GB474717A - Improvements in the manufacture of plastic dispersions of the water-in-oil type - Google Patents

Abstract

Esters of polyhydric alcohols, particularly glycerol, and higher fatty acids containing at least 8 carbon atoms, which contain at least one free hydroxyl group of the alcohol and at least one polymerized and/or oxidized fatty acid radicle are prepared by treating, for example, 100 pts. of polymerized and/or oxidized fatty acids, prepared according to Specification 187,299, [Class 91], with 30 pts. of anhydrous glycerol, the mixture being stirred and heated to 180--200 DEG C. in an atmosphere of carbon dioxide. A catalyst such as tin granules may be present. The reaction is continued until a sample, freed from excess glycerol, has the desired saponification number, e.g. when about 70 per cent of the original triglycerides are converted to mono- and di-glycerides. Specification 431,065, [Group VI], also is referred to.ALSO:Dry plastic dispersions of the water-in-oil type for use as foodstuffs or in their manufacture e.g. margarine, cake batters, shortenings &c. are obtained by dispersing water or aqueous liquids in edible fats or oil-fat mixtures melting above 10 DEG C. with the aid of emulsifying agents comprising esters of polyhydric alcohols, particularly glycerol, and higher fatty acids containing at least 8 carbon atoms, the esters containing at least one unsubstituted hydroxyl group of the alcohol and at least one polymerized and/or oxidized fatty acid radicle, cooling the product and plastifying it by rolling and/or kneading. Glycerol may be wholly or partly replaced by glycol, erithritrol, mannitol or sorbitol, and other emulsifying agents, such as mono- or diglycerides of higher fatty acids, fatty acid esters of poly-glycerols or lethicin, may also be added. The emulsifying agents may be prepared by treating 100 pts. of an emulsion oil prepared according to Specification 187,299, [Class 1 (i)], and comprising oxidized and/or polymerized fatty acids with 30 pts. of anhydrous glycerol, the mixture being stirred and heated to 180--200 DEG C. in an atmosphere of carbon dioxide. A catalyst such as tin granules may be present. The reaction is continued until a sample, freed from excess glycerol, has the desired saponification number, e.g. when about 70 per cent of the original triglycerides are converted into mono- or di-glycerides. If desired, the triglycerides may be removed, e.g. by treatment with suitable solvents. 5 to 15 pts. of this emulsifying agent are dissolved in 1000 pts. of a molten mixture of cotton seed and cocoanut oils. 200 pts. of skim milk, acidified with bacteria, are dispersed in the above mixture. Salt, colouring matter, &c., may be added at any stage, and the dispersed product is immediately cooled below its melting point and kneaded. The emulsifying agents may also be used to prepare bakery shortenings according to Specification 431,065, [Group VI].ALSO:Dry plastic dispersions of the water-in-oil type for use as foodstuffs or in their manufacture, e.g. margarine, cake batters, shortenings &c. are obtained by dispersing water or aqueous liquids in edible fats or oil-fat mixtures melting above 10 DEG C. with the aid of emulsifying agents comprising esters of polyhydric alcohols, particularly glycerol, and higher fatty acids containing at least 8 carbon atoms, the ester containing at least one unsubstituted hydroxy group of the alcohol and at least one polymerized and/or oxidized fatty acid radicle, cooling the product and plastifying it by rolling and/or kneading. Glycerol may be wholly or partially replaced by glycol, erithritol, mannitol, or sorbitol, and other emulsifying agents such as mono- or di-glycerides of higher fatty acids, fatty acid esters of polyglycerols or lecithin may also be added. 5 To 15 pts. of an emulsifying agent comprising the glycerides of polymerized and/or oxidized fatty acids are dissolved in 1000 pts. of a molten mixture of cotton seed and coconut oils. 200 Pts. of skim milk, acidified with bacteria, are dispersed in the above mixture. Salt, colouring matter &c. may be added at any stage and the product is immediately cooled below its melting point and kneaded. The emulsifying agents may also be used to prepare bakery shortenings according to Specification 431,065. Specification 187,299, [Class 81 (i)], also is referred to.