Organic compounds -- part of the class 532-570 series – Organic compounds – Fatty compounds having an acid moiety which contains the...
Patent
1995-12-13
1997-12-09
Dees, Jose G.
Organic compounds -- part of the class 532-570 series
Organic compounds
Fatty compounds having an acid moiety which contains the...
554179, C11B 300
Patent
active
056962789
DESCRIPTION:
BRIEF SUMMARY
This application is a 371 of PCT/EP94/00639 filed Mar. 4, 1994.
The present invention relates to a process for refining crude glyceride oil and in particular to a degumming process comprising the hydration and subsequent separation of phospholipids in glyceride oil.
STATE OF THE ART
Glyceride oils of, in particular, vegetable origin, such as soybean oil, rapeseed oil, sunflower oil, safflower oil and cottonseed oil, are a valuable raw material for the food industry. The crude oils are usually obtained from seeds and beans by pressing and consist mainly of triglyceride components.
The seeds being dried and comminuted (flaked) may be pressed without previous heating, which delivers cold-pressed oil. Alternatively the comminuted seed may be hot pressed either directly or after a preceding cold pressing step. Hot pressing is preceded by a conditioning treatment. This comprises heating the vegetable material to at least 80.degree. C., and maintaining for about 30 minutes at the conditioning temperature. During warming up to the conditioning temperature the seed is exposed to temperature in the range of 30.degree.-80.degree. C. for about half an hour.
After conditioning the seed is pressed, e.g. within a revolving screw press.
Although seed pressing at an increased temperature affords a greater yield of oil, it has the disadvantage that the oil may considerably deteriorate by the action of enzymes native to the oil bearing material. The deteriorating effects comprises oil hydrolysis by lipase, glycosinolate decomposition by myrosinase, decomposition of phosphatidylcholine to phosphatidic acid by phospholipase D and oil oxidation by lipoxygenase. These effects are largely reduced when using a conditioning treatment during which those enzymes are inactivated. See e.g. EP0 187 877 and "Rapeseed, cultivation, composition, processing and utilization", Ed. L. A. Appelquist, 1972, chapter 9; "Manufacture of Rapeseed Oil and Meal", particularly pages 215-216.
Hardly attention has been given, however, to the effects of enzymatic activity before the inactivation of the enzymes. During the warming-up time, when the oil bearing material is exposed to temperatures in the range of 30.degree.-80.degree. C., the deteriorating enzymes are extremely active. Consequently the oil is subjected to considerable deterioration already before the conditioning temperature is reached. Although this effect was known, only recently commercial oil production has started according to a process with a reduced pre-conditioning deterioration. The improvement has been realised by a deliberately shorter exposure of the seed to temperatures of 30.degree.-80.degree. C.
The expelled oil contains a significant amount of undesired non-triglyceride constituents including phospholipids (gums), waxy substances, partial glycerides, free fatty acids, colour and flavour components and small amounts of metals such as iron, copper and magnesium. These impurities may have an undesirable effect on the stability of the oil, on the further processing of the oil and on the flavour and colour of products. It is therefore necessary to refine the crude glyceride oils, i.e. to remove the phospholipids and other impurities as much as possible.
In general degumming is the first step in glyceride oil refining. Without effective initial removal of the phospholipids many subsequent oil refining and modification processes do not give acceptable results. in the removal of phospholipids and associated components from the oil. The content of phospholipids is usually indicated as ppm phosphorus (P). The corresponding ppm amount of phospholipids can be found by multiplying the ppm P number with a factor 25.
A review of prior-art degumming processes is contained in e.g. the paper of J. C. Segers and R. L. K. M. van der Sande, entitled "Degumming--Theory and Practice", published in Proceedings of the AOCS World Conference on Edible Oils and fats, 2-6 Oct. 1989, Maastright, the Netherlands, or in Bailey's Industrial Oil and Fat Products, 4th Ed., Vol. 2, Chapter 4 or in The Lipid
REFERENCES:
patent: 5239096 (1993-08-01), Rohdenburg et al.
Ohlson, J.S.R., JAOCS, vol. 53, "Processing Effects on oil Quality", pp. 299-301, 1976.
Kock, M., JAOCS, vol. 60, No. 2, "Oilseed pretreatment in connection with physical refining", pp. 198-202, 1983.
Carr Deborah D.
Dees Jos,e G.
Unilever Patent Holdings B.V.
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