Preparation method of 1-palmitate-2-oleate-3-stearate triglyceride fat

A technology of oleic acid triglyceride and triglyceride fat, which is applied in the field of preparation of 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat, can solve the problem of many reaction by-products and accelerated fat system Oxidation or, pollution and other problems, to achieve the effect of less by-products, high anti-frost performance

Active Publication Date: 2018-08-24
JIANGNAN UNIV
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Problems solved by technology

There are mainly three deficiencies in the above method: (1) a large amount of exogenous substances, i.e. palmitic acid / stearic acid or palmitic acid / stearic acid lower alcohol fatty acid ester, will cause adverse effects such as accelerated oxidation or pollution to the fat system; (2) There are many reaction by-products, mainly including fatty acids, diglycerides and monoglycerides, which require complicated follow-up purification procedures; (3) due to the complicated follow-up purification procedures, the yield and purity of the target product will be reduced

Method used

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  • Preparation method of 1-palmitate-2-oleate-3-stearate triglyceride fat
  • Preparation method of 1-palmitate-2-oleate-3-stearate triglyceride fat
  • Preparation method of 1-palmitate-2-oleate-3-stearate triglyceride fat

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Experimental program
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Effect test

Embodiment 1

[0030] Using palm oil intermediate fraction and mango kernel oil stearin as raw materials, under the conditions of transesterification reaction time of 4 to 6 hours and enzyme addition of 0.5%, the reaction temperature, substrate mixing ratio and enzyme concentration of transesterification were optimized. types, the results are as follows figure 2 , image 3 with Figure 4 shown.

[0031] according to figure 2 It can be seen that when the transesterification temperature reaches 65-75°C, the content of POSt in the product is the highest, reaching 43.6%-44.2%, and the content of POSt will decrease significantly if the reaction temperature is lower than 65°C or higher than 75°C. Among them, when the reaction temperature is low, the conversion of POP and StOSt to POSt is relatively slow; and when the reaction temperature is too high, the problem of acyl transfer is prone to occur, that is, undesirable triglycerides such as PStO are generated.

[0032] according to image 3 ...

Embodiment 2

[0036] After obtaining the transesterification product, acetone, methylpentane, acetonitrile, methanol, and ethanol were used to fractionate and enrich POSt, analyze the correlation between the solvent polarity and the physical and chemical indicators of the product, and perform curve fitting by multiple linear regression. Combined with the step-by-step elimination method, there is a significant relationship between the solvent polarity and the sliding melting point (P2 =0.93, where y is the rate of change of the sliding melting point of the resulting POSt fat, and x is the polarity value of the solvent, i.e. the Log P value).

[0037]According to this formula, for solvents with a Log P value less than 3.20, symmetrical triglycerides can be selectively enriched, and the POSt content can be as high as 68.0% to 71.0% after fractionation of transesterified products.

Embodiment 3

[0039] Dissolve 50g of palm oil middle fraction (POP content 70.2%) and 50g mango kernel oil stearin (StOSt content 74.5%) in 600mL methyl pentane, add 0.2% Lipzyme TL IM enzyme, react at 75°C After 5.5h, the solvent was recovered by evaporation to complete the esterification reaction. Mix 90.6g of the reaction product with 400mL of methylpentane evenly, lower the temperature of the mixed oil to 18°C ​​at a stirring speed of 39r / min and a cooling rate of 2.6°C / min, crystallize at constant temperature for 6 hours, and filter under reduced pressure After separating, evaporating and recovering the solvent, first-grade stearin was obtained; then 77.6g of first-grade stearin and 400mL methyl pentane were evenly mixed, and the temperature of the reaction product was cooled at a stirring speed of 12r / min at a cooling rate of 1.5°C / min. The temperature was lowered to 2°C, crystallized at constant temperature for 2.5 hours, separated by suction filtration under reduced pressure, and ev...

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Abstract

The invention discloses a preparation method of 1-palmitate-2-oleate-3-stearate triglyceride fat, and belongs to the field of oil processing. The preparation method mainly comprises the following steps: uniformly mixing 1,3-palmitate-2-oleate triglyceride (POP) fat and 1,3-stearate-2 oleate triglyceride (StOSt) fat in a solvent; adding 0.1-1.0% of specific lipase; implementing a reaction at 40-80DEG C for 1-6h and recovering the solvent through evaporating; conducting fractionation on a reaction product via a polar solvent, so that stearin is obtained; and recovering the solvent through evaporating, so that the target product, namely the 1-palmitate-2-oleate-3-stearate triglyceride fat (POSt), is obtained. The prepared POSt fat, when used for making chocolate, can obviously improve a frost-resisting performance of the finished product (the chocolate). With the application of the method provided by the invention, problems in lack of POSt and a preparation technology thereof at presentcan be solved; and the preparation method is sufficient in raw material supply and is economic and efficient in follow-up purification technology, and the preparation method has an industrialization prospect.

Description

technical field [0001] The invention relates to a preparation method of 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat, which belongs to the field of oil processing. Background technique [0002] In recent years, global chocolate consumption has continued to grow, leading to a shortage of cocoa butter, the main raw material. Therefore, relevant companies and scientists from many countries are committed to finding sustainable cocoa butter substitutes and corresponding preparation technologies. Cocoa butter is mainly composed of 1,3-palmitic acid-2-oleic acid triglyceride (POP), 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride (POSt), 1,3-stearic acid -2 Oleic acid triglyceride (StOSt) is composed of three kinds of triglycerides, the proportions are respectively 10%-20%, 35%-55% and 20%-30%. [0003] At present, oils rich in POP and StOSt have been found: the former mainly includes palm oil, Chinese tallow oil and Phulwara butter, etc.; the latter mainly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/64A23G1/36
CPCA23G1/36C12P7/6445
Inventor 金青哲金俊王兴国
Owner JIANGNAN UNIV
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