前苏联专利SU1523041A3 Method of producing fat mixture for edible fat manufacture

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专利摘要:
Soft margarines of both the tub and fluid type, as well as blends and spreads, are formed from a unique blend of liquid vegetable oil, such as sunflower oil, with varying proportions e.g. from 5 to 20 wt. % of a hardstock having an SFI solids content of at least 45% at 92 DEG F (33 DEG C) and formed by interesterification of saturated babassu nut oil and a second saturated vegetable oil, e.g. palm oil, the oils having IV's of less than 2 and being in a weight ratio of 75:25 to 40:60. The blend of vegetable oil and hardstock is high in polyunsaturates and has a low-trans-isomer fatty acid content.
公开号:SU1523041A3
申请号:SU813305049
申请日:1981-06-18
公开日:1989-11-15
发明作者:Ворд Джон
申请人:Стандарт Брэндз, Инкорпорейтед (Фирма)；
IPC主号:

专利说明:

This invention relates to the oil and fat industry and relates to the production of edible fats.
The aim of the invention is to improve the quality of the fat mixture by reducing the trans isomers.
The method is illustrated by the following examples.
Example 1. Babassu oil from a palm tree is hydrogenated to saturate. At ZOO P, using a suspension containing 0.2% nickel catalyst to iodine number less than 2.0; palm oil with iodine number 60.0 is hydrogenated in the same way; hydrogenated oils are filtered to remove nickel; obtained hydrogenated-.
Full oils are mixed in a ratio of 50:50; the mixture is heated in the presence of 0.05% sodium methylate with stirring for 15 minutes; cleaning the re-esterified mixture; FFI of the re-esterified mixture is 54.0% at 33.33 ° C. Then this mixture is mixed with liquid vegetable oil, (sunflower) in the ratio,%: solid mixture 16; liquid butter 84 Margarine or other edible fats are produced from the resulting fat mixture.
Example 2o Carried out analogously to example 1. The ratio of 2 is 55: 4S.
;. According to the proposed method, use oil der palma babasO 1CHE
W

cm
Sugar, which results in a polymer that is used to make edible fats with different consistencies. In addition, the use of an oil that has a iodine value of less than 60 and that of an iodine number of less than 2 after hydrogenation is necessary must be 40-70, and for the second 30-50 °. These conditions are necessary in order to carry out the transesterification to obtain a mixture with an SFI-factor of 36-54% at 33.33 C. Rapeseed oil can be used as a liquid vegetable oil cotton, with Evoe, sunflower, corn oil
If hydrogenation is not carried out before obtaining an iodine number less than 2, the product of transesterification cannot provide edible fat. The ratio of the re-sterilized mixture to the liquid vegetable oil should be 5-20 wt. and 80 - 95% by weight, respectively, any deviation from this ratio will not provide an edible fatty product with a high content of polyethylene glycolic acids.
The application of the proposed method allows to obtain a fat mixture, which can be used in the production of margarines, edible fats for dough, mixtures with feed products.
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Compared with the known method of obtaining a fat mixture, the proposed method allows to obtain a fat mixture with a low content of trans-isomers, which ensures the production of edible fats of different consistency with high organoleptic and physicochemical properties.

权利要求:
Claims (1)
[1]
Invention Formula
A method of obtaining a fat mixture for the production of edible fats, including the displacement of two oils that have been hydrogenated to saturation, one of which is palm kernel oil, random transesterification and subsequent mixing of the interesterified mixture with liquid vegetable oil, characterized in that mixtures by reducing trans isomers from palm kernel oils use der Babassu oil, hydrogenated to an iodine number of less than 2, and as the second hydrogenated oil — an oil that had Ed hydrogenation iodine number less than 60, mixing ratio is selected for the first oil 40 ... 70j to the second food oil
30.,. 50, while transesterification is carried out to obtain a mixture having an SFI factor of 36 .. about 54% at 33.33 s, and when the latter is mixed with liquid vegetable oil, they are taken in amounts of 5 ... 20 and 80, respectively. ..95 wt.%.

类似技术:

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US20050220968A1|2005-10-06|Process for the production of micronutrient rich zero-trans shortening interesterification

US5869124A|1999-02-09|Edible spread

US4045588A|1977-08-30|Margarine fat

US3210197A|1965-10-05|Process of preparing a fat product which after plasticizing can be used as a spreading, baking and frying fat, and a process of preparing a margarine in using this fat product

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US3900503A|1975-08-19|Randomly interesterified sunflower and tobaccoseed oils

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同族专利:

公开号 | 公开日

AU552183B2|1986-05-22|

FI68754C|1985-11-11|

FR2484790B1|1985-03-29|

SE450682B|1987-07-20|

ES503231A0|1982-11-01|

CA1136483A|1982-11-30|

FI811923L|1981-12-20|

DE3124148A1|1982-03-04|

JPS5725396A|1982-02-10|

GB2078245B|1984-11-28|

ZA814169B|1982-07-28|

IT1137091B|1986-09-03|

BE889291A|1981-12-18|

ES8300249A1|1982-11-01|

IT8122417D0|1981-06-18|

MX6133E|1984-11-22|

FI68754B|1985-07-31|

GB2078245A|1982-01-06|

FR2484790A1|1981-12-24|

DK271381A|1982-02-03|

SE8103867L|1981-12-20|

AU7199381A|1981-12-24|

NL8102979A|1982-01-18|

引用文献:

公开号 | 申请日 | 公开日 | 申请人 | 专利标题

RU2609374C2|2015-06-16|2017-02-01|Общество С Ограниченной Ответственностью "Корпорация "Союз"|Functional triglyceride composition for production of food products|

RU2612446C2|2015-08-18|2017-03-09|Общество с ограниченной ответственностью "ЭФКО Пищевые Ингредиенты"|Method for producing hydrogenated fat and milk fat substitute on its base, as well as hydrogenated fat and substitute of milk fat|GB1107206A|1964-12-28|1968-03-27|Nat Biscuit Co|Hard butter and chocolate coating composition containing same|

FR1537038A|1966-06-28|1968-08-23|Unilever Nv|Fat with a high content of polyunsaturated fatty acids|

GB1190553A|1966-06-28|1970-05-06|Unilever Nv|Improvements in Fats|

GB1382573A|1971-01-06|1975-02-05|Unilever Ltd|Confectioners butter|GB2178752B|1985-07-12|1989-10-11|Unilever Plc|Substitute milk fat|

GB8711431D0|1987-05-14|1987-06-17|Unilever Plc|Edible fats|

US5407695A|1989-09-20|1995-04-18|Nabisco, Inc.|Low-palmitic, reduced-trans margarines and shortenings|

CA2156103A1|1994-09-09|1996-03-10|Michael David Erickson|Fat systems and processes for the production of no trans fatty acid containing stick-type margarines and spreads|

JP3743179B2|1998-10-28|2006-02-08|株式会社カネカ|Oil composition|

法律状态:

优先权:

申请号 | 申请日 | 专利标题

CA000354417A|CA1136483A|1980-06-19|1980-06-19|Edible fat product i|

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