US2050528A - Salad oil and method of making same - Google Patents

Salad oil and method of making same Download PDF

Info

Publication number
US2050528A
US2050528A US729444A US72944434A US2050528A US 2050528 A US2050528 A US 2050528A US 729444 A US729444 A US 729444A US 72944434 A US72944434 A US 72944434A US 2050528 A US2050528 A US 2050528A
Authority
US
United States
Prior art keywords
oil
cottonseed oil
salad oil
making same
salad
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
Application number
US729444A
Inventor
Donald P Grettie
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.)
Industrial Patents Corp
Original Assignee
Ind Patents Corp
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 Ind Patents Corp filed Critical Ind Patents Corp
Priority to US729444A priority Critical patent/US2050528A/en
Application granted granted Critical
Publication of US2050528A publication Critical patent/US2050528A/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • 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
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S516/00—Colloid systems and wetting agents; subcombinations thereof; processes of
    • Y10S516/01—Wetting, emulsifying, dispersing, or stabilizing agents
    • Y10S516/06—Protein or carboxylic compound containing

Landscapes

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

Description

Patented Aug. 11, .1936
UNITED STATES PATENT OFFICE Donald P. Grettie, Chicago, Ill., assignor to Industrial Patents Corporation, Chicago, 111., a corporation of Delaware No Drawing. Application June '1, 1934, Serial No. 729,444
Claims.
This invention relates to an improvement in salad oils.
One of the objects of the invention is to provide a salad oil having an improved cold test.
Another object of the invention is to provide a method for improving the cold test of salad oil.
It will be understood that the terms "salad oil" as used in this specification and in the claims which follow is restricted to winterized cottonseed Oil.
The presence of stearine crystals which seed out of cottonseed oil at temperatures below the crystallization of stearine is objectionable. Not only do stearine crystals in the oil adversely affeet the appearance of the oil but cottonseed oil containing an appreciable amount of stearlne is unsatisfactory for use in the preparation of such emulsions as mayonnaise because at low temperatures the stearine crystals seed out in the emulsion tending to break the emulsion and separate the oil.
This has been obviated to some extent by the usual Winterizing process which is designed to remove the excess amount of the harder portion of the cottonseed oil consisting of tri-stearine, tri-palmitin and the like. These substances crystallize within the oil droplets of the emulsion when the product is used in salad dressings after the emulsion is held or stored at low temperature and the crystals thus formed pierce the protective film around the droplets of oil causing the emulsion to break down and separate into its respective phases.
In the conventional Winterizing process the cottonseed oil is held at a low temperature for a definite period of time until a portion of the harder constituents of the oil has had an opportunity to crystallize after which the oil is passed through a filter to remove the crystallized fat. The soft portion which passes through the filter is deodorized and used for salad oil.
The conventional Winterizing process is, at best, expensive because of the equipment and space which it requires, since it is necessary to hold the oil at a low temperature for several days to allow suflicient crystallization to produce the best salad oil. It is known that a longer period in seeding tanks permits more complete separation of the stearine, and gives a product which has less tendency to seed out or solidify after having been worked into an emulsion. It is the common practice, therefore, to seed cottonseed oil long enough, and at a sufliciently low temperature, to produce a soft oil fraction which will withstand 55 temperatures of 32 F. for at least ten hours.
For the best product to be used in commercial emulsions, requiring handling in winter temperatures, it is desirable to have an oil which will withstand the cold test at 32 F. for longer than ten hours, and by seeding for an exceptionally long time, which involves, of course, additional expense, the cold test can be lengthened to fifteen or twenty hours, and in the case of some oils, to a slightly longer period.
The present invention retards the crystallization of solid fatty glycerides and produces a winterized cottonseed oil for salad oil purposes which will withstand the cold test at 32 Fahrenheit for a much longer period of time than the known Winterizing process permits.
The present invention also permits the production of a winterized cottonseed oil without the additional outlay of time and equipment required for Winterizing for excessively long periods of time.
The present invention contemplates the usual Winterizing of cottonseed oil followed by the addition of a small amount of lecithin which I have discovered is eifective in retarding the formation of crystals of solid fatty glycerides present in cottonseed oil.
The present invention is of peculiar applicability in the treatment of winterized cottonseed oil.
Examples of the efiect of lecithin on winter pressed cottonseed oil are noted in the following table. The lecithin used in each instance was soya lecithin.
Time immer- Sample sion in ice water to me cloudy Hours winterized cottonseed oil Same-containing .017 lecith B4 Same-containing l7 ecithin..- Bamecontaining 1 o lecithin 240 net consisting of a large percentage of winterized cottonseed oil and a complement of lecithin added to inhibit crystallization.
2. As an article of commerce an edible oil product consisting of substantially 90% to 99.99% winterized cottonseed oil and a complement of lecithin added to inhibit crystallization.
3. The method of retarding the crystallization of solid fatty slycerides in winterized cottonseed oil which consists in adding thereto a small percentage oi lecithin to inhibit ction.
lization.
DONALD P. GRE'I'I'IE.
US729444A 1934-06-07 1934-06-07 Salad oil and method of making same Expired - Lifetime US2050528A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US729444A US2050528A (en) 1934-06-07 1934-06-07 Salad oil and method of making same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US729444A US2050528A (en) 1934-06-07 1934-06-07 Salad oil and method of making same

Publications (1)

Publication Number Publication Date
US2050528A true US2050528A (en) 1936-08-11

Family

ID=24931055

Family Applications (1)

Application Number Title Priority Date Filing Date
US729444A Expired - Lifetime US2050528A (en) 1934-06-07 1934-06-07 Salad oil and method of making same

Country Status (1)

Country Link
US (1) US2050528A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2435626A (en) * 1942-05-29 1948-02-10 Best Foods Inc Winterizing oils
US4164594A (en) * 1977-05-25 1979-08-14 Carnation Company Lecithin based wetting agent
US4359482A (en) * 1977-10-12 1982-11-16 The Procter & Gamble Company Fluid shortening composition having anti-gumming properties

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2435626A (en) * 1942-05-29 1948-02-10 Best Foods Inc Winterizing oils
US4164594A (en) * 1977-05-25 1979-08-14 Carnation Company Lecithin based wetting agent
US4359482A (en) * 1977-10-12 1982-11-16 The Procter & Gamble Company Fluid shortening composition having anti-gumming properties

Similar Documents

Publication Publication Date Title
US4726959A (en) Fat blooming inhibitor
DE1910062A1 (en) Margarine fat and process for its manufacture
DE60024401T2 (en) Palmitoleic acid and its use in food
DE2448233A1 (en) FAT COMPOSITION
US2972541A (en) Domestic oil hard butters, coatings thereof, and process for preparing said butters
Duns Palm oil in margarines and shortenings
US3171748A (en) Cocoa butter containing fat mixture
SU453815A3 (en) METHOD FOR PREPARING FOOD FATS
US2050528A (en) Salad oil and method of making same
US2435626A (en) Winterizing oils
US4072766A (en) Cocoa butter compositions
US2801177A (en) Shortening
JPH0425776B2 (en)
US1982186A (en) Frying fat and method
US2238441A (en) Mixed lauric-myristic esters and method of making same
DE1816167A1 (en) Fat composition and process for its preparation
US2607695A (en) Winterized vegetable oil and process of producing the same
US3048491A (en) Winterization process
US4049839A (en) Physiochemically designed fat compositions from tallow
US2627467A (en) Soya-bean oil and method of producing the same
US3038854A (en) Solvent dewaxing
US2393744A (en) Manufacture of salad oil
US3804867A (en) Process for production of a peanut oil composition by hydrogenation and winterization
US2097720A (en) Treatment of olive oil to prevent stearin coming down at low temperatures
US1958697A (en) Improved margarine and method of making the same