A deodorized edible oil or fat with low levels of bound MCPD and process of making using an inert gas

A technology of inert gas and edible oil, applied in the field of palm oil

Inactive Publication Date: 2012-05-30
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the availability of substances containing low bound MCPD is uncertain, and currently no palm-based oil containing guaranteed low levels of MCPD esters is commercially available

Method used

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  • A deodorized edible oil or fat with low levels of bound MCPD and process of making using an inert gas
  • A deodorized edible oil or fat with low levels of bound MCPD and process of making using an inert gas
  • A deodorized edible oil or fat with low levels of bound MCPD and process of making using an inert gas

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] method:

[0073] The oil is deodorized with steam and / or stripped with nitrogen as stripping medium. A laboratory-scale deodorizer was used to simulate an industrial-scale deodorizer. The deodorizer consists of a glass flask filled with the oil to be deodorized. With the help of a jacketed heater, the oil in the flask can be heated to the desired deodorization temperature. The flask was connected to a vacuum pump to provide the required vacuum (<4mbar). An air-cooled glass trap was placed between the flask and the vacuum pump to prevent volatiles from entering the pump.

[0074] The gas injection device is a glass device comprising a chamber holding water for steam supply and a long capillary tube protruding into the oil through which the stripping medium (steam or nitrogen) is introduced into the oil. Due to the application of steam or nitrogen as a stripping medium:

[0075] o Steam is provided from the water storage chamber (also connected to the deodorizer unde...

Embodiment 2

[0092] Infant formula is prepared with vegetable oil according to the invention: the composition is given by way of illustration only. The protein source was a blend of casein and whey proteins (60%-40%). The fat part contains 30% palm olein.

[0093]

[0094]

[0095] The table below shows a comparison of certain commercially available infant formulas and infant formulas A and B according to the invention. Infant formulas A and B were based on the description above and were different from commercially available oils. The table below provides expected values ​​for bound 3-MCPD and bound 2-MCPD.

[0096]

[0097] Analytical method

[0098] Measurement of Bound MCPD in Fats and Oils

[0099] Quantification of bound MCPD was performed by capillary gas chromatography with mass detection, deuterium-labeled 3-MCPD as internal standard, and 1-palmitoyl-2-stearoyl-3-chloropropane as recovery. Method according to V. Divinová, B. Svejkovská, M. , J. In J. Food Sci.22...

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Abstract

A process for making a deodorized edible oil or fat having a low level of bound MCPD (monochloro propanediol esters) and / or low level of bound 3-MCPD is described. The process comprises a step of stripping the vegetable oil or fat with an inert gas. The inert gas can be nitrogen. A deodorized vegetable oil or fat and a food product made there from are described. The food product can be an infant formula. It exhibits low levels of bound MCPD and / or low level of bound 3-MCPD. In one embodiment the oil or fat has a reduced level of free fatty acid as well as a limpid aspect and no off-flavors.

Description

field of invention [0001] The present invention relates to the refining, purification, production and processing of edible oils or fats. The present invention further relates to the preparation of purified edible vegetable oils, such as palm oil, containing limited amounts of bound MCPD (monochloropropanediol ester). Background of the invention [0002] Edible oils or fats are often subjected to multiple processing steps to convert the crude oil or fat into a refined product of defined purity and defined organoleptic characteristics. [0003] These refining steps may include degumming, neutralization, bleaching, activated carbon treatment, filtration, distillation and / or deodorization. [0004] In particular, the deodorization step generally perfects the refined oil by removing most of the volatile substances. Undesirable volatile substances (causing off-taste and off-odours) are generally more volatile than triglycerides and can be removed by a deodorization step. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/14A23L1/29A23L7/10A23L33/00
CPCC11B3/14C11B3/00A61P3/02
Inventor C·贝尔托利F·卡维尔
Owner NESTEC SA
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