US2113216A - Stabilization of oleo oil - Google Patents
Stabilization of oleo oil Download PDFInfo
- Publication number
- US2113216A US2113216A US112563A US11256336A US2113216A US 2113216 A US2113216 A US 2113216A US 112563 A US112563 A US 112563A US 11256336 A US11256336 A US 11256336A US 2113216 A US2113216 A US 2113216A
- Authority
- US
- United States
- Prior art keywords
- oil
- hydrogenated
- refined
- oleo
- stabilization
- 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
Links
- 230000006641 stabilisation Effects 0.000 title description 5
- 238000011105 stabilization Methods 0.000 title description 5
- 239000003921 oil Substances 0.000 description 43
- 235000019198 oils Nutrition 0.000 description 43
- 235000010469 Glycine max Nutrition 0.000 description 19
- 244000068988 Glycine max Species 0.000 description 19
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 11
- 239000000787 lecithin Substances 0.000 description 11
- 229940067606 lecithin Drugs 0.000 description 11
- 235000010445 lecithin Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 230000000087 stabilizing effect Effects 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 230000000295 complement effect Effects 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
Definitions
- This invention relates to an improved process markable antioxidant effects of the combination of treating edible fats and oils and more particuof hydrogenated soya bean oil and lecithinand larlyv to a-process of stabilizing such products as the result of, the combined action of the two suboleo oil against rancidity. stances are so, much greater than the effect of ei- 5
- One of the objects of the present invention is ther of the substances separately thatit is 'un- 5 to provide a method for stabilizing edible fats and predictable from the antioxidant e'ifects of either oils such as lard, beef fat, hydrogenated cottonhydrogenated soya bean oil or lecithin.
- Another object of the invention is to provide as I have found in practice that effective stabilil0 an article of commerce an improved edible oil zation may be secured with varying amounts of and fat product stabilized against rancidity.
- V hydrogenated soya bean oil and lecithin in com- Another object of the invention is to provide bination. However, in most instances it is sufiian improved method of stabilizing oleo oil. cient to incorporate from 1% to 10% of hydrogem 1 In the copending application .of Donald P.
- hydrogenated refined soya bea 11 and 0.05 per
- the present invention is particularly adapted t t 02 percent thi to the stabilization of oleo oil whether um'e- 3.
- oil stabilized fined against rancidity consisting of ninety to ninety-, 4
- the following table sets out data on actual eight percent oil anda complement of the combitests carried out to demonstrate the value of the nation of hydrogenated soya, b 11 a l ith n, present invention in the stabilization of oleo oil.
- the method of stabilizing oleo oil which rancid comprises adding thereto and thoroughly incorporating therewith from one percent to ten perp 1 24 cent hydrogenated refined soya bean oil and 0.05 f; 0188;311:131 15% assistants; 5 pegceg: to 0.2tipercefnt lecithin.
- refined oieo oil 5 which comprises adding thereto and thoroughly stabilized against rancidity consisting of a large incorporating therewith from one percent to ten proportion of -refinedo1eo oil and a. complement percent hydrogenated refined scya bean oil and of hydrogenated refined soya bean oil and ice- 0.05 percent to 0.2. percent lecithin. ithin.
Description
:reeoe 24 1 1 Search Room ,ess Reference ratentedApr. 5,1938 I I v UNITED STATES "PATENT OFFICE Harold sonic-hen, Chicago, 111., assignor to Industriai Patents Corporation, Chicago, 111., a corporation of Delaware No Drawing,- Application November 24, 1936, Serial No. 112,563
I 12 Claims. (CI. 87-12) This invention relates to an improved process markable antioxidant effects of the combination of treating edible fats and oils and more particuof hydrogenated soya bean oil and lecithinand larlyv to a-process of stabilizing such products as the result of, the combined action of the two suboleo oil against rancidity. stances are so, much greater than the effect of ei- 5 One of the objects of the present invention is ther of the substances separately thatit is 'un- 5 to provide a method for stabilizing edible fats and predictable from the antioxidant e'ifects of either oils such as lard, beef fat, hydrogenated cottonhydrogenated soya bean oil or lecithin. seed oil, oleo oil, and other similar vegetable and The word oil as used in the claims which folanimal fats and oils against'rancidity. low is used in the broad sense to include fats. Another object of the invention is to provide as I have found in practice that effective stabilil0 an article of commerce an improved edible oil zation may be secured with varying amounts of and fat product stabilized against rancidity. V hydrogenated soya bean oil and lecithin in com- Another object of the invention is to provide bination. However, in most instances it is sufiian improved method of stabilizing oleo oil. cient to incorporate from 1% to 10% of hydrogem 1 In the copending application .of Donald P. ated refined soya bean oil, together with from 15 Grettie, entitled Stabilization of shortening, Se- 0.05% to 0.2% of lecithin. It will be understood, rial No. 95,632, itis disclosed that hydrogenated of course, that some stabilization is secured with refined soya bean oil is an eflective antioxidant smaller amounts and that the effect is progres 1 for edible fats and oils. sive as the amount is increased. n Itis also well known that lecithin has anti- 1 claim: 1 oxidanteflects when employed with edible fats 1. The method of stabilizing oil which comand oils. prises adding thereto and thoroughly incorporat-' e p se inventionv s ased upon the (118- mg therewith a quantity of hydrogenated re,- covery that a combination of hydrogenated, soya fined soya b 11 and l ith t e n 011 and lecithin v d s surpris ng anti- 2. The method of stabilizing oil which comoxidant eiiects entirely unpredictable from the prises adding thereto and thoroughly incorpor t mere knowledge 01' the antioxidant effects of hying therewith from one percent to ten percent 'drogenated soya bean oil and lecithin separately. hydrogenated refined soya, bea 11 and 0.05 per The present invention is particularly adapted t t 02 percent thi to the stabilization of oleo oil whether um'e- 3. As an article of commerce, oil stabilized fined against rancidity consisting of ninety to ninety-, 4 The following table sets out data on actual eight percent oil anda complement of the combitests carried out to demonstrate the value of the nation of hydrogenated soya, b 11 a l ith n, present invention in the stabilization of oleo oil. 4, an t v of commerce, an il stabilized 3.1 The emPm-Yed in carrying out the tests against rancidity consisting of a large proportion was o i of d a y commercial ad h of oil and a complement of hydrogenated refined refined oleo oil has been refined to remove free soya, bean 1 and it fatty'acm- 5. The method of stabilizing oleo oil which I comprises adding thereto and thoroughly incor- 40 Active Incubation porating therewith a quantity of hydrogenated 4o 5353 igggff refined soya bean oil and lecithin. ke egi ng become 6. The method of stabilizing oleo oil which rancid) comprises adding thereto and thoroughly incorporating therewith from one percent to ten perp 1 24 cent hydrogenated refined soya bean oil and 0.05 f; 0188;311:131 15% assistants; 5 pegceg: to 0.2tipercefnt lecithin. 1 u t b l d an ar e e o commerce, 0 e0 0 s a 1 me ()igg i l l l i lis iit iiiaaaua' aa' 6 100 against rancidity consisting of ninety to ninetyg eightpercent oleo oil and a complement of the 50 Refln'edoloo oilplus 5% hydrb ofiiid combination of hydrogenated soya bean oil and niniic iittinno'i'"teens-"- t i Iemhm- Reiinec oloo oil plus 57% dro onntd' 8. As an article of commerce, oleo oil stabilized soya beanoil and 0.1 i ecitbin 50 312 against rancidity consisting of a large proportion p r i ofroleo oil and a complement of hydrogenated re- It isclear from the foregoing. tests that the refined soya bean oil and lecithin. 55
. 2,118,816 9. The method of stabilizing refined 0160 oil stabilized against rancidity consisting of ninety which comprises adding thereto and thoroughly to ninety-eight percent refined oleo oil and a incorporating therewith a quantity of hydrogenated refined soya bean oil and lecit complement of the combination of hydrogenated hin. 10. The method of stabilizing refined oleo oil soya bean oil and lecithin.
12. As an article of commerce, refined oieo oil 5 which comprises adding thereto and thoroughly stabilized against rancidity consisting of a large incorporating therewith from one percent to ten proportion of -refinedo1eo oil and a. complement percent hydrogenated refined scya bean oil and of hydrogenated refined soya bean oil and ice- 0.05 percent to 0.2. percent lecithin. ithin.
10 11. As an article of commerce, refined oleo oil HAROLD s. MITCHELL. w
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US112563A US2113216A (en) | 1936-11-24 | 1936-11-24 | Stabilization of oleo oil |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US112563A US2113216A (en) | 1936-11-24 | 1936-11-24 | Stabilization of oleo oil |
Publications (1)
Publication Number | Publication Date |
---|---|
US2113216A true US2113216A (en) | 1938-04-05 |
Family
ID=22344590
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US112563A Expired - Lifetime US2113216A (en) | 1936-11-24 | 1936-11-24 | Stabilization of oleo oil |
Country Status (1)
Country | Link |
---|---|
US (1) | US2113216A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2433593A (en) * | 1943-11-19 | 1947-12-30 | Nopco Chem Co | Antioxidants and method of producing same |
US2449411A (en) * | 1945-03-05 | 1948-09-14 | Gustav H Rapaport | Method of preparing synthetic spice |
US2462760A (en) * | 1944-11-08 | 1949-02-22 | Swift & Co | Protective coatings for fresh frozen meats |
US3632352A (en) * | 1968-12-03 | 1972-01-04 | Degussa | Animal feed composition including milk exchange material |
US3644215A (en) * | 1968-12-03 | 1972-02-22 | Degussa | Process for converting liquid antioxidants to pulverulent form |
-
1936
- 1936-11-24 US US112563A patent/US2113216A/en not_active Expired - Lifetime
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2433593A (en) * | 1943-11-19 | 1947-12-30 | Nopco Chem Co | Antioxidants and method of producing same |
US2462760A (en) * | 1944-11-08 | 1949-02-22 | Swift & Co | Protective coatings for fresh frozen meats |
US2449411A (en) * | 1945-03-05 | 1948-09-14 | Gustav H Rapaport | Method of preparing synthetic spice |
US3632352A (en) * | 1968-12-03 | 1972-01-04 | Degussa | Animal feed composition including milk exchange material |
US3644215A (en) * | 1968-12-03 | 1972-02-22 | Degussa | Process for converting liquid antioxidants to pulverulent form |
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