GB874182A - Improvements in or relating to shortenings - Google Patents
Improvements in or relating to shorteningsInfo
- Publication number
- GB874182A GB874182A GB3809/58A GB380958A GB874182A GB 874182 A GB874182 A GB 874182A GB 3809/58 A GB3809/58 A GB 3809/58A GB 380958 A GB380958 A GB 380958A GB 874182 A GB874182 A GB 874182A
- Authority
- GB
- United Kingdom
- Prior art keywords
- stearine
- oil
- composition
- parts
- different
- 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 6
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 abstract 14
- 239000000203 mixture Substances 0.000 abstract 13
- 125000002252 acyl group Chemical group 0.000 abstract 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract 5
- 239000002385 cottonseed oil Substances 0.000 abstract 5
- 235000012343 cottonseed oil Nutrition 0.000 abstract 5
- 239000012530 fluid Substances 0.000 abstract 5
- 229910052740 iodine Inorganic materials 0.000 abstract 5
- 239000011630 iodine Substances 0.000 abstract 5
- 235000019483 Peanut oil Nutrition 0.000 abstract 4
- 239000002253 acid Substances 0.000 abstract 4
- 125000004432 carbon atom Chemical group C* 0.000 abstract 4
- 239000000312 peanut oil Substances 0.000 abstract 4
- 150000003626 triacylglycerols Chemical class 0.000 abstract 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 3
- 239000003995 emulsifying agent Substances 0.000 abstract 3
- 229930195729 fatty acid Natural products 0.000 abstract 3
- 239000000194 fatty acid Substances 0.000 abstract 3
- 150000004665 fatty acids Chemical class 0.000 abstract 3
- 150000004671 saturated fatty acids Chemical class 0.000 abstract 3
- 239000002904 solvent Substances 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 2
- 239000008157 edible vegetable oil Substances 0.000 abstract 2
- 125000005456 glyceride group Chemical group 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 238000002844 melting Methods 0.000 abstract 2
- 230000008018 melting Effects 0.000 abstract 2
- 239000003921 oil Substances 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 abstract 2
- 230000000717 retained effect Effects 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000007817 Olea europaea Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000002285 corn oil Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000004006 olive oil Substances 0.000 abstract 1
- 229920006395 saturated elastomer Polymers 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
A stable, fluid shortening composition comprises an edible oil and about 1 to 8% by weight of a stearine comprising polyacid triglycerides of the formula: (C3H5O3)R1R2R3 where R1 is an acyl group of a C20 to C16 saturated fatty acid, R2 and R3 are acyl groups of C16 to C26, preferably of saturated C16 to C18, fatty acids, at least one of R2 and R3 being different from R1, at least 25%, preferably 40%, mol. of the stearine is tri-acid glyceride in which R1, R2, R3 are different from each other, and the stearine has an iodine value not greater than 20. The viscosity of the composition should not be greater than 5000 centipoises at 70 DEG F. The composition may include 0.5 to 5.0% of a monoglyceride emulsifying agent. Oils specified are cottonseed, soy bean, corn, olive and groundnut oils. According to an example, a fluid shortening composition was prepared from 93.8 parts of winterized cottonseed oil, 5 parts of a hydrogenated stearine (iodine value 20) obtained by solvent winterization of groundnut oil and 1.2 parts of lard stearine distilled monoglyceride emulsifier of melting point 72.3 DEG C., by heating the mixture to 80 DEG C. and cooling slowly to 29 DEG C. for 16 hours in an ambient temperature maintained at 29 DEG C.; samples of the composition retained good fluidity after storage for one week at 60 DEG , 70 DEG and 95 DEG F., respectively.ALSO:A stable, fluid shortening composition comprises an edible oil e.g. cottonseed oil, and about 1 to 8% by weight of a stearine comprising poly acid triglycerides of the formula: (C3H5O3) R1 R2 R3 where R1 is an acyl group of a saturated fatty acid having 20 to 26 carbon atoms, R2 and R3 are acyl groups of fatty acids having 16 to 26 carbon atoms, at least one of R2 and R3 being different from R1, at least 25, preferably 40 % mol of the stearine is tri-acid glyceride in which R1, R2 and R3 are different from each other and the stearine has an iodine value not greater than 20. The viscosity of the composition preferably is not greater than 5000 centipoises at 70 DEG F. According to an example, a fluid shortening composition was prepared from 93,8 parts of winterized cottonseed oil, 5 parts of a hydrogenated stearine (iodine value 20) obtained by solvent winterization of groundnut oil and 1,2 parts of lard stearine distilled monoglyceride emulsifier of melting point 72,3 DEG C, by heating the mixture to 80 DEG C and cooling slowly to 29 DEG C for 16 hours in an ambient temperature maintained at 29 DEG C; samples of the composition retained good fluidity after storage for one week at 60 DEG , 70 DEG and 95 DEG F, respectively.ALSO:High-volume cakes containing a high ratio of sugar to flour and having an even, close grain, tender crust and soft-texture, are made with the aid of a stable, fluid shortening composition comprising an edible liquid oil, such as cottonseed oil, and about 1 to 8% of a stearine comprising polyacid triglycerides of the formula (C3H5O3)R1R2R3 where R1 is an acyl group of a saturated fatty acid having 20 to 26 carbon atoms, R2 and R3 are acyl groups of fatty acids having 16 to 26 carbon atoms, at least one of R2 and R3 being different from R1, and at least 25 mol. per cent of the stearine being tri-acid triglycerides in which R1, R2 and R3 are different from each other, the stearine, which should have an iodine value not greater than 20, is preferably a hydrogenated stearine obtained by solvent winterization of groundnut oil. Cake-making formulations are described.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US874182XA | 1957-02-11 | 1957-02-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB874182A true GB874182A (en) | 1961-08-02 |
Family
ID=22205064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3809/58A Expired GB874182A (en) | 1957-02-11 | 1958-02-05 | Improvements in or relating to shortenings |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB874182A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0196780A2 (en) * | 1985-03-01 | 1986-10-08 | Kao Corporation | Use of mixed acid triglycerides as a fat blooming inhibitor |
| EP0268431A2 (en) * | 1986-11-17 | 1988-05-25 | Kao Corporation | Process for producing composite baked food products |
| WO1993015612A1 (en) * | 1992-02-07 | 1993-08-19 | Unilever N.V. | Reduced calorie fats |
| FR2807623A1 (en) * | 2000-04-18 | 2001-10-19 | Bestfoods France | BINDING BASE FOR CULINARY PREPARATION AND PROCESS FOR PREPARING SAID BASE |
-
1958
- 1958-02-05 GB GB3809/58A patent/GB874182A/en not_active Expired
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0196780A2 (en) * | 1985-03-01 | 1986-10-08 | Kao Corporation | Use of mixed acid triglycerides as a fat blooming inhibitor |
| EP0196780A3 (en) * | 1985-03-01 | 1988-07-13 | Kao Corporation | Fat blooming inhibitor |
| EP0268431A2 (en) * | 1986-11-17 | 1988-05-25 | Kao Corporation | Process for producing composite baked food products |
| EP0268431A3 (en) * | 1986-11-17 | 1989-07-26 | Kao Corporation | Migration inhibitor for fats and oils for baked cakes and process for producing composite baked cake with the use of same |
| WO1993015612A1 (en) * | 1992-02-07 | 1993-08-19 | Unilever N.V. | Reduced calorie fats |
| FR2807623A1 (en) * | 2000-04-18 | 2001-10-19 | Bestfoods France | BINDING BASE FOR CULINARY PREPARATION AND PROCESS FOR PREPARING SAID BASE |
| EP1147711A1 (en) * | 2000-04-18 | 2001-10-24 | Bestfoods | Binding base for a culinary preparation and method of preparing said base |
| US6635304B2 (en) | 2000-04-18 | 2003-10-21 | Bestfoods | Binding base for a culinary preparation and method of preparing said base |
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