GB887418A - Edible fatty acid glycol ester compositions - Google Patents

Abstract

Edible fatty acid ester compositions consist of a mixture of di-esters, having a closed capillary melting point of about 35 DEG -40 DEG C., obtainable by the random esterification of 1,2-propylene glycol with a mixture of stearic and palmitic acids optionally containing up to 20% of oleic acid based on the weight of total acids, the proportion of palmitic acid to stearic acid being 65 to 85:35 to 15% by weight, and either triolein, hydrogenated soya bean oil, glyceryl tri-palmitate or tri-stearate, or mixed triglycerides of a mixture of lauric, myristic, palmitic, stearic and oleic acids, in amount of from 5 to 20% by weight of the composition.ALSO:The invention comprises a mixture of di-esters, having a closed capillary melting point of about 35 DEG C. to 40 DEG C., obtainable by the random esterification of 1,2-propylene glycol with a mixture of stearic and palmitic acids optionally containing up to 20% of oleic acid based on the weight of total acids, the proportion of palmitic acid to stearic acid being 65-85 : 35%-15% by weight. In Examples (1) propylene glycol is reacted with a slight excess of a mixture of stearic, palmitic and oleic acids, using zinc powder as catalyst, at elevated temperature under reduced pressure; nitrogen is then passed through to facilitate removal of excess fatty acid and the product is washed with aqueous glycollic acid to remove the zinc and thereafter further washed, bleached and filtered; (2) a mixture of propylene glycol di-palmitate and distearate is subjected to inter-esterification using sodium methylate as catalyst. The products may be used in edible food compositions (see Group III).