Edible oil
AssigneeLever Brothers Company
InventorsMichael T. Devitt, John B. Rossell
Life of this patent
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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.
Claims4
A method of preserving foodstuffs by applying an inert coating thereto said coating consisting essentially of a hydrogenated jojoba oil product applied in the form of a liquid at temperatures below 25.degree. C. wherein said product comprises jojoba oil hydrogenated with a fresh nickel catalyst at a hydrogenation temperature below 125.degree. C. to an iodine value of at least 60 and a trans content below 20;
- which exhibits an oxidative stability providing from 1 to 20 mm Hg pressure drop by an Accelerated Induction Period Test in 20 hours at 100.degree. C. measured at about 1 atmosphere pressure;
- and which is a liquid remaining clear for at least 24 hours at 20.degree. C.
Partially hydrogenated jojoba oil which remains clear for at least 24 hours at 25.degree. C. and which exhibits an oxidative stability providing from 1 to 20 mm Hg pressure drop in 20 hours at 100.degree. C. as measured by an Accelerated Induction Period Test at about 1 atmosphere pressure, said oil having an iodine value of at least 60 and a trans content below 20 and being formed by hydrogenation at a temperature below 125.degree. C. using an active nickel catalyst.
Dependencies are inferred from the claim text.