Patent GB-472086-A (GB)
Title: Improvements in or relating to the preparation of emulsions
IPC: A23D7/01
Filed: 1936-08-18
Abstract: Condensation products of higher fatty acids and polysaccharides are used as emulsifying and stabilizing agents in the preparation of emulsions of water or aqueous liquids in organic substances which are substantially insoluble in water, e.g. oils, fats, waxes, alcohols and hydrocarbons.  Suitable fatty acids are preferably those containing more than 8 carbon atoms, e.g. stearic, palmitic, oleic, linolic, linoleic and linolenic acids or their mixtures and suitable polysaccharides include starch, dextrin, cellulose or degradation products thereof of a polysaccharide type.  Preferably condensation products which are molecularly or colloidally soluble in the organic substances are used, the solubility increasing with the content of fatty acid. The emulsifying properties of the condensation products are also influenced by the fatty acid content, up to a maximum of approximately 60 per cent fatty acid, and free hydroxy groups should also be present.  These agents are particularly useful for preparing emulsions with water or aqueous liquids of an acid pH value, e.g. acidified skim milk used in the making of margarine. The emulsions are preferably made by dissolving the condensation products in the organic substances and then adding the aqueous phase.  Other emulsifying and stabilizing agents may be present, particularly the oleaginous emulsifying agents prepared according to Specifications 178,885, 187,298, and 187,299, [all in Class 81 (i)].  According to examples, (1) 5 to 15 pts. of a condensation product of dextrin and stearic acid, containing about 60 per cent of fatty acid, are dissolved in 1000 pts. of a mixture of cotton seed oil, coconut oil &c., and 200 pts. of skim milk, acidified with bacteria, are dispersed in the molten mixture.  Salt, colouring and flavouring matters are then added, and the emulsion is cooled and kneaded in the usual manner.  The margarine obtained is dry and does not spatter on frying; (2) The same emulsion may also be used for making shortenings for bakery purposes according to Specification 431,065, [Group VI]; (3) 50 pts. of water containing perfume and, if desired, cosmetic substances are dispersed in a mixture of 10 pts. petroleum jelly, 10 pts. olive oil, 15 pts. of wax, 10 pts. ceresine and 5 pts. of the condensation product used in example 1.  The product is cooled.ALSO:Condensation products of higher fatty acids and polysaccharides are used as emulsifying and stabilizing agents in the preparation of emulsions of water or aqueous liquids, particularly of acid pH value, in oils and fats, particularly those suitable for making margarine and similar substances.  Suitable fatty acids are preferably those containing more than 8 carbon atoms, e.g. stearic, palmitic, oleic, linolic, linoleic and linolenic acids or their mixtures and suitable polysaccharides include starch, dextrin, cellulose or degradation products thereof of a polysaccharide type. Other emulsifying and stabilizing agents may be present, particularly the oleaginous emulsifying agents prepared according to Specifications 178,885, 187,298, and 187,299, [all in Class 81 (i)]. According to examples: (1) 5 to 15 pts. of a condensation product of dextrin and stearic acid, containing about 60 per cent of fatty acid, are dissolved in 1000 pts. of a mixture of cotton seed oil, coconut oil, &c., and 200 pts. of skim milk, acidified with bacteria, are dispersed in the molten mixture.  Salt, colouring and flavouring matters are then added, and the emulsion is cooled and kneaded in the usual way. The margarine obtained is drying and does not spatter on frying; (2) The same emulsion may also be used for making shortenings for baking purposes according to Specification 431,065.ALSO:A cream is obtained by dispersing 50 pts. of water containing perfume and, if desired, cosmetic substances in a mixture of 10 pts. petroleum jelly, 10 pts. olive oil, 15 pts. of wax, 10 pts. ceresine and 5 pts. of a condensation product of dextrin and stearic acid, containing about 60 per cent of fatty acid.