CH348862A - Process for preparing emulsions from lipids in aqueous alcohol - Google Patents

Process for preparing emulsions from lipids in aqueous alcohol

Info

Publication number
CH348862A
CH348862A CH348862DA CH348862A CH 348862 A CH348862 A CH 348862A CH 348862D A CH348862D A CH 348862DA CH 348862 A CH348862 A CH 348862A
Authority
CH
Switzerland
Prior art keywords
aqueous alcohol
emulsions
lipids
lipoid
addition
Prior art date
Application number
Other languages
German (de)
Inventor
Heinz Buer Carl
Original Assignee
Carl Heinz Buer Chemisch Pharm
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 Carl Heinz Buer Chemisch Pharm filed Critical Carl Heinz Buer Chemisch Pharm
Publication of CH348862A publication Critical patent/CH348862A/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C14—SKINS; HIDES; PELTS; LEATHER
    • C14C—CHEMICAL TREATMENT OF HIDES, SKINS OR LEATHER, e.g. TANNING, IMPREGNATING, FINISHING; APPARATUS THEREFOR; COMPOSITIONS FOR TANNING
    • C14C9/00—Impregnating leather for preserving, waterproofing, making resistant to heat or similar purposes
    • C14C9/02—Impregnating leather for preserving, waterproofing, making resistant to heat or similar purposes using fatty or oily materials, e.g. fat liquoring
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Colloid Chemistry (AREA)

Description

  

  Verfahren zum Herstellen von Emulsionen aus Lipoiden in     wässrigem        Alkohol       Die Herstellung von Emulsionen aus Lipoiden in       wässrigem    Alkohol ist bekannt. Um hochprozentige  Emulsionen von Lipoiden in     wässrigem    Alkohol her  stellen zu können, verfährt man in der Weise, dass  man das Lipoid unter ständigem Rühren in eine hoch  erhitzte Lösung von Alkohol in Wasser gibt,

   die     min-          destens    6     %        Zucker        enthält.        Als        Zucker        kommen        in     Frage:

       Pentosen,        Hexosen,        Disaccharide,        Oligosaccha-          ride.    Nach diesem Versuch lassen sich Emulsionen       mit        einem        Gehalt        bis        15        %        Lipoid        bei        einer        Alkohol-          konzentration        von        10        bis        20     <RTI  

   ID="0001.0034">   %        herstellen.        Die        Stabili-          tät    dieser Emulsionen ist jedoch ungenügend.  



  Es wurde nun gefunden, dass man Emulsionen  von Lipoiden in     wässrigem    Alkohol mit verbesserter  Stabilität erhält, wenn man dafür sorgt, dass eine ge  ringe Menge     Neutralfett    zugegen ist. Diese verbesserte  Stabilität kann darauf zurückgeführt werden, dass die  feinen     Lipoidteilchen    vom     Neutralfett    in Form eines  sehr dünnen Filmes überzogen sind, der die     hydro-          phoben    Gruppen der     Lipoidmoleküle    abdeckt und  dadurch erst die Herstellung hochprozentiger sta  biler     Lipoidemulsionen    erlaubt.

   Am besten verwendet  man     Neutralfette,    mit welchen die Lipoide in der  Natur vergesellschaftet vorkommen. Ein solches       Neutralfett    kann dem zu     emulgierenden    fettfreien  Lipoid zugesetzt werden, oder aber man befreit das  Lipoid bei seiner Aufbereitung nicht vollständig von  dem anhaftenden     Neutralfett.    Man verfährt also bei  spielsweise so, dass man dem Lipoid, z.

   B. einem       Phosphatid,    wie     Lecithin,    welches     emulgiert    werden  soll, eine kleine Menge des Öles zusetzt, welches dem       Rohlecithin    durch Aceton entzogen wurde, oder aber  man führt bei der     Aufbereitung    des     Rohlecithins    die  Extraktion mit Aceton nicht bis zum Ende durch.  



  Die gewonnenen Emulsionen können zur     Behand=          lung    von Häuten, in der Schokoladen- und Süss  warenindustrie und in der kosmetischen Industrie  zur Herstellung von Cremes usw. verwendet werden.    <I>Beispiel</I>  150 g fettfreies     Lecithin    werden in 15     fl/aigem    Al  kohol in einem geeigneten Rührwerk oder einer ähn  lichen Vorrichtung zur Emulsion gebracht. Nach  Beendigung des     maschinellen        Emulgierens    ist die zu  nächst entstehende Emulsion unstabil.

   Setzt man der  gleichen     Lecithinmenge    eine kleine Menge des Öles  zu (etwa 1 g), welches dem     Rohlecithin    vorher mit  Aceton entzogen wurde, so entsteht eine völlig sta  bile, hochprozentige Emulsion.



  Method for Preparing Emulsions from Lipoids in Aqueous Alcohol The preparation of emulsions from lipoids in aqueous alcohol is known. In order to be able to produce high-percentage emulsions of lipoids in aqueous alcohol, the procedure is to add the lipoid to a highly heated solution of alcohol in water with constant stirring,

   which contains at least 6% sugar. Possible sugars are:

       Pentoses, hexoses, disaccharides, oligosaccharides. According to this experiment, emulsions with a lipoid content of up to 15% can be produced at an alcohol concentration of 10 to 20 <RTI

   ID = "0001.0034"> create%. However, the stability of these emulsions is insufficient.



  It has now been found that emulsions of lipids in aqueous alcohol are obtained with improved stability if it is ensured that a small amount of neutral fat is present. This improved stability can be attributed to the fact that the fine lipoid particles are covered by the neutral fat in the form of a very thin film that covers the hydrophobic groups of the lipoid molecules and only allows the production of high-percentage stable lipoid emulsions.

   It is best to use neutral fats, with which the lipoids occur in nature. Such a neutral fat can be added to the fat-free lipoid to be emulsified, or the lipoid is not completely freed from the adhering neutral fat during its preparation. So one proceeds, for example, so that the lipoid, z.

   B. a phosphatide, such as lecithin, which is to be emulsified, adds a small amount of the oil that was removed from the crude lecithin by acetone, or the extraction with acetone is not carried out to the end when the crude lecithin is prepared.



  The emulsions obtained can be used for the treatment of skins, in the chocolate and confectionery industry and in the cosmetic industry for the production of creams, etc. <I> Example </I> 150 g of fat-free lecithin are emulsified in 15-liter alcohol in a suitable stirrer or similar device. After the machine emulsification has ended, the next emulsion that is formed is unstable.

   If you add a small amount of the oil (about 1 g), which was previously removed from the raw lecithin with acetone, to the same amount of lecithin, a completely stable, high-percentage emulsion results.

Claims (1)

PATENTANSPRUCH Verfahren zum Herstellen von Emulsionen aus Lipoiden in wässrigem Alkohol, dadurch gekenn zeichnet, dass man dafür sorgt, dass eine geringe Menge Neutralfett zugegen ist. UNTERANSPRÜCHE 1. Verfahren nach Patentanspruch, dadurch ge kennzeichnet, dass man unvollständig entfettete Li poide verwendet. 2. Verfahren nach Patentanspruch, gekennzeich net durch die Anwendung von höchstens 2511/eigen wässrigen Alkohollösungen. 3. Verfahren nach Patentanspruch, gekennzeich net durch die Anwendung solcher Mengen an Lipoid, dass eine mindestens 5 o/oige Emulsion anfällt. 4. PATENT CLAIM A process for producing emulsions from lipoids in aqueous alcohol, characterized in that it is ensured that a small amount of neutral fat is present. SUBClaims 1. The method according to claim, characterized in that incompletely defatted Li poide is used. 2. The method according to claim, characterized by the use of a maximum of 2511 / own aqueous alcohol solutions. 3. The method according to claim, characterized by the use of such amounts of lipoid that an at least 5 o / o emulsion is obtained. 4th Verfahren nach Patentanspruch, gekennzeich net durch den Zusatz von Pentosen. 5. Verfahren nach Patentanspruch, gekennzeich net durch den Zusatz von Hexosen. 6. Verfahren nach Patentanspruch, gekennzeich net durch den Zusatz von Disacchariden. 7. Verfahren nach Patentanspruch, gekennzeich net durch den Zusatz von Oligosacchariden. Method according to claim, characterized by the addition of pentoses. 5. The method according to claim, characterized by the addition of hexoses. 6. The method according to claim, characterized by the addition of disaccharides. 7. The method according to claim, characterized by the addition of oligosaccharides.
CH348862D 1955-12-17 1956-10-06 Process for preparing emulsions from lipids in aqueous alcohol CH348862A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE348862X 1955-12-17

Publications (1)

Publication Number Publication Date
CH348862A true CH348862A (en) 1960-09-15

Family

ID=6257814

Family Applications (1)

Application Number Title Priority Date Filing Date
CH348862D CH348862A (en) 1955-12-17 1956-10-06 Process for preparing emulsions from lipids in aqueous alcohol

Country Status (1)

Country Link
CH (1) CH348862A (en)

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