DE1066406B - Process for the production of margarine and other water-containing edible fat products - Google Patents

Description

fOM

s vh * -τ / - If-

GERMAN

NOTICE THE REGISTRATION AND ISSUE OF THE EDITORIAL:

U3214IVa / 53h

FEBRUARY 25, 1955 OCTOBER 01, 1959

The invention relates to a method for Division of margarine and other water-containing edible fat products.

Previously, margarine and reconstituted butter had a different consistency than natural butter and structure. It has now been found that not only one obtained from milk by centrifugation high-fat real cream, but also artificially produced, tightly packed oil-in-water emulsions by cooling and mechanical processing with phase inversion into an emulsion with fat as transform outer phase. Critical for the ability of the tightly packed oil-in-water emulsion, with mechanical Machining to show a phase inversion is that the dispersed oil phase is subject to partial crystallization is brought. It has also been found that to maintain the natural butter-like consistency and structure of the artificial emulsifier, certain requirements are to be made.

According to the invention, a heat-stable oil-in-water emulsion containing at least 74 percent by weight of oil is first used made by stirring the oil with vigorous at increased, the liquid of the Oil phase ensuring temperature is added to an aqueous phase in which a water-soluble Emulsifier is dissolved, which by its hydrophilic properties the production of the heat-stable, dense packed oil-in-water emulsion and its stability thanks to its lipophilic properties the mixed emulsion obtained after partial phase reversal and then ensured by cooling a partial solidification of the dispersed oil phase and in the heat-stable emulsion formed a partial phase inversion in the cooled emulsion is brought about by mechanical processing will.

The emulsifier can either consist of a single emulsifier with the desired hydrophilic and lipophilic properties or consist of a combination of emulsifiers, at least of which one has hydrophilic properties and at least one other has lipophilic properties, so that the Combination has the desired hydrophilic and lipophilic properties.

It has already been proposed to use foods with a certain group of emulsifying agents of this type as an anti-splash agent in the production of the water-in-oil emulsions commonly used in margarine production to move. It has also been proposed to use a certain group of these emulsifiers, namely the higher fatty acid amides of saturated, lower aliphatic aminocarboxylic acids for the purpose of preservation to add. However, it could not be inferred from these proposals that they used emulsifiers procedure

for the production of margarine

and other hydrous

Edible fat products

Applicant:

Unilever N.V.,

Rotterdam (Netherlands)

Representative: Dr. E. Wiegand, Munich 15,

and Dipl.-Ing. W. Niemann, Hamburg 1, Ballindamm 26,

Patent attorneys

Claimed priority:
Great Britain 26 February 1954

Hendrik Jan Duin, Zwijndrecht,

and Jacob Arie Schaap, Dordrecht (Netherlands),

have been named as inventors

could initially be heat-stable oil-in-water emulsions containing at least 74 percent by weight oil and then in these emulsions by cooling and mechanical processing bring about a partial phase inversion. It was also known to have a stable oil-in-water emulsion, which contains at least 50 percent by weight of oil, to be prepared in that a fatty oil phase and an aqueous phase in the presence of an emulsifier consisting of a fatty acid-substituted protein hydrolyzate exists, is eniulgicrt. Such an emulsion can e.g. B. be prepared in that the oil or liquefied fat in the aqueous phase, e.g. B. stirred in at a temperature of 60 ° C. and the emulsion is homogenized.

The stable, tightly packed oil-in-water emulsion for use in accordance with the present invention can be produced with the help of the emulsifier mentioned.

The emulsion should be prepared at elevated temperatures to ensure that the oil is completely is liquid, and to ensure that the emulsion can be stirred intensely enough. The applicable Temperatures depend on the composition of the oil and the viscosity of the emulsion. The latter property is to some extent

909 630/188

mall by the type dc- E:; iu! gk rnmtel- beben-cht. In Mi-kn ! - "" alien »ind Ί emperaluren in the Xahe son 60 ^ C al» suitable getundm w <.nkn. but in some cases a temperature of 40 (. "or -i ^ is used even below. Sometimes temperatures of annahi i'iid 100 C can be used.] ^r. It is possible ) -in-Y \ 'a-MT-Emul-ion to pa-leurize or to sterilize. The intensive stirring can be carried out with any suitable apparatus, ζ I! with a'! 'urliomiwr. which runs at 3000 LVmin The preferred way of doing this is to use the emulsion after its preparation. A light-packed emulsion means an emulsion in which essentially all particles of the oil phase are dispersed in contact with neighboring ponds.

The dispcrgiertc Olpha »c ii: the sealing gep; .cklcn 01-in-A \ as.-cr-Eniul-ion we solidified» ¹ durcli cooling diener emulsion. I'm (ine i'ha-cuunikehr, the, cooled emul-ion; ηit a mechanical processing in an I emperamr iimut-words, which is sufficiently underlialb de · - Selimelzpunkledes chain »; lies nerksugung in 1 1 1'ha ^ enuir.kehninu can at the same time au-getuhri wenleii, ζ !!. ('also Kuhlen der (>l-inAYa-scr-E'!) ul-ion unt (.r Kuliren In particular, the tightly packed <) l -in W a - er emulsion to a temperature below IO C abuvkuhb and then again to tine Temperaiur / \ ii-c'hii IH IUK1 20 C er \\ .irnil, and «.» can eil e leilw <. ie phase reversal duivh niecliain-elK lleai b <ιίαιίί; au-, Uefiihrl be. Πιο KniulMon can also 1 to a temperature below 20 (. 'cooled and d.'. iin mechanically. \ λ a —er-limuNKin /.iier-l au '"a temperature of about 35" C from ^ i' cools and emei niech.inischeii üarbeitunu 'under ^! eich / .eiU ^ i in Kiihkn. Line mer'iani-che IU workuiii; will only wi rk-am. after a ^ emi ^ eni'e kn-talbsation of the <) l]> ha-c -tattuefundeu has.

The () li <ehalt <\ vv close-packed (Ίΐ-in-W a - i r-Eimilsion -oll not nieilnner al-- 74 "be".] - 'for practical \ o tables purposes punished the oil ^ vhah \ i> r / ui; -wei-e least- SO "'ο. in-be-ondeix at the I let-division of mandarine and liutlerer ^ ai / ..

Here tightly jiacked ril-in-W'.is-i-r-l'.nuilsiiin kanu nut llilic euRx single (^ -iiiAVas-er-Knui'gator- or with the help of a combination \ ,, n! ". imdg, Hören Iu rg (.stelt be, λοιι whom little-one one « > l-> ii-water knee emulsifier i-l. If an in / iger emulsifier is used. -i> ll he one-time- enough hvdniphil be about the production of a tightly packed (') l-iii-water-was-emulsion to allow others-gnuigeud be lipophilic to partially reverse a-ch'ageiie () l-in-water-r-l'-ii-ill-meaning to -tabili-ii len.

Be In other words, the F.mulgalor -oll Einei eitgenugend hydro]) hil to the I-ler tellung ".inci (light gepacktm L> l-inA \" a - ^er-l: .nnil- on! at ge-iatteii and other things, its hydrophilic shafts should be successfully lowered in the cooled emulsion in order to enable a partial reversal of l'ha-en Shafts can be obtained by choosing an emulsifier which in the Wal.ingen l'ha-e at the higher temperatures at which the tightly packed l-in-Va - er-I '-emulsion is herge-lillt, soluble in it. which, however, in the whale l'ha-e in the nieilngi ivn l \' Hi |) eratliri'ii. in which the partial l'ha-en reversal at - guided we · ", is only partially dissolvable.

Each emulsifier only gives the desired results. if the |) || - \\ "ert the valirigeii l'ha-e lies within a range that is characteristic of the l-'nuilgalor l) he-er p _M value is generally in the llei'eich \ '> n 2 to 10

l. a number \ on (.) l-in - \\ a - ii -Einulgaioreii is good / ur I ler-elation 1111er densely packed \\ a - er-in *> 1-l ^r .niul- ion suitable, but koiuiiii l.imil-ioiieii. because they are wholesome. my on the correct drad \ on cooling and processing can be partially converted. In such! "All muli an optional limilgator of a different kind should be used. If such a combination is used, at least one should be used. ge-prochelte hvdrophile l'jgen- -chaften have, while at least one hpophile l'. igen-chaften I1aln.11 -oll. 1 · ".i11!". imilgaior. of itself? u -tark hydrophilic lt and therefore My desired indrophilic and lipophilic properties for the cooled and partially converted emulsion possesses.Muli can be combined with another emulsifier with lipophilic properties, so that the desired properties are retained.

Depending on the lipophilic character of the in the case of emulsifier, the ratio of hvdroi) lnlen and lipophilic emulsifiers a -olchi- “1'ii. <la! i is the desirable hydrophilic to the agent and li] io]) hilen properties are granted.

Eintilgalorui for the N'erwi-nrhing ingenious! of the sale ki'ninen; uiioni-clie or nichlioni-che oberllacheiiaki've M 111 ei -ein

l'ei- |> iele Mm aiuoiii-cheii ob «, rlhiclu nakli \ en means» linl b'ihere! "ett-aure'i. du- partially - (> or completely with a lia-e neutralisii rt -iud. <lqualcle l! a-en -ind the 11_ \ droxyde of alkali metals or \ on ammonium oiler -ubstituted Aiiimonniniradikaleii means, like \ 'atriuni]) almitate. Xairunn-tearate or Xatriunioleate. k (.: meii al »a / igt. Emulsifiers are used. \ orau »ge» et / t, that their pu value is between 7 and 11. \ or preferably above 7.5. If a salt with a lower acidic acid, such as / .. I! Xatriumiaurat. At eiiiiui |) || - \\ ert of 8 beiuit / l is. MuH e »with an Ii]) O]) InIi ¹ U emulsifier, like '/ .. Tl. The part» ter of l'ohghcerin and mterinocular veiv-terier ricinoleic acid ("ler ^ oibiianiiioiiooleate odi r (dycerininonooleate ko'iibinu rt w

Al.den · llii-piele \ on suitable aiiioni-cheli oberilacheiial; li \ en Means »nid feu-attre-ub-tituierie Nnunocarboiisaureit odi'r their l) en \ au.

If -ie al- only emulsifiers are used, the -i · \ erbiiiduiigi'ii have the general Ιόπικ · '

RC Κ '(ΓΟΟΜ) ,,

N.

R "(COOM) ₁ ,,

in i <hich l \ em gesättigte- Kohleiiw a -. er-tolfradikal nut little -. 'EII 14 and Piel-w-iie bi- to 24 KoIlli'ii-loll'atonien ui \ (\ \ or / ug-wei-e Id bi »ISKohlen- -tottatomeii means. Is 'a colic nwa-er-solder radical only 1 to 5 carbon atoms. K"\\' a - ir »totf or a Kohleiiwa» -er-tort radical with I have 5 carbon atoms, to which R 'can be bonded. M Wa »scr- -loii. Vikahnietall. Ammonium or a -ubstituted ammonium radical. ;;; equals 0 to 3. η equals I to 3 Nid 2 or 3 if Ii " Wa - er» torf it

Such sub-dances are e.g. Ii. Xatriuin-X-stearox I- »aicosiu. X'alnum-X '- »tearoy igloo laminate. X'atnum-.V - tearo \ 'prolin, which -official at ap _n - \\ ert \ o'i 5 Uni! can be used above, or Xatninn-X - ti ⁱ aro \ 'glycine, which can be used with a p || -YVert of 7 and dantber.

When used in combination with lipophilic emulsifiers have the fatty acid substituted aminocarboxylic acids or their derivatives have the general formula

R-C

R '(COOM) _n

in which R is a saturated carbon dioxide radical with 8 to 13 carbon atoms or an unsaturated carbon radical with at least 8, for example 8 to 24 carbon atoms, R 'denotes a hydrocarbon radical with 1 to 5 carbon atoms, R "hydrogen or a hydrocarbon radical with 1 to 5 carbon atoms, that an R 'can be bonded, M hydrogen, alkali metal, ammonium or a substituted ammonium radical, in equals 0 to 3 and η equals 1 to 3.

Such substances are e.g. B. Sodium N-lauroyl sarcosine or Sodium ISF-oleoyl sarcosine. You have to use a lipophilic emulsifier such as B. the partial ester of polyglycerol and intermolecularly esterified ricinoleic acid, sorbitannionooleate or glycerol nonooleate. Combinations that have proven to be particularly suitable are sodium N-oleoyl sarcosine or sodium N-lauroyl sarcosine with the partial ester of polyglycerol and intermolecularly esterified ricinoleic acid with a p _H value of 6 and sodium N-oleoyl sarcosine with sorbitannionooleate at a p _H value of 6.

Other examples of suitable anionic emulsifiers for use in the method according to the invention bind the partial esters of higher fatty alcohols and polybasic inorganic acids such as. B. phosphoric acid. For example, monostearyl phosphate be used as the only emulsifier.

Examples of non-biological emulsifiers for use in the process according to the invention are acid esters of fatty acids and poly (oxyalkyl) derivatives of polyhydric alcohols, e.g. B. the partial lauric acid ester of Polyoxyäthvlensorbitan, Teilcster of fatty acids and condensed polyhydric alcohols, such as. R. hexaglycerol monolaurate, or polyoxyalkylene derivatives of higher fatty alcohols, such as. B. Octadecylpolyoxyethylene glycol with more than twenty oxyethylene groups. The nonionic emulsifiers must with lipophilic emulsifiers such. B. partial Polyglvcerinestern of intermolecularly esterified ricinoleic acid are combined. One of the advantages of the use of nonionic emulsifiers is that they usually over a wide range of p _H values, z. B. 5 to 11 can be used.

From the above it can be seen that the agents referred to as "only emulsifiers" are also used in Combination can be used with each other. Furthermore, if a combination of emulsifiers, as described above, is necessary. more than one emulsifier of the hydrophilic type in combination with more than one emulsifier of the lipophilic type can be used.

The emulsifiers can also be used together with thickeners, e.g. B. carboxymethyl cellulose, for Application.

The mechanism of the process according to the invention is believed to be as follows: The oil-in-water emulsions, very few: - contain 74 per cent of oil, exist presumably practically all made of oil globules, each "completely surrounded by watery skin." is. which contains the emulsifier that acts as an oil-in-water emulsifier. Between these pebbles of oil there is an outer phase that contains pockets of water that are smaller in size than the oil globules to have. Most of the water in the emulsion is in the form of bags because it is tightly packed Oil-in-water emulsion containing at least 74% oil enveloping adjacent oil globules Skins of the structure described above are in contact at at least one point on their surfaces are with each other. When the tightly packed emulsion of this structure cools, fat claws form within the oil globules and weaken the watery skin in some places, but without the essential one Destroying the oil-in-water character of the tightly packed emulsion. The resulting structure however, it is considered unstable. It can be converted into a stable oil-in-water emulsion, z. B. by adding cold water. The added water disrupts the weakened skins does not, but flows through between the spheres and pushes them apart and forms a thin oil-in-water emulsion. However, when the material of unstable structure is mechanically worked, the weakened parts become the watery skins broken so that the oil from one bead combine with the oil from another bead can to eventually form a continuous phase. At the same time, the above are described Water pockets to water globules that are dispersed in the oil phase. This process can be done by the Water-in-oil emulsifying action of any available Emulsifier are supported. However, the process does not go to completion because of the oil-in-water emulsifying action of the emulsifier is still present. The resulting structure therefore consists of water globules in a continuous oil phase and from oil spheres surrounded by an aqueous skin, the are also dispersed in the continuous oil phase. It should be noted that "oil" in this context means a partially solidified oil. This structure approximates the structure of the natural one Butter, and for this reason the product formed after partial phase inversion has a considerable degree the structural properties commonly associated with natural butter.

If necessary, water-retaining agents can be used in the manufacture of the fat products will. Examples of such water retentants are monoglycerides of saturated higher Fatty acids, e.g. B. the monoglycerides, which are made from hardened Palm oil are produced.

Other additives commonly used in the manufacture of margarine, e.g. B. lecithin and Palsgaards emulsion oil, can be used for the production of fat products according to the method according to Invention can be used. However, the effect of such substances is not always the same when they can be used in the products according to the invention as if they were used in ordinary margarine will.

In a particular embodiment of the invention, which relates to the production of a butter substitute, the fat from which the original oil-in-water mixture is made can be from butter fat or consist of a fat blend that is similar to the fat blends used in margarine production

to be used. Such Kcmixtures -uclur ,. \ eim -ie at di-ni \ gi-mall of the P.'Tigation benr.l / .t wiTili-n. to give a stiffer product than margarine, which are made in the usual way has been. F- is therefore possible with the \ experienced ingenious! to use the term Fcttmi-chungi η, which you can learn from the usual \ a product was obtained from margarine production, for it is too soft

Piei application of the procedure, awesome.! According to the invention, it was found that the resulting dispersion is generally different, and that it is that of reconstituted butter or margarine ! They keep it up, tends to. Great. Vr to -an al- which. what traditional margarine oiler like lurge-teiitcn !! titter, which is also regretted for the same Pitt, comes into consideration while Ma ^r gannc or restored llutter -prodi becomes and at I'1 ¹ IiI] K ratureii /. Between 5 and 10 (. "No longer plastic it. Bkibl da- product de- \ experienced- gem.ill (Kt l-. r'mdi'iig in general gc-chim '.dig and piasli-ch and at the same time ι la-ti-ch like real üutier.llei imgefidir 20 C it shows a Veigui g zum For some, e- no, however, like real I latter Korner to content, while repeated many times UutUT. d'e has been prepared according to the usual \ experience! -t. -very soft Ικΐ 20 C becomes,

The discovery allows the ller-telling μ · η llutteri'r.-a'iz. the veiscliicdencn with llezug to (Ik ieiuge 1 allgememen temperatures in the background more closely resembles than in restored background or Afarganne. i produced by the method ubiicheii ^v t. P'all of it. \ ^> \ t. Xalur and the ι n-fugue de-Fctte.s as such tend to be in the case of llutterer-etz. which is produced according to the test breastfeeds i ^K i. and demciit-pn chend enu great.

The F.rfinduii.g will uach-ltheiid an I land einigci Piispie'i closer Erlauieri.

P) I ¹ I all die-01 Hei-pieUn wrd. wum the <i role (ler <»! particles in the (') l-iu Wa-M rF.mid-iou mentions WM'd, this linilla thereby be-tir'nil. da'i du 1'.PiUi- Jo;) after dilution with water: 1 at the same temperature as that of the ΚηιιιΚιοη observed under the microscope I! Ei den <lgult igi-n! V, -pei -i <hh η ιιΐΊ umr rmüeren '"etij-'ha-e wp-iI die' jegiiiwan ixler Abwe-el heu von ^ lo-etti> or in lein A '\ a - he thereby determined dal! CiPi iri-cli ue-clmittene (iberllache eiiiir sample of the product with the -iiynainitui <I .oeiW as-er -Pa] IHi 111 Heruhnuig gi is brought you - paper it by S. Knu <'- e; i iind \ Son'iiseii, 11 -. Nhelki rinden-Ic-. H <! 47. S "03 (I ^(| 3I). be-chrulKii Die-e- \ eviahren zur I-1 -ί-ie ''UNU de- Ιο-en Wa - ii · ordered in a InFi ruhnuigbnngeii' flat mn filter paper iner ir.-ch ^ e O at gesohnitienen, DA: ';! 0.2 ^{n (i} llroinplienolblau and !! romcre-oignin g »is drink and with. \ * alnumbk.; rl) onat gi powdered it. em such paper it is given If the p ^ values were at 50 ° C with the potentiometer genu-Mu Da-Kulnen was performed at a'len l'e; ■ pieleii by a ΙΊιιΊ) θΐιιιχιτ, which circulated at 3000 I. / mm.

I ' ν i.-1) ie 1 I

Fmr wal'iri ^ v Pha-e was part of lo-eii from I Stearo \ 1-arco-id in de-tillicrtelii \ Ya-cr, da- a ι; ι · ιιιιΐΐ; ι · ιΐ (Κ · Mi -iitio \ atrnimhydro \ _ \ d zur Xemr; i! i- -alion contained, heri ^ e-tellt lemon acid became to die-er walii'ijii-n l'ha-e / u ^ e ^ * heu. around the p | .- \ Ycrt au '' between 5 and (> ein-U Ilen, and 1 · - became (K'NtilliiTti'N W a - er liiüzu ^ i'fiiJLrt To bring to 40 parts, llutterfelt was by gelindel'rlützii) von Hutter and abuetreimteu J '"etl-chicht erallen knee iSO'Voige') l-in - \\ 'a - er-F.mul-ion winde thereby In-rge-tellt. dall lang-ani l </ 'l \ i ^! (ge-ch:! iol / (i! e lluuer. / ner-t in small antiilin. to <\ ^ y oil »-lij ^ i called wallriyen Pha-.e at i: 0 (. wind with stirring hmzu ^ etu ^ t. The erhalleiie () l-in - \ '\ a - er \ mu' .-: cn was in two stages under \ erw ι '.ldu'ig a-print- from 140 or 00 Alino- -phari η lioiiii' ^ eüi-n rl.

You -I resulting Pr.uil-ion was -stable. and the di- |) eri; ierte i'elleüchen hauen main achhch line (1 roll of i bi-, Su nut only i-miiii small llruchleil hi- to 25 μ. Xacli \ ufbiwahnuig at 0 bi- 3 C choice ' i-nd 3 trines to bring about a Kri-taib-atioi] <Ie-, di-pirgieriei) l'ette- if the fniul-ion reaches a temperature of 13 ('. It was then nicchani-cli processed By pushing mc through perforated plates several times inside, Ilicrdiircli niirdi brought about a phase enumki-hr, since the Hutterer etz! - 'et al-aul.icrc phase had ,! lei lleruhruiig with -Lo-i m - \\ 'a -.- ir <· ^{-1'apier did not color - 1} Ch da- paper 11biTl1ar.pl and showed the abu <-enhe! l of 1 reu in W a - er. Da- t lefuye de- -ich er ^ e '>e; iden i'-ntlerei-atze- was ue-clmieidig and pl .'- ti-ch. but at the same time in Gewi- ^ ei' i sense ela-ti.-ch like rclite monster !! ei 35Of, icher \ er. ^ rollenmg under di, η Mdiio-k'ip v. ar da- 'n fugue rather flat and; \ -'<era! - da-unige of genuine llutier-even after storage true nd i months- Die-i - (lefuge was Xo ¹ Hg ver-chii den vo-i demieiiigeii of a common margarine

! .- became a ful ^ ator by cook of 'OC | \ i | eii <ii l;: tiik mn euii-r Lo-ung of 50'! 'rush \ i')! i in .ΐ (/ ί> Ί (1I ₁ .;. W a - er during 5Siuiidiii and "^ (• pzentneri-i) the '•" lu-Mgki-ii aiii one (ieh.di from'>'1 t iew icht-iirozen; Ti · -Cki ninaterial ¹ H rge-lelh \) λ ^ eihahi-ik- il) drolv-ai eiiiliielt I ^J .5 (n wiclü-percent 3- \ muio-aurc-tick-tott.aut die <<eiatinc calculated. l \ c ^; 'e- i'i: t-'illl \ cllloild heige-tein .Hl-. 100 parts technical stearin-, i-n'e and ISTi-iKn 1' ho-p! io: trich'oi 'id .. \\ iirde lintel Kuhren zuzugi iugl. wol) ii die!''κ | l'_>'- cl.w iiidiukei I -o i-iiige-tel il w; n dt. dall die Reakiji-r -iir-chuiig on i> 5 bi- 7Π v. yeha ien wurdi Die ^! \! ikt ¹ ) |! -; -) '- chuny was at du-er tempi r.itiir ^! Miir-de laug »'.ilialteii D; i- iii < ^: ^ i <' ugc reaction .-- priiiiikl iiuhieh 27.5 ^{: l} n l'etichiigkeu and was a ^!> .-- iv I · .- wasdi · I ¹ IK walli'ige ^! 'iia-i durcli Ι) ι-ριτ-ί, «, l'i'i' \: i (» .2 I rush de- obtained moist l.inul-L ,,; '(I'- IP - ^ι Λ S Te'.leP \\ a - ll "UlUel 'Zll -.' Lt /: VOl!

'•' im -leii-ere / er l'.ihaMung eiiu-- p., - hosts- of (>, 2 ^!. I ';. ··. -Lei'i

^: '- became cm; Si) ¹ "l ^ rt) lm - \\ a - er -! -". IiiuKioii after 'Kl · ;; in the llei- |' lel I be-chl! Levels \ erialirell bi'l'elll-t. The I!

Properties of the product produced according to Example 1.

Example 3

The procedure for preparing the emulsion as described in Example 2 was followed using the same aqueous phase to produce a 75, 80 and 85% oil-in-water emulsion of the same butter fat and a 75-. To make 80 and 85% oil-in-water emulsions of margarine fat. The margarine fat had either the composition a) or the composition b):

Composition a)

Soybean oil 22.5%

Coconut oil 18 ° / »

Palm kernel oil 10%

Hardened whale oil, m.p. 35 ° C .... 22.5%

Hardened palm oil, m.p. 45 ° C 10%

Lard 4%

Palm oil 13%

Composition b)

Cotton oil 19%

Coconut oil 18%

Palm kernel oil 9%

Palm oil 27%

Hardened whale oil. F. 35 ° C 18%

Hardened palm oil, m.p. 45 ° C 9%

The properties of the resulting oil-in-water emulsions as well as those of the final Butter substitute products which, after mechanical processing of the emulsions, as described in Example 1, were similar to the properties reported in this example.

Example 4

The procedure of Example 2 was carried out with the same aqueous phase and the same butter fat or margarine fat that is given in Example 3. However, it was 0.25% technical Monoglycerides, made from fully hydrogenated palm oil, incorporated into the fat phase. The properties of the emulsions and those of the finished butter substitutes were similar to those in the example 1 described.

Example 5

80% oil-in-water emulsions, as described in Example 2, with margarine fats of the compositions given in Example 3 were prepared. However, the aqueous phase contained 0.10, 0.25. 0.50, 0.75. 1 and 2% Natriumstearoylsarcosid at a p _H -value of 5.2, and 0.25 and 1.0% sodium salt of Stearoylprolin at a _pH value of 6.2 and 0.50% respectively Natriumstearoylglutamat at a _pH value of 6 The emulsions had the same favorable properties as are given in Example 1. After mechanical processing, these emulsions gave butter substitute products which had the same pliable structure as those according to Example 1. They were also smooth and plastic and yet at the same time elastic like real butter. Sodium stearoyl sarcoside gave the best results over a range of 0.25 to 1%.

Example 6

An aqueous phase was prepared by dissolving 3.75 parts of stearoyl sarcoside in 38 parts of hard water (12 ° C.) and neutralizing the stearoyl sarcoside with 5.6 ml of 2N sodium hydroxide. 50 parts buttermilk and 2.5 parts salt were then added. The _pH value of this aqueous phase was 6.2. 80% oil-in-water emulsions made with this aqueous phase and margarine fat gave butter substitutes with the same buttery properties as the butter substitutes made according to the above examples.

Example 7

Similar emulsions, as already described, were prepared by an aqueous phase which Natriumstearylphosphat at a _pH value of 6 contained, and margarine fat were used, which had the compositions described in Example 3. FIG. The same good results were obtained.

like example 8

An aqueous phase containing 0.25% sodium oleate or 0.5% sodium stearate was prepared by dissolving the corresponding acid in water which contained sufficient sodium hydroxide to neutralize the acid. It was added citric acid to the solution to the _pH value adjusted to 8.0. The mixture was then made up to 50 parts and contained soap, some of which was in the form of acidic soap. 200 parts of molten marina fat having one of the compositions given under Example 3 were dispersed in 50 parts of the aqueous phase between 60 and 75 ° C and the emulsion was homogenized. After standing overnight at 5 ° C., the emulsion was passed several times through a perforated plate. A plastic butter substitute with fat as the outer phase was obtained. This butter substitute could not be diluted with water, but could easily be diluted with oil. The texture was more similar to that of real butter than that of reconstituted butter or margarine made by the usual method.

B e i s ρ i e 1 9

The procedure of Example 8 was carried out using an aqueous phase containing 0.5% sodium oleovl sarcoside and margarine fat according to one of the compositions given in Example 3 contained. ILs were added to the product 0.5% Sorbitan monoolcat incorporated. A butter substitute with similar properties to the one according to the invention was obtained Example 8 obtained product produced.

Example 10

The procedure of Example 8 was carried out using an aqueous phase which 0.5% sodium laurate and 0.5% of the ricinoleic acid partial ester of triglycerol, incorporated into the margarine fat, contained. The same good results as described in Examples 8 and 9 were obtained are received.

Example 11

The procedure of Example 8 was carried out with an aqueous phase containing 2% polyoxyethylene sorbitol monolaurate and had a ρμ value of about 6. 1% of the partial ricinoleic ester triglycerine was incorporated into the fat phase. It got the same good results as in the Examples 8, 9 and 10 described obtained.

909 030/185

Claims (3)

Example 12 ]> ie \ erfahmiswci.se ^ 'ernal! Example II became "Hler Using a wallri ^ en phase carried out that is 0.5 "ο Octadco polyglycol ether in particular 0 5 "" (ilycermmoiKioleate were the Fctlphasc ι in \ crleib; Ks were the same below kr ^ 'ebiiisst. v> ic ~ -e in the examples S. 'λ IO and I! reinforced «beil ^ iiid. obtain. I! e ι s ρ i e I 13 ¹ ίο I) The experience of the llei-picK '2 becomes n.itei Use of an «a! Iut; iii I 'ha-e au \ uciuhn. d: e 2 "» Hexa ^ hccrinmenolaural eiilliieh 1 "ο ι! Ι ··> ]) ;; riielK π RiciiioKfiureesters von Triichccrin became the margarine clctt cinxcrlcsbt. and it became the same Mares Krjichnis.sei hallen, as -ie in the examples on p. '■ ">. 10. I 1 and! 2 described -ind Ρλ τ 1; ν τ λ ν s ρ κ ü c H υ. 20th I Process for I [er-tellun ^ χ on Mar ^ aniu and other water-containing ^ pcisctetterzeu ^ nisse-u. dadureli ^ ckcnn / .eichnel. dal.l /.tinaohsi cmc at least 74 (iewiditsprn / ent <) 1 containing thermally stable 01-Hi-WaSSCr-MnUiIsIOn is produced. iii <leni da »oil with intensive stirring 1) ii increased, the liquid of the Οΐρίκι ^ ι · guaranteeing temperature becomes a whale of a phase in which a water-soluble. | · "ΗιιιΙιίκ · ιηιιΐΐι.1 is solved. The tlurch seme liwlrophilen iM ^ enschaflen die I ierstelliuit; the when«, stable, tightly packed ι> lm-Wa.ssi-r-limnlsKin enn «glicht un <l through -αικ ¹ li] .iophile properties, the stability of the mixture obtained after partial phase inversion is guaranteed, then by cooling; in the heat stabilization a partial warmth and the dispersed oil phase are formed and, through mechanical processing, a partial phasetituncle in the Chilled 1 ^Γ .ηηιΝίοη brings about 2. \ experienced after. \ Iis |) ruch 1. characterized by dal! <lie when ", stable ('l-iii-W'a.sseil'-imil.sion cooled to below IO C and again heated to a temperature between 10 and 20 C. will. 3. \ experienced according to claim I <><kr 2. thereby jiekemi / .eichnet. dal! al- Li inicator a K ^ iulen-a (i () i \ s] i product of a higher fatty acid ur.d a lower «·!) Vinniocarboiisauix dvr alli; er) einii Ι · οπικ · ' K - C R '(COOM) ₁ , K "(COOM) ,,, used. in which R a, yesaf
Hydrocarbon radical with at least 14 leiistoffatnnien means. U 'a hydrocarbonsi «>! Iradical with I Iu ^ 5 KolileiistoH'atonieii. R "Water stoit or a hydrocarbon radical with I to 5 Kolilenstoliatoiuen. Das .hi U 'L; rbui) den S ₁ Hi can MW as-ei sioti. Mkaliuk lall. Anini or a subsutuieries Annnoniuinr.'idikal. M 0 to 3. 11 LiK'ich I to 3 and 2 <> d «.r 3. if R" \\ 'a - is firstcj'r 4 \ <feed to Ni'sjuuch I or 2 thereby iickeliü / eiclnii-t. dal! al-! '. nui' ^ alnr a Teik'siei mim phosphoric acid ηη; ι nielli higher I eiia'kohiil \ he \ * ι w ill be. 5 \ eiiahreii iiiich \ usprueh I or 2. d.iduic'i ^ tkeiin / eichnel. daii as! - 'iiml ^ at'u a \ 1Κ.ί' · ι niet dlsal /. «. mi r hochi't η! · eti -a ure \ ei w end ι I v \ · '· <! (1 Ycrfahrm after ι uieni Ίι.ν AMspiiiciie ί to 5th thereby ueker.u / eichiH 1 d.tli d ;; s 1 ". 11 u ■ ¹ ^ i * rmn'iel au- nielneri-M l'.inul .ualoien bi stands 7 Xei'lahri'ii after \ n-piuch (>. Thereby i; ik * en / eichikt. Dall unii ^ luh an iMinil ^ alur elin · anlonische or nonioiii-che kapillarakiivi '^ ubsfin / inn pronounced h \ dropluN-u !. '^ i nschafteii \ ΐ) ^χ .Λ at least in r.mnl ^ a.lor an auionic or nonionic capillary actm substance /. with hpo plnleii Pi ^ eiischafkn it. S. \ learn after \ η-ρπιι'Ιι d or 7. thereby l ^ 'i'Keiin / i ichui'l. «La) ¹ · der ii'su · Indiophd wirkeitdv · Ki imitation 'M ^- • .in l \ <'udeiisatioiisprcdi'k t a high reu l'yttic acid and a lower \ nmiocarboxylic acid dir alltii'inenien l'orniel R ₁ --C R '(COOM) ,, R "(COOM) ,,, is. 111 the l \, a, Hesalti ^ to kohlenw asserstoll radical nut 8 to 13 kohl «ii ^v li) ttal (> nieii or an un ^ es.it titles aliphatic l \ oh 1 en water stoitradikal with sometimes S carbon atoms. R '«' In hydrocarbon radical with 1 to 5 carbon atoms. R" Hydrogen oiler a carbon water radical with 1 to 5 carbon atoms, which is bonded to R 'S ₁ Ui kanu. MW water-tolt. Mkahiuetall. \ Nunonium or a substituted ammonium radical . ;; / equals 0 to 3. // equals I to 3. wahixnd «ler other lipoplnl w ii'kende l'.mul-L; ator is a partial ester of l'ol \ uKeeiMi and intermolecularly esterified ricinoleic acid 55 Consider t ^ c / o ^ cne pamphlets: British Patents Xr 378 372.3d6 00 '); l'sA patent specification Xr I 017 258 Considering jJie / .o.uene older patents: German patent Xr. I 024 325 © 909 630/188 9