US2150649A - Petroleum oil spread for bread and the like - Google Patents

Description

Patented Mar. 14, 1939 Carleton Ellis, Montclair, N. J., assignor to Ellis- Foster Company, a corporation of New Jersey No Drawing. Application December'5, 1936, Serial No. 114,430

4 Claims. (01. 99123) This invention relates to thickened mineral-oiland-water compositions comprising relatively high proportions of water. g a

One of the principal objects of this invention is the production of such compositions which at atmospheric or slightly lower temperatures are substantially stable and opaque, and have a semi solid to solid and fine-grained consistency and a relatively dull luster.

Another object of the invention is the production of lightcolored, emulsified semi-solid to solid compositions of this type, free from any objectionable taste or. odor, from highly refined constituents, and the incorporation of accessory agents such as dyes, flavorings, agents to impart a'butter-like odor, and if desired, salt and medicinal agents in the final product.

Another object of the invention is to provide a method for producing an emulsified composition of this character which is simple, easily carried. out and controlled, and economical in operation.

The mineral oil component of such composition is preferably a substantially colorless, tasteless and odorless saturated hydrocarbon oil obtained from petroleum by a thorough refining process. Oily products of this type having specific gravities of about 0.85 to 0.90 are available commercially at the present time under a number of trade names. The commercial product of the-white oil type having a specific gravity of about 0.89 and a Saybolt viscosity of 320-330 at 100 F. was used in the included examples because of its availability. However, related oils of different viscosity and specific gravity can be used with slight adjusta ment of proportions.

In general smoother, finer-grained and more stable compositions of mineral oil and water are obtained by introducing relatively small proportions of certain other and usually unrelated materials known as emulsifying agents. Among the materials that were found to act asv emulsifying agents in this type of compositions are cholesterol,

lecithin, dried milk, raw milk, egg yolk, and ergosterol, or mixtures of these. However, cholesterol was found to be the most satisfactory of the group andhence will be set forth later in several of the illustrations. For a given composition the greater the degree of emulsification (the more finely divided the components) as a rule the firmer and denser will be the final product. Thus toobtain appropriate solid compositions a desirably high degree of emulsification is usually sought for.

Thickening agents such as waxes, petrolatum and highly hydrogenated oils or highly hydrogenated fats are preferably added to the mineral oil, since the thickness or consistency of the oil component influences to a considerable extent the consistency of the final product. In addition to exerting a thickening effect, these agents are believed to assist emulsification, yielding compositions 'of smaller average particle size with re sultant'increase in firmness or hardness of the final product. Thus the thickening agents by two entirely different effects assist the production of morenearly solid or firmer products.

In general hard hydrogenated oils or fats and highly refined hydrocarbon waxes such as ceresin and paraiiin are preferred, and each of these was 1 found to give satisfactory, fine-grained, smooth compositions of good water content. The eifective proportions of thickening agents are quite flexible, ranging from less than 1% -to or more of the mineral oil, but in general from 1 or 2 to 20% thickening agent is preferred. In certain cases petrolatum may be employed as thickening agent, but to obtain compositions of semi-solid to solid consistency it should be employed in larger proportions than the waxes. About 3 parts of petrolatum to 1 part of mineral oil is the preferred oily part of the composition in this case.

In this invention mineral oil in which has been incorporated a thickening agent such as ceresin wax, parafiin wax, hard hydrogenated oil, hard hydrogenated fat or petrolatum or a mixture of two or more such materials is designated as thickened mineral oil.

It is an object,-in some instances, to prepare the thickened oil and water composition of a flavor appropriate for ingestion in lieu of ordinary butter by those who are aiiiicted with maladies which prohibit the ingestion of digestible fats, such as persons who are diabetic, obese and so forth. Nevertheless, when the use of mineral waxes and the like as thickening agents is objectionable for any reason, I may replace the wax by a highly hydrogenated 011, preferably of the hard fat type such as that having a melting point higher than body temperature. A composition of the sort thus provides a hard fat and a mineral oil carrier which is essentially now-digestible and which-will pass, through the digestive tract substantially unchanged. By using a hard fat melting above body temperature in a mineral oil'carrier, very;

little of an assimilable character is to be found" composition of thickened oil) firm, opaque compositions of relatively dull luster and semi-solid to solid consistency at room temperature are obtained. By employing suitable emulsifying agents, for example cholesterol, unusually high proportions ofwater, up to 90% or more of the total composition, can be incorporated and the resulting products are stable opaque bodies of semi-solid to solid consistencies having a relatively dull luster. That it would be possible to produce stable, smooth and solid compositions of this type comprising such large proportions of water was unexpected and is believed to be novel.

For certain purposes waxes and hydrogenated fat or oil in the final product may be undesirable and for these uses the desired rigidity may be obtained by reducing the proportion of these constituents (wax and hydrogenated fat) in themineral oil and adding gums, such as gum.

tragacanth, gum arabic andouince seed mucilage and the like to the water component. In general relatively small proportions of gums (if used at alD-up to'3% of the water contentare sufficient. However, compositions comprising at least small proportions of wax or of the hard fat (about 5% of the mineral oil content) are preferred in such cases since smoother,- finer and more stable emulsions are in general obtained from such mixtures.

Emulsions of this type are very trolytes (e. g., salt) in reasonable proportions or on addition of other accessory agents such as dyes, colorings, flavorings and perfumes. This finding is novel and unexpected since oil-water emulsions having high'water contents are ordinarily very readily broken up" by addition of electrolytes. f

The warm compositions may be formed to shape in suitable molds and on cooling the shape is retained. Such shaped bodies may be out or reshaped without loss of water. The compositions range in color from white to very pale yellow and may be dyed orfcolored any desired shade. Oil-soluble or water-soluble dyes or mixtures of the two may besemployed, but if both types of dyes are used they should be of related colors for if complementary colors are employed the emulsification is soy [effective that a grayish colored product may result. -It is usually preferred to dissolve thedye in the appropriate component (oil or water), although in certain cases it may be desirable ,to add the coloring material during or after the emulsiflcation step. The compositions are also tasteless and odorless and may be flavored or perfumed by introducing the desired agents. 1 This variety of accessory agent may be dissolved in the appropriate component or suspended in the final product. Medicinal agents such as borlc acid, calcium gluconate and other inorganic or organic salts may be incorporated in the compositions preferably by grinding in the oil or by dissolving in the water component. It may in certain cases be desirable to dissolve these agents in a small portion of the water and add the concentrated solution during the final stage of emulsification. Vitamin extracts also may be incorporated if desired The following specific examples are given to illustrate the manner of carrying out this inven- 1 tion and the character of the products derived therefrom. All proportions are given as parts by weight.

Example 1.A mixture of 92 parts mineral 011 (commercial grade of heavy white oil) and 15 parts ceresin wax was heated just above melting point of wax to effect solution and part lecithin was added. The solution was placed in a water bath at about 50 C. and stirred mechanstable and do not break-up or lose water on addition of elecically as 25 parts 10% aqueous-sodium chloride solution were added slowly. A somewhat grainy emulsion formed and the product cooled to room temperature was semi-solid in consistency and had a somewhat oily, translucent appearance.

Example 2.--Thirteen parts ceresin wax and 1 6 part lecithin were dissolved in 92 parts minv eral oil, placed in a water bath at about 60 C. and agitated mechanically as 50 parts of a aqueous sodium chloride solution were added vslowly. The emulsion was somewhat grainy, but

at room temperature was a white opaque solid.

Example 3.-A mixture of 92 parts mineral oil, 13 parts ceresin wax and 2 parts lecithin was heated just above the melting point of the wax to effect solution and placed in a water bath at about 50 C. The mixture was stirred mechanically as 300 parts of water were run in slowly and stirring was continued until the composition cooled to room temperature. The emulsified product was a semi-solid opaque mass having a relatively dull luster. and could be cut or shaped without loss of water.

Example 4.-0ne part cholesterol was dissolved in a warm solution of 4 parts ceresin wax in 96 parts mineral oil and the solution was stirred mechanically as 40 parts water were added slowly. Stirring was continued until the composition cooled to room temperature. A smooth mass resulted which at room temperature was a white, opaque solid with a luster much duller than the product of Example 1. It was practically tasteless and odorless.

I Example 5.A mixture of 92 parts mineral 011,30 parts ceresin wax and 1 part lecithin was warmed to effect solution, brought to 50 C. and agitated mechanically as 50 parts water were added slowly. Stirring was continued until the composition cooled to room temperature. The emulsion was somewhat grainy and the cooled product was of a soft solid consistency, although it was somewhat oily and translucent in appearance.

Ezample 6.-Four parts of commercial dried milk were suspended in parts water and added slowly with stirring to a mixture of\92 parts mineral oil and 13 parts ceresin wax at about 50 C. The mixture was placed in a water bath at the same temperature and agitated mechanically as 190 parts water was added slowly. A somewhat grainy emulsion formed, but the cooled product was an opaque soft solid, with a fairly dull luster.

Example 7.-One part ergosterol was dissolved in a warm mixture of 92 parts mineral oil and 13 parts ceresin wax. The mixture was held at about 40 C. and stirred mechanically as 100 parts water were added slowly and the agitation continued until the composition cooled to room temperature. A somewhat grainy emulsion formed, but on cooling it assumed the consistency of a soft solid, wasopaque and had a fairly dull luster.

Example 8.A mixture of 75 parts petrolatum, (of the grade used for local medicinal action) 25 parts mineral oil and 1 part cholesterol was warmed to effect solution, placed in a water bath at about 50 C. and stirred mechanically as 300 parts water were added slowly. The water bath was removed and stirring was continued until composition cooled to room temperature. The product was a smooth, pale yellow, opaque emulsion of semi-solid consistency at room temperature, having a dull luster. It had a slight taste and odor of petrolatum, however.

Example 9.0ne part cholesterol was dis- I'he emulsion was stable and 13. parts parafiin wax and the mixture "wassolved in a warm mixture of 92 parts mineral oil held at about 50 C. and stirred mechanically. as

v 300 parts water were added slowly. Stirring was 'continued as the composition was allowed to cool to room temperature. A smooth opaque composition resulted which at room temperature had a solid consistency and a dull, non-oily appearance.

Example 10.-Onefourth part cholesteroland 15 parts ceresin wax were dissolved in 92 parts warm mineral oil and the mixture was held at. about50 C. and agitated mechanically'as 300; parts waterv wereadded slowly. Agitation was continued asthe composition cooled to room tem perature. The cooled material was. opaque, odorless and tasteless and'it hada'dullluster,

however on stirring or working, watentended consistency and dull luster, and was somewhat to separate.

Example 11.--A mixture of 92- parts mineral joil, 13 parts ceresin wax 'and- -partchol'esterol was heated just above the melting point of wax' 'to effect solution, placed in a water bath at about 50 C. and stirred mechanically as 200 water, to which had been added a water-soluble aniline dye to color it, were added slowly. Three parts finely ground sodium chloride were added.

and stirring was continued until the composition cooled to room temperature. The product was a smooth, opaque, solid emulsion at room temperature and had a'uniform color due tothe dye.

were suspended in 300 parts hot water and cooled to C. A mixture of 92 parts mineral oil, 10

parts ceresin wax and 1 part cholesterol was warmed to efiect solution, placed in a water bath at 50 C. and stirred mechanically :as. the above suspension of gum tragacanth in water was added slowly. Stirring was continued until the composition cooled'to room temperature. The product was a smooth, opaque composition -ofsolid firmer than similar products without the gum. The composition was substantially tasteless and odorless, and could be cut or shaped without loss of water. A portion of the warm composition was poured into a rectangular mold and on cooling.

retained the shape of the mold. Example 13.-Two parts gum tragacanth were;

added to 300 parts boiling. water and digested until a'uniform suspensionresulted. Then 4 parts ceresin wax and 1 part'cholesterol were dissolved in 96 parts mineral oil, and agitated mechanically as the warm suspension of gum tragacanth in water was added slowly. Agitation was continued until composition cooled to room temperature. The composition :was smooth and opaque, had a dull luster and was somewhat sott-g er than the product of the previous example (Ex:

It was practically tasteless and odorample 12) less.

solution was brought to about 50 C. and agitated mechanically as 300 parts water at about 40 C." was added slowly. Five parts powdered sodiumv chloride were added and the composition was agitated until it cooled to room temperature. The cooled. composition was an opaque, orangecolored solid with dull luster. It was quite stable and did not lose water on cutting or shaping.

Emample 15,-Fifteen parts ceresin wax and 1 r cholesterol were dissolvedin 90 parts -min-" Example 12.''I'hree parts gum tragacanth Example 14.--A mixture of 92 partsmineral. oil, 15 partsv ceresin wax and 1 part cholesterol was warmed to effect solution and colored with an oil-soluble orange dye, viz., Sudan III. The

" was odorless and tasteless.

eral oil just above melting wax. Th'e solution-was, placed in. a water bath;

material to a slightextent on s ih ns- Example 162-An ixt'ure, of -1 part cholesterol,

15 parts hlghly'hydrog'enatedoilithis was a solid 1 product having melting point above body temperature;viz., about 58. (Land iodine value under-'- 1 10) and 90 parts mineral oilwas heated at C.

with stirring until a homogeneous liquid resulted. The. product was them-placed in a water bath at about 50 C; I and stirred 'me'chanically. as 200 dull luster; "It was tasteless and odorless ,Ex'ampleIZ-One part cholesterol'andiio parts highly hydrogenatedfat' (solid, as above), were dissolved in parts ,minera'l'oil; The solution was placed in a waterbath atabottsm Grand temperature a solid consistency; and .a. dull, nonoily appearance. v x Example 18.T,wo parts-.lcholesterol and 25 parts. hard hydrogenated oil (solid; as above) 1 partswater'were added slowly. .A smooth-fine grained, opaque composition resulted which at 2 room temperaturefhad a-solid consistency a 20 v 6. agitated mechanically as 200--;parts 'warm water were added slowly;.. 'I'he productfwas a sniooth, fine-grainei'opaque' c'ompositiomhavin'g at room were dissolved in 90 partsmineral' oil atabout v 8( C. and the solution was colored orange with annatto coloring agent. solution was placed in a-water bath at about-60 0.; and stirred me-' chanically. First parts. water were slowly were added slowly. Finally a butter flavoring composition was added. [The product was. an

7 added, then a solution of 15 parts-sodium chloride in: 100 parts water and 200 parts-more water orange colored, opaque, firm-,fine-grainedflcomposition having: at room temperature a solid f consistency and a dull non-oily appearance. A

portion of'this composition chilled to -10 C.

became quite hard, but on warming to room temf'perature resumed its original: appearance and consistency. The emulsion did not break by such chilling andwarming.

1 am '19-+- a m ted- .5- parts mm oil', 6 partsf cer'esin wax land -l -part cholesterol was heated to 7,070.", toieiIect-solution, placed in a waterbath fat about-69 Ci-"andstirred me-' chanically as360iparts warniiwater-were added" slowly. .The product was a'smoothyilne-grained. 755

opaque, composition havin'gfati. ,ro,om temperature a solid consistency anda dull,fnonoily appearance It waspracticallytaistelssi and odorless. The compositiomdt will be: oted, contains nearly Example. 20.A solutionemsiperts ceresin wax" and'2 parts cholesterol in 92 parts. mineral, oil

was placed in a water bathatf55"1Z1.v and agitated mechanically as, 500 parts,,warm water were added slowly. The product,containingoverv 80% water, was a smooth, fine-grained; opaque composition having at room temperature a solid consistency and a dull, nonoilyappearance, It

.. E:rampl e'21.-'A mixture r 45fpsrts mineral ,oil, 10 parts hard hydrogenated oil (solidat room temperature) and 1 part cholesterol was-heated] to 90 C. to hasten solution,-placed in a water bath atabout 60 C. and agitated mechanically 15 eral oil. The solution was placed in a water bath at about 60 C. and agitated mechanically as 750 parts water also at about 60 C., were added slowly. More water was added, but at about this point water failed to enter the composition and began to collect in the processing vessel in the free state. The composition was opaque, smooth and fine-grained with a dull non-oily appearance but at room temperature it appeared to lack that firmness characteristic of those compositions containing. somewhat less than 90% of water. -It

was tasteless and odorless.

The above examples are presented for clearness of understanding only and do not attempt to give all possible combinations of constituents.

No unnecessary limitations should be drawn therefrom. v The range of temperature in which the 'composition may be made is quite flexible and, al-- though around 50 'C.'was found to be very satisfactory, higher or lower temperatures may be employed. In certain cases it maybe desirable to work at room temperature.

To review the preceding, the stock or product,

before the addition of any accessory agents such as color and flavor; preferably should be odorless and tasteless. Moreover, it should notseparate water'to any'substantial extent on mild worlrin'g. For example, on cutting a slab of the material of the right size for service purposes as, for example, slicing a small square or rectangle from a' bar of the material, there should not be any objectionable separation of water. Also, when the stock in its final form is spread, for example, on bread, the act of spreading should not cause the exudation of any objectionable amount of water. The stock or product should preferably bein the form of a soft solid which can 'be spread readily on'bread or other similar foodstuffs. Of course, the consistency of the product will vary-more or less according to the temperature at which itis served, but it is assumed thatit will be served in a cool state, for example, at a temperature not exceeding ordinary room temperature and preferably slightly lower. Ifv cooled to ice box temperatures, especially the low'temperatures resulting when placed in an electric refrigerator, the product, if too cool, may be too hard but will resume the desired consistency when the temperature is raised slightly. I composition should be substantially free from any oily luster which would tend to give the composition a greasy appearance. luster is dull attemperatures at least slightly below room temperature. Another requirement of a preferable character is that the stock or product, before the addition ofcoloring agents, be sumciently light in color, preferably white, so that colors will be imparted readily by var-' ious small additions of such coloring agents. The

which would impart a desirable coloration of a Furthermore, the

Preferably the yellowish tone and at the same time would introduce desirable vitamin material.

a An efiect which has been noted in connection become rancid. No such changes due to rancidiflcation are apparent in connection with the preferred form of the present invention; this despite the high water content which frequently ranges from 50 per cent to 90 per cent of the total composition. In some cases it is desirable, however,

water to eliminate the air and dissolved oxygen. Even though the composition contains so high (or major) proportion of water, I have not found that exposure to ice box temperatures tends to cause an objectionable separationor break of the com though the heavily watered composition of the present invention is somewhat affected by change of temperature, its alteration of softness or hardness, as the case may be, is less than that noted with ordinary butter.

The term accessory agents" as used in this specification and in the claims, is intended to cover any one or more of the following:-coloring agents, vitamin material, flavoring agents (including salt) and perfuming agents.

What I claim is:

1. An opaque edible composition comprising thickened mineral oil, an emulsifying agent and proportion of water (approximately 50 to 90 per cent based on total composition) whereby said composition at ordinary room temperatures has a semi-solid to solid consistency and a dull luster.

3. An edible, opaque, substantially tasteless and odorless composition comprising thickened mineral oil, cholesterol as emulsifying agent, and egg yolk, and a relatively high proportion of water (approximately 50 to 90 per cent based on total composition) well emulsified therewith, whereby said composition at ordinary room temperatures has a semi-solid to solid consistency and a dull luster, and is stable at atmospheric temperatures.

4. An edible, opaque composition comprising mineral oil thickened with highly hydrogenated oil (solid), an emulsifying agent resistant to salt, and approximately 50 to 90 per cent water, based on total composition, and salt, whereby said composition at ordinary'room temperatures has a semi-solid to solid consistency and a dull, nonoily appearance.

CARLE'I'ON ELLIS.

For example, egg yolk and the like, which when using a high water content,.to boil the