Patent GB-717844-A (GB)
Title: Improvements in or relating to the treatment of fats or fatty foods
Inventor: VAHLTEICH HANS WALTER
IPC: C11B5/00
Filed: 1951-12-03
Abstract: Development of rancidity in fats or fatty foods is delayed by the incorporation of 0.002 to 0.1 per cent. on the glyceridic oil present of a mono-alkyl or mono-alkylene ester, or 0.06 to 1.9 per cent. on the glyceridic oil present of a di-alkyl or di-alkylene ester of an aliphatic carboxylic acid which has a primary dissociation constant within the range 1.0 x 10-2 to 1.0 x 10-4 at 25 DEG C. and is a simple functional acid with at least 3 carboxyl groups and no functional group other than carboxyl groups, or is an unsymmetrical hydroxy acid with at least 3 carboxyl groups and no functional groups other than hydroxyl and carboxyl groups.  The di-alkyl or di-alkylene esters also prevent exudation of moisture from oil-water systems. Examples are concerned with incorporating mono- and di-stearyl tricarballylates into corn oil, mono- and di-isopropyl tricarballylates into a vegetable oil containing 50 per cent. of hydrogenated and deodorized soya bean oil, mono- and di-isopropyl isocitrates into peanut oil, mono- and di-stearyl aconitates into lard, mono- and di-oleyl tricarballylates into a mixture of equal parts of refined, winterized and deodorized sunflower seed and cottonseed oils, mono- and di-oleyl and mono- and distearyl isocitrates into corn oil, mono- and dilauryl isocitrates into an oil consisting of equal parts of hydrogenated and deodorized soya bean and sunflower seed oils, and mono- and distearyl aconitates into an oil consisting of 75 per cent. of hydrogenated and deodorized soya bean oil and 25 per cent. of hydrogenated and deodorized peanut oil. Specifications 625,683, 670,955 and 673,641, [both in Group I], are referred to.ALSO:Development of rancidity in fats and fatty foods is delayed by the incorporation of 0.002 to 0.1 per cent on the glyceridic oil present of a mono-alkyl or mono-alkylene ester, or 0.06 to 1.9 per cent on the glyceridic oil present of a dialkyl or di-alkylene ester, of an aliphatic carboxylic acid, which has a primary dissociation constant within the range 1.0 x 10-2 to 1.0 x 10-4 at 25 DEG  C. and is a simple functional acid with at least 3 carboxyl groups and no functional group other than carboxyl groups or is an unsymmetrical hydroxyacid with at least 3 carboxyl groups and no functional groups other than hydroxyl and carboxyl groups.  The dialkyl or dialkylene esters also prevent exudation of moisture from products such as margarine, butter and cheese. Examples are concerned with incorporating mono-and di-stearyl tricarballylates in corn oil suitable for salad or cooking oil, mono- and di-isopropyl tricarballylates in a vegetable margarine oil containing 50 per cent of hydrogenated and deodorized soya bean oil, mono-and di-isopropyl isocitrates in peanut oil, mono-and di-stearyl aconitates in lard, mono-and di-oleyl tricarballylates in a mixture of equal parts of refined, winterized and deodorized sunflower seed and cottonseed oils, mono-and di-oleyl and mono-and di-stearyl isocitrates in corn oil, mono-and di-lauryl isocitrates in a margarine oil consisting of equal parts of hydrogenated and deodorized soya bean and sunflower seed oils, and mono-and di-stearyl aconitates in a margarine oil consisting of 75 per cent of hydrogenated and deodorized soya bean oil and 25 per cent of hydrogenated and deodorized peanut oil. Specifications 625,683, 670,955 and 673,641 are referred to.ALSO:Development of rancidity in fats or fatty foods is delayed by the incorporation of 0.002-0.1 per cent on the glyceridic oil present of a mono-alkyl or monoalkylene ester, or 0.06-1.9 per cent on the glyceridic oil present of a di-alkyl or dialkylene ester, of an aliphatic carboxylic acid which has a primary dissociation constant within the range 1.0x10-2 to 1.0x10-4 at 25 DEG C and is a simple functional acid with at least 3 carboxyl groups and no functional group other than carboxyl groups or is an unsymmetrical hydroxy acid with at least 3 carboxyl groups and no functional groups other than hydroxyl and carboxyl groups.  The dialkyl or dialkylene esters also prevent exudation of moisture from products such as margarine, butter and cheese.  Examples are concerned with incorporating mono-stearyl and di-stearyl tricarballylates in corn oil suitable for salad oil or cooking oil, monoisopropyl and di-isopropyl tricarballylates in a vegetable margarine oil containing 50 per cent of hydrogenated and deodorized soya bean oil, mono-isopropyl and di-isopropyl isocitrates in peanut oil, mono-stearyl and di-stearyl aconitates in lard, mono-oleyl and di-oleyl tricarballylates in a mixture of equal parts of refined, winterized and deodorized sunflower seed and cotton seed oils, a product containing mono-oleyl, di-oleyl, monostearyl and di-stearyl isocitrates in corn oil, mono-lauryl and di-lauryl isocitrates in a margarine oil consisting of equal parts of hydrogenated and deodorized soya bean and sunflower seed oils, and mono-stearyl and di-stearyl aconitates in a margarine oil consisting of 75 per cent of hydrogenated and deodorized soya bean oil and 25 per cent of hydrogenated and deodorized peanut oil. Specifications 625,683, 670,955, [both in Group I], and 673,641 are referred to.