Improvement in the Manufacture of Emulsions.
Year: 1893

page_text: Date of Application, 24th Apr., 1893
Complete Specification Left, 10th Oct., 1893-Accepted, 11th Nov., 1893
PROVISIONAL SPECIFICATION.
Improvement in the Manufacture of Emulsions.
I, HENRY HELBING, Analytical and Consulting Chemist, of 63, Queen Victoria
Street, London, E.C., do hereby declare the nature of this invention to be as
follows:-
:-
.
When oil and water are shaken together so as to break up the oil into a number
of minute particles, the mixture momentarily assumes a milky appearance, but if
allowed to stand the oil speedily separates, owing to the difference in specific gravity,
and the want of adhesion between the particles of oil and water.
In order to overcome this antagonism and to produce permanent emulsions in
which the water and oil do not separate, various gums and other natural products
may be introduced into the mixture as emulsifying agents.
According to my invention I find that dextrin possesses very great emulsifying
powers, and that by its aid perfectly suspended milky compounds and emulsions
can be prepared, in which no oil globules are visible to the naked eye.
Dextrin may be employed for the emulsification of all fixed and volatile vegetable
and animal oils and fats that can be brought into a liquid condition, and also of all
other liquids of an oily nature, hydrocarbons, phenols and acids, that are not soluble
in all proportions in water.
The proportions of dextrin required to be added to the other ingredients employed
in making an emulsion varies according to the nature of the oil and of other
substances that may be incorporated, and I find that the order in which the
ingredients should be mixed also depends upon the same.
Inorganic salts and any substances and compounds possessing medicinal value
may be incorporated in the dextrin emulsions in the order which I find most
suitable.
Owing to the harmless nature and nutrient value of dextrin it may also be
employed as an emulsifying agent in the preparation of chemical foods, and of
dietetic and pharmaceutical preparations.
Dated this 24th day of April 1893.
HENKI HELBING.
COMPLETE SPECIFICATION.
Improvement in the Manufacture of Emulsions.
I, HENRY HELBING, 63, Queen Victoria Street, London, do hereby declare the
nature of this invention and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement :-
When oil and water are shaken together so as to break up the oil into a number
of minute particles, the mixture momentarily assumes a milky appearance, but if
allowed to stand the oil speedily separates, owing to the difference in specific gravity
and the want of adhesion between the particles of oil and water.
In order to overcome this antagonism and to produce permanent emulsions in
which the water and oil do not separate, various gums and other natural products
may be introduced into the mixture as emulsifying agents.
According to my invention I find that dextrin possesses very great emulsifying
powers and that by its aid perfectly suspended milky compounds and emulsions can
be prepared in which no oil globules are visible to the naked eye.
Dextrin is employed by me for the emulsification of all fixed and volatile

page_text: vegetable, mineral and animal oils and fats that can be brought into a liquid con-
dition, and also of all other liquids of an oily nature, hydrocarbons, phenols and
acids, that are not soluble in all proportions in water.
The proportions of dextrin required to be added to the other ingredients employed
in making an emulsion varies according to the nature of the oil and other substances
incorporated, and I find that the order in which they should be mixed. also depends
upon the same.
For example the method may be employed for the preparation of a mayonnaise
dressing in the fallowing manner :—
I take 10 parts of dextrin and make it into a thin paste with 20 parts of water.
With this I compound 100 parts of salad oil, and theu stir in the vinegar so as to
form a homogenous mass, in which the oil is broken up and emulsified by means of
the dextrin.
Or I dissolve the dextrin (10 parts) in the vinegar and then add the salad oil
(100 parts) and produce an emulsion by vigorous shaking.
Flavouring agents, inorganic salts and any substances and compounds possessing
medicinal value may be incorporated in the dextrin emulsions in the order which I
find most suitable.
Owing to the harmless nature and nutrient value of dextrin, it may be employed
as an emulsifying agent in the preparation of chemical foods and of dietetic and
pharmaceutical preparations.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is,
First. The herein-described improved manufacture of emulsions of all fixed and
volatile vegetable mineral and animal oils and fats that can be brought into a
liquid condition, and also of all other liquids of an oily nature, hydrocarbons,
phenols and acids that are not soluble in all proportions in water, by means of
dextrin.
Second. The herein-described improved manufacture of dietetic, pharmaceutical
and other preparations consisting of emulsions of oils of the above nature with the
aid of dextrin, into which other nutrient, medicinal and flavouring agents are
incorporated.
Dated this Sixth day of October 1893.