WO2012177116A2 - Procédé de production d'une composition huileuse - Google Patents

Procédé de production d'une composition huileuse Download PDF

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Publication number
WO2012177116A2
WO2012177116A2 PCT/MY2012/000137 MY2012000137W WO2012177116A2 WO 2012177116 A2 WO2012177116 A2 WO 2012177116A2 MY 2012000137 W MY2012000137 W MY 2012000137W WO 2012177116 A2 WO2012177116 A2 WO 2012177116A2
Authority
WO
WIPO (PCT)
Prior art keywords
oil
liquid
crystallized
conducted
unsaturated
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/MY2012/000137
Other languages
English (en)
Other versions
WO2012177116A3 (fr
Inventor
Yuen May Choo
Lik Nang Harrison LAU
Nur Sulihatimarsyila ABD. WAFTI
Nabilah KAMALIAH
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Malaysian Palm Oil Board MPOB
Original Assignee
Malaysian Palm Oil Board MPOB
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 Malaysian Palm Oil Board MPOB filed Critical Malaysian Palm Oil Board MPOB
Priority to JP2014516936A priority Critical patent/JP6179901B2/ja
Priority to KR1020147001569A priority patent/KR20140041776A/ko
Publication of WO2012177116A2 publication Critical patent/WO2012177116A2/fr
Publication of WO2012177116A3 publication Critical patent/WO2012177116A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/006—Refining fats or fatty oils by extraction
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/10—Refining fats or fatty oils by adsorption
    • 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

Definitions

  • the present invention relates to a method to produce an oil composition.
  • Phytonutrients are chemicals in plants other than vitamins and minerals that provide extra health benefits for the body. There are several classes of phytonutrients, including the major ones such as carotenoids and tocotrienois. Phytonutrients play a role in disease prevention, acting as antioxidants, immunomodulators and anti-inflammatory, anti-aging and cancer- fighting agents.
  • Natural phytonutrients are components such as tocopherol, palm tocotrienois, pro-vitamin A (carotenes), sterols, squalene and others.
  • pro-vitamin A carotenes
  • sterols sterols
  • squalene a component such as tocopherol, palm tocotrienois, pro-vitamin A (carotenes), sterols, squalene and others.
  • Several conventional methods in the past have been employed to produce oil composition rich in phytonutrients which have good cold stability and to be used in temperate countries such as US, Europe, Japan and South Korea. Accordingly, a need still exists for a method to produce and oil composition which is rich in natural phytonutrients made from a blend of palm oil with other highly unsaturated vegetables oil which contains good cold stability.
  • the present invention relates to a method to produce an oil composition wherein the method includes refining palm oil and unsaturated oil separately, blending the palm oil with the unsaturated oil, heating the blended oil, subjecting the heated blended oil to fractionation to form liquid oil, cooling the liquid oil with constant stirring to form crystallized oil and conducting filtration to remove the crystallized oil from filtrate liquid oil.
  • the present invention also provides a method to produce an oil composition wherein the method includes blending palm oil with unsaturated oil, heating the blended oil, subjecting the heated blended oil to fractionation to form liquid oil, cooling the liquid oil with constant stirring to form crystallized oil, conducting filtration to remove the crystallized oil from filtrate liquid oil and refining the crystallized and the liquid oil.
  • FIG.1 illustrates a method of preparing an oil composition wherein feed oil is refined.
  • FIG.2 illustrates a method of preparing an oil composition wherein filtrate and solid fraction are refined.
  • the present invention provides a method for producing an oil composition containing desired fatty acids content and rich in natural phytonutrients for use in food preparation for consumption, especially in cooking, frying, salad dressing, among others.
  • feed oils are namely palm oil and other unsaturated oil.
  • palm oil containing carotenes and other phytonutrients is blended with other unsaturated oil such as soybean oil and canola oil with a blending ratio ranging from 9:1 to 1 :2 preferably at ratio 6:4.
  • the blended oil is then heated at temperature ranging from 40 °C to 50 °C to ensure all crystals are destroyed before crystallization is introduced.
  • the blended oil is then subjected to fractionation process in order to produce a liquid fraction with higher unsaturated fatty acids content to achieve better cold stability (below 6°C).
  • the unsaturated fatty acids from the unsaturated oil can enhance the unsaturated fatty acids to retain in liquid phase during the fractionation process. With this, the yield of the process can also be improved with more liquid oil being produced.
  • the blending ratio of the oil should match with the melting point and the crystallisation behaviour of the mixture.
  • the stirrer should be able to continuously stir at a constant speed along the process to coagulation of crystal formed.
  • the constant stirrer speed is desired to control the formation of uniformed crystal size.
  • the crystallization process may range from 6 to 24 hours preferably 16 hours at temperature between 40°C to -5°C depending on the blending ratio and types of feed oils.
  • the preferred holding temperature before filtration of the crystallised oil should be below 18°C as only liquid oil with good cold stability that remains in liquid form can pass through the membrane.
  • the filtration of the oil is achieved through membrane filter press of at least 400kPa to 3000kPa at cold conditions, preferably at a temperature ranging from 5°C to 15°C. Filtrate obtained from the process having high Iodine Value (IV) (at least 70) and remains liquid at cold temperature below 6°C.
  • IV Iodine Value
  • the filtered oil obtained from the filtration step contains 20% to 40% of saturated fatty acids, 20% to 40% monounsaturated fatty acids and 20% to 40% polyunsaturated fatty acids.
  • Filtrate premium oil
  • the filtrate and solid fraction shall be refined by way of degumming using phosphoric acid 0.1 % concentration, controlled bleaching using neutral or acidic bleaching earth with dosage 1 % at 95 °C temperature and neutralization.
  • Neutralization via steam deodorization should be avoided to retain as much carotenes and vitamin E in the oil.
  • the preferred neutralization process includes short path distillation and chemical neutralization.
  • the final oil obtained from the process will contain at least 300 ppm of carotene and 400 ppm of vitamin E with cloud point below 6°C.
  • Palm oil was obtained from local mill having properties of as Palm Oil Refiners Association of Malaysia (PORAM) standard. Palm oil is blended with soybean oil in the ration of 6:4. The oil is then heated to 60 °C and continuously stirred to ensure homogeneity. The oil is then cooled for about 6 hours at a temperature ranging from 50 "C to 14°C, before subjected to fractionation. The fraction is filtered at 18°C with oil composition as shown in TABLE 1 . The oil composition obtained from these conditions has saturated, monounsaturated and polyunsaturated fatty acids in the ratio of almost 1 :1 :1 . The cloud point of the filtrate is 5°C. The carotenes and vitamin E contents in the filtrate are 432ppm and 714ppm respectively.
  • PORAM Palm Oil Refiners Association of Malaysia
  • Example 2 The method as described in Example 1 was repeated with another batch of palm oil blended with soybean oil in the ratio of 5:5. The results obtained are shown in TABLE 2. The cloud point obtained for the filtrate is 5°C. The carotenes and vitamin E contents in the filtrate are 315ppm and 967ppm respectively.
  • Example 2 The method as described in Example 1 was repeated with another batch of palm oil blended with soybean oil where the crystallization period is about 8 hours in the ratio of 8:2.
  • the fraction is filtered at 14°C with oil composition as shown in TABLE 3.
  • the cloud point for the filtrate is 6°C.
  • the carotenes and vitamin E contents in the filtrate are 253ppm and 938ppm respectively.
  • Example 2 The method as described in Example 1 was repeated with another batch of palm oil blended with canola oil where the crystallization period is about 8 hours in the ratio of 8:2.
  • the fraction is filtered at 14°C with oil composition as shown in TABLE 4.
  • the cloud point for the filtrate is 5°C.
  • the carotenes and vitamin E contents in the filtrate are 417ppm and 624ppm respectively.
  • Example 2 The method as described in Example 1 was repeated with another batch of palm oil blended with canola oil in the ratio of 6:4.
  • the blended oil is cooled for about 16 hours with final oil at a temperature of 3°C.
  • the results obtained are shown in TABLE 5.
  • the cloud point for the filtrate is 6°C.
  • the carotenes and vitamin E contents in the filtrate are 356ppm and 690ppm respectively.
  • Example 6 The method as described in Example 1 was repeated with another batch of palm oil blended with canola oil with ratio 5:5. The results obtained are shown in Table 6.
  • the cloud point for the filtrate is 5°C.
  • the carotenes and vitamin E contents in the filtrate are 299ppm and 578ppm respectively.

Landscapes

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

Abstract

L'invention concerne un procédé de production d'une composition huileuse, comprenant les étapes consistant à affiner séparément de l'huile de palme et de l'huile non saturée, mélanger l'huile de palme et l'huile non saturée, chauffer l'huile mélangée, soumettre l'huile mélangée et chauffée à un fractionnement pour obtenir de l'huile liquide, refroidir l'huile liquide par agitation constante pour obtenir de l'huile cristallisée et effectuer une filtration pour retirer l'huile cristallisée de l'huile liquide filtrée. L'invention concerne également un procédé de production d'une composition huileuse, comprenant les étapes consistant à mélanger de l'huile de palme et une huile non saturée, chauffer l'huile mélangée, soumettre l'huile mélangée chauffée à un fractionnement pour obtenir de l'huile liquide, refroidir l'huile liquide par agitation constante pour obtenir de l'huile cristallisée, effectuer une filtration pour retirer l'huile cristallisée de l'huile liquide filtrée et affiner l'huile liquide cristallisée et l'huile liquide. Figure la plus la plus explicative: Fig.1
PCT/MY2012/000137 2011-06-22 2012-06-22 Procédé de production d'une composition huileuse Ceased WO2012177116A2 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2014516936A JP6179901B2 (ja) 2011-06-22 2012-06-22 油組成物を製造する方法
KR1020147001569A KR20140041776A (ko) 2011-06-22 2012-06-22 오일 조성물의 제조방법

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MYPI2011002942 2011-06-22
MYPI2011002942 2011-06-22

Publications (2)

Publication Number Publication Date
WO2012177116A2 true WO2012177116A2 (fr) 2012-12-27
WO2012177116A3 WO2012177116A3 (fr) 2013-04-25

Family

ID=47423131

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MY2012/000137 Ceased WO2012177116A2 (fr) 2011-06-22 2012-06-22 Procédé de production d'une composition huileuse

Country Status (5)

Country Link
JP (1) JP6179901B2 (fr)
KR (1) KR20140041776A (fr)
CO (1) CO6940402A2 (fr)
MY (1) MY173752A (fr)
WO (1) WO2012177116A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107232323A (zh) * 2017-07-26 2017-10-10 张聿滨 一种抗氧化耐高温食用油的制备工艺

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2021516712A (ja) * 2018-03-14 2021-07-08 ソシエテ・デ・プロデュイ・ネスレ・エス・アー トリアシルグリセリド油の精製

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2173545C (fr) * 1995-04-07 2004-06-29 Kalyana Sundram Augmentation du taux de lphd et du rapport lphd/lpbd dans le serum humain par equilibre des acides gras alimentaires satures et non satures
MY127634A (en) * 1996-10-31 2006-12-29 Global Palm Products Sdn Bhd Refining of edible oil rich in natural carotenes and vitamin e
MY134678A (en) * 2003-05-05 2007-12-31 Malaysian Palm Oil Board A process for obtaining an oil composition and the oil composition obtained therefrom
WO2009005352A1 (fr) * 2007-07-02 2009-01-08 Sime Darby Malaysia Berhad Composition de graisse à frire
KR101080077B1 (ko) * 2009-02-26 2011-11-07 주식회사농심 포화지방산이 저감된 팜유의 제조방법

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107232323A (zh) * 2017-07-26 2017-10-10 张聿滨 一种抗氧化耐高温食用油的制备工艺

Also Published As

Publication number Publication date
JP2014520193A (ja) 2014-08-21
WO2012177116A3 (fr) 2013-04-25
KR20140041776A (ko) 2014-04-04
JP6179901B2 (ja) 2017-08-16
CO6940402A2 (es) 2014-05-09
MY173752A (en) 2020-02-19

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