Liquid purification or separation – Processes – Liquid/liquid solvent or colloidal extraction or diffusing...
Patent
1996-09-04
1998-08-11
Fortuna, Ana
Liquid purification or separation
Processes
Liquid/liquid solvent or colloidal extraction or diffusing...
210653, 210805, 426417, 426601, B01D 6100
Patent
active
057923582
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention relates to a method for the separation of an anhydrous oil or fatty substance in hydrophobic liquid phase into a high melting point fraction and a low melting point fraction. It also relates to a device for the implementation of this method.
The invention finds a particularly advantageous application in the manufacture of hard-textured or soft-textured butter.
In the following part of this paper, for reasons of simplicity, the term fatty substance shall be understood to mean an oil as well as a fat properly speaking.
In general, a fatty substance, whether it is of animal origin, such as a fat, or of vegetable origin, such as an oil, consists mainly of triesters of glycerol called triglycerides, the variety and composition of which determine its specific nature. As regards the hardness of the products obtained after butyrification by phase inversion, it is known that one of the preponderant factors is the ratio of the quantity of high melting point (HMP) triglycerides to the quantity of low melting point (LMP) triglycerides. This ratio is usually measured by the solid fat index or SFI which represents the quantity of solids, hence of crystallized triglycerides, at a given temperature. As for butter and margarine, the SFI (20) or solid fat index at 20.degree. C. is well correlated with the hardness measured both by cone penetrometer and by the INSTRON (registered mark) testing machine. This SFI (20) may therefore serve as a technical goal for the preparation of butters or fats for specific uses, namely:
either when it is sought to obtain a softening that gives a better spreading quality to the substance, for example to improve this quality in winter butters;
or, on the contrary, when it is sought rather to have greater hardness at high temperature for technical reasons of use or to eliminate the appearance of a "greasy" finished structure, for example in pastry-making or and biscuit-making.
Up till now, the techniques enabling checks of this kind use two technologies:
a conventional technology based on heat treatment designed to modify the equilibrium between polymorphous phases in the crystallized fatty substance. These techniques make it possible to resolve some difficulties but are limited in range of variation. They cannot be used for example to fully compensate for the seasonal effect on the hardness of butters.
a more recent technology based on the cryogenic fractionation of a partially crystallized matter by filtration and/or centrifugation. The European patent application published under No. EP-A-397 233 describes a method for the separation of an anhydrous fatty substance into fractions by using this technology. However, this technique may be applied in the context of a pure anhydrous fatty substance such as for example anhydrous milk fat or AMF as well as in that of solutions of such fats or oils in generally polar solvents. The separation that follows the fractionating crystallization may use two technical approaches, namely simple filtration with centrifugation and filtration on semi-permeable membranes. The latter technique has been particularly recommended for specific separations in a solvent, with the aim for example of extracting a particular component from it or adding a particular component to it: for example cholesterol, phospholipids, etc.
This technology of cryofractionation can be used to obtain quite specific fractions but it makes use of heavy apparatus that is difficult to operate and gives finished products that are costly and highly differentiated with respect to the original matter, for example butter. To obtain a partial modification of the SFI in a butter, it is necessary to add significant quantities of high or low melting point fractions to it. Such an operation, which leads to the desired result in terms of texture, has the twofold drawback of heavily denaturing the fatty substance and of considerably increasing its cost.
OBJECTS AND SUMMARY OF THE INVENTION
The present invention therefore is aimed precisely at proposing
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patent: 5525144 (1996-06-01), Gollan
G. J. Miller et al., Journal of Dairy Science, "Rapid Extraction of Milk Fact.sup.1 ", vol. 64, pp. 1861-1862.
Bornaz Salina
Journet Bernard
Parmentier Michel
Fortuna Ana
Union Beurriere, S.A.
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