Improvements in the Treatment of Edible Oils and Fat, to Render them Odourless and Tasteless.
Year: 1899

page_text: Date of Application, 31st Aug., 1899
Complete Specification Left, 28th May, 1900-Accepted, 18th Aug., 1900
Improvements in the Treatment of Edible Oils and Fat, to Render
them Odourless and Tasteless.
I, JASPER WETTER, Patent Agent, of 37 & 39, Essex Street, Strand, in the
County of London, do hereby declare the nature of this invention, a communi-
cation from the Firm of H Schlinck & Cie, Manufacturers, of Mannheim, Ger-
many, to be as follows:-
This invention relates to the means for reheving oils and fat of any unpleasant
smell or taste that may adhere to them, in order to render them suitable for
human consumption
It is based on the observation, that the liability of fat to become rancid under
the influence of atmospheric oxygen at a high temperature increases with the
quantity of free fatty acid contained in the fat, and that neutial oils and fat,
that is, those which are free from fatty acid, may be treated with superheated
steam, even in the presence of an, without suffering any deterioration
The present invention lenders the exclusion of air superfluous, and may be
applied with advantage to the treatment of the most common commercial goods
which contain large quantities of free fatty acids albumins and disagreeably
smelling matter
The process chiefly consists in the preliminary chemical removal of the fatty
acids and the simultaneous abstraction of albuminous and odoriferous matter by
suitable treatment with bases, and in subsequently subjecting the oil or fat to
the purely physical action of superheated steam without the exclusion of an,
for complete deodorization, said oil or fat having become insensible to super-
heated steam of about 170 degrees Cent by its chemical preparation
The cooling of the purified and practically faultless product obtained in this
manner may also take place without any exclusion of air
Th18
It may be mentioned, as a further commercial advantage of the new process,
that the yield of neutral edible fat 18 considerably greater, than that obtained
by the usual steaming process without preliminary removal of fatty acids
may be explained by the fact, that the steaming in the presence of fatty acids
and albuminous matter causes the neutral fats to split and give off free fatty acids,
whereby, of course, the yield of neutral fat is reduced.
Dated the 31st dar of August 1899
Improvements in the Treatment of Edible Oils and Fat, to Render
them Odourless and Tasteless.
I, JASPER WETTER, Chartered Patent Agent, of 37 & 39, Essex Street, Strand,
in the County of London, do hereby declare the nature of this invention (a com-
D U17

page_text: munication from the Fum of H Schlinck & Cie, Manufacturers, of Mannheim,
Germany), and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement.-
The processes hither to known for purifying oils and fats, so as to get rid of
any disagreeable odour and taste, and to render them suitable for human food,
Buffer from various defects which have prevented their extensive application
Crude vegetable oils, for instance, may be relieved of the unpleasant smell
and taste by first treating them with superheated steam in an open vessel, while
constantly stirring, and subsequently with caustic alkali or alkaline earths. The
product obtainable by this piocess from the crude oils of commerce 18 always
of an inferior quality and still rancid, because the treatment of crude oils in the
presence of air, and at a high temperature, is always accompanied with the
formation of the non-volatile substances which cause the rancidity of fat These
substances cannot be removed even by the subsequent treatment of the fats with
alkalies or alkaline earths, presumably because they have not the character of
acids
According to Ritser's investigation on the rancidity of fat (published 1890,
pages 46 and 48), fats becomes rancid by a direct process of oxidation, which
is based on the oxygen of the air and facilitated by high temperatures.
According to Ritser, the first condition for preventing the rancidity of fat, is
absolute exclusion of all Consequently in nearly all the recent processes work-
ing with super heated steam, the exclusion of an, that is to say the use of a
vacuum, or of an inert gas, form an important condition This exclusion of air
ieques a specially constructed apparatus. but even this process when applied
to commercial cocoa nut oil containing at least four per cent of fiee fatty acid,
will not yield an edible fat which combine a perfectly pure taste with durability
unless it is subjected to some supplemental treatment
The present invention is based on the observation, that the liability of fat to
become rancid under the influence of atmospheric oxygen at a high temperature
increases with the quantity of free fatty acid contained in the fat, and that
neutral oils and fats, that is, those which are free from fatty acids, may be treated
with superheated steam, even in the presence of air, without suffering any de-
terioration
The present invention renders the exclusion of a superfluous, and may be
applied with advantage to the treatment of the most common of commercial
goods, viz, those which contain large quantities of free fatty acids, albumins and
malodorous matters
The process chiefly consists in first removing the fatty acids by saponification
with bases in the known manner, and subsequently subjecting the oil or fat for
complete deodorization to the purely physical action of superheated steam without
the exclusion of air, said oil or fat having been rendered insensible to superheated
steam of about 170 degrees Cent by its chemical preparation
As the strong odour of fat is mainly due to the fatty acids contained in the
same, the greatest part of the odoriferous matter disappears from the fat by the
saponification of the fatty acids
A further effect of the saponification is to precipitate the albuminous matter
and impurities, so that they can be easily separated from the fat, together with
the soap, by decantation
The cooling of the purified and practically faultless product obtained in this
manner may also take place without any exclusion of air
It may he mentioned, as a further commercial advantage of the new process,
that the yield of neutral edible fat is considerably greater than that obtained
by the usual steaming process without preliminary removal of fatty acids This
may be explained by the fact, that the steaming in the presence of fatty acids and
albuminous matter causes the neutral fats to split and to give off free fatty acids,
whereby, of course, the vield of neutral fat is increased.

page_text: Having now particularly described and ascertained the nature of the said in-
vention and in what manner the same is to be performed, I declare that what
I claim 18:-
The process for deodorizing and purifying edible oil and fat, which consists
in first removing from the fat and oil the free fatty acids and simultaneously also
the albuminous and odoriferous matter, by treatment with bases, and subsequently
treating the fat or oil with superheated steam, without the use of a vacuum or
inert gas, substantially as described.
FOLL
1
1000
FAIRFAX & WETTER,
Agents, 37 and 39, Essex Street, Strand, London.