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WO2018182396A1 - Procédé de production d'une huile végétale raffinée - Google Patents

Procédé de production d'une huile végétale raffinée Download PDF

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Publication number
WO2018182396A1
WO2018182396A1 PCT/MY2017/000028 MY2017000028W WO2018182396A1 WO 2018182396 A1 WO2018182396 A1 WO 2018182396A1 MY 2017000028 W MY2017000028 W MY 2017000028W WO 2018182396 A1 WO2018182396 A1 WO 2018182396A1
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WO
WIPO (PCT)
Prior art keywords
vegetable oil
oil
process according
sodium
vegetable
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.)
Ceased
Application number
PCT/MY2017/000028
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English (en)
Inventor
Norliza SPAPARIN
Ananthan Krishnan
Ahmadilfitri MD NOOR
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sime Darby Plantation Bhd
Original Assignee
Sime Darby Plantation Bhd
Priority date (The priority date 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 date listed.)
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Application filed by Sime Darby Plantation Bhd filed Critical Sime Darby Plantation Bhd
Publication of WO2018182396A1 publication Critical patent/WO2018182396A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/02—Refining fats or fatty oils by chemical reaction
    • C11B3/04—Refining fats or fatty oils by chemical reaction with acids
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/02—Refining fats or fatty oils by chemical reaction
    • C11B3/06—Refining fats or fatty oils by chemical reaction with bases
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/02—Refining fats or fatty oils by chemical reaction
    • C11B3/08—Refining fats or fatty oils by chemical reaction with oxidising agents
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/10—Refining fats or fatty oils by adsorption
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/12—Refining fats or fatty oils by distillation
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/16—Refining fats or fatty oils by mechanical means

Definitions

  • the present invention relates to a process for producing a refined vegetable oii.
  • Free 3 ⁇ monochSoropropane- 1,2 -dio! (3-MCPD ⁇ has been identified as a contaminant, in various foods like liquid seasoning (e.g. soy sauce) and bakery products that have been heated to high temperatures. This substance is formed when fat- and chloride salt-containing foods are processed at high temperatures.
  • 3-MCPD fatty acid esters in refined oils, such as refined palm oil.
  • 3-MCPD fatty acid esters are believed to be formed at high temperatures in the presence of water following a reaction between fats and chloride ions.
  • 3-MCPD fatty acid esters are believed to be formed predominantly during deodorisation, the last stage in refining wherein undesirable odorous and taste-bearing substances are removed.
  • 2-MCPD fatty acid esters and glycidyl fatty acid esters have also been identified in these refined palm fruit oils.
  • EP 27.16746 Al describes a method for producing crude palm oil from which free chlorine (which is a substance causing formation of 3-monochioropropane-l,2 » dtol (3-MCPD) fatty acid esters) is removed before the refining process via washing with water such uitra-pure water, distvetted water, and/or defonized water, which contains no chlorine ions which enables the suppression of formation of 3-MCPD esters.
  • This method produces crude palm oii with free chiorine content of 2ppm or less and refined palm oil produced has a content of 3-MCPD fatty acid esters of 1 g/kg or less.
  • EP 2471897 Al describes a method for reducing chloropropanols and a formative substance in bieached and deodorized palm oil with silica gel and reducing a giycidol fatty acid ester via ascorbic acid (organic acid) which produces content of chioropropanols and a formative substance in the refined palm oil of 4 ppm or less,
  • WO 2011009843 Al describes the process of purifying palrn oil / palm stearin pa!m oil with an inert gas (i.e. nitrogen ⁇ and a deodorization step for removing off-taste and off-odours to limit the formation of HCPD in the oil.
  • a food product comprising of this deodorized oil should contain less than 950 pg of bound 3-MCPD per kg of extracted fat.
  • WO2012169718A1 describes a method of removing chlorine ions from tap water used in the refining process after the degumming, deoxidizing, bleaching and deodorizing processes.
  • the edible oil manufactured will have a content of 3-MCPD of 0.3 ppm or less.
  • EP 2502500 Al describes a process to produce refined piant oil free of chlorinated contaminants from crude piant oil with use of liquid-liquid extraction with a polar solvent solution and a pre-treatment step of washing crude oil with acid. This process produces refined piant oil with HCPD content less than 1 ppm or preferably less than 03 ppm.
  • Th present invention provides a process of refining crude palm fruit oil that yields a refined vegetable oil having a iow content of S- onocbloropropane-i ⁇ -dlol (3 ⁇ MCPD) and a low chlorine content.
  • the present invention relates to a process for producing refined vegetable oil, the process including the steps of:
  • b. providing between G.5w/w to 1.0 w/w of a dechiorination agent to the heated crude vegetable oil to produce a deehiorinated vegetable oil, wherein the dechiorination agent is selected from sodium metabisulfite, sodium bisulfite, sodium thiosulfate, sulfur dioxide,, sodium ascorbate, hydrogen peroxide, sodium nitrite, sodium sulphite, calcium thiosulfate or any combination thereof for a dechlorination period of between 1 to 50 days;
  • Fig, i is a process flow diagram showing the steps involved according to the present invention.
  • FSg. 2 is a process fiow diagram showing the various vegetable oil product after going through each step of the process as claimed in the present invention.
  • Fig.3 is a diagram to show that the dechlorination step Is done via soaking, mixing or using size exclusion column according to the present invention.
  • DETAILED DESCRIPTION OF THE INVENTION Referring to Fig. 1 and Fig. 2, the present invention relates to a process for producing refined vegetable oil, the process including the steps of:
  • a dechlorination agent is selected from sodium m eta bisulfite, sodium bisulfite, sodium thiosulfate, sulfur dioxide, sodium ascorbate, hydrogen peroxide, sodium nitrite, sodium sulphite, calcium thiosulfate or any combination thereof for a dechlorination period of between I to 50 days;
  • oil that, are liquid, semi-solid or solid at 20°C.
  • the crude paim fruit oil employed in the present process usually contains solid fat.
  • the present invention also encompasses the use of fractions of palm fruit oil that are completely liquid at ambient conditions and that are passed through the UP membrane without prior heating.
  • 3-MCPD fatty esters content of oils is described in AOCS Official Method Cd 29a ⁇ 13.
  • Gtycidy! esters are converted to 3- monobromopropanediol (3-MBPD) monoesters in an acid solution containing a bromide salt.
  • 3-MBPD esters, together with 2- and 3-MCPD fatty esters, are then converted into the free (rton-esteriffed) form in acid methanoJic solution.
  • the fatty acid methyl esters generated during the reaction are extracted from the sample; 3- MCPD and 3-MBPD, are then derivatized with phenylboronic acid prior to GC-MS analysis.
  • the total chlorine content of oils can be suitably determined by Mitsubishi NSX-2100 Hi Trace Elemental Analyzer in accordance to standard ASTM D4929.
  • the trace elemental analyzer is a furnace system with a micro-cou!ornetric detector that was used for measuring and detecting total chlorine whether in organic or inorganic form.
  • the crude vegetable oil used in the present process typically contains total chlorine content of between i to 15 ppm.
  • Examples of crude vegetable oils that may be refined by the present process include crude palm oil, crude palm oil fraction, palm oleirs, palm stearin or any combination thereof.
  • the process of the present invention comprises a dechlorination step for removing chlorine present in crude vegetable oils.
  • Dechlorination agents are commonly used for removal of free chlorine in water.
  • the dechlorination step before degumming process surprisingly is able to reduce total chlorine in crude vegetable oils. It is believed that the chlorine present in the crude vegetables oils attaches with the dechlorination agent by utilizing hydrogen bonds acceptor available in the dechlorination agent (for Sodium Metabilsu!fite it is 6 f ) with moisture that acts as s catalyst.
  • hydrogen bonds acceptor available in the dechlorination agent for Sodium Metabilsu!fite it is 6 f
  • moisture that acts as s catalyst Although the lone pairs in the chloride ion are at the 3-ievei and would not normally be active enough to form hydrogen bonds, however, in this case they are made more attractive by the full negative charge on the chlorine.
  • the chlorine will further be removed from the crude vegetable oil via filtration process.
  • Heating of crude oils and fats reduces the oil viscosity and this in turns improves the homogeneity rate of the vegetable oil with dechlorination agents.
  • 0 «5w/w - iw/w dechlorination agents are used in this step.
  • the inventors Upon testing, the inventors have found this range to be an optimum range for this process and using more than iw/w do not bring additional benefits and would also render this process to be not feasible for commercial applicability.
  • the heated oil will undergo dechlorination process either by soaking, mixing or pass through into size exclusion column packed with dechlorination chemical.
  • This process requires a dechlorination period of between 1 to 21 days. This said range is selected because no changes were observed after 21 days. Soaking, mixing or size exclusion coiumn methods are chosen as these are preferable and feasible methods to be performed at a commercial scale in the refinery.
  • the heated oii is then brought in contac with the dechlorination agents via soaking the heated vegetable with the dechlorinated agent, mixing the heated vegetable with the dechlorinated agent, passing through the heated vegetable oil at a flow rate of between 3mi/minute to I8ml/mtnute. through a size exclusion column filled with dechlorination agen or any combination thereof to produce a dechlorinated vegetable oil,
  • the heated oil is brought in contact with the dechlorination agents via soaking, as highest reduction in total chlorine content is observed using this method.
  • the crude vegetable oil is heated to a temperature range of between 90°C - 95°C under vacuum prior to contacting it with dechlorination agents if the dechlorination to be conducted via mixing. Vacuum condition is required to prevent oil oxidation which will degrade the quality of the refined vegetable oil. Th crude vegetable oil is heated to a temperature range of between 55°C - 60°C prior to contacting it with dechlorination agents if the dechlorination to be conducted via soaking or size exclusion column. The heating temperature for the crude vegetable oii must be more than 50°C due to the melting temperature of the crude vegetable oil being more than S0°C.
  • the dechlorinated vegetable oil is then filtered to remove the dechlorination agents before degumming process, to remove ail chlorine adsorbed by the dechionnation agents. If the dechlorination agents are not removed, then chlorine wilt be released back to the vegetable oil during the degumming process when acids used in the degumming process connects with the dechlorination agents.
  • the degumming process is carried out to produce a degummed vegetable oil at a temperature range of 85 e C to 95°C with addition of 0,06% organic acids such as citric add and phosphoric acid (preferably with a concentration of 85% ⁇ and operated under vacuum: condition for 20 minutes.
  • a bleaching adsorbent selected from selected from bentonite day, paiygorskite day, montmoriiionite day, smectite day or any combination thereof to produce a bleached vegetable oil.
  • the bleaching step is done in a temperature range of between 95°C to 120°C and operated unde vacuum condition for 30 minutes. 90°C is the temperature used in a standard bleaching process in a refinery. 95°C to 120°C is suitable for this process to reduce 3-MCPD content in the refined vegetable oil.
  • the final step of the refining process involves deodortzabon in which odoriferous matters and free fatty acids are removed from the degurnmed and bleached vegetable oil to produce odourless and bland refined oils and fats.
  • the operating temperature is at the range of between 220°C to 240°C and at operating pressure range of between 2 mmHg to 4 mmHg for a time period of between SO minutes to 90 minutes.
  • 24Q°C would be the maximum temperature to be used in this process as temperature higher than this will encourage the formation of 3-MCPD.
  • the dechlorinated vegetable oil contains between 0.5 ppm to 3 ppm total chlorine content, preferably 1 ppm more preferably 0.5 ppm, prior to the deodorization step.
  • the present process produces a refined palm fruit oil having a 3- MCPD ester content between 0 ppm to 4,0 ppm, preferably 0 ppm to Ippm, more preferably 0,4 to 0,8 ppm.
  • Crude palm oii with the total chlorine content of 4,443 ppm was stored at 40°C for 7 days, and heated up at 55°C before degurnmed using phosphoric acid, and bleached using 2% natural clay at i20°C for 30 minutes under vacuum condition. Subsequently a deodorization treatment was carried out at 240°C under vacuum condition of 2 - 4 mmhig respectively and operated for 90 minutes respectively.
  • Example 1A The same crude palm oii as used in Example 1A above was added with 1% of sodium metabisuifite and the oil was stored at 40°C for 7 days. Th oil was heated up at 55°G and filtered before the degumming process using phosphoric acid, and bleached using 2% natural clay at 12Q°C for 30 minutes under vacuum condition. Subsequently a deodorization treatment was carried out at 240°C under vacuum condition of 2 - 4 rrsmHg respectively and operated for 90 minutes respectively,
  • Example 1A The same crude paim oil as used in Example 1A was added with 1% of sodium metabisuifite and stored at 40°C for 21 days. The oil was heated up at 55°C and filtered before degummed using phosphoric add, and bleached using 2% natural day at 120°C for 30 minutes under vacuum condition. Subsequently a deodorization treatment was carried out at 24Q ⁇ 5 C under vacuum condition of 2 - 4 mmHg respectively and operated for 90min respectively. Total chlorine in dechiorinated oil was 0.58 ppm.
  • the content of 3-HCPD ester in refined palm oil was 0.4 ppm.
  • Example 2A Crude palm oil with a total chlorine content of 2.8 ppm was degummed using phosphoric acid, and bleached using 2% natural clay at i20 o C for 30 minutes under vacuum .condition. Subsequently a deodorization treatment was carried out at 240°C under vacuum condition of 2 - 4 mmHg respectively and operated for a 90 minutes respectively.
  • Example 2A The. same crude palm oil used in Example 2A was added with 1% of sodium metabisuifite was added and the mixture was stirred at 95° ' C for 30 minutes under vacuum condition.
  • Total chiorine in dechiorinated oil was 2.065ppm.
  • the content of 3-MCPD ester in refined palm oil was 1.12 ppm .
  • Example 2A The same crude palm oil used in Example 2A was added with 1% of sodium metabisuSfite and the mixture was stirred at 95°C for 30 minutes under vacuum condition. Total chlorine in dechiorinated oil was 2.05? ppm.
  • the content of 3-MCPD ester in refined palm oii was 1.03 ppm .
  • Example 3 A Crude paim oil with 1.653 ppm total chiorine was degummed using phosphoric acid, and bleached using 2% natural clay at 120°C for 30 minutes under vacuum condition. Subsequently a deodorization treatment was carried out at 240°C under vacuum condition of 2 ⁇ 4 mmHg respectively and operated for 90 minutes respectively. The content of 3-MCPP ester in refined paim oil was 3 ,55 ppm .
  • Example 3B Size exclusion column was packed with iOOg sodium metabisulfite and 6000 ⁇ , of the same crude palm oil as per Example 3 ⁇ above was passed through column with fiowrate 17mi/minutes and at column temperature of 55°C.
  • the content of 3-MCPD ester in refined palm oil was 1 ,36 ppm ,
  • Example 3A The same crude paim oil used in Example 3A above was added with 1% of sodium bisulfite was added and the mixture was stirred at 95°C for 30 minutes under vacuum condition.
  • the content of 3-MCPD ester in refined palm oil was 1 ,83 ppm.
  • Example 3A The same crude palm oil used in Example 3.A above was added with 1% of sodium thiosuifate was added and the msxture was stirred at 95°C for 30 minutes under vacuum condition . Total chlorine in dechlorinated oil was 1.77 ppm.
  • the content of 3-MCPD ester in refined palm oil was 1.4 ppm.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)
  • Production Of Liquid Hydrocarbon Mixture For Refining Petroleum (AREA)

Abstract

Cette invention concerne un procédé de production d'une huile végétale raffinée, le procédé comprenant les étapes consistant à : chauffer une huile végétale brute à des températures comprises de 55 à 95 °C pour produire une huile végétale brute chauffée; ajouter de 0,5 à 1,0 m/m d'un agent de déchloration à l'huile végétale brute chauffée pour produire une huile végétale déchlorée, l'agent de déchloration étant choisi parmi le métabisulfite de sodium, le bisulfite de sodium, le thiosulfate de sodium, le dioxyde de soufre, l'ascorbate de sodium, le peroxyde d'hydrogène, le nitrite de sodium, le sulfite de sodium, le thiosulfate de calcium ou toute combinaison de ceux-ci pendant une période de déchloration de 1 à 50 jours; filtrer l'huile végétale déchlorée pour éliminer l'agent de déchloration, dégommer l'huile végétale déchlorée avec des acides organiques dans la plage de températures allant de 85 à 95 °C pour produire une huile végétale dégommée, décolorer l'huile végétale dégommée pour produire une huile végétale décolorée et désodoriser l'huile végétale blanchie pour produire une huile végétale raffinée.
PCT/MY2017/000028 2017-03-30 2017-08-08 Procédé de production d'une huile végétale raffinée Ceased WO2018182396A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MYPI2017701133A MY190874A (en) 2017-03-30 2017-03-30 Process for producing a refined vegetable oil
MYPI2017701133 2017-03-30

Publications (1)

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WO2018182396A1 true WO2018182396A1 (fr) 2018-10-04

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111821959A (zh) * 2020-07-24 2020-10-27 湖北葛店人福药用辅料有限责任公司 一种改性吸附剂、精制油脂及其制备方法
IT202000032711A1 (it) 2020-12-29 2022-06-29 Technoilogy S R L Processo per la rimozione di cloruri organici da oli e grassi di origine vegetale e animale e da oli prodotti nel trattamento di rifiuti
WO2022270596A1 (fr) * 2021-06-24 2022-12-29 不二製油グループ本社株式会社 Procédé de production d'huile et de matière grasse alimentaire
WO2024205390A1 (fr) * 2023-03-30 2024-10-03 Vulcan Photonics Sdn. Bhd. Système photoinitié et procédé photoinitié d'élimination de produits chimiques toxiques à partir d'huiles végétales

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WO2011009843A1 (fr) 2009-07-21 2011-01-27 Nestec S.A. Graisse ou huile comestible désodorisée à faibles teneurs en mcpd lié et son procédé de fabrication au moyen d'un gaz inerte
EP2471897A1 (fr) 2009-09-30 2012-07-04 Fuji Oil Company, Limited Procédés de réduction des chloropropanols et d'une de leurs substances formatives, l'ester d'acide gras de glycidol, contenus dans les huiles glycéridiques
EP2502500A1 (fr) 2011-03-25 2012-09-26 Nestec S.A. Production d'huiles végétales raffinées à partir d'huile végétale brute lavée
WO2012169718A1 (fr) 2011-06-09 2012-12-13 Cj Cheiljedang Corp. Procédé de traitement pour une huile comestible à teneur réduite en substances formant du 3-chloro-1,2-propanediol et produit préparé par ce procédé
EP2716746A1 (fr) 2011-06-01 2014-04-09 Showa Sangyo Co., Ltd. Procédé de production d'huile de palme comprenant une étape d'élimination du chlore libre
EP2738243A1 (fr) * 2011-07-29 2014-06-04 The Nisshin Oillio Group, Ltd. Composition glycéridique purifiée et son procédé de production
EP2891706A1 (fr) * 2012-08-31 2015-07-08 The Nisshin Oillio Group, Ltd. Procédé de fabrication d'huile ou de graisse raffinée
JP2015187201A (ja) * 2014-03-26 2015-10-29 ニッシン グローバル リサーチ センター エスディエヌ ビーエイチディー 精製パーム系油脂の製造方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011009843A1 (fr) 2009-07-21 2011-01-27 Nestec S.A. Graisse ou huile comestible désodorisée à faibles teneurs en mcpd lié et son procédé de fabrication au moyen d'un gaz inerte
EP2471897A1 (fr) 2009-09-30 2012-07-04 Fuji Oil Company, Limited Procédés de réduction des chloropropanols et d'une de leurs substances formatives, l'ester d'acide gras de glycidol, contenus dans les huiles glycéridiques
EP2502500A1 (fr) 2011-03-25 2012-09-26 Nestec S.A. Production d'huiles végétales raffinées à partir d'huile végétale brute lavée
EP2716746A1 (fr) 2011-06-01 2014-04-09 Showa Sangyo Co., Ltd. Procédé de production d'huile de palme comprenant une étape d'élimination du chlore libre
WO2012169718A1 (fr) 2011-06-09 2012-12-13 Cj Cheiljedang Corp. Procédé de traitement pour une huile comestible à teneur réduite en substances formant du 3-chloro-1,2-propanediol et produit préparé par ce procédé
EP2738243A1 (fr) * 2011-07-29 2014-06-04 The Nisshin Oillio Group, Ltd. Composition glycéridique purifiée et son procédé de production
EP2891706A1 (fr) * 2012-08-31 2015-07-08 The Nisshin Oillio Group, Ltd. Procédé de fabrication d'huile ou de graisse raffinée
JP2015187201A (ja) * 2014-03-26 2015-10-29 ニッシン グローバル リサーチ センター エスディエヌ ビーエイチディー 精製パーム系油脂の製造方法

Cited By (7)

* Cited by examiner, † Cited by third party
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CN111821959B (zh) * 2020-07-24 2023-03-28 湖北葛店人福药用辅料有限责任公司 一种改性吸附剂、精制油脂及其制备方法
IT202000032711A1 (it) 2020-12-29 2022-06-29 Technoilogy S R L Processo per la rimozione di cloruri organici da oli e grassi di origine vegetale e animale e da oli prodotti nel trattamento di rifiuti
WO2022270596A1 (fr) * 2021-06-24 2022-12-29 不二製油グループ本社株式会社 Procédé de production d'huile et de matière grasse alimentaire
JPWO2022270596A1 (fr) * 2021-06-24 2022-12-29
JP7347690B2 (ja) 2021-06-24 2023-09-20 不二製油株式会社 食用油脂の製造方法
WO2024205390A1 (fr) * 2023-03-30 2024-10-03 Vulcan Photonics Sdn. Bhd. Système photoinitié et procédé photoinitié d'élimination de produits chimiques toxiques à partir d'huiles végétales

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