GB874182A - Improvements in or relating to shortenings - Google Patents

Improvements in or relating to shortenings

Info

Publication number
GB874182A
GB874182A GB3809/58A GB380958A GB874182A GB 874182 A GB874182 A GB 874182A GB 3809/58 A GB3809/58 A GB 3809/58A GB 380958 A GB380958 A GB 380958A GB 874182 A GB874182 A GB 874182A
Authority
GB
United Kingdom
Prior art keywords
stearine
oil
composition
parts
different
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
Application number
GB3809/58A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC filed Critical Unilever PLC
Publication of GB874182A publication Critical patent/GB874182A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A21D2/165—Triglycerides
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

A stable, fluid shortening composition comprises an edible oil and about 1 to 8% by weight of a stearine comprising polyacid triglycerides of the formula: (C3H5O3)R1R2R3 where R1 is an acyl group of a C20 to C16 saturated fatty acid, R2 and R3 are acyl groups of C16 to C26, preferably of saturated C16 to C18, fatty acids, at least one of R2 and R3 being different from R1, at least 25%, preferably 40%, mol. of the stearine is tri-acid glyceride in which R1, R2, R3 are different from each other, and the stearine has an iodine value not greater than 20. The viscosity of the composition should not be greater than 5000 centipoises at 70 DEG F. The composition may include 0.5 to 5.0% of a monoglyceride emulsifying agent. Oils specified are cottonseed, soy bean, corn, olive and groundnut oils. According to an example, a fluid shortening composition was prepared from 93.8 parts of winterized cottonseed oil, 5 parts of a hydrogenated stearine (iodine value 20) obtained by solvent winterization of groundnut oil and 1.2 parts of lard stearine distilled monoglyceride emulsifier of melting point 72.3 DEG C., by heating the mixture to 80 DEG C. and cooling slowly to 29 DEG C. for 16 hours in an ambient temperature maintained at 29 DEG C.; samples of the composition retained good fluidity after storage for one week at 60 DEG , 70 DEG and 95 DEG F., respectively.ALSO:A stable, fluid shortening composition comprises an edible oil e.g. cottonseed oil, and about 1 to 8% by weight of a stearine comprising poly acid triglycerides of the formula: (C3H5O3) R1 R2 R3 where R1 is an acyl group of a saturated fatty acid having 20 to 26 carbon atoms, R2 and R3 are acyl groups of fatty acids having 16 to 26 carbon atoms, at least one of R2 and R3 being different from R1, at least 25, preferably 40 % mol of the stearine is tri-acid glyceride in which R1, R2 and R3 are different from each other and the stearine has an iodine value not greater than 20. The viscosity of the composition preferably is not greater than 5000 centipoises at 70 DEG F. According to an example, a fluid shortening composition was prepared from 93,8 parts of winterized cottonseed oil, 5 parts of a hydrogenated stearine (iodine value 20) obtained by solvent winterization of groundnut oil and 1,2 parts of lard stearine distilled monoglyceride emulsifier of melting point 72,3 DEG C, by heating the mixture to 80 DEG C and cooling slowly to 29 DEG C for 16 hours in an ambient temperature maintained at 29 DEG C; samples of the composition retained good fluidity after storage for one week at 60 DEG , 70 DEG and 95 DEG F, respectively.ALSO:High-volume cakes containing a high ratio of sugar to flour and having an even, close grain, tender crust and soft-texture, are made with the aid of a stable, fluid shortening composition comprising an edible liquid oil, such as cottonseed oil, and about 1 to 8% of a stearine comprising polyacid triglycerides of the formula (C3H5O3)R1R2R3 where R1 is an acyl group of a saturated fatty acid having 20 to 26 carbon atoms, R2 and R3 are acyl groups of fatty acids having 16 to 26 carbon atoms, at least one of R2 and R3 being different from R1, and at least 25 mol. per cent of the stearine being tri-acid triglycerides in which R1, R2 and R3 are different from each other, the stearine, which should have an iodine value not greater than 20, is preferably a hydrogenated stearine obtained by solvent winterization of groundnut oil. Cake-making formulations are described.
GB3809/58A 1957-02-11 1958-02-05 Improvements in or relating to shortenings Expired GB874182A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US874182XA 1957-02-11 1957-02-11

Publications (1)

Publication Number Publication Date
GB874182A true GB874182A (en) 1961-08-02

Family

ID=22205064

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3809/58A Expired GB874182A (en) 1957-02-11 1958-02-05 Improvements in or relating to shortenings

Country Status (1)

Country Link
GB (1) GB874182A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0196780A2 (en) * 1985-03-01 1986-10-08 Kao Corporation Use of mixed acid triglycerides as a fat blooming inhibitor
EP0268431A2 (en) * 1986-11-17 1988-05-25 Kao Corporation Process for producing composite baked food products
WO1993015612A1 (en) * 1992-02-07 1993-08-19 Unilever N.V. Reduced calorie fats
FR2807623A1 (en) * 2000-04-18 2001-10-19 Bestfoods France BINDING BASE FOR CULINARY PREPARATION AND PROCESS FOR PREPARING SAID BASE

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0196780A2 (en) * 1985-03-01 1986-10-08 Kao Corporation Use of mixed acid triglycerides as a fat blooming inhibitor
EP0196780A3 (en) * 1985-03-01 1988-07-13 Kao Corporation Fat blooming inhibitor
EP0268431A2 (en) * 1986-11-17 1988-05-25 Kao Corporation Process for producing composite baked food products
EP0268431A3 (en) * 1986-11-17 1989-07-26 Kao Corporation Migration inhibitor for fats and oils for baked cakes and process for producing composite baked cake with the use of same
WO1993015612A1 (en) * 1992-02-07 1993-08-19 Unilever N.V. Reduced calorie fats
FR2807623A1 (en) * 2000-04-18 2001-10-19 Bestfoods France BINDING BASE FOR CULINARY PREPARATION AND PROCESS FOR PREPARING SAID BASE
EP1147711A1 (en) * 2000-04-18 2001-10-24 Bestfoods Binding base for a culinary preparation and method of preparing said base
US6635304B2 (en) 2000-04-18 2003-10-21 Bestfoods Binding base for a culinary preparation and method of preparing said base

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