GB207551A - Process for treating fats or oils - Google Patents

Process for treating fats or oils

Info

Publication number
GB207551A
GB207551A GB29639/23A GB2963923A GB207551A GB 207551 A GB207551 A GB 207551A GB 29639/23 A GB29639/23 A GB 29639/23A GB 2963923 A GB2963923 A GB 2963923A GB 207551 A GB207551 A GB 207551A
Authority
GB
United Kingdom
Prior art keywords
oil
oils
inert gas
absorbed air
oxygen
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
GB29639/23A
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.)
PETER MOELLER HEYERDAHL
Original Assignee
PETER MOELLER HEYERDAHL
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 PETER MOELLER HEYERDAHL filed Critical PETER MOELLER HEYERDAHL
Publication of GB207551A publication Critical patent/GB207551A/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
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up

Abstract

Fats and oils such as codliver oil, other fish oils, olive oil, and coconut oil are preserved by blowing the oil or molten fat in fine jets at low temperature through an inert gas, so that the absorbed air or oxygen is removed and replaced by the inert gas. Preferably the temperature is below atmospheric, the inert gas is under pressure, and the oil is first placed under reduced pressure to remove absorbed air or oxygen. Specification 7378/00, [Class 14, Beverages], and "frothing oils" produced by saturating cod-liver oil or other oils with carbon-dioxide and storing them under pressure are referred to. The Specification as open to inspection under Sect. 91 (3) (a) comprises also initial treatment with steam to remove absorbed air, followed by injection of carbon dioxide or nitrogen, and storage in hermetically sealed vessels. This subject-matter does not appear in the Specification as accepted.
GB29639/23A 1922-11-25 1923-11-24 Process for treating fats or oils Expired GB207551A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NO207551X 1922-11-25

Publications (1)

Publication Number Publication Date
GB207551A true GB207551A (en) 1925-05-25

Family

ID=19904787

Family Applications (1)

Application Number Title Priority Date Filing Date
GB29639/23A Expired GB207551A (en) 1922-11-25 1923-11-24 Process for treating fats or oils

Country Status (1)

Country Link
GB (1) GB207551A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996031582A1 (en) * 1995-04-06 1996-10-10 Bonazelli, Marco Vegetable oil for the preparation of pastry
EP0974270A1 (en) * 1998-07-21 2000-01-26 Vivo S.r.l. Method for preservation of olive oil
WO2012160226A1 (en) * 2011-05-25 2012-11-29 Universitat De Les Illes Balears Method for preventing total or partial crystallization of olive oil during storage at low temperature
WO2018156541A1 (en) * 2017-02-21 2018-08-30 Whitewave Services, Inc. System and method for mixing polyunsaturated fatty acids into a fluid food product
US10279322B2 (en) 2017-02-21 2019-05-07 Whitewave Services, Inc. System and method for mixing polyunsaturated fatty acids into a fluid food product
US11311022B2 (en) 2017-02-21 2022-04-26 Whitewave Services, Inc. System and method for mixing polyunsaturated fatty acids into a fluid food product

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996031582A1 (en) * 1995-04-06 1996-10-10 Bonazelli, Marco Vegetable oil for the preparation of pastry
US5972400A (en) * 1995-04-06 1999-10-26 Marco Bonazelli Vegetable oil for the preparation of pastry
EP0974270A1 (en) * 1998-07-21 2000-01-26 Vivo S.r.l. Method for preservation of olive oil
US6331643B1 (en) 1998-07-21 2001-12-18 Vivo S.R.L. Method for preservation of olive oil
WO2012160226A1 (en) * 2011-05-25 2012-11-29 Universitat De Les Illes Balears Method for preventing total or partial crystallization of olive oil during storage at low temperature
ES2393470A1 (en) * 2011-05-25 2012-12-21 Universitat De Les Illes Balears Method for preventing total or partial crystallization of olive oil during storage at low temperature
WO2018156541A1 (en) * 2017-02-21 2018-08-30 Whitewave Services, Inc. System and method for mixing polyunsaturated fatty acids into a fluid food product
US10279322B2 (en) 2017-02-21 2019-05-07 Whitewave Services, Inc. System and method for mixing polyunsaturated fatty acids into a fluid food product
US11311022B2 (en) 2017-02-21 2022-04-26 Whitewave Services, Inc. System and method for mixing polyunsaturated fatty acids into a fluid food product

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