Method of preparing fat fractions of vegetable origin enriched w

Details Method of preparing fat fractions of vegetable origin enriched w Method of preparing fat fractions of vegetable origin enriched w

1995-10-25

1997-10-21

Rollins, John W.

Food or edible material: processes, compositions, and products

Processes

Preparing or treating triglyceridic fat or oil, or processes...

424401, 514558, C11B 300, A61K 600, A61K 3120

Patent

active

056793936

DESCRIPTION:

BRIEF SUMMARY
The present invention relates to a novel process for the preparation of fat fractions of vegetable origin enriched with unsaponifiable materials. It further relates to the use of these fractions and mixtures thereof for the preparation of cosmetic and/or pharmaceutical compositions, especially dermatological compositions.
According to the definition given in the standard NF T 60-205-1, which describes the method of determining content (reference method), unsaponifiable materials are all the substances present in the product which, after saponification of the latter with potassium hydroxide and extraction with a specified solvent, are not volatile under the specified operating conditions.
Thus, as stated in said standard, unsaponifiable materials include natural constituents of fats, such as sterols, aliphatic and terpene higher alcohols and hydrocarbons, and the foreign organic substances they may contain which are extracted by the solvent and are non-volatile at 103.degree. C. (for example mineral oils).
In the present disclosure, "unsaponifiable materials" will denote unsaponifiable materials as defined above.
The pharmaceutical and cosmetic industries have been using fat extracts of vegetable origin since earliest times. A number of years ago it became apparent in these industries that particularly valuable biological properties resulted from the use of vegetable fats or extracts of vegetable fats rich in unsaponifiable materials.
Certain vegetable oils, such as avocado, soya, colza, olive and, in particular, shed oils, are known to be particularly rich in unsaponifiable materials and/or to contain, in these unsaponifiable materials, one or more constituents of interest in the aforesaid sectors.
Numerous processes are known for the fractionation of fats of vegetable origin for the purpose of recovering or removing some of their components in order to use them in different industries, in particular in the food industry and in the pharmaceutical and cosmetic industries.
Shea has proved of very particular interest.
Numerous processes for the fractionation of shea oil have been described. Most of these processes use aliphatic ketones and propose the removal of the karitene in order to recover the ketone-soluble fraction usable in the cocoa industry as a cocoa butter substitute and/or equivalent.
In contrast to the processes mentioned above, but still with the aim of recovering a product usable in the food industry, patent U.S. Pat. No. 4,103,039 proposes dissolving the shea fat in hot ethanol, removing the ethanol-insoluble fraction and leaving the remaining solution to cool to a temperature of between 20.degree. and 60.degree. C. so as to separate said solution into two distinct liquid layers, the upper layer being oil-poor and the lower layer oil-rich. In said document the oil-rich layer is subsequently dissolved in an organic solvent such as hexane and then subjected to a fractionation operation by crystallization from a solvent such as hexane.
Said document makes no attempt to achieve any enrichment of one of the fractions with unsaponifiable materials, its aim being to produce a cocoa butter substitute for use in food. Furthermore, the process described in said document has to use two solvents, namely ethanol, in which the gums are insolubilized, and then hexane, in which the fractionation takes place.
According to one of these essential characteristics, the present invention relates to a process for the preparation of fat fractions of vegetable origin enriched with unsaponifiable materials, characterized in that it consists in treating said fat of vegetable origin with a polar solvent of the ketone type in order to recover on the one hand a hot-insoluble fraction (I), which constitutes a first fraction rich in unsaponifiable materials, and a solution of a so-called hot-soluble fraction (S) in the ketone solvent, subjecting said hot-soluble fraction (S) to a crystallization step in a so-called crystallization solvent at a temperature below 0.degree. C. and filtering the resulting product in order to re

REFERENCES:
patent: 3012891 (1961-12-01), Best et al.

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