GB413343A - Improvements in or relating to processes of improving shortening and the improved shortening resulting therefrom - Google Patents
Improvements in or relating to processes of improving shortening and the improved shortening resulting therefromInfo
- Publication number
- GB413343A GB413343A GB1201/33A GB120133A GB413343A GB 413343 A GB413343 A GB 413343A GB 1201/33 A GB1201/33 A GB 1201/33A GB 120133 A GB120133 A GB 120133A GB 413343 A GB413343 A GB 413343A
- Authority
- GB
- United Kingdom
- Prior art keywords
- shortening
- fat
- oil
- per cent
- glycerine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000004904 shortening Methods 0.000 title abstract 8
- 238000000034 method Methods 0.000 title 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 12
- 239000003925 fat Substances 0.000 abstract 12
- 125000005456 glyceride group Chemical group 0.000 abstract 9
- 239000003921 oil Substances 0.000 abstract 9
- 235000019198 oils Nutrition 0.000 abstract 9
- 239000002253 acid Substances 0.000 abstract 6
- 235000011187 glycerol Nutrition 0.000 abstract 6
- 239000010775 animal oil Substances 0.000 abstract 3
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical class [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 abstract 3
- 235000012343 cottonseed oil Nutrition 0.000 abstract 3
- 230000001877 deodorizing effect Effects 0.000 abstract 3
- 235000021588 free fatty acids Nutrition 0.000 abstract 3
- 239000004615 ingredient Substances 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 239000008158 vegetable oil Substances 0.000 abstract 3
- 235000013311 vegetables Nutrition 0.000 abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- -1 or both Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
Abstract
Shortening consisting of substantially 100 per cent fat and oil without an appreciable quantity of free fatty acid or water is improved in regard to its capacity to mix with the other ingredients in a baker's mixture by adding thereto a relatively small amount, e.g. 0,1 to 0,2 per cent of mono- and di-acid glyceride. The added glycerides may be the stearates. The shortening may be made from cottonseed or other vegetable or animal oils or fats. Alternatively, the di-acid glyceride may be formed in the oil and fat as distinguished from adding it by causing the oil and fat to react with glycerine, e.g. by introducing the glycerine during the deodorizing treatment.ALSO:Shortening consisting of substantially 100 per cent fat or oil, or both, without an appreciable quantity of free fatty acid or water is improved in regard to its capacity to mix with the other ingredients in a baker's mixture by adding thereto a relatively small amount e.g. 0,1 to 0,2 per cent of mono- or di-acid glyceride, or both. The added glycerides may be the stearates. The shortening may be made from cottonseed or other vegetable or animal oils or fats. Alternatively, the di-acid glyceride may be formed in the oil or fat or both as distinguished from adding it by causing the oil or fat or both to react with glycerine, e.g. by introducing the glycerine during the deodorizing treatment.ALSO:Shortening consisting of substantially 100 per cent fat, or both, or oil without an appreciable quantity of free fatty acid or water is improved in regard to its capacity to mix with the other ingredients in a baker's mixture by adding thereto a relatively small amount e.g., 0,1 to 0,2 per cent of mono- or di-acid glyceride, or both. The added glycerides may be the stearates. The shortening may be made from cottonseed or other vegetable or animal oils or fats. Alternatively, the di-acid glyceride may be formed in the oil or fat, or both, as distinguished from adding it by causing the oil or fat, or both, to react with glycerine, e.g. by introducing the glycerine during the deodorizing treatment.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US413343XA | 1932-08-22 | 1932-08-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB413343A true GB413343A (en) | 1934-07-13 |
Family
ID=21915966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1201/33A Expired GB413343A (en) | 1932-08-22 | 1933-01-13 | Improvements in or relating to processes of improving shortening and the improved shortening resulting therefrom |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB413343A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2499586A (en) * | 1948-01-22 | 1950-03-07 | Ford Bacon & Davis Inc | Method of making culinary mixes |
| DE1143163B (en) * | 1956-08-31 | 1963-02-07 | Unilever Nv | Process for the production of a liquid, non-settling shortening with improved baking properties |
| GB2350618A (en) * | 1999-06-01 | 2000-12-06 | Danisco | Shortening systems comprising a non-hydrogenated vegetable oil and either a stearine fraction or a saturated fatty acid diglyceride |
-
1933
- 1933-01-13 GB GB1201/33A patent/GB413343A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2499586A (en) * | 1948-01-22 | 1950-03-07 | Ford Bacon & Davis Inc | Method of making culinary mixes |
| DE1143163B (en) * | 1956-08-31 | 1963-02-07 | Unilever Nv | Process for the production of a liquid, non-settling shortening with improved baking properties |
| GB2350618A (en) * | 1999-06-01 | 2000-12-06 | Danisco | Shortening systems comprising a non-hydrogenated vegetable oil and either a stearine fraction or a saturated fatty acid diglyceride |
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