Patent GB-859769-A (GB)
Title: Improvements in or relating to edible fats
Inventor: WISSEBACH HEINRICH
IPC: C11C3/12
Filed: 1956-04-17
Abstract: Confectioners' hard fat is obtained by fractionally crystallizing an animal or vegetable oil or fat to obtain a liquid fraction, and then hydrogenerating this fraction, suitably in the catalytic presence of nickel, to yield a fat with an iodine value of 50-65, preferably 58-62, a softening point of 30-45 DEG C., preferably 35-38 DEG C., and a dilatation of 20 DEG C. of not less than 1200, preferably not less than 1400.  Details are given of the methods by which the softening point and dilatation are to be measured.  The oil or fat used may be shea butter, lard, or beef or mutton tallow, but is preferably palm oil; the fractional crystallization may be achieved either by means of a solvent such as acetone, for example by cooling a solution of oil in acetone or by mixing cold acetone with hot oil to obtain a mixture of the required crystallization temperature, or simply by melting and then slowly cooling the fat.  The product may be used as a cocoa butter substitute; when such a substitute comprises not more than 25% by weight of the total hard fat present, it should have a dilatation at 20 DEG C. not below 1600, and a softening point not above 42 DEG C., but when it constitutes 75-100% by weight of the total fat, the dilatation at 20 DEG C. should be at least 1400 and the softening point should not be above 37 DEG C. Specifications 827,172, 841,316 and 841,317 are referred to.ALSO:Confectioners' hard fat is obtained by fractionally crystallizing an animal or vegetable oil or fat to obtain a liquid fraction, and then hydrogenating this fraction, suitably in the catalytic presence of nickel, to yield a fat with an iodine value of 50-65, preferably 58-62, a softening point of 30-45 DEG C., preferably 35-38 DEG C., and a dilatation at 20 DEG C. of not less than 1200, preferably not less than 1400.  Details are given of the methods by which the softening point and dilatation are to measured. The oil or fat used may be shea butter, lard, or beef or mutton tallow, but is preferably palm oil.  The fractional crystallization may be achieved either by means of a solvent such as acetone, for example by cooling a solution of oil in acetone or by mixing cold acetone with hot oil to obtain a mixture of the required crystallization temperature, or simply by melting and then slowly cooling the fat.  The product may be used as a cocoa butter substitute; when such a substitute comprises not more than 25% by weight of the total lard fat present, it should have a dilatation at 20 DEG C. not below 1600, and a softening point not above 42 DEG C., but when it constitutes 75-100% by weight of the total fat, the dilatation at 20 DEG C. should be at least 1400, and the softening point should not be above 37 DEG C.ALSO:375Kg. of a hard fat obtained by catalytically hydrogenating a liquid fraction obtained by fractionally crystallizing palm oil from acetone (see Groups I and III) is mixed with 275 Kg. cocoa butter, 340 Kg. sugar, and 10 Kg. soyabean lecithin in an edge runner mixer and afterwards in a homogenizer.  The glaze composition obtained is kept 8 hours at 65 DEG C. in a conch, and is then passed over a roller cooler before being filled into containers at 35 DEG C.  Specifications 827,172, 841,316 and 841,317 are referred to.