Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/01—Other fatty acid esters, e.g. phosphatides
  • A23D7/013—Spread compositions

Definitions

• the present invention relates to a process for producing a margarine having a reduced tendency to spattering.
• a margarine having a reduced tendency to spattering is produced by incorporating in the oil phase a finely divided metal- or metalloid oxide which was pre-treated with alcohols, fatty acids, aldehydes or lecithins in Order to render the oxide hydrophobic.
• Specific examples mentioned in this publication are methylated Silicon dioxide and lecithinated Silicon dioxide.
• a drawback associated to the use of this ethod is that the anti-spattering effect achieved, diminishes on storage as time goes by as shown in a test illustrated in Example 19 of said Netherlands patent application.
• the improved process ⁇ _Ccording to the invention for producing a water-in-oil en.ii7-.fc ... of the margarine type, which displays a reduced tendency to spattering consists of adding separately (a) a phosphatijß und (b) a hydrophilic finely divided metal and / or metalloid oxide, into an oil phase essentially consisting of a fat or fat blend which is appropriate for producing a non ⁇ liquid margarine.
• the phosphatide and the oxide components are added separately to the oil phase.
• added “separately” is meant that both components are physically separated before and durinq thei incorporation in the oil phase and that a possible interaction between the components can consequently only occur in situ in the oil phase.
• Suitable phosphatides which are Preferred are Those phosphatides Which are Obtained by Treating vegetable oils in Which phosphatides are present,: such as soya oil, groundnut oil, sunflower oil and rapeseed oil, cottonseed oil, and the like, with steam or water and spearating out the phosphatides, which are also less accurately referred to as lecithin.
• phosphatides of other origin such as egg-yolk, or synthetically prepared phosphatides can also be used for the process according to the present invention.
• partly hydrolysed phosphatides ie phosphatides of which in at least a part of the molecules present an acyl group of the diacyl- glycerophosphatides has been split off
• hydroxylated phosphatides and / or acylated phosphatides can be used in the process according to the invention .
• phosphatides obtained from fractionation of the above-mentioned phosphatides with a solvent or mixtures of solvents are also suitable.
• the phosphatides are usually added in an amount of about 0.01 to about 5% by weight, preferably between about 0.1 and about IS. by weight, based on the weight of the margarine.
• the finely divided metal and / or metalloid oxide useful for use in the process of the present invention are well-known substances. They are normally prepared by thermal decomposition (vapor phase hydrolysis) of the corresponding volatile metal and metalloid halogenides at very high temperatures (about 1100 ° C), the particle size and the surface area of the oxides obtained being regulated by means of the concentration of the halogenides, the temperature and the reaction time. The bulk density is regulated by the degree of compression of the oxides obtained.
• These highly voluminous oxides are commercially available, for example from Joseph Crosfield and Sons, of Warrington, England, and from Degussa, in Germany, under the trade mark "Aerosol" Ci. Suitable highly voluminous
• Silicon dioxide, alu inium oxide and mixtures thereof are sold under this name.
• a product having the trade mark “Cab-0-Sil”
• Highly voluminous Silicon dioxide can also be prepared by the so-called precipitation method, for example by adding an alkali metal silicate solution and an acid solution to water at about 50 C, keeping the pH constant, and subsequently washing, filtering and drying the precipitate.
• concentration of the reactants By controlling the concentration of the reactants, the reaction time, the temperature and the pH, silicon dioxides having certain surface areas and particle sized are obtained.
• Highly voluminous aluminum oxide, Silicon dioxide and iron oxide can likewise be prepared with the aid of vapor phase hydrolysis, as also titanium dioxide and zirconium oxide.
• Highly voluminous magnesium oxide can be prepared by calcination of magnesium hydroxide, magnesium oxalate or basic magnesium carbonate at about 600 ° C, followed by rapid cooling over a desiccating agent, such as phosphorous pentoxide.
• Highly voluminous magnesium oxide is commercially available, for example from the Chemical and Insulating Cy Ltd, Darlington, Durham, England, under the trade mark "Darlington Magnesium Oxyd LM0 / 100".
• the oxide preferably used is highly voluminous, light silicon dioxide having the physical characteristics specified above.
• hydrophil ic oxides should preferably have (a) a specific surface area of at least 130 and preferably a specific surfaCe area ranging from 200-400 m / g and
• the preferred average primary particl e size ranges from 5-30 ⁇ i.
• the average surface area can be determined by the method of Brunauer et al. (J. Am. Chem. Soc. 60 (1938) p. 309).
• Suitable proportions of the hydrophilic ic oxide can be assessed in each particul ar case. Appl icants have surprisingly found that in most instances proportions as low as ranging from 0.025 - 0.15 wt% wil l suffice. The preferred proportions l ie between 0.05 and 0.10% by weight based on the weight of the margarine.
• the margarines prepared according to the invention can be salt-free ⁇ J ⁇ r salted mil k margarines, as wel l as salted on non-salted water margarines.
• the invention is particul arly concerned with non l iquid margarines or plastic margarines.
• margarines having an oil phase essential ly consisting of a fact or fat ' bl end which has a sl ip mel ting point ranging from 30-40 ° C.
• the Proportion of oil phase in the margarine lies normally within 75-90% by weight and the proportion of the aqeuous phase lies within the ranks of 10-25% by weight.
• the margarines produced according to the invention may include additives such as flavors, vitamins, anti-oxidants and the like.
• the margarines can be produced using techniques known per se and in this connection reference is made to the book “Margarine” by Andersen & Williams 1965.
• This margarine was subjected after 3 and 10 days storage to ___ fbllowing spattering test: in an enammelled pan with a smooth bootm surface 50 g of the margarine was heated each time to 175 ° C (regulated by a thermocouple). The spattering fat was caught, at a distance of 21 cm above the pan, on a piece of paper that had been weighed beforehand. After the test the piece of paper was weighed again. The degree of spattering was determined on the basis of the increase in the weight of the paper and this was converted as follows into an assessment according to points:
• a margarine was prepared having the same fat mixture and the same aqueous phase as in Example 1, and was subsequently subjected to the same spattering test. This time, however, 0.164% by weight of raw soya phosphatide and 0.05% by weight of Aerosil 300 were added separately to the fatty phase. (Aerosil 300 has a surface area 2 " of 300 m / gram and an average particle size of 8 m ⁇ ).
• Example 1 The procedure of Example 1 was repeated, excepted that 0.1% by weight
• Example 1 86 milimicrons was used. After a storage period of 10 days the anti-spattering behavior was as sat.isfactory as in Example 1.

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• 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)
• Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)

Applications Claiming Priority (2)

Publications (1)

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ID=19832094

Family Applications (1)

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Citations (4)

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• 1978
  • 1978-12-20 NL NL7812335A patent/NL7812335A/nl not_active Application Discontinuation
• 1979
  • 1979-12-18 WO PCT/EP1979/000101 patent/WO1980001232A1/de not_active Ceased
  • 1979-12-18 AT AT79200775T patent/ATE790T1/de not_active IP Right Cessation
  • 1979-12-18 ZA ZA00796868A patent/ZA796868B/xx unknown
  • 1979-12-18 JP JP50014679A patent/JPS55501008A/ja active Pending
  • 1979-12-18 DE DE7979200775T patent/DE2962404D1/de not_active Expired
  • 1979-12-18 EP EP79200775A patent/EP0013053B1/en not_active Expired
  • 1979-12-20 CA CA342,370A patent/CA1132837A/en not_active Expired
• 1980
  • 1980-08-14 US US06/205,370 patent/US4325980A/en not_active Expired - Lifetime

Patent Citations (4)

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