GB832377A - Improvements in the manufacture of margarine - Google Patents
Improvements in the manufacture of margarineInfo
- Publication number
- GB832377A GB832377A GB1009857A GB1009857A GB832377A GB 832377 A GB832377 A GB 832377A GB 1009857 A GB1009857 A GB 1009857A GB 1009857 A GB1009857 A GB 1009857A GB 832377 A GB832377 A GB 832377A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oil
- mixture
- palm
- oils
- solid content
- 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
Classifications
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
-
- 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
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
An oil having the melting characteristics of butter, as characterized by a solid content index value for temperatures of 50-92 DEG F. within the range of values obtained with butter oils, is produced by co-randomizing a mixture containing 30-50% of palm oil with 70-50% of coconut oil, or 40-50% of palm oil with 60-50% of palm kernel oil, or a mixture of 30-50% of palm oil, 0-60% of palm kernel oil and 70-0% of coconut oil, the lower limit for the percentage of palm oil progressively increasing from 30 to 40% as the amount of palm kernel oil increases from 0 to 60% and the amount of coconut oil correspondingly decreases from 70 to 0%; the co-randomized mixture of oils may be blended with other glyceride oils such as peanut, cottonseed, soya bean, palm or coconut oil, hydrogenated or unhydrogenated, or hydrogenated whale oil, in such proportions that the solid content index for the blend remains within the range for butter oils. According to an example, a refined hydrogenated mixture of palm oil and coconut oil within the above-stated proportions is heated to 340 DEG F. under 10 mm. Hg vacuum until dry. After addition of a catalyst, e.g. 0.22% glycerine and 0.7% sodium hydroxide as a 49% solution in water, or sodium methylate, the co-randomization is effected by maintaining the mixture at 340-360 DEG F. under 10 mm. Hg vacuum until two successive samples show closely agreeing values of solid content index. The mixture is then cooled to 140 DEG F., waterwashed, settled, decanted, filtered and deodorized. Throughout the heating, reacting and cooling the mixture is maintained in an atmosphere of nitrogen and is agitated mechanically.ALSO:An oil, suitable for use in margarine manufacture and having the melting characteristics of butter as characterised by a solid content and index value for temperatures of 50-92 DEG F. within the range of values obtained with butter oils, is produced by co-randomising a mixture containing 30-50% palm oil with 70-50% coconut oil, or 40-50% palm oil with 60-50% palm kernel oil, or a mixture of 30-50% palm oil, 0-60% palm kernel oil and 70-0% coconut oil, the lower limit for the percentage of palm oil progressively increasing from 30% to 40% as the amount of palm kernel oil increases from 0% to 60% and the amount of coconut oil correspondingly decreases from 70% to 0%; the co-randomised mixture of oils may be blended with other glyceride oils such as peanut, cottonseed, soyabean, palm or coconut oil, hydrogenated or unhydrogenated, or hydrogenated whale oil, such that the solid content index for the blend remains within the range for butter oils. According to an example, a refined, hydrogenated mixture of palm oil and coconut oil within the above-stated proportions was heated to 340 DEG F. under 10 mim. Hg vacuum until dry. After addition of a catalyst e.g. 0,22% glycerine and 0,7% sodium hydroxide as a 49% solution in water, or sodium methylate, the co-randomisation was effected by maintaining the mixture at 340-360 DEG F. under 10mm. Hg vacuum until two successive samples showed closely agreeing values of solid content index. The mixture was then cooled to 140 DEG F, water-washed, settled, decanted, filtered and deoderized. Throughout the heating, reacting and cooling, the mixture was maintained in an atmosphere of nitrogen and was agitated mechanically. In determining the solid content index a method slightly modified from that published in J. Amer. Oil Chemists' Soc. XXXI 98 was employed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1009857A GB832377A (en) | 1957-03-27 | 1957-03-27 | Improvements in the manufacture of margarine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1009857A GB832377A (en) | 1957-03-27 | 1957-03-27 | Improvements in the manufacture of margarine |
Publications (1)
Publication Number | Publication Date |
---|---|
GB832377A true GB832377A (en) | 1960-04-06 |
Family
ID=9961459
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1009857A Expired GB832377A (en) | 1957-03-27 | 1957-03-27 | Improvements in the manufacture of margarine |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB832377A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3210197A (en) * | 1961-10-05 | 1965-10-05 | Ver Textiel & Oliefabrieken Af | Process of preparing a fat product which after plasticizing can be used as a spreading, baking and frying fat, and a process of preparing a margarine in using this fat product |
WO2007086748A2 (en) * | 2006-01-30 | 2007-08-02 | Sime Darby Malaysia Berhad | Aerated food product and method of manufacturing such product |
EP2443933A1 (en) * | 2010-10-19 | 2012-04-25 | Nestec S.A. | Whitener composition |
-
1957
- 1957-03-27 GB GB1009857A patent/GB832377A/en not_active Expired
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3210197A (en) * | 1961-10-05 | 1965-10-05 | Ver Textiel & Oliefabrieken Af | Process of preparing a fat product which after plasticizing can be used as a spreading, baking and frying fat, and a process of preparing a margarine in using this fat product |
WO2007086748A2 (en) * | 2006-01-30 | 2007-08-02 | Sime Darby Malaysia Berhad | Aerated food product and method of manufacturing such product |
WO2007086748A3 (en) * | 2006-01-30 | 2007-09-27 | Unimills B V | Aerated food product and method of manufacturing such product |
US9220285B2 (en) | 2006-01-30 | 2015-12-29 | Sime Darby Malaysia Berhad | Aerated food product and method of manufacturing such product |
EP2443933A1 (en) * | 2010-10-19 | 2012-04-25 | Nestec S.A. | Whitener composition |
WO2012052397A1 (en) * | 2010-10-19 | 2012-04-26 | Nestec S.A. | Whitener composition |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
GB1020826A (en) | Margarine oils | |
ATE9431T1 (en) | MARGARINE FAT COMPOSITIONS. | |
NO811820L (en) | GREASE MIXTURE. | |
GB832377A (en) | Improvements in the manufacture of margarine | |
GB1143143A (en) | Process for vacuum distilling randomly interesterified triglycerides to produce novel triglyceride fractions | |
SE7904743L (en) | FAT MIXTURE SUITABLE FOR REFRIGERATOR MARGARIN AND BREADABLE COMPOSITIONS WITH LOW FAT CONTENT | |
GB1520523A (en) | Processes for the refining of crude oils &c of animal or vegetable origin | |
Luddy et al. | Effect of catalytic treatment with sodium methylate on glycerine composition and properties of lard and tallow | |
GB903141A (en) | Improvements in margarine manufacture | |
GB1025992A (en) | Fat compositions and their preparation | |
SE8103867L (en) | ANY FAT PRODUCT I | |
SE8103866L (en) | SOME FAT PRODUCT II | |
US1844400A (en) | Sulphur-containing oil composition and method of making the same | |
US2549525A (en) | Manufacture of extreme pressure additives for lubricating oils | |
GB679192A (en) | Method of stabilizing fats and fatty oils against oxidation | |
GB160840A (en) | Improvements in the manufacture of nutritious fats | |
GB707455A (en) | Process of refining oils and fats | |
GB810278A (en) | Stable pourable oleaginous suspensions | |
GB481619A (en) | Improvements in or relating to methods of stabilizing shortening, and the stabilizedshortening resulting therefrom | |
GB651339A (en) | Improvements in or relating to the preparation of normal barium soap grease compositions | |
JPS5682064A (en) | Novel emulsifying agent composition and improvement of quality of starch food | |
JPS5682065A (en) | Novel emulsifying agent composition and improvement of quality of starch food | |
GB312568A (en) | Improvements in the manufacture of hair toilet oil | |
GB531047A (en) | Improvements in the refining of oils and fats | |
GB454660A (en) | Improved soap creams |