Patent GB-506161-A (GB)
Title: Treatment of aqueous liquid dairy emulsions to render them resistant to the development of oxidised taste and flavour
IPC: A23L3/3472
Filed: 1937-08-16
Abstract: 506,161. Stabilizing foodstuffs and mineral oil &c. emulsions against oxidation. STEVENS, A. H.(Musher Foundation, Inc.) Aug. 16, 1937, No. 22490. [A Specification was laid open to inspection under Sect. 91 of the Acts, Feb. 23, 1938.] [Class 49] [Also in Groups III, VIII, and XVII] Cream or whole milk is stabilized against oxidative deterioration by mixing therewith an amount not exceeding 5 per cent by weight of a raw cereal flour, the amount used being sufficient substantially to retard development of oxidized tastes and flavours. In place of the flour, an extract obtained by mixing up to 5 per cent bv weight of the flour with water or alcohol, separating the starch and cereal fibres and evaporating the water or alcohol may be used. The cereal flours used include oat, yellow or white maize and barley flours. In treating milk 0À05 to 0À5 per cent, or if the undissolved portion is to be removed by filtration 0À1 to 0À8 per cent of raw oat flour may be used. The removal of the undissolved portion may be effected at somewhat raised temperature, e.g. 140‹ F. or following pasteurization. In treating cream, generally less than 2 per cent of the oat flour against the butter fat weight thereof is used and the flour may be added with neutralizers or starters. The treated cream may be used in making butter to which protection against oxidative deterioration is imparted ; in this case the aqueous extract when used may be in unconcentrated form. Specifications 451,340 and 474,597 (both as open to inspection under Sect. 91 of the Acts) are referred to. The Specification as open to inspection under Sect. 91 comprises also the use of vegetative anti-oxidants generally and also chemical antioxidants including hydroquinone and other phenolic compounds, synthetic glucosides, tannins,. alkaloids, aromatic amines and gums like gum guaiac in food products generally, including milk, cream, butter, ice cream evaporated, condensed and powdered milk, the addition to butter may be effected by adding to the cream &c. before churning; in cheese, e.g. by addition of oat flour prior to or following ripening or by dusting on the surface, or in products containing cheese, e.g. cheese-coated popcorn; in margarine, e.g. 1 per cent of oat flour is added to the fat therein or 0À1-1 per. cent to the milk used ; in edible materials containing dairy products, e.g. confectionery such as caramels, toffees and milk chocolate, the anti-oxidants being added to the dairy product or to the finished material, in making caramels they may be included in the evaporated or condensed milk or butter used therein; oat flour is added to a mixture of ground roasted coffee with powdered whole milk, cream or other dairy products; in mayonnaise and salad dressing; in strawberries, peaches, bananas, pears, apples to be mixed with dairy products ; in cracker and bread doughs, if desired in an acid medium for dusting over baked goods during or after baking, e.g. oat flour is dusted over biscuit, cracker, bread, &c. dough after three-quarters of the baking time has elapsed or after baking is over ; in mineral oil and medicinal emulsions, the addition being to the non-oil portion ; in salves, toilet creams and other non-edible emulsions and dispersions with which chemical anti-oxidants are employed. The anti-oxidants used include, besides the cereal materials, vegetables generally, seeds of the grass family, nuts of the oak family, buckwheat, lettuce seed, cottonseed, linseed, sesame, sunflower and poppy seed, peanuts, castor beans, potato, chestnut and like starches, forage plants, grasses and legumes such as alfalfa, clover, soya beans, fruits of the palm, pineapple, banana, strawberry, rose, &c. families, beetroots, spices, cacao, tea and coffee and like products, crude cane or beet sugar, crude sugar liquor, molasses, the germs and embryos of wheat, corn, oats, peanuts and other vegetable materials, seed or press cakes obtained after removal of fat or oil from seeds, nuts or fruits including palm, birch and cashew nuts, peanuts, walnuts, rose and pea seeds, soya beans and cottonseed, extracts of vegetable materials in water, in volatile solvents including alcohol, gasoline, hexane and trichlorethylene, and in glyceride fats and oils, oils ground together with the non-oleagenous portion of the germ; seed, nut or fruit containing it and germ oils produced by extraction methods, e.g. from wheat germ using hexane. Reference is made to the injection of an aqueous suspension of oat flour into the udders and mammary glands of animals to give anti-oxidative properties to the milk, or into parts of the animal high in fat content or capable of transmitting the anti-oxidant to parts of the animal requiring protection. Reference is also made to the addition of the anti-oxidants to materials, e.g. paper, board, wood, tin, &c. used for wrapping up or for making containers for dairy products. Thus, oat flour may be used on parchment, waxed or greaseproof paper or in barrels, tubs, cans, milk cartons, &c. by applying it in wax, paraffin or other carrier, or may be used in dry form. The wrapping material may be sized with compositions containing the anti-oxidants, e.g. with oat flour in suspension in water, glycerine, &c. Oat flour is used in casein-sized papers to prevent oxidative change in the casein. The anti-oxidants may be included in lacquers or other coating compositions applied to the interior of cans or other containers, e.g. in nitrocellulose or other cellulose ester compositions, natural or synthetic resins, waxes, &c. Where oil is used in the lacquer, oat or other oil containing anti-oxidants may be employed. Castor oil may be used after employing it to extract anti-oxidants from vegetable materials. With varnish-type coating compositions the drying or semi-drying oil they contain may first be infused with the vegetable materials or the vegetable materials may be infused with or incorporated in the varnish &c. coating material. This subjectmatter does not appear in the Specification as accepted.