GB378373A - Method of producing improved margarine and like edible fat emulsions, and improved margarine and like edible fat emulsions produced thereby - Google Patents

Abstract

For producing improved margarine and like edible fat emulsions, particularly for preventing "weeping" of these emulsions there is added thereto relatively small amounts of an acyl or alkyl derivative of a polyhydroxy compound in which derivative the acyl or alkyl group or groups include at least six carbon atoms and is or are joined through oxygen to the group derived from the polyhydroxy compound in which there remains one or more free hydroxyl groups except in the case of glycerol derivatives in which case there must remain two free hydroxyl groups, and wherein the hydrophyllic character of the group derived from the polyhydroxy compound is insufficient to balance the lipophyllic character of the acyl or alkyl group or groups. Suitable substances referred to are: the monoglycerides of palmitic, stearic, lauric and oleic acids, monocetyl ether of glycerol, mono-myristyl glycerol, mono-myristyl diethylene glycol, mono-melissyl ester of diethylene glycol, mono-oleyl ester of diethylene glycol, diethylene glycol monostearate, monopalmityl diglycerol, mono-oleyl diglycerol, 1-6 dilauryl diglycerol, acyl and alkyl derivatives of sugars such as dextrose, sucrose, mannitol, sorbitol, polyglycerols and similar hydroxy compounds in which the lipophyllic character of the acyl or alkyl group or groups predominates. The proportion of the additional substances is preferably about ,5 per cent but it is stated that quantities as low as ,2 per cent have a marked effect and further that amounts considerably in excess of 1 per cent may be used if the additional substance is introduced into the margarine after the margarine has been crystallized. The additional substance may be emulsified with the principal oleaginous and aqueous ingredients in the liquid stage or is formed with a liquid substance into a paste which is kneaded into the margarine after the oleaginous and aqueous substances have been formed into an emulsion and the emulsion has been stabilized to form a solid plastic product, e.g. monostearyl glycerol may be emulsified with milk or water to form the paste. An emulsion may be made in the usual way with soft and hard oils and milk, keeping out a small proportion of the soft oils in which is melted the selected additional substance and the mixture added to the emulsion. The emulsions include all types of edible emulsions of oleaginous and aqueous substances, the oleaginous substance may be of vegetable or animal origin or mixtures thereof, and the aqueous substance may be sweet, soured or cultured milk, water, or brine, &c. Examples are described in which margarine is manufactured from (a) coco nut oil, hardened vegetable oil, cotton seed oil and cultured milk, (b) oleo-stearine, lard, cotton seed oil, hydrogenated coco nut oil and cultured milk, and in which "puff paste" is made from oleostearine, cotton seed oil, and water, monostearyl glycerol being the additional substance in each case. Specification 366,909 is referred to. Reference has been directed by the Comptroller to Specifications 285,880, 329,266, and 339,558, [all in Class 81 (i), Disinfecting &c.].