using any solvent or additive.
  • those skilled in the art are constantly striving to provide a process to fractionate diacylglycerol oil to produce a product usable in cooking that is cost effective and efficient.
  • a method for dry fractionation of an oil composition in accordance with this invention provides dry fractionation of an oil composition containing at least 80% by weight of diacylglycerol under controlled cooling and controlled temperature, into a solid fraction and a liquid fraction without using any solvent or additive.
  • a second advantage of this invention is that a liquid fraction obtained in accordance with the method of the invention has an iodine value in the range of 55 to 60 and/or a solid fat content of 0.10 to 10.00% by weight, preferably in the range of 0.50 to 8.50% by weight, at a temperature of 35°C.
  • the liquid fraction thus obtained preferably has a preferable texture and is suitable for use in solid fat application such as margarine, shortening, and other food products.
  • the method is performed in the following manner. The method begins by heating the oil composition to an elevated temperature. The oil composition is then cooled at a cooling rate of substantially 0.05°C/min to substantially 3.00°C/min to an end-temperature in a range of 30°C to 50°C. The oil composition is stirred during the step of cooling. The cooling and stirring of the composition produce crystal slurry. The crystal slurry is then fractionated at the end-temperature into a solid fraction and a liquid fraction.
  • the oil composition is a diacylglycerol enriched oil.
  • the diacylglycerol enriched oil is derived from palm oil.
  • the stirring is carried out at a speed of approximately 30 to 110 rpm, preferably 90 to 110 rpm.
  • the end-temperature in the cooling step is in the range of approximately 30°C to approximately 50°C. In accordance with other embodiments, the end-temperature of the cooling step is in a range of approximately 33°C to approximately 37°C. In accordance with some of the embodiments, the cooling rate in the cooling step is in a range of approximately 0.05°C/min to approximately 1.00°C/min.
  • the resulting liquid fraction comprises low-melting diacylglycerol and a solid fat content.
  • the solid fat content at 35°C is at least 0.80% by weight of the liquid fraction.
  • the liquid fraction comprises a solid fat content of at least 0.50% by weight when the end- temperature is at approximately 35°C.
  • the fractionation of the crystal slurry is completed by performing filtration under pressure on the crystal slurry.
  • the liquid fraction has an iodine value in the range of approximately 55 to approximately 60. In accordance with some of these embodiments, the liquid fraction has a solid fat content at 35°C in the range of approximately 0.50 to approximately 8.50% by weight.
  • the present invention relates to a method for dry fractionation of an oil composition containing at least 80% by weight of diacylglycerol under controlled conditions into a solid fraction and a liquid fraction.
  • the oil composition used in the present invention is preferably derived from palm oil and/or its products.
  • the method of the present invention may be applied to both edible and non-edible vegetable oils, animal and marine fats, their fractionations and hydrogenated and interesterified derivatives and their constituent fatty acids, for example, tallow, palm, sunflower, safflower, groundnut, soybean and lauric oils.
  • the oil composition containing at least 80% by weight of diacylglycerol is prepared by mixing palm oil having the intended constitutive fatty acids with glycerol in the presence of a lipase to allow an ester exchange reaction to take place.
  • the resultant reaction product obtained is then subjected to purification treatments, such as molecular distillation treatment, to obtain a desired oil composition containing at least 80% by weight of diacylglycerol.
  • the amount of free fatty acid present in the oil composition is less than 1.0% by weight, and is preferably at most 0.5% by weight.
  • the remaining components present in the oil composition include triacylglycerol in an amount of less than 2.0% by weight.
  • Palm oil such as refined bleached deodorized palm oil (RBDPO)
  • RBDPO refined bleached deodorized palm oil
  • an oil composition containing at least 80% by weight of diacylglycerol, prepared as described above is heated to a temperature sufficient enough to cause all fat crystals to be destroyed, in a 1 -litre double-jacket crystallizer equipped with an anchor stirring blade.
  • the oil composition is heated to a temperature of at least 70°C to 90°C.
  • the oil composition is stirred or agitated at a speed sufficient enough to destroy the fat crystals present in the oil composition.
  • the oil composition is stirred or agitated at a speed of 90 to 100 rpm.
  • the oil composition is heated and stirred or agitated to obtain a homogeneous oil composition.
  • the resulting homogeneous oil composition is then cooled at a cooling rate of approximately 0.05°C/min to approximately 3.00°C/min, or more preferably approximately 0.05°C/min to approximately 1.00°C/min, while stirring the composition to deposit crystals comprising high-melting diacylglycerol.
  • the oil composition is stirred at a speed of 30 to 1 10 rpm and more preferably, at a speed of 90 rpm.
  • the method of the present invention is carried out in situ during stirring or agitation.
  • the oil composition is stirred continuously during heating the oil composition and cooling the oil composition until deposition (or crystallisation) of the crystals is completed.
  • deposition or crystallisation
  • the apparatus used in the method of the present invention preferably comprises a stirring chamber fitted with an anchor blade stirrer with a smooth profile and cooling means for cooling the contents of the chamber.
  • the cooling is applied through the walls of the chamber and the stirrer.
  • the stirrer does not scrape the walls of the cooling chamber as a stirrer that scrapes the walls of the chamber does not provide homogeneous agitation of the composition.
  • the oil composition is agitated during cooling to form large crystals with a high efficiency of filtration.
  • the cooling rate is affected by the temperature differential between the cooling surface of the apparatus and the oil material. Large temperature differential promotes rapid cooling but with formation of micro-crystalline growth. Small temperature differential, on the other hand, produces larger crystals but at a much slower rate. Thus, the exact cooling rate within the desired range is left as a design choice to those skilled in the art to account for variations in the desired resulting product and production facilities. Temperature differentials specified in this specification are measured proximate the centre of the liquid. A temperature differential of approximately 1°C to approximately 20°C, or more preferably approximately 1°C to approximately 3°C, is preferably maintained between the coolant and the body of the oil composition undergoing the cooling, at least until the crystals appear. Thereafter, a higher differential may be provided. However, the differential preferably should not exceed approximately 25°C and more preferably be in a range of approximately 10°C to approximately 20°C.
  • the oil composition of the present invention is cooled until the oil composition reaches a desired end-temperature in the range of approximately 30°C to approximately 50°C; or preferably approximately 33°C to approximately 37°C at which the crystals are fully deposited, forming crystal slurry.
  • the crystal slurry is fractionated into a solid fraction and a liquid fraction at the desired end-temperature.
  • fractionation is carried by a method of filtration under pressure.
  • the pressure and duration employed in the filtration method is approximately 2 bar (200kPa) for at least 10 minutes, approximately 4 bar (400 kPa) for at least 10 minutes, or approximately 6 bar (600kPa) for at least 10 minutes.
  • the solid fraction obtained by the method in accordance with this invention comprises high-melting diacylglycerol and the liquid fraction obtained comprises low- melting diacylglycerol.
  • the liquid fraction obtained by the method in accordance with the invention preferably has a solid fat content at 35°C of less than 10% by weight.
  • the liquid fraction is suitable for use in solid fat application such as margarine, shortening, or other food products.
  • the liquid fraction also contains a relatively large amount of oleic acid in the range of 45% to 50% by weight, resulting in a higher iodine value in the range of 55 to 60 in comparison to the commercial solid fat products.
  • the method in accordance with the present invention allows an oil composition enriched with diacylglycerol to be readily fractionated by employing controlled cooling and controlled temperature conditions in fractionating the oil composition without using any solvent or additive.
  • the method provides separation efficiency and reducing fractionation costs.
  • the method is also more environmentally friendly as compared to solvent fractionation processes.
  • Margarine was produced from a fat blend consisting of 91 % by weight of a mixture of palm oil and palm stearin (93:7) and 9% by weight of palm kernel oil.
  • a w/o emulsion was produced from 80% by weight of the fat blend and 20% by weight of an aqueous phase containing 2% salt, 0.2% Myverol, 0.0055% flavour and 0.032% carotene.
  • the emulsion was fed through a rotator to obtain a margarine having the properties as Comparative 1.
  • Shortening was produced from a fat blend consisting of 60% by weight of palm oil and 40% by weight of palm stearin with properties of Comparative 2.
  • EXAMPLE 2 After a 15kg pilot plant reactor was charged with raw oil (10kg) as in Table 2, glycerol (10%) and 1 ,3-position-selective, immobilized lipase ("Novozymes 435", product of Novo Nordisk Bioindustry Co.; 5%) were mixed to conduct an esterification reaction for 6 hours under conditions of 70°C. The resultant reaction product was subjected to molecular distillation treatment to obtain a partial acylglycerol-containing oil composition having a composition shown in Table 3. The diacylglycerol oil, with properties given in Table 3, was transferred to a crystallizer and heated to 70°C thereby preparing uniform liquid, as a whole. Thereafter, the liquid was cooled to a desired end-temperature at a cooling rate of 0.5°C/min and stirred at a speed of 5 90rpm.
  • the resultant crystal slurry was then fractionated into a solid fraction and a liquid fraction by pressure filtration method.
  • the properties of the liquid compositions obtained thereto are shown in Table 4.
  • Examples 1 to 5 are all liquid oil compositions, and deposition of crystals was observed when the oil compositions were left at 20°C. Examples 1 and 2 are completely melted at body temperature (35°C) while Examples 3, 4 and 5 completely melted at above body temperature. As compared to Comparative Example 1 which has a solid fat content of at least 7.55% by weight at 35°C, Examples 1 to 4 have a lower solid fat content of at least 0.78% by weight and at most 2.82% by weight at 35°C. Thus, Examples 1 to 4 provide better mouth-feel characteristics which are important in solid fat application such as margarine, shortening and other food products.
  • the degree of unsaturation of the liquid fraction obtained by the method in accordance with the present invention is higher than the commercial solid fat products due to the high content oleic acid of 45% to 50% by weight present in the liquid fraction.
  • the liquid fraction obtained by the method in accordance with the present invention provides health benefits such as lowering of body fat level.
  • Example 1 30 0.30 96.23 3.78 59.97 33.53 49.1 1 22.13 2.01 0.90
  • Examples 6 to 12 are all liquid oil compositions, and deposition of crystals was observed when the compositions were left at 20°C.
  • the solid fat content increases as the cooling rate increased from 0.05°C/min to 2.00°C/min (Examples 6 to 10), 15 resulted in higher solid fat content.
  • Example 6 the solid fat content is reduced and increases again as the cooling rate increases to 3.00°C/min (Example 7).
  • Examples 6, 7 and 8 have a solid fat content of almost zero at 35°C, hence providing 20 better mouth-feel characteristics as compared to commercial solid fat products such
  • Examples 6 to 12 as margarine, shortening and other food products.
  • the degree of unsaturation of Examples 6 to 12 is also high, ranges from 57 to 58, as compared to Comparative Examples 1 and 2.
  • Table 5
  • Cooling Composition (%) Iodine Fatty acid Solid fat content (%) rate Value composition
  • Example 6 0.05 0.051 0.30 78.04 21.66 58.83 34.98 47.10 18.87 2.81 0.48
  • Example 7 0.50 0.051 0.40 78.06 21.54 58.44 34.44 47.53 18.65 2.86 0.50
  • Example 8 1.00 0.051 0.25 68.00 31.75 58.45 35.27 46.91 15.61 2.84 0.64
  • Example 9 1.50 0.052 0.40 77.66 21.94 58.38 35.60 46.59 20.35 5.23 2.30
  • oil composition containing at 5 least 80% by weight of diacylglycerol can be readily fractionated into a solid fraction

Landscapes

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

Abstract

La présente invention concerne un procédé de fractionnement d'une composition d'huile contenant au moins 80 % en poids de diacylglycérol en une fraction solide et une fraction liquide, qui chauffe la composition d'huile à une température élevée, refroidit la composition d'huile pour déposer des cristaux à une vitesse de refroidissement de 0,05°C/min à 3,00°C/min jusqu'à une température finale se situant dans la plage de 30°C à 50°C tout en agitant pour obtenir une bouillie cristalline, et de fractionnement de la bouillie cristalline en une fraction solide et une fraction liquide.
PCT/MY2011/000188 2010-10-12 2011-08-15 Procédé de cristallisation fractionnée de graisse de diacylglycérol à base de palme WO2012050423A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MYPI2010004803A MY165832A (en) 2010-10-12 2010-10-12 Process for fractional crystallisation of palm-based diacylglycerol fat
MYPI2010004803 2010-10-12

Publications (1)

Publication Number Publication Date
WO2012050423A1 true WO2012050423A1 (fr) 2012-04-19

Family

ID=44759745

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MY2011/000188 WO2012050423A1 (fr) 2010-10-12 2011-08-15 Procédé de cristallisation fractionnée de graisse de diacylglycérol à base de palme

Country Status (2)

Country Link
MY (1) MY165832A (fr)
WO (1) WO2012050423A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104869831A (zh) * 2012-12-13 2015-08-26 森达美马来西亚有限公司 来自棕榈二酰基甘油的烘焙食品起酥油

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4205095A (en) * 1976-11-04 1980-05-27 Barr Iain G Glycerides
JPH01289897A (ja) 1988-05-16 1989-11-21 Sakamoto Yakuhin Kogyo Kk 液体油脂の製造法
GB2220672A (en) * 1988-07-01 1990-01-17 Fuji Oil Co Ltd Method for dry fractionation of fats and oils
JPH0331397A (ja) 1989-06-28 1991-02-12 Riken Vitamin Co Ltd 油脂の分別促進剤
EP0481782A2 (fr) * 1990-10-19 1992-04-22 Fuji Oil Company, Limited Procédé de raffinage et de fractionnement de l'huile de palme
JPH04300828A (ja) 1991-03-28 1992-10-23 Kao Corp 脂肪肝予防又は治療剤
EP1172431A1 (fr) * 2000-07-13 2002-01-16 Kao Corporation Procédé de fractionnement solide-liquide d'une composition d'huile
US20070003686A1 (en) * 2005-07-01 2007-01-04 Martek Biosciences Corporation Polyunsaturated Fatty Acid-Containing Oil Product and Uses and Production Thereof

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4205095A (en) * 1976-11-04 1980-05-27 Barr Iain G Glycerides
JPH01289897A (ja) 1988-05-16 1989-11-21 Sakamoto Yakuhin Kogyo Kk 液体油脂の製造法
GB2220672A (en) * 1988-07-01 1990-01-17 Fuji Oil Co Ltd Method for dry fractionation of fats and oils
US5045243A (en) 1988-07-01 1991-09-03 Fuji Oil Company, Limited Method for dry fractionation of fats and oils
JPH0331397A (ja) 1989-06-28 1991-02-12 Riken Vitamin Co Ltd 油脂の分別促進剤
EP0481782A2 (fr) * 1990-10-19 1992-04-22 Fuji Oil Company, Limited Procédé de raffinage et de fractionnement de l'huile de palme
JPH04300828A (ja) 1991-03-28 1992-10-23 Kao Corp 脂肪肝予防又は治療剤
EP1172431A1 (fr) * 2000-07-13 2002-01-16 Kao Corporation Procédé de fractionnement solide-liquide d'une composition d'huile
US6630189B2 (en) 2000-07-13 2003-10-07 Kao Corporation Solid-liquid fractionation process of oil composition
US20070003686A1 (en) * 2005-07-01 2007-01-04 Martek Biosciences Corporation Polyunsaturated Fatty Acid-Containing Oil Product and Uses and Production Thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
OIL PALM NEWS, vol. 22, 1997, pages 10 - 18
YU KAGAKU (OIL CHEMIST, vol. 28, 1979, pages 700 - 708

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104869831A (zh) * 2012-12-13 2015-08-26 森达美马来西亚有限公司 来自棕榈二酰基甘油的烘焙食品起酥油

Also Published As

Publication number Publication date
MY165832A (en) 2018-05-17

Similar Documents

Publication Publication Date Title
JP4362548B2 (ja) 可塑性油脂組成物
CA2879786C (fr) Nouvelle composition de melange de graisses
US3658555A (en) Spreadable fats
AU2001274062B2 (en) Preparation of a blend of triglycerides
JPH10508496A (ja) マーガリン及び油中水型スプレッド用脂肪ブレンド
JP2010077244A (ja) ハードストック及び該ハードストックを使用した可塑性油脂組成物
AU2001274062A1 (en) Preparation of a blend of triglycerides
EP3139770A1 (fr) Compositions d'acides gras et utilisation
Subroto et al. The recent application of palm stearin in food industry: A review
JPH11243855A (ja) 油中水型乳化油脂組成物
EP1172431B1 (fr) Procédé de fractionnement solide-liquide d'une composition d'huile
EP3662757B1 (fr) Composition d'huile/de graisse et aliment huileux comprenant cette composition d'huile/de graisse
JP5755472B2 (ja) 油脂のドライ分別方法
WO2012050423A1 (fr) Procédé de cristallisation fractionnée de graisse de diacylglycérol à base de palme
JP6839175B2 (ja) ノーテンパー型ハードバター組成物の製造方法
EP2340720B1 (fr) Procédé de production d'une composition de corps gras
JP3977486B2 (ja) 揚げ物用脂肪
Greyt et al. Fractionation and interesterification
O'Brien Soybean oil modification
Bennion et al. Baking fats
DK172155B1 (da) Fremgangsmåde til tørfraktionering af palmeolein
CA2843196A1 (fr) Nouveau 1,3-diacylglycerol (1,3-dag) pour applications de matiere grasse solide
GB632089A (en) Modification of glycerides
JPH1025490A (ja) ラードの臭気抑制法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11764877

Country of ref document: EP

Kind code of ref document: A1

DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 20/08/2013).

122 Ep: pct application non-entry in european phase

Ref document number: 11764877

Country of ref document: EP

Kind code of ref document: A1