Improvement in the Manufacture of Artificial Butter.
Year: 1898

page_text: Date of Application, 1st June, 1898
Improvement in the Manufacture of Artificial Butter.
I, MATHIAS EUGEN OSCAR LIEBREICH, of No. 9, Neustaedtische Kirchstrasse,
Berlin, in the Empire of Germany, Professor and Doctor of Medicine, do hereby
declare the nature of this invention to be as follows:-
My invention relates to an improved process of manufacturing margarine or
artificial butter which as heretofore produced required the employment of milk
as an admixture to be added to, and combined with, suitable fatty or oily sub-
stances.
According to my invention I may dispense with the use of milk altogether by
employing in lieu thereof as suitable admixture to the said fats a substance which
is contained in and obtained from certain fruits, such as cocoa-nuts, almonds,
hazel-nuts and the like, in the form of a watery solution, and which is known as
emuisine or synaptase.
I prefer to use sweet almonds for preparing such aqueous solution containing
the emulsine which I obtain from said fruit in the usual manner by extracting
the latter by means of water after they have been triturated and have, or have
not, been freed of their fatty substances. The aqueous solution of emulsine thus
obtained is then intimately mixed with the well-known fats generally employed
in the manufacture of artificial butter and the originating emulsion treated in the
usual way, that is to say pressed, cooled, salted, colored, all of which is well known
to those versed in the art and, therefore, requiring no further explanation.
Whilst I do not confine myself to any fixed proportions, I may mention that I
found good results to be obtained by adding 10 parts, by weight (more or less)
of cold water to 1 part by weight of triturated almonds previously freed of their
fat, and by admixing say 50 parts by weight of such solution to 100 parts by
weight of the fats or oily substances generally employed in the manufacture of
margarine as heretofore practised.
I may use the almonds or said other suitable fruit as well in their fresh or dried
state for preparing the said solution containing the emulsine, and I may, as here-
tofore stated, obtain it by mixing the triturated almonds still containing their
fat with cold water (almond-milk), or by extracting triturated almond-cake by
means of cold water.
I do not confine myself to any special mode of preparing the solution containing
the emulsine or synaptase, or to any fixed proportions of admixing the same to the
fatty substances for obtaining the proper emulsion required in the manufacture
of margarine or artificial butter.
Dated this 1st day of June 1998
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.
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page_text: COMPLETE SPECIFICATION.
improvement in the Manufacture of Artificial Butter.
I, MATHIAS EUGEN OSCAR LIEBREICH, of No. 9, Neustaedtische Kirchstrasse,
Berlin, in the Empire of Germany, Professor and Doctor of Medicine, do hereby
declare the nature of this invention and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement:-
-
"
My invention relates to an improved process of manufacturing margarin
artificial butter, which as heretofore produced required the employment of milk
as an admixture to be added to and combined with suitable fatty or oily substances.
According to my invention I may dispense with the use of milk altogether by
employing in lieu thereof as suitable admixture to the said fats a substance which
is contained in and obtained from certain fruits-such as cocoa-nuts, almonds.
hazel-nuts, &c.-in the form of a watery solution and which is known as emulɛin'
or "synaptase." I prefer to use sweet almonds for preparing such aqueous
solution containing the emulsin, which I obtain from said fruit in the usual
manner by extracting the latter by means of water after they have been triturated
and have or have not been freed of their fatty substances. The aqueous solution
of emulsin thus obtained is then intimately mixed with the well-known fats
generally employed in the manufacture of artificial butter and the originating
emulsion treated in the usual way-that is to say, pressed, cooled, salted, colored-
all of which is well known to those versed in the art and therefore requiring no
further explanation.
While I do not confine myself to any fixed proportions, I may mention that 1
found good results to be obtained by adding ten parts, by weight, more or less,
of cold water to one part, by weight, of triturated almonds previously freed of their
fat by admixing, say, fifty parts, by weight, of such solution to one hundred
parts, by weight, of the fats or oily substances generally employed in the manu-
facture of margarin as heretofore practiced.
I may use the almonds or said other suitable fruit as well in their fresh or dried
state for preparing the said solution containing the emulsin, and I may, as here-
tofore stated, obtain it by mixing the triturated almonds still containing their fat
with cold water, almond milk, or by extracting triturated almond-cakes by means
of cold water.
I do not confine myself to any special mode of preparing the solution containing
the emulsin or synaptase or to any fixed proportions of admixing the same to the
fatty substances for obtaining the proper emulsion required in the manufacture
of margarin or artificial butter.
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:-
The herein-described process of manufacturing artificial butter from fats which
consists in producing an emulsion of the fats by combining therewith a suitable
admixture of an aqueous solution containing emulsin, substantially in the pro-
portions described, and subsequently subjecting the emulsin to the ordinary
finishing steps, substantially as described.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicants.