GB589273A - Improvements in or relating to the stabilisation of oils, fats and the like against oxidation - Google Patents

Abstract

Animal, marine, and vegetable oils and fats, and vitamin concentrates derived therefrom are stabilized against oxidation by treating them with a small amount of a phosphatide in the presence of ammonia. The treatment may be carried out in the presence of a solvent in which the phosphatide is at least partially soluble, e.g., hydrocarbons or chlorinated hydrocarbons a number of which are specified, lower alcohols, and particularly acetone. In addition to the phosphatide, there may also be added a cyclic oxy compound, namely, quinones and chromans, many of which are specified. The ammonia, e.g., concentrated aqueous ammonia solution, may be added to the phosphatide before the latter is added to the oil or fat to be treated, or it may be added to a mixture of the oil or fat with the phosphatide. The amount of phosphatide used is from 0.5 to 5 per cent. Examples are given in which carbon refined shark liver oil is stabilized with corn oil phosphatide and lecithin in the presence of ammonia using various proportions of lecithin and ammonia, various solvents, and various times of treatment. The Specification as open to inspection under Sect. 91 refers also to a similar stabilization of other organic substances such as soaps, foodstuffs containing fats, sulphonated oils, amides, mono- and di-glycerides, fatty acids, and cosmetics containing oils and fats. This subject-matter does not appear in the Specification as accepted.ALSO:Aminal, marine and vegetable oils and fats including vitamin concentrates are stabilized against oxidation by treating them with a small amount of a phosphatide in the presence of ammonia. The treatment may be carried out in the presence of a solvent in which the phosphatide is at least partially soluble. There may also be present such cyclic oxy compounds as quinones and chromans. The Specification as open to inspection under Sect. 91 refers also to the stabilization of soaps, foodstuffs containing fats, sulphonated oils, amides, mono- and di-glycerides, fatty acids and cosmetics containing oils and fats. This subject-matter does not appear in the Specification as accepted.ALSO:Animal, marine and vegetable oils and fats such as butter are stabilized against oxidation by treating them with a small amount of a phosphatide in the presence of ammonia. The treatment may be carried out in the presence of a solvent in which the phosphatide is at least partially soluble, e.g., hydrocarbons or chlorinated hydrocarbons, lower alcohols, and particularly acetone. In addition to the phosphatide there may be added also a cyclic oxy compound, namely, quinones and chromans, many of which are specified. The amount of phosphatide used is from 0.5 to 5 per cent.ALSO:Vitamin A and D fractions obtained from fats and oils are stabilized against oxidation by treatment with a small amount of a phosphatide in the presence of ammonia. The treatment may be carried out in the presence of a solvent in which the phosphatide is at least partially soluble, e.g., hydrocarbons or chlorinated hydrocarbons, lower alcohols, and particularly acetone. In addition to the phosphatide there may be added also a cyclic oxy compound, namely, quinones and chromans, many of which are specified. The amount of phosphatide used is from 0.5 to 5 per cent. The Specification as open to inspection under Sect. 91 refers also to the stabilization of substances such as foodstuffs containing fats, e.g., cookies, cakes, crackers, breakfast cereals and mayonnaise. This subject-matter does not appear in the Specification as accepted.