Animal and vegetable fixed oils, fats, butters, and waxes: their preparation and properties, and the manufacture therefrom of candles, soaps, and other products by Wright C. R. Alder (Charles Romley Alder) b. 1844

Author:Wright, C. R. Alder (Charles Romley Alder), b. 1844
Language: eng
Format: epub
Tags: Oils and fats, Waxes, Candles, Soap
Publisher: London, C. Griffin & Company, Limited
Published: 1894-03-25T05:00:00+00:00

OILS, FATS, WAXES, ETC.

process. Very similar remarks apply to the preparation of the liner ipialities of r«?fmeci lard inteotlLMl for focnl, antl the ordiu* ary kitehen operatioiLs of clarifying dripping, ite., and to the extraetiaii of vegetahle oils geiiorally. As alreifcdy describedi ** virgin" oils, and '* tirst runnings" are generally prepared from dioicB oil Hources (olives, ariichis nuts, ie.) by gentle pressure without heiit, somewhat c*>ai*8er grades being subsequently expressed by stronger pressure and heat combined; refining by agitiition with water, subsidence, and straiinng, Ijeing usually preferred tt» processes involving chemical treatment- In some parts of Russia and Kastern Europe much coarser oils are consumed by the peaHantry than are usually similarly employed amongst either Western Nations or Asiatics ; hempseed, poppy seed, and linseed oils, often somewhat crudely extracted, being largely usetl as cooking oils. Of late years, however, sunflower seed od hfis to a groat extent superseded these coarser oils ; whilst in Western Europe, America, txtul many other parts of the world, cotton seed oil, expressed by the hydraulic prcjcess described in Chap, rx., aufl subsequently retine*l liy Ixiiling with alkalieii, ifcc, is now very largely employed for many purposes for which formerly only olive oil was used, or the lietter grades of arachls oil, sesame oil, and similar high-class substances ; the resttlt of proptirly refining a faij* ([uality of raw cotton seefl oil being to produce a light coloured pleasantly tasting wholesome product eminently well adaptetl for frying fish and such like cooking operations. In connection with this the following table by Griiiishaw is of interest, showing the way in which a ton of seeds is practica,lly utilised :—

ColtoQ seeds ^ 2000 pounds.

4

About iaS9 lbs. of " MeaU " About 2D Iba, or decorticated aeeds ready of Lint,

for crush ing

About HOO lh».

Oilcake used

for cattle feeding.

Summer yellow (relined)*

After chilUog And tiiterpresftiiig, &c,,

this yields

About 289 lb». of

Vrndf oil.

After refining tliia

yielda

\

About 891 Ibji. of •*Hall»"' ultiniAtely eeparated into

Bran used for cattle food.

Filirt uaed for high clius papentuLkiog.

Fuff, the ashes of which form oil eiccetlent fertiliser.

Foot4> lued for aoftimuikiojc, &c.

Winter yellow.

Cottoo leed itoArine.

VEGETABLE LARD.

305

" Cotton Seed Stearine (Vegetable Margarine).—When cotton seed oil is chilled, a portion solidifies iis sulid glycerides; when theye are sepiirateJ by *' 1 laggiog'' or the use of a filterpress (p» 229), andsulistequently subjected to hydraulic presiiure, a completely solid fat results* The more solid substances thus obtained are largely used as iii^redietits in artificial butter ; the physical characters, and especially the melting point, vary somewhat with the extent to which the expression has been carried ; usually cotton «eefl stearine in pressed s*j as to melt at a little abrjve 30 . ^^ Amongst the Hindoos and others whose relijs;ious behels ^■breclude the use of animal fats for edible and cooking purposeSj ^H^ large siile now exists for purely vegetable fats of buttery con-^Hptstenee (vegetable lard) ; the process of semisolid stearine ^^tx tract ion from vegetable oils (such as cotton seed, cokernut, and many other native oils) is conset[uently somewhat largely

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