Processes for preparation of oil compositions
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Abstract
The present invention is directed to processes for preparing oil compositions having a high concentration of poly-unsaturated fatty acids and oil compositions having a low concentration of α-linolenic acid. In addition, the present invention is directed to processes for preparing oil compositions having advantageous stability characteristics.
121 Citations
140 Claims
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1-119. -119. (canceled)
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120. A process for preparing an oil composition comprising
degumming a crude oil to form a degummed oil; -
contacting the degummed oil with a bleaching material under process conditions that minimize oxidation or minimize isomerization of cis-fatty acids to trans-fatty acids to form a bleached oil; and
deodorizing the bleached oil to form the oil composition, wherein either;
the bleached oil is deodorized under process conditions that minimize oxidation or minimize isomerization of cis-fatty acids to trans-fatty acids;
or the oil has an anisidine value of less than about 3 and comprises less than 1 wt. % trans-fatty acid based on the total weight of fatty acids or derivatives thereof in the oil. - View Dependent Claims (125, 126, 129, 131, 133, 134, 135, 136, 137, 138)
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121. A process for preparing an oil composition comprising
degumming a crude oil to form a degummed oil; -
neutralizing the degummed oil with an alkaline aqueous solution, in the presence of an inert gas to minimize oxygen concentration, to form a refined oil, or reacting the degummed oil with an acidic aqueous solution, in the presence of an inert gas to minimize oxygen concentration, to form a mixture and neutralizing the mixture with an alkaline aqueous solution, in the presence of an inert gas to minimize oxygen concentration, to form a refined oil;
bleaching the refined oil to form a refined, bleached oil; and
deodorizing the refined, bleached oil to form the oil composition, wherein either;
the refined, bleached oil is deodorized under process conditions that minimize oxidation or minimize isomerization of cis-fatty acids to trans-fatty acids, or the oil has an anisidine value of less than about 3 and comprises less than 1 wt. % trans-fatty acid based on the total weight of fatty acids or derivatives thereof in the oil. - View Dependent Claims (127)
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122. A process for preparing an oil composition comprising
reacting a crude oil with an acidic aqueous solution, at a temperature of at least 35° - C. and in the presence of an inert gas to minimize oxygen concentration, to form a degummed oil, or contacting an oil-containing material with an extraction fluid, in the presence of an inert gas to minimize oxygen concentration, to extract a crude oil from the oil-containing material and degumming the crude oil to form a degummed oil;
bleaching the degummed oil to form a bleached oil; and
deodorizing the bleached oil to form the oil composition, wherein either;
the bleached oil is deodorized under process conditions that minimize oxidation or minimize isomerization of cis-fatty acids to trans-fatty acids;
or the oil has an anisidine value of less than about 3 and comprises less than 1 wt. % trans-fatty acid based on the total weight of fatty acids or derivatives thereof in the oil.
- C. and in the presence of an inert gas to minimize oxygen concentration, to form a degummed oil, or contacting an oil-containing material with an extraction fluid, in the presence of an inert gas to minimize oxygen concentration, to extract a crude oil from the oil-containing material and degumming the crude oil to form a degummed oil;
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123. A process for preparing an oil composition comprising
cracking and dehulling whole seeds, in the presence of an inert gas to minimize oxygen concentration, to form seed meats or seed hulls, or milling, grinding, or flaking an oil-containing material, in the presence of an inert gas to minimize oxygen concentration, to form oil-containing material having increased surface area; -
contacting the seed meats, the seed hulls or the oil-containing material having increased surface area with an extraction fluid to extract a crude oil from the seed meats, the seed hulls or the oil-containing material;
degumming the crude oil to form a degummed oil;
bleaching the degummed oil to form a bleached oil; and
deodorizing the bleached oil to form the oil composition, wherein either;
the bleached oil is deodorized under process conditions that minimize oxidation or minimize isomerization of cis-fatty acids to trans-fatty acids;
or the oil has an anisidine value of less than about 3 and comprises less than 1 wt. % trans-fatty acid based on the total weight of fatty acids or derivatives thereof in the oil. - View Dependent Claims (124, 128, 130, 132)
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- 139. A method of decreasing oxidative degradation of oil seeds or oil seed meats, the method comprising storing the seeds or the meats in the presence of an inert gas.
Specification