Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
  • A23L33/12—Fatty acids or derivatives thereof

Definitions

• This invention relates in general to a system and method of producing a fluid food product, and more particularly to producing a fluid food product with polyunsaturated fatty acids.
• Milk is consumed by many Americans from a young age. Consuming milk may serve as a convenient way for people, kids in particular, to receive dietary supplements or vitamins. Certain ingredients, supplements, or vitamins may be added to milk to produce milk products having enhanced nutritional qualities. Certain polyunsaturated fatty acids, such as docosahexaenoic acid (“DHA”), may provide health benefits when taken as a supplement. Introducing polyunsaturated fatty acids to milk may enhance the milk's nutritional value. Similarly, introducing polyunsaturated fatty acids to other types of fluid food products may enhance the nutritional value of those fluid food products.
• DHA docosahexaenoic acid
• the batch tank holds a volume of fluid food product.
• the transfer line is in fluid connection with the batch tank.
• the pressure tank holds a volume of oil and includes a side inlet and a bottom fluid passage.
• the bottom fluid passage is coupled to the transfer line.
• the funnel is disposed through a top opening in the pressure tank and dispenses oil into the pressure tank. A stem portion of the funnel extends at least halfway into an interior of the pressure tank.
• the funnel includes at least one vent allowing gas to escape the pressure tank.
• the oil dispenser is connected to the pressure tank between the bottom fluid passage and the transfer line.
• the oil dispenser dispenses oil from the pressure tank into a flow of fluid food product from the batch tank.
• the inline shear mixer includes an inlet connected to the transfer line downstream from the oil dispenser.
• the inline shear mixer mixes the fluid food product and the oil.
• the flow line is connected to an outlet of the inline shear mixer and flows the fluid food product-and-oil mixture to the batch tank.
• a method of producing a mixture of oil and fluid food product includes: placing a funnel in a top opening of a pressure tank, flushing the pressure tank with an inert gas such as nitrogen, flowing the oil into the pressure tank through the funnel, maintaining a flow of inert gas such as nitrogen into the pressure tank, dispensing a flow of fluid food product from the batch tank into a transfer line, dispensing oil from a pressure tank into the transfer line, flowing the dispensed oil and the flow of fluid food product to an inline shear mixer, dispersing the dispensed oil into the flow of fluid food product in the inline shear mixer, flowing the flow of fluid food product comprising the micronized oil-in-fluid food product droplets to the batch tank, and distributing the flow of fluid food product comprising the micronized oil-in-fluid food product droplets in a volume of fluid
• the stem of the funnel extends at least halfway down into the interior of the pressure tank.
• the inert gas such as nitrogen flows through the bottom fluid passage until the oxygen level in the pressure tank is 2% or less to flush the pressure tank.
• the flow of inert gas such as nitrogen is maintained through a side inlet of the pressure tank such that the oxygen level remains at 2% or less.
• the oil is added to the flow of fluid food product at a pre-determined oil-to-fluid food product ratio.
• the inline mixer creates a plurality of micronized oil-in-fluid food product droplets in the flow of fluid food product.
• the pressure tank prevents oxidation of any introduced polyunsaturated fatty acids by providing an inert environment using pumped-in an inert gas such nitrogen gas. Inserting the funnel such that the stem extends at least halfway into the interior of the pressure tank ensures that the oil transferred to an oxygen-deprived portion of the pressure tank.
• dispensing oil in line e.g. via a transfer line
• the in line dispensing of oil prevents oxidation compared to conventional methods that add oil to a tank of fluid food product via an opening in the tank.
• an inline shear mixer to mix the oil and fluid food product creates micronized droplets of oil in the fluid food product. Creating small droplets of the oil enhances its suspension in the fluid food product. When the oil is suspended, as opposed to floating at the surface, the droplets remain separated from each other and away from oxygen rich environments. Additionally, micronized droplets may be more readily distributed in a volume of fluid food product.
• FIGURE 1 illustrates an example system for mixing oil into fluid food product, according to some embodiments
• FIGURE 2 illustrates an example funnel disposed through a top opening of an example pressure tank, according to some embodiments.
• FIGURE 3 illustrates an example mixer capable of dispersing oil into a flow of fluid food product, according to some embodiments
• FIGURE 4 is a flow diagram illustrating a first example method of mixing oil into fluid food product
• FIGURE 5 is a flow diagram illustrating a second example method of mixing oil into fluid food product
• FIGURE 6 is a flow diagram illustrating a third example method of mixing oil into fluid food product.
• Embodiment 1 A system having an apparatus comprising:
• a pressure tank comprising a bottom fluid passage and a side inlet capable operable to receive a gas or liquid
• a funnel comprising a top opening, a stem; and one or more vents, wherein the funnel is disposed through a top opening in the pressure tank, and the stem of the funnel extends at least halfway down into the interior of the pressure tank.
• Embodiment 2 The system of embodiment 1, further having a transfer line and a batch tank, wherein the bottom fluid passage is fluidly coupled to the transfer line, the transfer line is in fluid connection with a batch tank, wherein the batch tank is operable to hold a volume of fluid food product.
• Embodiment 3 The system according to embodiment 2, further having an oil dispenser connected to the pressure tank between the bottom fluid passage and the transfer line, the oil dispenser being operable to dispense an oil from the pressure tank into a flow of fluid food product from the batch tank.
• Embodiment 4 The system according to any of the embodiments 2 to 3, further comprising an inline shear mixer configured to:
• Embodiment s The system according to any of the embodiments 2 to 4, wherein the batch tank comprises agitators operable to mix the volume of fluid food product with the oil-in-fluid food product mixture.
• Embodiment 6 The system according to any of the embodiments 1 to 5, further comprising one or more valves between the pressure tank and a an inert gas, such as nitrogen, tank operable to control a volume of inert gas in the pressure tank; wherein the bottom fluid passage of the pressure tank is operable to receive the inert gas from the inert gas tank into the pressure tank; and wherein the side inlet of the pressure tank is operable to receive the inert gas from the inert gas tank into the pressure tank.
• an inert gas such as nitrogen
• Embodiment 7 The system according to embodiment 6, wherein the one or more valves are further operable to operate in a purge mode and a maintenance mode, wherein:
• the purge mode allows the inert gas to be dispensed into the pressure tank through the bottom fluid passage and optionally through the side inlet of the pressure tank;
• the maintenance mode allows the inert gas to be dispensed into the pressure tank through the side inlet without allowing the inert gas through the bottom fluid passage.
• Embodiment 8 The system according to any of the embodiments 1 to 7, wherein the side inlet comprises a spray ball, the spray ball operable to:
• Embodiment 9 The system according to any of the embodiments 4 to 8, further having a flow line connected to an outlet of the inline shear mixer operable to flow the fluid food product-and-oil mixture to the batch tank.
• Embodiment 10 The system according to embodiment 9, wherein the oil dispenser comprises a mass flow meter operable to dispense the oil at a predetermined oil-to-fluid food product ratio, wherein the pre-determined oil-to-fluid food product ratio is approximately 1 pound of oil per 100 gallons of fluid food product.
• Embodiment 11 The system according to any of the embodiments 1 to 10, wherein the funnel further comprises a cap disposed over a top opening of the funnel, the cap comprising a vent.
• Embodiment 12 The system according to any of the embodiments 1 to 11, wherein the pressure tank has an oxygen level of 2% or less when oil is present within the pressure tank.
• Embodiment 13 A method of mixing oil and a fluid food product comprising using a system according to any of the embodiments 2 to 12, wherein:
• Embodiment 14 The method according to embodiment 13, comprising:
• Embodiment 15 The method according to any of the embodiments 13 to 14, wherein the oil is dispensed from the pressure tank into the flow of fluid food product at a pre-determined oil-to-fluid food product ratio, wherein the pre-determined oil-to- fluid food product ratio is approximately 1 pound of oil per 100 gallons of fluid food product.
• Embodiment 16 The method according to any of the embodiments 14 to 15, wherein flushing the pressure tank comprises flowing the inert gas into the pressure tank at a rate of 200 cf/h or 400 cf/h.
• Embodiment 17 The method according to any of the embodiments 14 to 16, wherein maintaining a flow of inert gas comprises flowing the inert gas through the side inlet at a rate of 20 cf/h.
• Embodiment 18 The method according to any of the embodiments 13 to
• Embodiment 19 The method according to any of the embodiments 13 to
• Embodiment 20 The method according to embodiment 19, wherein dispensing the oil from the pressure tank comprises providing the pressure tank with an oxygen level of 2% or less.
• Embodiment 21 The method according to any of the embodiments 19 to 20, wherein the pre-determined oil-to-fluid food product ratio is approximately 1 pound of oil per 100 gallons of fluid food product.
• Embodiment 22 The method according to any of the embodiments 19 to 21, further comprising:
• Embodiment 23 The method according to any of the embodiments 19 to 22, further comprising:
• Embodiment 24 The method according to any of the embodiments 19 to 23, wherein the plurality of micronized oil-in-fluid food product droplets have an average droplet size in the range of between 3 and 5 microns.
• Embodiment 25 The method according to any of the embodiments 13 to 24, wherein the fluid food product is dairy milk and the oil comprises docosahexaenoic acid (DHA).
• DHA docosahexaenoic acid
• Embodiment 26 The method according to any of the embodiments 13 to 25, further comprising pasteurizing the volume of fluid food product comprising micronized oil-in-fluid food product droplets.
• Consuming certain fluid food products may serve as a convenient way for people, kids in particular, to receive dietary supplements or vitamins.
• Certain ingredients, supplements, or vitamins may be added to the fluid food product to produce fluid food product products having enhanced nutritional qualities.
• Polyunsaturated fatty acids such as docosahexaenoic acid (“DHA”), may be added to fluid food products to provide additional nutritional value.
• DHA docosahexaenoic acid
• Polyunsaturated fatty acids may be suspended in oils in order to transport and mix them into other substances.
• DHA may be carried in sunflower oil, which may be mixed with a milk.
• oil refers to any compound or composition of matter that is a viscous liquid at a room temperature and that is not miscible with water at 25°C in a concentration range of at least from 0.01% to 10.0%, preferably at list from 0.05% to 5.0%.
• the viscosity is typically of from 5 mPa.s to 200 mPa.s, for example from 10 mPa.s to 100 mPa.s, for example from 20 mPa.s to 60 mPa.s at 25°C, for example under a shear of 64 s "1 .
• the oil can be a nutrient or functional compound, or can comprise a nutrient or functional compound, solubilized, dispersed or emulsified in the oil.
• oils include vegetal oils, or animal oils such as fish-oil.
• vegetal oils include: coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, including canola oil, safflower oil, sesame oil, soybean oil, sunflower oil, hazelnuts oil almond oil, beech nut oil, brazil nut oil cashew oil, macadamia oil, mongongo nut oil pecan oil, pine nut oil, pistachio oil, walnut oil, pumpkin seed oil, grapefruit seed oil, lemon oil, orange oil, and mixture or associations thereof.
• nutrients or functional compound examples include vitamins, mineral supplements, enzymes, liquid collagen, fibers, probiotics, liquid antifoaming agents, liquid emulsifiers.
• the oil is or comprises polyunsaturated fatty acids, such as docosahexaenoic acid ("DHA").
• DHA docosahexaenoic acid
• the oil and the fluid food product are substantially free of additional emulsifier.
• the method allows processing the oil and the fluid to oil droplets of moderate size and good stability without requiring emulsifiers. It is mentioned though that some emulsifier can be present or used in the fluid and or the oil, or added in steps subsequent to the method.
• oils often prove difficult to evenly distribute into the target volume of fluid food product. Oils mixed in a fluid food product may clump together and float to the surface of the fluid food product. Oils may also stick to the side of any tanks or vessels containing the fluid food product, preventing effective mixing of the oils into the fluid food product.
• the system and methods to introduce polyunsaturated fatty acids into fluid food product discussed herein take steps to both prevent oxidation and enhance distribution of the polyunsaturated fatty acids in the fluid food product.
• Typical approaches to adding ingredients to fluid food products include merely adding the supplemental ingredients into a volume of fluid food product in a vessel and mixing the ingredients in the vessel to provide for even distribution.
• the typical approach applied to adding polyunsaturated fatty acids results in the problems discussed above. What is needed are systems and methods for mixing polyunsaturated fatty acids into fluid food product which prevent oxidation and allow for the even distribution of the acids in the fluid food product.
• Certain embodiments relate to a fluid food product comprising polyunsaturated fatty acids.
• certain embodiments throughout the disclosure refer to DHA, DHA oil, or oil. DHA is only one example of a polyunsaturated fatty acid to which this disclosure is directed.
• polyunsaturated fatty acids refer to a family of fatty acids that naturally occur in certain fish, leafy green vegetables, and vegetable oils.
• Polyunsaturated fatty acids can include a carbon chain comprising eighteen or more carbon atoms and two or more double bonds.
• polyunsaturated fatty acids include omega fatty acids, such as omega-3 fatty acids (e.g., docosahexaenoic acid (DHA), docosapentaenoic acid (n-3) (DPAn-3), stearidonic acid (SDA), linolenic acid (LNA), and alpha linoleic acid (ALA), and eicosapentaenoic acid (EPA)), and omega-6 fatty acids (e.g., arachidonic acid (ARA), docosapentaenoic acid (n-6) (DPAn-6), linoleic acid (LA), gamma linolenic acid (GLA), and dihomo gamma linolenic acid (n-6)).
• omega-3 fatty acids e.g., docosahexaenoic acid (DHA), docosapentaenoic acid (n-3) (DPAn-3), stearidonic
• fluid food product may refer to beverages (e.g., milks, juices, teas, coffees, waters, combinations of the preceding, etc.), creamers, sauces, toppings, mixtures of edible ingredients, etc.
• beverages e.g., milks, juices, teas, coffees, waters, combinations of the preceding, etc.
• creamers e.g., creamers, sauces, toppings, mixtures of edible ingredients, etc.
• milk After flowing through the system that adds oil to the fluid food product, the fluid food product may either remain in fluid form or may be further processed into a final food product having a non-fluid form.
• milk may refer to non-animal-sourced beverages, such as soy milk or almond milk.
• milk may refer to dairy milk, including full fat, 2%, or skimmed milk.
• milk should be given meaning to encompass any type of fluid food product that may be considered milk or derived from a milk.
• teas,” “juices,” “coffees,” and “creamers,” encompass any type of fluid food product which may be considered of that type as understood by a person having skill in the art.
• the amount of oil introduced in the fluid food product is of from 0.01% to 10.0% by weight, for example from 0.05% to 5.0%, for example from 0.05% to 0.5%.
• the amount of oil introduced in the fluid food product is of from 0.001 pound per gallon to 10.0 pound per gallon, for example from 0.005 to 5.0, for example from 0.05 to 0.5.
• the amount of nutrient of functional compound introduced in the fluid food product is of from 0.01% to 10.0% by weight, for example from 0.05% to 5.0%, for example from 0.05% to 0.5%.
• the amount of nutrient of functional compound introduced in the fluid food product is of from 0.001 pound per gallon to 10.0 pound per gallon, for example from 0.005 to 5.0, for example from 0.05 to 0.5.
• the problem of oxidation is addressed by providing an oxygen deprived environment for the DHA throughout the mixing process.
• An operator may receive non-oxidized DHA in a can.
• the operator pours the DHA from a sealed container into a pressure tank having an oxygen deprived environment.
• the pressure tank uses a dispenser to dispense the DHA oil into a flow of fluid food product which is then sent to a mixer.
• the mixer applies shearing forces which create small droplets of DHA oil which are easily suspended in the fluid food product. Because they are suspended in the fluid food product, they are less likely to float to the surface of a volume of fluid food product where it may be exposed to oxygen.
• the problem of non-uniform distribution may be addressed by suspending the droplets of DHA oil in the fluid food product and mixing that mixture into a large volume of fluid food product.
• the mixer creates small droplets of the DHA oil that are suspended in the flow of fluid food product. That flow, including the droplets, may flow back to a larger vessel containing the target volume of fluid food product. Since only a portion of the large volume of fluid food product would flow into the mixer, the vessel containing the large volume of fluid food product may be configured to mix the incoming flow with the volume of fluid food product in the vessel. Since the oil droplets are suspended in the introduced flow of fluid food product, the oil is prevented from clumping together or floating to the surface of the volume of fluid food product. Thus, the oil may be prevented from sticking to the sides of the vessel and the suspended droplets may be evenly distributed.
• FIGURE 1 illustrates an example system for mixing oil into a fluid food product.
• FIGURE 2 illustrates an example funnel disposed through an example pressure tank.
• FIGURE 3 illustrates an example mixer capable of dispersing oil into a flow of fluid food product.
• FIGURE 4-6 illustrate various examples of methods of mixing oil into a fluid food product.
• FIGURE 1 illustrates an example system for mixing oil into fluid food product, according to some embodiments.
• System 100 includes a batch tank 101, a pressure tank 102, an oil dispenser 103, a mixer 104, a transfer line 105, and a flow line 106.
• Milk used as an example fluid food product throughout, may flow from batch tank 101 towards mixer 104 in transfer line 105.
• Oil may flow from pressure tank 102 to oil dispenser 103.
• Oil dispenser 103 may dispense oil into transfer line 105 into a flow the milk. Both the oil and milk flow into mixer 104. After mixing, the oil and milk enter flow line 106 and flow to batch tank 101.
• Batch tank 101 may be any suitable vessel capable of holding a volume of milk.
• batch tank 101 may be a 20,000 gallon stainless-steel tank.
• Batch tank 101 may include a number of inlets and outlets in order to receive or discharge a flow of milk.
• Batch tank 101 have may be in fluid connection with transfer line 105.
• batch tank 101 may include an outlet coupled to transfer line 105 directly.
• batch tank 101 and transfer line 105 are coupled indirectly through tubing or piping, for example.
• a portion of the volume of milk in batch tank 101 may be discharged as a flow of milk into transfer line 105.
• the process of adding oil into the milk not all of the volume of milk in batch tank 101 needs to be discharged. In some cases, only a small fraction of the volume of milk is discharged. For example, in the case of a 20,000 gallon batch tank 101, discharging only 5,000 gallons of milk from batch tank 101 may allow for suitable mixing with the oil.
• the oil is dispensed and mixed into those 5,000 gallons as they circulate in system 100.
• the oil is then received and mixed into the volume of milk in batch tank 101 (e.g. the remaining 15,000 gallons) when those 5,000 gallons return.
• the flow of milk to and from batch tank 101 may be a continuous process or may occur in stages.
• batch tank 101 includes means to distribute the oil from a flow of oil and milk from flow line 106 into the volume of milk in batch tank 101. This is necessary if only a portion of the volume of milk in batch tank 101 is discharged and mixed with oil in mixer 104.
• Any suitable means to mix fluids or distribute an emulsion of a substance in a fluid may be used, including agitators disposed in batch tank 101. Mixing using agitators may be finely tuned by varying the impeller number, impeller design, placement, and rotational velocity. For example, rotational velocity is selected to ensure uniformity of distribution of the oil in the milk, but is also adjusted to prevent vortex formation that could entrain air, prevent coalescing of droplets, as well as, maintain oil droplets in suspension.
• Pressure tank 102 may be operable to hold a volume of the oil before it is mixed with the volume of milk in the batch tank 101.
• a portion of pressure tank 102 may be coupled to transfer line 105.
• oil may flow from the pressure tank 102 to oil dispenser 103 before entering transfer line 105 into a flow of milk. Further details regarding pressure tank 102 may be found below in reference to FIGURE 2.
• Oil dispenser 103 may be connected to the pressure tank 102. Oil dispenser 103 controls the flow of oil dispensed from pressure tank 102 into transfer line 105. Oil dispenser 103 may dispense the oil continuously into a flow of milk in transfer line 105. In some embodiments, oil is dispensed from the pressure tank 102 through dispenser 103 into the flow of milk at a predetermined oil-to-milk ratio.
• the predetermined oil-to-milk ratio may be a weight (e.g. pounds) of the oil to volume (e.g. gallons) of milk ratio.
• oil dispenser 103 includes a mass flow meter operable to control the flow of oil from pressure tank 102 into transfer line 105.
• the mass flow meter may control a metering valve that allows the oil to move from pressure tank 102 at a specific weight to volume ratio.
• the mass flow meter controls the flow of oil to dispense one pound of oil per one hundred gallons of milk.
• the weight to volume ratio may be adjusted to maintain optimal mixing of oil into the milk. For example, different weight to volume ratios may affect the droplet size of the oil after mixing in mixer 104. Additionally, different ratios may change the amount of time system 100 must operate to add a volume of oil to the milk.
• transfer line 105 may direct the oil and milk into mixer 104.
• the mixer 104 may mix the oil into the milk and transfer the oil-in-milk mixture to the batch tank 101 through flow line 106. Further details regarding mixer 104 may be found below in reference to FIGURE 3.
• system 100 can be integrated or separated. Moreover, the operations of system 100 can be performed by more, fewer, or other components.
• FIGURE 2 illustrates an example funnel disposed through an example pressure tank, according to some embodiments.
• Pressure tank 102 includes a side inlet 201 and a bottom fluid passage 202.
• Bottom fluid passage 202 is coupled to transfer line 105.
• Nitrogen and/or any other inert gas or gasses may flow into pressure tank 102 through side inlet 201 and/or bottom fluid passage 202.
• the inert gas displaces oxygen in a space, thereby preventing the oxidation of any oil disposed within that space.
• inert gas may flow into pressure tank 102 to provide an oxygen level in pressure tank 102 of 2% or less. By reducing the oxygen level to this level, oil dispensed in pressure tank 102 may not be oxidized.
• system 100 further includes a nitrogen tank in fluid connection with pressure tank 102 through bottom fluid passage 202 and side inlet 201.
• the nitrogen tank may be any suitable pressurized vessel containing a volume of nitrogen which may flow into pressure tank 102 to provide an inert environment.
• One or more valves between the nitrogen tank and pressure tank 102 may control the volume of nitrogen into pressure tank 102.
• a flow meter may be placed between the nitrogen tank and pressure tank 102, the flow meter controlling the rate of flow of nitrogen into pressure tank 102 from the nitrogen tank.
• the flow of nitrogen to pressure tank 102 may modulate depending on the stage of the process. Additionally, the flow of nitrogen may take different paths into pressure tank 102 depending on the stage of the process.
• the one or more valves may be operable to operate in a purge mode and a maintenance mode.
• the purge mode allows the nitrogen to be dispensed through bottom fluid passage 202 and optionally through side inlet 201 of pressure tank 102. Before entering the purge mode, pressure tank 102 may be substantially empty except for outside air, including oxygen.
• the purge mode may allow nitrogen to flow into pressure tank 102 through bottom fluid passage 202 at a high rate in order to quickly lower the oxygen levels in pressure tank 102.
• the maintenance mode allows nitrogen to be dispensed through side inlet 201 without allowing nitrogen through bottom fluid passage 202.
• system 100 may enter the maintenance mode. In this mode, the rate of flow of nitrogen may decrease, but still maintained at a rate sufficient to maintain a low oxygen level, preferably below 2%. Nitrogen may not flow in through bottom fluid passage 202 in this mode because it may interfere with the dispensing of oil into the flow of milk. Oil will leave pressure tank 102 through the same bottom fluid passage 202. If gas flows into pressure tank through the same passage at the same time, then it may disrupt the flow of oil and potentially cause undesired bubbling or oxidation.
• oxygen is purged from pressure tank 102 by dispensing nitrogen into pressure tank 102 to displace the oxygen.
• Nitrogen gas may be dispensed at a high rate of cubic feet per hour ("cf/h") when purging the oxygen in order to quickly lower the oxygen levels in pressure tank 102.
• the nitrogen may flow into pressure tank 102 at a rate of 200 cf/h 400 cf/h.
• the oxygen level in pressure tank 102 is 2% or less.
• pressure tank 102 has an oxygen level of 2% or less when oil is present within pressure tank 102.
• Funnel 203 may be disposed through a top opening of the pressure tank 102.
• an operator may dispense a volume of oil into pressure tank 102 through funnel 203.
• the funnel 203 may comprise a stem 204 and a vent 206. When so disposed, stem 204 of the funnel 203 extends at least halfway into an interior 205 of the pressure tank 102.
• Funnel 203 delivers the poured oil into a bottom portion of the interior of pressure tank 102. This bottom portion may be oxygen-deprived, preventing the oxidation of the oil after it is poured in.
• pressure tank 102 may be pumped with nitrogen gas such that a layer of nitrogen fills the bottom of pressure tank 102.
• Stem 204 of funnel 203 extends into this layer and delivers the oil into the layer of nitrogen.
• stem 204 of funnel 203 may not extend all the way to the bottom of pressure tank 102. Backsplash is prevented by keeping some space between the bottom of pressure tank 102 and the end of funnel 203. Backsplash may interfere with the delivery of the oil into pressure tank 102. For example, backsplash can mix oxygen into pressure tank 102 causing oxidation of the oil within pressure tank 102.
• vents 206 of funnel 203 may aid in delivering oil into pressure tank 102. As mentioned above, disturbing the flow of oil into pressure tank 102 may mix oxygen into pressure tank 102, which is detrimental to the oil. Vent 206 allows gas to escape from pressure tank 102 as oil displaces it when dispensed into pressure tank 102. Venting the gas prevents pressure buildup and other disturbing forces within pressure tank 102 that may disrupt the flow of oil and mix outside air into pressure tank 102.
• funnel 203 further comprises a cap disposed over a top opening of funnel 203.
• the cap comprises a vent.
• an operator installs a cap onto the top of funnel 203 to prevent oxygen from entering pressure tank 102.
• the cap placed over the top opening of funnel 203 prevents the entry of outside air containing oxygen.
• the cap includes a vent in order to prevent gas pressure build up within pressure tank 102. For example, as a nitrogen flow is maintained to pressure tank 102, excess gas may be vented through at least one vent, including a vent on the cap on funnel 203.
• nitrogen may now flow through side inlet 201 in order to maintain the low oxygen level. Since pressure tank 102 had already been flushed, the flow of nitrogen through side inlet 201 may flow at a lower rate. For example, the nitrogen may flow through side inlet 201 at a rate of 20 cf/h.
• side inlet 201 of pressure tank 102 comprises a spray ball.
• a spray ball extends into pressure tank 102 such that any gas or fluid flowing through side inlet 201 into pressure tank 102 flows through the spray ball before entering pressure tank 102.
• the spray ball may enhance the dispersion of the gas or fluid within pressure tank 102.
• the spray ball may direct the flow of nitrogen towards all areas inside pressure tank 102, preventing uneven distribution.
• the spray ball may enhance the rinsing of pressure tank 102 after oil is dispensed. For example, after the volume of oil is dispensed from pressure tank 102, a residue of oil may remain on the sides and bottom of the interior of pressure tank 102.
• the residue oil may be mixed into milk by rinsing pressure tank 102 with milk through side inlet 102.
• the spray ball helps the rinsing process by spraying milk onto all the interior surfaces of pressure tank 102.
• the milk and rinsed off oil may flow through bottom passage 202 and be dispensed at the same rate as the oil was into a flow of milk.
• side inlet 201 of pressure tank 102 may be an entrance point for cleaning solutions, which may be used to clean the interior of pressure tank 102.
• side inlet 201 may allow cleaning solutions comprising hot alkaline and acid solutions to flow into pressure tank 102.
• the cleaning solutions may clean the interior of pressure tank 102, rendering the system sanitary and suitable for food use.
• a central Cleaning in Place (“CIP") system is coupled to one or more components of system 100, including batch tank 101, pressure tank 102, dispenser 103, mixer 104, transfer line 105, and/or flow line 106.
• pressure tank 102 is coupled to a central CIP system through side inlet 201, such that a cleaning solution may flow from the central CIP into pressure tank 102 through at least side inlet 201.
• FIGURE 3 illustrates an example mixer capable of dispersing oil into a flow of fluid food product, according to some embodiments.
• Mixer 104 receives a flow of milk 302 with dispensed oil 301.
• Mixer 104 then mixes the flow of milk 302 and dispensed oil 301 to create micronized oil-in-milk droplets 303.
• the micronized oil- in-milk droplets 303 then flow from mixer 104 to batch tank 101 through flow line 106.
• mixer 104 is an inline shear mixer. Disposing mixer 104 inline allows mixing without the introduction of outside air. Inline mixing prevents aeration and oxidation of the oil within the flow of milk. Additionally, inline mixing allows for the mixing to be a continuous process, mixing a continuous flow of oil and milk. Normally oil and milk do not mix. As discussed above, one problem with mixing oil and milk is that oil normally coagulates and floats to the surface of the milk. Shear mixing solves this issue by creating an emulsion of the oil in the milk. For example, a motor may rotate an impellor or high-speed rotor which provides a shear force on the oil in the flow of milk in mixer 104. The shear force creates smaller droplets of oil. Smaller droplets of oil are more easily suspended in the milk and distributed among a volume of milk.
• mixer 104 may create a micronized oil-in-milk mixture having an average droplet size in the range of between 3 and 5 microns. At this size, the droplets are less likely to coagulate and more likely to remain suspended in the milk. Thus, even after flowing in flow line 106 and being mixed with the volume of milk in batch tank 101, the droplets may remain separate. As a result, the oil may be distributed substantially uniformly throughout the volume of milk in batch tank 101, successfully mixing the oil into the target volume of milk.
• system 100 prevent oxidation of the oil and create a uniform distribution of the oil in milk. Oxidation is prevented by maintaining the oil in oxygen deprived environments from its time in pressure tank 102 to mixer 104 and in batch tank 101. Uniform distribution is enhanced by using mixer 104 which creates micronized oil-in-milk droplets. The droplets may easily be distributed within the milk without coagulation and sticking to the sides of batch tank 101.
• FIGURE 4 is a flow diagram illustrating a first example method of mixing oil into fluid food product. While particular embodiments will be described wherein components of system 100 perform certain steps of method 400, any suitable component or combination of components of system 100 may perform one or more steps of the method.
• an operator places funnel 203 into a top opening of pressure tank 102.
• Funnel 203 is disposed such that stem 204 of funnel 203 extends at least halfway down into the interior of pressure tank 102.
• the stem 204 extending down into pressure tank 102 allows the oil dispensed into pressure tank 102 to be dispensed into an oxygen-deprived portion of pressure tank 102.
• pressure tank 102 is flushed with nitrogen through bottom fluid passage 202. As nitrogen flows into pressure tank 102, the air is displaced through a vent and is removed from pressure tank 102. The flushing of pressure tank 102 continues until the oxygen level in pressure tank 102 reaches 2% or less. In particular embodiments, the flushing of pressure tank 102 includes flowing nitrogen into pressure tank 102 at a rate 200 cf/h or 400 cf/h.
• oil may flow into pressure tank 102.
• an operator may pour oil into pressure tank 102 through funnel 203.
• the oil is dispensed at a bottom portion of pressure tank 102 where stem 204 of funnel 203 ends. Since pressure tank 102 was flushed with nitrogen, the oil may be dispensed into a layer of nitrogen, a space having a low oxygen level.
• the oxygen-deprived environment is maintained even after the oil is dispensed into pressure tank 102.
• a flow of nitrogen is maintained into pressure tank 102 through side inlet 201.
• This maintenance flow ensures that the oxygen level within pressure tank 102 remains at 2% or less.
• nitrogen may flow out of pressure tank 102 and be replaced by outside air.
• nitrogen may continue to flow into pressure tank 102 through side inlet 201.
• the maintenance flow includes flowing nitrogen through side inlet 201 at a rate of 20 cf/h.
• side inlet 201 includes a spray ball which enhances the flow of nitrogen into pressure tank 102.
• the spray ball more evenly distributes the gas or fluid flowing through side inlet 201 into pressure tank 102.
• the oil is dispensed from pressure tank 102 into a flow of milk.
• the oil is dispensed from the pressure tank into the flow of milk at a pre-determined oil-to-milk ratio, wherein the pre-determined oil-to-milk ratio is approximately one pound of oil per one hundred gallons of milk.
• a pre-determined oil-to-milk ratio is approximately one pound of oil per one hundred gallons of milk.
• method 400 may further comprise the steps of rinsing the pressure tank with milk and dispensing the rinsing milk from pressure tank 102 into the flow of milk.
• a portion of the oil may remain in pressure tank 102 stuck to its interior.
• milk may flow through side inlet 201 in order to rinse pressure tank 102.
• the milk and rinsed-off residue oil may then be dispensed.
• the rinsing milk may be dispensed from pressure tank 102 in the same manner that the oil had been dispensed.
• the rinsing milk may flow through bottom fluid passage 202 to dispenser 103.
• Dispenser 103 may dispense the rinsing milk at the same weight to volume ratio as the oil.
• Method 400 may include more, fewer, or other steps. For example, steps may be performed in parallel or in any suitable order. While discussed as various components of system 100 performing the steps, any suitable component or combination of components of system 100 may perform one or more steps of the method.
• FIGURE 5 is a flow diagram illustrating a second example method of mixing oil into fluid food product. While particular embodiments will be described wherein components of system 100 of performing the steps of method 500, any suitable component or combination of components of system 100 may perform one or more steps of the method.
• Oil is mixed into a target volume of milk in method 500.
• an operator dispenses a flow of milk from batch tank 101 into transfer line 105.
• Batch tank 101 holds the target volume of milk into which the oil is mixed. Only a portion of the volume, however, is dispensed into transfer line 105. In this manner, an amount of oil may be mixed into a volume of milk without having to flow the entire volume of milk through different components of the system.
• oil is dispensed from pressure tank 102 into transfer line 105.
• the oil is added to the flow of milk at a pre-determined oil-to-milk ratio.
• pressure tank 102 may be coupled to transfer line 105 such that a line from dispenser 103 and the line from batch tank 101 form a T-junction, into which both the oil and flow of milk flow and mix together.
• the oil-to-milk ratio is approximately one pound of oil per one hundred gallons of milk.
• pressure tank 102 is provided an oxygen level of 2% or less while the oil is present. In this manner, the oil dispensed into the flow of milk has not been oxidized.
• the flow of milk and dispensed oil flow to mixer 104.
• the flow of milk and dispensed oil may flow to an inlet of an inline shear mixer.
• the oil may be dispersed into the flow of milk.
• Mixer 104 creates a plurality of micronized oil-in-milk droplets in the milk.
• an inline shear mixer may create oil-in-milk droplets having an average, for example an average by weight or by number, droplet size ranging from 3 to 5 microns. The emulsion created helps maintain the droplets suspended in the milk and aids in their distribution into the larger volume of milk in batch tank 101.
• the flow of milk comprising the micronized oil-in-milk droplets flows to batch tank 101.
• the flow may be received by an inlet of batch tank 101.
• the oil within the flow may be distributed within the target volume of milk.
• the flow of milk comprising the micronized oil-in-milk droplets is distributed in the volume of milk in batch tank 101.
• the distribution of the oil-in-milk droplets may occur by any suitable means, including, for example, impellers in batch tank 101 agitating the volume of milk. Since the droplets are suspended in the flow of milk, they may be easily distributed into the volume of milk in batch tank 101. As a result, even though only a portion of the target volume of milk flowed out of batch tank 101, the oil may be distributed across the entire volume of milk in batch tank 101.
• Method 500 may include more, fewer, or other steps. For example, steps may be performed in parallel or in any suitable order. While discussed as various components of system 100 performing the steps, any suitable component or combination of components of system 100 may perform one or more steps of the method.
• FIGURE 6 is a flow diagram illustrating a third example method of mixing oil into fluid food product. While particular embodiments will be described wherein components of system 100 of performing the steps of method 600, any suitable component or combination of components of system 100 may perform one or more steps of the method. Method 600 may comprise one or more steps from each of method 400 and method 500.
• funnel 203 is placed into a top opening of pressure tank 102 such that stem 204 of funnel 203 extends at least halfway down into the interior of pressure tank 102. As described above, this step helps prevent oxidation and aids with the delivery of the oil into pressure tank.
• pressure tank 102 is flushed with nitrogen through bottom fluid passage 202 of the pressure tank 102. Flushing continues until the oxygen level in pressure tank 102 reaches 2% or less.
• step 606 oil flows into pressure tank 102 through funnel 203.
• a flow of nitrogen is maintained into pressure tank 102 through side inlet 201 of pressure tank 102. This ensures that such that the oxygen level remains at 2% or less.
• a flow of milk is dispensed from batch tank 101 into transfer line
• oil is dispensed pressure tank 102 into transfer line 105 such that the oil is added to the flow of milk at a pre-determined oil-to-milk ratio.
• the oil may be dispensed at a weight to volume ratio of one pound of oil for every one hundred gallons of milk.
• Mixer 104 may comprise an inline shear mixer, which uses shear forces to disperse the oil in the milk.
• the dispensed oil is dispersed into the flow of the milk in the inline shear mixer creating a plurality of micronized oil-in-milk droplets in the flow of milk.
• the micronized oil-in-milk droplets may be sufficiently small to remain in suspension throughout the mixing process.
• the flow of milk comprising the micronized oil-in-milk droplets flows back to batch tank 101.
• the flow of milk comprising the micronized oil-in-milk droplets is distributed in a volume of milk in batch tank 101.
• batch tank 101 may comprise agitators, such as a plurality of impellors, which mix and distribute the flow comprising the droplets within the volume of milk. Because the droplets are small, they remain suspended and may be uniformly distributed in the target volume of milk.
• method 600 further comprises steps of rinsing pressure tank 102 with milk and dispensing the rinsing milk into the flow of milk from batch tank 101. For example, after the dispensing the oil from pressure tank 102, residue oil may remain inside pressure tank 102. Milk may flow from batch tank 101, or any other source, into pressure tank 102 through side inlet 201. After being used to rinse pressure tank 102, the milk may be dispensed into transfer line 105 and flow back to batch tank 101.
• method 600 further comprises the step of pasteurizing the volume of milk comprising micronized oil-in-milk droplets. After oil is mixed into the target volume of milk, the resulting enhanced milk may still need further processing to create a safe-to-consume beverage. Subjecting the volume of milk to pasteurization kills harmful microbes, thereby producing a consumable product.
• Method 600 may include more, fewer, or other steps. For example, steps may be performed in parallel or in any suitable order. While discussed as various components of system 100 performing the steps, any suitable component or combination of components of system 100 may perform one or more steps of the method.
• pressure tank 102 prevents oxidation of any introduced polyunsaturated fatty acids by providing an inert environment using pumped-in nitrogen gas. By first flushing the vessel holding the oil during the process and maintaining a flow of nitrogen, low oxygen levels are maintained, limiting oxidation. Inserting the funnel such that the stem extends at least halfway into the interior of the pressure tank ensures that the oil transferred to an oxygen-deprived portion of the pressure tank, e.g. into a layer of nitrogen.
• dispensing oil in line into to a flow of fluid food product prevents oil from being exposed to air when being added to fluid food product.
• the in line dispensing of oil prevents oxidation compared to conventional methods that add oil to a tank of fluid food product via an opening in the tank.
• an inline shear mixer to mix the oil and fluid food product creates micronized droplets of oil in the fluid food product.
• Using an inline mixer prevents the introduction of outside air into the mixing process.
• shear forces to create small droplets of the oil enhances its suspension in the fluid food product.
• the droplets remain separated from each other and away from oxygen rich environments. Additionally, micronized droplets may be more readily distributed in a volume of fluid food product.

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• Chemical & Material Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Mycology (AREA)
• Edible Oils And Fats (AREA)
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• 2018
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