EP0188015A1 - Method for fractionating a triglyceride oil - Google Patents
Method for fractionating a triglyceride oil Download PDFInfo
- Publication number
- EP0188015A1 EP0188015A1 EP85201922A EP85201922A EP0188015A1 EP 0188015 A1 EP0188015 A1 EP 0188015A1 EP 85201922 A EP85201922 A EP 85201922A EP 85201922 A EP85201922 A EP 85201922A EP 0188015 A1 EP0188015 A1 EP 0188015A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- oil
- fraction
- tripalmitin
- admixture
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 24
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims abstract description 56
- PVNIQBQSYATKKL-UHFFFAOYSA-N tripalmitin Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000003921 oil Substances 0.000 claims abstract description 43
- 235000019198 oils Nutrition 0.000 claims abstract description 43
- 229960001947 tripalmitin Drugs 0.000 claims abstract description 25
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 17
- 239000000312 peanut oil Substances 0.000 claims abstract description 17
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims abstract description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract 15
- 235000019482 Palm oil Nutrition 0.000 claims description 9
- 239000002540 palm oil Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 5
- 239000013078 crystal Substances 0.000 description 15
- 239000012071 phase Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 238000000926 separation method Methods 0.000 description 4
- 150000003626 triacylglycerols Chemical class 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 235000019869 fractionated palm oil Nutrition 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
Definitions
- the present invention relates to a method for fractionating a triglyceride oil.
- Triglyceride oils are usually derived from natural sources and comprise a mixture of triglycerides of varying compositions and structures. The variety of components in a triglyceride oil produces a mixture in which different fractions crystallise from the liquid phase at different temperatures. Where the triglyceride oil is used as an edible oil for example by the consumer, it is desirable that the oil remains in a fully liquid state. It can, however, be the practice to store oil in a refrigerator, at which temperature (5°C) higher melting fractions of the oil may crystallise. Such a problem is particularly severe in the case of for example groundnut oil. Groundnut oil not only crystallises very quickly, but crystallises in the form of very small crystals. The crystals are of the order of 1 micrometre and are so small that, although they only comprise about 1 to 2 wt% of the groundnut oil at domestic refrigerator temperature, they render the oil unpourable. The oil cannot therefore be readily employed.
- the crystals are so small that they pass through and/or block conventional filter cloths having a pore size of 10 to 100 micrometre. Fractionation of e.g. groundnut oil is thus not practised prior to sale. The consumer has had to accustom himself to e.g. groundnut oil looking unsightly and being unpourable on being kept in a refrigerator.
- a method for fractionating a triglyceride oil into a stearin fraction and an olein fraction including admixing with the oil a second triglyceride oil containing tripalmitn, the admixture being such to provide a ratio of tripalmitin to stearin fraction of not less than 1 part by weight tripalmitin to 5 parts by weight stearin fraction, and lowering the temperature of the admixture from a temperature at which it is fully molten to a temperature at which the stearin fraction crystallises.
- stearin fraction indicates a solid triglyceride fraction of the triglyceride starting oil to be fractionated.
- the present method includes separating the stearin fraction from at least some of the olein fraction. Suitable means of separation include filtration, settling and cen- trtfugation. If desired, however, the admixture can be sold to the consumer. On storage in a domestic refrigerator, a crystalline phase will form but its larger size crystals need not render the product unpourable.
- the admixture must be fully molten prior to cooling to a temperature at or below which the stearin fraction crystallises.
- the second triglyceride oil may be added at a temperature at which it is fully liquid to the first triglyceride oil which is also at a temperature at which it is fully liquid.
- the first and/or the second triglyceride oil may contain at least some crystalline fraction on admixture and the resulting mixture is heated to a temperature at which it is fully liquid prior to lowering the temperature to a temperature at or below that at which stearin fraction crystallises.
- the molten admixture is cooled with stirring.
- the admixture is preferably such to provide a ratio of tripalmitin to stearin fraction of up to 15 parts by weight tripalmitin to 1 part by weight stearin fraction, more preferably of up to 5 parts by weight tripalmitin to 1 part by weght stearin fraction.
- suitable second triglyceride oil examples include refined palm oil, a fraction of palm oil and commercially available additives.
- suitable palm oil fractions include dry fractionated palm oil stearin containing about 20 to 25 wt% tripalmitin, wet fractionated palm oil stearin containing about 50 wt% tripalmitin and fractions obtained on further fractionation of palm oil stearin to increase the tripalmitin content yet further.
- the second triglyceride oil contains at least 20 wt% tripatmitin, preferably at least 50 wt%, even more preferably at least 80 wt% tripalmitin.
- the overall composition of the second triglyceride oil may be any appropriate form.
- palm oil can be employed as the second triglyceride oil and usually contains between 5 and 10 wt% tripalmitin.
- the present invention is particularly applicable where the first triglyceride oil is selected from the group comprising groundnut oil and fractions thereof.
- the first triglyceride oil is groundnut oil
- the stearin fraction suitably comprises between 0.5 wt% and 4.0 wt%, more particularly between wt% and 3 wt% of the groundnut oil.
- the separation is suitably carried out at a temperature between 0 and 5°C.
- the present invention extends to fractions of triglyceride oil obtained by the present method.
- tripaimitin in the form of a triglyceride oil comprising a fraction obtained from palm oil stearin and containing at least 90 wt% tripalmitin. Both the groundnut oil and the tripalmitin were at 70°C and were thus fully liquid.
- the two triglycerides were stirred together. The temperature of the mixture was lowered with stirring in 20 minutes to 17°C, at which temperature crystals started to appear. Cooling was continued but at a slower rate, the mixture being cooled with stirring to 1°C in a further 3 hours.
- the crystalline phase formed comprised compact spherulites about 50 micrometre in size and was readily separated by filtration at a rate of 0.4 cubic metre/ square metre per hour. 4.1 wt% with respect to the total triglycerides present of crystalline phase was separated. At least therefore 2.05 wt% stearin fraction was separated from the groundnut oil. The separation efficiency was 0.21. The yield of liquid olein phase was 82.5% with respect to the original total groundnut oil.
- Example 1 The procedure of Example 1 was repeated employing, in place of the 90 wt% tripalmitin fraction, 2 wt% of a palm oil stearin containing 52% tripalmitin. A crystalline phase comprising compact spherulites (50 micrometre) with attached agglomerates of smaller crystals was filtered. Similar results were obtained as in Example 1.
- Example 1 The procedure of Example 1 was followed employing in place of the tripalmrtin, tristearin (SSS) obtained from the hydrogenation of groundnut oil. On cooling to 0°C about 3.2% crystalline phase formed.
- the crystals however, consisted of open, more or less spherulitic crystals (10 to 20 micrometre) which included a large amount of extremely small crystals (much smaller than 1 micrometre) and were so small that filtration was not possible.
- Example 2 In a further comparative Example following the procedure of Example 1, 4 wt% palm mid-fraction consisting primarily of POP and containing less than 7 wt% PPP was employed as the second triglyceride oil. On cooling very small crystals were formed which could not be filtered by conventional means.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
A method is provided for fractionating a triglyceride oil into a stearin fraction and an olein fraction by admixing with the oil a second triglyceride oil containing tripalmitin, the admixture being such to provide a ratio of tripalmitin to stearin fraction of not less than 1 part by weight tripalmitin to 5 parts by weight stearin fraction, and lowering the temperature of the admixture from a temperature at which it is fully molten to a temperature at which the stearin fraction crystallises. The process is particularly suitable for groundnut oil. It can prevent the oil from becoming unpourable when kept at domestic refrigerator temperature.
Description
- The present invention relates to a method for fractionating a triglyceride oil.
- Triglyceride oils are usually derived from natural sources and comprise a mixture of triglycerides of varying compositions and structures. The variety of components in a triglyceride oil produces a mixture in which different fractions crystallise from the liquid phase at different temperatures. Where the triglyceride oil is used as an edible oil for example by the consumer, it is desirable that the oil remains in a fully liquid state. It can, however, be the practice to store oil in a refrigerator, at which temperature (5°C) higher melting fractions of the oil may crystallise. Such a problem is particularly severe in the case of for example groundnut oil. Groundnut oil not only crystallises very quickly, but crystallises in the form of very small crystals. The crystals are of the order of 1 micrometre and are so small that, although they only comprise about 1 to 2 wt% of the groundnut oil at domestic refrigerator temperature, they render the oil unpourable. The oil cannot therefore be readily employed.
- Removal of the crystals by filtration is not possible. The crystals are so small that they pass through and/or block conventional filter cloths having a pore size of 10 to 100 micrometre. Fractionation of e.g. groundnut oil is thus not practised prior to sale. The consumer has had to accustom himself to e.g. groundnut oil looking unsightly and being unpourable on being kept in a refrigerator.
- According to the present invention there is provided a method for fractionating a triglyceride oil into a stearin fraction and an olein fraction including admixing with the oil a second triglyceride oil containing tripalmitn, the admixture being such to provide a ratio of tripalmitin to stearin fraction of not less than 1 part by weight tripalmitin to 5 parts by weight stearin fraction, and lowering the temperature of the admixture from a temperature at which it is fully molten to a temperature at which the stearin fraction crystallises. Throughout this specification "stearin fraction" indicates a solid triglyceride fraction of the triglyceride starting oil to be fractionated.
- By means of the present method we have found that the crystal phase previously encountered no longer forms on cooling. Although we do not wish to be bound by any theory, we believe that the high meting components in the first triglyceride oil form, on cooling, mixed crystals with the tripalmitin of the second oil. The size of these mixed crystals can be of the order of 50 micrometre and large enough to allow, if desired, a separation to be effected of the crystalline phase from the remaining liquid phase. Preferably the present method includes separating the stearin fraction from at least some of the olein fraction. Suitable means of separation include filtration, settling and cen- trtfugation. If desired, however, the admixture can be sold to the consumer. On storage in a domestic refrigerator, a crystalline phase will form but its larger size crystals need not render the product unpourable.
- For the appropriate mixed crystals to occur, the admixture must be fully molten prior to cooling to a temperature at or below which the stearin fraction crystallises. The second triglyceride oil may be added at a temperature at which it is fully liquid to the first triglyceride oil which is also at a temperature at which it is fully liquid. Alternatively, the first and/or the second triglyceride oil may contain at least some crystalline fraction on admixture and the resulting mixture is heated to a temperature at which it is fully liquid prior to lowering the temperature to a temperature at or below that at which stearin fraction crystallises. Preferably the molten admixture is cooled with stirring.
- The admixture is preferably such to provide a ratio of tripalmitin to stearin fraction of up to 15 parts by weight tripalmitin to 1 part by weight stearin fraction, more preferably of up to 5 parts by weight tripalmitin to 1 part by weght stearin fraction.
- Examples of suitable second triglyceride oil include refined palm oil, a fraction of palm oil and commercially available additives. Examples of appropriate palm oil fractions include dry fractionated palm oil stearin containing about 20 to 25 wt% tripalmitin, wet fractionated palm oil stearin containing about 50 wt% tripalmitin and fractions obtained on further fractionation of palm oil stearin to increase the tripalmitin content yet further. Suitably the second triglyceride oil contains at least 20 wt% tripatmitin, preferably at least 50 wt%, even more preferably at least 80 wt% tripalmitin. Provided, however, the required amount of tripalmitin is present in the admixture with respect to the stearin fraction it is desired to remove from the first triglyceride oil, the overall composition of the second triglyceride oil may be any appropriate form. For example palm oil can be employed as the second triglyceride oil and usually contains between 5 and 10 wt% tripalmitin.
- The present invention is particularly applicable where the first triglyceride oil is selected from the group comprising groundnut oil and fractions thereof. Where the first triglyceride oil is groundnut oil, the stearin fraction suitably comprises between 0.5 wt% and 4.0 wt%, more particularly between wt% and 3 wt% of the groundnut oil. The separation is suitably carried out at a temperature between 0 and 5°C.
- It is to be understood that the present invention extends to fractions of triglyceride oil obtained by the present method.
- Embodiments of the present invention will now be described by way of example only with reference to the following Examples.
- To a sample of refined and neutralised groundnut oil was added 2 wt% tripaimitin in the form of a triglyceride oil comprising a fraction obtained from palm oil stearin and containing at least 90 wt% tripalmitin. Both the groundnut oil and the tripalmitin were at 70°C and were thus fully liquid. The two triglycerides were stirred together. The temperature of the mixture was lowered with stirring in 20 minutes to 17°C, at which temperature crystals started to appear. Cooling was continued but at a slower rate, the mixture being cooled with stirring to 1°C in a further 3 hours.
- The crystalline phase formed comprised compact spherulites about 50 micrometre in size and was readily separated by filtration at a rate of 0.4 cubic metre/ square metre per hour. 4.1 wt% with respect to the total triglycerides present of crystalline phase was separated. At least therefore 2.05 wt% stearin fraction was separated from the groundnut oil. The separation efficiency was 0.21. The yield of liquid olein phase was 82.5% with respect to the original total groundnut oil.
- The procedure of Example 1 was repeated employing, in place of the 90 wt% tripalmitin fraction, 2 wt% of a palm oil stearin containing 52% tripalmitin. A crystalline phase comprising compact spherulites (50 micrometre) with attached agglomerates of smaller crystals was filtered. Similar results were obtained as in Example 1.
- The olein product of both Examples 1 and 2 was stored at 5°C for 6 days. In each case the oil remained dear.
- The procedure of Example 1 was followed employing in place of the tripalmrtin, tristearin (SSS) obtained from the hydrogenation of groundnut oil. On cooling to 0°C about 3.2% crystalline phase formed. The crystals, however, consisted of open, more or less spherulitic crystals (10 to 20 micrometre) which included a large amount of extremely small crystals (much smaller than 1 micrometre) and were so small that filtration was not possible.
- In a further comparative Example following the procedure of Example 1, 4 wt% palm mid-fraction consisting primarily of POP and containing less than 7 wt% PPP was employed as the second triglyceride oil. On cooling very small crystals were formed which could not be filtered by conventional means.
Claims (13)
1. Method for fractionating a triglyceride oil into a stearin fraction and an olein fraction including admixing with the oil a second triglyceride oil containing tripaimitin, the admixture being such to provide a ratio of tripalmitin to stearin fraction of not less than 1 part by weight of tripalmitin to 5 parts by weight stearin fraction, and lowering the temperature of the admixture from a temperature at which it is fully molten to a temperature at which the stearin fraction crystallises.
2. Method according to Claim 1, wherein the second triglyceride oil is refined palm oil.
3. Method according to Claim 1, wherein the second triglyceride oil is a fraction of palm oil.
4. Method according to Claim 1 or Claim 3, wherein the second triglyceride oil comprises at least 80 wt% tripaimitin.
5. Method according to any one of the preceding Claims, wherein the admixture is such to provide a ratio of tripalmitin to stearin fraction of up to 15 parts by weight tripalmitin to 1 part by weight stearin fraction.
6. Method according to Claim 5, wherein the admixture is such to provide a ratio of tripalmitin to stearin fraction of up to 5 parts by weight tripalmitin to 1 part by weight stearin fraction.
7. Method according to any one of the preceding Claims, wherein the first and second triglyceride oils are admixed at a temperature at which the admixture is fully liquid.
8. Method according to any one of Claims 1 to 6, wherein the first and/or the second triglyceride oil contains at least some crystalline fraction on admixture.
9. Method according to Claim 8, wherein the admixture is heated to a temperature at which the admixture is fully liquid.
10. Method according to any one of the preceding Claims including separating the stearin fraction from at least some of the olein fraction.
11. Method according to Claim 10, wherein the stearin fraction is separated by filtration, settling and/or centrifuging.
12. Method according to any one of the preceding Claims, wherein the first triglyceride oil is selected from the group comprising groundnut oil and fractions thereof.
13. Method according to Claim 12, wherein the first triglyceride oil is groundnut oil and the stearin fraction comprises between 0.5 wt% and 4.0 wt% of the groundnut oil.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8430344 | 1984-11-30 | ||
| GB848430344A GB8430344D0 (en) | 1984-11-30 | 1984-11-30 | Fractionating triglyceride oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0188015A1 true EP0188015A1 (en) | 1986-07-23 |
Family
ID=10570538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP85201922A Withdrawn EP0188015A1 (en) | 1984-11-30 | 1985-11-21 | Method for fractionating a triglyceride oil |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP0188015A1 (en) |
| GB (1) | GB8430344D0 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2683225A1 (en) * | 1991-10-31 | 1993-05-07 | Gattefosse Ets Sa | PROCESS FOR IMPROVING A GLYCEROLYZED OIL. |
| US5602265A (en) * | 1993-07-27 | 1997-02-11 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Fractionation of triglyceride oils |
| AT404137B (en) * | 1994-04-08 | 1998-08-25 | Bundesanstalt Fuer Landtechnik | Process for the separation of fatty acid ester mixtures |
| EP2671455A4 (en) * | 2011-04-14 | 2014-04-23 | J Oil Mills Inc | Palm fractionated oil, and oil composition and food product containing same |
| CN113943605A (en) * | 2021-09-27 | 2022-01-18 | 嘉必优生物技术（武汉）股份有限公司 | A kind of method of microbial oil winterization and fractionation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE556855A (en) * | ||||
| JPS5363403A (en) * | 1976-11-19 | 1978-06-06 | Nisshin Oil Mills Ltd:The | Production of fatty oil |
| EP0041300A1 (en) * | 1980-05-30 | 1981-12-09 | Unilever N.V. | Process for the dry fractionation of oils and fats having a steep dilatation/temperature line and use of the fractionated fats in margarines and shortenings |
-
1984
- 1984-11-30 GB GB848430344A patent/GB8430344D0/en active Pending
-
1985
- 1985-11-21 EP EP85201922A patent/EP0188015A1/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE556855A (en) * | ||||
| JPS5363403A (en) * | 1976-11-19 | 1978-06-06 | Nisshin Oil Mills Ltd:The | Production of fatty oil |
| EP0041300A1 (en) * | 1980-05-30 | 1981-12-09 | Unilever N.V. | Process for the dry fractionation of oils and fats having a steep dilatation/temperature line and use of the fractionated fats in margarines and shortenings |
Non-Patent Citations (1)
| Title |
|---|
| CHEMICAL ABSTRACTS, vol. 89, no. 21, November 1978, pages 474-475, no. 178376c, Columbus, Ohio, US; & JP - A - 78 63 403 (NISSHIN OIL MILLS LTD.) 06-06-1978 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2683225A1 (en) * | 1991-10-31 | 1993-05-07 | Gattefosse Ets Sa | PROCESS FOR IMPROVING A GLYCEROLYZED OIL. |
| WO1993009211A1 (en) * | 1991-10-31 | 1993-05-13 | Gattefosse S.A. | Method for improving a glycerolyzed oil |
| US5441738A (en) * | 1991-10-31 | 1995-08-15 | Gattefosse Sa | Process for improving a glycerolysed oil |
| US5602265A (en) * | 1993-07-27 | 1997-02-11 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Fractionation of triglyceride oils |
| AT404137B (en) * | 1994-04-08 | 1998-08-25 | Bundesanstalt Fuer Landtechnik | Process for the separation of fatty acid ester mixtures |
| EP2671455A4 (en) * | 2011-04-14 | 2014-04-23 | J Oil Mills Inc | Palm fractionated oil, and oil composition and food product containing same |
| CN113943605A (en) * | 2021-09-27 | 2022-01-18 | 嘉必优生物技术（武汉）股份有限公司 | A kind of method of microbial oil winterization and fractionation |
| CN113943605B (en) * | 2021-09-27 | 2024-04-05 | 嘉必优生物技术（武汉）股份有限公司 | A method for winterization and fractionation of microbial oil |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8430344D0 (en) | 1985-01-09 |
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Inventor name: VAN PUTTE, KAREL PETRUS AGNES MARIA Inventor name: BAKKER, BASTIAAN HENDRIK |