Patent GB-886519-A (GB)
Title: Improvements in or relating to stabilizers for fats and milk products
IPC: A23C1/16
Filed: 1959-10-22
Abstract: A stabilizing agent for fats is made by mixing protein and sugar with an edible fatty glyceride, heating the mixture to the temperature of charring under reduced pressure or in vacuo, and then separating the resulting solution of the stabilizer in the fat from the remaining solid material, as by <PICT:0886519/III/1> filtration.  Fatty glycerides, to which there have been added 0,05-5% by weight of a fat-insoluble, non-toxic chelating agent for iron, are mixed with a dry blend of protein and sugar containing 0,2-25 parts protein and 0,2-50 parts sugar for 100 parts by weight of the fatty glycerides, the resulting suspension is heated in vacuo at 300 DEG -500 DEG F. in a current of steam until the blend is at least partly charred and a reaction product results that is soluble in the glycerides, and the resulting glyceride solution is cooled and filtered at a temperature above the melting point of the glycerides, to separate carbonized and fat-insoluble material.  Skim milk powder may provide the protein and sugar employed.  Fatty glycerides: butter fat, palm, coconut, peanut, soybean, corn, safflower, cottonseed, sunflower and linseed derived fatty glycerides, either winterized before use or not. Protein: milk or soy protein, gelatin, casein, lactalbumen, egg albumin, peanut protein and hydrolysis products of the proteins. Sugar: lactose in skim milk powder, maltose, dextrose and levulose.  Chelating agents: citric, tartaric or gluconic acid, and alkali metal polyphosphate sequestering agents such as sodium hexametaphosphate and pyrophosphate.  It is preferred to steam-strip the fatty glycerides and to add in the protein and sugar blend when substantially all of the free fatty acid and other materials volatilisable under the conditions of stripping have been removed; in a typical example, a proportion of 25% skim milk solids was added to butter fat undergoing steam-stripping, a temperature of charring, such as 400 DEG F., and 2 mm. of mercury absolute pressure were maintained for 10 to 15 minutes, the whole was then cooled to 120 DEG F., the vacuum was released by introducing nitrogen, and the fat was filtered to remove the oil-insoluble products of the charred milk solids present.  1lb. of the filtrate thereby obtained may be mixed with 10-100 lbs. of butter fat or margarine.  In the steam-stripping apparatus shown, a charge of fat in a tank 10 is heated for 1-4 hours at a temperature of 350 DEG -450 DEG F., under 2-7 mm. Hg absolute pressure, by steam, o-dichlorobenzene or a entectic mixture of diphenyl oxide and diphenyl supplied to the shell 14 and about 1 lb. of steam is sparged into the bottom of the tank per hour for every 35 lbs. of fat.  The apparatus includes baffle and drip plates 28, 30 and an annular recess 34.ALSO:A stabilising agent for fats is made by mixing protein and sugar with an edible fatty glyceride, heating the mixture to the temperature of charring under reduced pressure or in vacuo, and then separating the resulting solution of the stabiliser in the fat from the remaining solid material, as by filtration.  Fatty glycerides, to which there have been added 0,05-5% by weight of a fat-insoluble, non-toxic chelating agent for iron, are mixed with a dry blend of protein and sugar containing 0,2-25 parts protein and 0,2-50 parts sugar for 100 parts by weight of the fatty glycerides, the resulting suspension is heated in vacuo at 300 DEG -500 DEG F. in a current of steam until the blend is at least partly charred and a reaction product results that is soluble in the glycerides, and the resulting glyceride solution is cooled and filtered at a temperature above the melting point of the glycerides, to separate carbonised and fat-insoluble material. Skim milk powder may provide the protein and sugar employed. Fatty glycerides: butter fat, palm, coconut, peanut, soybean, corn, safflower, cottonseed, sunflower and linseed derived fatty glycerides, either winterised before use or not.  Protein: milk or soy protein, gelatin, casein, lactalbumen, egg albumin, peanut protein and hydrolysis products of the proteins.  Sugar: lactose in skim milk powder, mattose, dextrose and levulose.  Chelatinh agents: citric, tartaric or gluconic acid, and alkali metal polyphosphate sequestering agents such as sodium hexametaphosphate and pyrophosphate.  It is preferred to steam-strip the fatty glycerides using the apparatus depicted in the single Figure, not shown (see Group III), and to add in the protein and sugar blend when substantially all of the free fatty acid and other materials volatilisable under the conditions of stripping have been removed, such as 15 minutes before the end of the stripping operation; 1 lb. of the filtrate thereby obtained may be mixed with 10-100 lbs. of butter fat or margarine.ALSO:A stabilizing agent for milk flavour, e.g. of the whole milk powder claimed in Specification 886,518, and fats is made by mixing milk powder or protein and sugar, respectively, with an edible fatty glyceride, heating the mixture to the temperature of charring under reduced pressure or in vacuo, and then separating the resulting solution of the stabilizer in the fat from the remaining solid material, as by filtration.  Fatty glycerides, to which there have been added 0.05-5% by weight of a fat-insoluble, non-toxic chelating agent for iron, are mixed with a dry blend of protein and sugar containing 0.2-25 parts protein and 0.2-50 parts sugar for 100 parts by weight of the fatty glycerides, the resulting suspension is heated in vacuo at 300-500 DEG  F. in a current of steam until the blend is at least partly charred and a reaction product results that is soluble in the glycerides, and the resulting glyceride solution is cooled and filtered at a temperature above the melting point of the glycerides, to separate carbonized and fat-insoluble material.-Skim milk powder may provide the protein and sugar employed.  Fatty glycerides: butter fat, palm, coconut, peanut, soybean, corn, safflower, cottonseed, sunflower and linseed derived fatty glycerides, either winterized before use or not.  Protein: milk or soy protein, gelatin, casein, lactalbumen, egg albumin, peanut protein and hydrolysis products of the proteins.  Sugar: lactose in skim milk powder, maltose, dextrose and levulose.  Chelating agents: citric, tartaric or gluconic acid, and alkali metal polyphosphate sequestering agents such as sodium hexametaphosphate and pyrophosphate.  It is preferred to steam-strip the fatty glycerides, using the apparatus depicted in the single Figure, not shown (see Group III), and to add in the protein and sugar blend when substantially all of the free fatty acid and other materials volatizable under the conditions of stripping have been removed, such as 15 minutes before the end of the stripping operation; 1 lb. of the filtrate thereby obtained may be mixed with 10-100 lbs. of butter fat, margarine, fat-containing baby foods, or a fat-containing candy.