GB413343A - Improvements in or relating to processes of improving shortening and the improved shortening resulting therefrom - Google Patents

Improvements in or relating to processes of improving shortening and the improved shortening resulting therefrom

Info

Publication number
GB413343A
GB413343A GB1201/33A GB120133A GB413343A GB 413343 A GB413343 A GB 413343A GB 1201/33 A GB1201/33 A GB 1201/33A GB 120133 A GB120133 A GB 120133A GB 413343 A GB413343 A GB 413343A
Authority
GB
United Kingdom
Prior art keywords
shortening
fat
oil
per cent
glycerine
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.)
Expired
Application number
GB1201/33A
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.)
JBS USA LLC
Original Assignee
Swift and Co Inc
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 Swift and Co Inc filed Critical Swift and Co Inc
Publication of GB413343A publication Critical patent/GB413343A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides

Abstract

Shortening consisting of substantially 100 per cent fat and oil without an appreciable quantity of free fatty acid or water is improved in regard to its capacity to mix with the other ingredients in a baker's mixture by adding thereto a relatively small amount, e.g. 0,1 to 0,2 per cent of mono- and di-acid glyceride. The added glycerides may be the stearates. The shortening may be made from cottonseed or other vegetable or animal oils or fats. Alternatively, the di-acid glyceride may be formed in the oil and fat as distinguished from adding it by causing the oil and fat to react with glycerine, e.g. by introducing the glycerine during the deodorizing treatment.ALSO:Shortening consisting of substantially 100 per cent fat or oil, or both, without an appreciable quantity of free fatty acid or water is improved in regard to its capacity to mix with the other ingredients in a baker's mixture by adding thereto a relatively small amount e.g. 0,1 to 0,2 per cent of mono- or di-acid glyceride, or both. The added glycerides may be the stearates. The shortening may be made from cottonseed or other vegetable or animal oils or fats. Alternatively, the di-acid glyceride may be formed in the oil or fat or both as distinguished from adding it by causing the oil or fat or both to react with glycerine, e.g. by introducing the glycerine during the deodorizing treatment.ALSO:Shortening consisting of substantially 100 per cent fat, or both, or oil without an appreciable quantity of free fatty acid or water is improved in regard to its capacity to mix with the other ingredients in a baker's mixture by adding thereto a relatively small amount e.g., 0,1 to 0,2 per cent of mono- or di-acid glyceride, or both. The added glycerides may be the stearates. The shortening may be made from cottonseed or other vegetable or animal oils or fats. Alternatively, the di-acid glyceride may be formed in the oil or fat, or both, as distinguished from adding it by causing the oil or fat, or both, to react with glycerine, e.g. by introducing the glycerine during the deodorizing treatment.
GB1201/33A 1932-08-22 1933-01-13 Improvements in or relating to processes of improving shortening and the improved shortening resulting therefrom Expired GB413343A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US413343XA 1932-08-22 1932-08-22

Publications (1)

Publication Number Publication Date
GB413343A true GB413343A (en) 1934-07-13

Family

ID=21915966

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1201/33A Expired GB413343A (en) 1932-08-22 1933-01-13 Improvements in or relating to processes of improving shortening and the improved shortening resulting therefrom

Country Status (1)

Country Link
GB (1) GB413343A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2499586A (en) * 1948-01-22 1950-03-07 Ford Bacon & Davis Inc Method of making culinary mixes
DE1143163B (en) * 1956-08-31 1963-02-07 Unilever Nv Process for the production of a liquid, non-settling shortening with improved baking properties
GB2350618A (en) * 1999-06-01 2000-12-06 Danisco Shortening systems comprising a non-hydrogenated vegetable oil and either a stearine fraction or a saturated fatty acid diglyceride

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2499586A (en) * 1948-01-22 1950-03-07 Ford Bacon & Davis Inc Method of making culinary mixes
DE1143163B (en) * 1956-08-31 1963-02-07 Unilever Nv Process for the production of a liquid, non-settling shortening with improved baking properties
GB2350618A (en) * 1999-06-01 2000-12-06 Danisco Shortening systems comprising a non-hydrogenated vegetable oil and either a stearine fraction or a saturated fatty acid diglyceride

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