Polyunsaturated fatty acid and fatty acid easter mixture free of sterols and phosphorous compound

A technology of fatty acid sterol esters, fatty acids, applied in the field of naturally occurring lipid mixtures, which can solve problems such as the impossibility of removing cholesterol

Inactive Publication Date: 2001-10-31
EASTMAN CHEM CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, it is impossible to complet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] In a 500 mL three-neck flask equipped with a mechanical stirrer, reflux condenser, addition funnel, thermometer socket, heating mantle and under nitrogen atmosphere, 154 g of the lipid mixture obtained by leaching egg yolk powder with methanol, 193 g of methanol and 28 g of water. Sodium hydroxide (80 g of a 50% solution) was added via addition funnel. The resulting mixture was heated at 64°C for 145 minutes. Hydrochloric acid (84 ml, 12N) was added over 5 minutes, followed by 14 mL of hydrochloric acid in small portions until pH 2 was reached. Stirring was stopped and the two phases were allowed to separate. The separated lower aqueous phase contained 0.58% phosphorous. The organic phase weighed 128 g and contained 6% monoglycerides, 2% fatty acid methyl esters, 5% cholesterol and free fatty acids.

[0045] 124 g of free fatty acid was added to a 300 mL three-necked flask equipped with a mechanical stirrer, dehydrator, thermometer socket, heating mantle and sparge ...

Embodiment 2

[0048] A 22 L reactor was charged with 7733 g of a methanol-containing phase obtained by leaching 5 kg of egg yolk powder with 9 L of methanol at 60°C for 3 hours. The mixture was heated at reflux and 5.7 L of methanol was distilled off. To the resulting mixture was added 2.5 L of water followed by 750 g of 50% sodium hydroxide solution. The resulting mixture was heated at reflux (65-70°C) with stirring for 2.5 hours. The heat was removed and 785 ml of concentrated hydrochloric acid was added slowly while maintaining the temperature of the mixture above 50°C. Stirring was stopped and the two phases were allowed to separate. The bottom phase was isolated, weighing 5764 g and containing 0.31 g phosphorous. The fatty acid phase weighed 1350 g and contained 5.2% cholesterol, 0.17% phosphorous and 5.5% fatty acid methyl esters. The fatty acid phase was added to a 3 L flask equipped with a nitrogen sparge and dehydrator and heated to 170°C for 7 hours at a sparge rate of approxi...

Embodiment 3

[0052]To a 300 mL flask equipped with a mechanical stirrer, dehydrator and nitrogen sparge was added 80.5 g fatty acid distillate recovered from Example 2 and 7.82 g glycerol. The resulting mixture was heated at 230°C for 3 hours under nitrogen bubbling. The mixture contains 86% triglycerides and 12% diglycerides.

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PUM

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Abstract

This invention relates to a process for removing sterols and phosphorous compounds from naturally occurring lipid mixtures. The process involves hydrolyzing a naturally occurring lipid mixture containing phospholipids, triglycerides, and sterols to form a two-phase product containing a fatty acid phase comprised of free fatty acids and sterols, and an aqueous phase comprised of water, glycerol, and glycerol phosphoric acid esters. The aqueous phase is separated from the fatty acid phase and the crude fatty acid phase is heated to convert the free sterols to fatty acid sterol esters. The free fatty acids are distilled from the fatty acid sterol esters to yield purified fatty acids which are free of cholesterol and other sterols, and phosphorous compounds.

Description

Field of Invention [0001] The present invention relates to the preparation of polyunsaturated fatty acid-rich fatty acid and fatty acid ester mixtures that are substantially free of cholesterol and other sterols, and phosphorus, derived from naturally occurring lipid mixtures. Background of the Invention [0002] The n-6 family of polyunsaturated fatty acids is based on parent linoleic acid and higher derivatives such as arachidonic acid, which have long been established as essential elements of human and animal nutrition. Recently, much evidence has accumulated on the nutritional role of the n-3 family of polyunsaturated fatty acids based on parent linolenic acid and higher eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) derivatives. importance. These polyunsaturated fatty acids are precursors of prostaglandins and eicosanoids, a large class of compounds capable of producing various physiological effects at concentrations as low as 1 μg / l. Prostaglandins are kn...

Claims

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Application Information

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IPC IPC(8): C11C1/02C11C1/10C11C3/00C11C3/02
CPCC11C3/003C11C3/02C11C1/10C11C1/025
Inventor S·D·巴尼基小·C·E·苏姆内尔
Owner EASTMAN CHEM CO
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