Method for fractionating mango kernel fat by virtue of solvent

A solvent extraction and mango technology, applied in the field of oil processing, can solve the problems of reduced flexibility and corresponding efficiency and benefits, hidden dangers to operators' health, consumption of large steam energy, etc., to facilitate the promotion and safety of large-scale industrialization. High, steam reduction effect

Active Publication Date: 2016-05-25
JIANGNAN UNIV
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  • Abstract
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Problems solved by technology

[0003] The existing solvent fractionation oil extraction technology mostly uses non-polar solvents such as n-hexane or acetone as the medium, and has three disadvantages: first, both solvents have certain toxicity, mainly neurotoxicity, which brings great harm to the operators. It is a health hazard and has a great impact on the environment; the second is that when the existing solvents and their fractionation methods are used to fractionate oils rich in symmetrical triglycerides, such as palm oil, often o

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  • Method for fractionating mango kernel fat by virtue of solvent
  • Method for fractionating mango kernel fat by virtue of solvent
  • Method for fractionating mango kernel fat by virtue of solvent

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Embodiment 1

[0033] Methylpentane, wherein, 2-methylpentane: 3-methylpentane is 3:1, and the mass percent of other C6 alkanes<8%, its polarity is slightly greater than symmetrical triglyceride, and can selectively These triglycerides are crystallized, the solvent is mixed with mango kernel butter at 6:1, and the mixed oil is heated to 50°C at a stirring rate of 65r / min to destroy all crystals in the system; the first fraction is extracted at 25r / min At a stirring rate of 1.8°C / min, the temperature of the mixed oil was lowered to 7°C at a cooling rate of 1.8°C / min, and crystallized at a constant temperature for 9 hours to obtain a mixed oil with stearin removed, with a yield of 93% (accounting for the initial raw material, the same below); the second stage Fractional extraction, at a stirring rate of 9r / min, the temperature of the mixed oil after stearin removal was reduced to -12°C at a cooling rate of 1.0°C / min, crystallized at a constant temperature for 6h, and the obtained stearin was di...

Embodiment 2

[0034] Embodiment 2 (comparative example):

[0035] The traditional fractionation solvent n-hexane and mango kernel fat are mixed at a ratio of 6:1, and the mixed oil is heated to 50°C at a stirring rate of 65r / min to destroy all crystals in the system; Under the speed, the temperature of the mixed oil was lowered to 7°C at a cooling rate of 1.8°C / min, and crystallized at a constant temperature for 9 hours to obtain a mixed oil with stearin removed, with a yield of 89% (accounting for the initial raw material, the same below); the second fraction extracted , at a stirring rate of 9r / min, the temperature of the mixed oil after removal of stearin was reduced to -12°C at a cooling rate of 1.0°C / min, crystallized at a constant temperature for 6h, and the obtained stearin was distilled under reduced pressure (absolute pressure 350Pa, indirect steam 95°C, direct steam 125°C) to recover n-hexane, which is secondary stearin (POS content is 11%, SOS content is 43%), and the yield is 72...

Embodiment 3

[0039] Methylpentane, mainly containing 2-methylpentane, the mass percentage of other C6 alkanes < 6%, its polarity is slightly larger than that of symmetrical triglycerides, and these triglycerides can be selectively crystallized. The solvent is mixed with mango kernels Grease was mixed at a ratio of 5:1, and the temperature of the mixed oil was raised to 50°C at a stirring rate of 75r / min to destroy all crystals in the system; The cooling rate lowers the temperature of the mixed oil to 10°C, and crystallizes at a constant temperature for 10 hours to obtain a mixed oil with stearin removed, with a yield of 95% (accounting for the initial raw material, the same below); the second fraction is extracted at a stirring rate of 10r / min , at a cooling rate of 1.2°C / min, the temperature of the mixed oil after removal of stearin was reduced to -10°C, crystallized at a constant temperature for 5 hours, and the obtained stearin was recovered by vacuum distillation (absolute pressure 300P...

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Abstract

The invention discloses a method for fractionating mango kernel fat by virtue of a solvent. The method comprises the steps: mixing a fractionation solvent and mango kernel fat to form mixed oil, heating the mixed oil to 35 to 60 DEG C at the stirring rate of 50 to 80 r/min so as to break all crystals in the system, and then performing the primary fractionation, the second fractionation and the tertiary fractionation to respectively obtain the mango kernel fat extraction component rich in 1-palmitic acid-2-oleic acid-3- stearin, 2-oleic acid-1,3-distearin and 1-palmitic acid-2-oleic acid-3-stearin and 2-oleic acid-1,3-distearin. The mango kernel fat extraction component can be mixed with the oil rich in 2-oleic acid-1,3-diapalmitin to prepare cocoa butter equiralent and also to be used as a cocoa butter improver.

Description

technical field [0001] The invention belongs to the technical field of oil processing, and in particular relates to a method for extracting mango kernel fat by solvent fractionation. Background technique [0002] Global chocolate consumption is increasing year by year, especially in developing countries represented by China, which is developing at a high rate of 10% to 12% per annum. However, the supply of cocoa butter, the main raw material of chocolate, is increasingly scarce, thus setting off a global upsurge in the development of cocoa butter. Cocoa butter mainly contains POP (2-oleic acid-1,3-dipalmitic acid glyceryl ester), POS (1-palmitic acid-2-oleic acid-3-stearic acid glyceryl ester) and SOS (2-oleic acid- 1,3-glyceryl distearate) and other symmetrical triglycerides (P is palmitic acid, O is oleic acid, S is stearic acid), and mango kernel butter is rich in POS (1-palmitic acid-2- Symmetrical triglycerides such as oleic acid-3-stearic acid glyceryl) and SOS (2-ol...

Claims

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Application Information

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IPC IPC(8): C11B3/00C11B3/12
CPCC11B3/001C11B3/006C11B3/008C11B3/12
Inventor 金青哲金俊王兴国
Owner JIANGNAN UNIV
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