Stability of short path evaporation treated oils

Patent metadata

Field	Value
Publication number	US-11634658-B2
Application number	US-201816608420-A
Country	US
Kind code	B2
Filing date	Apr 26, 2018
Priority date	Apr 26, 2017
Publication date	Apr 25, 2023
Grant date	Apr 25, 2023

Abstract

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils, by adding to short-path evaporated treated oil at least one other oil. It further relates to a composition comprising short-path evaporated treated palm oil and, at least one other oil. Furthermore, it relates to the food products comprising these oils with improved oxidative stability.

First claim

The invention claimed is:

1. A process for oxidatively stabilizing oils treated with short path evaporation (SPE) comprising the step of:
adding to SPE-treated oil at least one other oil while the SPE-treated oil has a peroxide value of below or equal to 1.5 milli-equivalent peroxide/kg and peroxide value is measured according to the AOCS Method Cd 8b-90;
wherein the at least one other oil is present in an amount of at least 10 wt % and is a refined oil that has not been treated with short path evaporation;
wherein the SPE-treated oil is an oil having a content of di-acyl glycerides less than 3% by weight and a content of unwanted propanol components of less than 0.8 ppm; and
wherein the SPE-treated oil has been obtained from SPE treatment after at least one refining and/or processing step comprising deodorization.

2. The process according to claim 1 wherein further at least one anti-oxidant is added.

3. The process according to claim 2 , wherein the at least one other oil and the at least one anti-oxidant is added in a period of less than 1 minute up to 15 days after SPE treatment.

4. The process according to claim 2 , wherein the at least one other oil and the at least one anti-oxidant is added while collecting the SPE-treated oil from SPE equipment.

5. The process according to claim 4 , wherein the collecting occurs above the melting point of the SPE-treated oil.

6. The process according to claim 1 , wherein the oxidative stability of the SPE-treated oil is increased after adding the at least one other oil by at least 20% compared to Refined Bleached Deodorized (RBD) oil.

7. The process according to claim 1 wherein the at least one other oil is added while collecting the SPE-treated oil from SPE equipment.

8. The process according to claim 7 , wherein the collecting occurs above the melting point of the SPE-treated oil.

9. The process according to claim 1 wherein the at least one other oil is added in a period of less than 1 minute up to 15 days after SPE treatment.

10. The process according to claim 1 wherein before further processing, the SPE-treated oil is stored, handled, and/or transported at a temperature of from the melting point of the SPE-treated oil up to 30° C. above its melting point.

Assignees

• Cargill Inc

Inventors

• Brüse Falk

Classifications

• A23B20/30

  Preservation of other edible oils or fats, e.g. shortenings or cooking oils · CPC title

• C11B3/14

  with the use of indifferent gases or vapours, e.g. steam · CPC title

• C11B5/0021 Primary

  containing oxygen · CPC title

• A23L33/40

  Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula · CPC title

• A23L33/115

  Fatty acids or derivatives thereof; Fats or oils · CPC title