Oil compositions

a technology of oil compositions and compositions, applied in the field of oil compositions, can solve the problems of increased cell count, undesirable colour, odour or taste, and crude oils extracted from their original sources, and achieves the effects of increasing cell count, reducing the number of cells, and increasing the number of cells

Inactive Publication Date: 2017-02-16
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Crude oils, as extracted from their original source, are not suitable for human consumption due the presence of high levels of contaminants—such as free fatty acids, phosphatides, soaps and pigments—which may be toxic or may cause an undesirable colour, odour or taste.
Unfortunately, it has now been found that the refining process itself contributes to the introduction, into the refined oil, of high levels of 3-monochloropropane-1,2-diol fatty acid esters (3-MCPD esters) and glycidyl esters—typically in an amount of about 10-25 ppm.
Free 3-MCPD, when present in the body at high concentrations, is known to cause hyperplasia (increased cell count) in the renal tubes of animals which, in turn, can lead to the formation of tumours.
Unfortunately, this solution is costly and unsustainable at high volumes due to a lack of available “low 3-MCPD” oil sources.
Unfortunately, even at the lowest possible temperatures (a minimum temperature being required to maintain food safety), 3-MCPD esters will be formed in quantities that exceed maximum levels desired by the food industry.
Of course, this could partially be addressed by combining low-temperature deodorization with low 3-MCPD precursor crude oils but this solution will still suffer from the obstacles and costs associated with sourcing such oils.
Unfortunately, this solution is prohibitively costly for use on an industrial scale and is not sufficiently effective: 3-MCPD ester levels are not sufficiently reduced and, moreover, the process results in high yield losses for the oil overall.
However, bleaching also increases free fatty acid content and negatively affects taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Reference

[0080]Crude palm oil with FFA of 5.52% was alkali refined (at industrial scale) using 5.4% sodium hydroxide solution (20%). Neutralization was carried out by mixing and centrifugation at 105° C. Washing after separation is done with 10% water under same conditions. Bleaching with 1% Taiko classic G was done for 37 min at 98° C. Deodorization was carried out for 50 min at 240° C. and 4 mbar using 2% sparge steam.

[0081]From this standard production samples were taken, showing on average: 0.65 ppm 3-MCPD, and 2.13 ppm 3-MCPD+Glycidol (i.e. 0.99 ppm glycidol).

[0082]After 2nd bleaching of this oil with 0.5% bleaching clay (Taiko classic G) for 30 min at 100° C., the product showed 0.65 ppm 3-MCPD and 0.66 ppm 3-MCPD+Glycidol. The taste, however, had a strong off-flavor suggesting a significant increase in FFA levels. A further physical refining under standard conditions was therefore performed and resulted, on average, in 3.43 ppm 3-MCPD and 10.02 ppm 3-MCPD+Glycidol (meaning 4....

example 2

Mild Final Deodorization

[0083]An alkali refined palm oil obtained according above description (without the 2nd bleaching and deodorization) was re-bleached with 0.5% bleaching clay (Izegem BC) and deodorized at temperatures of 183.7° C., 188.1° C. and 196.3° C., respectively. The oils obtained were analyzed and the results are shown below:

Deo.3-MCPD3-MCPD + GlycidolGlycidolTemp.(ppm)(ppm)(ppm)196.3° C.0.730.850.080188.1° C.0.670.710.027183.7° C.0.670.680.007

[0084]As can be seen from these results, the final mild refining step results in oils with a very low 3-MCPD ester and glycidol ester levels. In fact, at deodorization temperatures below 190° C., glycidyl ester levels are effectively undetectable.

example 3

Taste Analysis

[0085]In a pilot system for bleaching and deodorization, 25 kg of physically refined palm oil (standard RBD Palm Oil) was re-bleached with 0.5% Taiko classic G at 100° C. The product was filtered and then deodorized at temperatures between 120 and 220° C. At each set-point, the temperature was maintained for 30 min, a taste sample was taken and the temperature was then increased to the next set-point. Taste analysis (according to Method C) is given in the table below, demonstrating that, from 140° C. onwards, all samples were as good in taste as the standard RBD Palm Oil and that, even at 120° C., the samples still have a very good, bland flavor.

Sample:TasteRBD Palm Oil9RBD re-bleached palm oil4RBD re-bleached and re-deodorized @ 120° C.8RBD re-bleached and re-deodorized @ 140° C.9RBD re-bleached and re-deodorized @ 160° C.9RBD re-bleached and re-deodorized @ 180° C.9RBD re-bleached and re-deodorized @ 200° C.9RBD re-bleached and re-deodorized @ 220° C.9

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Abstract

A refined oil composition having a reduced 3-MCPD ester and / or glycidyl ester content and methods of preparation thereof.

Description

FIELD OF THE INVENTION[0001]The present invention relates to novel oil compositions for use in the preparation of beverages and / or foodstuffs and to methods for their manufacture. In particular, the invention relates to refined oil compositions which have a very low 3-MCPD ester and / or glycidyl ester content.BACKGROUND OF THE INVENTION[0002]Crude oils, as extracted from their original source, are not suitable for human consumption due the presence of high levels of contaminants—such as free fatty acids, phosphatides, soaps and pigments—which may be toxic or may cause an undesirable colour, odour or taste. Crude oils are therefore refined before use. The refining process typically consists of three major steps: degumming, bleaching and deodorizing. An oil obtained after completion of the refining process (called a “refined oil”) is normally considered suitable for human consumption and may therefore be used in the production of any number of foods and beverages.[0003]Unfortunately, i...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23D9/04C11B3/00A23L33/115A23L2/52A23L5/20
CPCA23D9/04A23L2/52A23L5/21A23V2002/00A23L33/115C11B3/001A23L5/273C11B3/10C11B3/12C11B3/00
Inventor BRUSE, FALKKRUIDENBERG, MARCUS BERNARDUS
Owner CARGILL INC
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