Patent GB-632089-A (GB)
Title: Modification of glycerides
IPC: C11C3/10
Filed: 1947-02-19
Abstract: The process of interesterifying triglycerides by means of interesterification catalysts at temperatures permitting crystallization of solid glycerides according to the parent Specification is modified to produce mixed triglycerides by carrying out the interesterification from the beginning in the presence of crystals consisting predominantly of mixed triglycerides, particularly mixed saturated-unsaturated triglyceride crystals.  Fats of desired firmness at room temperature are thereby produced without raising the final melting point of the fat.  The seeding crystals may either be formed prior to the addition of the interesterification catalyst by cooling the initial mixture, or they may be produced immediately after the addition of the catalyst by initial rapid cooling of the mixture, or they may be added as a slurry from a separate body of fat suitable for depositing crystalline mixed glycerides.  Thus fats such as cottonseed oil, soya bean oil, and corn oil, when cooled prior to interesterification, deposit fat crystals consisting mainly of mixed triglycerides such as disaturated-mono unsaturated triglycerides.  Other fats such as tallow, palm oil, coconut oil, menhaden oil, whale oil and their hydrogenated and partially hydrogenated derivatives may also be treated according to the invention, as well as partially hydrogenated cottonseed oil, rape seed oil, sesame seed oil, and soya bean oil. In an example, filtered and dried hydrogenated soya bean oil is melted and then chilled to 60 DEG  F. to develop a heavy precipitate of solid triglycerides.  A suspension of sodium methoxide in xylene is added and the oil allowed to stand for 48 hours at 60 DEG  F. under nitrogen.  The catalyst is then inactivated by glacial acetic acid and the product refined, bleached, and deodorized.  It is suitable for conversion to margarine (see Group I).  Other examples refer to cotton seed oil.  The process is also suitable for making sharp melting fats such as confectioner's hard fats from coconut oil, tucum nut oil, palm kernel oil, or babassu oil.  The catalyst may be formed by direct reaction of sodium or potassium on the glycerides or sterols contained in the fat.  The interesterification temperature is usually below 120 DEG  F. Specification 604,136 is referred to.ALSO:Mixed triglycerides, particularly mixed saturated-unsaturated triglycerides, suitable for improving the spreading characteristics at lower temperatures of edible and cooking fats, are formed by seeding the interesterification mixtures according to the parent specification with crystals of predominantly mixed triglycerides at the beginning of the interesterification treatment (see Group III). Such triglycerides are refined, bleached, and deodorised, and are then converted into margarine by the addition, for example, of small amounts of completely hydrogenated cotton seed oil, soybean oil phosphatides, and buttermilk.  The process is also applicable to the preparation of confectioners' hard fats, candy fillings, chocolate coatings and cake icings.  Specification 604,136, [Group III], is referred to.