BE492872A - - Google Patents
Info
- Publication number
- BE492872A BE492872A BE492872DA BE492872A BE 492872 A BE492872 A BE 492872A BE 492872D A BE492872D A BE 492872DA BE 492872 A BE492872 A BE 492872A
- Authority
- BE
- Belgium
- Prior art keywords
- fat
- component
- temperature
- emulsion
- components
- Prior art date
Links
- 235000019197 fats Nutrition 0.000 claims description 52
- 238000000034 method Methods 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000013310 margarine Nutrition 0.000 claims description 19
- 239000003264 margarine Substances 0.000 claims description 19
- 238000000889 atomisation Methods 0.000 claims description 16
- 235000014121 butter Nutrition 0.000 claims description 16
- 239000000839 emulsion Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 238000007711 solidification Methods 0.000 claims description 13
- 230000008023 solidification Effects 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 7
- 238000011067 equilibration Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000006185 dispersion Substances 0.000 claims description 5
- 239000002960 lipid emulsion Substances 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 description 32
- 239000000047 product Substances 0.000 description 18
- 238000002425 crystallisation Methods 0.000 description 8
- 230000008025 crystallization Effects 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 239000012071 phase Substances 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- 238000007792 addition Methods 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000002826 coolant Substances 0.000 description 3
- 230000001427 coherent effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000008385 outer phase Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000110 cooling liquid Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE492872A true BE492872A (instruction) |
Family
ID=137012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE492872D BE492872A (instruction) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE492872A (instruction) |
-
0
- BE BE492872D patent/BE492872A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0140729B1 (fr) | Procédé et installation de préparation d'une pâte de chocolat | |
| EP0351476A1 (fr) | Installation pour la fabrication de produits alimentaires, notamment de produits alimentaires foisonnés, tels que des crèmes glacées | |
| EP0126111A1 (fr) | Procede et dispositif de traitement thermique de fluide comportant une condensation rapide de vapeur. | |
| BE1007448A3 (fr) | Procede de fractionnement d'une composition de matiere grasse et produit ainsi obtenu. | |
| EP2731629A1 (fr) | Dispositif et procédé pour la stérilisation à ultra-haute températured'une émulsion, notamment dermo-cosmétique, instable à la température de stérilisation | |
| US2605185A (en) | Method of producing margarine, butter, and similar products | |
| BE492872A (instruction) | ||
| CA2974475C (fr) | Procede et installation de production d'un produit poreux en poudre | |
| FR2645713A1 (fr) | Pate a tartiner a teneur reduite en graisse, son procede de production et intermediaire a cet effet | |
| FR2847487A1 (fr) | Procede de production de particules | |
| BE488176A (instruction) | ||
| FR2604865A1 (fr) | Procede et installation de preparation d'une pate sucree a tartiner | |
| BE541775A (instruction) | ||
| FR2497205A1 (fr) | Procede continu pour dissoudre les proteines du lait contenant de la caseine, machine pour la mise en oeuvre de ce procede et nouveau type de produit hydrosoluble a base de proteines du lait | |
| BE518545A (instruction) | ||
| FR2742164A1 (fr) | Sucre microcristallin : composition et methode d'obtention | |
| FR2541870A1 (fr) | Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications | |
| BE532817A (instruction) | ||
| EP0920811B1 (fr) | Sel comprenant un additif végétal et son procédé de fabrication | |
| BE416182A (instruction) | ||
| BE450874A (instruction) | ||
| BE404044A (instruction) | ||
| CH286479A (fr) | Installation pour la fabrication de la margarine. | |
| BE524990A (instruction) | ||
| BE401322A (instruction) |