CS257020B1 - A method for producing a modified fat - Google Patents

Abstract

Rapeseed-free rapeseed oil, palm oil and beef tallow are subjected to a two-stage hydrogenation in which, in the first stage, rapeseed-free oil is selectively hydrogenated at a hydrogen pressure of 0.15 MPa, a temperature of 180 °C and in the presence of 0.5% by weight of a nickel catalyst until the melting point is reached with a shift of 33 °C, after which this intermediate product is re-hydrogenated in the second stage in a mixture with 30 to 50% by weight of palm oil and 5 to 10% by weight of beef tallow at a hydrogen pressure of 0.15 MPa, a temperature of 180 °C and in the presence of 0.05% by weight of a nickel catalyst until the melting point is reached with a shift of 38 °C, followed by interesterification and transisomerization of fatty acid triglycerides with constant stirring and heating with steam at a pressure of 0.8 MPa for two hours.

Description

The invention relates to a process for the production of modified fat.

The raw materials used for the preparation of modified fats are oils and fats of vegetable and animal origin. Preparation of modified fats for the chocolate industry is solved by known technological processes, which consist in hydrogenation of single-type oil or mixture of oils with subsequent fractionation. Fractionation yields a solid and liquid phase, and repeated fractionation of the liquid phase yields a semi-solid and liquid fraction of the fat phase. By mixing the solid, semi-solid and liquid phases in suitable proportions, a modified fat of desired properties is obtained.

Another method for preparing modified fats is to hydrogenate a single-type oil, for example cottonseed or peanut oil, or a mixture of two oils, for example high-rape rapeseed oil and palm oil, using a selective nickel catalyst.

The disadvantages of the prior art solutions are high demands on apparatus fractionation and high prices of oils and catalysts.

The above drawbacks are overcome by the process of preparing the modified fat by two-stage hydrogenation of the basic raw materials. In the first step, the hydrogen-free rapeseed oil is hydrogenated selectively at a hydrogen pressure of 180 psi, a temperature of 180 ° C and in the presence of 0.5% by weight of a nickel catalyst. The hydrogenation time is complete at a melting point of 33 ° C.

This intermediate is hydrogenated in a second step in a mixture with 30 to 50% by weight of palm oil and 5 to 10% by weight of beef tallow at a hydrogen pressure of 100 psi, a temperature of 180 ° C and in the presence of 0.05% by weight of a nickel catalyst. a tenfold reduction compared to the first stage. The hydrogenation time is complete when the melting point is reached by a shift of 38 ° C. Upon reaching the melting point, stop the hydrogen feed to the hydrogenation autoclave, continue stirring the contents and heat it with steam at a pressure of 0.8 MPa for two hours due to suitable interesterification and transisomerization of fatty acid triglycerides.

The new effect is achieved in particular by obtaining a high-quality modified fat produced predominantly from homemade raw materials, particularly suitable for the production of molded chocolate delicacies, the consistency of which is solid to brittle, products made from it easily tipping out of molds and , ie. that delicacies are uncommon.

First exemplary embodiment

5,300 kg of bleached, oil-free rapeseed oil was pumped into a 9 m @ 2 hydrogenation autoclave and selectively hardened under the following conditions. The hydrogen pressure was 0.15 MPa, the oil temperature at the beginning of the hydrogenation was 130 ° C and at the end of the hydrogenation was 180 ° C, the hydrogenation time was 6 hours, the nickel catalyst concentration was 0.5% by weight. Hydrogenation was terminated at a melting point of 32.8 ° C. The hardened bezerukové oil was filtered on filter press and marked as I. filtrate, which was used for II. degree of hydrogenation. The following mixture of oils and fats was drawn into the hydrogenation autoclave:

600 kg - hardened rapeseed oil free of oil - I. filtrate

400.kg - palm oil neutralized 300 kg - beef tallow neutralized

300 kg

II. the stiffening step was carried out under the following conditions, hydrogen pressure 0.15 MPa, the temperature of the mixture at the beginning of hydrogenation 130 ° C, the temperature of the mixture at the end of hydrogenation 180 ° C, the hydrogenation time was 2.5 hours and the nickel catalyst concentration was 0.05% , which is a tenfold reduction over grade I.

Hydrogenation was terminated at a melting point of 37.8 ° C, but the autoclave content was continued to be stirred and heated with steam at 0.8 MPa for 2 hours due to appropriate interesterification and transisomerization of fatty acid triglycerides. Then the hardened fat was cooled to 110 ° C, the catalyst filtered on a filter press, bleached with clay and bleached and deodorized.

The resulting modified fat had the following fatty acid composition:

palmitic acid ..... 21.5% stearic acid ..... 11.3% oleic acid ..... 61.1% linoleic acid ..... 3.2% linolenic acid .... 0.3% erucic acid ..... 1.8%

Solids content:

at 20 ° C ..... 67.2% at 40 ° C ..... 1.3%

Second exemplary embodiment

5,300 kg of bleached, rapeseed oil-free rapeseed oil was pumped into a 9 m hydrogenation autoclave and selectively hardened under the following conditions. The hydrogen pressure was 0.15 MPa, the oil temperature at the beginning of the hydrogenation was 130 ° C and at the end of the hydrogenation was 180 ° C, the hydrogenation time was 6 hours, the nickel catalyst concentration was 0.5% by weight. Hydrogenation was terminated at a melting point of 32.8 ° C. The hardened bezerukové oil was filtered on filter press and marked as I. filtrate, which was used for II. degree of hydrogenation. The following mixture of oils and fats was drawn into the hydrogenation autoclave:

200 kg hardened rapeseed oil free of oil - I. filtrate

600 kg of palm oil neutralized 500 kg of beef tallow neutralized

300 kg

II. the solidification step was carried out under the following conditions, hydrogen pressure 0.15 MPa, the temperature of the mixture at the beginning of hydrogenation was 130 ° C, the temperature of the mixture at the end of hydrogenation was 180 ° C, the hydrogenation time was 2.5 hours and the nickel catalyst concentration was 0.05 % by weight, which is a 10-fold reduction over hydrogenation grade I. Hydrogenation was. however, the autoclave content was continued to be stirred and heated with steam at 0.8 MPa for 2 hours due to the appropriate interesterification and transisomerization of fatty acid triglycerides. Then the hardened fat was cooled to 110 ° C, the catalyst filtered on filter press, bleached with clay and deodorized.

The resulting modified fat had the following solids content:

at 20 ° C ..... 61.3%

At 40 ° C ..... 3.6%

The fatty acid composition of this modified fat had the following% by weight:

palmitic acid ..... 20.3% stearic acid ..... 8.1% oleic acid 61.1% linoleic acid ..... 3.4% linolenic acid ..... 0.1% erucic acid ..... 2.8%

SUBJECT OF THE INVENTION

Claims (1)

SUBJECT OF THE INVENTION The process for producing a modified fat is characterized in that the rapeseed oil-free oil, palm oil and beef tallow is subjected to two-stage hydrogenation by selectively hydrogenating the rapeseed oil free of oil at a pressure of 100 psi, 180 ° C and 0 ° C. 5% by weight of the nickel catalyst until a melting point of 33 DEG C. was reached, whereupon the intermediate was re-hydrogenated in the second stage in a mixture with 30 to 50% by weight of palm oil and 5 to 10% by weight of bovine tallow at hydrogen pressure. at a temperature of 180 ° C and in the presence of 0.05% by weight of the nickel catalyst until a melting point of 38 ° C was reached, followed by stirring and heating with steam at a pressure of 0.8 MPa for two hours of interesterification and transisomerization of fatty acid triglycerides. .