Patent GB-932993-A (GB)
Title: Dietary improvements in margarine
Inventor: MELNICK DANIEL
IPC: A23D7/00
Filed: 1960-02-04
Abstract: An edible vegetable oil suitable for inclusion in margarine comprises a blend of a liquid unhydrogenated vegetable oil with a hardened selectively hydrogenated vegetable oil in a ratio of 30:70 to 70:30 parts, the edible vegetable oil having a melting point of 33,9 DEG to 37,8 DEG C., 15 to 45% linoleic acid, 12 to 27% saturated fatty acids, the ratio of linoleic to saturated fatty acids being in excess of 1,0 (preferably 1,2), Solids Content Index values of 14 to 28 at 10 DEG C., 9 to 18 at 21,1 DEG C., 6 to 13 at 26,7 DEG C., and 2 to 5,5 at 33,3 DEG C., the fatty acid radicals p  being present in the vegetable oil in non-random distribution.  It is preferred that the edible vegetable oil should have a melting point of 34,4 DEG  to 36,7 DEG C., 20 to 40% linoleic acid, 13 to 23% saturated fatty acids, the ratio of linoleic to saturated fatty acids being in excess of 1,2, Solids Content Index values of 18 to 26 at 10 DEG C., 12 to 17 at 21,1 DEG C., 8 to 12 at 26,7 DEG C., and 2 to 4 at 33,3 DEG C.  The margarine may include also 10 to 55% (preferably 15 to 30%) based on the combined amount of liquid unhydrogenated vegetable oil and hardened selectively hydrogenated vegetable oil, of a lightly hydrogenated oil having a melting point of 25,5 DEG  to 33,9 DEG C., and a difference between the Solids Content Index values at 10 DEG C. and 26,7 DEG C. of 8 to 30 units.  Selective hydrogenation refers to the hydrogenation of the fatty acids containing active methylene groups (linoleic) in preference to acids devoid of such groups (oleic); it is stated that the hydrogenation should be above 126,6 DEG C., (i.e. 260 DEG F.) to be selective, and preferably between 148 DEG  and 177 DEG C. According to an example of selective hydrogenation, to 908 kg. oil in a hydrogenation vessel there was added about 0,1% of a nickel catalyst known as Rufert's Catalyst, as described in U.S.A. Specification 2,424,811.  The temperature of the mixture was raised to 138 DEG C. and upon subjecting the reaction mixture to hydrogen gas, at a pressure maintained at 20 pounds per square inch, the temperature was increased to 166 DEG C. Hydrogenation was permitted to continue with agitation of the reaction mixture until the desired melting point and Solids Content Index values were obtained.  The hydrogenated product was then filtered to remove the catalyst.  The resultant hardened fat was then blended with the unhydrogenated oil and the blend was deodorized by high-vacuum steam treatment.  A similar hydrogenation procedure was followed in producing the optional lightly hydrogenated oil constituent. In the many exemplary margarines disclosed the edible vegetable oil, amounting to 80% of the overall product, was a blend of the following oils: liquid unhydrogenated vegetable oil: corn, cotton seed, soybean and safflower oils; hardened selectively hydrogenated vegetable oil: soybean, cotton seed, safflower and corn oils; lightly hydrogenated oil: cotton seed, soybean, safflower and corn oils.  An edible gas such as air, nitrogen or carbon dioxide, may be finely dispersed in wide ranges of proportions into warm margarine emulsion containing the fat in the melted state just prior to chilling, to improve the colour and appearance of the final margarine product.  Specifications 932,994, 932,995 and Canadian Specification 560,273 also are referred to.ALSO:There is included in margarine an edible vegetable oil which is a blend of a liquid unhydrogenated vegetable oil with a hardened selectively-hydrogenated vegetable oil in a ratio of 30 : 70 to 70 : 30 parts, the edible vegetable oil has a melting point of 33.9 DEG  to 37.8 DEG  C., 15 to 45% linoleic acid, 12 to 27% saturated fatty acids, the ratio of linoleic to saturated fatty acids being in excess of 1.0 (preferably 1.2), Solids Content Index values of 14 to 28 at 10 DEG  C., 9 to 18 at 21.1 DEG  C., 6 to 13 at 26.7 DEG  C., and 2 to 5.5 at 33.3 DEG C., and the fatty acid radicals are present in the vegetable oil in non-random distribution.  It is preferred that the edible vegetable oil should have a meltingpoint of 34.4 DEG  to 36.7 DEG  C., 20 to 40% linoleic acid, 13 to 23% saturated fatty acids, the ratio of linoleic to saturated fatty acids being in excess of 1.2, Solids Content Index values of 18 to 26 at 10 DEG  C., 12 to 17 at 21.1 DEG C., 8 to 12 at 26.7 DEG  C., and 2 to 4 at 33.3 DEG  C. The margarine may include also 10 to 55% (preferably 15 to 30%) based on the combined amount of liquid unhydrogenated vegetable oil and hardened selectively-hydrogenated vegetable oil, of a lightly-hydrogenated oil having a melting-point of 25.5 DEG  to 33.9 DEG  C., and a difference between the Solids Content Index values at 10 DEG  C. and 26.7 DEG C. of 8 to 30 units.  Selective hydrogenation refers to the hydrogenation of the fatty acids containing active methylene groups (linoleic) in preference to acids devoid of such groups (oleic); it is stated that the hydrogenation should be above 126.6 DEG  C. (i.e. 260 DEG  F.), to be selective, and preferably between 148 DEG  and 177 DEG  C.  According to an example of selective hydrogenation, to 908 kg. oil in a hydrogenation vessel there was added about 0.1% of a nickel catalyst known as Rufert's Catalyst, as described in U.S.A. Specification 2,424,811.  The temperature of the mixture was raised to 138 DEG  C. and upon subjecting the reaction mixture to hydrogen gas, at a pressure maintained at 20 pounds per square inch, the temperature was increased to 166 DEG  C. Hydrogenation was permitted to continue with agitation of the reaction mixture until the desired melting-point and Solids Content Index values were obtained.  The hydrogenated product was then filtered to remove the catalyst.  The resultant hardened fat was then blended with the unhydrogenated oil and the blend was deodorized by high-vacuum steam treatment.  A similar hydrogenation procedure was followed in producing the optional lightly-hydrogenated oil constituent.  The margarine should include a milk or water phase.  In the many exemplary margarines disclosed, the edible vegetable oil, amounting to 80% of the overall product, was a blend of the following oils: liquid unhydrogenated vegetable oil: corn, cottonseed, soybean and safflower oils; hardened selectively-hydrogenated vegetable oil: soybean, cottonseed, safflower and corn oils; lightly-hydrogenated oil: cottonseed, soybean, safflower and corn oils.  An edible gas such as air, nitrogen, or carbon dioxide, may be finely dispersed in wide ranges of proportions into warm margarine emulsion containing the fat in the melted state just prior to chilling, to improve the colour and appearance of the final margarine product. Specifications 932,994 and 932,995 divided out of the present Specification have identical subject-matter but differing claims. Canadian Specification 560,273 also is referred to.