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US3889011A
Expired / Lapsed
US
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Fat products
Assignee: Lever Brothers Co
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Filing: 1973-09-04
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Granted: 1975-06-10
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Expires: 1993-09-04
Abstract
Abstract Margarine fats suitable for use in the preparation of plastic emulsion food spreads such as margarine, contain a randomised palmitic acid as the principal saturated fatty acid, together with at least 3% trans acid and comprise an interesterified palmitic fat of vegetable or animal origin, which is preferably corandomised with a vegetable oil to provide a maximum saturated fatty acid content in the margarine fat of 35% and a dilation value of at most 90 at 35*C and at least 275 at 20*C. A wide variety of margarine can be prepared according to the invention having favourable melting characteristics and particularly a soft tub margarine which can be spread directly at domestic refrigerator temperatures. High proportions of palmitic fat, especially palm oil and cottonseed oil, may be incorporated into the margarine fat formulations of the invention.
Inventors
- 👤 Colin Barrington Read
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 02:02
CPC Classifications
C; C11; C11C; C11C3/00; C11C3/04; C11C3/10; A; A23; A23D; A23D7/00; A23D7/001
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
239 words
A PROCESS FOR PRODUCING MARGARINE HAVING IMPROVED SPREADING CHARACTERISTICS WHCH COMPRISES: I. PREPARING A FAT PHASE BY PERFORMING IN EITHER ORDER THE STEPS OF: A. CORANDOMISING AT A TEMPERATURE OF FROM 50* TO 100*C A BLEND CONSISTING ESSENTIALLY OF 25-65 WT % OF A PALMITIC FAT WITH 75-35 WT % OF A C16-C18 VEGETABLE OIL IN THE SUBSTANTIAL ABSENCE OF WATER AND IN THE PRESENCE OF AN EFFECTIVE AMOUNT OF AN ALKALI METAL CATALYST; AND B. PARTIALLY HARDENING AT LEAST ONE OF THE COMPONENTS OF THE BLEND IN THE PRESENCE OF AN EFFECTIVE AMOUNT OF A METAL HYDROGENATION CATALYST UNDER ISOMERISATION CONDITIONS, AND CONTINUING THE SAID STEPS UNTIL THE COMBINED FATTY ACID CONTENT OF THE GLYCERIDES OF THE BLEND CONSISTS ESSENTIALLY OF AT LEAST 3% TRANS ACID AND AT MOST 35% SATURATED FATTY ACID, OF WHICH PALMITIC ACID PREDOMINATES, THESE AMOUNTS BEING BY WEIGHT OF THE TOTAL COMBINED FATTY ACID CONTENT, AND ITS DILATATION VALUE AT 20*C IS AT LEAST 275 AND AT 35*C AT MOST 90; II. INCORPORATING INTO THE FAT PHASE AN AQUEOUS PHASE INCLUDING FLAVOURS AND AN EFFECTIVE AMOUNT OF A WATER-IN-OIL EMULSIFIER AT AN ELEVATED TEMPERATURE AT WHICH BOTH PHASES ARE LIQUID; III. EMULSIFYING THE PHASES TO FORM A WATER-IN-OIL EMULSION AND IV. PASSING SAID EMULSION SUCCESSIVELY THROUGH A SCRAPED SURFACE HEAT EXCHANGER AND A SCRAPED SURFACE MIXER IN WHICH THE EMULSION IS CHILLED AND TEMPERED TO CRYSTALLISE AT LEAST PART OF THE FAT PHASE.
Claim 2
Dependent Claim
239 words
A PROCESS FOR PRODUCING MARGARINE HAVING IMPROVED SPREADING CHARACTERISTICS WHCH COMPRISES: I. PREPARING A FAT PHASE BY PERFORMING IN EITHER ORDER THE STEPS OF: A. CORANDOMISING AT A TEMPERATURE OF FROM 50* TO 100*C A BLEND CONSISTING ESSENTIALLY OF 25-65 WT % OF A PALMITIC FAT WITH 75-35 WT % OF A C16-C18 VEGETABLE OIL IN THE SUBSTANTIAL ABSENCE OF WATER AND IN THE PRESENCE OF AN EFFECTIVE AMOUNT OF AN ALKALI METAL CATALYST; AND B. PARTIALLY HARDENING AT LEAST ONE OF THE COMPONENTS OF THE BLEND IN THE PRESENCE OF AN EFFECTIVE AMOUNT OF A METAL HYDROGENATION CATALYST UNDER ISOMERISATION CONDITIONS, AND CONTINUING THE SAID STEPS UNTIL THE COMBINED FATTY ACID CONTENT OF THE GLYCERIDES OF THE BLEND CONSISTS ESSENTIALLY OF AT LEAST 3% TRANS ACID AND AT MOST 35% SATURATED FATTY ACID, OF WHICH PALMITIC ACID PREDOMINATES, THESE AMOUNTS BEING BY WEIGHT OF THE TOTAL COMBINED FATTY ACID CONTENT, AND ITS DILATATION VALUE AT 20*C IS AT LEAST 275 AND AT 35*C AT MOST 90; II. INCORPORATING INTO THE FAT PHASE AN AQUEOUS PHASE INCLUDING FLAVOURS AND AN EFFECTIVE AMOUNT OF A WATER-IN-OIL EMULSIFIER AT AN ELEVATED TEMPERATURE AT WHICH BOTH PHASES ARE LIQUID; III. EMULSIFYING THE PHASES TO FORM A WATER-IN-OIL EMULSION AND IV. PASSING SAID EMULSION SUCCESSIVELY THROUGH A SCRAPED SURFACE HEAT EXCHANGER AND A SCRAPED SURFACE MIXER IN WHICH THE EMULSION IS CHILLED AND TEMPERED TO CRYSTALLISE AT LEAST PART OF THE FAT PHASE.
Claim 3
Dependent Claim
229 words
A process for the preparation of a soft margarine capable of being spread at domestic refrigerator temperatures, the process including the steps of: i. refining, washing, drying and bleaching soyabean oil; ii. selectively hardening the resulting soyabean oil to a melting point of about 28*C and a combined trans fatty acid content of about 10 wt % of the total combined fatty acids thereof; iii. blending approximately equal amounts by weight of the resulting soyabean oil and a palmitic fat selected from palm and cottonseed oil; iv. neutralising and drying the resulting blend to provide a moisture content of at mOst 0.02 wt % and a free fatty acid content less than 0.1% by weight; v. randomising the dry, neutralised blend at a temperature of 50*-100*C in the presence of an alkali metal alkoxide catalyst; vi. removing the catalyst, drying, bleaching and filtering the randomised blend; vii. emulsifying by weight about 16 parts of an aqueous phase containing margarine flavouring and additives into about 84 parts of the resulting blend in the presence of an emulsifier, at an elevated temperature at which both phases are liquid; viii. chilling, working and tempering the emulsion in a series of scraped surface heat exchangers at a temperature at which at least part of the fat crystallises; ix. recirculating a proportion of the crystallised emulsion; and x. pour-packing the product in retail containers.
Claim 4
Dependent Claim
229 words
A process for the preparation of a soft margarine capable of being spread at domestic refrigerator temperatures, the process including the steps of: i. refining, washing, drying and bleaching soyabean oil; ii. selectively hardening the resulting soyabean oil to a melting point of about 28*C and a combined trans fatty acid content of about 10 wt % of the total combined fatty acids thereof; iii. blending approximately equal amounts by weight of the resulting soyabean oil and a palmitic fat selected from palm and cottonseed oil; iv. neutralising and drying the resulting blend to provide a moisture content of at mOst 0.02 wt % and a free fatty acid content less than 0.1% by weight; v. randomising the dry, neutralised blend at a temperature of 50*-100*C in the presence of an alkali metal alkoxide catalyst; vi. removing the catalyst, drying, bleaching and filtering the randomised blend; vii. emulsifying by weight about 16 parts of an aqueous phase containing margarine flavouring and additives into about 84 parts of the resulting blend in the presence of an emulsifier, at an elevated temperature at which both phases are liquid; viii. chilling, working and tempering the emulsion in a series of scraped surface heat exchangers at a temperature at which at least part of the fat crystallises; ix. recirculating a proportion of the crystallised emulsion; and x. pour-packing the product in retail containers.
Claim 5
Dependent Claim
17 words
A process according to claim 1, wherein said palmitic fat is selected from palm and cottonseed oil.
Claim 6
Dependent Claim
27 words
A process according to claim 1, wherein the vegetable oil is selected from the group consisting of sunflower, safflower, groundnut, cottonseed, melonseed, rapeseed, olive and soyabean oil.
Claim 7
Dependent Claim
24 words
A process according to claim 1, wherein the said fat phase consists of about equal amounts by weight of palmitic fat and vegetable oil.
Claim 8
Dependent Claim
25 words
A process according to claim 4, wherein the vegetable oil consists of soyabean oil hardened to a slip melting point from about 25to about 40*C.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-06-09 | 1978-12-09 | 1979-06-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-06-09 | 1982-12-09 | 1983-06-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-06-09 | 1986-12-09 | 1987-06-10 | $7700.00 | Window Closed / Lapsed |