Abstract
The optimum conditions have been established for the high temperature polymerization and solvent segregation of linseed oil to produce a “non-reverting” edible shortening and an improved drying oil. The best oil is obtained by heating at 270–275° C. for 12–15 hours while carbon dioxide is continuously passed through the oil. Under these conditions the polymerized oil has a refractive index of 1.4858 to 1.4861 at 25° C. and yields 60–65% of acetone soluble oil with a refractive index of 1.4830 to 1.4834 at 25° C. and an acid value of less than 1%, calculated as oleic acid. Pie crusts containing shortenings made from the acetone soluble fraction of the oil have been judged to be of good quality. The best shortenings were obtained by hydrogenating to a refractive index of 1.4615-1.4605 (60° C.).
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