Patent GB-826940-A (GB)
Title: Improvements in or relating to the manufacture of foodstuffs containing oil and for fat
IPC: A23G9/32
Filed: 1955-11-16
Abstract: Oils or fats, or mixtures of oils and fats, contain not more than 10% of a water-insoluble ester of a polysaccharide with a fatty acid of 8 or more carbon atoms, which ester forms nonsticky, thixotropic dispersions with water, and when dissolved in an oil to the extent of 2% by weight, increases the oil viscosity at 20-35 DEG  C. by at least four times.  Examples of such esters are starch esters such as starch stearates, preferably of the amylose of starch, and cellulose esters, especially of cellulose depolymerized to mol. wt. 50,000-200,000.  One formulation is of 40% palm oil, 20% fish oil, 20% palm kernel oil and 20% cottonseed oil mixture and amylose stearate; another is 39% cottonseed oil, 60.1% water, 0.5% of a monoglyceryl derivative of polymerized soyabean fatty acids and 0.4% amylose stearate. Specification 826,226, [Group I], is referred to.ALSO:In preparing oily and fatty food preparations, exemplified by shortenings for bakery and pastry making and fatty preparations for use as fillings for wafers and the like, in chocolate and ice-cream, in peanut butter, in salad dressings and salad oils, and for bakery utensils, there is dissolved in the oil or fat or oil and fat mixture not more than 10% of a water-insoluble ester of a polysaccharide with a fatty acid of 8 or more carbon atoms, which ester forms non-sticky, thixotropic dispersions in water, and, when dissolved in an oil to the extent of 2% by weight, increases the oil viscosity at 20-35 DEG C. by at least four times. Examples of the esters are starch esters such as starch stearates, preferably of the amylose of starch, and cellulose esters, especially of cellulose depolymerized to mol. wt. 50,000 to 200,000.  Formulations are of (i) cottonseed oil, water, a monoglyceryl derivative of polymerized soya bean fatty acids as emulsifying agent, and amylose stearate (ii) a 40% palm oil, 20% fish oil, 20% palm kernel oil and 20% cottonseed oil mixture and amylose stearate.  Specification 826,226 is referred to.ALSO:In preparing oily and fatty food preparations, exemplified by shortenings for bakery and pastry making and fatty preparations for use as fillings for wafers and the like, chocolate and ice-cream, in peanut butter, in salad dressings and salad oils, and for bakery utensils, there is dissolved in the oil or fat or oil and fat mixture not more than 10% of a water-insoluble ester of a polysaccharide with a fatty acid of 8 or more carbon atoms, which ester forms non-sticky, thixotropic dispersions in water, and, when dissolved in an oil to the extent of 2% by weight, increases the oil viscosity at 20-35 DEG  C. by at least 4 times. Examples of the esters are starch esters such as stearates, preferably of the amylose of starch, and cellulose esters, especially of cellulose depolymerized to mol. wt. 50,000-200,000. Formulations are of (i) cottonseed oil, water, a monoglyceryl derivative of polymerized soya bean fatty acids as emulsifying agent, and amylose stearate; (ii) a 40% palm oil, 20% fish oil, 20% palm kernel oil and 20% cottonseed oil mixture and amylose stearate. Specification 826,226, [Group I], is referred to.