GB458581A - Improvements in or relating to processes of improved shortening, and the improved shortening resulting therefrom - Google Patents

Improvements in or relating to processes of improved shortening, and the improved shortening resulting therefrom

Info

Publication number
GB458581A
GB458581A GB6915/35A GB691535A GB458581A GB 458581 A GB458581 A GB 458581A GB 6915/35 A GB6915/35 A GB 6915/35A GB 691535 A GB691535 A GB 691535A GB 458581 A GB458581 A GB 458581A
Authority
GB
United Kingdom
Prior art keywords
glyceride
glycerine
shortening
mixture
excess
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
GB6915/35A
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.)
IND PATENTS CORP
Industrial Patents Corp
Original Assignee
IND PATENTS CORP
Industrial Patents Corp
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 IND PATENTS CORP, Industrial Patents Corp filed Critical IND PATENTS CORP
Publication of GB458581A publication Critical patent/GB458581A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

In preparing a mono- or diacid glyceride or a mixture thereof for use in shortening, 100 parts by weight of hydrogenated soya bean oil are heated with 30 parts of glycerine to 550 DEG F. until all the glycerine that will be absorbed is taken up, the excess of glycerine being then settled off and the product deodorized in a current of steam under vacuum. Reference has been directed by the Comptroller to Specifications 425,980, and 425,981, [Group I].ALSO:The process described in the parent Specification is modified by adding to the shortening as the mono- or diacid glyceride or mixture thereof, that prepared by reacting hydrogenated soya bean oil with an excess of glycerine, this glyceride or glyceride mixture acting as a rancidity-preventing agent. The amount of glyceride added may be about 5 per cent. Reference has been directed by the Comptroller to Specifications 425,980 and 425,981, [both in Group I].ALSO:The process described in the parent Specification is modified by adding to the shortening as the mono- or diacid glyceride or mixture thereof, that prepared by reacting hydrogenated soya bean oil with an excess of glycerine, this glyceride or glyceride mixture acting as a rancidity-preventing agent. The amount of glyceride used may be about 5 per cent. The glyceride may be prepared by heating to 550 DEG F. 100 parts by weight of hydrogenated soya bean oil with 30 parts of glycerine until all the glycerine that will be absorbed is taken up, settling off the excess glycerine and deodorizing in a current of steam under vacuum. Reference has been directed by the Comptroller to Specifications 425,980 and 425,981.
GB6915/35A 1934-09-20 1935-03-05 Improvements in or relating to processes of improved shortening, and the improved shortening resulting therefrom Expired GB458581A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US458581XA 1934-09-20 1934-09-20

Publications (1)

Publication Number Publication Date
GB458581A true GB458581A (en) 1936-12-14

Family

ID=21940237

Family Applications (1)

Application Number Title Priority Date Filing Date
GB6915/35A Expired GB458581A (en) 1934-09-20 1935-03-05 Improvements in or relating to processes of improved shortening, and the improved shortening resulting therefrom

Country Status (1)

Country Link
GB (1) GB458581A (en)

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