A kind of preparation method of 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat

A technology for 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 that the yield and purity of target products are reduced, Accelerated oxidation of fat systems or complex purification procedures to avoid the influence of exogenous substances, high frost resistance, improved yield and purity

Active Publication Date: 2021-01-29
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

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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  • A kind of preparation method of 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat
  • A kind of preparation method of 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat
  • A kind of preparation method of 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat

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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 and 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 I...

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-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat, which belongs to the field of oil processing. The present invention mainly includes, mixing 1,3-palmitic acid-2 oleic acid triglyceride (POP) fat and 1,3-stearic acid-2 oleic acid triglyceride (StOSt) fat in a solvent, adding 0.1 %~1.0% of specific lipase, react at 40~80℃ for 1~6h, then evaporate and recover the solvent, extract the reaction product with a polar solvent to obtain stearin, and after evaporating and recovering the solvent, it is the target product 1-palmitic acid ‑2‑Oleate‑3‑Stearate Triglyceride (POSt) Fat. The obtained POSt fat is made into chocolate, which significantly improves the anti-frost performance of the product. The method provided by the invention can solve the problem of lack of POSt fat and its preparation technology at present, and the supply of raw materials is sufficient, the subsequent purification technology is economical and efficient, and has industrialization prospects.

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 Patents(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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