Organic compounds -- part of the class 532-570 series – Organic compounds – Fatty compounds having an acid moiety which contains the...
Patent
1998-05-04
2000-06-06
Carr, Deborah D.
Organic compounds -- part of the class 532-570 series
Organic compounds
Fatty compounds having an acid moiety which contains the...
23295R, 4222451, C11B 700
Patent
active
060720662
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a process for crystallising fatty substances, in particular lauric fats and lauric or non-lauric fatty acids for their subsequent fractionation especially by pressure filtering.
In the field of nutrient fats, the area relating to the total or partial substitution of cacao butter is the subject of many research, this being mainly due to the high price of cacao butter, the main characteristic of which resides in its capacity to melt entirely at the human body temperature while still remaining sufficiently solid and manageable there below. The main use of cacao butter is in confectionery and in chocolate-factory, but the excipient market in pharmacology is not negligible.
The substitution products for cacao butter are classified in two large categories, depending whether they are of the lauric or nonlauric type, i.e. according to whether they are produced starting from fats which are rich in lauric fatty acids or not.
The invention relates in particular to substitution products of the lauric type and more particularly to fats, rather than to oils, since the physical characteristics of the concerned products range generally within those of the category of fats.
However, the invention also relates to the production of fractionated fatty acids of the lauric or non-lauric type which may substitute, at a lower cost, the distilled fatty acids.
The fat which is used the most for manufacturing a substitute of the lauric type is indisputably palm fat, which is extracted from palm nut kernels. Other exotic fats, such as coconut oil, karite nut fat, fats originating from cuphea, babassu, mangue or sal kernels can also be used.
With respect to palm fat, in order to obtain, starting therefrom, a product which is similar to cacao-butter, the palm fat is fractionated in order to withdraw a solid portion thereof. Starting from palm fat with a iodine number of about 17 to 19, the object of the fractionation is to obtain a solid portion with a iodine number not higher than 7. In this field, the use of the iodine number, i.e. of the measurement of the insaturation degree of the fat, is quite widespread because it is quickly done and gives a good approximation of the product quality. Other analyses relative to the composition of the products and to their physical behaviour are used for a sharper definition.
For doing this, the processes for fractionating fatty substances which are used nowadays are of four different types, namely: in general acetone. Then, the miscella is refrigerated by convection or evaporation until germination and growth of crystals occur within the miscella. After stabilisation of these crystals by tempering, they are separated from the fluid portion by filtration, decantation or by another separation process. solvent, by cooling down and subsequently admixed with a surfactant which allows to separate the crystallised portion by centrifugation, this process being known under the denomination Lanza process. solidified in trays placed in a cold chamber or conveyed into refrigeration tunnels, the plates of solidified fatty substance being then introduced into filtering bags which are subsequently stacked up in the cage of a hydraulic press. Thanks to the available high pressure, the soft portion of the fatty substance is exuded until the quality of the rigid part thereof which remains within the press is as desired. The filtering bags are then unstacked and the cakes formed by said rigid part are demolished. a crystallisation vessel until the point that the fatty substance is in the super-cooling state, at the limit of the pumping possibilities. It is then fed by pumping into the chambers of a filter press equipped with plates with refrigerated walls and provided with membranes. After having fed the fatty substance into the filter, this filter is left the time which is necessary for its solidification and for the stabilisation of the crystalline phase. Then, an important pressure, of 25 to 70 bars according to the case, is applied onto the backside of each membrane in order to
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Tan Chee Hong
Tirtiaux Alain
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