Edible oil

Details Edible oil Edible oil

1981-02-09

1982-10-26

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426102, 426302, 426313, 426611, 260409, A23B 716

Patent

active

043561977

ABSTRACT:
Improved coating compositions for foodstuffs such as chocolate and dried fruit comprise jojoba oil which is hydrogenated either substantially completely and used in solution in a volatile solvent such as acetone, or partially to a liquid which, while remaining clear for at least 24 hours at 25.degree. C. or below, provides a greatly improved stability to the coated foodstuff compared with the unhydrogenated oil. The partially hydrogenated oil is preferably of low trans-content and may have an Iodine Value as little as 2 units below that of the original oil. Preferably it is obtained by hydrogenation at a temperature below 125.degree. C. using a fresh, unsulphured metal hydrogenation catalyst.

REFERENCES:
patent: 1900295 (1933-03-01), McDill
patent: 3444218 (1969-05-01), Tribble et al.
patent: 3804867 (1974-04-01), Gooding et al.
patent: 4038295 (1977-07-01), Stern et al.
patent: 4039470 (1977-08-01), Kalmar
patent: 4163750 (1979-08-01), Bird et al.
Wisniak, J. et al., "Hydrogen Solubility in Jojoba Oil", JAOCS 51, 1974, pp. 482-485.

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