Chemistry of carbon compounds – Miscellaneous organic carbon compounds – C-metal
Patent
1977-08-18
1978-12-19
Golian, Joseph M.
Chemistry of carbon compounds
Miscellaneous organic carbon compounds
C-metal
426608, A23D 500
Patent
active
041305728
ABSTRACT:
Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics. However, when an increment of the other crystalline fraction is blended with an increment of the solid plastic fraction, the resulting product has undesirable thermal characteristics.
REFERENCES:
patent: 2740799 (1956-04-01), Young et al.
patent: 3944585 (1976-03-01), Luddy et al.
patent: 4049839 (1977-09-01), Luddy et al.
Anderson et al., Margarine, 1965, Pergamon Press, New York, pp. 29-31.
Oil and Soap, 23, 276-283, 1946.
J.A.O.C.S., 30, 186-190, 1953.
Hampson James W.
Herb Samuel F.
Luddy Francis E.
Rothbart Herbert L.
Golian Joseph M.
McConnell David G.
Scott William E.
Silverstein M. Howard
The United States of America as represented by the Secretary of
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