GB869614A - Process for making fluid shortening - Google Patents

Abstract

Liquid shortenings are made by a process which comprises cooling a mixture of an edible oil and 3-5% by weight of mono- and/or di-glycerides of fatty acids containing 12-20 carbon atoms within 10 minutes, preferably within 2 minutes, from an elevated temperature, at which the mixture is entirely liquid, preferably 115-170 DEG F., to one at which a substantial number of crystal nuclei form, suitably 2-5 DEG F. below the temperature at which visible nuclei appear, and thereafter tempering the mixture at a temperature at which the crystals grow, suitably by maintaining the mixture within 10 DEG F., preferably within 2 DEG F., of the temperature to which the mixture has been cooled, which is usually not below 80 DEG F., for at least 16 hours. Edible oils which may be so treated include cottonseed, soybean, corn, olive, and ground nut oils, and slightly hydrogenated liquid derivatives thereof, while the mono- and/or di-glyceride mixture may be derived from stearines obtained from sunflower seed, linseed, hazelnut, ground nut, olive, corn or palm oils, but preferably from stearines rich in stearic acid such as those of lard, soybean, and cottonseed oils. If necessary, the glyceride mixture is hydrogenated to an iodine value of 30 or less. Outline details of a suitable embodiment are supplied. Specification 858,237 and U.S.A. Specification 1,783,864 are referred to.