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RU93038712A - METHOD OF OBTAINING FOOD SALOMASS - Google Patents

METHOD OF OBTAINING FOOD SALOMASS

Info

Publication number
RU93038712A
RU93038712A RU93038712/13A RU93038712A RU93038712A RU 93038712 A RU93038712 A RU 93038712A RU 93038712/13 A RU93038712/13 A RU 93038712/13A RU 93038712 A RU93038712 A RU 93038712A RU 93038712 A RU93038712 A RU 93038712A
Authority
RU
Russia
Prior art keywords
salomass
obtaining food
food
oil
hydrogen
Prior art date
Application number
RU93038712/13A
Other languages
Russian (ru)
Other versions
RU2054464C1 (en
Inventor
М.П. Азнаурьян
А.И. Аскинази
Н.В. Комаров
А.Г. Анисимова
Т.В. Дядюра
Е.А. Нестерова
Original Assignee
Московский филиал Всероссийского научно-исследовательского института жиров
Московский жировой комбинат
Filing date
Publication date
Application filed by Московский филиал Всероссийского научно-исследовательского института жиров, Московский жировой комбинат filed Critical Московский филиал Всероссийского научно-исследовательского института жиров
Priority to RU93038712A priority Critical patent/RU2054464C1/en
Priority claimed from RU93038712A external-priority patent/RU2054464C1/en
Application granted granted Critical
Publication of RU2054464C1 publication Critical patent/RU2054464C1/en
Publication of RU93038712A publication Critical patent/RU93038712A/en

Links

Claims (1)

Изобретение относится к пищевой промышленности, в частности к масло-жировой, и может быть использовано при производстве маргарина. способ получения пищевого саломаса заключается в гидрировании водородом смеси рафинированных кориандрового жирного масла с другими растительными маслами линолево-олеиновой группы в соотношении от 1 : 5 до 2 : 5 в присутствии мелкодисперсного никелевого катализатора при его концентрации в гидрируемом сырье 0,2 - 0,5 мас.% в пересчете на никель при температуре 180-230oС, а при достижении температуры плавления саломаса 27-30oС подачу водорода снижают с 25-50 нм3 С/т.ч. до 18-24 нм3С/т.ч.The invention relates to the food industry, in particular to the oil and fat, and can be used in the manufacture of margarine. The method of obtaining food salomas consists in hydrogenating a mixture of refined coriander fatty oil with other vegetable oils of the linoleic-oleic group with hydrogen in a ratio of from 1: 5 to 2: 5 in the presence of a fine nickel catalyst at its concentration in the hydrogenated feed of 0.2-0.5% .% in terms of nickel at a temperature of 180-230 o С, and when the melomas temperature reaches 27-30 o С hydrogen supply is reduced from 25-50 nm 3 С / t.ch. up to 18-24 nm 3 С / t.ch.
RU93038712A 1993-08-02 1993-08-02 Process for preparing hydrogenated fat RU2054464C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU93038712A RU2054464C1 (en) 1993-08-02 1993-08-02 Process for preparing hydrogenated fat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU93038712A RU2054464C1 (en) 1993-08-02 1993-08-02 Process for preparing hydrogenated fat

Publications (2)

Publication Number Publication Date
RU2054464C1 RU2054464C1 (en) 1996-02-20
RU93038712A true RU93038712A (en) 1996-02-27

Family

ID=20145783

Family Applications (1)

Application Number Title Priority Date Filing Date
RU93038712A RU2054464C1 (en) 1993-08-02 1993-08-02 Process for preparing hydrogenated fat

Country Status (1)

Country Link
RU (1) RU2054464C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2612446C2 (en) * 2015-08-18 2017-03-09 Общество с ограниченной ответственностью "ЭФКО Пищевые Ингредиенты" Method for producing hydrogenated fat and milk fat substitute on its base, as well as hydrogenated fat and substitute of milk fat

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