An Improved Process for use in Freserving Butter and other Food Stuffs.
Year: 1897

page_text: Date of Application, 12th Feb., 1897..
‘epted, 3rd July, 1897″
COMPLETE SPECIFICATION.
An Improved Process for use in Freserving Butter and other
Food Stuffs.
I, JEAN, known as BERNARD IRIBARNÉGARAY, of Bayonne, Departement des Basses
Pyrenees, in the Republic of France, Merchant, do hereby declare the nature of this
invention and in what manner the same is to be performed, to be particularly de-
scribed and ascertained in and by the following statement:-
This invention relates to an improved process for preserving butter and food-stuffs
in general in a fresh condition for practically any length of time.
This process is based upon the reasonable use of purified fluoride of sodium
which is also styled "crysoléine" dissolved in water. The liquid used is colourless,
odourless, absolutely inoffensive and a powerful antiseptic.
The process employed for preserving butter, in particular, is as follows:
A solution containing 5 to 20 grammes of "crysoléine" in 1000 grammes of water
is formed; the fresh butter is then placed into this solution and the whole subjected
to the action of a stirring and kneading apparatus; the butter is then thoroughly
worked in contact with the said antiseptic liquid so as to cause the latter to
penetrate the constituent particles of the material.
When this preparatory treatment is finished, the blocks of butter are placed into
any suitable air and waterproof receptacle, provided with a hermetically closeable
cover. The butter is not allowed to fill the receptacle entirely; on the top surface
of the said butter a certain quantity of a solution consisting of 6 grammes of
"crysoléine" dissolved in 1000 grammes of water, is placed so as to form a liquid
protecting sheet, which serves to expel the air from the receptacle at the moment
the said cover is put on, and consequently to prevent the butter from any contact
with the atmospheric air.
Butter thus packed may be preserved for months and years without undergoing
any change, and may, without any risk, be transported over long distances to the
hottest climates.
When the butter is to be delivered for consumption it is subjected to a second
manipulation. Since the "crysoléine" solution can be totally removed from the
butter by a simple washing operation, it is sufficient to discharge the butter from its
receptacle, to subsequently wash and at the same time thoroughly work it with fresh
water, in order to restore to it the same qualities and appearance which it possessed
at the time of manufacture. It may then be moulded into pats or rolls.
This process of preservation by means of purified "crysoléine" or fluoride of
sodium dissolved in water, is also applicable to all kinds of meat and other food
products. Instead of using fluoride of sodium in solution in water as above described,
it may be used in a solid state in the cases above indicated.
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 I claim is:-
1. The above specified process of preserving fresh butter and other food sub-
stances, consisting in suitably impregnating such substances with a solution obtained
from purified "crysoléine" or fluoride of sodium, dissolved in water, which solution
may contain from 5 to 20 grammes of "crysoleine" per 1000 grammes of water.
2. The especial employment of the hereinbefore described process, for preserving
fresh butter; the said process comprising the placing of the fresh butter into the
solution formed of from 5 to 20 grammes of "crysoléine" dissolved in 1000 grammes

page_text: of water; the working or kneading of the same in this solution and subsequently
the placing of it into an air and waterproof receptacle, care being taken to form an
intermediate liquid sheet or layer between the top surface of the butter and the
hermetically closeable. cover of the receptacle, this intermediate layer being a
solution obtained by mixing about 5 grammes of "crysoléine" with 1000 grammes 5
of water; in order to supply the butter at any time in an absolutely fresh condition
to the customer. It suffices to remove the said butter from its receptacle and to
wash and work it in fresh water, substantially as herein before described.
3. The use of the purified "crysoleine" or fluoride of sodium in any proportions,
either in the solid state or in solution for treating food products in order to preserve 1
them.
Dated this 19th daz of Walı 1907
HASELTINE, LAKE & Co.,
45 Southampton Buildings, London, W.C., Agents for the Applicant.