Process for production of micronutrient rich zero trans shortenings

A technology of micronutrients and shortening, applied in the direction of edible oil/fat, edible oil/fat phase, extended composition, etc., can solve the problem of not paying attention to selection and so on

Inactive Publication Date: 2007-03-28
COUNCIL OF SCI & IND RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, early reports failed to pay attention to selecting micronutrient-rich fats or oils so that the final product produced was not only trans-fat free, but also rich in health-promoting micronutrients

Method used

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  • Process for production of micronutrient rich zero trans shortenings
  • Process for production of micronutrient rich zero trans shortenings
  • Process for production of micronutrient rich zero trans shortenings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 18 kg of palm stearin, rice bran oil mixture in a ratio of 50:50 was heated to 80° C. under vacuum and 0.5% sodium methoxide catalyst was added, and the mixture was vigorously stirred at this temperature for 30 minutes. After reacting for 30 minutes, the mixture was cooled to 70°C. A measure of citric acid to deactivate the catalyst (117 g) was dissolved in 2.5 liters of water and added to the reactor with slow stirring for 30 minutes and the aqueous layer was separated. The reaction mixture was washed to neutral using hot water at 85 °C. Deodorization of interesterified fats (1-5 mabr, 160°C, 2.5 hours). The resulting interesterified fat was cooled to 70°C and processed using a margarine crystallizer.

[0035] The coolant temperature of the margarine crystallizer is adjusted to 20°C so that the equilibrium temperature of the product obtained at the mutator feed barrel is 50°C, and 8 kg of homogeneously molten interesterified fat mixture is at 70°C to A feed rate of ...

Embodiment 2

[0037] 20 kg of palm stearin, rice bran oil mixture in a ratio of 60:40 was heated to 85° C. under vacuum (80 mmHg) and 0.5% sodium methoxide catalyst was added, and the mixture was vigorously stirred at this temperature for 60 minutes. After reacting for 60 minutes, the mixture was cooled to 70°C. A measure of citric acid to deactivate the catalyst (130 g) was dissolved in 2.5 liters of water and added to the reactor with slow stirring for 30 minutes and the aqueous layer was separated. The reaction mixture was washed to neutral using hot water at 80 °C. Deodorization of interesterified fats (1-5 mabr, 160°C, 2.5 hours). The resulting interesterified fat was cooled to 70°C and processed using a margarine crystallizer.

[0038] The coolant temperature of the margarine crystallizer was adjusted to 15°C. 10 kg of the homogeneous molten interesterified fat mixture was fed into a margarine crystallizer at 70°C at a feed rate of 10 kg / hour and into a scraped surface heat exchang...

Embodiment 3

[0040] 18 kg of palm oil, rice bran oil mixture in a ratio of 70:30 was heated to 85° C. under vacuum (80 mmHg) and 0.5% sodium methoxide catalyst was added, and the mixture was vigorously stirred at this temperature for 30 minutes. After reacting for 30 minutes, the mixture was cooled to 70°C. A measure of citric acid to deactivate the catalyst (117 g) was dissolved in 2.5 liters of water and added to the reactor with slow stirring for 30 minutes and the aqueous layer was separated. The reaction mixture was washed to neutral using hot water at 80 °C. Deodorization of interesterified fats (1-5mbr, 160°C, 2.5 hours).

[0041] The resulting interesterified fat was cooled to 70°C and fed into a margarine crystallizer at a feed rate of 10 kg / hour and into a scraped surface heat exchanger (mutator). The pressure in the variator was adjusted to 8 bar and at 26.2°C the material crystallized to the desired level. Adjust the speed of the mutator to 200 rpm. At a temperature of 26.2...

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Abstract

The present invention relates to a process for the production of polyunsaturated fatty acid and micronutrient rich zero-trans shortening by chemical interesterification to produce nutritionally and fictionally superior shortening without hydrogenation, the process involving blending of palm oat and palm stearin with rice bran oil, interesterification in the presence of sodium methoxide catalyst, inactivation of the catalyst, washing with hot water, deodorization of the resultant product, and finally passing the interesterified product through margarine crystallizer under controlled conditions followed by packing and tempering.

Description

field of invention [0001] The present invention relates to a novel process for the production of micronutrient-rich zero-trans shortening using palm oil and its components, such as palmstearin, with rice bran oil by chemical interesterification on a pilot scale. Background of the invention [0002] Shortening is a plastic fat composed of a mixture of solid fat crystals and liquid oil that imparts greater functionality in certain applications. The satisfactory properties of shortening depend primarily on consistency and crystal structure. The consistency depends on the ratio of solids to liquids (solid fat content) at different temperatures. Shortening is used for frying, cooking, baking, and as an ingredient in fillings, frostings, and confectionery. [0003] Traditional fats used in the baking industry include lard, tallow and butter. However, due to nutritional and economical considerations, there is a tendency to use vegetable oil-based shortenings. More recently, ani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00C11C3/10
CPCC11C3/10A23D7/001
Inventor 阿鲁穆汉·沙米尼赫拉沃斯·马亚莫尔·本马拉昆内尔托马斯·塞缪尔皮莱·巴拉钱德拉恩·钱德拉塞卡拉恩孙达尔埃桑·翁迪克卡努
Owner COUNCIL OF SCI & IND RES
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