GB711568A - Improvements in or relating to the production of confectioner's hard butter - Google Patents
Improvements in or relating to the production of confectioner's hard butterInfo
- Publication number
- GB711568A GB711568A GB28823/51A GB2882351A GB711568A GB 711568 A GB711568 A GB 711568A GB 28823/51 A GB28823/51 A GB 28823/51A GB 2882351 A GB2882351 A GB 2882351A GB 711568 A GB711568 A GB 711568A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fatty acids
- heating
- atmospheric pressure
- carbon atoms
- temperature
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol
Landscapes
- Chemical & Material Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
Abstract
Fatty acid glycerides suitable as ingredients of icing and chocolate coatings for bakery goods and candies in that they do not soften at summer temperatures but melt readily, without sensation of waxiness, in the mouth, are made by heating glycerol with an excess of fatty acids having 8-18 carbon atoms at sub-atmospheric pressure to cause esterification, e.g. heating to 450 DEG F. at 25 in. of mercury below atmospheric pressure, maintaining the temperature of heating and the reduced pressure for a few hours, and then distilling off the free fatty acids by increasing the temperature, e.g. to 550 DEG F., and reducing the pressure further, e.g. to 29 in. of mercury below atmospheric pressure. The fatty acids employed are preferably those having 12-18 carbon atoms such as the fatty acids derived from coconut type oils, e.g. coconut oil and babassu oil, and consisting principally of lauric and myristic acids. The ester from which the free fatty acid has been distilled may be refined and bleached, and may be hydrogenated.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US711568XA | 1951-02-10 | 1951-02-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB711568A true GB711568A (en) | 1954-07-07 |
Family
ID=22099608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB28823/51A Expired GB711568A (en) | 1951-02-10 | 1951-12-10 | Improvements in or relating to the production of confectioner's hard butter |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB711568A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2028260A1 (en) * | 2007-08-01 | 2009-02-25 | N.V. Desmet Ballestra Engineering S.A. | Esterification process |
| WO2021126069A1 (en) * | 2019-12-20 | 2021-06-24 | Aak Ab (Publ) | Process of production of a fat composition comprising a step of esterification |
-
1951
- 1951-12-10 GB GB28823/51A patent/GB711568A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2028260A1 (en) * | 2007-08-01 | 2009-02-25 | N.V. Desmet Ballestra Engineering S.A. | Esterification process |
| WO2021126069A1 (en) * | 2019-12-20 | 2021-06-24 | Aak Ab (Publ) | Process of production of a fat composition comprising a step of esterification |
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