GB962814A - Winterizing hardened soyabean oils - Google Patents
Winterizing hardened soyabean oilsInfo
- Publication number
- GB962814A GB962814A GB3500860A GB3500860A GB962814A GB 962814 A GB962814 A GB 962814A GB 3500860 A GB3500860 A GB 3500860A GB 3500860 A GB3500860 A GB 3500860A GB 962814 A GB962814 A GB 962814A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sucrose
- carbon atoms
- fatty acid
- oil
- residue
- 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
-
- 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
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0083—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils with addition of auxiliary substances, e.g. cristallisation promotors, filter aids, melting point depressors
Landscapes
- Chemical & Material Sciences (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)
- Saccharide Compounds (AREA)
Abstract
The subsequent separation of high melting glycerides from hydrogenated soyabean oil is facilitated by the addition of 0.05-0.5%, by weight of the oil, of a sucrose fatty acid ester which contains not more than 5 unesterified hydroxyl groups per sucrose molecule, and which contains at least one residue of a saturated fatty acid having 14-22 carbon atoms and at least one residue of a fatty acid having 2-6 carbon atoms, the fatty acids of 2-6 carbon atoms comprising 30-100% by weight of the fatty acids of 14-22 carbon atoms. The oil, which has suitably been hydrogenated to an iodine value of 95-120, is usually heated to at least 140 DEG F., but not enough to cause degradation, the sucrose ester added, and the mixture allowed to cool slowly over a period of days to 30-50 DEG F. whereupon the glycerides which have separated may be rapidly filtered off. In an example, the sucrose ester used was sucrose diacetate monopalmitate. Specification 962,813 is referred to.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US84564159A | 1959-10-12 | 1959-10-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB962814A true GB962814A (en) | 1964-07-01 |
Family
ID=25295738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3500860A Expired GB962814A (en) | 1959-10-12 | 1960-10-12 | Winterizing hardened soyabean oils |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB962814A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2482976A1 (en) * | 1980-05-22 | 1981-11-27 | Lesieur Cotelle Associes Sa | PROCESS FOR TREATING VEGETABLE OILS TO ENHANCE THEIR COLD STABILITY |
-
1960
- 1960-10-12 GB GB3500860A patent/GB962814A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2482976A1 (en) * | 1980-05-22 | 1981-11-27 | Lesieur Cotelle Associes Sa | PROCESS FOR TREATING VEGETABLE OILS TO ENHANCE THEIR COLD STABILITY |
| EP0041002A2 (en) * | 1980-05-22 | 1981-12-02 | LESIEUR COTELLE & ASSOCIES S.A. Société dite | Process for treating vegetable oils to improve their stability in the cold state |
| EP0041002A3 (en) * | 1980-05-22 | 1981-12-09 | Lesieur Cotelle & Associes S.A. Societe Dite | Process for treating vegetable oils to improve their stability in the cold state |
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