Patent GB-731934-A (GB)
Title: Method for the production of modified esters of polyglycerol or glycerol, with polymerized and/or oxidized fatty acids
IPC: C11C3/02
Filed: 1952-04-30
Abstract: Modified esters of polyglycerol or glycerol and polymerized fatty acids with 8 or more carbon atoms in the molecule are made by esterifying glycerol or polyglycerol with a hydroxy carboxylic acid with 2-4 C atoms in the molecule, and esterifying or re-esterifying the product with one or more polymerized fatty acids or esters thereof, the total number of fatty acid groups introduced into the molecule being less than the total number of hydroxyl groups belonging to glycerol or polyglycerol radicles. The esters are also obtained when partial esters of glycerol or polyglycerol with polymerized fatty acids or a mixture of such esters (which may include polymerized triglyceride) with glycerol or polyglycerol are esterified with a hydroxy carboxylic acid of 2-4 C atoms in the molecule.  As a modification of both processes polymerizable fatty acids or esters thereof may be used in place of the polymerized fatty acids or their esters and the fatty acid groups polymerized by heating with or without oxidation after final ester production.  The unsaturated fatty acids may be synthetic or derived from natural sources.  Fats or fatty acids specified are soy, mustard seed, sunflower seed, castor, ground nut, sesame, cotton seed, whale, and herring oils and partly hydrogenated whale or herring oils and their fatty acids. Glycollic, lactic and hydroxybutyric are specified hydroxyacids. In an example glycerol is polymerized to give a product varying from pentato octa-glycerol, esterified with about 10 per cent of lactic acid in the presence of a catalyst and the product (10 parts) re-esterified with a polymerized triglyceride (100 parts). The products are used in the preparation of emulsions especially for use in the baking industry (see Group III).ALSO:Emulsifying agents which are modified esters of polyglycerol or glycerol and polymerized fatty acids with 8 or more carbon atoms in the molecule are made by esterifying glycerol or polyglycerol with a hydroxycarboxylic acid with 2-4 C atoms in the molecule, and esterifying or re-esterifying the product with one or more polymerized fatty acids or esters thereof, the total number of fatty acid groups introduced into the molecule being less than the total number of hydroxyl groups belonging to glycerol or polyglycerol radicles.  The agents are also obtained when partial esters of glycerol or polyglycerol with polymerized fatty acids or a mixture of such esters (which may include polymerized triglyceride) with glycerol or polyglycerol are esterified with a hydroxycarboxylic acid of 2-4 C atoms in the molecule.  As a modification of both processes polymerizable fatty acids or esters thereof may be used in place of the polymerized fatty acids or their esters and the fatty acid groups polymerized by heating with or without oxidation after final ester production.  The unsaturated fatty acids may be synthetic or derived from natural sources.  Fats or fatty acids specified are soy, mustard seed, sunflower seed, castor, ground nut, sesame, cotton seed, whale and herring oils and partly hydrogenated whale or herring oils and their fatty acids.  Glycollic, lactic and hydroxybutyric are specified hydroxyacids.  In an example glycerol is polymerized to give a product ranging from pentto octa-glycerol, esterified with about 10 per cent of lactic acid in the presence of a catalyst and the product (10 parts) re-esterified with a polymerized triglyceride (100 parts). The ester products are used in the preparation of water-in-oil type emulsions, particularly for bakery purposes.  Thus the esters are used in the production of a plastic emulsion for kneading or rolling into a dough, or a liquid emulsion for spraying or greasing baking-tins or an emulsion for preventing loaves sticking together during baking.