Triglyceride fractionation

Details Triglyceride fractionation Triglyceride fractionation

1997-09-10

1998-12-15

Barts, Samuel

Organic compounds -- part of the class 532-570 series

Organic compounds

Fatty compounds having an acid moiety which contains the...

554208, 554211, 554213, 426417, C11B 312, C11B 700

Patent

active

058499407

DESCRIPTION:

BRIEF SUMMARY
BACKGROUND OF THE INVENTION

In British patent application 9121578.0 we have disclosed non-temper confectionery fats, containing minimal working amounts of fat of the SSO-type. These fat compositions are obtained by adding externally the working amount of SSO.
Above method has, however, the disadvantage that we must have free access to SSO-type triglycerides. Although several methods are known by which these fats can be synthesized, it would offer a main advantage when triglyceride mixtures could be obtained along non-synthetic routes, e.g. by applying fractionation techniques only, that contain enough of the SSO component to make them suitable as additive for polymorphic fats that otherwise needed tempering. Even more advantages could be achieved when fat mixtures could be obtained that do not need to be tempered anymore, because of the presence of enough of the SSO triglycerides.


SUMMARY OF THE INVENTION

In fact, our invention concerns with a process that results in the production of the desired fat mixtures. Therefore, our invention concerns a process for preparing a fat fraction, suitable as fat component in non-lauric, non-hydrogenated, cool melting, non-temper, non-trans filling or coating fats. This process is characterized by: performing a fractionation on a triglyceride composition, containing at least 5 wt % SSU triglycerides (S=C.sub.16 -C.sub.22 saturated fatty acid, preferably C.sub.16 -C.sub.18 ; U=mono- or poly-unsaturated C.sub.18 -C.sub.22 fatty acid; preferably oleic acid), removing at least part of the trisaturated triglycerides and/or at least part of the di- and tri-unsaturated triglycerides and isolating a triglyceride composition with an SSU content of at least 12 wt %, preferably 12-20 wt %, which content is at least 1.5 times, preferably at least 1.7 times, most preferably at least 2.0 times the SSU content of the starting triglycerides composition.
Simultaneously, the SUS content of the products isolated should be at least 65 wt %, preferably at least 70 wt %.


DETAILED DESCRIPTION OF THE INVENTION

The starting triglyceride, preferably contains at least 6 wt % of the SSU triglycerides. As the endproducts are meant to be used as confectionery fats, the starting fats are also rich in SUS-triglycerides. Suitable fats, meeting above criteria are: palm oil, palm oil fractions, mixtures thereof, in particular palm oil stearin, and more particularly a palm oil stearin, obtained after dry fractionation. Very useful results can be obtained by using mixtures of palm oil and dry fractionated palm oil stearin, in particular mixtures with more than 20 wt % of the stearin.
From EP 81 881 a process is known, wherein a palm oil stearin is subjected to a solvent fractionation. Three fractions are obtained, i.e. a first fraction with a melting point above 45.degree. C., a second fraction with a melting point between 33.degree. and 44.degree. C. and a third, liquid fraction. The fractionation is performed by mixing 1-6 l of solvent per gram of fat at 50.degree. C.; cooling the solution obtained to 12.degree.-14.degree. C., collecting the precipitate formed; extracting said precipitate under specific conditions with solvent of 10.degree. C.; filtering the slurry from the extraction step, resulting in the high melting product and a filtrate; the filtrate is cooled to 1.degree.-3.degree. C. and the new precipitate is collected; this new precipitate is extracted again under very specific conditions; after filtering of the slurry of this second extraction the intermediate melting product is separated, the filtrate also obtained is subjected to a removal of the solvent giving the liquid oil. According to page 9, lines 22-42 the extraction steps are incomparable with washing steps and have main advantages over a washing. Nothing is disclosed about the SSU-content of the starting palm oil stearin, the SSU content of the end products, enrichment in the SSU content or the production of non-temper confectionery fats. In our process we do not apply the very specific extraction (=non-washing) steps, as pres

REFERENCES:
patent: 3492130 (1970-01-01), Harwood

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