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Edible fat blends

A blend and fatty acid technology, applied in the field of vegetable oil with sterol ester content, high-grade olive oil products, plant stanol ester and/or sterol ester, can solve the problems of impractical and uneconomical fatty acids

Inactive Publication Date: 2006-04-12
RAISIO BENECOL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First, it is neither practical nor economical to use fatty acids prepared from a single commercially available free sterol, since these starting products are quite expensive
Second, the perchloric acid catalyzed esterification method used in the US3751569 patent is not a food grade method because residual chloride remains in the product
However, the method taught is based on the transesterification of whole oil blends, which cannot be carried out for high-grade commercial olive oils such as extra virgin olive oils in terms of physical characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: preparation is based on the stanol fatty acid ester of low saturated soybean oil fatty acid (LowSatSoy)

[0044] Small-scale production of stanol fatty acid esters. 6 kg of commercially available phytostanols (composition: 68.2% sitostanol, 28.3% campestanol, 1.1% sitosterol and traces of other unsaturated sterols) obtained by hydrogenation were mixed with 8.6 kg LowSatSoy The methyl ester mixture was blended and dried at 110-120°C. The temperature of the dry mixture was lowered to 90-95°C and sodium methoxide catalyst (73 g) was added. The temperature was increased to 120°C and the reaction was carried out under vacuum (40 mmHg) for 4 hours. Conversion was controlled by GC analysis. Once a conversion of greater than 98% was achieved, the temperature was lowered to 100°C and 30% by weight of hot water greater than 90°C was added to destroy the catalyst. The water phase was removed and the oil phase was washed again to bring the soap content to less than ...

Embodiment 2

[0045] Example 2: Preparation of vegetable oil-based stanol fatty acid esters with fatty acids derived from linola oil

[0046] A stanol fatty acid ester blend with fatty acids derived from linola oil was prepared using the same phytostanol blend and method as described in Example 1. The fatty acid composition of the obtained phytostanol esters was as follows: SAFA: 10.6%, MUFA: 17.7% and PUFA: 71.8%. The contents of C16:0 and C18:0 were 6.2% and 3.9%, respectively. The stanol content was 57.9% by weight, with a high conversion rate of esterification (the amount of free stanol was 0.13% by weight).

Embodiment 3

[0047] Example 3: Preparation of phytostanol fatty acid esters based on distilled high PUFA fatty acids derived from sunflower oil

[0048] Using a procedure similar to that described in Example 1, high PUFA phytostanol esters were produced using fatty acid methyl esters obtained after distillation of sunflower oil-based methyl esters. The combined distilled fractions contained 5.6% SAFA (0.3% C16:0, 5.0% C18:0), 26.5% MUFA and 67.9% PUFA. The total sterol (phytosterols + phytostanols) content of the phytostanol esters was 59.5%, while the phytostanol content was 58.4% by weight. The amount of free stanols is 0.86%.

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PUM

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Abstract

Olive oil based products, based on the virgin olive oils, containing plant stanol and / or sterol fatty acid ester blends and methods for preparing such olive oil based products.

Description

Background technique [0001] The present invention relates to olive oil based products, in particular based on premium olive oils similar to virgin olive oil, which contain phytostanol (stanol) esters and / or sterol esters, and the preparation of The olive oil-based product method and certain phytostanol esters and / or sterol esters useful in the preparation of olive oil-based products. [0002] Phytosterols are a group of compounds that are structurally very similar to cholesterol. The phytosterols most commonly found in nature are sitosterol, campesterol and stigmasterol. Vegetable oils are the main source of phytosterols in our diet. In vegetable oils, most sterols are present as fatty acid esters. Saturated phytosterols such as sitosterol and campesterol are present in our diet in small amounts. The daily intake of total stanols in the Finnish diet is estimated to be 30-80 mg / day. Tallesterol, however, contains 10-20% phytostanols (mainly sitosterol and campesterol). Ph...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/30A23D9/007A23D9/00C11B7/00C11C3/00C11C3/08C11C3/10
CPCA23L1/3004A23D9/007A23L33/11
Inventor I·韦斯特J·奥特
Owner RAISIO BENECOL