Note: Descriptions are shown in the official language in which they were submitted.
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LUBRICATING OIL AND ITS USE
The invention relates to lubricating oil for food industry and its use.
In addition to the typical characteristics of lubricating oil, the
requirements for technical oils for food industry machines include
compatibility with a food product, because depending on the lubricating
target, oil can be entrained in a food product. Especially in sliver and
divider oils, which are used for lubricating blades that cut the food
product into smaller pieces, the lubricant comes into contact with the
food product being processed. The abovementioned machines are
used especially in bakeries for slicing bread, and as an example of
these machines and the manners for lubricating their blades can be
mentioned US patent 6,192,779, European patent 878 276, European
patent 15380, German application publication DE 44 37 625 and
European patent 312978.
For lubricating the abovementioned machines and other food
processing machines, there has been an aim to develop "food grade"
oils, which otherwise have the characteristics required from lubricating
oils, such as viscosity and antioxidation and stability in process
conditions. As an example of these, it is possible to mention US patent
6,087,308, wherein the oil is based on synthetics and is suited for
machines, wherein oil may occasionally come into contact with a food
product, as well as the oil presented in US patent 5,691,285, which is
based on vegetable oils, such as corn oil, olive oil, coconut oil or
peanut oil. US patent 4,753,742 presents oil suited for dough dividers,
which is based on food-approved mineral oil (pure white mineral oil), to
which lecithin is added. The use of oils containing large amounts of
vegetable oils in this type of machines is criticized in the patent in
question.
The German application publication DE 2904827 (Horst Groneweg)
presents a cutting oil composition for slivers. The basis of the oil is
animal or vegetable fat, for example a mixture of soybean oil or turnip
rapeseed oil, and solid fine-grained fat or wax is added to it in order to
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form a film on the blade and to decrease friction between the blade and
the bread.
Oils for slicers and dough dividers have been developed for 25 to 30
years by taking into account the device demands. Efforts have been
made to provide a turnip rapeseed -based oil for slicers, mould
lubrication and dividers, but the attempts have failed e.g. because of
inadequate antioxidation.
In addition, especially for slicing bread, several technical characteristics
are required of the oil in addition to food-approvability. Slicing finished
bread is a procedure, wherein three materials are for a short time in
interaction with each other: a moving metal blade, a thin oil film and the
bread. In addition, the bread is aimed to be cut relatively shortly after
baking, usually at a high temperature (40-60°C), which changes the
characteristics of the oils being used too much into a harmful direction.
The extent to which the bread sticks to the blade is also greater at
higher temperatures. During dosage, the oil must spread evenly on the
blade, it must have a good lubricity at the blade/bread boundary
surface, the blade should wash itself in connection with cutting when
the oil penetrates the bread, and the blade should remain free of the
bread ingredients. The bread slices should also not be stuck together
after slicing. Because spraying is a common oil dosage manner on the
blade, it is desirable that the oil adheres well to the blade during
spraying and no extra lubricating oil mist remains in the air.
For quite a while there have been combinations of different vegetable
oils, waxes, lecithins and antioxidants on the market, which have been
used as lubricating oils. The most well known manufacturer is the
German Horst Groneweg GmbH & Co. ICG with the trade name Dubor.
The oils in question are classified as technical and not manufacturing
oils, in which case declaration differs from a product used for food
products. For example, antioxidants are not named and the source of
lecithin is not indicated, nor are the E-codes.
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In the future, a perfect food compatibility will be required also from
technical oils, because the main part of the use of the applications in
question ends up as nutrition with the product.
A purpose of the invention is to disclose a vegetable oil-based
lubricating oil, which can be used as lubricating oil in the food product
industry, and all of whose components are compatible with food, but
whose technical performance is also good, even in the very demanding
cutting and slicing of just baked bread or other bakery product.
The invention is a turnip rapeseed oil or rapeseed oil based oil, which
can be used especially in slicing bread and as dough divider oil, but
also in greasing moulds and pans before baking and as pan washing
oil in bakeries. The basis of the invention is a perfect compatibility with
food and a maximum functionality in applications.
By blending turnip rapeseed oil or rapeseed oil appropriately, a stabile
well-lubricating oil mixture is achieved, which at the same time
functions as a well-spreading and metal-surfaces-washing oil by
utilizing the polarity and viscosity of turnip rapeseed oils and rapeseed
oils - an advantageous viscosity/penetration change over a wide
temperature area and also when the temperature increases. All this
takes place without the vegetable oil polymerising in the
abovementioned conditions, i.e. the non-polymerisation of this
component is characteristic to the composition.
The oil according to the invention includes the following components,
which are discussed more in detail later:
- turnip rapeseed oil or rapeseed oil, including the mixtures of
different oils,
- auxiliary lubricant,
- emulsifier, and
- antioxidant.
Different turnip rapeseed oil or rapeseed oil grades, whose purification
degrees are different, can be blended with each other into an
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appropriate ratio in order to optimise lubricity, washing ability and
dosage.
The lubricity of turnip rapeseed oil or rapeseed oil is not sufficient
without an auxiliary lubricant, which can suitably be a pharmaceutical
grade white oil (synthetic), possibly supplemented with fractions of
hydrogenated turnip rapeseed oil or rapeseed oil raffinates (stable
turnip rapeseed oil raffinates Akorex L and Akorex C), as well as fatty
acid methyl esters (RME), ethyl esters (REE) and propyl esters (RPE)
of turnip rapeseed oil or rapeseed oil. By means of the auxiliary
lubricants a thin, even film of the oil can be formed on the blade, in
which case the auxiliary lubricants function especially on the metal/oil
contact surface.
The washability of the blades is achieved with emulsifiers, which can
suitably be lecithins (E322), acetic acid esters of mono and
diglycerides of fatty acids (E472a), sucrose esters of fatty acids (E473),
or mono- and diglycerides of fatty acids (E471~). In slicing bread, the
water coming from the bread emulsifies into oil and functions as a
material washing the blade, and the oil moves from the surface of the
blade into the bread during the cutting.
Antioxidation can be achieved by standardizing the tocopherol level of
the product. An added tocopherol is more sensitive, functioning as a
fast antioxidant in operating conditions, whereas the natural tocopherol
contained in turnip rapeseed oil or rapeseed oil improves the storage
durability of the product.
Additional advantages can be provided with an aroma oil version, by
means of which the aroma of the sliced surface can be changed into,
for example, garlic. Any desired fat-soluble food product aroma can be
used in the invention. In this manner, the lubricant can be utilized in the
aroma formation of a bread or other food product being cut, which gets
into contact with oil, in addition to technical lubrication.
An example composition, wherein the portions of the components
described later may vary within wide limits, is as follows:
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Turnip rapeseed oil or rapeseed oil: 80 to 99.7 weight-°I°
Auxiliary lubricant (e.g. pharmaceutical grade white oil): 0.05 to 10.00
weight-
Lecithin (processed): 0.1 to 1,5 weight-
s Alfa-tocopherol (synthetic): 0.0001 to 0.001 weight-°I°
Gamma- and delta-tocopherol (synthetic): total 0.005 to 0.03 weight-%.
In the following are introduced the materials used in the oil composition
according to the invention, the amount and characteristics of which are
discussed later. Some materials are substantial parts of the oil
composition according to the invention, while others are supplemental
and optional.
The materials used
1 a) Turnip rapeseed oil bases:
- Raffinated (Mildola)
-SDG (Mildola), crude oil
- "Neito" (Mildola), raffinated restrictedly
1 b) Turnip rapeseed oil fractions:
- Akorex (Karlshamns)
2) Lecithins: - Sternphil grades (E322) (Central Soya)
hydrolysed lecithin with maximum
thermal resistance, release and
emulsification properties
3) Auxiliary materials: - Citric acid (E330)
- Sorbic acid (E200)
- Propyl gallate {E310), Novakemia
- Butyl hydroxytoluene (BHT) (E321 )
- Butyl hydroxyanisole (BHA) (E320)
- Tocopherols (E306), (E307), (E308), (E309)
- Pharmaceutical grade white oil (e.g.
polydecene), Fortum
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- Methyl, ethyl and propyl esters of turnip
rapeseed oil (RME, REE, RPE)
4) Emulsifiers (other than lecithin):
- Mono- and diglycerides of fatty acids (E471 )
- Acetic acid esters of mono- and diglycerides
of fatty acids (E472a), Grunau
- Sucrose esters of fatty acids (E473), Sisterna
5) Aromas: - Quest aroma agents (Biofincon Oy), (e.g.
butter aroma)
The function of the turnip rapeseed oil or rapeseed oil component, of
which there is typically at least 95 weight-%, advantageously at least
97.5 weight-% of the lubricating oil, is to function as the carrier of all
other components and to lubricate the metal surfaces of the cutting
blades by spreading over them quickly. This component consists, in a
known manner, mostly of triglycerides of long chain fatty acids. As the
base plants of the oils are turnip rape (Brassica rapa var. oleifera) and
rape (Brassica napus var. oleifera), advantageously genetically non-
engineered turnip rape or rape. The oil obtained from the seeds by
pressing can be crude oil or more or less processed, in which case
some components have been separated from it, e.g. lecithin. Turnip
rapeseed and rapeseed oil are the most polar of vegetable oils, and
they can be applied as lubricating oils spreading well on metal blades
especially in dosaging taking place by misting. It has been noted that
turnip rapeseed and rapeseed oil migrate well onto the surface of metal
blades from a mist phase.
Aroma materials can be used, if necessary, to modify the
characteristics of oil and to offer an aroma change in the finished
product. From the point of view of technical functionality they are not
essential.
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Antioxidation
Antioxidation is obtained by means of natural tocopherols and lecithins,
as well as a synthetic tocopherol combination. Synthetic tocopherol is
sensitive and functions as a fast antioxidant in the slicing procedure.
The natural tocopherol increases the storage durability of a product.
The antioxidation of oil in storage can thus be maintained with an
antioxidant contained inherently in the oil, which oxidates more easily
than the double bond of the oil to be protected - gradually losing its
effectiveness at the same time. In addition to the oil type, the
requirement is affected by the packaging being used and the storage
conditions.
Ratio: (portions of synthetic tocopherols)
Alfa (E307) 5 tol0
Gamma (E308) 40 to 65
Delta (E309) 25 to 55
E306 = Tocopherol extract, which contains all the components E307 to
E309.
There are a total of 0.005 to 0.03 weight-% of gamma- and delta
tocopherols, while the ratio between them can vary within the
percentages described above. There is always alfa-tocopherol present
in the tocopherols as well.
In the actual oil usage event the antioxidation is effected by a versatile
assembly of requirements, which include higher temperatures, cutting
forces, the water in the bakery product and other components of the
dough, e.g. sugar. It has been detected that added synthetic tocopherol
is more sensitive than the natural one. Synthetic tocopherols do not
have an allergenic effect either, i.e. they are well suited for use with
food products.
Citric acid is used in an amount of 25 to 100 ppm (25 to 100 g/ton of
oil). The task of citric acid is adjusting the pH. It is also, however,
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possible to decrease oil oxidation with citric acid in connection with the
cutting blade, and it has a synergy effect with other materials.
Propyl gallate is used in an amount of 50 to 200 ppm (50 to 200 g/ton
of oil).
A pharmaceutical grade white oil functions as an important part of the
lubricant composition, an example of which is polydecene (e.g. Neste
Medical White Oil). Polydecene is also know by the English names
hydrogenated polydec-1-ene, hydrogenated poly-alpha-olefin. The
following table presents more detailed information of the product:
Typical analysis values S22 S32 S46
Density kg/m315C 820 825 830
Flash point C (COC) 220 240 250
Pour point C -69 -60 -60
Viscosity index 130 135 135
Viscosity cSt/40C 20 32 45
Viscosity cSt/100C 4 6 8
Appearance: Clear, colourless and odourless
oil.
Pharmaceutical grade white oil is used in an amount of 1000 to 5000
ppm (1000 to 5,000 g/ton of oil).
Pharmaceutical grade white oil is an inert synthetic lubricant, very pure
(oxygen, nitrogen and sulphur compounds and aromatic compounds
have been removed) liquid based on long-chain inert alkane
hydrocarbons, which is characterized by odourlessness and
colourlessness. This liquid functions in the composition as an auxiliary
lubricant. It also contributes to release characteristics, as well as the
blade coming off the bread and the bread slices . not sticking to each
other after slicing. As supplements of a synthetic auxiliary lubricant,
also the processed turnip rapeseed oil Akorex L and/or Akorex C
(ICarlshamns) can be used as auxiliary lubricants, which can be used to
"extend" the white oil. The materials in question are fractions of
hydrogenated turnip rapeseed oil, which are obtained by separating the
more solid fractions off when the temperature decreases. The
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remaining fractions, which are fluid in room temperature, are
completely inert. Corresponding fractions can be obtained from
rapeseed oil.
Another alternative for an auxiliary lubricant is turnip rapeseed oil or
rapeseed oil methyl ester (RME), which is a methyl ester of turnip
rapeseed oil or rapeseed oil fatty acids, obtained in the
interesterification of a corresponding vegetable oil with methanol. It is
possible to use turnip rapeseed oil or rapeseed oil ethyl or propyl ester
(REE, RPE) as well, which is obtained by interesterification with
ethanol or propanoi, respectively. These materials are also fluid in
room temperature, in which case there is no problem of separation or
particles during storage, which is a concern when using e.g. solid
waxes.
An auxiliary lubricant is inert and oily in room temperature
(20°C) and
viscous enough. It can be more viscous in room temperature than the
oil functioning as the main component. The auxiliary lubricant is used
0.1 to 2.0 weight-% in total in the lubricating oil composition.
At the boundary surface of metal and the product, a lubrication/release-
characteristic, which prevents sticking, is to be created, as well as
washing the metal surface, which takes place in connection with each
product contact.
The primary task of lecithin is emulsification inside the oil - in such a
manner that the antioxidant effects are maximized. A second task of
lecithin is to function as a release material between metal and the
product, as well as preventing the product slices from sticking. A third
task of lecithin is to enclose metal particles into the film, which particles
come off the chains, moulds and blades - thus, it ensures the
prevention of the oxidation effects of metal ions, supporting the function
of citric acid in the slicing procedure, which requires very fast
protection. The fourth task of lecithin is to wash the metal surfaces by
utilizing the moisture of the food product.
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One possible lecithin is discussed in the following. Lecithin is
hydrolysed lecithin, which has good release and emulsification
properties and whose thermal resistance is advantageously at least
280 °C.
5
Sternphil HSB lecithin
Typical analysis values
Phospholipids min. 30
Insoluble material max. 0,1
Water max. 1,0
Acid number max. 20
Peroxide number max. 3
Iodine number (10 %) max. 40
Viscosity (mPa.s) 25C max. 200
Lecithin is used in the amount of 1000 to 15000 ppm (1000 to 15,000
10 g/ton of oil), while the optimum is 5000 to 10000 ppm. The values
describe the processed (hydrolysed) lecithin added to the oil, the effect
of which lecithin is more efficient than the inherent lecithin possibly
remained in the oil.
The combined effect of lecithin, tocopherols and citric acid in the slicing
event is as follows: an antioxidant, an ion catcher and an emulsifier, as
well as the release effect.
In the following recipe table, some possible lubricating oil compositions
are presented, which can be used in bakeries as slicer oils and dough
divider oils, as well as mould oils. The doses are given in weight-%.
Tocopherol is given as added synthetic tocopherol and lecithin as
added processed lecithin.
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Raffinated turnip
99.0539 88.8539 88.8739 99.6176 88.5293
ra eseed oil
"Neito"-oil - 10.0000 10.0000 - 10.0000
Lecithin 0.8000 1.0000 1.000 - 0.8000
Citric acid 0.0200 0.0200 0.0200 0.0250 0.0220
Pro I allate 0.0200 0.0200 - - 0.0220
Pol decene 0.1000 0.1000 0.0500 0.0500 0.1000
Turnip rapeseed
oil - - 0.0500 0.1000 -
raffinate
Alfa toco herol 0.0001 0.0001 0.0001 0.0002 0.0001
Gamma tocopherol 0.0030 0.0030 0.0030 0.0036 0.0033
Delta toco herol 0.0030 0.0030 0.0030 0.0036 0.0033
E472a - - - 0.1500 -
E473 - - - 0.0500 -
Aroma - - - - 0.5200
As a summary, the names of different materials, the E-codes and the
manufacturers are provided in the table at the end. It is to be noted that
the invention is not restricted to the materials coming from the
manufacturers in question, but materials from other suppliers, which
have the appropriate characteristics, can also be used.
Above, the use of oil especially as cutting oil in slicers is referred to, for
which demanding environment the oil has the appropriate
characteristics. The oil can also be used as the oil in the dough dividers
separating the dough pieces at bakeries. In dough dividers, oil is used
in lubricating mechanical parts, in which case it can occasionally be
carried over to the dough as well, but also for lubricating the blades
separating the dough pieces, in which case a contact with the food
product is intentional. Similarly, lubricating oil can be used in lubricating
moulds and pans and as pan washing oil, because thus it also comes
between the metal and the food product before baking and e.g. its
release properties can be utilized. When used as pan washing oil, the
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lubricating oil is used to wash the pan after the previous baking, in
which case a lubricating film for the next baking remains on it at the
same time. Bakeries are substantial users of oil also in these
applications.
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