Patent GB-867615-A (GB)
Title: Improved hard butter
IPC: A23D9/00
Filed: 1958-09-04
Abstract: A triglyceride hard butter which consists of a major amount of at least one triglyceride fraction of non-lauric oil, the combined fatty acids of the fraction consisting essentially of 16 and 18 carbon acids distributed as 25-55% saturated fatty acids, 30-50% trans monoethenoic acids and 15-40% cis monoethenoic acids, e.g. trans- and cis-oleic acids, is prepared by hydrogenating a non-lauric glyceride oil under selective hydrogenation conditions conductive to the formation of trans monoethenoic acids from original cis-type acids, continuing the hydrogenation until substantially all polyethenoic unsaturation has been eliminated and until the content of trans monoethenoic acids is sufficiently high to yield the desired glyceride fraction, then solvent fractionating to separate the fraction in a condition essentially free of triglycerides of fully saturated fatty acids and recovering the separated fraction free of solvent.  According to Examples 5 and 9, peanut, soyabean and corn oils and lard, respectively, were hydrogenated under selective conditions to give trans-oleic acid by employing hydrogen at 30 lbs. per square inch gauge pressure, temperatures of 350-360 DEG F. and 0.1% nickel catalyst from a previous hydrogenation.  The oils were then fractionated in dry acetone by dissolving the oil with heating in 4 litres of acetone per kg. of oil, cooling the solution to 68 DEG F., holding for 3 to 4 hours at this temperature with slow agitation, filtering off the crystallized essentially GS3 type glycerides and washing the crystals with acetone.  The filtrate (containing wash solvents) was then cooled to 32 DEG F. and held there for about 18 hours, and the crystallized hard butter fraction was filtered off and washed.  The filtrate was stripped of acetone to recover the third fraction of soft-to-oil glycerides (GU2S and GU3 types), which was found to be particularly stable against oxidative deterioration and suitable as a replacement for salad-oil-type oils.  In other examples the solvents were methyl ethyl ketone and isopropyl acetate.  The hard butter fraction displays crystalline stability in chocolate coatings (Example 12).ALSO:A triglyceride hard butter consists of a major proportion of at least one triglyceride fraction of non-lauric oil and the combined fatty acids of the fraction consist essentially of 16-18 carbon acids distributed as 25-55% saturated fatty acids, 30-50% trans monoethenoic acids e.g. trans-oleic acid, and 15-40% cis monoethenoic acids e.g. cis-oleic acid.  The hard butter is prepared by hydrogenating the oil under conditions conductive to the formation of trans monethenoic acids and until substantially all polyethenoic unsaturation has been eliminated then recovering the fraction by two-step solvent fractionation e.g. by acetone, to separate the triglycerides of the fully saturated fatty acids at 68 DEG -78 DEG F and the desired fraction at 32 DEG F; other temperature ranges apply for methyl ethyl ketone and isopropyl acetate. According to examples 5 to 9, peanut, soybean and corn oils and lard, respectively, were hydrogenated under selective conditions to give trans-oleic acid by employing hydrogen at 30 lbs. per square inch gauge pressure, temperatures of 350-360 DEG F and 0,1% nickel catalyst from a previous hydrogenation.  The oils were then fractionated in dry acetone by dissolving the oil with heating in 4 litres of acetone per kg. of oil, cooling the solution to 68 DEG F, holding for 3 to 4 hours at this temperature with slow agitation, filtering off the crystallized essentially GS3 type glycerides, and washing the crystals with acetone.  The filtrate (containing wash solvent) was then cooled to 32 DEG F and held there for about 18 hours, and the crystallized hard butter fraction was filtered off and washed.  The filtrate was stripped of acetone to recover the third fraction of soft-to-oily glycerides (GU2S and GU3 types), which was found to be particularly stable against oxidative deterioration and suitable as a replacement for salad-oil-type oils.  The hard butter fraction displays crystalline stability in chocolate coatings (Example 12).