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Palm oil without unwanted contaminants

A palm oil and vegetable oil technology, applied in food science, edible oil/fat, fat oil/fat refining, etc., can solve the problems of other quality parameters such as color, taste and oxidation stability

Pending Publication Date: 2020-09-18
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These adjustments to the standard method conditions may have a negative impact on other quality parameters of the oil such as colour, taste and oxidative stability

Method used

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  • Palm oil without unwanted contaminants
  • Palm oil without unwanted contaminants
  • Palm oil without unwanted contaminants

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0066] Analytical method

[0067] The 3-MCPD content in deodorized oils was measured according to method DGF Standard Method C Part C (Fats) C-VI 18(10) (Assay B).

[0068] Red and yellow are measured according to the Lovibond method (official AOCS method Cc13e-92). Use 5% inch glass measuring unit.

[0069] Oxidative stability of oils is assessed by measuring the induction time, which characterizes the oil's resistance to oxidation at a specified temperature. Induction times are expressed as Oil Stability Index (OSI). A suitable method is measurement according to AOCS method Cd12b-92 using a Rancimat device (Metrohm).

[0070] Taste the oil and assess its flavor qualities. A flavor quality score is given according to AOCS method Cg 2-83, where a flavor quality score of 10 is excellent quality and a flavor quality score of 1 is worst.

Embodiment 1

[0077] Crude palm oil was bleached at 90°C for 30 minutes using 4.5% non-chemically activated bleaching earth (properties specified in Table 2). After removal of the fuller's earth, the oil was subsequently deodorized at a temperature of 245° C. at a pressure of 5 mbar using 1% sparged steam / hour during 3 hours.

[0078] The color (red and yellow), flavor quality and oxidative stability of the resulting deodorized oil met specifications; same as the comparative example.

[0079] Table 2

[0080]

Embodiment 2

[0082] Crude palm oil was acid degummed using 1 ml / kg citric acid solution (50%) at 80°C for 2 hours and then neutralized (16% NaOH solution added in excess of 10% over the FFA (free fatty acid) content in the oil ). Wash with 5% water and separate on centrifuge.

[0083] The neutralized oil was bleached at 90°C for 40 minutes using 1.4% non-chemically activated bleaching earth (properties specified in Table 3). After removal of the fuller's earth, the oil is subsequently deodorized at a temperature of 235° C. at a pressure between 2 mbar and 5 mbar using about 1% sparged steam during 40 minutes.

[0084] The color (red and yellow), flavor quality and oxidative stability of the obtained deodorized oil met the specifications (same as in the comparative example).

[0085] table 3

[0086]

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PUM

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Abstract

The present invention relates to a process reducing in a palm oil the content of unwanted propanol components selected from free chloropropanols, chloropropanol fatty acid esters and combinations of two or more thereof, and the process is comprising a bleaching step using an adsorbent comprising alumina oxide wherein the content of alumina oxide is not more than 9.5%, preferably the adsorbent is having a content of earth alkali oxides of from 12 to 27%.

Description

[0001] Cross references to related patent applications [0002] This application claims the benefit of European Patent Application Serial No. 18155454.4 entitled "PALM OIL WITHOUT UNWANTED CONTAMINANTS" (Palm Oil Without Unwanted Contaminants), filed February 7, 2018, which application is hereby incorporated by reference in its entirety . technical field [0003] A bleaching step is used to reduce unwanted contaminants, such as the unwanted propanol component in deodorized palm oil, wherein the bleaching step uses a sorbent comprising no more than 9.5% alumina. Background technique [0004] Crude oils extracted from their original sources are not suitable for human consumption due to the presence of high levels of contaminants such as free fatty acids, phospholipids, soaps and pigments that may be toxic or cause an undesirable colour, odor or taste. Crude oils are therefore refined before use. Refining methods generally consist of the following main steps: degumming and / or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04C11B3/00C11B3/06C11B3/10C11B3/14
CPCA23D9/04C11B3/001C11B3/006C11B3/06C11B3/10C11B3/14B01J20/08
Inventor 福克·布鲁斯
Owner CARGILL INC