Patent GB-903141-A (GB)
Title: Improvements in margarine manufacture
Inventor: WALKER ARTHUR POLDEN
IPC: A23D7/00
Filed: 1958-04-30
Abstract: In making an oil, suitable for use in margarine manufacture and having the melting characteristics of butter as characterized by a solid content index value for temperatures of 50 DEG  to 92 DEG  F. within the range for butter oils as described in Specification 832,377, there is corandomized a mixture of two constituents; one constituent being palm oil either unhydrogenated or hydrogenated to an iodine value of not less than 47 and the other constituent being coconut oil which may be hydrogenated to any degree or palm kernel oil, the amount of palm oil being within the range which varies progressively from 50 - 65% to 40 - 60% as the degree of hydrogenation of the palm oil varies progressively from complete unhydrogenation to a degree of hydrogenation such that the iodine value of the palm oil is 47, the range shrinking, if the other constituent is coconut oil, progressively to 50 - 60% as the degree of hydrogenation of the coconut oil varies progressively from complete unhydrogenation to complete hydrogenation; or one constituent is 40 - 60% tallow and the other coconut oil; or one constituent is 50 -75% hydrogenated whale oil (iodine value 59) and the other constituent coconut oil, whereby a product with a solid content index higher than the values for butter oils at one or more of the temperatures 50 DEG , 80 DEG  and 92 DEG  F. is produced, and the product is blended with a minor proportion, in most cases less than 25%, of a soft oil being groundnut oil, hydrogenated groundnut oil (iodine value 83 or higher) or hydrogenated soya bean oil (iodine value 75 - 92) so that the blend has a solid content index within the specified range at 50 DEG , 80 DEG  and 92 DEG  F. There may also be added with the soft oil, coconut oil, as described in Specification 874,675, and other glyceride oils.ALSO:In making an oil suitable for use in margarine manufacture and having the melting characteristics of butter as characterised by a solid content index value for temperatures of 50 DEG F. to 92 DEG F. within the range of values obtained with butter oils as described in Specification 832,377, there is corandomised a mixture of two constituents; one constituent being palm oil either unhydrogenated or hydrogenated to an iodine value of not less than 47 and the other constituent being coconut oil which may be hydrogenated to any degree or palm kernel oil, the amount of palm oil being within the range which varies progressively from 50-65% to 40-60% as the degree of hydrogenation of the palm oil varies progressively from complete unhydrogenation to a degree of hydrogenation such that the iodine value of the palm oil is 47, the range shrinking, if the other constituent is coconut oil, progressively to 50-60% as the degree of hydrogenation of the coconut oil varies progressively from complete unhydrogenation to complete hydrogenation; or one constituent is 40-60% tallow and the other coconut oil; or one constituent is 50-75% hydrogenated whale oil (iodine value 59) and the other constituent coconut oil, whereby a product with a solid content index higher than the values for butter oils at one or more of the temperatures 50 DEG F., 80 DEG F. and 92 DEG F. is produced, and the product is blended with a minor proportion, in most cases less than 25% of a soft oil being groundnut oil, hydrogenated groundnut oil (iodine value 83 or higher) or hydrogenated soyabean oil (iodine value 75-92) so that the blend has a solid content index within the specified range at 50 DEG F., 80 DEG F. and 92 DEG F.  There may also be added with the soft oil, coconut oil, as described in Specification 874,675 and other glyceride oils.