An Improved Process for the Production of Artificial Butter and the like
Year: 1898

page_text: Date of Application, 15th July, 1898-Accepted, 27th Aug., 1898
COMPLETE SPECIFICATION.
An Improved Process for the Production of Artificial Butter and
the like
I, Dr. JULIUS WOHLGEMUTII, of 6, Schwartzkopff Street, Berlin, N., Kingdom
of Prussia, German Empire, Physician, 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 an improved process for the manufacture of artificial
butter and the like and has for its object to produce an artificial butter more
similar in its composition to cow butter than the artificial butter preparations
hitherto manufactured.
From a chemical point of view artificial butter preparations hitherto known as
for instance margarine, differ from natural butter in that the first mentioned
artificial butter preparations, the glycerides of the volatile fatty acids, such as
butyric acid, caproic acid, caprylic acid, capric acid, are present or contained only
in very small quantities (under 1%), whilst cow butter contains up to about
14% of the same.
0
It is from these said glycerides that the cow butter not only obtains its odour
and taste, but also the peculiar aroma of the cow-butter when toasted or baked,
which aroma constitutes a still greater difference between natural butter and
margarine than even the previously mentioned properties and characteristics.
The present process has the object of effecting an improvement in the manu-
facture of the artificial butter preparations hitherto known by admixing or bring-
ing into such artificial butter preparations the above named glycerides in the
required quantity or proportion.
The said glycerides required for this purpose may be produced or manufactured
by a known method, such as for instance that of Lebedeff and Berthelot, by heating
the volatile fatty acids with glycerine and employing for the purpose here in
question either the glyceride-mixture obtained by heating raw butyric acid with
glycerine, or, the glyceride may, if desired, be manufactured pure from the various
acids and admixed with or added to the artificial butter in the same proportion as
contained in cow-butter. Hereby the glyceride, by aid of a suitable cleansing
process, must be freed from every trace of free acid or other taste-disturbing con-
stituents, such as for instance acroline.
The admixing or addition of the said glyceride to the artificial butter can take
place either before or during the manufacture of such artificial butter. Further-
more the glyceride could however also be added to a finished or ready available
artificial butter, such as for instance margarine by admixing with such margarine
the said glyceride either in a melted state, or dissolved in a liquid fat.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
A claim is:-
An improved process for the production of artificial butter and the like, charac-

page_text: terised by the glycerides of the volatile fatty acids being added or mixed with
the raw material of such artificial butter, said addition of the glycerides being
effected, either before or during the manufacture of such artificial butter-
preparation, for the purpose of imparting to such artificial butter the taste and
odour of natural butter, substantially as described.