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WO2007118920A1 - Utilisation de carbonate de calcium comme coadjuvant technologique dans des procédés d'extraction d'huiles et de graisses - Google Patents

Utilisation de carbonate de calcium comme coadjuvant technologique dans des procédés d'extraction d'huiles et de graisses Download PDF

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Publication number
WO2007118920A1
WO2007118920A1 PCT/ES2007/070075 ES2007070075W WO2007118920A1 WO 2007118920 A1 WO2007118920 A1 WO 2007118920A1 ES 2007070075 W ES2007070075 W ES 2007070075W WO 2007118920 A1 WO2007118920 A1 WO 2007118920A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
use according
calcium carbonate
compound
carbonate
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/ES2007/070075
Other languages
English (en)
Spanish (es)
Inventor
Manuel Moya Vilar
Diego Gines FERNÁNDEZ VALDIVIA
Marco Antonio DÍAZ RODRÍGUEZ
Francisco Espinola Lozano
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.)
MINERA DEL SANTO ANGEL SL
Original Assignee
MINERA DEL SANTO ANGEL SL
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.)
Filing date
Publication date
Application filed by MINERA DEL SANTO ANGEL SL filed Critical MINERA DEL SANTO ANGEL SL
Priority to EP07730513.4A priority Critical patent/EP2009085B1/fr
Priority to ES07730513.4T priority patent/ES2586393T3/es
Publication of WO2007118920A1 publication Critical patent/WO2007118920A1/fr
Priority to TNP2008000395A priority patent/TNSN08395A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting

Definitions

  • the present invention is related to the use of calcium carbonate as a technological aid in the processes of extracting oils and fats, more specifically virgin olive oil.
  • an essential condition for its extraction is that it be done by physical-mechanical procedures and in conditions, especially thermal conditions, that do not produce any alteration.
  • European regulations define virgin olive oils as "oils obtained from the fruit of the olive tree only by mechanical or other physical procedures, under conditions that do not cause the oil to alter, and that have not undergone any treatment other than washing, decanting, centrifuging and filtration, excluding oils obtained by solvents, by chemical or biochemical adjuvants, or by re-esterification procedures and any mixture with oils of another nature (Annex of Regulation EC 1513 / 2001).
  • Quality oils are obtained when starting from whole, healthy olives and in an ideal state of Maturation is processed as quickly as possible, because storage or atrojado triggers fermentation processes on the fruit.
  • the milling or crushing operation aims to break the pulp cells, mesocarp, and cause the oil contained in the vacuoles to escape.
  • olive technology has used only the roller mills, but today hammer mills are used with which a high degree of efficiency in cell breakage can be obtained, although they cause paste emulsions when turning at large revolutions ( 3,000 rpm).
  • the industrial fat yield is related to the degree of grinding, regulated in the hammer mill by the diameter of the perforations of the sieve or grid (sieve light).
  • the light of the sieve should increase as the olive maturity index increases.
  • the mechanically released oil must leave the cellular tissues in the form of small drops that in turn can lead to larger drops to form pockets that can separate as a continuous phase. This stage is carried out in a thermobatcher, within very strict limits of temperature so as not to favor the loss of volatile products, responsible for the aroma of the oil, and that oxidation and thickening processes are not initiated.
  • Virgin olive oil is considered as the oily juice of a fruit, olive, and with a good elaboration its aroma, flavor and the minor components that characterize it must be maintained without alterations.
  • the temperature and duration of the shake results in the increase in oil yield in the extraction, whatever the extraction system: pressure, centrifugation or percolation.
  • said increase in temperature and beat time has an incidence negative about the quality and content of antioxidants and vitamins in virgin olive oils (Hermoso et al., 1998).
  • the extraction performance ranges from 80% to 90% of the total oil because all the oil present in the olives is not released, there is something left in the cells that have not broken, in the colloidal system of olive paste (microgels) and bound in emulsion form with vegetation water.
  • the difficulty of releasing this oil lies in the fact that the droplets of dispersed or emulsified oil are surrounded by a lipoprotein membrane (phospholipids and proteins) that keep them in that state, making it difficult to bind them (Boskou, 1998).
  • Technological aid any substance that is not consumed as a food ingredient itself, that is intentionally used in the transformation of raw materials, food products or their ingredients, to meet a specific technological objective during treatment or transformation, and that may result in the unintended, but technically unavoidable, presence of residues of said substance or its derivatives in the finished product, provided that such residues do not present a sanitary risk and have no technological effects on the finished product (Royal Decree 3177/1983 of Nov. 16) .
  • the present invention provides a new technological adjuvant, calcium carbonate and / or limestone, in oil and fat extraction processes.
  • oils and fats more preferably vegetable oils, even more preferably olive oil, and even more preferably virgin and / or extra virgin olive oil.
  • a first aspect of the present invention is related to the use of a compound comprising calcium carbonate as a technological adjuvant, preferably in the food industry, more preferably in oil and fat extraction processes, more preferably vegetable oils, even more preferably olive oil, and even more preferably virgin or extra virgin olive oil.
  • the technological adjuvant is limestone.
  • this compound will be called "compound of the invention”.
  • the compound of the invention comprises a calcium carbonate richness of at least 90%, successively and more preferably of at least 95, 98, 99%, and even more preferably 99, 28%
  • the compound of the invention has a humidity of less than 5%, more preferably less than 3% and still more preferably less than 1%.
  • the compound of the invention has a maximum particle diameter of 55 ⁇ m, more preferably less than 44 ⁇ m; more preferably between 10-0.1 ⁇ m and in successively more preferred embodiments between 5-1 ⁇ m, 4-1.5 ⁇ m, 3.5-2 ⁇ m, 3-2.5 ⁇ m, and even more preferably an average diameter of 2.65 ⁇ m.
  • the compound of the invention is used in doses of at least 0.01%, in successively more preferred embodiments of between 0.01-30%, 0.1-20%, 0.5-10%, 1-5%, and still more preferably 1% or 3%.
  • FIG 1 Variation of the extraction yield according to the olive variety and the percentage of calcium carbonate added.
  • FIG 2 Variation of extraction performance due to the addition of calcium carbonate.
  • FIG 3 Interaction graph of the extraction performance versus carbonate dose for two temperatures.
  • FIG 4 Interaction graph of extraction performance versus temperature.
  • FIG 5 Response surface for performance, keeping the temperature constant at 30 0 C.
  • FIG 6 Variation of the extraction yield according to the olive variety and the percentages of calcium carbonate and talc used.
  • FIG 7 Granulometric analysis of calcium carbonate used in the tests.
  • FIG 7 shows shows a graph in which its granulometry is represented.
  • the oils have been extracted using the Abencor yield analyzer.
  • This equipment consists, essentially, of the three basic elements to simulate, at the laboratory level, the industrial process of obtaining oil of virgin olive: hammer mill, thermobatidora and centrifuge of solids, and a series of auxiliary elements (Mart ⁇ nez et al., 1975).
  • the oil obtained is decanted into a test tube for at the least 3 hours, filtered through filter paper and was stored at 4 0 C under N 2 until analysis.
  • a sample of the pomace that remains in the centrifuge has also been taken to determine the amount of oil retained in the centrifuge, by means of the soxhlet method, and to be able to evaluate by difference with the initial oil, present in the olives, the extraction yield (kg of oil per 100 kg of processed olives).
  • This method has been chosen instead of determining the yield by means of the volume of oil obtained because it is more precise, since the gravimetic measurements are made with greater precision than the volumetric ones.
  • Table 2 shows the results obtained for samples of Picual, Hojiblanca and Arbequina olives, beating in all cases the olive paste at 30 0 C (temperature of the water of the heat sink) for 55 minutes.
  • Table 2 shows the values of the statistical parameter p resulting from the ANOVA and the result of applying the procedure of the least significant Fisher differences (LSD).
  • Maturity Index The increase in this index reduces the need to use the adjuvant, that is, it is especially useful for olives with a low maturity index, the beginning of the campaign, and for those that produce difficult pastes, such as frozen olives.
  • Table 2 The data in Table 2 have been represented in Figure 1 and it shows graphically the increase in extraction performance obtained, in all cases, due to the addition of calcium carbonate.
  • Table 3 shows the performance data for the Picual 4 and Arbequina samples.
  • the shake olive paste was performed at 30 0 C (temperature of the water thermomixer) for 55 minutes.
  • the optimum dose of carbonate is 2.1%, which gives it a maximum yield of 24.96%, that is, 2.63 kg of oil per 100 kg of olives compared to the non-use of carbonate ( 12.8% increase).
  • these maxima are not very pronounced and therefore there is a wide range of variation in the dose of calcium carbonate added without significantly reducing the extraction performance.
  • the increase in the beating time has a greater effect than the addition of carbonate, it being observed that the effect due to the addition of carbonate, 1.31%, is very similar to that obtained previously, 1.49%.
  • the adjusted model also allows us to compare different work options as shown in Table 9.
  • the carbonate allows working at low temperatures, 20 0 C, obtaining more performance, 23.54%, than working at high temperatures, 40 0 C, 20.25% yield, for a whipping time of 90 min.
  • Table 10 The data in Table 10 have been represented in Figure 6 and it shows graphically the increase in extraction performance obtained, in all cases, due to the addition of a technological adjuvant and how the addition of calcium carbonate improves the yield regarding the addition of talc.

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)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Compounds Of Alkaline-Earth Elements, Aluminum Or Rare-Earth Metals (AREA)
  • Cosmetics (AREA)

Abstract

La présente invention concerne l'utilisation de carbonate de calcium comme coadjuvant technologique dans des procédés d'extraction d'huiles et de graisses, plus particulièrement d'huile d'olive vierge.
PCT/ES2007/070075 2006-04-19 2007-04-16 Utilisation de carbonate de calcium comme coadjuvant technologique dans des procédés d'extraction d'huiles et de graisses Ceased WO2007118920A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP07730513.4A EP2009085B1 (fr) 2006-04-19 2007-04-16 Utilisation de carbonate de calcium comme coadjuvant technologique dans des procédés d'extraction d'huiles et de graisses
ES07730513.4T ES2586393T3 (es) 2006-04-19 2007-04-16 Uso del carbonato cálcico como coadyuvante tecnológico en los procesos de extracción de aceites y grasas
TNP2008000395A TNSN08395A1 (en) 2006-04-19 2008-10-09 Use of calcium carbonate as technological coadjuvant in oil and fat extraction processes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP200600992 2006-04-19
ES200600992A ES2284390B1 (es) 2006-04-19 2006-04-19 Uso del carbonato calcico como coadyuvante tecnologico en los proceso s de extraccion de aceites y grasas.

Publications (1)

Publication Number Publication Date
WO2007118920A1 true WO2007118920A1 (fr) 2007-10-25

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2007/070075 Ceased WO2007118920A1 (fr) 2006-04-19 2007-04-16 Utilisation de carbonate de calcium comme coadjuvant technologique dans des procédés d'extraction d'huiles et de graisses

Country Status (6)

Country Link
EP (1) EP2009085B1 (fr)
ES (2) ES2284390B1 (fr)
MA (1) MA30414B1 (fr)
PT (1) PT2009085T (fr)
TN (1) TNSN08395A1 (fr)
WO (1) WO2007118920A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011053527A1 (de) * 2011-09-12 2013-03-14 Gea Mechanical Equipment Gmbh Verfahren und Anlage zur Aufarbeitung von Alpeorujo
WO2013149674A1 (fr) 2012-04-05 2013-10-10 Advanta International Bv Plantes de sorgho ayant un polynucléotide mutant codant pour la grande sous-unité de protéine acétohydroxyacide synthase mutée et une résistance augmentée aux herbicides
WO2024236106A1 (fr) 2023-05-17 2024-11-21 Advanta Holdings B.V. Plantes à double résistance aux herbicides

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2338739B2 (es) * 2008-10-24 2011-01-28 Sociedad Anonima Minera Catalano-Aragonesa Coadyuvante tecnologico para procesos de extraccion en la industria oleicola.
JP5567962B2 (ja) * 2010-09-29 2014-08-06 オリーブ エックス−テンド リミテッド オリーブオイル製造に利用するオリーブの処理方法および処理されたオリーブ
WO2014095703A1 (fr) * 2012-12-18 2014-06-26 Imerys Talc Europe Procédés d'extraction et compositions d'huile

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4370274A (en) * 1980-12-23 1983-01-25 Fps Development Partnership Olive oil recovery
EP0304354A1 (fr) * 1987-07-23 1989-02-22 Nb International Technologies Procédé de purification de l'huile d'olive
ES2046135A1 (es) * 1992-07-03 1994-01-16 Univ Santiago Compostela Tratamiento enzimatico de semillas oleaginosas para mejorar la extraccion de aceite y simultaneamente aumentar la calidad nutricional de la harina.
ES2091722A1 (es) * 1995-02-28 1996-11-01 Martos Pedro Fuentes Procedimiento para el secado de orujos generados en procesos de obtencion de aceite de oliva.

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US3984574A (en) * 1975-04-11 1976-10-05 Wm. Wrigley Jr. Company Non-tack chewing gum composition
US4861392A (en) * 1986-05-02 1989-08-29 Evelyn A. Grabe Welding aid
JPH09296197A (ja) * 1996-04-22 1997-11-18 Novo Nordisk As 油脂の脱水、精製法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4370274A (en) * 1980-12-23 1983-01-25 Fps Development Partnership Olive oil recovery
EP0304354A1 (fr) * 1987-07-23 1989-02-22 Nb International Technologies Procédé de purification de l'huile d'olive
ES2046135A1 (es) * 1992-07-03 1994-01-16 Univ Santiago Compostela Tratamiento enzimatico de semillas oleaginosas para mejorar la extraccion de aceite y simultaneamente aumentar la calidad nutricional de la harina.
ES2091722A1 (es) * 1995-02-28 1996-11-01 Martos Pedro Fuentes Procedimiento para el secado de orujos generados en procesos de obtencion de aceite de oliva.

Non-Patent Citations (12)

* Cited by examiner, † Cited by third party
Title
"ORDER of 13 January 1986 approving the positive list of additives and technological coadjuvants for use in the preparation of edible vegetable oils", SPANISH OFFICIAL STATE GAZETTE (BOE, no. 19, 22 January 1986 (1986-01-22)
"ORDER of 30 November 1989 amending the positive list of additives and technological coadjuvants for use in the preparation of edible vegetable oils", SPANISH OFFICIAL STATE GAZETTE (BOE, no. 301, 16 December 1989 (1989-12-16)
"Royal Decree 3177/1983 of 16 November approving the Technical-health regulation of food additives", SPANISH OFFICIAL STATE GAZETTE (BOE, no. 310, 28 December 1983 (1983-12-28)
ANGEROSA, F. ET AL.: "Influence of malaxation temperature and time on the quality of virgin olive oils", FOOD CHEMISTRY, vol. 72, 2001, pages 19 - 28
BOSKOU, D.: "Quimica y tecnologia del aceite de oliva", AMV EDICIONES Y MUNDI-PRENSA. MADRID, 1998
CERT, A. ET AL.: "Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Oils Obtained by Centrifugation", J. AGRIC. FOOD CHEM., vol. 44, 1996, pages 3930 - 3934
DI GIOVACCHINO, L.; SESTILLI, S.; DI VINCENZO, D.: "Influence of olive processing on virgin olive oil quality", EUR. J. LIPID SCI. TECHNOL., vol. 104, 2002, pages 587 - 601
HERMOSO, M. ET AL.: "Elaboración de aceite de oliva de calidad. Obtencion por el sistema de dos fases", SERIE APUNTES 61/98. REGIONAL DEPARTMENT OF AGRICULTURE AND FISHING. AUTONOMOUS GOVERNMENT OF ANDALUSIA, 1998
MARTINEZ, J.M. ET AL.: "Informe sobre utilización del Analizador de Rendimientos "Abencor"", GRASAS Y ACEITES, vol. 26, no. 6, 1975, pages 379 - 385
MONTGOMERY, D.C.: "Diseno y Análisis de Experimentos", 2002, LIMUSA WILEY
See also references of EP2009085A4
UCEDA, M.; FRIAS, L.: "Épocas de recolección. Evolucion del contenido graso del fruto y de la composición y calidad del aceite", IN PROCEEDING OF THE 2ND INTERNATIONAL MEETING OF OLIVE OIL, 1975, pages 125 - 128

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011053527A1 (de) * 2011-09-12 2013-03-14 Gea Mechanical Equipment Gmbh Verfahren und Anlage zur Aufarbeitung von Alpeorujo
WO2013037751A1 (fr) 2011-09-12 2013-03-21 Gea Mechanical Equipment Gmbh Procédé et installation de traitement de grignons pâteux d'olive
US9750276B2 (en) 2011-09-12 2017-09-05 Gea Mechanical Equipment Gmbh Method for processing wet olive pomace
WO2013149674A1 (fr) 2012-04-05 2013-10-10 Advanta International Bv Plantes de sorgho ayant un polynucléotide mutant codant pour la grande sous-unité de protéine acétohydroxyacide synthase mutée et une résistance augmentée aux herbicides
EP3246408A1 (fr) 2012-04-05 2017-11-22 Advanta International BV Plantes de sorgho ayant un polynucléotide mutant codant pour la grande sous-unité de protéine acétohydroxyacide synthase mutée et une résistance augmentée aux herbicides
EP4019640A1 (fr) 2012-04-05 2022-06-29 Advanta Holdings BV Plantes de sorgho ayant un polynucléotide mutant codant pour la grande sous-unité de protéine acétohydroxyacide synthase mutée et une résistance augmentée aux herbicides
WO2024236106A1 (fr) 2023-05-17 2024-11-21 Advanta Holdings B.V. Plantes à double résistance aux herbicides

Also Published As

Publication number Publication date
ES2586393T3 (es) 2016-10-14
EP2009085A1 (fr) 2008-12-31
PT2009085T (pt) 2016-07-25
ES2284390A1 (es) 2007-11-01
EP2009085B1 (fr) 2016-03-16
ES2284390B1 (es) 2008-11-01
EP2009085A4 (fr) 2013-08-14
TNSN08395A1 (en) 2010-04-14
MA30414B1 (fr) 2009-05-04

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