US2050528A - Salad oil and method of making same - Google Patents
Salad oil and method of making same Download PDFInfo
- Publication number
- US2050528A US2050528A US729444A US72944434A US2050528A US 2050528 A US2050528 A US 2050528A US 729444 A US729444 A US 729444A US 72944434 A US72944434 A US 72944434A US 2050528 A US2050528 A US 2050528A
- Authority
- US
- United States
- Prior art keywords
- oil
- cottonseed oil
- salad oil
- making same
- salad
- 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 - Lifetime
Links
- 240000008415 Lactuca sativa Species 0.000 title description 8
- 235000012045 salad Nutrition 0.000 title description 8
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000003921 oil Substances 0.000 description 18
- 235000019198 oils Nutrition 0.000 description 18
- 235000012343 cottonseed oil Nutrition 0.000 description 16
- 239000002385 cottonseed oil Substances 0.000 description 16
- 239000000839 emulsion Substances 0.000 description 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 7
- 229940067606 lecithin Drugs 0.000 description 7
- 235000010445 lecithin Nutrition 0.000 description 7
- 239000000787 lecithin Substances 0.000 description 7
- 238000002425 crystallisation Methods 0.000 description 6
- 230000008025 crystallization Effects 0.000 description 6
- 238000009882 destearinating Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 5
- 239000007787 solid Substances 0.000 description 3
- 230000000295 complement effect Effects 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 230000000979 retarding effect Effects 0.000 description 2
- PVNIQBQSYATKKL-UHFFFAOYSA-N tripalmitin Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960001947 tripalmitin Drugs 0.000 description 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S516/00—Colloid systems and wetting agents; subcombinations thereof; processes of
- Y10S516/01—Wetting, emulsifying, dispersing, or stabilizing agents
- Y10S516/06—Protein or carboxylic compound containing
Definitions
- This invention relates to an improvement in salad oils.
- One of the objects of the invention is to provide a salad oil having an improved cold test.
- Another object of the invention is to provide a method for improving the cold test of salad oil.
- the cottonseed oil is held at a low temperature for a definite period of time until a portion of the harder constituents of the oil has had an opportunity to crystallize after which the oil is passed through a filter to remove the crystallized fat.
- the soft portion which passes through the filter is deodorized and used for salad oil.
- the present invention retards the crystallization of solid fatty glycerides and produces a winterized cottonseed oil for salad oil purposes which will withstand the cold test at 32 Fahrenheit for a much longer period of time than the known Winterizing process permits.
- the present invention also permits the production of a winterized cottonseed oil without the additional outlay of time and equipment required for Winterizing for excessively long periods of time.
- the present invention contemplates the usual Winterizing of cottonseed oil followed by the addition of a small amount of lecithin which I have discovered is eifective in retarding the formation of crystals of solid fatty glycerides present in cottonseed oil.
- the present invention is of peculiar applicability in the treatment of winterized cottonseed oil.
- lecithin on winter pressed cottonseed oil examples of the efiect of lecithin on winter pressed cottonseed oil are noted in the following table.
- the lecithin used in each instance was soya lecithin.
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)
- Edible Oils And Fats (AREA)
Description
Patented Aug. 11, .1936
UNITED STATES PATENT OFFICE Donald P. Grettie, Chicago, Ill., assignor to Industrial Patents Corporation, Chicago, 111., a corporation of Delaware No Drawing. Application June '1, 1934, Serial No. 729,444
Claims.
This invention relates to an improvement in salad oils.
One of the objects of the invention is to provide a salad oil having an improved cold test.
Another object of the invention is to provide a method for improving the cold test of salad oil.
It will be understood that the terms "salad oil" as used in this specification and in the claims which follow is restricted to winterized cottonseed Oil.
The presence of stearine crystals which seed out of cottonseed oil at temperatures below the crystallization of stearine is objectionable. Not only do stearine crystals in the oil adversely affeet the appearance of the oil but cottonseed oil containing an appreciable amount of stearlne is unsatisfactory for use in the preparation of such emulsions as mayonnaise because at low temperatures the stearine crystals seed out in the emulsion tending to break the emulsion and separate the oil.
This has been obviated to some extent by the usual Winterizing process which is designed to remove the excess amount of the harder portion of the cottonseed oil consisting of tri-stearine, tri-palmitin and the like. These substances crystallize within the oil droplets of the emulsion when the product is used in salad dressings after the emulsion is held or stored at low temperature and the crystals thus formed pierce the protective film around the droplets of oil causing the emulsion to break down and separate into its respective phases.
In the conventional Winterizing process the cottonseed oil is held at a low temperature for a definite period of time until a portion of the harder constituents of the oil has had an opportunity to crystallize after which the oil is passed through a filter to remove the crystallized fat. The soft portion which passes through the filter is deodorized and used for salad oil.
The conventional Winterizing process is, at best, expensive because of the equipment and space which it requires, since it is necessary to hold the oil at a low temperature for several days to allow suflicient crystallization to produce the best salad oil. It is known that a longer period in seeding tanks permits more complete separation of the stearine, and gives a product which has less tendency to seed out or solidify after having been worked into an emulsion. It is the common practice, therefore, to seed cottonseed oil long enough, and at a sufliciently low temperature, to produce a soft oil fraction which will withstand 55 temperatures of 32 F. for at least ten hours.
For the best product to be used in commercial emulsions, requiring handling in winter temperatures, it is desirable to have an oil which will withstand the cold test at 32 F. for longer than ten hours, and by seeding for an exceptionally long time, which involves, of course, additional expense, the cold test can be lengthened to fifteen or twenty hours, and in the case of some oils, to a slightly longer period.
The present invention retards the crystallization of solid fatty glycerides and produces a winterized cottonseed oil for salad oil purposes which will withstand the cold test at 32 Fahrenheit for a much longer period of time than the known Winterizing process permits.
The present invention also permits the production of a winterized cottonseed oil without the additional outlay of time and equipment required for Winterizing for excessively long periods of time.
The present invention contemplates the usual Winterizing of cottonseed oil followed by the addition of a small amount of lecithin which I have discovered is eifective in retarding the formation of crystals of solid fatty glycerides present in cottonseed oil.
The present invention is of peculiar applicability in the treatment of winterized cottonseed oil.
Examples of the efiect of lecithin on winter pressed cottonseed oil are noted in the following table. The lecithin used in each instance was soya lecithin.
Time immer- Sample sion in ice water to me cloudy Hours winterized cottonseed oil Same-containing .017 lecith B4 Same-containing l7 ecithin..- Bamecontaining 1 o lecithin 240 net consisting of a large percentage of winterized cottonseed oil and a complement of lecithin added to inhibit crystallization.
2. As an article of commerce an edible oil product consisting of substantially 90% to 99.99% winterized cottonseed oil and a complement of lecithin added to inhibit crystallization.
3. The method of retarding the crystallization of solid fatty slycerides in winterized cottonseed oil which consists in adding thereto a small percentage oi lecithin to inhibit ction.
lization.
DONALD P. GRE'I'I'IE.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US729444A US2050528A (en) | 1934-06-07 | 1934-06-07 | Salad oil and method of making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US729444A US2050528A (en) | 1934-06-07 | 1934-06-07 | Salad oil and method of making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US2050528A true US2050528A (en) | 1936-08-11 |
Family
ID=24931055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US729444A Expired - Lifetime US2050528A (en) | 1934-06-07 | 1934-06-07 | Salad oil and method of making same |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US2050528A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2435626A (en) * | 1942-05-29 | 1948-02-10 | Best Foods Inc | Winterizing oils |
| US4164594A (en) * | 1977-05-25 | 1979-08-14 | Carnation Company | Lecithin based wetting agent |
| US4359482A (en) * | 1977-10-12 | 1982-11-16 | The Procter & Gamble Company | Fluid shortening composition having anti-gumming properties |
-
1934
- 1934-06-07 US US729444A patent/US2050528A/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2435626A (en) * | 1942-05-29 | 1948-02-10 | Best Foods Inc | Winterizing oils |
| US4164594A (en) * | 1977-05-25 | 1979-08-14 | Carnation Company | Lecithin based wetting agent |
| US4359482A (en) * | 1977-10-12 | 1982-11-16 | The Procter & Gamble Company | Fluid shortening composition having anti-gumming properties |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE60024401T2 (en) | Palmitoleic acid and its use in food | |
| DE2448233A1 (en) | FAT COMPOSITION | |
| Duns | Palm oil in margarines and shortenings | |
| US2972541A (en) | Domestic oil hard butters, coatings thereof, and process for preparing said butters | |
| US3171748A (en) | Cocoa butter containing fat mixture | |
| US2903363A (en) | Solvent fractionation of winterized cottonseed oil bottoms | |
| US2050528A (en) | Salad oil and method of making same | |
| US2435626A (en) | Winterizing oils | |
| US2801177A (en) | Shortening | |
| JPH0425776B2 (en) | ||
| US1982186A (en) | Frying fat and method | |
| US2238441A (en) | Mixed lauric-myristic esters and method of making same | |
| DE1816167A1 (en) | Fat composition and process for its preparation | |
| US2607695A (en) | Winterized vegetable oil and process of producing the same | |
| US3048491A (en) | Winterization process | |
| US3038854A (en) | Solvent dewaxing | |
| US2678937A (en) | Destearinization of glyceride oils | |
| US2060587A (en) | Oil and fat treatment and product | |
| US2393744A (en) | Manufacture of salad oil | |
| Spadaro et al. | Confectionery fats. I. Preparation by interesterification and fractionation of pilot‐plant scale | |
| US3804867A (en) | Process for production of a peanut oil composition by hydrogenation and winterization | |
| US2097720A (en) | Treatment of olive oil to prevent stearin coming down at low temperatures | |
| US1958697A (en) | Improved margarine and method of making the same | |
| US2684378A (en) | Process for fractionating glyceridic mixtures obtained as hydrocarbon solutions | |
| US3766226A (en) | Peanut butter stabilizer |