GB754389A - Improvements in the inhibition of oxidation of fats or fatty oils - Google Patents
Improvements in the inhibition of oxidation of fats or fatty oilsInfo
- Publication number
- GB754389A GB754389A GB978554A GB978554A GB754389A GB 754389 A GB754389 A GB 754389A GB 978554 A GB978554 A GB 978554A GB 978554 A GB978554 A GB 978554A GB 754389 A GB754389 A GB 754389A
- Authority
- GB
- United Kingdom
- Prior art keywords
- tertiary butyl
- fats
- oxidation
- anisole
- mixture
- 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
- 239000003925 fat Substances 0.000 title abstract 5
- 230000003647 oxidation Effects 0.000 title abstract 3
- 238000007254 oxidation reaction Methods 0.000 title abstract 3
- 239000010685 fatty oil Substances 0.000 title abstract 2
- 230000005764 inhibitory process Effects 0.000 title 1
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 4
- 235000019197 fats Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 3
- 239000003921 oil Substances 0.000 abstract 3
- IMOYOUMVYICGCA-UHFFFAOYSA-N 2-tert-butyl-4-hydroxyanisole Chemical compound COC1=CC=C(O)C=C1C(C)(C)C IMOYOUMVYICGCA-UHFFFAOYSA-N 0.000 abstract 2
- MRBKEAMVRSLQPH-UHFFFAOYSA-N 3-tert-butyl-4-hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1 MRBKEAMVRSLQPH-UHFFFAOYSA-N 0.000 abstract 2
- 239000004255 Butylated hydroxyanisole Substances 0.000 abstract 2
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 abstract 2
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 abstract 2
- 229940043253 butylated hydroxyanisole Drugs 0.000 abstract 2
- 235000019282 butylated hydroxyanisole Nutrition 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 abstract 2
- 239000002904 solvent Substances 0.000 abstract 2
- 238000004904 shortening Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
- C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Emergency Medicine (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The oxidation of fats or fatty oils, e.g. lard, is inhibited by incorporating a mixture of 2, 6-di-tertiary butyl-p-cresol and butylated hydroxyanisole - a - substance consisting mainly of the two isomers 3-tertiarybutyl-4-hydroxyanisole and 2-tertiary butyl - 4 - hydroxyanisole. The compounds may be added to the fat or oil in solution in a mutual solvent, e.g. propylene glycol, ethanol or a mono- or di-glyceride. Specification 754,388 is referred to.ALSO:The oxidation of animal and vegetable fats or oils, e.g. frying media, bakery fats, shortenings and lard, is inhibited by incorporating a mixture of 2, 6-di-tertiary butyl-p-cresol and butylated hydroxy-anisole which may be a mixture of the isomers 3-tertiary butyl-4-hydroxy-anisole and 2-tertiary butyl-4-hydroxy-anisole. The compounds may be added to the fat or oil in solution in a mutual solvent, e.g. propylene glycol, ethanol or a mono- or diglyceride. Specification 754,388 is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB978554A GB754389A (en) | 1954-04-02 | 1954-04-02 | Improvements in the inhibition of oxidation of fats or fatty oils |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB978554A GB754389A (en) | 1954-04-02 | 1954-04-02 | Improvements in the inhibition of oxidation of fats or fatty oils |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB754389A true GB754389A (en) | 1956-08-08 |
Family
ID=9878716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB978554A Expired GB754389A (en) | 1954-04-02 | 1954-04-02 | Improvements in the inhibition of oxidation of fats or fatty oils |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB754389A (en) |
-
1954
- 1954-04-02 GB GB978554A patent/GB754389A/en not_active Expired
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB1211784A (en) | Improvements in plicatic acid and thiodipropionic acid as antioxidants for use in animal fats and vegetables oils | |
| GB754389A (en) | Improvements in the inhibition of oxidation of fats or fatty oils | |
| GB932994A (en) | Margarine comprising edible vegetable oil | |
| GB754388A (en) | Improvements in the inhibition of oxidation of fats or fatty oils | |
| AR204537A1 (en) | PROCEDURE FOR THE DEODORIZATION AND REFINATION BY VAPOR OF GLYCERIDE OILS AND FATS | |
| GB920234A (en) | Improvements in plastic materials | |
| JPS5615658A (en) | Steamed vermicelli for fried chinese vermicelli | |
| GB824513A (en) | Improvements in or relating to antioxidant compositions and their preparation | |
| JPS55131375A (en) | Prevention of food against oxidation | |
| GB618409A (en) | Improvements in or relating to the preservation of oleaginous materials from oxidative rancidity | |
| SU117919A1 (en) | The method of obtaining synthetic oils-esters | |
| JPS55133480A (en) | Antioxidant | |
| JPS5269411A (en) | Preparation of fat and oil compositions | |
| GB1047003A (en) | Marine oil shortenings | |
| GB922486A (en) | Improvements in or relating to extreme pressure lubricants | |
| CA481804A (en) | Deep fat fryers | |
| GB705680A (en) | Stabilization of fats and oils | |
| GB1123433A (en) | Intramuscularly injectable vitamin a preparation | |
| CA509627A (en) | Refining of fatty oils, especially vegetable oils | |
| ES189588A1 (en) | A NEW PROCEDURE FOR THE HYDROGENATION OF VEGETABLE AND ANIMAL FATS AND OILS CONTAINING GLYCERIDES OF NON-SATURATED FATTY ACIDS | |
| GB1040056A (en) | Preparation of liquid shortening and product | |
| GB395971A (en) | Improvements in or relating to processes of stabilising shortening and the improved shortening product resulting therefrom | |
| ES302932A1 (en) | Procedure for obtaining improved emulsion compositions. (Machine-translation by Google Translate, not legally binding) | |
| GB470573A (en) | Improvements in or relating to the stabilisation of animal and vegetable fats and oils | |
| GB564282A (en) | Improvements in or relating to the preparation of compositions for use in the treatment of infections |