IMPROVEMENTS IN THE MANUFACTURE OF BAKING POWDERS FOR USE IN THE PREPARATION OF ALIMENTARY SUBSTANCES
Year: 1879

page_text: LETTERS PATENT to George Edward Davis, of Heaton Moor, in the County of
Lancaster, Consulting Chemist, for the Invention of "IMPROVEMENTS IN THE
MANUFACTURE OF BAKING POWDERS FOR USE IN THE PREPARATION OF
ALIMENTARY SUBSTANCES."
Sealed the 5th September 1879, and dated the 28th March 1879.
PROVISIONAL SPECIFICATION left by the said George Edward Davis at the
Office of the Commissioners of Patents on the 28th March 1879.
"
GEORGE EDWARD DAVIS, of Heaton Moor, in the County of Lancaster, Consulting
Chemist. IMPROVEMENTS IN THE MANUFACTURE OF BAKING POWDERS FOR USE
IN THE PREPARATION OF ALIMENTARY SUBSTANCES."
In the manufacture or making of certain food stuffs, either on a large or small
scale, such as biscuits, cakes, bread, pastry, and the like, use is often made of
baking powders, yeast powders, or egg powders, which are usually compounds of
tartaric acid, bicarbonate of soda, and other substances.
My Invention relates to the use of acid phosphates of ammonia, potash, or soda
in the place of the tartaric acid formerly employed; but I prefer to use the acid
phosphate of ammonia as it is more powerful in its action than the corresponding
acid phosphates of soda or potash.
:
In preparing the mixture for baking powders, yeast powders, or egg powders
with acid phosphates in place of tartaric acid, as now used, I can use other
carbonates than the bicarbonate of soda. If I wish to have phosphate of potash
remaining in the cakes, bread, biscuits, or pastry, I can use the carbonates or
bicarbonate of potash in conjunction with the acid phosphate of ammonia or other
acid phosphates, and thus produce a good dietetic bread; or carbonate of lime or
carbonate of magnesia may be mixed with the acid phosphate or phosphates when
phosphate of lime or phosphate of magnesia is required in the bread or other food
stuff. For general use the ordinary bicarbonate of soda may be mixed with the
acid phosphates, when a food stuff will be produced from it much more wholesome
than from the ordinary baking powders, bread powders, yeast powders, or egg
powders in every day use, inasmuch as a phosphate is always left in the finished
food stuff, which medical authorities state to be an important constituent, instead
.

page_text: of the tartrate of soda which is now found in all foods prepared with baking and
other powders now in use. The methods by which I make the acid phosphates are
those in ordinary use, but the most economical is to saturate a crude phosphoric
acid with the base to be employed, such as ammonia, potash, or soda, or the
carbonates to neutrality, and then to add the necessary proportion of phosphoric
acid to convert them into the acid salts. This phosphoric acid may be produced
by the action of mineral acids on bones or bone ash, or earthy phosphates or
phosphate of alumina. There are also other ways of making the said phosphates,
such as by making a phosphate of ammonia, or soda or potash from Redonda
phosphate of alumina, and then adding sufficient phosphoric acid to convert them
into the acid salt. Phosphoric ammonia has also been made together with alum
from Redonda phosphate by a well known process; this phosphate of ammonia can
also be converted into the acid phosphate by the addition of phosphoric acid and
used as aforesaid.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said George Edward Davis in the Great Seal Patent Office on the 16th
September 1879.
GEORGE EDWARD DAVIS, of Heaton Moor, in the County of Lancaster, Consulting
Chemist. "IMPROVEMENTS IN THE MANUFACTURE OF BAKING POWDERS FOR USE
IN THE PREPARATION OF ALIMENTARY SUBSTANCES."
In the manufacture or making of certain food stuffs, either on a large or small
scale, such as biscuits, cakes, bread, pastry, and the like, use is often made of
baking powders, yeast powders, or egg powders, which are usually compounds of
tartaric acid, bicarbonate of soda, and other substances. My Invention relates to
the use of acid phosphates of ammonia, potash, or soda in the place of tartaric acid
formerly employed; but I prefer to use the acid phosphate of ammonia as it is
more powerful in its action than the corresponding acid phosphates of soda or
potash. In preparing the mixture for baking powders, yeast powders, or egg
powders with acid phosphates in the place of tartaric acid, as now used, I can use
other carbonates than the bicarbonate of soda. If I wish to have phosphate of
potash remaining in the cakes, bread, biscuits, or pastry, I can use the carbonate or
bicarbonate of potash in conjunction with the acid phosphate of ammonia or other
acid phosphates, and thus produce a good dietetic bread; or carbonate of lime or
carbonate of magnesia may be mixed with the acid phosphate or phosphates when
phosphate of lime or phosphate of magnesia is required in the bread or other food
stuff. For general use the ordinary bicarbonate of soda may be mixed with the
acid phosphates when a foodstuff, will be produced from it much more wholesome
than from the ordinary baking powders, bread powders, yeast powders, or egg
powders in every day use, inasmuch as a phosphate is always left in the finished
foodstuff, which medical authorities state to be an important constituent, instead of

page_text: tartrate of soda, which is now formed in all foods prepared with baking powders or
other powders now in use.
The methods by which I make the acid phosphates are those in ordinary use, but
a very economical way is to saturate a crude phosphoric acid with the base to be
employed, such as ammonia, potash, or soda, or their carbonates to neutralize, and
then to add the necessary proportion of phosphoric acid to convert them into the
acid salts. This phosphoric acid may be produced by the action of mineral acids
on bone or bone ash, or earthy phosphates or phosphate of alumina. There are also
other ways of making the acid phosphates, such as by making a phosphate of
ammonia, or soda, or potash from Redonda phosphate of alumina, and then adding
sufficient phosphoric acid to convert them into acid salt.
Phosphate of ammonia has also been made together with alum from Redonda
phosphate by a well known process; this phosphate of ammonia can also be
converted into the acid phosphate by the addition of phosphoric acid and used as
aforesaid.
Having now particularly described my Invention, and ascertained in what
manner the same may be performed and carried into practice, I declare that I do
not confine myself to any small detail which may have been mentioned for the
purpose of describing my Invention, but claim as my Invention substantially,—
The use of acid phosphates of ammonia, potash, or soda for the production and
manufacture of baking powders, yeast powders, egg powders, and similar productions
used in the preparation of alimentary substances.
In witness whereof, I, the said George Edward Davis, have hereunto set my
hand and seal, this Fifteenth day of September, in the year of our Lord
1870
Witness,
A. HILDEBRANDT,
Patent Agent,
Manchester.
GEORGE E, DAVIS. (L.B.)