Patent GB-453220-A (GB)
Title: Improvements in or relating to methods of making cakes
IPC: A21D2/16
Filed: 1934-12-04
Abstract: Polyglycerols are prepared by polymerizing glycerine with the aid of alkaline catalyst at 280 DEG  C. or below in a non-oxidizing atmosphere.  In examples, glycerine preferably containing as little water as possible is heated after adding about one per cent of sodium hydroxide in a non-oxidizing atmosphere obtained for example by bubbling carbon dioxide or hydrogen through it, the temperature being raised gradually to 250--260 DEG  C. and the heating continued for about 4\ba1/2\be hours.  In a modification the heating is carried out in a reflux condenser for about 7 hours the temperature being gradually raised to 225--230 DEG  C. and the pressure gradually reduced to 160--165 mm., or the time, temperature and pressure may be 2\ba1/2\be hours, 260 DEG  C., and 120 mm. respectively.  Glycerine may be removed from the polyglycerols so obtained by reducing the temperature to 175--180 DEG  C. and the pressure to 7--15 mm., and continuing the heating until no more glycerine distills over.  Higher fatty acid polyglycerides having free hydroxyl groups or mixtures of such polyglycerides may be prepared by esterifying the polyglycerols with higher molecular weight fatty acids or re-esterifying with glycerides of such acids.  In examples: (1) the polyglycerols are heated with distilled oleic acid at about 220--225 DEG  C. for 2 hours or with 156 parts of triple-pressed stearic acid at 240--250 DEG  C. for 2\ba1/4\be hours, a non-oxidizing atmosphere, e.g. produced by bubbling carbon dioxide through being employed; (2) the polyglycerols are heated in the presence of caustic soda with corn oil or leaf lard at about 260 DEG  C. for 3 hours or with oleostearine at about 250 DEG  C. for 2 hours, a non-oxidizing atmosphere being employed.  The colour, taste and odour of the polyglycerides may be improved by passing for about 30 mins. steam preferably superheated, e.g. at about 240 DEG  C. and preferably under vacuum through the polyglycerides, an inert atmosphere being maintained. Specification 452,138 is referred to.  The Specification as open to inspection under Sect 91 comprises also the use as catalysts in polymerizing the glycerine of potassium hydroxide, sodium carbonate, sodium acetate, or iodine. This subject-matter does not appear in the Specification as accepted.ALSO:A shortening has incorporated in it from about 1 per cent upward by weight of a higher fatty acid polyglyceride having free hydroxyl groups or a mixture of such polyglycerides.  The polyglycerides may be added to the shortening in which mono and di-glycerides may also be included.  The shortening is preferably of vegetable origin with a melting point of approximately 95-105 DEG  F. and may be a partially hydrogenated vegetable oil such as cottonseed or peanut oil hydrogenated to an iodine value of 60-75.  Blends of various fats and oils may be used. The polyglycerides may be made from the fatty acids of any edible oil or fat including the mixed fatty acids of lard, or from fully or partially hydrogenated oils or the higher fatty acids of palm kernel or coconut oil.  A shortening containing a large amount, e.g. 50 per cent of polyglyceride may be prepared, and is added to the amount of 1/2 oz. or less to 2 ozs. or more for each pound of the total shortening.ALSO:A shortening-containing cake of improved volume, grain, texture, and keeping qualities is obtained by incorporating in the cake batter or in one of the ingredients thereof a higher fatty acid polyglyceride having free hydroxyl groups or a mixture of such polyglycerides to the amount of from about one per cent upward, preferably about 2-3 per cent, by weight of the amount of shortening used.  An increased amount of liquid such as milk may be employed in the cake batter without increasing the amount of egg yolk material employed.  Liquids or sugar in amount equal to or greater than that of the flour may be used in the batter.  The polyglycerides may be added to the shortening in which mono- and di-glycerides may also be included.  The shortening is preferably of vegetable origin with a melting point of approximately 95-105 DEG  F. and may be a partially hydrogenated vegetable oil such as cottonseed or peanut oil hydrogenated to an iodine value of 60-75.  Blends of various fats and oils may be used.  The polyglycerides may be made from the fatty acids of any edible oil or fat including the mixed fatty acids of lard, or from fully or partially hydrogenated oils or the higher fatty acids of palm kernel or coconut oil.  A shortening containing a large amount, e.g. 50 per cent of polyglyceride may be prepared, and is added to the amount of 1/2 oz. or less to 2 ozs. or more for each pound of the total shortening.  The polyglycerides may be alternatively mixed with the milk, eggs, sugar, flour or other ingredients of the batter.  Examples of the preparation of cakes employing whole eggs and egg whites respectively are given.  The polyglycerides may be prepared as set forth in Specification 452,138, [Group IV].  They may be obtained by first polymerizing glycerine with the aid of an alkaline catalyst at 280 DEG  C., or below in a non-oxidizing atmosphere.  In examples, glycerine preferably containing as little water as possible is heated after adding about one per cent of sodium hydroxide in a non-oxidizing atmosphere obtained for example by bubbling carbon dioxide or hydrogen through it, the temperature being raised gradually to 250-260 DEG  C., and the heating continued for about 4 1/2 hours.  In a modification, the heating is carried out in a reflux condenser for about 7 hours the temperature being gradually raised to 225-230 DEG  C., and the pressure gradually reduced to 160-165 mm., or the time, temperature and pressure may be 2 1/2 hours, 260 DEG  C., and 120 mm. respectively.  Glycerine may be removed from the polyglycerols so obtained by reducing the temperature to 175-180 DEG  C. and the pressure to 7-15 mm., and continuing the heating until no more glycerine distils over.  The polyglyceride may be prepared by esterifying the polyglycerols with higher molecular weight fatty acids or reesterifying with glycerides of such acids.  In examples: (1) the polyglycerols are heated with distilled oleic acid at about 220-225 DEG  C. for 2 hours or with 156 parts of triple-pressed stearic acid at 240-250 DEG  C. for 2 1/4 hours, a non-oxidizing atmosphere, e.g. produced by bubbling carbon dioxide through, being employed; (2) the polyglycerols are heated in the presence of caustic soda with corn oil or leaf lard at about 260 DEG  C. for 2 hours or with oleostearine at about 250 DEG  C. for 2 hours, a non-oxidizing atmosphere being employed.  The colour, taste and odour of the polyglycerides may be improved by passing for about 30 mins. steam preferably superheated, e.g. at about 240 DEG  C. and preferably under vacuum through the polyglycerides, an inert atmosphere being maintained.  The Specification as open to inspection under Sect. 91 comprises also the use as catalysts in polymerizing the glycerine of potassium hydroxide, sodium carbonate, sodium acetate or iodine. This subject-matter does not appear in the Specification as accepted.