Deodorizing method for reducing trans-fatty acid content in vegetable oil

A trans fatty acid and vegetable oil technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of deodorization and thermal decolorization that are not as good as trays, long deodorization time, and high operating temperature (260-270℃, etc.) To achieve the effect of benefiting human health, improving the quality of vegetable oil and reducing trans-isomerization

Inactive Publication Date: 2009-09-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, the content of trans fatty acids in deodorized oil increases significantly with the increase of deodorization temperature and time; in terms of deodorization tower structure, the deodorization of packed deodorization tower is more beneficial to reduce trans fatty acids than traditional tray tower, but deodorization And thermal decolorization effect is not as good as plate tower
At present, the traditional deodorization process in my country mostly adopts plate tower deodorization, the operating temperature is high (260-270 ° C above), the deodorization time is long (2.5-3 hours), and the content of trans fatty acids in soybean oil is generally 3%-4. %, while the content of trans fatty acids in some oil products is as high as 6% to 8%. Although some companies use a new type of packing-plate soft tower for deodorization, the temperature of vegetable oil has reached 255-265°C before entering the deodorization tower. The content of trans fatty acids in soybean oil is still as high as about 2%

Method used

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  • Deodorizing method for reducing trans-fatty acid content in vegetable oil
  • Deodorizing method for reducing trans-fatty acid content in vegetable oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Under the conditions of 130°C and vacuum degree of 2Torr, the decolorized soybean oil is deoxygenated by the degasser, then the temperature is raised to 185°C through a heat exchange, and the oil flow rate is 18m 3Enter the deodorization tower under the condition of / h, heat up to 240°C step by step in the packed tower section, and use direct steam (0.2% steam volume) to strip for 12 minutes, then enter the plate tower section, use direct steam (0.6% steam volume) constant temperature drum Soak and distill for 45 minutes, cool to 45°C and fine filter to obtain deodorized soybean oil with low trans fatty acid. Determination of trans fatty acid, acid value and color in deodorized oil.

[0041] The content of trans fatty acid in the obtained final deodorized soybean oil was 0.89%, the content of free fatty acid was 0.032%, and the color was Y9R0.8.

Embodiment 2

[0043] The decolorized rapeseed oil is at 130°C and the vacuum degree is 2 Torr. After being deoxygenated by the degasser, the temperature is raised to 190°C through a heat exchange. 3 Enter the deodorization tower under the condition of / h, heat up to 245°C step by step in the packed tower section, and use direct steam (0.2% steam volume) to strip for 8 minutes, then enter the plate tower section, use direct steam (0.6% steam volume) constant temperature drum Soak and distill for 40 minutes, cool to 45°C, and fine filter to obtain deodorized rapeseed oil with low trans fatty acids. Measure the trans fatty acids, acid value and color in the deodorized oil.

[0044] The content of trans fatty acid in the obtained final deodorized rapeseed oil was 1.02%, the content of free fatty acid was 0.030%, and the color was Y6R0.6.

Embodiment 3

[0046] Under the conditions of 130°C and vacuum degree of 2 Torr, the decolorized corn oil is deoxygenated by the degasser, then the temperature is raised to 190°C through a heat exchange, and then the temperature is raised to 260°C through a second heat exchange. 3 Enter the deodorization tower under the condition of 1 / h, strip in the packed tower section for 10 minutes, then enter the plate tower section, use direct steam (0.8% steam volume) bubbling distillation for 50 minutes, cool to 45°C and fine filter to obtain low-trans fatty acid Deodorized corn oil, determination of trans fatty acid, acid value and color in deodorized oil.

[0047] The content of trans fatty acid in the obtained final deodorized corn oil was 2.17%, the content of free fatty acid was 0.026%, and the color was Y5R0.5.

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Abstract

The invention relates to a deodorizing method for reducing trans-fatty acid content in vegetable oil, belonging to the technical field of oil refining and deodorization and food safety. In the deodorizing method, discolored vegetable oil is used as the raw material, and a packing-plate combined stripping-distilling deodorizing tower is selected; on the one hand, the structure of the deodorizing tower is improved to realize the deodorization mode of temperature increase stripping and constant distilling and to reduce the high temperature heated time of oil; and on the other hand, the deodorizing technology of low trans-fatty acid content is obtained by controlling the parameters such as deodorization temperature, deodorization time and the like and integrally considering the content of trans-fatty acid and deodorization effect in oil. The invention reduces the content of trans-fatty acid during deodorization, builds up the deodorizing technology of low trans-fatty acid, and provides a whole new approach for the development of green, safe and nutrition vegetable oil.

Description

technical field [0001] The invention discloses a deodorization method for reducing the content of trans fatty acid in vegetable oil, which belongs to the technical fields of oil refining deodorization and food safety. Background technique [0002] Trans fatty acids (TFA) is a general term for a class of unsaturated fatty acids containing isolated trans (trans) configuration double bonds, which are commonly found in dairy products, oils and oily foods of immature animals. Many studies have shown that trans fatty acids are positively correlated with the occurrence and development of human cardiovascular diseases, diabetes, senile dementia, cancer and other diseases. The issue of trans fatty acids has become the focus of attention in the fields of oil processing and food safety in recent years. International organizations and European and American countries attach great importance to the dietary safety of trans fatty acids. In 2003, the WHO / FAO Expert Committee on "Diet, Nutrit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 宋志华王兴国金青哲刘元法黄健花单良
Owner JIANGNAN UNIV
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