PHOSPHORYLATED DIACYLGLYCEROLS OF FATTY ACIDS AND PROCESS FOR PREPARING THEREOF

• Main Authors: VOLHEIN EMIL CSC, RANNY MOJMIR CSC, MACHALICKY MILAN, SEDLACEK JIRI CSC, SCHWARZ WALTER CSC, ZOUHAR VLASTIMIL, VETR KVETOSLAV, TUMA JAN CSC
• Format: Patent
• Language: English
• Published: 17.11.1993
• Edition: 5
• Subjects: FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention concerns ammonium salts of phosphorylated diacylglycerols of fatty acids. The essence of the invention is in the preparation of a diacylglycerol mixture by glycerolysis of partially solidified rape oil, catalysed by calcium oxide, subsequent reduction of the content of polar compounds in the intermediate product by deodorisation, or sparing distillation under reduced pressure and in the phosphorylation of this mixture by phosphoric oxide. Phosphorylation occurs is several steps and an effective homogeniser is essential for the initial phase. After neutralising the phosphorylation product has the required consistency and ratio of phosphatidic acid and bis(diacylglycerol)phosphoric acid. Phosphorylated diacylglycerols of fatty acids prepared in this way can be used as effective reducers of viscosity in chocolate or chocolate sauces and as non-toxic emulsifiers in other areas of the food industry. Due to the increased stability towards anti-oxidisation there is a suitable raw material for the synthesis of compounds with amino acids and proteins.