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United States ' Patent Office ' 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.
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