GB1046516A - Improvements relating to fatty compositions - Google Patents

Improvements relating to fatty compositions

Info

Publication number
GB1046516A
GB1046516A GB2768563A GB2768563A GB1046516A GB 1046516 A GB1046516 A GB 1046516A GB 2768563 A GB2768563 A GB 2768563A GB 2768563 A GB2768563 A GB 2768563A GB 1046516 A GB1046516 A GB 1046516A
Authority
GB
United Kingdom
Prior art keywords
fatty
fat
solid
molten
shortenings
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
Application number
GB2768563A
Inventor
Adolf John Haighton
Egbert Jan Meyer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority to BE650420D priority Critical patent/BE650420A/xx
Application filed by Unilever PLC filed Critical Unilever PLC
Priority to GB2768563A priority patent/GB1046516A/en
Priority to NL6407833A priority patent/NL6407833A/xx
Priority to CH908864A priority patent/CH453867A/en
Priority to ES0301939A priority patent/ES301939A1/en
Priority to FI149064A priority patent/FI43521B/fi
Priority to DE19641492951 priority patent/DE1492951A1/en
Priority to AT597764A priority patent/AT250150B/en
Priority to NO15397964A priority patent/NO116271B/no
Priority to DK348164A priority patent/DK123272B/en
Publication of GB1046516A publication Critical patent/GB1046516A/en
Priority to NO216968A priority patent/NO117775B/no
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A23D7/05—Working-up characterised by essential cooling
    • 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
    • A23D7/001—Spread compositions
    • 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
    • A23D7/003—Compositions other than spreads
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up

Abstract

Solid and semi-solid fatty compositions (including shortenings, semi-plastic fats, margarine and butter) are prepared by cooling a suitable fat blend containing 0-25% of its weight of water, and if free from water not containing more than 40% of a liquid oil, so gradually from the molten condition to a temperature in the range 10-30 DEG C as to form a slurry in which the solids content of the fat is in the range 5-50% when measured at 20 DEG C., and comminuting the slurry so as to produce a composition in which the total crystal surface is not more than 100 sq. m. per c.c. of solid fat, and the major dimension of substantially all the crystals is not more than 15 microns. Aerated shortenings may be prepared by introducing an inert gas, e.g. N2, to the fatty composition just before the comminution stage. When preparing butter and margarine either an emulsion of a suitable aqueous phase (e.g. milk) with molten fat is cooled and comminuted as above, or the molten fatty phase can be cooled alone and then mixed with the aqueous phase just before the comminution treatment. Suitable fatty components are described, and apparatus in which the process may be carried out is also described.
GB2768563A 1963-07-12 1963-07-12 Improvements relating to fatty compositions Expired GB1046516A (en)

Priority Applications (11)

Application Number Priority Date Filing Date Title
BE650420D BE650420A (en) 1963-07-12
GB2768563A GB1046516A (en) 1963-07-12 1963-07-12 Improvements relating to fatty compositions
NL6407833A NL6407833A (en) 1963-07-12 1964-07-09
FI149064A FI43521B (en) 1963-07-12 1964-07-10
ES0301939A ES301939A1 (en) 1963-07-12 1964-07-10 Improvements relating to fatty compositions
CH908864A CH453867A (en) 1963-07-12 1964-07-10 Process for the preparation of solid or semi-solid edible fat compositions
DE19641492951 DE1492951A1 (en) 1963-07-12 1964-07-10 Process for the preparation of solid or semi-solid edible fat compositions
AT597764A AT250150B (en) 1963-07-12 1964-07-10 Process for the preparation of solid or semi-solid edible fat compositions
NO15397964A NO116271B (en) 1963-07-12 1964-07-10
DK348164A DK123272B (en) 1963-07-12 1964-07-11 Process for the preparation of a solid or semi-solid dough shortening agent from triglyceride mixtures and plants for carrying out the process.
NO216968A NO117775B (en) 1963-07-12 1968-06-04

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2768563A GB1046516A (en) 1963-07-12 1963-07-12 Improvements relating to fatty compositions

Publications (1)

Publication Number Publication Date
GB1046516A true GB1046516A (en) 1966-10-26

Family

ID=10263629

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2768563A Expired GB1046516A (en) 1963-07-12 1963-07-12 Improvements relating to fatty compositions

Country Status (10)

Country Link
AT (1) AT250150B (en)
BE (1) BE650420A (en)
CH (1) CH453867A (en)
DE (1) DE1492951A1 (en)
DK (1) DK123272B (en)
ES (1) ES301939A1 (en)
FI (1) FI43521B (en)
GB (1) GB1046516A (en)
NL (1) NL6407833A (en)
NO (1) NO116271B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0422712A2 (en) * 1989-10-09 1991-04-17 Unilever N.V. Process for manufacture of edible spreads and apparatus for the performance of said process

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE755789A (en) * 1969-09-11 1971-03-08 Dijk Nv A Van METHOD OF IMPROVING THE PROPERTIES OF FATS
ATE23096T1 (en) * 1981-08-10 1986-11-15 Unilever Nv EDIBLE FAT.

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0422712A2 (en) * 1989-10-09 1991-04-17 Unilever N.V. Process for manufacture of edible spreads and apparatus for the performance of said process
EP0422712A3 (en) * 1989-10-09 1991-09-04 Unilever Nv Process for manufacture of edible spreads and apparatus for the performance of said process
AU637407B2 (en) * 1989-10-09 1993-05-27 Unilever Plc Edible spread

Also Published As

Publication number Publication date
DE1492951A1 (en) 1970-01-15
AT250150B (en) 1966-10-25
CH453867A (en) 1968-03-31
NL6407833A (en) 1965-01-13
DK123272B (en) 1972-06-05
FI43521B (en) 1970-12-31
NO116271B (en) 1969-02-24
ES301939A1 (en) 1965-01-16
BE650420A (en)

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