Improvements in the Treatment of Animal Fats.
Year: 1892

page_text: Date of Application, 29th Aug., 1892
Complete Specification Left, 20th Jan., 1893-Accepted, 18th Mar., 1893
PROVISIONAL SPECIFICATION.
Improvements in the Treatment of Animal Fats.
1, WILLIAM SHEPPERSON of 22 Albion Road, South Hampstead in the County
of Middlesex, Manufacturing Chemist, do hereby declare the nature of this
invention to be as follows:-
.
This invention relates to the treatment of animal fats whereby the same are
preserved and rendered suitable for the preparation of foods or emulsions which
may be more or less medicated, the animal fats by this treatment being permanently
preserved, and the globules of fat so finely divided as to be efficient, permanent,
and assimilable articles of diet for the invalid, especially the consumptive, emaciated
or anæmic, in fact in all cases where artificial nourishment is indicated, or where
the virtues of cod liver oil would be of use-were it more easily digested as the
present preparation is. For the preparation and preservation of said fats I
combine therewith a certain proportion of sugar. As an illustration, a palatable
food may be prepared by dissolving the sugar, adding thereto beef, mutton, or any
fixed fat, after which albumen as eggs etc., carbo-hydrates, and an extract of malt
may be added, or other additions made.
Dated this 29th day of Angust 1892.
PHILIP M. JUSTICE, Fel. Chart. Inst. P.A.,
55 & 56, Chancery Lane, London, Applicant's Agent.
COMPLETE SPECIFICATION.
Improvements in the Treatment of Animal Fats.
1, WILLIAM SHEPPERSON, formerly of 22 Albion Road, South Hampstead, in
the County of Middlesex but now of The Mount, Aston Clinton, in the County
of Buckingham, Manufacturing Chemist 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 :-
My invention relates to the treatment of animal and egg fats whereby the same
are preserved and rendered suitable for the preparation of foods or emulsions which
may be more or less medicated or flavoured, the animal and egg fats by this
treatment being permanently preserved and the globules of fat so finely divided
as to be efficient, permanent and assimilable articles of dict for the invalid,
especially the consumptive, emaciated or anæmic, in fact in all cases where artificial
nourishment is indicated, or where the virtues of cod liver oil would be of use
were it more easily digested-as the present preparation is.
One method of preparing the fats for the production of a complete food which
will form an efficient substitute for cod liver oil is as follows:-
I take fresh marrow bones, break them into pieces about two inches long, cover
them with water and boil thoroughly till the bones are bleached skimming the
fat off quickly as it rises to the surface. This fat is afterwards refined by boiling
again and filtering.
Of this filtrate I take say 24 ounces and add to it say eight ounces of the
rendered fat of beef mutton or any fixed animal fat obtained by a similar process.
I then take say thirty six fresh eggs in their shells, cover them with a
preparation of the juice of lemons which I prepare by a process hereafter described
and allow them to stand for about twenty four hours by which time the greater
portion of the carbonate of calcium, phosphate of calcium magnesium and other
metallic salts found in the egg shells will be converted principally into citrate of
017

page_text: calcium which I collect by filtration and afterwards finely levigate. I then take
the entire contents of the eggs excluding the skin and thoroughly beat them up
until the yolk and white are very intimately mixed avoiding froth as much as
possible.
For preparing the lemon juice referred to above I take say thirty lemons peel
them very finely and extract the juice by cold pressure, filter and boil thoroughly
well in a steam pan which should be suitably lined say with tin and then pour into
a digester, adding the peel of the lemons and allow it to remain until quite cold
when press and filter it. This forms my lemon juice solution for converting the
egg shell salts into a citrate.
I then have three steam-jacketted pans which I will designate A B C in B being
arranged a mixing apparatus of some suitable form.
In pan AI place the marrow and beef fat prepared as before described add to
same about thirty two ounces of sugar (or in place of sugar I may use sucrose
glucose or any suitable carbo-hydrate in desirable proportions) and bring it to the
boiling point. In pan B I place the beaten eggs and gradually raise the tempe-
rature to about 130° F. In pan C I place the lemon juice and natural citrate of
calcium prepared as before described add to same the sugar and fat and raise the
temperature of same to about 180° F. when I quickly transfer them to pan B in
which are the eggs, set the mixer going briskly and when the temperature is at
about 100° F. I add about three pounds of malt extract and keep the mixer going
until the preparation is quite cold.
I have described above one method of preparing a complete food which will
remain permanent and the fats of which will be found to be in such a fine state of
sub-division as to admit of almost direct absorption by the villi of the intestines but
I desire it to be understood that my invention is not confined to the particular
process above set forth either in respect of the method of preparation or of the
ingredients employed.
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 :-
1. In the treatment of animal fats and the like for the preparation of a food the
employment of sugar glucose or substances having a like preservative action
substantially as described.
2. The combination with an animal fat or fats preserved substantially as described
of albumen and fat of eggs and malt extract.
3. The improved food product prepared substantially as described.
Dated the 20th dovre of January 1802
PHILIP M. JUSTICE,
Chartered Patent Agent,
55 & 56, Chancery Lane, London, for the Applicant.
PHILIP M. JUSTICE,
Chartered Patent Agent,
55 & 56, Chancery Lane, London, for the Applicant.