Process for the Preparation and Extraction of Albuminous Substances from Animal or Vegetable Mixtures and Products.
Year: 1896

page_text: Date of Application, 14th Mar., 1899
Complete Specification Left, 11th Jan., 1897-Accepted, 13th Feb., 1997
Udle UT
1099
Complete Specification Left, 11th Jan., 1897-Accepted, 13th Feb., 1997
PROVISIONAL SPECIFICATION.
A Process for the Preparation and Extraction of Albuminous
Substances from Animal or Vegetable Mixtures and Products.
I, Dr. DITTMAR FINKLER, of 19, Baumschuleralle, Bonn, in the German
Empire, Professor of Medicine at the University of Bonn, do hereby declare the
nature of this invention to be as follows:-
This invention relates to a process for the extraction or preparation of albuminous
substances which are to be found in a great variety of products of animal and
vegetable origin. These albuminous substances are obtained in a condition suitable
for food, that is to say, those constituents which are objectionable to the taste and
to the appearance of the substance are removed, the product is odourless, does not
easily decompose and is very digestible.
According to this invention the process of extraction is very simple and suitable
for manufacture on a commercial scale.
It has already been proposed to obtain albuminous substances from materials
containing them by first coagulating the albumen of such albuminous substances
(for instance blood), and then freeing the same from the colouring and other
insoluble constituents (hæmatin) and then by separating the albumen so purified
by means of some decolourizing material such as, for instance, hydrogen peroxide.
To carry out this process two distinct operations are necessary, namely, extraction
and decolourizing. Now the object of the present invention is to provide a more
simple process and to this end 1 decompose the secondary constituents of the
albumen without however acting on the albumen itself and I accomplish this in
such a manner that the products of the decomposition are easily soluble and easily
separated from the albumen which remains behind so that it is not necessary to
decolourize the latter.
For this purpose the material containing the albumen is, according to the present
invention, acted on by nascent oxygen and hydrogen or by acids or alkalies.
Chemical reactions are set up in the liquid containing the albuminous substances
whereby the oxygen or hydrogen (or both oxygen and hydrogen) set free acts on
the albuminous mixtures and more or less decomposes them.
This process is
carried out most easily by hydrogen peroxide at boiling temperature. It is however
immaterial whether the decomposition is effected by means of peroxide of hydrogen
or an equivalent material or electrolytically. After lixiviation the albumen is
obtained in a colourless and odourless condition so that it is fit to be used as an
article of food, no subsequent bleaching or other operation for removing smell
being necessary as is the case in the above mentioned process described in
Cosineru's German Patents Nos. 63353 and 65703. I will now proceed to more
particularly describe my improved process for the extraction of albuminous
substances.
1. In order to extract the albuminous substances from blood the latter is treated
with water until it becomes muddy or varnish coloured for the purpose of dissolving
the blood corpuscles and common salt (about 1%) is then added. The mixture is
then boiled with hydrogen peroxide (in the proportion of about five parts of blood
to 1-5 parts of 10% hydrogen peroxide) so that the hæmoglobin or hæmatin is
converted into urobilin and similar colouring matter. In this reaction not only i
the colouring matter decomposed but substances having taste and smell and fatty
matter, soaps and fatty acids are also acted on, bacteria are killed and products

page_text: derived from them decomposed, and the albumen is coagulated so that after the
reaction the various products of decomposition can be washed from the coagulated
albuminous substances. If necessary the said substances can afterwards be washed
with alcohol, carbon disulphide, benzine, and the like. In order to prevent the
decomposition of the albumen the hydrogen peroxide must not be too concentrated,
the temperature must not be too high and the duration of the reaction must not
be too long. It is theoretically doubtful whether only the freed oxygen or also
the hydrogen takes part in the reaction. In practice both these elements can
bring about the desired decomposition. If, for instance, oxygen, which has been
prepared from peroxide of magnesium or from potassium chlorate, is employed the
decomposition of the materials takes place and this is also the case if zinc and
acids (hydrochloric acid, sulphuric acid) react on one another in the liquid. This
process is however not at present sufficiently simple to be of much practical use.
Similar reactions also take place by the addition of phosphoric acid (from
1-5% of the blood) and also by boiling the blood with bydrochloric acid or with
sulphuric acid (from 1-10%) and also by the addition of phosphoric acid and
sulphurous acid, or by boiling with potassium and alkalies (in quantity from one to
five per cent.).
The employment of hydrogen peroxide presents however the greatest advantage
for in all these processes, decomposition, even though slight, of the albumen or the
formation of an acid or alkaline albuminate takes place which acid or alkaline
albuminate must afterwards be converted in the usual manner by neutralization
into an albuminate; furthermore, the hydrogen peroxide acts more quickly and
with greater effect on those substances having colour, taste and smell, than the
other reagents mentioned.
When the blood is boiled with the same quantity of ten per cent. peroxide nearly
the whole of the albumen remains undecomposed. But if larger quantity, or a
stronger solution, of the hydrogen peroxide be employed the albumen is decomposed.
In a process of this kind, the foreign matters in the albumen, substances having
colour, taste and smell, toxin and bacteria, are decomposed so that they cau be
washed out whilst the albumen itself remains behind unchanged and can be easily
freed mechanically from the dissolved products of decomposition.
Such as a thorough reaction and simplified process have been hitherto unknown
and in the old processes the hæmatin or hæmoglobin was first washed out and then
the product was decolourized. According to the present invention the reagent
(more particularly hydrogen peroxide) at once effects the destruction of the colour,
the decomposition of the substances having taste and smell, and disinfection.
2. When it is desired to extract albumen from waste flesh, fish or the like the
substance is cut or divided up into small pieces and washed for the purpose of
removing the gelatin, gelatin producing substances and the salts, for which
purpose employ, according to the material, diluted acids or alkalies; by this
means more or less fat is also extracted. It is to be remarked that the acids or
alkalies are only used in quantities which would produce no action on the albumen
so that a result similar to that mentioned in the process described in the Specification
of German Patent No. 77292 does not take place. Then by oxidation and
reduction obtained by means of ozone and peroxide of hydrogen in the proper
proportions, concentration, and heat the secondary substances are decomposed and
the products of decomposition may be afterwards removed with water or alcohol
or other solvents, for instance, soap solutions.
The albuminous substances obtained in this manner present the appearance of
white, yellow, grey, and brownish powder like masses which when well dried are
very free from smell and taste and contain albumen and probably harmless salts.
The higher the proportion of the albumen is (which proportion may be as high as
100%) the better the quality of the product. The product is nourishing,
appetizing, digestible, and in no way harmfal to the health.
In order to more clearly explain the above described process I will give two
detailed examples of the same,-

page_text: 1. 100 cubic centimetres of blood are mixed with 100 cubic centimetres of water
until the blood assumes the colour of varnish and is transparent in thin layers.
The blood corpuscles are dissolved, which corpuscles would otherwise themselves
decompose the hydrogen peroxide, without the colouring matter being decomposed.
The varnish coloured blood is then mixed with one to five grammes of common
salt.
(a) 20 to 100 cubic centimetres of ten per cent. hydrogen peroxide are then
added and the whole is boiled.
(6) Or the blood mixed with the common salt is coagulated by heat whereby
the albuminous substances fall to the bottom in the form of a fine soft dark
coloured powder.
The liquid is drawn off, the powder is again treated with water and is then
boiled with the same quantity of peroxide of hydrogen as above mentioned. The
solid product consists of albumen which is removed and dried.
2. The residue from the preparation of extract of meat or waste flash or the
like is boiled in about five times its volume of water with the addition of about
01-1% of hydrochloric acid. The gelatin and the various salts are in this
maoner dissolved, the product is separated, again treated with five times its volume
of water and then hydrogen peroxide is added in the proportion of about one part
of ten per cent. hydrogen peroxide to one part of flesh. The whole is then boiled
for about half an hour, freed from liquid and then washed once or twice with hot
water and dried. Traces of taste and smell which still remain arise from soaps
and fatty acids which are easily removed by means of alcohol or ether, benzine or
carbon disulphide.
The fluids washed off contain no blood colouring matter but only the products
of the decomposition, including urobilin, fats and fatty acids, which products can
be extracted by means of ether and obtained with other bad smelling and tasting
materials by vaporizing the ether. Without employing peroxide of hydrogen in
the above described manner it is not possible to wash out these substances. A part
of the fat is decomposed by the peroxide of hydrogen, carbonic acid gas being
formed.
In working with flesh especially rich in fat the said flesh is advantageously first
treated with water, containing potash or soda in the proportion of about 0.1%
whereby the fats are saponified and can be mostly washed out by means of hot
water. This operation is followed by the action of the peroxide of hydrogen on
the material. For washing the flesh treated with peroxide of hydrogen
I advantageously use a neutral soap solution the traces of which can be washed
away by means of alcohol.
ALL Jam of March 1906
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
A Process for the Preparation and Extraction of Albuminous
Substances from Animal or Vegetable Mixtures and Products.
1, Dr. DITTMAR FINKLER, of 19, Baumschuleralle, Bonn, in the German
Empire, Professor of Medicine at the University of Bonn, 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:-
This invention relates to a process for the extraction or preparation of albuminous
substances which are to be found in a great variety of products of animal and
vegetable origin. These albuminous substances are obtained in a condition

page_text: suitable for food, that is to say, those constituents which are objectionable to the
taste and to the appearance of the substance are removed, the product is odourless,
does not easily decompose and is very digestible.
According to this invention the process of extraction is very simple and suitable
for manufacture on a commercial scale.
It has already been proposed to obtain albuminous substances from materials
containing them by first coagulating the albumen of such materials (for instance
blood), and then freeing the same from the colouring and other insoluble con-
stituents (hæmatin) and then by separating the albumen so purified by means of
some decolourizing material such as, for instance, hydrogen peroxide.
To carry out this process two distinct operations are necessary, namely,
extraction and decolourising. Now the object of the present invention is to provide
a more simple process and to this end I decompose the secondary constituents of
the albumen without however acting on the albumen itself and I accomplish this in
such a manner that the products of the decomposition are easily soluble and easily
separated from the albumen which remains behind so that it is not necessary to
decolourize the latter.
For this purpose the material containing the albumen is, according to the
present invention, acted on by nascent oxygen and hydrogen or by acids or
alkalies. Chemical reactions are set up in the liquid containing the albuminous
substances whereby the oxygen or hydrogen (or both oxygen and hydrogen) set
free acts on the albuminous mixtures and more or less decomposes them. This
process is carried out most easily by hydrogen peroxide at boiling temperature.
It is, however, immaterial whether the decomposition is effected by means of
peroxide of hydrogen or an equivalent material or electrolytically.
lixiviation the albumen is obtained in a colourless and odourless condition so that
it is fit to be used as an article of food, no subsequent bleaching or other operation
for removing smell being necessary as is the case in the above mentioned process
described in Cosineru's German Patents Nos. 63353 and 65703. I will now
proceed to more particularly describe my improved process for the extraction of
albuminous substances.
After
1. In order to extract the albumen from blood the latter is treated with water
until it becomes muddy or varnish coloured for the purpose of dissolving the blood
corpuscles and common salt (about 1%) is then added. The mixture is then
boiled with hydrogen peroxide (in the proportion of about five parts of blood to
1-5 parts of 10% hydrogen peroxide) so that the hæmoglobin or hæmatin is
converted into urobilin and similar colouring matter. In this reaction not only is
the colouring matter decomposed but substances having taste and smell and fatty
matter, soaps and fatty acids are also acted on, bacteria are killed and products
derived from them decomposed, and the albumen is coagulated so that after the
reaction the various products of decomposition can be washed from the coagulated
albuminous substances. If necessary the said substances can afterwards be washed
with alcohol, carbon disulphide, benzine, and the like. In order to prevent the
decomposition of the albumen the hydrogen peroxide must not be too concentrated,
the temperature must not be too high and the duration of the reaction must not be
too long. It is theoretically doubtful whether only the freed oxygen or also the
hydrogen takes part in the reaction. In practice both these elements can bring
about the desired decomposition. If, for instance, oxygen, which has been
prepared from peroxide of magnesium or from potassium chlorate, is employed the
decomposition of the materials takes place and this is also the case if zinc and
acids (hydrochloric acid, sulphuric acid) react on one another in the liquid. This
process is however not at present sufficiently simple to be of much practical use.
Similar reactions also take place by the addition of phosphoric acid (from
1-5% of the blood) and also by boiling the blood with hydrochloric acid or with
sulphuric acid (from 1 10%) and also by the addition of phosphorous acid and
sulphurous acid, or by boiling with potash and alkalies or alkaline lyes (in quantity
from one to five per cent.).

page_text: The employment of hydrogen peroxide presents, however, the greatest advantage
for in all these processes, decomposition, even though slight, of the albumen or the
formation of an acid or alkaline albuminate takes place which acid or alkaline
albuminate must afterwards be converted in the usual manner by neutralization
into an albuminate; furthermore, the hydrogen peroxide acts more quickly and
with greater effect on those substances having colour, taste and smell, than the
other reagents mentioned.
When the blood is boiled with the same quantity of ten per cent. peroxide
nearly the whole of the albumen remains undecomposed. But if a larger quantity,
or a stronger solution, of the hydrogen peroxide be employed the albumen is
decomposed. In a process of this kind, the foreign matters in the albumen,
substances having colour, taste and smell, toxin and bacteria, are decomposed so
that they can be washed out whilst the albumen itself remains behind unchanged
and can be easily freed mechanically from the dissolved products of decomposition.
Such a thorough reaction and simplified process have been hitherto unknown
and in the old processes the hæmatin or hæmoglobin was first washed out and
then the product was decolourized. According to the present invention the
reagent (more particularly hydrogen peroxide) at once effects the destruction of
the colour, the decomposition of the substances having taste and smell, and
disinfection.
2. When it is desired to extract albumen from waste flesh, fish or the like the
substance is cut or divided up, into small pieces and washed for the purpose of
removing the gelatin, gelatin producing substances and the salts, for which
purpose I employ, according to the material, diluted acids or alkalies; by this
means more or less fat is also extracted. It is to be remarked that the acids or
alkalies are only used in quantities which would produce no action on the albumen
so that a result similar to that mentioned in the process described in the
Specification of German Patent No. 77292 does not take place. Then by oxidation
and reduction obtained by means of ozone and peroxide of hydrogen in the proper
proportions, concentration, and heat the secondary substances are decomposed and
the products of decomposition may be afterwards removed with water or alcohol or
other solvents, for instance, soap solutions.
The albuminous substances obtained in this manner present the appearance of
white, yellow, grey and brownish powder like masses which when well dried are
very free from smell and taste and contain albumen and probably harmless salts.
The higher the proportion of the albumen is (which proportion may be as high
as 100% the better the quality of the product. The product is nourishing,
appetizing, digestible, and in no way harmful to the health.
In order to more clearly explain the above described process I will give two
detailed examples of the same,
1. 100 cubic centimetres of blood are mixed with 100 cubic centimetres of water
until the blood assumes the colour of varnish and is transparent in thin layers.
The blood corpuscles are dissolved, which corpuscles would otherwise themselves
decompose the hydrogen peroxide, without the colouring matter being decomposed.
The varnish coloured blood is then mixed with one to five grammes of common
salt.
(a) 20 to 100 cubic centimetres of ten per cent. hydrogen peroxide are then
added and the whole is boiled.
(b) Or the blood mixed with the common salt is coagulated by heat whereby
the albuminous substances fall to the bottom in the form of a fine soft dark
coloured powder.
The liquid is drawn off, the powder is again treated with water and is theu
boiled with the same quantity of peroxide of hydrogen as above mentioned. The
solid product consists of albumen which is removed and dried.
2. The residue from the preparation of extract of meat or waste flesh or
the like is boiled in about five times its volume of water with the aldition of
about 01-1% of hydrochloric acid. The gelatin and the various salts are in

page_text: this manner dissolved, the product is separated, again treated with five times its
volume of water and then hydrogen peroxide is added in the proportion of about
one part of ten per cent. hydrogen peroxide to one part of flesh. The whole is then
boiled for about half an hour, freed from liquid and then washed once or twice
with hot water and dried. Traces of taste and smell which still remain arise from
soaps and fatty acids which are easily removed by means of alcohol or ether,
benzine or carbon disulphide.
The fluids washed off contain no blood colouring matter but only the products
of the decomposition, including urobilin, fats and fatty acids, which products can
be extracted by means of ether and obtained with other bad smelling and tasting
materials by vaporizing the ether. Without employing peroxide of hydrogen in
the above described manner it is not possible to wash out these substances. A
part of the fat is decomposed by the peroxide of hydrogen, carbonic acid gas being
formed.
In working with flesh especially rich in fat the said flesh is advantageously first
treated with water, containing potash or soda in the proportion of about 0.1%
whereby the fats are saponified and can be mostly washed out by means of hot
This operation is followed by the action of the peroxide of hydrogen on
the material. For washing the flesh treated with peroxide of hydrogen I
advantageously use a neutral soap solution the traces of which can be washed
away by means of alcohol.
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 :
A process for the extraction of albumen from albuminous materials which
contain hæmoglobin and its derivatives, fats, substances which taste and smell,
bacteria and other products or any one of these substances, the said process
consisting in converting into soluble products or completely decomposing the
substances, partly unpleasant and partly injurious to health, which the albumen
contains, by chemical decomposition (oxidation and reduction) particularly by
heating or boiling with hydrogen peroxide without decomposing or dissolving or
otherwise acting injuriously on the albumen and in then washing away the soluble
products of decomposition.
Dated this 11th day of January 1807
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.