Food or edible material: processes – compositions – and products – Processes – Preparing or treating triglyceridic fat or oil – or processes...
Patent
1997-02-18
1999-07-27
Nessler, Cynthia L.
Food or edible material: processes, compositions, and products
Processes
Preparing or treating triglyceridic fat or oil, or processes...
426425, 426429, 426430, 426431, 426437, A23J 114, A23L 1325, A23L 128
Patent
active
059286962
DESCRIPTION:
BRIEF SUMMARY
This invention relates to a process for extracting biogenically formed or native, organic substances from biogenic or native substance mixtures, in which the starting material is finely comminuted and made into an aqueous suspension and then separated in the centrifugal field into an aqueous phase containing solid components and a liquid, organic phase. It relates in particular to extraction of fats, oils and waxes from oleaginous plants and vegetable and animal tissues.
For this extraction, oils, fats and waxes have to be separated from the other components with which they are in part intimately mixed or in which they are finely distributed.
Such a process for extracting oils and fats from native products, e.g. oleaginous fruits, with the aid of centrifugal force is already known. In this process the starting products are comminuted and made into an aqueous suspension. This process is used in practice for extracting olive oil. A similar process is undergoing tests for dried oleaginous fruits, wherein water is added with dry starting material. A cream is obtained in the centrifuge through this and then this cream is separated in a centrifuge into oil and non-oil components.
In this process for extraction a residual proportion of non water-soluble, liquid oils and fats remains in the solid phase separated as an aqueous suspension. This applies in particular for oleaginous dried fruits. This residual component is extracted and separated according to the state of the art with suitable, non water-soluble solvents, preferably hexane, again by means of centrifugal force. However, the residual oil extracted in this way contains a substantially higher proportion of components soluble in particular in the solvent.
The process for extracting oils by centrifuging is frequently made difficult because the non water-soluble liquid to be separated forms emulsions which are difficult to break down and complexes with other components of the starting material. The yield is reduced by this. In order to facilitate the separation in the centrifugal field the suspension is therefore subjected to a prolonged preliminary treatment, in that is malaxed at elevated temperature. Residual amounts of the oil nevertheless remain after the separation adsorbed on solid materials of the separated suspension or bound as complexes in the suspension.
This malaxing process can take several hours and can be used successfully only with olive oil fruit. Oils (fats, waxes) which are in contrast intimately bound to solid materials in the raw material cannot not be split off by a malaxing process with the desired efficiency.
This process can further only be carried out under certain conditions with oleaginous dried fruits. It is true that a meal can be made from the dried fruits to get a suitable suspension with suitable addition of water, but this cannot be carried out--even after many hours malaxing--if in fact it goes over in the centrifugal field only into a lighter oil emulsion phase (cream) and a heavy phase containing solids, which still contains substantial amounts of oil.
In DE-OS 2 056 896 there are described with the addition of an electrolyte, by use of the centrifugal force in a first step and mechanically into clean oil and water phases with residues of solids. The mixture is broken down in known manner by the addition of the electrolyte and the density of the aqueous phase is so enhanced that the following separation into a phase containing oil and a phase containing water is facilitated.
Accordingly a multi-stage process is always used to extract the pure oil phase in the state of the art, which includes in the first step either a tedious malaxing process which is in addition only successful to a limited degree, or the addition of electrolyte with centrifuging, before the second step of the actual oil separation.
A process is also known in which vegetable oils and fats from oleaginous fruits with enhanced oil/fat content are extracted by mechanical pressing. The press cakes always contain residual oil/fat contents, which hardly lie b
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Best Bernd
Brunner Karlheinz
Frische Rainer
Hegwein Katja
Ricker Rainer
Dr. Frische GmbH
Nessler Cynthia L.
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