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Method for classifying partial glyceride with low freezing point

A technology with low freezing point and grading method, which is applied in the direction of fat oil/fat separation and fat production. It can solve the problems of harsh equipment and fractionation conditions, unfavorable large-scale industrial application, and high reagent cost. It achieves low freezing point, small investment, and The effect of low raw material cost

Inactive Publication Date: 2009-11-11
DALIAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the steps of these methods are cumbersome, the requirements for equipment and fractionation conditions are harsh, and the cost of reagents used in the fractionation process is relatively high, so it is not conducive to large-scale industrial application

Method used

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  • Method for classifying partial glyceride with low freezing point
  • Method for classifying partial glyceride with low freezing point
  • Method for classifying partial glyceride with low freezing point

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 20 g of urea into an Erlenmeyer flask, add 40 mL of 95% ethanol, and heat it under reflux in a constant temperature water bath at 70°C until the urea is completely dissolved. Weigh 10g of monoglyceride and slowly add it to the solution, heat it under reflux at 70℃ for 15min, then put it in a water bath at 25℃ to cool and crystallize for 0.5h, and separate the solid phase and the liquid phase by suction filtration. The monoglycerides were extracted with petroleum ether (solid phase or liquid phase: organic solvent=1:1.5 (m / v); extraction twice), and then the petroleum ether was removed by rotary evaporation (temperature 50°C, vacuum degree 0.096MPa), The separated monoglycerides were analyzed by gas chromatography, and the liquid product analysis results are shown in Table 1. The content of saturated fatty acids in the package is 0.35%, and the content of unsaturated fatty acids is 99.65%. The DSC analysis shows that the liquid monoglyceride has an obvious exothermic p...

Embodiment 2

[0025] Weigh 30 g of urea into an Erlenmeyer flask, add 120 mL of methanol, and reflux and heat in a constant temperature water bath at 70° C. until all the urea is dissolved. Weigh 10g of monoglycerides and slowly add them to the solution, heat under reflux at 70°C for 20 minutes, and then place it in a water bath at 20°C to cool and crystallize for 1 hour. The solid phase and the liquid phase are separated by suction filtration, and the glycerin in the solid and liquid phases is separated One ester was extracted with n-hexane (solid phase or liquid phase: organic solvent=1:1.5 (m / v), twice extraction), and then the n-hexane was removed by rotary evaporation (temperature 50℃, vacuum degree 0.096MPa), right The separated monoglycerides were analyzed by gas chromatography. The analysis results of liquid monoglycerides are shown in Table 2. The content of saturated fatty acids in the package is 0.46% and the content of unsaturated fatty acids is 99.54%. It can pass the 0℃ freezing t...

Embodiment 3

[0029]Weigh 40 g of urea into an Erlenmeyer flask, add 80 mL of mixed alcohol (methanol:ethanol=1:1, v / v), and heat it under reflux in a constant temperature water bath at 70°C until all the urea is dissolved. Weigh 10g of monoglyceride and slowly add it to the solution, heat it under reflux at 70°C for 18min, then place it in a water bath at 30°C to cool and crystallize for 2h, separate the solid phase and the liquid phase by suction filtration, and separate the glycerin in the solid phase and the liquid phase. One ester was extracted with ether (solid phase or liquid phase: organic solvent=1:1.5 (m / v); extraction twice), and then the ether was removed by rotary evaporation (temperature 50℃, vacuum degree 0.096MPa), and then separated The monoglycerides were analyzed by gas chromatography. The analysis results of liquid monoglycerides are shown in Table 3. The content of saturated fatty acids in the package is 0.57%, and the content of unsaturated fatty acids is 99.43%. It can pa...

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Abstract

The invention discloses a method for classifying partial glyceride with low freezing point, which belongs to the technical field of edible oil products. The method is characterized in that the partial glyceride with low freezing point is finally prepared by taking urea as an inclusion substance and short chain alcohol as a solvent and carrying out steps such as crystallization inclusion, separation, organic solvent extraction, rotary evaporation exsolution and the like. The method has the advantages that the produced partial glyceride is in a liquid state at normal temperature, is clear and transparent, is convenient to use, has low content of saturated fatty acid and high content of unsaturated fatty acid, can meet the nutritional requirement of crowds with special demand on the unsaturated fatty acid, and has good application prospect. The method has the advantages of simple operation, low cost and the like, and is suitable for mass industrial production.

Description

Technical field [0001] The invention belongs to the technical field of edible oil products, and relates to a method for producing lipids, in particular to a method for grading low freezing point partial glycerides. Background technique [0002] Partial glycerides are structural lipids in which one or two fatty acids in triglycerides are replaced by hydroxyl groups, including monoglycerides and diglycerides. Because of the coexistence of two hydrophilic hydroxyl groups and one hydrophobic alkyl group in the monoglyceride molecule, its emulsification performance is increased. Therefore, it is widely used as a surfactant in the food, cosmetics, medicine, and washing industries, especially flour products in the food industry. Like in bread. However, the monoglycerides appearing in the domestic and even international markets are high-melting products, which are inconvenient to use at low or normal temperatures, and contain very low unsaturated fatty acids, which are harmful to human h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B7/00
Inventor 杨天奎李培真牟英
Owner DALIAN UNIV OF TECH
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