CN110072984A - The two dimension fractionation of butterfat - Google Patents
The two dimension fractionation of butterfat Download PDFInfo
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- CN110072984A CN110072984A CN201780077429.2A CN201780077429A CN110072984A CN 110072984 A CN110072984 A CN 110072984A CN 201780077429 A CN201780077429 A CN 201780077429A CN 110072984 A CN110072984 A CN 110072984A
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- fraction
- fractionation
- fatty
- butterfat
- concentration
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- 238000005194 fractionation Methods 0.000 title claims abstract description 132
- 239000012530 fluid Substances 0.000 claims abstract description 70
- 238000000034 method Methods 0.000 claims abstract description 48
- 239000007858 starting material Substances 0.000 claims abstract description 42
- 239000000203 mixture Substances 0.000 claims abstract description 30
- 239000000194 fatty acid Substances 0.000 claims description 26
- 235000013305 food Nutrition 0.000 claims description 24
- 150000004665 fatty acids Chemical class 0.000 claims description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 19
- 229930195729 fatty acid Natural products 0.000 claims description 19
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 18
- 229910052799 carbon Inorganic materials 0.000 claims description 18
- 238000010790 dilution Methods 0.000 claims description 15
- 239000012895 dilution Substances 0.000 claims description 15
- 235000019219 chocolate Nutrition 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 11
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 150000004667 medium chain fatty acids Chemical class 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 7
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 6
- 150000001299 aldehydes Chemical class 0.000 claims description 5
- 235000012000 cholesterol Nutrition 0.000 claims description 5
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- 230000000378 dietary effect Effects 0.000 claims description 5
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- 239000007788 liquid Substances 0.000 claims description 5
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- 235000013343 vitamin Nutrition 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 150000004668 long chain fatty acids Chemical class 0.000 claims description 4
- 235000021281 monounsaturated fatty acids Nutrition 0.000 claims description 4
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
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- 235000019197 fats Nutrition 0.000 description 28
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 14
- 244000299461 Theobroma cacao Species 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
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- 238000002844 melting Methods 0.000 description 11
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- 229910002092 carbon dioxide Inorganic materials 0.000 description 9
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- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 8
- 239000001569 carbon dioxide Substances 0.000 description 7
- 235000020247 cow milk Nutrition 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 7
- 125000002252 acyl group Chemical group 0.000 description 6
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- 238000004458 analytical method Methods 0.000 description 5
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- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 4
- 238000007600 charging Methods 0.000 description 4
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- 150000002576 ketones Chemical class 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000021003 saturated fats Nutrition 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 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 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- GQPLMRYTRLFLPF-UHFFFAOYSA-N Nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- 229940114079 arachidonic acid Drugs 0.000 description 2
- 235000021342 arachidonic acid Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000002902 bimodal effect Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
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- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000020256 human milk Nutrition 0.000 description 2
- 210000004251 human milk Anatomy 0.000 description 2
- 230000002163 immunogen Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
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- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 238000000194 supercritical-fluid extraction Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- PFRQBZFETXBLTP-RCIYGOBDSA-N 2-[(2e,6e,10e,14e,18e)-3,7,11,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaen-1-yl]-3-methyl-1,4-dihydronaphthalene-1,4-dione Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 PFRQBZFETXBLTP-RCIYGOBDSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000282828 Camelus bactrianus Species 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- GVOIQSXBMLNCLC-UHFFFAOYSA-N OOOS Chemical compound OOOS GVOIQSXBMLNCLC-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
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- 239000000654 additive Substances 0.000 description 1
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- 150000001298 alcohols Chemical class 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000020248 camel milk Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 229940107161 cholesterol Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 208000016097 disease of metabolism Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000000769 gas chromatography-flame ionisation detection Methods 0.000 description 1
- 150000008282 halocarbons Chemical class 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000001272 nitrous oxide Substances 0.000 description 1
- 230000036963 noncompetitive effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- -1 previtamin Natural products 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000000526 short-path distillation Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 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
- C11B7/0008—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents
- C11B7/005—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents in solvents used at superatmospheric pressures
-
- 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
Landscapes
- 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)
- Analytical Chemistry (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to the methods for preparing fatty fraction, it include: that the intermediate fatty fraction of the starting material of the fat blend selected from butterfat and butterfat and at least one other fat is provided by dry fractionation, the fat blend includes the butterfat greater than 50 weight %, and the preferably at least butterfat-starting material of 90 weight % is preferably anhydrous；With so that the intermediate fatty fraction is subjected to supercritical fluid fractionation, wherein the extract remainder that fatty fraction be fractionated as supercritical fluid or the distillate acquisition being fractionated as supercritical fluid, optionally after removing supercritical fluid.
Description
The present invention relates to the methods for preparing fatty fraction by wrapping fat composition creamy.In addition, the present invention relates to
Fatty fraction.In addition, the present invention relates to the methods for preparing food, including use fatty fraction according to the present invention.
Butterfat is the complex mixture of triglycerides He other lipid components.Triglycerides usually accounts for the largest portion of butterfat
(for example, about 98%).Triglycerides usually has the carbon number of 26-54.Especially for the butterfat from milk cow's milk, in general, carbon number
Distribution be it is bimodal, i.e., butterfat have relatively small acyl group (4-6 carbon) containing high relative contents, high relative contents it is relatively large
Acyl group (at least 14 carbon) and relatively low content of intermediate length acyl group (8-12 carbon) fatty acid, remove triglycerides
Outside, butterfat usually contains several microcomponents, such as cholesterol, liposoluble vitamin, free fatty acid, monoglyceride, glycerol two
Ester and various other organic principles such as lactone, ketone and aldehyde, facilitate the characteristic flavor on basis or fragrance of butterfat.
The flavor of butterfat is the very popular advantage of the product.In addition, butterfat also contains various high nutrition ingredients.So
And and not all constituents of milkfat be all taken seriously because of its nutritive value.In addition, butterfat has characteristic physical property, example
Such as, fusion range and structure function, such as consistency, spreadability etc..These performances are desired for specific application, but for
Other application is then not necessarily necessary.For example, butterfat can be used as cocoa butter in chocolate product or chocolate Counterfeit Item (blend)
Substitute.However, increasing incorporation of the butterfat in these products may cause undesirable softening, tempered condition, gloss or
Contraction change.
In order to improve butterfat as adipose-derived utilization, develop several methods recycle with improved physics and/
Or nutritional properties milk-fat fraction (see, for example, ' Trends in edible oil fractionation, W.Hamm,
Trends in Food Science&Technology, the 121-126 pages of volume 6 of 1995 April ', ' Bystrom and
Hartel, Lebensm-Wiss u-Technol.27,142-150 (1994) ' and ' Solubility of milk fat
triglycerides in supercritical carbon dioxide,J.Arul et al,Food Research
The 459-467 pages of International 27 (1994) ')).
One example of this method is transesterification.This method is mainly used for sn:1, sn that transformation is attached to triglycerides:
The acyl group of the position 2 and sn:3.Short-path distillation or solvent fractionation also are used as obtaining the side of the cream product with the performance changed
Method.
Common method is the butterfat fractionation (dry fractionation, also referred to as fusion-crystallization) based on melting temperature.This method can
To be single step fractionation or multi-step fractionation.In each fractionating step, liquid phase (' olein ' labeled as ' O', because the fraction is usually rich
Containing oleic acid (being combined into triglycerides), show long-chain unsaturated fatty acid content) and solid phase (" stearin " labeled as ' S', because
The fraction is generally rich in stearic acid (being combined into triglycerides), shows long-chain fatty acid content).In multistage method, to
At least one of fraction obtained in previous fractionating step carries out further fractionation at least once, obtains other fluid
Fraction and other solid fraction.The fraction of acquisition can based on obtain being named with tails of final fat fraction (referring to
Deffense,E.M.J.(1987),Fat Sci.Technol.,89,502–507).Therefore, SO is will to divide from the first dry type
Evaporate the fluid fraction obtained after the solid fraction dry fractionation of step, and SS is that solid after the after-fractionating step evaporates
Point.As another example: OOO is the fluid fraction of triple dry fractionation methods, wherein being subjected to the liquid phase (O) of the first fractionation
Second dry fractionation step, the liquid phase (OO) of after-fractionating are subjected to third fractionation.Then OOS is the solid fraction of third fractionation.
Butterfat of the dry fractionation for example for producing the butter with excellent spreading property and producing for baking application evaporates
Point.Also propose the solid fraction that dry fractionation method is used in the production of chocolate product, such as substitution cocoa butter or change
The quality of chocolate, but document shows that this is not yet successful so far.
Substitution of the supercritical fluid fractionation (the also referred to as supercritical fluid extraction of liquid) as dry fractionation is proposed
Scheme (referring also to the paper of the summary of above-mentioned Hamm and Arul et al.).In this way, obtaining extract remainder and distillate.It is super to face
Fluid fractionation in boundary's is considered being based primarily upon molecular weight fractionation fat.
EP74145A1 is to be related to a kind of example of the patent application of following methods, and wherein supercritical fluid fractionation is for giving birth to
Produce the mixture with the triglycerides of class butter property.However, saturation/unsaturation acyl group ratio can also be with not in fraction
The mode that the ratio changes in dry fractionation is same as to change.
In terms of capital and operating cost, the supercritical fluid fractionation of conventional use of butterfat is considered and dry fractionation phase
Compare non-competitive.
In addition, the above-mentioned paper of Bystrom and Hartel is discussed using transesterification milk-fat fraction or by dry type point
It evaporates or supercritical fluid is fractionated the milk-fat fraction obtained.The paper shows that dry fractionation and supercritical fluid fractionation all cannot be complete
Satisfactorily provide cocoa butter substitute, and supercritical fluid fractionation may cause it is more worse than the dry fractionation of the application
Product.
In addition, the shortcomings that supercritical fluid extraction is can loss of energy fragrance component.
Accordingly, it has been required to can be used for obtaining the alternative of fat composition, at least main base of the fat composition
In butterfat, there is particular characteristic, such as nutritive value, specific structure performance, particular flavor/fragrance performance etc., answered according to specific
Needs.Particularly, the fat composition for needing to substitute, is at least based primarily upon butterfat.For example, it is desired to be evaporated than conventional butterfat
Divide the fat composition closer to breast milk.This composition is especially significant for preparing infant formula and baby food.
Furthermore, it is necessary to be used for the alternative fats composition of other food applications, such as bake application, confectionery application, chalk
Power (blend) application, health food application etc..
Furthermore, it is necessary to the substitution flavour/aroma composition based on butterfat.
Furthermore, it is necessary to other fat composition, be considered to have high nutritive value (such as high-content it is single or multiple not
Saturated fatty acid), but have and be typically considered to another performance relevant to the fatty ingredient for being considered less health, such as Gao Rong
Point.
Particularly, it is desirable to provide a method of have compared with dry fractionation or supercritical fractionation and improves efficiency, such as
One or more components of interest and depleted one or more fatty fractions for not needing component are rich in about obtaining.
Inventor is it has been found that the specific combination of two different fractionating technologies is adapted to provide for as herein above or this explanation
In book elsewhere shown in need.
Therefore, the present invention relates to the methods for preparing fatty fraction, including
The starting material of the fat blend selected from butterfat and butterfat and at least one other fat is provided by dry fractionation
The intermediate fatty fraction of material, the fat blend include the butterfat greater than 50 weight %, preferably at least butterfat-institute of 90 weight %
It is preferably anhydrous to state starting material；With
The intermediate fatty fraction is set to be subjected to supercritical fluid fractionation, wherein fatty fraction is as supercritical fluid point
The extract remainder evaporated or the distillate as supercritical fluid fractionation obtain, and optionally obtain after removing supercritical fluid.
In addition, the present invention relates to the methods for preparing fatty fraction, including
The fat blend selected from butterfat and butterfat and at least one other fat is provided by supercritical fluid fractionation
The intermediate fatty fraction of starting material, the fat blend include the butterfat greater than 50 weight %, preferably at least 90 weight %'s
Butterfat-the starting material is preferably anhydrous；With
The intermediate fatty fraction is set to be subjected to single step or multistep dry fractionation, wherein fatty fraction is as dry fractionation
Fluid fraction or solid fraction obtain.
The invention further relates to the fatty fractions that can be obtained by the method for the invention as fatty fraction.
The invention further relates to the methods for preparing food, including that will be fractionated by fat prepared according to the methods of the invention
Object or fatty fraction according to the present invention are combined with other one or more (routine) food compositions to prepare the food.
As shown in the examples, it is suitable for obtaining according to the method for the present invention with starting material and intermediate fatty fraction following
Discrepant fatty fraction in one or more aspects: one or more specific saturated fatty acids or total saturated fatty acid (SAFA)
Concentration；The concentration of one or more specific monounsaturated fatty acids or total monounsaturated fatty acids (MUFA)；It is one or more
The concentration of specific polyunsaturated fatty acid or total polyunsaturated fatty acid (PUFA)；The concentration of n3- polyunsaturated fatty acid；n3-
The concentration of polyunsaturated fatty acid；The concentration of one or more liposoluble vitamins, such as selected from VitAVitE, dimension
The liposoluble vitamin of raw element K1 and farnoquinone；The concentration of cholesterol；The concentration of one or more specific lactones or total lactones；
The concentration of one or more specific ketone or total ketone；The concentration of one or more particular aldehydes or total aldehyde；Total short chain fatty acids (C4-C6,
Be abbreviated as SCFA) concentration；The concentration of total medium chain fatty acid (C8-C12 is abbreviated as MCFA)；Total long chain fatty acids (C14 or more
Height is abbreviated as LCFA) concentration；The concentration of total cis fatty acid；The concentration of total trans-fatty acid；And average carbon number.
Preferably, two or more in the aspect of the fatty fraction, more preferably three or more, four or
More, are different in five or more, six or more.In one embodiment, fatty fraction is in the side
12 or less of face, especially ten or less, it is variant in more particularly eight or less.
Surprisingly it was found that be possible to obtain fatty fraction, synergistically difference by only dry type in based on being divided
It evaporates or only supercritical fluid is fractionated the expection difference obtained.As a result, fractionating technology under the same conditions, may be implemented than can be pre-
The components of interest rate of recovery seen is higher or more preferable than the foreseeable removal for not needing component.It is this synergistic effect especially with
It is unexpected that mode increase efficiency.In addition, in one embodiment, containing in the difference such as hard fat of fat composition
Synergy melting behaviour in different ways is found in the difference of amount.It is without being bound by theory, it is believed that with such as plant fat
If palm oil is compared, the complexity of the butterfat as (major part) starting material may be achievable collaboration according to the present invention
The reason of effect.This complexity is such as being reflected in butterfat in bimodal carbon number distribution.
Collaboration difference is defined as enrichment or dilution compared with starting material in one or more aspects, wherein assisting
It is defined as with enrichment
CDF+SC/CStarting>CStarting+SC/CStarting>1
Collaboration dilution is defined as
CDF+SC/CStarting<CStarting+SC/CStarting<1
In formula:
CDF+SCIt is the institute in the fatty fraction obtained by the dry fractionation of starting material plus supercritical fluid fractionation
State one of concentration or carbon number.
CStartingIt is one of the concentration or the carbon number of starting material such as AMF.
CStarting+SCBe the fatty fraction only obtained by the fractionation of the supercritical fluid of starting material the concentration or carbon number it
One
In preferred embodiments, wherein fatty fraction is the C of collaboration enrichmentDF+SC/CStarting>CStarting+SC/CStarting> 1.24,
More preferable CDF+SC/CStarting>CStarting+SC/CStarting>1.4.In the wherein component of fatty fraction or the embodiment of carbon number enrichment, lead to
Normal CDF+SC/CStarting< 10, especially CDF+SC/CStarting< 5, more particularly CDF+SC/CStarting< 3.5, more particularly CDF+SC/CStartingIt is about 2.5
Or it is lower.
In preferred embodiments, wherein fatty fraction is the C for cooperateing with dilutionDF+SC/CStarting<CStarting+SC/CStarting< 0.9,
More preferable CDF+SC/CStarting<CStarting+SC/CStarting< 0.8, especially CDF+SC/CStarting<CStarting+SC/CStarting< 0.65, CStarting+SC/CStarting<0.9.?
Wherein in the component of fatty fraction or the embodiment of carbon number dilution, usual CStarting+SC/CStarting> 0.01, especially CStarting+SC/CStarting
> 0.1, more particularly CStarting+SC/CStarting> 0.2, more particularly CStarting+SC/CStartingIt is about 0.3 or more.
Unless otherwise defined, otherwise all technical and scientific terms used herein has and those of ordinary skill in the art
The identical meaning of normally understood meaning.
Unless otherwise stated, the term as used herein "or" indicates "and/or".
Unless otherwise stated, the term as used herein "a" or "an" means "at least one".
Commonly used in expression, it has specified general spy herein for term " substantial (ground) " or " substantially (ground) "
Sign or function.When referring to quantifiable feature, these terms be used in particular for indicating it be the maximum value of this feature at least
75%, more particularly at least 90%, even more especially at least 95%.
There is no (be lower than live application date available analytical technology commonly used in indicating substance for term substantially free
Accessible detectable limit) or deposited with the low amounts that will not be made a significant impact on the performance of the product substantially free of the substance
?.In practice, at quantitative aspect, if the content of substance is 0-0.5 weight there are the total weight of product therein based on it
Measure %, especially 0-0.2 weight %, more particularly 0-0.1 weight %, then it has been generally acknowledged that the product is substantially free of the substance,
Especially water.As understood by those skilled in the art, for Cucumber, such as certain aromatic or micronutrient,
To exist far below 0.5 weight %, 0.2 weight % or 0.1 weight % and still have to the performance of product aobvious in starting material
Writing influences.
As it will appreciated by a person of ordinary skill, term " about " relevant to numerical value generally includes the range near the value.
Particularly, the range be from lower than the value at least 15% to be higher than the value at least 15%, more particularly from lower than the value 10% to
Higher than the value 10%, more specifically, from the value 5% is lower than to higher than the value 5%.
Unless otherwise stated, percentage used herein is usually weight percent.Unless otherwise indicated, percentage
It is typically based on total weight.
When referring to " noun " (such as compound, additive etc.) in the singular, unless otherwise stated, being intended to packet
Include plural number.
For clear and concise description purpose, a part of identical or independent embodiment is described feature as herein,
It will be appreciated, however, that the scope of the present invention may include the combined embodiment with all or some described feature.
When referenced herein fatty acid, these especially include the fatty acid residue (acyl group) of triglycerides.
Carbon number can be detected (GC-FID) by gas chromatography flame ion and be determined, wherein being analysed to the sample of substance
Product are dissolved in chloroform and inject in GC.The BCR-632-A sample 160 from Sigma-Aldrich can be used to identify carbon
The correction factor of several and FID response.
Starting material is usually substantially free of water.Starting material is usually butterfat, especially substantially free of the butterfat of water
(anhydrous milkfat, be abbreviated as ' AMF').AMF can be prepared in a manner known in the art, for example, using phase inversion and drying.AMF
It is also commercially available, such as obtained from Friesland Campina (Amersfoort, the Netherlands).
In general, butterfat is butter fat, preferred fat of milk cow.Buffalo butterfat is another particularly useful starting material.Or
Person, butterfat can be especially from the butterfat of the cream of another ungulate, such as sheep butterfat, goat butterfat or bactrian camel milk
Rouge.Wherein, goat butterfat is preferred.Also the butterfat mixture of the cream from variety classes mammal can be used.
Using at least substantially obtaining good result by the starting material that butterfat forms.
However, it is also possible to other one or more fat comprising a small amount of (less than 50 weight %), especially from plant
Or one or more fatty (such as fish oil, the oil from algae) from aquatile.This has height mono- for for example providing
Or the starting material of content of polyunsaturated fatty acid may be useful, such as eicosapentaenoic acid (EPA), two dodecahexaenes
Sour (DHA) or arachidonic acid (ARA) content.For example, this is significant for the fatty fraction for being used to prepare baby formula agent
's.However, it is also possible to which this fat is added in the fatty fraction obtained according to the method for the present invention.
The total content of fat in starting material in addition to butterfat is usually 0-20 weight %, especially 1-10 weight %,
More particularly 1-5 weight %, more particularly 1-2 weight %.Spy is realized using the starting material (such as AMF) being made of butterfat
Not good result.
Ideal fatty fraction for a specific purpose can be according to the present invention by two or more with aftercut
Specific combination obtain, wherein at least one is dry fractionation, and at least one is supercritical fluid fractionation.
Particularly, the good result about collaboration enrichment or collaboration dilution is realized by the following method, wherein making first
Starting material is subjected to one or more dry fractionation steps, and fraction obtained by least one dry fractionation is then made to be subjected to shooting flow
Body fractionation.It is without being bound by theory, inventors believe that by the enrichment of dry fractionation by certain triglycerides present in butterfat
The influence of the ratio of type, this facilitates advantageous fractionation.
Dry fractionation condition and supercritical fluid fractionation conditions can based on the document quoted in common sense, the disclosure and
Content of this disclosure is optionally combined with limited amount routine test.It can also be by by the milk-fat fraction that dry fractionation obtains
Supplier provides, these fractions can be from supplier, such as FrieslandCampina (Amersfoort, the
Netherlands it) obtains.
One of the present inventor is important to be the discovery that-depends on the fat obtained in fractionating step being ready to use in aftercut
It the selection of fraction and is realized in one or more aspects to be used as the selection-of the final fraction of fatty fraction recycling
Different enrichments or dilution.
Other technological parameters can be modified to change forming for the fatty fraction of preparation.
Dry fractionation usually operates under batch conditions.The case where being especially not described in this disclosure
Under, dry fractionation condition may be usually based on known conditions, for example, the document based on above-mentioned bibliography or in which reference.Example
Such as The Lipid Handbook, G.D.Gunstone, CRC Pressm, the 3rd edition, 4.4.2.4 and 4.4.3 chapter, Fig. 4 .20
It is the instruction of common sense with table 4.17.Fig. 1 of the disclosure shows and (uses the AMF from milk cow's milk as example) multiple point
It evaporates and how to generate different fractions, usually how to name the melting temperature of these fractions and these fractions usually how each other
It is related.It should be noted that it is that quantitative values simply mean to the property shown and can change, it is particularly depending on the composition of starting material.
Supercritical fluid is fractionated, the selection of supercritical fluid, feeding temperature, supercritical fluid with it is pending overcritical
The ratio (" solvent/feed rate ratio ") of each intermediate fatty fraction of starting material of fluid fractionation, outlet temperature, pressure, distillate/
The w/w ratio of extract remainder works.Supercritical carbon dioxide is specially suitable, but other known shooting flow
Body may be used as substitute or and carbon dioxide mix, such as it is one or more selected from supercritical nitrous oxide, supercritical ammine,
Overcritical hydrocarbon, supercritical alcohols, halogenated hydrocarbons supercritical fluid.The super critical point of this fluid is known, such as from EP
Known to 744922 B1.In the case where being especially not described in the disclosure, super critical condition may be usually based on known
Condition, for example, the document based on above-mentioned bibliography or in which reference.
Supercritical fractionation can be used equipment known per se and carry out.It can be continuous rectification or is fractionated in batches.
Can in a wide range during selective rectification supercritical medium temperature.Temperature is minimum to correspond to supercritical medium
The temperature of critical point.In view of increased drying capacity, temperature is preferably higher than critical point at least 5 DEG C, more preferably higher than critical point
At least 10 DEG C, most preferably higher than at least 15 DEG C of critical point of temperature.
In view of thermic load, the degradation of substances of interest and/or energy dilution, preferably up to 100 DEG C of temperature, more preferably most
It is 80 DEG C high, more particularly 70 DEG C of highest.Generally select that temperature makes the fatty fraction for being subjected to supercritical fractionation or starting material is
Fluid is higher than the upper end of fusion range.The supercritical carbon dioxide being especially used at a temperature of above 45-65 DEG C of critical point
Obtain good result.
The pressure of supercritical medium can be selected in a wide range.Pressure minimum corresponds to supercritical medium critical point
Pressure.In view of advantageous extracting power, pressure is preferably higher than at least 5 bars of critical point, more preferably higher than at least 10 bars of critical point.
Pressure is usually above 500 bars of critical point, especially greater than 200 bars of critical point, preferably higher than at most 150 bars of critical point, especially
Higher than at most 100 bars of critical point.For carbon dioxide, pressure is usually in the range of 100-250 bars, preferably at 105-200 bars
In the range of.The supercritical carbon dioxide being especially used under above 110-140 bars of critical point of pressure obtains good knot
Fruit.
Suitable solvent/feed rate ratio can be selected in the normal operation range that equipment uses.The ratio generally selects
Enough to height to dissolve all chargings in supercritical fluid and can be empirically determined.Under higher operating pressure, lead to
Lower solvent/feed rate ratio is often needed to dissolve all chargings.
Present inventors have further discovered that the ratio of distillate and extract remainder is especially important parameter, to realize to a kind of or
The specific influence of enrichment or the dilution of a variety of components of interest, the influence especially cooperateed with.In general, being fractionated in supercritical fluid
In, based on the total weight of fatty fraction (fraction) in distillate and extract remainder, distillate/extract remainder w/w ratio
For 5:95 to 90:10, preferably 10:90 to 70:30, especially 15:85 to 50:50.
Following table gives the guidance obtained a possibility that one or more aspects cooperate with the fatty fraction of enrichment or dilution,
Wherein by selecting a series of fractions to be further processed and/or by changing extract remainder/distillate ratio.Citing comes
It says, gives two kinds of ratios of extract remainder and distillate.It will be understood by those skilled in the art that extract remainder and distillate can be used
Different ratios, and can be by changing starting material composition and fractionation conditions the deviation that realize and instruct.
It is combined based on common sense, the document cited herein and present disclosure, optionally with limited amount routine test,
Technical staff can determine how the difference of various aspects can influence the performance of fatty fraction.For example, high unsaturated fatty acid content
It is typically considered to provide increased nutritive value and tends to that there is reduction effect to melting temperature or range.Lactone, ketone and aldehyde
Typically facilitate characteristic flavor on basis/fragrance.
In a preferred embodiment, the fluid fraction provided by dry fractionation is used as from starting material
Intermediate fatty fraction (if dry fractionation is before supercritical fluid fractionation), or stream of the fatty fraction as dry fractionation
Body fraction obtains (if dry fractionation is after supercritical fluid fractionation).
In a preferred embodiment, dry fractionation is the multi-step fractionation for including two or more fractionating steps,
Wherein intermediate fatty fraction be the starting material obtained in the first dry fractionation step fluid fraction be subjected at least one into
The solid or liquid fraction obtained after one step dry fractionation step.
In another preferred embodiment, fatty fraction is (to pass through supercritical fluid to intermediate fatty fraction
Fractionation obtain) fluid fraction (fluid fraction obtains in the first dry fractionation step), carry out at least one and further do
The solid or liquid fraction obtained after formula fractionating step.
Although a variety of different useful fatty fractions can be provided in single method according to the present invention (for example, dry type
The extract remainder and distillate of the supercritical fluid fractionation of one or more fractions of fractional method), but find in the method for the present invention
Middle distillate or extract remainder as supercritical fluid fractionation, the fatty fraction aspect more particularly obtained as extract remainder, this
Invention is especially advantageous.
The fatty fraction obtained according to the present invention can be used as it is or be further processed.For example, can to its carry out
Further fractionating step (dry fractionation, supercritical fractionation or other) carries out step of transesterification.In side according to the present invention
What is obtained in method is not used in further application, such as is used to prepare the fraction of food, can be further processed with from
Useful component is recycled in the fraction.For example, it can be recycled in the method for the present invention.
Realize particularly preferred using a kind of following methods as a result, the fatty fraction wherein prepared is the O from dry fractionation
What fraction (fluid fraction of the first dry fractionation step) obtained, which has been subjected to supercritical fluid fractionation or can be subjected to
Further dry fractionation step, be subjected to supercritical fluid fractionation midbarrel (such as OS, OO, OSO, OSS,
OOO, OSOO, OOOO, OSSO).It is also possible, however, to use the solid fraction of single dry fractionation (S) or in further dry type point
The fraction (such as SO, SS) of the S fraction of middle acquisition is evaporated as the midbarrel for supercritical fluid fractionation.
As guidance, hereinafter, the application of various fractions and/or many examples of characterization are given.Herein with
And in the entire disclosure: term " distillate " is used for the distillate of supercritical fluid fractionation；Term extract remainder is for overcritical
The extract remainder of fluid fractionation；Lower melting fraction refers to that melting temperature is lower than the olein fractions of starting material, and especially AMF is (logical
Often including O, O, OOO, OOOO etc.)；Intermediate melt fraction refers to that melting temperature is lower than the stearin fraction of starting material, especially
AMF (generally includes OS, OOS, OOOS), and high-melting-point fraction refers to that melting temperature is higher than starting material, especially AMF (usually packet
Include S, SS, SSS, SSSS) and olein fractions SO, SSO, SSSO for being obtained from these fractionation；Soft fraction refers to dry fractionation
Olein fractions；Hard fraction refers to the stearin fraction of dry fractionation.
The distillate of lower melting fraction is particularly useful as cream product, has a large amount of days important to growth and development
So existing biological active component, such as liposoluble vitamin, previtamin, cholesterol etc..
The distillate of lower melting fraction or intermediate melting fraction is particularly useful as fat products, contains the short chain of high concentration
Fatty acid such as butyric acid and/or the medium chain fatty acid with Immunogenic potential.
Can prepare the distillate of the hard fraction obtained in dry fractionation as have improve for energetic supersession
The fatty fraction of medium chain fatty acid.
High-melting-point fraction is fractionated especially suitable for supercritical fluid, to obtain the fatty fraction of depleted palmitinic acid, without
Include its function.
The overcritical fatty fraction obtained from hard intermediate fatty fraction is had fantasies of particularly useful for making chocolate or chocolate
Product (chocolate fantasy product), more resistant to the frosting as caused by big temperature fluctuation.
For example, if starting material contains relatively high trans-fatty acid and needs to reduce content of trans fatty acids, then it is soft
The distillate of fraction is useful.
It is generally rich in sapidity ingredient by the distillate that the supercritical fluid fractionation of intermediate melt fraction obtains, especially such as
Fruit use in final dry fractionation step as liquid distillate obtain dry fractionation fraction (such as O, OO, OOO or
OOOO).The relatively low weight rate of distillate and extract remainder is preferred for the fatty fraction that preparation is rich in fragrance component,
Such as ratio is 30:70 or lower, particularly from about 15:80 to 20:80.This fraction is similar yellow especially suitable for assigning product
The flavor or fragrance of oil or cream, or it is used as flavor carrier.
Extract remainder, especially by the intermediate fatty fraction selected from O, OO, OOO and OOOO that will be obtained by dry fractionation
The extract remainder that supercritical fluid fractionation obtains is adapted to provide for the fatty fraction formed closer to the fatty acid of human milk.Therefore, this
Kind fraction is particularly useful for making baby formula agent or baby food.
In the case where needing to be enriched with SCFA, supercritical fluid fractionation is preferably wherein with relatively low distillate and extract remainder
The distillate that weight rate such as from about 50:50 or the method for lower operation obtain.
For the extract remainder rich in chain saturated fatty acids, it is preferable to use being selected from OS and OOO by what dry fractionation obtained
Intermediate fatty fraction.
In order to be enriched with cholesterol, vitamin E or vitamin K, distillated by the solid midbarrel that dry fractionation obtains
Object is useful (especially S), especially if the ratio of distillate and extract remainder is relatively low, for example, about 50:50 or lower.
In order to be enriched with vitamin A, the supercritical fluid with relatively high distillate and extract remainder ratio point can be used
It evaporates, for example, about 50:50 or higher ratio.In order to cooperate with enrichment vitamin A, the overcritical of the OOO fraction of dry fractionation is found
Fluid fractionation is especially suitable (wherein extract remainder is as fatty fraction, collaboration enrichment vitamin A).
The invention further relates to use the fatty fraction of (obtainable) according to the present invention to prepare food.Food usually can be with
In a way known, it is prepared with known quantity using the principal component in addition to fatty fraction.Fatty fraction is usual
Partially or completely instead of normal fat source.Such as in the case where preparing chocolate product or chocolate Counterfeit Item, fat fractionation
Object usually replaces cocoa butter or part of it.
In particularly preferred embodiments, food is chocolate product or chocolate Counterfeit Item.
In particularly preferred embodiments, food is baby formula agent.
In an especially preferred embodiment, food is dietetic food, and especially clinical nutrition products are (i.e. for increasing
By force, it maintains or gets well and/or prevent the food of disease, prescribed by health care professional such as doctor, nurse or nutritionist,
It is sent to and is supplied to people in need).Dietetic food can be the baby formula agent for needing the baby of special dietary, such as
Suitable for the baby with allergy or metabolic disease.
In particularly preferred embodiments, products therefrom is used to prepare flavour product or is directly used in and produces included in flavor
In product.
It is illustrated by the following examples the present invention now.
Embodiment 1:
AMF from milk cow's milk carries out dry fractionation in single step fractionation to obtain O and S fraction, and carries out multi-step fractionation
To obtain various soft fractions and hard fraction, for being fractionated further fractionation by supercritical fluid.Dry fractionation technological parameter base
In common sense to obtain each fraction.
Supercritical carbon dioxide extracting carries out on a test facilities, which has 4.5 meters of height and 10 liters of capacity
Column is filled with 2 millimeters of stainless steel Raschig rings.The internal diameter of column is 54mm.In all tests, raw material (distance post bottom in the middle part of the column
2.25 meters) charging.Use AMF and dry fractionation fraction as charging, determines the first optimum condition using extraction experiments in batches.Also
Condition has been determined to realize different distillates/extract remainder ratio.
These settings are to carry out the initial conditions of continuous extraction experiment, wherein using different starting milk-fat fractions and realizing
Different distillate/extract remainder yield, the latter is by 15/85 and 50/50 grouping.
Setting collects in table 3.
Table 3
All starting materials 65 DEG C are heated to before extraction to crystallize to avoid in column.Therefore, with middle fraction and soft
Fraction is compared, and the column temperature of S fraction is slightly higher.
Before chemistry/organoleptic analysis, extract remainder and distillate are collected and stored in glass jar and under refrigerator temperature.
Embodiment 2:
In order to prepare the product with a large amount of butyric acid for use as preparation in the gastrointestinal tract with the butterfat of antimicrobial properties
The matrix (can be used for medicine or child nutrition) of fraction carries out following experiment: preparation AMF (coming from milk cow's milk) and OOOO fraction are made
For raw material, and butyric acid is analyzed by fatty acid (FA), wherein by using the GC measurement hydrolysis detected equipped with FID
Fatty acid methyl ester.
Continuous supercritical fractionation is carried out to OOOO fraction and AMF；Discovery of the condition based on embodiment 1.Under the same conditions
Obtain distillate and extract remainder.In this case, 15% distillate and 85% raffinate are obtained for AMF and OOOO fraction
The suitable yield of object.Distillate is analyzed by identical FA.As the result is shown in the following table.
Table 4
If we consider that above-mentioned collaborative party formula, the cofactor of AMF needs > 1, and the cofactor of OOOO needs greatly
In AMF, both of which is genuine.Therefore, in this case, there are the collaboration of butyric acid enrichments in these fractions.
Embodiment 3:
In order to produce the butterfat of the saturated fat (usually less than 50%) with considerably reduced amounts, be used for baked product,
Chocolate, butter are typically considered to other products containing too high-level saturated fat, carry out following experiment: preparation AMF and
OOO fraction analyzes saturated fat levels as raw material, and by fatty acid analysis, this is as described in Example 2.By OOO fraction
Continuous supercritical fractionation is carried out with AMF；Discovery of the condition based on embodiment 1.Distillate and raffinate are obtained under comparable conditions
Object.In this case, the suitable yield of 50% distillate and 50% extract remainder is obtained for AMF and OOO fraction.Pass through
Identical FA is analyzed and is analyzed distillate.As the result is shown in the following table:
Table 5
If we consider that above-mentioned collaborative party formula dilution cofactor, it is low that AMF needs the cofactor of < 1, OOOO to need
In AMF, both of which is genuine.Therefore, in this case, pass through supercritical CO2Fractionation and the combination of dry fractionation obtain
Fraction in there are the collaboration dilutions of saturated fat.
Embodiment 4:
In order to produce the butterfat of the trans-fatty acid with considerably reduced amounts due to dietary reasons, the following experiment of progress:
AMF and OOOO fraction is prepared as raw material, content of trans fatty acids is analyzed by fatty acid analysis, this is such as institute in embodiment 2
It states.OOOO fraction and AMF are subjected to continuous supercritical fractionation；Discovery of the condition based on embodiment 1.It obtains under comparable conditions
Distillate and extract remainder.In this case, 15% distillate and 85% extract remainder are obtained for AMF and OOOO fraction
Suitable yield.Distillate is analyzed by identical FA.As the result is shown in the following table:
Table 6
If we consider that above-mentioned synergistic effect equation, dilution cofactor, AMF needs < 1, and the collaboration of OOOO because
Son is needed lower than AMF, and both of which is genuine.Therefore, in this case, pass through supercritical CO 2 fractionation and dry fractionation
There are the collaboration dilutions of trans-fatty acid in the fraction that combination obtains.
Embodiment 5:
In order to prepare the product with a large amount of medium chain fatty acids (C6:0-C12:0), have in the gastrointestinal tract for use as preparation
The matrix (such as in order to for Nutrition or child nutrition) of the milk-fat fraction of immunogenic properties carries out following experiment: preparation
AMF (come from milk cow's milk) and OOO fraction analyze these medium chain fatty acids as raw material, and by fatty acid (FA).It will
OOO fraction and AMF carry out continuous supercritical fractionation；Discovery of the condition based on embodiment 1.Distillate is obtained under comparable conditions
And extract remainder.
In this case, for AMF and OOO fraction, the suitable receipts of 50% distillate and 50% extract remainder are obtained
Rate.Distillate is analyzed by FA analysis in the same manner as in Example 2.As the result is shown in the following table:
Table 7
If we consider that above-mentioned collaborative party formula, the cofactor of AMF needs > 1, and the cofactor of OOO needs greatly
In AMF, both of which is genuine.Therefore, in this case, there are the collaboration of medium chain fatty acid enrichments in these fractions.
Embodiment 6:
There is the product of the omega-fatty acid of higher amount for the preparation of nutrition reason, carry out following experiment: preparation AMF (comes
From milk cow's milk) S, OS and OOO fraction as raw material, and by fatty acid (FA) analyzes these omega-fatty acids.It will evaporate
Divide and carries out continuous supercritical fractionation；Discovery of the condition based on embodiment 1.Distillate and extract remainder are obtained under comparable conditions.
In this case, for AMF and OOO fraction, the suitable yield of 50% distillate and 50% extract remainder is obtained.By with
Identical FA analysis is in embodiment 2 to analyze extract remainder.As the result is shown in the following table:
Table 8
If we consider that above-mentioned collaborative party formula, the cofactor of AMF needs > 1, and the cofactor of OOO needs greatly
In AMF, both of which is genuine.Therefore, in this case, there are the collaboration of medium chain fatty acid enrichments in these fractions.
Embodiment 7:
In order to prove to pass through supercritical CO2Fractionation can cooperate with concentrated flavor molecule, carry out following test.Prepare AMF
(coming from milk cow's milk) and OOOO fraction are as raw material.These products of equivalent are put into aluminium coating glass tank at room temperature.This
A little samples are by being familiar with veteran tester's blind test of butter and yellow fat products, and standard specimen is AMF, and is required by 5 points etc.
Grade grades to product, and 1 is obvious less intense, and 2: slightly less intense, 3 is same strong, and 4: it is slightly stronger, 5: obviously more
Strongly.Each sample collection that grading point is added by everyone, and summarize in the following table.It is in the table as can be seen that strong in flavor
Degree aspect has apparent benefit in conjunction with overcritical and dry fractionation, because the group almost consistently has rated OOOO fraction
The flavor of distillate, with AMF fraction or OOOO destructive distillation split-phase ratio, hence it is evident that stronger.
Table 9
Claims (16)
1. the method for preparing fatty fraction, including
The starting material of the fat blend selected from butterfat and butterfat and at least one other fat is provided by dry fractionation
Intermediate fatty fraction, the fat blend include the butterfat greater than 50 weight %, and the butterfat-of preferably at least 90 weight % is described
Starting material is preferably anhydrous；With
The intermediate fatty fraction is set to be subjected to supercritical fluid fractionation, wherein what fatty fraction was fractionated as supercritical fluid
Extract remainder or the distillate being fractionated as supercritical fluid obtain, and optionally obtain after removing supercritical fluid.
2. the method for preparing fatty fraction, including
The starting of the fat blend selected from butterfat and butterfat and at least one other fat is provided by supercritical fluid fractionation
The intermediate fatty fraction of material, the fat blend include the butterfat greater than 50 weight %, the preferably at least cream of 90 weight %
Rouge-the starting material is preferably anhydrous；With
The intermediate fatty fraction is set to be subjected to single step or multistep dry fractionation, wherein fatty fraction consolidating as dry fractionation
Body fraction or fluid fraction obtain.
3. the method according to claim 1, wherein the intermediate fatty fraction of starting material is by dry fractionation or according to right
It is required that the fluid fraction that 2 method provides, wherein fatty fraction is obtained as the fluid fraction of dry fractionation.
4. method according to any of the preceding claims, wherein dry fractionation includes two or more fractionating steps
Multi-step fractionation, wherein claim 1 or be subordinated to the intermediate fatty fraction of claim 3 of claim 1, claim 2 or
The fatty fraction for being subordinated to the claim 3 of claim 1 is that the fluid fraction of the first dry fractionation step is subjected to respectively
The solid or liquid fraction obtained after two dry fractionation steps.
5. according to claim 1 or the method for any one of the claim 3-4 that is subordinated to claim 1, wherein fat fractionation
Object is supercritical fluid fractionation or the method according to any one of claim 2 or the claim 3-4 for being subordinated to claim 2
Extract remainder, wherein intermediate fatty fraction is the extract remainder of supercritical fluid fractionation.
6. method according to any of the preceding claims, wherein the fatty fraction and starting material that prepare and centre fat
Fraction is variant in following one or more aspects, and preferably following at least two aspect more preferably has to following few three aspects
Difference:
The concentration of saturated fatty acid；
The concentration of monounsaturated fatty acids；
The concentration of polyunsaturated fatty acid；
The concentration of-n3- polyunsaturated fatty acid；
The concentration of one or more vitamins；
The concentration of cholesterol
The concentration of lactone
The concentration of -one
The concentration of aldehyde
The concentration of short chain fatty acids (C4-C6)
The concentration of medium chain fatty acid (C8-C12)
The concentration of long chain fatty acids (C14-C20)
The concentration of cis fatty acid
The concentration of trans-fatty acid
Average carbon number
7. method according to claim 6, wherein the fatty fraction of preparation is collaboration enrichment or dilution compared with starting material
, wherein
Collaboration enrichment is defined as
CDF+SC/CStarting>CStarting+SC/CStarting>1
And
Collaboration dilution is defined as
CDF+SC/CStarting<CStarting+SC/CStarting<1
In the formula:
CDF+SCBe added by the dry fractionation of starting material supercritical fluid fractionation obtain fatty fraction the concentration or
One of carbon number,
CStartingIt is one of the concentration or the carbon number of starting material such as AMF,
CStarting+SCIt is one of the concentration or the carbon number of the fatty fraction only obtained by the supercritical fluid fractionation of starting material.
8. method according to any of the preceding claims, wherein starting material includes the butterfat and 0- of 95-100 weight %
The plant fat of 5% weight, the preferably plant fat of the butterfat of 98-100 weight % and 0-2 weight %.
9. method according to any of the preceding claims, wherein supercritical fluid is CO2。
10. method according to any of the preceding claims, wherein butterfat is fat of milk cow.
11. method according to claim 10, wherein butterfat is anhydrous fat of milk cow.
12. fatty fraction can be used as and be obtained by the fatty fraction of according to claim 1 any one of -11 method.
13. the method for preparing food, including that will be fractionated by fat prepared by according to claim 1 any one of -11 method
Object or fatty fraction according to claim 12 are combined with other one or more (routine) food compositions to prepare the food.
14. method according to claim 13, wherein the food is baby food preparaton.
15. method according to claim 13, wherein food is chocolate product or chocolate Counterfeit Item.
16. 4 or 15 method according to claim 1, wherein food is dietetic food, especially clinical nutrition products are (that is, be used for
Enhance, maintain or get well and/or prevent the food of disease, is opened by health care professional such as doctor, nurse or nutritionist
Side, is sent to and is supplied to people in need).
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16204481 | 2016-12-15 | ||
| EP16204481.2 | 2016-12-15 | ||
| PCT/EP2017/083137 WO2018109203A2 (en) | 2016-12-15 | 2017-12-15 | Two-dimensional fractionation of milk fat |
Publications (1)
| Publication Number | Publication Date |
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| CN110072984A true CN110072984A (en) | 2019-07-30 |
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| CN201780077429.2A Pending CN110072984A (en) | 2016-12-15 | 2017-12-15 | The two dimension fractionation of butterfat |
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| Country | Link |
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| EP (1) | EP3555254A2 (en) |
| CN (1) | CN110072984A (en) |
| WO (1) | WO2018109203A2 (en) |
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| CN113030290B (en) * | 2021-01-12 | 2022-11-08 | 广州金至检测技术有限公司 | Detection method and detection kit for vitamin K2 in milk powder |
| WO2023232962A1 (en) * | 2022-06-02 | 2023-12-07 | Frieslandcampina Nederland B.V. | Fat blend suitable for infant nutrition |
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| TW200811280A (en) * | 2006-04-20 | 2008-03-01 | Owen John Catchpole | Product and process |
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Also Published As
| Publication number | Publication date |
|---|---|
| EP3555254A2 (en) | 2019-10-23 |
| WO2018109203A2 (en) | 2018-06-21 |
| WO2018109203A3 (en) | 2018-08-09 |
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