US1386476A - Method of refining cacao-oil - Google Patents
Method of refining cacao-oil Download PDFInfo
- Publication number
- US1386476A US1386476A US311054A US31105419A US1386476A US 1386476 A US1386476 A US 1386476A US 311054 A US311054 A US 311054A US 31105419 A US31105419 A US 31105419A US 1386476 A US1386476 A US 1386476A
- Authority
- US
- United States
- Prior art keywords
- oil
- cacao
- refining
- taste
- odor
- 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 - Lifetime
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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
- C11B3/00—Refining fats or fatty oils
- C11B3/005—Refining fats or fatty oils by wave energy or electric current, e.g. electrodialysis
Definitions
- the present invention relates to an 1mproved method of refining cacao oil.
- cacao oil or cacao butter consists of a mixture of glycerids of stearic, palmitic' and arachidic acids containing chocolate in suspension, and certain volatile substances WhICh IglVB it its characteristic odor and taste.
- he chocolate in sus pension is removed by'filtering through paper or cloth inthe usual manner, keeping the temperature above the melting point.
- the object of this invention is to produce a method of refining cacao oil, particularly the method by which the volatile odorous and gustable ingredients ,of the oil may be removed without injury to the constitution of the oil.
- the invention consists in the method of refining cacao oil hereinafter described and particularly defined in the claims.
- the cacao oil as it comes from the chocolate manufacturers, is first filtered in the usual manner to remove the solid chocolate constituent by filtering it through paper or cloth and keeping the temperature above melting point.
- the volatile, gustable and odorous ingredients of the oil are numerous.complicated substances which are present in small volatile odorous.
- the oil is liquefied so as to be more transthat currents in the oil Patented Aug. 2, 1921.
- cacao oil i inch in thickness are employed and the light is at a distance of 4 inches, the operation will be completed at the end of 14 hours. With greater thicknesses a longer duration of the light A will be required.
- The-product of the process is refined cacao oil entirely deprived of its former characteristic chocolate flavor.
- q Y 1 The method of refining cacao oil containing volatile gustable and odorous substances which consists in exposing it in thin consists in subjecting the oil in a liquid state layers in a liquid state at a temperature to the action of ultra violet rays.
- the method of destroying the objec- 10 a'period of time sufficient to destroy some tionable taste and odor of cacao oil which 5 of the gustable and odorous substances. consists in subjecting the oil to theaction of 2.
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Electrochemistry (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
- Fats And Perfumes (AREA)
Description
TENT; v OFFICE.
EDWARD .1. WALL, or CAMBRIDGE, MASSACHUSETTS, AssIeNoR T0 meme, COM- sroox & wnsrco'r'r, me, or BOSTON, massaonusnrrs, A eonronn'rron p To all whom it'may concern:
Be it known that I, EDWARD J. WALL, a subject of the King of the United Klngdom of Great Britain and Ireland, residing at Cambridge,-- in the county of Middlesex and State of Massachusetts, have invented certain new and useful Im rovements in Methods of Refinin -Cacaoi1; and I do hereby declare the fol owing to be a full, clear, and exact description of the invention, such as will enable others skilled in the art to which it appertains to make and use thesame.
The present invention relates to an 1mproved method of refining cacao oil. -In extracting chocolate from the cacao bean after the roasting, crushing and filtering operations, the oil which runs of]? from the filter press, known as cacao oil or cacao butter, consists of a mixture of glycerids of stearic, palmitic' and arachidic acids containing chocolate in suspension, and certain volatile substances WhICh IglVB it its characteristic odor and taste. he chocolate in sus pension is removed by'filtering through paper or cloth inthe usual manner, keeping the temperature above the melting point. The removal,vhowever, of the volatile substances which still confer upontheoil the odor and taste of chocolate is a matter ,of difiiculty, and it"is necessary that the con-- stitution and physical characteristics of the oil reman unchanged. One of the uses to which the refined oil is especially adapted is the manufacture of margarin, The object of this invention is to produce a method of refining cacao oil, particularly the method by which the volatile odorous and gustable ingredients ,of the oil may be removed without injury to the constitution of the oil. To this end the invention consists in the method of refining cacao oil hereinafter described and particularly defined in the claims.
The cacao oil, as it comes from the chocolate manufacturers, is first filtered in the usual manner to remove the solid chocolate constituent by filtering it through paper or cloth and keeping the temperature above melting point.
. The volatile, gustable and odorous ingredients of the oil are numerous.complicated substances which are present in small volatile odorous. The oil is liquefied so as to be more transthat currents in the oil Patented Aug. 2, 1921.
MASSACHUSETTS.
. METHOD OF REFINING GACAO-OIL.
1,386,476. Specification of Letters Patent.
No Drawing.
Application filed July 15,1919. Serial No. 311,054. 4
thin layers in a liqu1d state at a temperature near its melting point and is exposed to the light from a quartz mercury vapor lamp for a period of time suflicient to remove the and rgustable ingredients.
parent and in order may cause .all the'parts of the oil to be exposed to the light. The depth of the oil in the pans is made about 1nch sothat the lower layers of the'oil will not be unduly deprived of the light. by passage through a considerable thickness of the 011. The temperature should be retained as near as possible to the melting point deterioration of the oil the temperature. preferred because violet rays as the tendency to is greater the higher While a quartz lamp is it. is less opaque to ultrathan common glass, certain glasses may be used without great loss of efliciency in the working of the process.
ere layers of cacao oil i inch in thickness are employed and the light is at a distance of 4 inches, the operation will be completed at the end of 14 hours. With greater thicknesses a longer duration of the light A will be required. The-product of the process is refined cacao oil entirely deprived of its former characteristic chocolate flavor.
Ithas, however, the bland oleaginous odor and taste of an oil. This odor and taste is comparatively faint and tenuous and is wholly unobjectionable in- 'many uses, and particularly when the oil is used as an ingredient of margarin, as the ingredients. which confer the odor and taste of butter are suificiently vigorous and pervasive to characterize the odor and taste of the prodnot. The product is substantially deprived of its characteristic deep yellowcolor by the operation of the ultra violet light.
Having thus described the invention, what is claimed is q Y 1. The method of refining cacao oil containing volatile gustable and odorous substances which consists in exposing it in thin consists in subjecting the oil in a liquid state layers in a liquid state at a temperature to the action of ultra violet rays.
near its melting point to ultra volet rays for 3. The method of destroying the objec- 10 a'period of time sufficient to destroy some tionable taste and odor of cacao oil which 5 of the gustable and odorous substances. consists in subjecting the oil to theaction of 2. The method of destroying the objecultra violet rays.
tionable taste and odor of cacao oil which EDWARD J. WALL. I I l
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US311054A US1386476A (en) | 1919-07-15 | 1919-07-15 | Method of refining cacao-oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US311054A US1386476A (en) | 1919-07-15 | 1919-07-15 | Method of refining cacao-oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US1386476A true US1386476A (en) | 1921-08-02 |
Family
ID=23205189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US311054A Expired - Lifetime US1386476A (en) | 1919-07-15 | 1919-07-15 | Method of refining cacao-oil |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US1386476A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0141271A2 (en) * | 1983-11-07 | 1985-05-15 | Arizona Chemical Company | Tall oil fatty acids - quality improvement |
| US11466229B2 (en) * | 2018-03-06 | 2022-10-11 | Bunge Global Innovation, Llc | Methods for bleaching phospholipid compositions |
-
1919
- 1919-07-15 US US311054A patent/US1386476A/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0141271A2 (en) * | 1983-11-07 | 1985-05-15 | Arizona Chemical Company | Tall oil fatty acids - quality improvement |
| EP0141271A3 (en) * | 1983-11-07 | 1986-02-05 | Arizona Chemical Company | Tall oil fatty acids - quality improvement |
| US11466229B2 (en) * | 2018-03-06 | 2022-10-11 | Bunge Global Innovation, Llc | Methods for bleaching phospholipid compositions |
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