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Method for preparing low/non-trans fatty acid butterine/shortening basic oil

A technology of margarine and base oil, which is applied in the field of oil deep processing, and can solve the problems of excessive trans fatty acid content and health hazards

Inactive Publication Date: 2008-12-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the base oils in special oils such as margarine and shortening use partially hydrogenated vegetable oils as solid fats, in which the content of trans fatty acids (TFA) seriously exceeds the standard, causing great harm to people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: Preparation of general-purpose shortening base material oil

[0016] Mix first-grade soybean oil and extremely hydrogenated soybean oil in a 1000mL flask at a weight ratio of 1:1-4, and mix the oil with N 2 Heating to 80°C while maintaining positive pressure, melting for 30 minutes; adding 0.3% CH of the total weight of raw materials 3 ONa is the catalyst, the reaction temperature is 90 ° C, and the reaction is 60 minutes. After the reaction is completed, add hot water to deactivate the catalyst and terminate the reaction; wash the mixed oil with hot water in batches to neutrality; then dehydrate under vacuum conditions, until clarified.

[0017] According to the AOCS method, the SFC of post-lactide oil is shown in the table below:

[0018] temperature / ℃

[0019] The lactide fat can meet the plasticity requirement of general-purpose shortening base oil, and the content of trans fatty acid (TFA) is very low, less than 0.5%.

Embodiment 2

[0020] Example 2 Preparation of fluid shortening base oil

[0021] Mix first-grade soybean oil and extremely hydrogenated soybean oil in a 1000mL flask at a weight ratio of 6-9:1, and mix the oil with N 2 Heating to 80°C while maintaining positive pressure, melting for 30 minutes; adding 0.2% CH 3 ONa is the catalyst, the reaction temperature is 90 ° C, and the reaction is 40 minutes. After the reaction is completed, add hot water to deactivate the catalyst and terminate the reaction; wash the mixed oil with hot water in batches until neutral; then dehydrate under vacuum conditions, until clarified.

[0022] According to the AOCS method, the SFC of post-lactide oil is shown in the table below:

[0023] temperature / ℃

[0024] Due to the low SFC of the lactide-modified oil, only at ≤10°C, there is a part of the suspended solid fat, which is opaque, and has good fluidity in the range of 18°C-32°C. It can be used as fluid shortening base oil, TFA≤0.5%.

Embodiment 3

[0025] Example 3 Preparation of soft spreadable margarine hard base oil

[0026] Mix first-grade double-low rapeseed oil and extremely hydrogenated double-low rapeseed oil in a 1000mL flask at a weight ratio of 5 to 8:1. 2 Heating to 80°C while maintaining positive pressure, melting for 30 minutes; adding 0.2% CH 3 ONa is the catalyst, the reaction temperature is 100°C, and the reaction is 70 minutes. After the reaction is completed, add hot water to deactivate the catalyst and terminate the reaction; wash the mixed oil with hot water in batches to neutrality; then dehydrate under vacuum conditions, until clarified.

[0027] According to the AOCS method, the SFC of post-lactide oil is shown in the table below:

[0028] temperature / ℃

[0029] The β crystallization tendency of the above-mentioned lactide oil is greatly weakened, and the β′ crystal form is stable. As a hard base oil, it can be mixed with liquid soybean oil, water and various auxiliary materials, and p...

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Abstract

The invention relates to a preparation method of low / zero trans fatty acid margarine / shortening base oil, which belongs to the technical field of oil deep processing. In the preparation method, primary soybean oil and deep hydrogenation soybean oil, or primary rapeseed oil and deep hydrogenation rapeseed oil are adopted as raw materials; sodium methoxide is selected as a catalyst; the consumption of the catalyst is 0.1 percent to 0.5 percent; the reaction temperature is 70 DEG C to 110 DEG C; therefore, the primary soybean oil and the deep hydrogenation soybean oil, or the primary rapeseed oil and the deep hydrogenation rapeseed oil have randomized lactide reaction for 10 min to 90 min, so as to change the composition of mixed oil triglyceride and obtain the low / zero trans fatty acid base oil with different melting points and the characteristics of solid fat. The preparation method determines the optimized process of the lactide reaction based on oil return-service, prepares the low / zero trans fatty acid base oil, so as to reduce the content of trans fatty acid in oil products, lay foundation for the development of the base oil of margarine and shortening to the nutrition and health direction, and help the development of the special oil industry of our country.

Description

technical field [0001] The invention relates to a method for preparing a nutritional and healthy special oil base oil with low / zero trans fatty acid, and belongs to the technical field of oil deep processing. Background technique [0002] At present, most of the base oils in special oils such as margarine and shortening use partially hydrogenated vegetable oils as solid fats, in which the content of trans fatty acids (TFA) seriously exceeds the standard, causing great harm to people's health. In developed countries in Europe and the United States, the problem of trans fatty acids in special oils has attracted great attention. Denmark is the first to legislate, requiring that from June 1, 2003, oil products with more than 2% trans acids will be banned from the market, and since 2004 , this provision extends to all processed foods. The U.S. Food and Drug Administration (FDA) clearly stipulates that from January 2006, both processed products and natural products must declare t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/02
Inventor 金青哲柴丹单良宋志华刘元法王兴国
Owner JIANGNAN UNIV
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