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Method for improving low-temperature anti-freezing characteristic of special-grade palm oil

A palm oil and super-grade technology, applied in the direction of edible oil/fat, producing fat, using additives to preserve fatty substances, etc., can solve the problems of reducing growth rate, improve quality, broaden the application range, and solve the effect of oil crystallization and easy freezing

Inactive Publication Date: 2016-05-04
TIANJIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the steric hindrance generated by the front-end groups remaining on the crystal surface inhibits its further contact with other triglyceride molecules and reduces the growth rate

Method used

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  • Method for improving low-temperature anti-freezing characteristic of special-grade palm oil
  • Method for improving low-temperature anti-freezing characteristic of special-grade palm oil
  • Method for improving low-temperature anti-freezing characteristic of special-grade palm oil

Examples

Experimental program
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Effect test

Embodiment 1

[0027] The dry fractionation and crystallization technology is used to improve the iodine value of palm oil products and the method of adding crystallization inhibitor diglyceride to prepare super-grade palm oil products with improved antifreeze performance at low temperature.

[0028] First of all, the iodine value of the palm oil product is increased to 67.05 by using dry fractionation and crystallization technology, and the steps are as follows:

[0029] (1) Heat 100 g of palm oil with an iodine value of 59 to a temperature of 80° C. under stirring, so that all the crystals therein are dissolved, then cool down to -5° C. at a cooling rate of 0.2° C. / min, and grow crystals at a constant temperature for 60 minutes; Then raise the temperature to 5°C at a rate of 0.2°C / min and keep the temperature constant for 60 minutes; then cool down to -5°C at a rate of 0.2°C / min and keep the temperature constant for 60 minutes.

[0030] (2) transfer the grease obtained in step (1) into a s...

Embodiment 2

[0034] The dry fractionation and crystallization technology is used to improve the iodine value of palm oil products and the method of adding crystallization inhibitor diglyceride to prepare super-grade palm oil products with improved antifreeze performance at low temperature.

[0035] First, the crystallization inhibitor diglyceride was prepared by column chromatography separation method: 50 g of silica gel was mixed with 200 g of petroleum ether, fully stirred and added to the chromatographic column, and petroleum ether was continuously added to the chromatographic column until the liquid level exceeded the silica gel by 1 cm. Dissolve 100g of palm oil with an iodine value of 59 in 200ml of petroleum ether, and add it to the chromatographic column through a separatory funnel after fully dissolving. After all the petroleum ether solution of palm oil has been added, slowly add 1000ml triglyceride eluent (petroleum ether / ether=95:5v / v), and then add 1000ml diglyceride eluent (pe...

Embodiment 3

[0041] The dry fractionation and crystallization technology is used to improve the iodine value of palm oil products and the method of adding crystallization inhibitor diglyceride to prepare super-grade palm oil products with improved antifreeze performance at low temperature.

[0042] First, the iodine value of the palm oil product is increased to 72.38 by using the dry method fractionation and crystallization technology, and the steps are as follows:

[0043] (1) Heat 100 g of palm oil with an iodine value of 61 to a temperature of 80° C. under stirring, so that all crystals therein are dissolved, then cool down to -7° C. at a cooling rate of 2° C. / min, and grow crystals at a constant temperature for 30 minutes; Then raise the temperature to 2°C at a rate of 2°C / min and keep the temperature constant for 30 minutes; then cool down to -7°C at a rate of 2°C / min and keep the temperature constant for 30 minutes.

[0044] (2) Transfer the grease obtained in step (1) into a separat...

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Abstract

The invention relates to a method for improving the low-temperature anti-freezing characteristic of special-grade palm oil. Palm oil with the iodine value being 60+ / -1 serves as a raw material. The iodine value of the palm oil product is increased to be 67-75 through a dry fractionation crystallization technology; crystallization inhibitor diglyceride is added into the palm oil product, mixing is performed under the stirring condition at the temperature of 30-60 DEG C, and the special-grade palm oil product with the anti-freezing performance improved at the low temperature of -10 DEG C to 0 DEG C is obtained. According to the method, dry fractionation crystallization is performed, the iodine value of the obtained palm oil product is 67-75 through combination with the crystallization inhibiting effect of diglyceride, the anti-freezing performance of the product is improved by 1.5 times or higher at the low temperature of -10 DEG C to 0 DEG C and can be improved by 120 times to the highest extent, and the process overall mass yield is 50% or higher. Meanwhile, in the diglyceride preparing process of the method, diglyceride with the purity being 98% or higher can be obtained through a column chromatography method.

Description

technical field [0001] The invention belongs to the technical field of crystallization in the chemical engineering industry, and in particular relates to a method for improving the low-temperature resistance of extra-grade palm oil. Background technique [0002] Palm oil is extracted from the palm pulp of the oil palm tree, mainly triglycerides (mass fraction is about 98%), and a small amount of diglycerides and monoglycerides, triglycerides are composed of glycerol and long-chain fatty acids Its long-chain fatty acid mainly includes: the mass fraction of palmitic acid is about 45%, and the mass fraction of oleic acid and linoleic acid is about 40%. Different long-chain fatty acids can form different triglycerides. The saturation degree of palm oil is about 50%. Because it does not contain cholesterol, is rich in vitamin E and carotene, and is cheap, it is widely used in cooking and food manufacturing at home and abroad. At present, palm oil is an important part of the wor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B5/00A23D9/06
CPCC11B5/0021A23D9/06
Inventor 郝红勋黄欣王静康尹秋响侯宝红鲍颖王永莉张美景龚俊波谢闯王召
Owner TIANJIN UNIV
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