GB657659A - Improvements in and relating to emulsifying agents and to processes and compositions in which, or in the preparation of which, emulsifying agents are used - Google Patents
Improvements in and relating to emulsifying agents and to processes and compositions in which, or in the preparation of which, emulsifying agents are usedInfo
- Publication number
- GB657659A GB657659A GB9800/49A GB980049A GB657659A GB 657659 A GB657659 A GB 657659A GB 9800/49 A GB9800/49 A GB 9800/49A GB 980049 A GB980049 A GB 980049A GB 657659 A GB657659 A GB 657659A
- Authority
- GB
- United Kingdom
- Prior art keywords
- glycerol
- acids
- acid
- partial esters
- estolized
- 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
Links
- 239000003995 emulsifying agent Substances 0.000 title abstract 3
- 238000002360 preparation method Methods 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 title abstract 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 24
- 239000002253 acid Substances 0.000 abstract 9
- 150000007513 acids Chemical class 0.000 abstract 6
- 150000002148 esters Chemical class 0.000 abstract 5
- 150000002149 estolides Chemical class 0.000 abstract 4
- ONGPODARSKKZSQ-UHFFFAOYSA-N 10,10-dihydroxyoctadecanoic acid Chemical compound CCCCCCCCC(O)(O)CCCCCCCCC(O)=O ONGPODARSKKZSQ-UHFFFAOYSA-N 0.000 abstract 3
- 125000004432 carbon atom Chemical group C* 0.000 abstract 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 3
- 239000000194 fatty acid Substances 0.000 abstract 3
- 229930195729 fatty acid Natural products 0.000 abstract 3
- 150000004665 fatty acids Chemical class 0.000 abstract 3
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- RYHBNJHYFVUHQT-UHFFFAOYSA-N 1,4-Dioxane Chemical compound C1COCCO1 RYHBNJHYFVUHQT-UHFFFAOYSA-N 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 abstract 1
- 239000001175 calcium sulphate Substances 0.000 abstract 1
- 235000011132 calcium sulphate Nutrition 0.000 abstract 1
- 239000004359 castor oil Substances 0.000 abstract 1
- 235000019438 castor oil Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 239000002270 dispersing agent Substances 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 abstract 1
- 230000033444 hydroxylation Effects 0.000 abstract 1
- 238000005805 hydroxylation reaction Methods 0.000 abstract 1
- 239000011261 inert gas Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013310 margarine Nutrition 0.000 abstract 1
- 239000003264 margarine Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 239000001117 sulphuric acid Substances 0.000 abstract 1
- 235000011149 sulphuric acid Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K23/00—Use of substances as emulsifying, wetting, dispersing, or foam-producing agents
- C09K23/34—Higher-molecular-weight carboxylic acid esters
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol
- C11C3/025—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol with a stoechiometric excess of glycerol
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K23/00—Use of substances as emulsifying, wetting, dispersing, or foam-producing agents
Abstract
Glycerol is partially esterified with an estolide of a polyhydroxy fatty acid containing at least sixteen carbon atoms per molecule. The estolides are made by heating the acid at a high temperature, temperatures of 180-200 DEG C. being mentioned. Acids specified are 9 : 10-di- or 9 : 10 : 12-tri-hydroxystearic acids and the hydroxylation products of castor oil acids, oleic and ricinoleic acids. The degree of estolization is determinable from the acidity of the product. The partial esters may also be made by heating the corresponding partial esters of the unestolized acids, e.g. 9 : 10-dihydroxy-stearic acid monoglyceride, when they are converted to partial esters of glycerol with the estolized acids glycerol being split out. In examples: (1) glycerol, estolized 9 : 10-dihydroxystearic acid (acid value 144-8) and sodium glyceroxide are heated for 70 mins. at 196-198 DEG C. in the presence of an inert gas and the product isolated as in the parent Specification; (2) glycerol, estolized 9 : 10-dihydroxystearic acid (acid value 110.3) and sulphuric acid are refluxed in dioxane for 4 hours, water liberated being removed by anhydrous calcium sulphate and glycerol separated as a layer on standing overnight.ALSO:Emulsifying and dispersing agents are made by partially esterifying glycerol with an estolide of a polyhydroxy fatty acid containing at least sixteen carbon atoms per molecule (for preparation see Group IV (b)). Specification 657,630 is referred to.ALSO:Food fats are emulsified or dispersed with partial esters of glycerol with estolides of polyhydroxy fatty acids containing at least sixteen carbon atoms per molecule (for preparation see Group IVb). The partial esters are stated to be useful in the manufacture of margarine, cakes with a high content of sugar such as pound cakes and in baking mixtures containing cereal flour of meal. Specification 657,630 is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9800/49A GB657659A (en) | 1948-05-06 | 1948-05-06 | Improvements in and relating to emulsifying agents and to processes and compositions in which, or in the preparation of which, emulsifying agents are used |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9800/49A GB657659A (en) | 1948-05-06 | 1948-05-06 | Improvements in and relating to emulsifying agents and to processes and compositions in which, or in the preparation of which, emulsifying agents are used |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB657659A true GB657659A (en) | 1951-09-26 |
Family
ID=9879028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9800/49A Expired GB657659A (en) | 1948-05-06 | 1948-05-06 | Improvements in and relating to emulsifying agents and to processes and compositions in which, or in the preparation of which, emulsifying agents are used |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB657659A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001076387A2 (en) * | 2000-04-07 | 2001-10-18 | Monsanto Technology Llp | Low calorie fat compositions |
-
1948
- 1948-05-06 GB GB9800/49A patent/GB657659A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001076387A2 (en) * | 2000-04-07 | 2001-10-18 | Monsanto Technology Llp | Low calorie fat compositions |
| WO2001076387A3 (en) * | 2000-04-07 | 2002-10-10 | Monsanto Technology Llp | Low calorie fat compositions |
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