Patented Jan. 17, 1939' 2,144,371

UNITED STATES ‘ PATENT OFFICE ‘

EDIBLE- 'DUSTING POWDER Carroll L. Gri?ith and Lloyd A. Hall, Chicago, Ill., assignors to The Griffith Laboratories, Inc., Chicago,.Ill., a corporation of Illinois . No Drawing. vApplication March 13, 1937. Serial No. 130,689 4 Claims. (01. 99—92) 'The present invention relates to food mate moisture and fat from the doughnut, or moisture rials, and particularly to edible dusting powders from the air. The predominant trouble is dis for doughnuts, pies, pastries, and the like, and to a solving of sugar in water taken up fromrthe fat mixture for making such powders. It has doughnut. A secondary trouble is loss of white 5 more special reference to so-called “doughnut ness in sugar or starch by unequal absorption of sugars”, or sweet white powders sprinkled onto grease and also perhaps moisture. fresh doughnuts. We have found that known sugar-base prep ' Such powders are an outgrowth of sprinkling arations which are satisfactory at 70° to 75° F. greasy foods with powdered sugar. Grease from are not satisfactory at 90° to 100° R, which tem the food spotted powdered sugar, and moisture peratures are normally attained in summer. from doughnuts washeretofore absorbed by such Also, sugars which are satisfactory on doughnuts raw sugar with complete or partial dissolution, exposed to the air, are not satisfactory on sealed making an unsightly appearance. Attempts to doughnuts. We have found that the melting point overcome such defects gave rise to use} of'pre or congealing point of the fat used is not the pared dusting powders formulated to ‘minimize solecritical factor for selecting a proper oil or uneven spotting by grease, and alteration of ap fat, but the type of fat, its components, and the pearance by moisture. Formerly,doughnuts were qualities of its components are of importance. offered for sale in bulk or boxes which allowed Edible fats or oils are usually mixtures of tri air circulation orrventing. Now, wrapping in air glycerides of unsaturated and tri-glyceride's of 20 tight cellophane or waxed wrappers causes saturated fatty acids, as found both in nature 20 sweating, particularly at summer temperatures.‘ and in commerce. The latter may be made by More or"- less commercial success has attended hyd'rogenating the former, and there are various such products, but di?iculties' have not been degrees of hydrogenation between the extremes entirely overcome. of raw material and completely hydrogenated oil 25 The present invention provides a dusting pow or fat, which is stearine. The melting point der for such foods, and has for Objects the com increases generally as the saturation by nature or pounding of a suitable fat mixture for the pur~ by hydrogenation increases. ‘Heretofore, it has - pose, the compounding of the fat mixture with a been believed that the‘ hydrogenated oils or fats vehicular powder therefor, and the preparation were the best for the reasonthat they have 30 of a sweet dusting powder particularly suited for , higher melting points. That is more or less true the exacting requirements of doughnuts. so far as ‘protecting the sugar is concerned, but In experiments to devise a satisfactory." dust as this advantage is gained, the fatty coated ing powder, such as the fat-covered sweet white sugar becomes less adherent to the doughnut and powders used on doughnuts and they like, we have to itself and the powder falls off, spoiling the ap ' found that the nature of the fat has a critical pearance of the doughnut. Hydrogenated coconut bearing upon the success of the powder. A dough oil melting at about 110° F. has been employed nut sugar which is satisfactory under one set of heretofore on sugar in an attempt to compromise conditions may~ not be satisfactory under an these advantages and disadvantages. It is not other set of conditions. Heretofore, We have not satisfactory for extreme summer temperatures, 40 been able to ?nd‘or to make a doughnut sugar or for sealed doughnuts especially in summer. which is satisfactory for all the required commer Partially or completely hydrogenated sesame oil, cial conditions. or cotton seed oil, as described in Grii?th Patent A'freshly fried doughnut has an internal tem No. 2,012,506,’ is likewise unsatisfactory in ex perature of around 195'’ F., and contains about treme summer weather for all the conditions of ' 4 25% moisture. It rapidly begins to lose moisture use encountered. The best product is the one by evaporation. As the doughnut cools the rate of having no objectionable limitations in usage. loss decreases and the doughnut dries out if not Our experiments have determined that the con?ned. One way now used to keep doughnuts melting point of the fat is not a critical deter fresh is to seal them individually or collectively in minant, and is only a result of the use of mixed bags, wrappers, or more or less tight boxes. To fats of various high, medium and low melting OR keep doughnuts fresh appearing and attractive, points. A mixture may be made to have such powdered sugar or some sweet white powder prep a character that one component is sure to be solid aration is dusted on them. Fat-covered sugar or and one component is sure to be liquid or semi starch or mixtures of starch and sugar have been solid at the same time. However, this must be used to protect the sugar or starch from action of done by choice of the components such that one 2 2,144,371 can solidify or crystallize out of another which Although the oleo oil as above characterized shows may be liquid or semi~solid. When used in a a melting point around 93° F., it does contain dusting powder we believe this to occur in such lower melting constituents, as shown by the con a way that the liquid oozes to the surface of a gealing point of 642° F. The lower-melting in coated particle ‘to give adherence for building up gredients are the glycerides of the unsaturated a heavy coat on a doughnut, also to give oil-fluidity , fatty acids, which are the predominant ingredi or softness at the surface of each coated particle, ents of the oil. Most fat mixtures, as distin- , to act as a ?uid seal thereover, and further to give guished from pure forms, pure stearine for ex fat-solidity and impregnability inside such ?uid ample, have a melting point which is higher than 10 or soft coat, but over'the surface of the ultimate a congealing point. On changing the tempera sugar or starch or other particle. We ?nally dis ture of the mixture from one to the other, the covered that the highly hydrogenated fats alone mixture may be said to be in a strained or un were unsuitable in being too solid, that is, in hav stable condition, and this seems to have some im ing too much high melting material with too lit portance in this invention. 15 tle or no low melting fats or oils. We also ?nally Besides the animal stearine there is the vege discovered that partially. hydrogenated fats or table stearine, made by completely hydrogenating oils alone were unsuitable in that they lacked a vegetable oil such as cotton seed oil to convert suf?cient quantity of either or both the lower unsaturated oils of a nature like olein into ste melting and the higher melting ingredients. And arine. Various degrees of hydrogenation are 20 we ?nally discovered that the best results were practiced and hence many mixtures of true ste obtained by having present a considerable quan arine and less saturated glycerides are known. tity of high melting fat to be solid at the very Vegetable stearine and hydrogenated oils are high temperatures encountered in use of the pow much less subject to rancidity than animal ste der, and a considerable quantity of low melting arine. Animal stearine is a natural product as oil or fat to be liquid or semi-solid at the lower sociated with other fats which are highly subject 25 temperatures encountered in use of the powder. to rancidity. Vegetable stearine is built up chem And further than this, we found that in addition ically by hydrogenation. In general, natural to these requirements we could add other fat vegetable oils are not nearly as subject to ran when it did‘ not interfere with these functions of cidi?cation as animal fats and oils. When vege 30 the said high-melting and low-melting fats. Such table fats are hydrogenated, this tendency to 30 other fats were found to be fats of melting point rancidi?cation is greatly lessened, whether the intermediate between the high and low melting vprocess is completed or not. Therefore in select fats, and are represented by partially hydrogenat ing ingredients for a fat for a dusting powder the ed vegetable oils. vegetable sources are preferred as being least High-melting point fat is readily obtainable as subject to rancidity. The oleo oil above described stearine, preferably by complete hydrogenation of is of animal origin, and some agent such as vegetable oils. Low-melting fat or oil is obtain lecithin mayv be used to lessen the tendency to able but is quite complex as a mixture of various rancidify. ‘We believe that our fat functions in constituents. Oleo oil is an example of low melt the same manner under variable conditions be ing oil which is found in the market in various cause the oleo oil is peculiarly adapted to ooze 40 grades. It is derived from beef tallow, is normally out from between solid forms of higher-melting like butter in its consistency, and is a mixture fat, and because higher-melting fat can solidify of tri-glycerides of saturated and unsaturated in the presence of lower-melting fat or oil. In fatty acids. When oleo oil is slowly cooled, at frac using oleo oil we do so to use-the low-melting tional content of its components separates, form property thereof and the property of separation 45 ing grains, or crystals, and oil pockets. Lack of from harder fats. But we introduce the rancidi smoothness characterizes this solid ,or semi-solid fying properties of animal fats, and hence elimi product, and it is said to be grails; or lumpy, nate from the oleo oil as much higher melting and a low grade for some commercial uses. The animal fat as we can replace by vegetable-source solid material, however, can be separated and is fats. By using a relatively large amount of high 50 known as oleo stearin. Such separation may be melting point fat, such as vegetable stearine effected by graining or seeding at a lower tem which is a relatively pure stearine, we are assured perature and for a longer time than ordinarily of a sharp distinction in composition between our used- in preparing commercial grades of oleo oil highest-melting and our lowest-melting fats. from beef tallow. This gives a solid of so-called Since we desire solid fat on the interior of a fat 55 oleo stearine containing solid palmitin, and also coated particle, as of sugar, we need use only a more ?uid portion as a special grade of oleo sufficient stearine to assure that it remains solid under- the conditions encountered. The mini— oil, which can be removed from the oleo stearine. mum will of course vary with the composition of This ‘oleo oil is then cooled on a refrigerated the entire fat and with the conditions to' be im 60 smooth steel cylinder similar to what is known posed by usage. In the same way we need a in the packing industry as’ a lard roll, and is minimum of the lower melting fat to assure a_ scraped off as a. smooth homogeneous semi-solid liquid or semi-solid fatty surface. But we also oleo oil. It is generally characterizedas follows: ?nd that there are limits, depending of course (Table I ‘ upon the entirefat composition. The preferred 65 Moisture ______per cent" 0 fat composition is compounded with some inter Stability (bubbling test at 100° F.) mediate melting fat for reasons which will be 7’ hours plus" 7 come apparent after the following discussion of Free fatty acid (calculated as oleic acid) thetmanner of compounding the dusting powder. _ 70 a , ,_ per cent__ 0.30 In actual practice of the invention we make 70 Congealing point (about) _'______°F__ 64.2 first an edible fat mixture which can'be used in Melting point '(capillary method) _°F__ 93 to 94.5 various ways to coat or impregnate sugar or corn Iodine value (Hanus) ______-_ 48 to 49 starch or other cereal or edible powder to be used Unsaturated fatty acids (present as glycer as a base for a granular dusting powder. A sin 75 ides) ______per cent_- 70 to 75 gle substance, such as sugar, corn starch,‘ .or 75 2,144,371 3 geiatinized cornstarch may be used, or else mix seasons and conditions and it is therefore the pre tures, as of some starch or cereal and sugar. ferred embodiment of the invention without be In the preferred practice of the invention we ing a limitation thereof. have found that the stearine and any intermedi Example II ate melting fat, such as partially hydrogenated vegetable oil, may together constitute 90% or . Per cent more of the mixture, and that when the stearine Granulated cane sugar ______93 is ?xed at 30%, the oleo oil gives the expected Fat mixture of Example I ______>__ 7 results when present in the range from 2% to Flavor, color, etc., as desired. '10 10%, and the best results on a doughnut sugar in Example III 10 the range of from 5% to 8%. ' . Per cent Example I Corn starch (natural grains)____v______10 Per cent Granulated cane sugar ______83 Vegetable stearine (melting point Fat mixture of Example I ______7 15' 15 138° to 140° F.) ______30 Flavor, color, etc., as desired. Hydrogenated cotton seed oil (melting point 98 to- 104° F.)__'_ 68 to 60 Example IV Oleo oil, like Table I ______2 to 10 Per cent Anti-rancidifying agent (vegetable ' Gelatinized corn starch powder (disrupted 20 20 lecithin) ______0.10 to 0.20 natural grains) ______25 The vegetable stearine in the formula may be Granulated cane sugar ______>68 varied from 25% to 35% by changing part of the Fat mixture of Example I ______. 7 hydrogenated cotton seed oil (melting point 98° Flavor, color, etc., as desired. 25 to 104° F.) to vegetable stearine. In the above formulas the amountlof fat speci When variations of and from this edible fat ' ?ed is preferred to be slightly above the amount mixture of Example I are used at 7% concentra given in the preferred compositions of the prior tion on a granulated sugar, and tested under a art, wherein 5% appears to be considered as given set of conditions on doughnuts, it may be optimum concentration. We ?nd that we may 30 readily determined how many hours the sugared 'readily vary the fat content from 5%-to 8%. but doughnuts appear clean and fresh, and then it may 7% is an optimum concentration for the edible be estimated how eflicientis the coating at any‘ fat mixture of Example I. This is apparently later’ time- The following Table II shows in col due to the effect of the stearine becoming a solid umn' (1) a variation-of % oleo oil in or from on or in'the sugar or starch particle, leaving the, Example I. ‘ Column (2) shows hours at which residual fat contents as the more liquid or semi the efficiencies of column (3) were observed. solid, fat seal over the whole particle. Table II In working the above formulas commercially the following procedure is recommended: Use a large jacketed power mixer of from 800 to 2000 i40 Percent(1) H223“ Percent(3) ' , lbs. capacity with a double acting spiral agitator. oleo oil ‘ efficiency Add the edible vehicle, whether it be sugar, starch, or a mixture, and heat to 125° F. with 2 l 100 agitation. 2 2 so 2 8 0 The fat mixture of Example I may be made by ?rst melting the hard fat, which is predominantly 45 3 3 100 3 5 70 stearine, at about 145° F. The hydrogenated oil 3 i2 40 is then added and the mixture agitated rapidly ’ 3 36 25 while the added fat melts into the stearine. 5 8 100 Then the oleo oil is added and thoroughly mixed 5 12 - 00 5 16 75 ' in. Finally the lecithin is dissolved in the melted 5 -36 60 mixture. When --the mixture is entirely melted‘, 7 9 100 violent agitation for 30 minutes is practiced and 7 16 94 continued until a temperature of about 128° F. ‘7 36 85 is attained, which is near its melting point 8 ' 9 100 The ?rst mixing need be only an approximate» 55 8 . i6 96 8 36 90 pne where a coarse granulated sugar is used as h or in the vehicle, and therefore no heating of ‘ 10 7 "100 _ 10 12 , 80 the vehicle is essential. Ultimate distribution is 10 36 40 effected in grinding the mass to comminute the 60 sugar in the presence of the fat. This is per In these particular instances, a selection is, made mitted to raise the temperature of the mass to for satisfying commercial demands. After v36 assure sufficient liquidity of the fat mixture to hours the efficiency is at least 60% where oleo distribute the fat, Ind where very large masses oil is used at from 5% to 8% inclusive. It is to be are who rned ‘cooling may even be desired. 65, noted that the e?icie'ncy increases as oleo' oil There'is o necessity foran'd good reason not concentration increases, but that a maximum is . to /allow overheating during grinding. Further reached beyond which efficiency decreases. It more, it is desirable for the mixture being ground” is also pointed out that this range is obviously to attain a temperature [above the congealing subject to change'by change in the r st of the point of the fat‘ mixture to assure its easy and fat composition, by change in the condi ions to be uniform distribution‘ over the old and newly 70 satis?ed, and other factors. We have determined formed ,vehicle particles. It is therefore most however, that Example I, when used in 7% con desirable to deliver the mixture from the mixer centration on starch, or sugar, or mixed starch or vgrinding at a temperature below'the melting and sugar, as in examples below, will meet the point of its highest melting constituent (the 75 commercial doughnut trade requirements in all stearine) l,and preferablyat a temperature notin

. , / 4 2,144,37 1 excess of the melting point of the fat mixture, formulas might be omitted, but this is not prac and preferably above its congealing point. It tically so. It is desirable as bulk and because it may suitably be so ground that 98% passes an is well known and recognized as a cooking short- - 80 mesh screen, 95% passes a 100 mesh screen, ening or fat, and is relatively less expensive. and at least 85% passes a 150 mesh screen However, it seems to have a function. Attempts A doughnut sugar made according to Example to use a formula of only the said oleo oil and 11, with the fat mixture of Example I having 7% vegetable stearine gave a highly rancid donut oleo oil, gives entirely satisfactory attractive sugar. The mixing and grinding operation de doughnuts, wrapped or unwrapped, at 60° F., or at velops heat and access to air. These conditions 10 110° F., at low humidity or at high humidity, and highly vfavor rancidi?cation. The bulk of hy under all or any ordinary atmospheric conditions drogenated cotton seed oil in the formula, with for'36 hours or longer. This requirement of the and without lecithin, prevents noticeable rancidi trade has heretofore been impossible to meet. ?cation. This is either a matter of dilution of Other edible fat mixtures for the invention are: the oleo oil, or it is an effect of some property in 15 Example V the hydrogenated oil. It may well be that the 15. latter, being still unsaturated but chemically al Parts by weight tered, has a selective action for the oxygen in the Vegetable stearine (melting point 128° apparatus or mixture, and in the ?nished product 140° F.) ______25 while cold or hot, to utilize the same less harm 20 Hydrogenated fat (melting point 98‘‘- ‘ fully to the ultimate product. 20 104° F.) ______<____ 70 The invention is not limited to use of incom Oleo oil (Table I) ______5 pletely hydrogenated vvegetable oils of the melting Lecithin ______' ______0.15 point range 98° F. to 104° F. given above for cot Melting point, 125.6“ F. > - tonseed oil. Hydrogenated cottonseed oil of 25 Congealing point, 111.0° F. melting point 94° F. has been used. The pre 25 Example VI ferred form however is that used commercially as a cooking fat, which ordinarily melts at 105° F. Parts by weight or below. Where a higher melting point fat is Vegetable stearine (melting point 138° used the product is more of a specialty, but it may 30 140° F.) ______30 nevertheless be use-d. For example hydrogenated 30 Hydrogenated fat (melting point 98" coconut oil melting around 110° F. may be used. 104“ F.) ______; ______68 But in such a modi?cation it is advisable to out Oleo oil (Table I) ______2 down the amount of vegetable stearine, thus to Melting point, 128.3” F. keep the fat mixture adaptable for the process 35 Congealing point, 116° F. as described. The‘following formula illustrates 35 such a variation in the major component of the Example VII . fat mixture. Parts by weight Example VIII Vegetable stearine (melting point 138° Parts by weight 40 140° F.) ______' 30 , Vegetable stearine ______25 40 ‘Hydrogenated fat (melting point 98° Hydrogenated coconut oil (melting point 110° 104° F.) ______'______65 F.) ______67 Oleo oil (Table I) ______g__ 5 Oleo oil (Table I) ______8 Melting point, 127.1° F. d5 Congealing point, 113.9“ F. It will thus be seen that the invention is depend ent upon the composition of the fat mixture, and 45 It has been observed that if the ground pow that those skilled in the art will readily perceive der is delivered from the mill at a temperature of modi?cations and variations of the foregoing‘ above the melting point of the fat mixture em exemplary formulas. ' ployed, the powder cakes. If the mass is deliv .50 In the ?rst instance it must be recognized that ered from a grinder at a temperature below the commerce in edible oils and fats has not pro 50 congealing point of the fat mixture, some of the gressed to ‘the state of the oil and hydrocarbon in ‘particles of the powder may lack the desired dustry where fractions are more clearly cut and characteristics. The uniformity of distribution isolated. It is therefore necessary to use com will be dependent upon the period in the grinding 55 mercial forms which predominate in vcertain more process where a sufficiently elevated temperature or less speci?ed ingredients. Thus, vegetable 55 was attained to effect uniformity of distribution. stearine predominates in pure stearine, ordinary Apparently, the grinder action at a temperature cooking fat by hydrogenation of vegetable oils between the melting and congealing points as predominates in fat melting from 94° F. to 110° 60 sures a uniform coating of old and newly ground particles with a homogeneous mass of the fat F., and usually is still more limited to fat melt 60 ing from 98° F. to 104° F.; and oleo oil is of ani mixture while it is unstable and about to separate intoconstituent parts. On arriving at a static mal origin predominating in fat melting below 94° F. Use ‘of commercial products rather than condition the sugar or other particles of the mass highly puri?ed fractions thereof is an important become seeds or nuclei for the stearine to crystal 65 object of the invention, and such uses are con 65 lize in or upon, thus forcing a lower melting mix templated in the appended claims. ture to the surface to prevent caking, and to We claim: give the desired surface properties. The warm 1. An edible dusting powder for doughnuts, pies, mass delivered from the mixer or grinder may be cakes and fatty pastries, comprising an edible allowed to cool slowly, thus to facilitate the de 70 powder vehicle, and an edible fat mixture'cover 70 sired movement of the oleo oil to the surface. ing the particles of said powder, said fat mixture It is3‘7’to be understood that the grinding may be comprising 35 to 25 parts of vegetable stearine, con-ducted so as to mix as well as grind. 55 to '73_ parts of incompletely hydrogenated vege Theoretically, it would seem that the large table oil of melting point from 94° to 110° F., and amount of hydrogenated cotton seed oil of the 75 from 10 to 2 parts of oleo oil prepared from ani 75 2,144,371 5 malfat and having a melting point at roughly 3. A composition according to claim 1 in which 94° F. and a congealing point of 64° F. 92 to 95 parts of particles selected from the group . 2. An edible dusting powder for doughnuts, pies, consisting of starch powder and sugar powder are cakes and fatty pastries, comprising an edible - coated with 8 to 5 parts of the fat mixture. powder vehicle, and an edible fat mixture cover 4. A composition according to claim 2 in which 5 ing the particles of said powder, said fat mixture 92 to 95 parts of particlesv selected from the group comprising 35 to 25 parts of vegetable stearine, consisting of starch powder and sugar powder 57 to 70 parts of incompletely hydrogenated vege are coated with 8 to 5 parts of the fat mixture. table oil of melting point from 94° to 110° F., and‘ _ 10 from 5 to 8 parts of oleo oil prepared from ani CARROLL L. GRIFFITH. mal fat and having a melting point at roughly LLOYD A. HALL. 94° F. and a congealing point of 64° F.