Processes for preparation of oil compositions

• US 7,741,500 B2
• Filed: 11/04/2005
• Issued: 06/22/2010
• Est. Priority Date: 11/04/2004
• Status: Active Grant

• Current Assignee: Monsanto Technology LLC (Bayer AG)
• Original Assignee: Monsanto Technology LLC (Bayer AG)
• Inventors: Arhancet, Juan P., Makadia, Vallabh, Heise, Jerald D.
• Primary Examiner(s): Carr; Deborah D
• Application Number:
  US11/267,810
• Publication Number:
  US 20060111578A1
• Time in Patent Office: 1,691 Days
• Field of Search: 554/8
• US Class Current: 554/8
• CPC Class Codes: A21D 13/42 Tortillas
• CPC Class Codes: A23B 9/22 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
• CPC Class Codes: A23D 9/00 Other edible oils or fats, e.g. shortenings, cooking oils
• CPC Class Codes: A23D 9/007 characterised by ingredients other than fatty acid triglycerides
• CPC Class Codes: A23D 9/04 Working-up
• CPC Class Codes: A23L 5/11 using oil
• CPC Class Codes: A23L 7/13 Snacks or the like obtained by oil frying of a formed cereal dough
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: C11B 1/02 Pretreatment
• CPC Class Codes: C11B 1/06 by pressing
• CPC Class Codes: C11B 1/10 by extracting
• CPC Class Codes: C11B 1/104 using super critical gases or vapours
• CPC Class Codes: C11B 3/001 by a combination of two or more of the means hereafter
• CPC Class Codes: C11B 3/04 with acids
• CPC Class Codes: C11B 3/06 with bases
• CPC Class Codes: C11B 3/10 by adsorption
• CPC Class Codes: C11B 3/12 by distillation
• CPC Class Codes: C11B 3/14 with the use of indifferent gases or vapours, e.g. steam
• CPC Class Codes: C11B 5/0007 Organic substances
• CPC Class Codes: C11B 5/0021 containing oxygen

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.

Claims

1. 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 having an anisidine value of less than about 3 and comprising less than 1 wt. % trans-fatty acid based on the total weight of fatty acids or derivatives thereof in the oil composition.

4. The process of claim 1 further comprising physically refining the bleached oil during deodorization wherein the process conditions comprise either a temperature from about 185°

C. to about 225°

C. and a pressure of not more than about 0.1 kPa for not more than about 260 minutes, or a temperature from about 245°

C. to about 295°

C. and a pressure of not more than about 0.1 kPa for not more than about 120 minutes.

2. 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;

the refined, bleached oil is deodorized under process conditions that form the oil composition having 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 composition.

3. 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;

bleaching the degummed oil to form a bleached oil; and

deodorizing the bleached oil to form the oil composition, wherein;

the bleached oil is deodorized under process conditions that form the oil composition having 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 composition.

5. The process of claim 3 wherein the oil composition is processed by bleaching the degummed oil at a temperature from about 80°

C. to about 120°

C. at a pressure of about 0.6 to 7 kPa;

by bleaching the degummed oil at a temperature from about 95°

C. to about 110°

C. at a pressure of about 2.5 to 4.0 kPa;

by bleaching the degummed oil in the presence of an inert gas;

by purging the degummed oil and the bleaching material of oxygen before the bleaching step;

by deodorizing the bleached oil or the refined, bleached oil at a temperature from about 160°

C. to about 200°

C. at a pressure of not more than about 1.4 kPa for not more than about 130 minutes;

by deodorizing the bleached oil or the refined, bleached oil at a temperature from about 220°

C. to about 270°

C. at a pressure of not more than about 1.4 kPa for not more than about 60 minutes;

by deodorizing the bleached oil or the refined, bleached oil for not more than about 50 minutes;

by deodorizing the bleached oil or the refined, bleached oil in the presence of an inert gas;

by maintaining a peroxide value of less than about 1.0 meq/kg for the oil without producing detectable headspace volatiles or a detectable unpleasant odor from the bleached and deodorized oil or the refined, bleached and deodorized oil;

or by maintaining a peroxide value of 0 meq/kg.

6. The process of claim 3 wherein oxidation and isomerization are further minimized by purging the mixture and the alkaline aqueous solution of oxygen before the neutralization step, or by purging the degummed oil and the acidic aqueous solution of oxygen after the degumming step.

7. The process of claim 3 wherein one or more of the steps occurs in the presence of an inert gas to minimize oxygen concentration.

8. The process of claim 3 wherein concentration of transition metals is minimized, at least one stabilizer is added to the seed meats or oil in one or more steps of the process.

9. The process of claim 3 wherein the crude oil has a peroxide value of 0 meq/kg.

10. The process of claim 3 wherein the oil is selected from the group consisting of algal, almond, avocado, babassu, borage, blackcurrant seed, canola, castor bean, coconut, corn, cottonseed, Echium, evening primrose, flax seed, gooseberry, grapeseed, groundnut, hazelnut, linseed, mustard, olive, palm, palm kernel, peanut, pine seed, poppy seed, pumpkin seed, rapeseed, redcurrant, rice bran, safflower, sesame seed, soybean, sunflower, tea, walnut, and wheat germ oil.

11. A process for maintaining the storage stability of an oil during shipment or storage, the process comprising

storing the oil prepared by the process of claim 3 in a container at a temperature ranging from about 4°

C. to about 45°

C. for at least one month, wherein the oil has an anisidine value of less than 3 after storage, or the absolute change in the anisidine value of the oil during storage is no more than about 20.

12. The process of claim 11 wherein the oil is stored in an oxygen-free or reduced-oxygen atmosphere.

13. A process for maintaining the storage stability of an oil during shipment or storage, the process comprising storing the oil prepared by the process of claim 3 in a container;

and freezing the container.

14. A process for maintaining the storage stability of an oil during shipment or storage, the process comprising encapsulating the oil prepared by the process of claim 3 in an encapsulation material.

17. The process of claim 3 wherein the bleached oil or the refined, bleached oil is deodorized at a temperature from about 160°

C. to about 200°

C. at a pressure of not more than about 1.4 kPa for not more than about 130 minutes.

18. The process of claim 3 wherein the bleached oil or the refined, bleached oil is deodorized at a temperature from about 220°

C. to about 270°

C. at a pressure of not more than about 1.4 kPa for not more than about 60 minutes.

19. The process of claim 18 wherein the bleached oil or the refined, bleached oil is deodorized for not more than about 50 minutes.

15. A process for preparing an oil composition comprising

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 having an anisidine value of less than about 3 and comprising less than 1 wt. % trans-fatty acid based on the total weight of fatty acids or derivatives thereof in the oil composition.

16. A process for preparing a non-animal oil comprising

degumming a crude non-animal 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

physically refining and deodorizing the bleached oil under process conditions comprising either a temperature from about 185°

C. to about 225°

C. and a pressure of not more than about 0.1 kPa for not more than about 260 minutes, or a temperature from about 245°

C. to about 295°

C. and a pressure of not more than about 0.1 kPa for not more than about 120 minutes.