GB158175A - Improved process of compounding fats and oils - Google Patents
Improved process of compounding fats and oilsInfo
- Publication number
- GB158175A GB158175A GB1358220A GB1358220A GB158175A GB 158175 A GB158175 A GB 158175A GB 1358220 A GB1358220 A GB 1358220A GB 1358220 A GB1358220 A GB 1358220A GB 158175 A GB158175 A GB 158175A
- Authority
- GB
- United Kingdom
- Prior art keywords
- stearin
- cooling
- melting
- point
- temperature slightly
- 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
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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
A homogeneous nonliquating product is obtained by melting a "hard" fat, such as stearin, with preferably 3 to 6 times its weight of fluid vegetable oils, such as cotton-seed oil, soy-bean oil, or pea-nut oil, and cooling the melt slowly for at least thirty minutes with continual agitation from a temperature slightly above the melting-point of the hard fat to a temperature slightly below its point of crystallization. The initial cooling may be rapid, but the final cooling, which in the case of stearin extends from 115-116 DEG F. to 90 DEG F., should occupy 30-60 minutes. The process is facilitated by the addition of a small amount of the previously-formed congealed mixture, which acts as a starter, or by conducting the final cooling in a vessel already used for the purpose. Natural or artificial products containing stearin may be used instead of stearin alone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1358220A GB158175A (en) | 1920-05-17 | 1920-05-17 | Improved process of compounding fats and oils |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1358220A GB158175A (en) | 1920-05-17 | 1920-05-17 | Improved process of compounding fats and oils |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB158175A true GB158175A (en) | 1921-02-03 |
Family
ID=10025572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1358220A Expired GB158175A (en) | 1920-05-17 | 1920-05-17 | Improved process of compounding fats and oils |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB158175A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004016091A2 (en) * | 2002-08-16 | 2004-02-26 | Land O'lakes, Inc. | A method of forming a non-fractionated, room-temperature pourable butter |
-
1920
- 1920-05-17 GB GB1358220A patent/GB158175A/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004016091A2 (en) * | 2002-08-16 | 2004-02-26 | Land O'lakes, Inc. | A method of forming a non-fractionated, room-temperature pourable butter |
| WO2004016091A3 (en) * | 2002-08-16 | 2004-03-25 | Land O Lakes Inc | A method of forming a non-fractionated, room-temperature pourable butter |
| US7279191B2 (en) | 2002-08-16 | 2007-10-09 | Land O'lakes, Inc. | Method of forming a non-fractionated, room temperature pourable butter |
| US8293310B2 (en) | 2002-08-16 | 2012-10-23 | Land O'lakes, Inc. | Method of forming a non-fractionated, room-temperature pourable butter |
| US8329245B2 (en) | 2002-08-16 | 2012-12-11 | Land O'lakes, Inc. | Method of forming a non-fractionated, room-temperature pourable butter |
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