Process for preparing vegetable oil fractions rich in non-tocolic high-melting, unsaponifiable matter

A technology of non-tocol type and saponifiable substances, which is applied in the field of highly enriched fractions of non-tocol type high melting point unsaponifiable substances, which can solve problems such as increasing blood cholesterol levels and the risk of coronary heart disease

Inactive Publication Date: 2004-07-07
AAK DENMARK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Trans fatty acids formed during the partial hydrogenation of unsaturated fatty acids in glycerides can increase blood cholesterol levels and pose a risk of coronary heart disease if consumed
This makes the enriched fraction unsuitable for food fortification and as a nutritional supplement for oral administration or as a drug or drug-like product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0078] I, the first aspect of the present invention relates to the preparation method of the oil fraction that is rich in non-tocol type, high melting point unsaponifiable matter, said method comprises the following steps:

[0079] a) hydrogenating the starting oil in order to fully saturate the fatty acids in the glycerides and to achieve a slip melting point of at least 57°C;

[0080] b) Adding an appropriate amount of starting oil to the hydrogenated oil obtained in a) so as to act as a carrier or vehicle for unsaponifiable matter. The concentration of the carrier oil in the oil mixture is 1-75 wt%, preferably 2-50 wt% and more preferably 5-25 wt%;

[0081] c) adding solvent to the oil mixture obtained in b) in a ratio of 1:2 to 1:20, preferably 1:3 to 1:15, and heating the mixture until it becomes transparent;

[0082] d) cooling the mixture obtained in c) in one or more steps to a final temperature of -35°C to +30°C, preferably -20°C to +20°C, and filtering off the preci...

Embodiment 1

[0124] Example 1 Fraction of Rapeseed Oil Enriched with Unsaponifiable Contents

[0125] Semi-refined canola oil with an iodine number of 115.7 was fully hydrogenated to an iodine number of 1.3 and a slip melting point of 68.0°C. Rapeseed oil was added to this hydrogenated oil to a level of 2% by weight. An oil mixture was prepared by adding 20 g of rapeseed oil to 980 g of molten hydrogenated oil for a total weight of 1000 g.

[0126] In a jacketed vessel equipped with a stirrer, 10 liters of hexane were added to the oil mixture and the suspension was heated until clear. Starting at about 50°C, the mixture was cooled at a rate of about 1°C / min until a final temperature of 5°C was reached. The precipitated high-melting fraction was filtered off and washed with hexane. This high melting fraction had an iodine number of 0.5 and a slip melting point of 68.7°C.

[0127] parameters

starting oil

enriched fraction

Total unsaponifiable matter, %

0.9

...

Embodiment 2

[0131] Example 2 Unsaponifiable-enriched oil derived from rapeseed

[0132] Repeat the process of Example 1, except that the carrier oil used is a special oil with high oxidation resistance. This oil is commercially available under the trade designation "Cremeol PS-6" (Cremeol is a trademark of Aarhus Olie). This oil is produced by multi-step drying-fractionation of partially hydrogenated rapeseed, sunflower or soybean oil.

[0133] The oil is characterized by the following typical values:

[0134] Saponification value 186-195

[0135] Iodine value 82-92

[0136] Sliding melting point, ℃ 6

[0137] Solid fat content at 20°C, % 0

[0138] Accelerated gasification value (Rancimat value) at 120°C, h 40

[0139] Expected shelf life at 20°C, years 5

[0140] Fatty acids determined by GC :

[0141] Palmitic acid, C16:0, % 4

[0142] Stearic acid, C18:0, % 4

[0143] Overall C18:1, % 84

[0144] Linoleic acid, C18:2, % 5

[0145] Total trans fatty acids, % 29

[0146] ...

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PUM

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Abstract

A vegtable oil fraction rich in non-tocolic, high-melting, unsaponifiable matter is prepared by the following steps: A vegetable oil having a slip melting point of not more thatn 30 DEG C. and a content of unsaponifiable matter of at least 0.5% by weight is hydrongenated to fully saturate the fatty acids of the glycerides and to reach a slip melting point of at least 57 DEG C. To the hydrongenated oil is added from 1 to 75% by weight of the unhydrogenated starting oil or another oil having a slip melting poing of not more than 30 DEG C. in order to act as a carrier and vehicle for the unsaponifiable matter. Then, a solvent is added to the oil mixture in a ratio between oil and solvent from 1:2 to 1:20, and the mixture is heated to transparency. The oil / -solvent-mixture is cooled in one or more steps to a final temperature in the range from -35 to +30 DEG C., and the precipitated high-melting fraction(s) is (are) filtered off. The filtrate is desolventised, leaving a fraction rich in unsaponifiable matter. By this process very high concentrations of in particular the non-tocolic, higher melting unsaponifiables can be achieved, and the composition of the glyceridic part of the enriched fraction can betailored to specific applications. Also, a novel blood cholesterol-lowering effect of the unsaponifiable constituents from shea butter has been found.

Description

[0001] Grading method [0002] The invention relates to a novel method for grading vegetable oils, which can obtain fractions highly enriched in non-tocol type high melting point unsaponifiables. This method produces essentially no trans fatty acids. Such oil grades are tailored to the specific application required. Background technique [0003] Vegetable oils are mainly triglycerides and other saponifiable substances such as monoglycerides and diglycerides and trace amounts of free fatty acids. In addition to these substances, they also contain unsaponifiable components in varying amounts and compositions. [0004] Unsaponifiables are substances that can be extracted with petroleum ether or other similar solvents after alkaline hydrolysis of the sample. In a single oil, unsaponifiable components and related compositions are typical. A large number are biologically active components, and the following list is not exhaustive, but it reflects their importance (when their fun...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/152A23D7/00A23D7/005A23D9/007A23D9/02A23L1/30A23L27/60A61K31/015A61K31/045A61K31/215A61K31/216A61K31/22A61K31/36A61K31/56A61K36/18A61P3/06C11B3/00C11B7/00C11C3/00C11C3/10C11C3/12
CPCC11C3/10A61K36/00A61K36/185A23L1/3002A23V2002/00A23D7/0056A61Q19/00C11B7/0016A61K8/922C11C3/12A23L1/3006A23D9/007A61Q19/001A23L33/105A23L33/115A61P3/06A23V2250/2136A23V2250/211
Inventor J·迈勒拉普M·巴赫J·V·恩克兰德
Owner AAK DENMARK
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