Deoxidizing agent for edible oils, and method for regeneration of used edible oil using same

A technology of edible oil and deacidification agent, which is applied in the fields of edible oil/fat, recovery of fat oil/fatty acid from waste, application, etc., can solve the problem of decreasing theoretical deacidification capacity and other problems

Inactive Publication Date: 2013-03-06
KYOWA CHEM IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the deacidification agent synthesized by this method has less theoretical deacidification capacity per unit weight due to the small amount of solid base in the whole.

Method used

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  • Deoxidizing agent for edible oils, and method for regeneration of used edible oil using same
  • Deoxidizing agent for edible oils, and method for regeneration of used edible oil using same
  • Deoxidizing agent for edible oils, and method for regeneration of used edible oil using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Make 12L of 1.5mol / L magnesium chloride aqueous solution and 3.0N alkaline mixed solution (NaOH:Na 2 CO 3 =18: 1) 11.4L was continuously injected and reacted with a residence time of 10 minutes under stirring at room temperature to obtain a slurry of about 23.4L, filtered the obtained slurry, rinsed with 21L of water, and then dehydrated. Then, it was dried at 105° C. for 18 hours using a shed dryer. Pulverize the dry matter, make it pass through a metal mesh with a mesh size of 150 μm, and obtain a specific surface area of ​​251 m by the BET method represented by the following formula 2 / g, a deacidification agent formed of magnesium hydroxide particles containing carbonate.

[0064] Mg(OH) 180 (CO 3 ) 010 0.10H 2 o

Embodiment 2

[0066] The magnesium hydroxide particles containing carbonate in Example 1 were calcined at 400°C for 2 hours to obtain a BET method specific surface area of ​​298m 2 / g of deacidification agent. The X-ray diffraction image shows a mixture of magnesium hydroxide and magnesium oxide.

Embodiment 3

[0068] Make 12L of 1.5mol / L magnesium chloride aqueous solution and 3.0N alkaline mixed solution (NaOH:Na 2 CO 3 =18: 1) 11.4L was continuously injected and reacted with a residence time of 10 minutes under stirring at room temperature to obtain a slurry of about 23.4L. The obtained slurry was filtered, washed with 21L of water, and left in the Emulsify in water to make 10L. It is spray-dried to obtain the formula represented by the following formula, the average particle diameter is 166 μm, and the BET method specific surface area is 262 m 2 / g, a spherical deacidification agent formed of magnesium hydroxide particles containing carbonate.

[0069] Mg(OH) 180( CO 3 ) 010 0.18H 2 o

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Abstract

The purpose of the present invention is to provide: a deoxidizing agent for edible oils, which has excellent deoxidizing capability; and a method for regenerating a used edible oil using the deoxidizing agent. The present invention relates to a deoxidizing agent for edible oils, which comprises particles of magnesium hydroxide containing a carbonate group or a burned product of the particles, wherein the magnesium hydroxide containing a carbonate group is represented by formula (1) and each of the particles has a specific surface area of 80-400 m2 / g as measured by a BET method. Mg(OH)2-x(CO3)0.5xmH2O (1) In the formula, x and m fulfill the following requirements: 0.02 <= x <= 0.7; and 0 <= m <= 1.

Description

technical field [0001] The invention relates to a deacidifying agent for edible oil and a method for regenerating used edible oil. Background technique [0002] The edible oil used for frying food cooking in households, catering industry, and food manufacturing industry will be discarded and replaced regularly due to continuous deterioration and deterioration every time it is used. On the other hand, in recent years, there has been a growing tendency to regenerate and reuse used edible oils in order to reduce environmental loads and reduce cooking costs. [0003] The effects necessary for the regenerant of used cooking oil are roughly divided into two types. One is to remove the deacidification effect of converting free fatty acids produced due to deterioration into compounds that are poorly soluble in fats and oils, and the other is to absorb and remove coloring substances from brown-colored deteriorated edible oils to restore them to near-new Depigmentation effect on the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B13/00A23D9/02C11B3/06C11B3/10
CPCC01P2006/12C01F5/24C11B3/10C01P2004/61C01F5/22C01P2002/70C01P2004/03C11B3/06A23D9/02C11B13/00C11B3/02
Inventor 立藤智子
Owner KYOWA CHEM IND
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