GB513514A - Process for controlling the odour or flavour of edible oils and fats - Google Patents

Process for controlling the odour or flavour of edible oils and fats

Info

Publication number
GB513514A
GB513514A GB3465637A GB3465637A GB513514A GB 513514 A GB513514 A GB 513514A GB 3465637 A GB3465637 A GB 3465637A GB 3465637 A GB3465637 A GB 3465637A GB 513514 A GB513514 A GB 513514A
Authority
GB
United Kingdom
Prior art keywords
oil
yeast
enzyme
plasmolysed
oils
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
GB3465637A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB3465637A priority Critical patent/GB513514A/en
Publication of GB513514A publication Critical patent/GB513514A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead

Abstract

513,514. Purifying fatty oils ; shortening agents. RENNER, H. O. Dec. 14, 1937, No. 34656. [Class 91] Oils and fats are freed from undesirable odour and flavour by treating with an enzyme originating in micro-organisms, under conditions to avoid fermentation. Impurities removed consist mainly of cleavage products of unsaturated glycerides, short chain aldehydes, high molecular aldehydes, keto-compounds formed from proteins, and volatile carboxylic acids. Fatty oils treated are, peanut, cottonseed oil, lard, or the enzyme-oxidized oils described in Specification 423,971. Bacteria, yeast, moulds ; yeast or mould juices ; autolysates, or plasmolysed yeasts are used. About 2 per cent. of a plasmolysing agent such as sodium chloride, glycerine, sugar, or calcium chloride solution is used. The treating conditions are controlled to avoid fermentation by adjusting pH value to about 6.5 by keeping the reaction period short, adding neutralising agents, or by pasteurization before treatment. In examples, (1) peanut oil is mixed with an equal amount of water at 24‹C. and plasmolysed compressed yeast is added with stirring for 4“ hours, while increasing the temperature to 35‹C. After standing at room temperature, the treated oil is separated by centrifuging. (2) An enzyme-oxidized peanut oil made by the process described in Specification 423,971 is treated with water and plasmolysed yeast at 24‹C. 'for 5 mins., the pH value being maintained at 6.5. The oil is separated, and is unchanged in peroxidized oil content. (3) An enzyme-oxidized peanut oil is mixed with dilute calcium chloride solution containing enzyme-active soya bean flour, the mixture being of pH value 5.5, is pasteurized by agitating at 65‹C. for “ hour, and then cooled to 37‹C. Plasmolysed yeast is added and the mixture maintained at 26-49‹C. for 17 hours. A small amount of urea, sodium carbonate, secondary sodium phosphate, or sodium hydroxide is, added to bring the pH value to about 7. The mixture is then gasrefined by blowing in air or carbon dioxide at 30‹C. for about 1 hour. The oil is then separated in a centrifuge. The bland oils obtained may be used in bakery products as shortening or dough-bleaching agents.
GB3465637A 1937-12-14 1937-12-14 Process for controlling the odour or flavour of edible oils and fats Expired GB513514A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3465637A GB513514A (en) 1937-12-14 1937-12-14 Process for controlling the odour or flavour of edible oils and fats

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3465637A GB513514A (en) 1937-12-14 1937-12-14 Process for controlling the odour or flavour of edible oils and fats

Publications (1)

Publication Number Publication Date
GB513514A true GB513514A (en) 1939-10-16

Family

ID=10368352

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3465637A Expired GB513514A (en) 1937-12-14 1937-12-14 Process for controlling the odour or flavour of edible oils and fats

Country Status (1)

Country Link
GB (1) GB513514A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101433244B (en) * 2007-11-13 2011-08-10 嘉里特种油脂（上海）有限公司 Method for preparing superfine groundnut oil
CN115109643A (en) * 2021-03-19 2022-09-27 丰益(上海)生物技术研发中心有限公司 Preparation method of flavor oil and fat and flavor oil and fat obtained by preparation method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101433244B (en) * 2007-11-13 2011-08-10 嘉里特种油脂（上海）有限公司 Method for preparing superfine groundnut oil
CN115109643A (en) * 2021-03-19 2022-09-27 丰益(上海)生物技术研发中心有限公司 Preparation method of flavor oil and fat and flavor oil and fat obtained by preparation method

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