Classifications

• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C5/00—Candles
  • C11C5/002—Ingredients

Definitions

• the present invention relates to oils and, more particularly, to olive oils and similar oils used for burning to provide illumination.
• oils such as olive oil
• candles such as wax candles
• oils typically burn very cleanly with a clear and strong flame.
• oils such as rose hip oil, wheat germ oil, apricot kernel oil, avocado oil, sunflower oil, evening primrose oil, jojoba oil, corn germ oil, mineral oil and especially olive oil are, in many applications, the preferred medium.
• oils being liquid at room temperature, suffer from a major disadvantage relative to candles in the realm of convenience.
• the oils such as olive oil
• the use of oils thus requires considerable attention and is very time-consuming, at best, and may produce quite a mess if due care is not taken.
• the additives can include compounds of the formula R1-X, wherein R1 is a hydrocarbon radical having from about 5 to about 37 carbon atoms and X can be hydroxyl or carboxyl.
• Tsaras suffers from the disadvantage that it requires a gelatinizing agent as well as additives to improve the characteristics, i.e., strengthen or soften the candle body, lessen its tendency to exude oil, improve the dissolution of ethyl cellulose in the glyceride, as so on.
• Tsaras does not contemplate the use of his additives to replace the gelatinizing agent, ethyl cellulose.
• the gelatinizing agent, ethyl cellulose must be present in an amount from about 6-55%.
• a transparent combustible material suitable for candle bodies includes a straight chain aliphatic amide with light mineral oil and a short chain primary alcohol. Alternatively, natural oils, such as olive oil, can be utilized.
• the polyamide which is a long chain linear amide resin polymer derived from the reaction of dimerized linoleic acid with di- or polyamine, such as Versamide 940, serves as the gelatinizing agent. 7-30% of an alcohol may be added to overcome the greasy or oilu surface characteristics of the gel and to improve the combusion characteristics of the composition.
• a fatty acid such as 12-hydroxy stearic acid, can be incorporated in the material to cheapen it, improve its stiffness and improve its burning characteristics.
• oils such as olive oil
• a composition for use in illumination including: (a) at least one oil; and (b) a gelatinizing composition consisting exclusively of at least one gelatinizing agent having 15 or more carbons, selected from the group consisting of fatty acids and fatty acid derivatives, in a concentration between about 0.3 and 30 mass percent, sufficient to gelatinize said at least one oil.
• the gelatinizing agent is a fatty alcohol which is selected from the group consisting of 1-Pentadecanol, Cetyl Alcohol, 1-Heptadecanol, Stearyl Alcohol, Nonadecanol, Arachidyl Alcohol, Heneicosanol, Behenyl Alcohol, Lignoceryl Alcohol, 1-Pentacosanol, 1-Hexacosanol, 1-Heptacosanol, 1-Octacosanol, 1-Triacontanol, C-40 straight chain fatty alcohol (CH3(CH2CH2)19CH2OH) and C-50 straight chain fatty alcohol (CH3(CH2CH2)24CH2OH).
• the gelatinizing agent is 12-Hydroxy Stearic acid.
• the present invention successfully addresses the shortcomings of the presently known configurations by providing olive oil in a solid, or gelatinized, state which is easy to transport and easy to deploy for lighting.
• the olive oil which is normally liquid at room temperature, is gelatinized through the addition at elevated temperatures of suitable quantities of one or more fatty alcohols, saturated or unsaturated fatty acids or fatty acid derivatives and similar other compounds which serve to dramatically raise the oil's viscosity causing it to behave essentially as a solid.
• suitable quantities of one or more fatty alcohols, saturated or unsaturated fatty acids or fatty acid derivatives and similar other compounds which serve to dramatically raise the oil's viscosity causing it to behave essentially as a solid.
• no more than 1.6% gelatinizing agent need be incorporated in the oil.
• the present invention is of an article of manufacture which includes an oil, such as olive oil, and a gelatinizing composition.
• the resulting article is a high viscosity oil which is candle-like in its properties and which can, as a result, be handled in a way which is similar to the handling of a conventional wax candle.
• the preferred oil is olive oil and, for ease of presentation and convenience, the description which follows is largely concerned with olive oil.
• Olive oil is a fixed oil obtained from ripe olives, the fruit of the cultivated olive tree Olea europaea L., Oleaceae. Olive oil is produced almost exclusively in the countries adjoining the Mediterranean Sea, with Spain being the largest producer. To produce olive oil, whole olives are crushed in edge runner mills and the oil is expressed in open hydraulic presses.
• the composition of olive oil varies slightly but generally is made up primarily of mixed glycerides of oleic acid (83.5%), of palmitic acid (9.4%), of linoleic acid (4.0%), of stearic acid (2.0%) and of arachidic acid (0.9%). Minor constituents of olive oil are squalene (up to 0.7%) and phytosterol and tocopherols (about 0.2%).
• Olive oil is used primarily as food in salads, with sardines, for cooking and baking. It is also used in the manufacture of soaps, textile lubricants, sulfonated oils, cosmetics and pharmaceutical preparations.
• the present invention involves the use of olive oil for illumination, which is today a relatively minor use of olive oil.
• a composition according to the present invention is formed by mixing olive oil with a gelatinizing composition consisting exclusively of one or more saturated fatty alcohol, saturated or unsaturated fatty acid or fatty acid derivative and similar other compounds having 15 or more carbons in a concentration between about 0.3 and 30 mass percent sufficient to gelatinize the olive oil.
• the gelatinizing composition is present in a concentration between about 0.3 and 15 mass%, and most preferably, between about 0.3 and 16. mass%.
• the mixing of the olive oil and the one or more fatty alcohols and the like preferably takes place at an elevated temperature, such as about 60-120°C, depending on the melting point of the gelatinizing additive, and is accompanied by suitable mixing.
• an elevated temperature such as about 60-120°C, depending on the melting point of the gelatinizing additive
• the gelatinization of the olive oil depends on the length of the fatty alcohol or alcohols, saturated or unsaturated fatty acids or fatty acid derivatives and similar other compounds added and the amount of fatty alcohol, saturated or unsaturated fatty acids or fatty acid derivatives and similar other compounds added to a given amount of olive oil, i.e, the concentration of the gelatinizing compound.
• Various fatty alcohols are suitable according to the present invention. These include, but are not limited to 1-Pentadecanol, Cetyl Alcohol, 1-Heptadecanol, Stearyl Alcohol, Nonadecanol, Arachidyl Alcohol, Heneicosanol, Behenyl Alcohol, Lignoceryl Alcohol, 1-Pentacosanol, 1-Hexacosanol, 1-Heptacosanol, 1-Octacosanol, 1-Triacontanol, C-40 straight chain fatty alcohol (CH3(CH2CH2)19CH2OH) and C-50 straight chain fatty alcohol (CH3(CH2CH2)24CH2OH).
• one or more of the following fatty alcohols is or are used: Nonadecanol, Arachidyl Alcohol, Heneicosanol, Behenyl Alcohol, Lignoceryl Alcohol, 1-Pentacosanol, 1-Hexacosanol, 1-Heptacosanol, 1-Octacosanol, 1-Triacontanol, C-40 straight chain fatty alcohol (CH3(CH2CH2)19CH2OH) and C-50 straight chain fatty alcohol (CH3(CH2CH2)24CH2OH).
• one or more of the following fatty alcohols are used: Behenyl Alcohol, Lignoceryl Alcohol, 1-Pentacosanol, 1-Hexacosanol, 1-Heptacosanol, 1-Octacosanol, 1-Triacontanol, C-40 straight chain fatty alcohol (CH3(CH2CH2)19CH2OH) and C-50 straight chain fatty alcohol (CH3(CH2CH2)24CH2OH).
• fatty alcohols 1-Heptacosanol, 1-Octacosanol, 1-Triacontanol, C-40 straight chain fatty alcohol (CH3(CH2CH2)19CH2OH) and C-50 straight chain fatty alcohol (CH3(CH2CH2)24CH2OH).
• Various unsaturated fatty acids and derivatives are suitable according to the present invention. These include, but are not limited to Stearic acid, Hexacosanoic acid, Stearic acid ethyl ester, Stearic acid methyl ester, Stearic acid propyl ester, Stearic anhydride, Alpha hydroxy stearic acid, C16-24 Triglycerides, 12-Hydroxy stearic acid, 1-Monopalmitoyl-rac-glyceride, 1,3 Dipalmitin, 1,2 Dipalmitoyl-3-myristoyl-rac-glycerol and hexdecanedioic acid.
• saturated fatty acids and derivatives are suitable according to the present invention. These include, but are not limited to Linoleyl alcohol.
• Olive oil was heated to about 60-120°C, depending on the melting point of the gelatinizing additive. A pre-determined amount of one of ten fatty alcohols was added to the olive oil while mixing. Mixing was continued at the elevated temperature until a homogeneous solution was obtained. The mixing was then stopped and the mixture was allowed to cool to room temperature. The mixture was checked to see whether it gelatinized (Tables 1, 1A and 1B). In those cases where the composition gelatinized, The amount of time that it took to get viscous was measured (Tables 2 and 2A). Finally, the viscosity of the various compositions was measured (Table 3).
• Cetyl Alcohol was found to be effective at a mass percentage of more than about 4 percent
• Stearyl Alcohol was found to be effective at a mass percentage of more than about 2 percent
• 1-Hexacosanol was found to be effective at a mass percentage of more than about 0.05 percent.

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Cited By (26)

Citations (8)

• 1995
  • 1995-05-24 EP EP95108006A patent/EP0685554A1/de not_active Withdrawn

Patent Citations (8)

Non-Patent Citations (5)

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