GB595838A - Stabilisation of edible oils, fats and waxes and foods containing them - Google Patents

Abstract

Edible oils, fats, waxes and foods made therefrom are retarded or inhibited from becoming rancid by incorporating in the oil, fat or wax, a small proportion of a thio-di saturated fatty acid, or an ester, amide, salt, or anhydride thereof or by spraying the fatty material or foodstuff containing the same with the compound or by wrapping the fatty material with paper treated with the compound. The compounds may be added to the oils, fats and waxes in the cold, or if rancidity has started the oil, fat or wax may be heated with the compound to a temperature of 100 DEG -225 DEG C. for 1 to 5 hours in order to arrest the rancidification. The compounds specified comprise the thio-di-propionic acids, thio-dibutyric acids, thio-divaleric acids, thio-distearic acids and dipalmitic acids and the derivatives set out above. The hydrogen atoms of the aliphatic chain of these compounds may be substituted with hydrocarbons and particularly alkyl, alkoxy, or other groups. Actual compounds specified comprise a-a thio-dipropionic acid, carboxymethyl-b -thio propionic acid, carboxy undecyl-b -thio-propionic acid, a-a thio-dipropionic acid, b -b -dithio-dipropionic acid, and particularly b -b -thio-dipropionic acid or its ethyl, octyl and lauryl esters. Stabilized products specified comprise lard, butter, margarine, olive oil, corn oil, cod-liver oil, hydrogenated shortening, soya bean oil and cottonseed oil, and of foods containing them, ice cream, mayonnaise, pastry, cakes, bread, potato chips, popcorns, meat, nuts, suet and fish. When the inhibitor is sprayed on the material it may be diluted in water or a solvent or used undiluted; when treated wrapping paper is used, the inhibitor may be present in the sizing of the paper.ALSO:Butter, margarine, hydrogenated shortening, &c. are retarded or inhibited from becoming rancid by incorporating in the material a small proportion of a thio-di-saturated fatty acid, or an ester, amide, salt, or anhydride thereof, or by spraying the material with the compound or by wrapping the material with paper treated with the compound. The compounds may be added to the butter &c. in the cold, or if rancidity has started, the butter &c. may be heated with the compound to a temperature of 100-225 DEG C. for 1 to 5 hours in order to arrest the randicification. The compounds specified comprise the thio-di-propionic acids, thiodibutyric acids, thio-di-valeric acids, thiodistearic acids and dipalmitic acids and the derivatives set out above. The hydrogen atoms of the aliphatic chain of these compounds may be substituted with hydrocarbons and particularly alkyl, alkoxy, or other groups. Actual compounds specified comprise a -a -thio-di-propionic acid, carboxymethyl-b -thiopropionic acid, carboxy undecyl-b -thiopropionic acid, a -a -dithio-dipropionic acid, b -b -dithio-dipropionic acid and particularly b -b -thio-dipropionic acid or its ethyl, octyl and lauryl esters. When the inhibitor is sprayed on the butter &c., it may be diluted in water or a solvent or used undiluted; when treated wrapping paper is used, the inhibitor may be present in the sizing of the paper.ALSO:Edible oils, fats, waxes and foods made therefrom are retarded or inhibited from becoming rancid by incorporating in the oil, fat or wax a small proportion of a thio-disaturated fatty acid, or an ester, amide, salt, or anhydride thereof or by spraying the fatty material or foodstuff containing the same with the compound or by wrapping the fatty material with paper treated with the compound. The compounds may be added to the oils, fats, and waxes in the cold, or if rancidity has started, the oil, fat or wax may be heated with the compound to a temperature of 100 DEG -225 DEG C. for 1 to 5 hours in order to arrest the rancidification. The compounds specified comprise the thio-di-propionic acids, thio-dibutyric acids, thio-divaleric acids, thio-distearic acids and dipalmitic acids and the derivatives set out above. The hydrogen atoms of the aliphatic chain of these compounds may be substituted with hydrocarbons and particularly alkyl, alkoxy, or other groups. Actual compounds specified comprise a -a -thio-dipropionic acid, carboxymethyl - b - thiopropionic acid, carboxyundecyl-b -thiopropionic acid, a -a -dithiodipropionic acid, b - b - dithiodipropionic acid, and particularly b - b - thio - dipropionic acid or its ethyl, octyl and lauryl esters. Stabilized products specified comprise lard, butter, margarine, olive oil, corn oil, cod-liver oil, hydrogenated shortening, soya bean oil and cotton-seed oil, and of foods containing them, ice cream, mayonnaise, pastry, cakes, bread, potato chips, popcorn, meat, nuts, suet and fish. When the inhibitor is sprayed on the material, it may be diluted in water or a solvent or used undiluted; when treated wrapping paper is used, the inhibitor may be present in the sizing of the paper.