http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-423971-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_66214f33c5204d2a3f252fa358293777 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-006 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-00 |
| filingDate | 1933-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1935-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-423971-A |
| titleOfInvention | Process for preparing organic oxidation products of fatty matter |
| abstract | Fatty matter such as animal, vegetable, or hydrogenated oils and fats, or fatty acids and esters is oxidized in the presence of enzymic material containing oxidizing enzymes, e.g. oxidase, p peroxidase, catalase, and perhydridase. Leguminous materials such as soya bean meal, peas, and beans, or extracts thereof are suitable sources of enzymes. The materials must be "enzyme-active" i.e. they must not have been treated by heat or chemicals so that the enzyme value is destroyed. Oxidation is effected by contact with air, oxygen, or ozone with agitation. The aeration may be effected at atmospheric or higher pressures at temperatures up to 50 DEG C. for instance. Chemicals such as hydrogen peroxide may be used as a source of oxygen. A soya bean extract can be prepared by soaking in cold water, grinding, immersing in water for a few minutes and pressing out the milky extract. This is preferably clarified by treatment with calcium chloride which precipitates casein. According to examples: (1) A mix of partly hydrogenated cotton seed oil and a suspension of soya flour in water is vigorously beaten for about 4 hours at 120--140 DEG F. The oxidized product is separated by centrifuging or extraction with say ethyl or petroleum ether. (2) Corn oil and soya flour are treated as in (1) with addition of hydrogen peroxide and aeration for 45 minutes. Casein is coagulated by boiling with formaldehyde and the mix allowed to separate into two layers, the upper being removed, centrifuged, and the oxidized oil salted out. (3) Corn oil and soya bean extract prepared as described are aerated for 4 \ba1/2\be hours, a little pure oxygen being introduced. The product separates into layers, the upper being freed of water and aerated for 4 hours at 120--130 DEG F. in presence of fresh extract and oxygen. The upper layer is subjected to reduced pressure to remove gas, centrifuged to remove water, and the oil separated from protein by salting out and decanting or centrifuging and pressing. It may be purified by centrifuging, heating on a water bath, and drying in vacuo. (4) Navy bean extract and corn oil are aerated at 110--120 DEG F. for 2 hours pure oxygen being introduced during the second hour. The oil is separated as in (2). (5) A mixture of soya oil, soya flour, and water is aerated, more water and flour being added from time to time to maintain a creamy consistency. In these examples, the addition of crushed sesame seeds gives an increased oxidation. The products are used as bleaching agents for dough, oils, fats, waxes, and food products. They can be employed as, or mixed with shortenings for baking purposes as described in Specification 423,972, [Group VI]. Specification 346,408, [Group VI], also is referred to.ALSO:Fatty matter such as animal, vegetable, or hydrogenated oils and fats, or fatty acids and esters is oxidized in the presence of enzymic material containing oxidizing enzymes. Leguminous materials such as soya bean meal, peas and beans, or extracts thereof are suitable sources of enzymes. The materials must be "enzyme-active" i.e. they must not have been treated by heat or chemicals so that the enzyme value is destroyed. Oxidation is effected by contact with air, oxygen, or ozone with agitation. The aeration may be effected at atmospheric or higher pressures at temperatures up to 50 DEG C. for instance. Chemicals such as hydrogen peroxide may be used as a source of oxygen. A soya bean extract can be prepared by soaking in cold water, grinding, immersing in water for a few minutes and pressing out the milky extract. This is preferably clarified by treatment with calcium chloride. According to examples: (1) A mix of partly hydrogenated cotton seed oil and a suspension of soya flour in water is vigorously beaten for about 4 hours at 120-140 DEG F. The oxidized product is separated by centrifuging or extraction with say ethyl or petroleum ether. (2) Corn oil and soya flour are treated as in (1) with addition of hydrogen peroxide and aeration for 45 minutes. Casein is coagulated by boiling with formaldehyde and the mix allowed to separate into two layers, the upper being p removed, centrifuged, and the oxidized oil salted out. (3) Corn oil and soya bean extract prepared as described are aerated for 4 1/2 hours, a little pure oxygen being introduced. The product separates into layers, the upper being freed of water and aerated for 4 hours at 120-130 DEG F. in presence of fresh extract and oxygen. The upper layer is subjected to reduced pressure to remove gas, centrifuged to remove water, and the oil separated from protein by salting out and decanting or centrifuging and pressing. It may be purified by centrifuging, heating on a water bath, and drying in vacuo. (4) Navy bean extract and corn oil are aerated at 110-120 DEG F. for 2 hours pure oxygen being introduced during the second hour. The oil is separated as in (2). (5) A mixture of soya oil, soya flour, and water is aerated, more water and flour being added from time to time to maintain a creamy consistency. In these examples, the addition of crushed sesame seeds gives an increased oxidation. The products are used as bleaching agents for dough, and food products. They can be employed as, or mixed with shortenings for baking purposes as described in Specification 423,972. Specification 346,408 also is referred to.ALSO:Fatty matter such as animal, vegetable, or hydrogenated oils and fats, or fatty acids and esters is oxidized in the presence of enzymic material containing oxidizing enzymes. Leguminous materials such as soya bean meal, peas and beans, or extracts thereof are suitable sources of enzymes. The materials must be "enzyme-active," i.e. they must not have been treated by heat or chemicals so that the enzyme value is destroyed. Oxidation is effected by contact with air, oxygen, or ozone with agitation. The aeration may be effected at atmospheric or higher pressures at temperatures up to 50 DEG C. for instance. Chemicals such as hydrogen peroxide may be used as a source of oxygen. A soya bean extract can be prepared by soaking in cold water, grinding, immersing in water for a few minutes and pressing out the milky extract. This is preferably clarified by treatment with calcium chloride. According to examples: (1) A mix of partly hydrogenated cottonseed oil and a suspension of soya flour in water is vigorously beaten for about 4 hours at 120-140 DEG F. The oxidized product is separated by centrifuging or extraction with say ethyl or petroleum ether. (2) Corn oil and soya flour are treated as in (1) with addition of hydrogen peroxide and aeration for 45 minutes. Casein is coagulated by boiling with formaldehyde and the mix allowed to separate into two layers, the upper being removed, centrifuged, and the oxidized oil salted out. (3) Corn oil and soya bean extract prepared as described are aerated for 4 1/2 hours, a little pure oxygen being introduced. The product separates into layers, the upper being freed of water and aerated for 4 hours at 120-130 DEG F. in presence of fresh extract and oxygen. The upper layer is subjected to reduced pressure to remove gas, centrifuged to remove water, and the oil separated from protein by salting out and decanting or centrifuging and pressing. It may be purified by centrifuging, heating on a water bath, and drying in vacuo. (4) Navy bean extract and corn oil are aerated at 110-120 DEG F. for 2 hours, pure oxygen being introduced during the second hour. The oil is separated as in (2). (5) A mixture of soya oil, soya flour, and water is aerated, more water and flour being added from time to time to maintain a creamy consistency. In these examples, the addition of crushed sesame seeds gives an increased oxidation. The products are used as bleaching agents for dough, oils, fats, waxes, and food products. They can be employed as, or mixed with shortenings for baking purposes as described in Specification 423,972, [Group VI]. Specification 346,408 also is referred to. |
| priorityDate | 1932-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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