Patent GB-609744-A (GB)
Title: Improvements in and relating to agents for colouring emulsions and dispersions, especially those of the oil in water type, and method for the production of such agents
Filed: 1946-01-07
Abstract: Agents for colouring cheese and ice-cream are manufactured by dissolving carotenes or carotenoids in one or more esters of saturated or unsaturated fatty acids (into which hydrophilic groups may have been introduced, e.g. by oxidation or oxidation and polymerization at double bonds or by sulphonation or introduction of phosphoric or phosphonic acid groups) with di- or poly-valent alcohols (e.g. glycerol, diglycerol or polyglycerols), said ester or at least one of said esters containing at least one free hydroxyl group.  Advantageously, a raw material containing the colouring matter may be treated with the solvent to extract and dissolve the colouring matter.  The esters may be used in admixture with soap or with other esters or with oxidized or polymerized oil or oil which has been oxidized and polymerized, or in solution in a fat which may be liquid or solid.  The solutions of colouring matter may be dispersed in water to form an emulsion. In examples: (1) carotene is dissolved in a mixture of peanut oil and the monopalmitic ester of diglycerol, or in monostearin with a small content of soap; (2) carrot pulp is extracted in vacuo at a raised temperature with a mixture of glycerol and polyglycerol esters, containing free hydroxy groups, prepared from ox tallow or fully hardened ox tallow; (3) anatto seeds are similarly extracted.  Specification 555,361 is referred to.  The Specification as open to inspection under Sect. 91 comprises also the use of other fat-soluble colouring matters (e.g. fat-soluble aniline dyes) and other oily or fatty solvents consisting wholly or partly of an emulsifying or dispersing agent (e.g. lecithin, cholesterol or partial esters of glycol, diglycol or polyglycols).  Depending on the nature of the emulsifying agent, the products are suitable for colouring emulsions of the water-in-oil type or especially of the oil-in-water type (e.g. milk or cream) or of both types.  In an additional example, a concentrated oily solution of a fat-soluble aniline dye is mixed with turkey red oil. This subject-matter does not appear in the Specification as accepted.ALSO:Agents for colouring cheese and ice-cream are manufactured by dissolving carotenes or carotenoids in one or more esters of saturated or unsaturated fatty acids (into which hydrophilic groups may have been introduced, e.g. by oxidation or oxidation and polymerization at double bonds or by sulphonation or introduction of phosphoric or phosphonic acid groups) with di- or polyvalent alcohols (e.g. glycerol, diglycerol or polyglycerols), said ester or at least one of said esters containing at least one free hydroxyl group.  Advantageously, a raw material containing the colouring matter may be treated with the solvent to extract and dissolve the colouring matter.  The esters may be used in admixture with soap or with other esters or with oxidized or polymerized oil or oil which has been oxidized and polymerized, or in solution in a fat which may be liquid or solid.  The solutions of colouring matter may be dispersed in water to form an emulsion. In examples: (1) carotene is dissolved in a mixture of peanut oil and the monopalmitic ester of diglycerol, or in monostearin with a small content of soap; (2) carrot pulp is extracted in vacuo at a raised temperature with a mixture of glycerol and polyglycerol esters, containing free hydroxy groups, prepared from ox tallow or fully hardened ox tallow; (3) anatto seeds are similarly extracted.  Specification 555,361, [Group III], is referred to.ALSO:Agents for colouring cheese and ice-cream are manufactured by dissolving carotenes or carotenoids in one or more esters of saturated or unsaturated fatty acids (into which hydrophilic groups may have been introduced, e.g. by oxidation or oxidation and polymerization at double bonds or by sulphonation or introduction of phosphoric or phosphonic acid groups) with di- or polyvalent alcohols (e.g. glycerol, diglycerol or polyglycerols), said ester or at least one of said esters containing at least one free hydroxyl group.  Advantageously a raw material containing the colouring matter may be treated with the solvent to extract and dissolve the colouring matter.  The esters may be used in admixture with soap or with other esters or with oxidized or polymerized oil or oil which has been oxidized and polymerized, or in solution in a fat which may be liquid or solid.  The solutions of colouring matter may be dispersed in water to form an emulsion. In examples: (1) carotene is dissolved in a mixture of peanut oil and the monopalmitic ester of diglycerol, or in monostearin with a small content of soap; (2) carrot pulp is extracted in vacuo at a raised temperature with a mixture of glycerol and polyglycerol esters, containing free hydroxy groups, prepared from ox tallow or fully hardened ox tallow; (3) anatto seeds are similarly extracted.  Specification 555,361, [Group III], is referred to.  The Specification as open to inspection under Sect. 91 comprises also the use of other fat-soluble colouring matters (e.g. fat-soluble aniline dyes) and other oily or fatty solvents consisting wholly or partly of an emulsifying or dispersing agent (e.g. lecithin, cholesterol or partial esters of glycol, diglycol or polyglycols).  Depending on the nature of the emulsifying agent, the products are suitable for colouring emulsions of the water-in-oil type or especially of the oil-in-water type (e.g. milk, cream or boot or leather polishes) or of both types.  In an additional example, a concentrated oily solution of a fat-soluble aniline dye is mixed with turkey red oil.  This subject-matter does not appear in the Specification as accepted.ALSO:Agents for colouring cheese are manufactured by dissolving carotenes or carotenoids in one or more esters of saturated or unsaturated fatty acids (into which hydrophilic groups may have been introduced, e.g. by oxidation or oxidation and polymerization at double bonds or by sulphonation or introduction of phosphoric or phosphonic acid groups) with di- or poly-valent alcohols (e.g. glycerol, diglycerol or polyglycerols), said ester or at least one of said esters containing at least one free hydroxyl group.  Advantageously a raw material containing the colouring matter may be treated with the solvent to extract and dissolve the colouring matter.  The esters may be used in admixture with soap or with other esters or with oxidized or polymerized oil or oil which has been oxidized and polymerized, or in solution in a fat which may be liquid or solid.  The solutions of colouring matter may be dispersed in water to form an emulsion. In examples: (1) carotene is dissolved in a mixture of peanut oil and the monopalmitic ester of diglycerol, or in monostearin with a small content of soap; (2) carrot pulp is extracted in vacuo at a raised temperature with a mixture of glycerol and polyglycerol esters, containing free hydroxy groups, prepared from ox tallow or fully hardened ox tallow; (3) anatto seeds are similarly extracted.  Specification 555,361 [Group III], is referred to.  The Specification as open to inspection under Sect. 91 comprises also the use of other fat-soluble colouring matters (e.g. fat-soluble aniline dyes) and other oily or fatty solvents consisting wholly or partly of an emulsifying or dispersing agent (e.g. lecithin, cholesterol or partial esters of glycol, diglycol or polyglycols).  Depending on the nature of the emulsifying agent, the products are suitable for colouring emulsions of the water-in-oil type or especially of the oil-in-water type (e.g., milk, cream or boot or leather polishes) or of both types.  In an additional example, a concentrated oily solution of a fat-soluble aniline dye is mixed with turkey red oil.  This subject-matter does not appear in the Specification as accepted.ALSO:Agents for colouring cheese and ice-cream are manufactured by dissolving carotenes or carotenoids in one or more esters of saturated or unsaturated fatty acids (into which hydrophilic groups may have been introduced, e.g. by oxidation and polymerization at double bonds or by sulphonation or introduction of phosphoric or phosphonic acid groups) with di- or poly-valent alcohols (e.g. glycerol, diglycerol or polyglycerols, said ester or at least one of said esters containing at least one free hydroxyl group.  Advantageously a raw material containing the colouring matter may be treated with the solvent to extract and dissolve the colouring matter.  The esters may be used in admixture with soap or with other esters or with oxidized or polymerized oil or oil which has been oxidized and polymerized, or in solution in a fat which may be liquid or solid.  The solutions of colouring matter may be dispersed in water to form an emulsion.  In examples: (1) carotene is dissolved in a mixture of peanut oil and the monopalmitic ester of diglycerol, or in monostearin with a small content of soap; (2) carrot pulp is extracted in vacuo at a raised temperature with a mixture of glycerol and polyglycerol esters, containing free hydroxy groups, prepared from ox tallow or fully hardened ox tallow; (3) anatto seeds are similarly extracted.  Specification 555,361 is referred to.  The Specification as open to inspection under Sect. 91 comprises also the use of other fat-soluble colouring matters (e.g. fat-soluble aniline dyes) and other oily or fatty solvents consisting wholly or partly of an emulsifying or dispersing agent (e.g. lecithin, cholesterol or partial esters of glycol, diglycol or polyglycols).  Depending on the nature of the emulsifying agent, the products are suitable for colouring emulsions of the water-in-oil type or especially of the oil-in-water type (e.g. milk or cream) or of both types.  In an additional example, a concentrated oily solution of a fat-soluble aniline dye is mixed with turkey red oil. This subject-matter does not appear in the Specification as accep