DE2110575C3 - Verfahren zur Herstellung genießbarer Wasser-in-Öl-Emulsionen mit niedrigem Kaloriengehalt - Google Patents
Verfahren zur Herstellung genießbarer Wasser-in-Öl-Emulsionen mit niedrigem KaloriengehaltInfo
- Publication number
- DE2110575C3 DE2110575C3 DE2110575A DE2110575A DE2110575C3 DE 2110575 C3 DE2110575 C3 DE 2110575C3 DE 2110575 A DE2110575 A DE 2110575A DE 2110575 A DE2110575 A DE 2110575A DE 2110575 C3 DE2110575 C3 DE 2110575C3
- Authority
- DE
- Germany
- Prior art keywords
- emulsion
- liquid
- fat
- temperature
- phase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000839 emulsion Substances 0.000 title claims description 37
- 238000000034 method Methods 0.000 title claims description 16
- 239000007788 liquid Substances 0.000 claims description 36
- 239000012071 phase Substances 0.000 claims description 30
- 239000008346 aqueous phase Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000003925 fat Substances 0.000 description 30
- 235000019197 fats Nutrition 0.000 description 30
- 239000000047 product Substances 0.000 description 20
- 238000004945 emulsification Methods 0.000 description 19
- 239000007789 gas Substances 0.000 description 14
- 235000013310 margarine Nutrition 0.000 description 12
- 239000003264 margarine Substances 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 238000002425 crystallisation Methods 0.000 description 10
- 230000008025 crystallization Effects 0.000 description 10
- 238000004806 packaging method and process Methods 0.000 description 10
- 238000012545 processing Methods 0.000 description 10
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 6
- 230000001804 emulsifying effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000007762 w/o emulsion Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 230000010339 dilation Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002960 lipid emulsion Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000006199 nebulizer Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000778355 Tetilla <angiosperm> Species 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000002075 main ingredient Substances 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
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000010491 poppyseed oil Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 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
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- 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)
- Colloid Chemistry (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
- General Preparation And Processing Of Foods (AREA)
- Fats And Perfumes (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU60482 | 1970-03-09 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2110575A1 DE2110575A1 (de) | 1971-09-30 |
| DE2110575B2 DE2110575B2 (de) | 1979-07-19 |
| DE2110575C3 true DE2110575C3 (de) | 1980-03-06 |
Family
ID=19726287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2110575A Expired DE2110575C3 (de) | 1970-03-09 | 1971-03-05 | Verfahren zur Herstellung genießbarer Wasser-in-Öl-Emulsionen mit niedrigem Kaloriengehalt |
Country Status (11)
| Country | Link |
|---|---|
| JP (1) | JPS5241345B1 (cg-RX-API-DMAC7.html) |
| AT (1) | AT308515B (cg-RX-API-DMAC7.html) |
| BE (1) | BE763812A (cg-RX-API-DMAC7.html) |
| CH (1) | CH568017A5 (cg-RX-API-DMAC7.html) |
| DE (1) | DE2110575C3 (cg-RX-API-DMAC7.html) |
| FR (1) | FR2081796B1 (cg-RX-API-DMAC7.html) |
| GB (1) | GB1327511A (cg-RX-API-DMAC7.html) |
| LU (1) | LU60482A1 (cg-RX-API-DMAC7.html) |
| NL (1) | NL161042C (cg-RX-API-DMAC7.html) |
| SE (1) | SE372876B (cg-RX-API-DMAC7.html) |
| ZA (1) | ZA711465B (cg-RX-API-DMAC7.html) |
Families Citing this family (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1564400A (en) * | 1975-11-07 | 1980-04-10 | Unilever Ltd | Proteinaceous low fat spread |
| JPS5367859U (cg-RX-API-DMAC7.html) * | 1976-11-11 | 1978-06-07 | ||
| US4680132A (en) * | 1982-03-26 | 1987-07-14 | Lever Brothers Company | Processing detergent bars with a cavity transfer mixer to reduce grittiness |
| AU552376B2 (en) * | 1982-03-29 | 1986-05-29 | Unilever Plc | Processing soap - production of transparent bars |
| FI830997L (fi) * | 1982-03-29 | 1983-09-30 | Unilever Nv | Foerfarande foer framstaellning av en tvaolstaong |
| CA1179548A (en) * | 1982-06-30 | 1984-12-18 | John Ward | Low fat spread and process |
| AU587437B2 (en) * | 1985-03-27 | 1989-08-17 | Unilever Plc | Process for the preparation of an edible fat-containing product |
| US4844928A (en) * | 1985-03-27 | 1989-07-04 | Lever Brothers Company | Process for the preparation of an edible fat-containing product |
| AU587435B2 (en) * | 1985-03-27 | 1989-08-17 | Unilever Plc | Process for the preparation of an edible fat-containing product |
| US4840810A (en) * | 1985-03-27 | 1989-06-20 | Lever Brothers Company | Process for the preparation of an edible fat-containing product |
| AU608536B2 (en) * | 1986-09-26 | 1991-04-11 | Unilever Plc | Edible fat product and a process for preparing such product |
| GB8630555D0 (en) * | 1986-12-22 | 1987-02-04 | Unilever Plc | Producing butter-like w/o emulsion spread |
| DE3862629D1 (de) * | 1987-08-19 | 1991-06-06 | Unilever Nv | Essbares fett enthaltende zusammensetzung und verfahren zu ihrer herstellung. |
| PL173587B1 (pl) * | 1992-01-17 | 1998-03-31 | Unilever Nv | Sposób wytwarzania emulsji z ciągłą fazą tłuszczową |
| IE940987A1 (en) * | 1994-12-21 | 1996-06-26 | Charleville Res | A low fat spread |
| DK177609B1 (en) * | 2012-09-14 | 2013-12-02 | Spx Flow Technology Danmark As | Method for Continuously Reversing or Breaking an Oil-in-Water Emulsion by Hydrodynamic Cavitation |
| PL3054776T3 (pl) | 2013-10-07 | 2019-03-29 | Unilever BCS Europe B.V. | Sposób wytwarzania emulsji z ciągłym jadalnym tłuszczem wolnych od emulgatora |
| WO2015169522A2 (en) | 2014-05-08 | 2015-11-12 | Unilever Plc | Method for manufacturing a frozen confection |
| US20170086470A1 (en) | 2014-05-20 | 2017-03-30 | Unilever Bcs Us Inc. | Process for the manufacture of edible water-in-oil emulsion |
| EP3302081B1 (en) | 2015-05-28 | 2018-10-31 | Unilever NV | Process for preparing fat slurries and a process for preparing emulsions of such slurries |
| PL3376876T3 (pl) | 2015-11-20 | 2019-08-30 | Upfield Europe B.V. | Sposób otrzymywania emulsji z ciągłą fazą tłuszczową o niskiej zawartości tłuszczu |
| CA3004373C (en) | 2015-11-20 | 2023-07-18 | Unilever Bcs Limited | Process for preparing fat continuous emulsions |
| TR201905562T4 (tr) | 2015-11-20 | 2019-05-21 | Unilever Nv | Hardstok veya krema içeren kesintisiz katı yağ emülsiyonları hazırlama işlemi. |
| WO2017084908A1 (en) | 2015-11-20 | 2017-05-26 | Unilever N.V. | Process for preparing fat continuous emulsions containing protein |
| US20200093152A1 (en) | 2017-06-07 | 2020-03-26 | Upfield Us Inc. | Process for making edible oil-continuous emulsions |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2605185A (en) * | 1948-12-23 | 1952-07-29 | Separator Ab | Method of producing margarine, butter, and similar products |
-
1970
- 1970-03-09 LU LU60482D patent/LU60482A1/xx unknown
-
1971
- 1971-03-03 SE SE7102724A patent/SE372876B/xx unknown
- 1971-03-04 BE BE763812A patent/BE763812A/xx not_active IP Right Cessation
- 1971-03-05 ZA ZA711465A patent/ZA711465B/xx unknown
- 1971-03-05 NL NL7102934.A patent/NL161042C/xx not_active IP Right Cessation
- 1971-03-05 DE DE2110575A patent/DE2110575C3/de not_active Expired
- 1971-03-08 AT AT195771A patent/AT308515B/de not_active IP Right Cessation
- 1971-03-08 FR FR7107973A patent/FR2081796B1/fr not_active Expired
- 1971-03-08 CH CH332371A patent/CH568017A5/xx not_active IP Right Cessation
- 1971-03-09 JP JP46012728A patent/JPS5241345B1/ja active Pending
- 1971-04-19 GB GB2320371*A patent/GB1327511A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| BE763812A (cg-RX-API-DMAC7.html) | 1971-09-06 |
| NL161042B (nl) | 1979-08-15 |
| FR2081796B1 (cg-RX-API-DMAC7.html) | 1975-01-17 |
| CH568017A5 (cg-RX-API-DMAC7.html) | 1975-10-31 |
| SE372876B (cg-RX-API-DMAC7.html) | 1975-01-20 |
| FR2081796A1 (cg-RX-API-DMAC7.html) | 1971-12-10 |
| NL7102934A (cg-RX-API-DMAC7.html) | 1971-09-13 |
| LU60482A1 (cg-RX-API-DMAC7.html) | 1970-05-11 |
| AT308515B (de) | 1973-07-10 |
| ZA711465B (en) | 1972-10-25 |
| JPS5241345B1 (cg-RX-API-DMAC7.html) | 1977-10-18 |
| GB1327511A (en) | 1973-08-22 |
| DE2110575A1 (de) | 1971-09-30 |
| DE2110575B2 (de) | 1979-07-19 |
| NL161042C (nl) | 1980-01-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| 8328 | Change in the person/name/address of the agent |
Free format text: KOHLER, M., DIPL.-CHEM. DR.RER.NAT., 8000 MUENCHEN GLAESER, J., DIPL.-ING., PAT.-ANW., 2000 HAMBURG |
|
| 8339 | Ceased/non-payment of the annual fee |