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Discoloring method for reducing trans-fatty acid content of vegetable oil

A technology of trans fatty acid and vegetable oil, which is applied in the direction of fat oil/fat refining and fat production, etc.

Inactive Publication Date: 2010-08-25
SHANGHAI RONGS HEALTH IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the active sites on the surface of the clay adsorbent not only have adsorption properties, but also have acid catalytic properties. If fully activated, the acid catalytic properties will be greatly enhanced, which will easily lead to the formation of trans fatty acids during the decolorization process.

Method used

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  • Discoloring method for reducing trans-fatty acid content of vegetable oil
  • Discoloring method for reducing trans-fatty acid content of vegetable oil
  • Discoloring method for reducing trans-fatty acid content of vegetable oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Add 1.00g activated clay to 100.00g neutralized soybean oil, activated clay Bronsted acid center 22mmol / g, Lewis acid center 3.3mmol / g, 110°C, 50mmHg vacuum (absolute pressure), stirring speed 250r / min, stirring decolorization 40 minutes. After the decolorization is completed, the sample is taken out, immediately cooled to 60°C in cooling water, and filtered to obtain decolorized vegetable oil with low trans fatty acid. Lovibond colorimetrically detects the decolorization effect and trans fatty acid content.

[0038] The red color of the obtained final decolorized oil is 23, and the red value is 3.3; the content of trans fatty acid is 0.17%.

Embodiment 2

[0040] Add 1.00 g activated clay to 100.00 g neutralized soybean oil, activated clay Bronsted acid center 20mmol / g, Lewis acid center 3mmol / g, 110°C, 50mmHg vacuum (absolute pressure), stirring speed 250r / min, stirring decolorization 40 minute. After the decolorization is completed, the sample is taken out, immediately cooled to 60°C in cooling water, and filtered to obtain decolorized vegetable oil with low trans fatty acid. Lovibond colorimetrically detects the decolorization effect and trans fatty acid content.

[0041] The red color of the obtained final decolorized oil is 25, and the red value is 2.6; the content of trans fatty acid is 0.11%.

Embodiment 3

[0043]Add 1.10g activated clay to 110.00g neutralized soybean oil, activated clay Bronsted acid center 20mmol / g, Lewis acid center 3mmol / g, 105°C, 50mmHg vacuum (absolute pressure), stirring speed 240r / min, stirring decolorization 45 minute. After the decolorization is completed, the sample is taken out, immediately cooled to 60°C in cooling water, and filtered to obtain decolorized vegetable oil with low trans fatty acid. Lovibond colorimetrically detects the decolorization effect and trans fatty acid content.

[0044] The red color of the obtained final decolorized oil is 28, and the red value is 2.8; the content of trans fatty acid is 0.10%.

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Abstract

The invention relates to a Discoloring method for reducing trans-fatty acid content of vegetable oil, belonging to the technical field of vegetable oil refining and discoloring. In the discoloring method, activated clay and neutralized vegetable oil are used as the raw material; on the one hand, discoloring earth is selected; and on the other hand, the discoloring technology of reducing fatty acid trans-isomer is obtained by controlling the discoloring temperature, the clay usage amount, the discoloring time and the stirring rate and integrally considering the trans-isomerization of discoloring effect and fatty acid. The invention reduces the content of trans-fatty acid formed during discoloring, builds up the discoloring technology of low trans-acid, plays a role of good guiding for improving the refining processing technology of vegetable oil and lays a foundation for constructing the processing technology of healthy vegetable oil.

Description

technical field [0001] The invention discloses a decolorization method for reducing the content of trans fatty acid in vegetable oil, which belongs to the technical field of vegetable oil refining decolorization. Background technique [0002] During the refining and decolorization process of vegetable oil, unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid form certain trans hydroperoxides to varying degrees, and trans fatty acids are produced in the further reaction of hydroperoxides; except In addition to hydroperoxide conversion, the presence of free radicals in the decolorization process will catalyze the formation of trans-acids from unsaturated double bonds; in the presence of acidic catalysts, fatty acids undergo trans-isomerization. The adsorption clay for vegetable oil decolorization has the property of solid acid, and has Bronsted acid centers and Lewis acid centers on the surface. The decolorization process directly affects the content o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B3/10
Inventor 黄健花王兴国刘元法金青哲宋志华单良
Owner SHANGHAI RONGS HEALTH IND CO LTD
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