Patent GB-425982-A (GB)
Title: Improvements in or relating to the manufacture of baked goods containing sugar
IPC: A21D2/16
Filed: 1933-06-13
Abstract: A superglycerinated fat for incorporation in a cake batter may be obtained by agitating partially-hydrogenated cottonseed oil of about 70 iodine value at about 240 DEG  C. with about 10 per cent of its weight of glycerine.ALSO:In a process for the production of chemically leavened sweet baked goods such as cakes containing more sugar than flour there is incorporated in the batter synthetic fat containing mono- and/or di-glycerides, the amount of mono- and/or di-glycerides being sufficient to produce an excess of combined glycerine over that required for triglyceride formation equal to not less than ,3 per cent and not more than about 15 per cent, though preferably not more than 1,5 per cent, of the weight of the total shortening in the batter.  In this way it is stated that 150-175 per cent sugar on the basis of flour may be incorporated in the batter. Small quantities of soap and/or free fatty acid, as described in Specification 414,916, may also be incorporated in the batter.  The superglycerinated fat may be added as a separate ingredient to the batter or it may be premixed with the whole shortening or any of the other ingredients of the batter, e.g. mixtures may be prepared comprising flour, sugar, shortening and the superglycerinated fat with or without the leavening agent or dried milk and dried egg materials; shortenings containing superglycerinated fat are described in Specification 425,980, [Group I].  The synthetic fat may consist of a mono-and/or di-glyceride and may be derived from fatty acids containing at least 16 carbon atoms and preferably unsaturated.  The following fats and oils are specified for the production of the superglycerinated fat viz., vegetable oils such as olive, cottonseed, sesame and peanut oils; animal fats such as lard and beef tallow; partially hydrogenated oils such as cottonseed, sesame, peanut, corn, soya bean, whale and pilchard oils, especially hydrogenated oils having an iodine value of 60-80. The superglycerinated fat may be prepared by combining glycerine either with the oils themselves or with the free fatty acids liberated therefrom, e.g. a superglycerinated fat may be obtained by agitating partially hydrogenated cottonseed oil of about 70 iodine value at about 240 DEG C. with about 10 per cent its weight of glycerine.  The Specification as open to inspection under Sect. 91 also states that the proportion of excess combined glycerine in the cake batter need not necessarily be within the range specified above. This subject-matter does not appear in the Specification as accepted.ALSO:In a process for the production of chemically leavened sweet baked goods such as cakes containing more sugar than flour there is incorporated in the batter synthetic fat containing mono- and/or di-glycerides, the amount of mono- and/or di-glycerides, the sufficient to produce an excess of combined glycerine over that required for triglyceride formation equal to not less than ,3 per cent and not more than about 15 per cent, though preferably not more than 1,5 per cent, of the weight of the total shortening in the batter.  In this way it is stated that 150-175 per cent sugar on the basis of flour may be incorporated in the batter.  Small quantities of soap, and /or free fatty acid, as described in Specification 414,916, [Group VI], may also be incorporated in the batter.  The superglycerinated fat may be added as a separate ingredient to the batter or it may be premixed with the whole shortening or any of the other ingredients of the batter, e.g. mixtures may be prepared comprising flour, sugar, shortening and the superglycerinated fat with or without the leavening agent or dried milk and dried egg materials; shortenings containing superglycerinated fat are described in Specification 425,980.  The synthetic fat may consist of a mono- and/or di-glyceride and may be derived from fatty acids containing at least 16 carbon atoms and preferably unsaturated.  The following fats and oils are specified for the production of the superglycerinated fat viz. vegetable oils such as olive, cottonseed, sesame and peanut oils; animal fats such as lard and beef tallow; partially hydrogenated oils such as cottonseed, sesame, peanut, corn, soya-bean, whale and pilchard oils, especially hydrogenated oils having an iodine value of 60-80. The superglycerinated fat may be prepared by combining glycerine either with the oils themselves or with the free fatty acids liberated therefrom, e.g. superglycerinated fat may be obtained by agitating partially hydrogenated cottonseed oil of about 70 iodine value at about 240 DEG  C. with about 10 per cent its weight of glycerine. The Specification as open to inspection under Sect. 91 also states that the proportion of excess combined glycerine in the cake batter need not necessarily be within the range specified above. This subject-matter does not appear in the Specification as accepted.