Improvements in Compound Edible Fats.
Year: 1894

page_text: Date of Application, 15th May, 1894-Accepted, 22nd Sept.,
1894
COMPLETE SPECIFICATION,
Improvements in Compound Edible Fats.
I, ALEXANDER WILLIAM WINTER, Manufacturer, residing at 5747 Dearborn
Street, Chicago, in the County of Cook and State of Illinois, United States of
America, do hereby declare the nature of my invention and in what manner the
same is to be performed, to be particularly described and ascertained in and by the
following statement:-
The object of my invention is to provide a simple economical; useful, efficient
and edible compound designed for use either for cooking, eating or similar
purposes; and to that end it consists in combining with a base of mineral oil such
fatty substances of either animal or vegetable fat in the proper proportions to make
a stiff and useful compound.
In making my compound, I take a mineral oil, which has been preferably
subjected to a refining process by distillation and pumping through animal charcoal,
preferring to use the oil at a gravity of 33 degrees Baume, though the gravity of
the oil may be varied considerably from this, and is dependent entirely upon the
amount of refining that it has been subjected to. I place a quantity of this in any
desired vessel, and then make a compound of the animal fats that I desire to use.
In making a compound butter, take sixty per cent. of this refined or neutralized
mineral oil, and add to it substantially forty per cent. of butter. This mixture is
then placed in a suitable tank, melted, so that it is reduced to a condition whereby
the different ingredients mix thoroughly, and is then agitated and drawn off, being
refined by the addition of Fuller's earth, or of any of the other known refining
agents. When the refining process is completed, the Fuller's earth is eliminated
by allowing the mixture to settle or pumping it out through a filter keeping it
warm until the filtration is completed. The compound is then drawn off over a
cooling cylinder and placed in the various packages, where it is allowed to solidify.
In using forty per cent. butter and sixty per cent. mineral oil, it produces a very
good substitute for butter, and of a very fair consistency as regards stiffness.
To make a compound lard or fat that may be used in place of lard for cooking
purposes, or as shortening in cake, pies &c., I first reduce the animal fat or fats to
a liquid state, so that they form about forty per cent. of the compound. To this I
add substantially sixty per cent. of the refined mineral oil, and thoroughly mix and
commingle the entire compound. The entire compound is then thoroughly refined
while it is in its liquid form, by substantially the same process as used in refining
the compound butter riz., by placing the mixture in a suitable tank or receptacle,
of either wood or iron, and heating it to such a condition that it is thoroughly
melted and the different ingredients mixed together. The compound is then
agitated, either by the air or a mechanical agitator; and while this is going on the
refining process is carried out by adding Fuller's earth or any known refining
agent. When the refining process is completed, the Fuller's earth is eliminated,
by either allowing the mixture to settle or pumping the mixture out through a
convertor and keeping it warm until the settling or filtration is completed. After
being refined and filtered, the compound is drawn off over a cooling cylinder,
agitated and passed into the various packages, where it is allowed to cool and
solidfy. This forms my preferred compound, though various different elements
may be used, and in substantially different proportions.
In making a compound lard of different proportions than the foregoing, I take,
as before, substantially sixty per cent. of refined mineral oil, and add to it

page_text: substantially thirty per cent. animal fats, preferring for that use either oleo-stearine
or tallow, and substantially ten per cent. of cotton seed oil, thoroughly mixing and
commingling, the same, as in the previous mixture. The mixture is refined in the
same manner as described in my previous compound, and placed in packages ready
for sale or use.
Another modification of my compound is to make a compound fat or lard of
substantially sixty per cent. refined mineral oil, which forms the base, adding to it
fifteen per cent. oleo-stearine, fifteen per cent. tallow and ten per cent. cotton seed
oil. This compound is then thoroughly mixed and commingled, refined as described
above, and, after refining, placed in its proper packages ready for use, shipment
and sale.
I have described various proportions and different specific fats as entering into
and forming elements of my compound; but it will be understood that most or all.
of the animal fats can be used as well as a variety of the vegetable fats. I do
not, therefore, desire to be limited thereto unduly any more than is pointed out in
the claims; and it will be understood as well that I contemplate varying the
proportions of the elements forming the compounds, as well as the omission of
certain parts and the substitution of equivalents. These proportions and elements
can be varied almost indefinitely as regards number, and still make a stiff and
edible compound.
In describing the method of mixing my compound, I have described only one
process, but it will be readily understood that various processes or methods may be
used; and while I have described my compound as composed preferably of mineral
oil, animal fat-oleo-stearine or tallow, or both-and vegetable fat-preferably of
the cotton seed-in certain proportions, I do not intend to be limited thereto unduly
any more than is pointed out in the claims. On the contrary, I contemplate
variations in the proportions of the elements forming the compound, the omission
of certain fat or fats, or the substitution of equivalents, as circumstances may
suggest or render expedient.
While I speak in the Specification of my improved compound as a lard, I do not
wish to be understood as meaning that it contains hog's fat as one of its necessary
ingredients; though lard, in the sense of hog's fat, may form one of the elements
in the compound, if it be desired. My primary purpose in the use of the expression
compound lard" is to signify that my improved compound may be used for the
same purposes as lards or other compounds of oils and fatty substances.
..
Having now particularly described and ascertained the nature of my said inven-
tiou, and in what manner the same is to be performed, I declare that what I
claim is:-
1. A compound edible fat composed of refined mineral oil, and fatty substance
in the proportion to form a stiff compound, substantially as described.
2. A compound edible fat composed of refined mineral oil, and animal fat in the
proportions to form a stiff compound, substantially as described.
3. A compound edible fat composed of refined mineral oil, animal fat, and
vegetable fat in the proportions to form a stiff compound, substantially as
described.
4. A compound edible fat composed of refined mineral oil, and butter in the
proportions to form a stiff compound, substantially as described.
5. A compound edible fat composed of refined mineral oil, oleo-stearine, and
tallow in the proportions to form a stiff compound, substantially as described.
6. A compound edible fat composed of refined mineral oil, oleo-stearine, tallow,
and vegetable fat of the cotton seed, in the proportions to form a stiff compound,
substantially as described.
7. A compound edible fat composed of substantially, sixty (60) per cent. refined
mineral oil, and forty (40) per cent. fatty substances, substantially as described.
8. A compound edible fat composed of substantially, sixty (60) per cent. refined
mineral oil, and forty (40) per cent, animal fat, substantially as described.

page_text: 9. A compound edible fat composed of substantially sixty (60) per cent, refined
mineral oil, thirty (30) per cent. animal fat, and ten (10) per cent. vegetable fat,
substantially as described.
10. A compound edible fat composed of substantially, sixty (60) per cent. refined
mineral oil, fifteen (15) per cent. oleo-stearine, fifteen (15) per cent. tallow, and ten
(10) per cent. cotton seed oil, substantially as described.
11. A compound edible fat composed of substantially sixty (60) per cent. mineral
oil, and forty (40) per cent. butter, substantially as described.
Dand thin 15th day of May 1804
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.