GB2145634A

GB2145634A - A method and device for the entrapment of air or an inert gas in a liquid or liquid-solid mixture

Info

Publication number: GB2145634A
Application number: GB08420844A
Authority: GB
Inventors: Michael Cais; Dr Moshe Schimoni
Original assignee: LIDEX CORP Ltd
Current assignee: LIDEX CORP Ltd
Priority date: 1983-09-02
Filing date: 1984-08-16
Publication date: 1985-04-03
Also published as: DE3428967A1; FR2551359B3; ES296025U; AU3263984A; IT8422287A0; FR2551359A1; IL69645A0; JPS6097032A; GB8420844D0; ZA846095B; IL69645A; ES296025Y; KR850002039A; BR8404157A; IT1176602B

Abstract

Constituents are introduced into a receptacle (B) through which there slides a piston (A) connected at its lower part to at least one element (D) provided with a multi-channelled passage (C). By reciprocating the piston (A) in the receptacle (B), air or inert gas is entrapped into the liquid or liquid- solid mixture. Spring (E) assists in the reciprocation. The passage (C) diameter is preferably in the range 0.2 mm to 10 mm. The piston (A) may be guided and sealed against the receptacle (B) by an O ring (Fig. 2). <IMAGE>

Description

SPECIFICATION Method for the preparation of air-entrapped products and device therefor This invention relates to a simple method and device for the entrapment of gas in a mass. More particularly, the invention relates to a simple method and device for rapid entrapment of air or an inert gas in a liquid or liquid-solid mixture.

The entrapment of a gas in a liquid or liquid-solid mixture is a technique which is being increasingly used in various technical fields. The principal technical uses are in pharmaceutics and cosmetics (creams, ointments) and in food preparations such as whipped creams, beaten eggs, cocktails, malts, waffle, batter, pancakes and so forth.

In the operation of air entrapment, the liquid or liquid-solid mixture is present in droplets of microscopic or ultramicroscopic size. The particle size of the dispersed phase of most of the common systems is of the order of 1 to 20 u diameter. In most of the systems encountered, one of the liquids present is of an aqueous nature. A problem which exists in the operation of air entrapment is the subtle equilibrium prevailing in the system, wherein excess of entrapped air may destroy entrapped air may destroy entities formed by this operation. Most of the equipment for the achieving of air entrapment, requires a special design which emphasizes the principle of subjecting the liquid mixture to a very vigorous shearing action.

Generally this shearing action is attained by forcing the liquids under pressure through small orifices, or through close clearances between relatively fixed surfaces such as a valve plug and its seat. The product develops a very high velocity as it passes through such an extremely small opening. As a result of this velocity and of the frictional drag of material in actual contact with the surface of the valve plug and seat, high internal shearing forces are developed within the product and tend to break down the particle size of the dispersed phase.

Maintenance of this finely divided condition after cessation of the application of the mechanical force is quite difficult, because the liquid globules present in the system are subject to complete coalescence on contact. In order to maintain the stability of such systems, the incorporation of extraneous reagents to decrease the interfacial tension between the liquid phase is required. However for many systems foreign constituents might be undesirable.

It is an object of the present invention to provide a simple method and device for entrapment of a gas in a liquid or liquid-solid mixture. It is another object of the present invention to provide a simple method and device for entrapment of a gas in a liquid or liquid-solid mixture without the necessity for incorporating a foreign reagent to stabilize the system. Thus the invention consists in a method and device for rapid entrapment of air or an inert gas in a liquid or liquid-solid mixture, which consists in the introduction of the constituents into a receptacle through which there slides a piston connected at its lower part to at least one element provided with a multi-channelled passage, the entrapment of the air or inert gas occuring by reciprocating the said piston relative to the receptacle, the constituents and air being moved in and out through the multichannelled passage.

It has been found that the air-entrapped products obtained according to the present invention are characterized by an outstanding stability. Generally, the product of air-entrapped in a liquid or liquidsolid mixture appears as a foam which is in fact a gaseous dispersion, usually of air or an inert gas in a liquid as continuous phase, It is well known that in order to obtain the requisite degree of stability, a third compound in addition to the components present therein, is employed, generally in the range of 1% to 5% by weight of the components. The present invention is based on a reduction to practice of a function which correlates the various parameters involved in the system, which enables stable air-entrapped products to be obtained without the incorporation of any ingredient.The inventors have found that the efficiency of the air entrapment can be defined by the following function.

Yield of air entrapment = f(A0, V, Ap, V" Hc, V2, Ii, 12) wherein: Ac = cross section of each passage in the element.

Ap = cross section of the piston.

V = rate of piston movement.

V, volume of one component.

V2 = volume of the second component.

Ii = viscosity of one component.

2 = viscosity of the second component.

Hc height of the passage in the element.

The above function is also correlated to the temperature prevailing during the operation of air entrapment, it being known that a decrease of temperature, improves the physical properties of the air-trapped product.

The cross section of the passage can be selected in a broad range for instance, a diameter of between 0.2mm to lOmm, depending on the capacity of the constituents mixture as well as on the amount of air entrapped. An optimal diameter of each orifice in the multi-channelled element will determine the ease of passage of the constituents in the course of the air entrapment process. The cross section of the piston is not so critical, being actually a function of the capacity of constituents to be handled in the air entrapment operation.

The faster the rate of piston movement, the quicker will be the entrapment of the gas. This of course will also depend on the relative viscosities of the constituents. The height of the passage in the element will determine the degree of mixing of the constituents as well as the amount of gas entrapped. The higherthe passage in the element, the more intimate will be the mixing of the constituents during each movement of the piston, with a direct consequence on the rate of air entrapped.

The movements of the piston into the receptacle impart a certain pressure to the mass and as a consequence, a transfer occurs through the multichannelled element of the liquid constituents, air and solid particles which might be present among the ingredients.

One of the advantages of the method is the fact that it enables, on the spot, reconstitution of the air entrapped mixture by repeating the reciprocating movements of the piston with the mixture of the constituents, should there be a separation of the constituents for any unexpected reason.

The method is characterized by its simplicity and applicability for preparation of air-entrapped products on a small scale as well as on a iarge scale.

It has also been an advantage that it can be utilized by any person even without any experience. In view of the subtle equilibrium which exists in the system, it was generally considered that only those skilled in the art could prepare air-entrapped products, without spoiling the system, or obtaining undesirable products. The method can be utilized even in the kitchen for an instant preparation of various food products such as milk-shake, whipped cream, beaten eggs, and so forth.

Under certain conditions, it can be utilized for preparing various emulsions such as mayonnaise, mineral-oil adjuvants of liposomes.

The device is very simple and no problems are encountered in its manufacture. Also it can be easily washed and cleaned. It may be manufactured from any material of construction such as plastics material (polyvinyl chloride, polyethylene etc) or glass. In principle, even a suitable metal can also be utilized.

The new device and method according to the present invention is technically simple, expeditious and inexpensive and should be considered as an ideal method for preparing air-entrapped products.

The nature and versatility of the device will be hereafter described in more detailed manner by reference to the accompanying drawings, in which: Figure 1, is a schematic presentation of one embodiment in which a metallic spring assists piston movements in the receptacle.

Figure 2, is another embodiment wherein an 0ring seal is interposed between the outer surface of the piston and the inner surface of the receptacle.

Figure 3, is another embodiment wherein ground glass surrounds the entire outer surface of the piston.

The device shown schematically in Figure 1 consists of four main components: a receptacle (B), a piston (A) assisted by a metallic spring (E), which can be optionally enclosed by a cover (F), and an element (C) comprising a number of passages (D).

By reciprocating The piston within the receptacle, an operation assisted by the metallic spring, the constituents are mixed and together with air are forced through the passages in the upper part of the piston above the element (C). After a few movements a product with entrapped gas will result in the receptacle (B).

Figure 2 shows a variation of the device illustrated in Figure 1, wherein the movements of the piston (A) relative to the receptacle (B) are guided by sealing means in the form of an O-ring (O). In this Figure the other three components, as previously mentioned, are also present: receptacle (B), piston (A) and element (D) possessing a pluraltiy of passages (C).

Figure 3 represents another embodiment of the device according to the present invention, wherein the snug fitting of the piston (A) through the receptacle (B) is assisted by ground glass located around the inner part of the receptacle and the outer part of the piston. The element (C) possessing a number of passages (D) is located in the lower part of the piston.

Of course, the above mentioned Figures should be considered only as illustrative and are presented for a better understanding of the invention and operation thereof, since many variations can be conceived within the scope of the invention. Thus for instance, one, may consider utilization of more than one element with the multi-chanelled passage in any of the above devices. This type will be of particular use in case of a more viscous mixture of constituents wherein the gas entrapment process is more difficult.

The shape of the components of the device can be varied as required for any specific case. Also the volumes of the compartments above the element with the multi-channelled passage and below said element can be varied as required in each particular case according to the volumes of the constituents and air-entrapped product.

Among the various food products should be mentioned cold sweets such as mousses, ice creams, beaten eggs and so forth, wherein by the air which is entrapped, foaming occurs to give lightness such as in souffles. Egg whites are often used separately in hard meringues, which consist of air entrapped in egg whites, sugar and flavouring agents. Sometimes stach of various kinds is an important ingredient as a thickening agent in many desserts obtained in this manner.

While the invention will now be described in connection with certain preferred embodiments in the following Examples it should be understood that it is not intended to limit the invention to these particular embodiments. On the contrary it is intended to cover all alternatives, modifications and equivalents as may be included within the scope of the invention as defined by the appended Claims.

Thus the following Examples which include preferred embodiments will serve to illustrate the practice of this invention, it being understood that the particulars described are by way of example and for purposes of illustrative discussion of preferred embodiments of the present invention only without being limited thereo.

EXAMPLE 1 A cocktail drink was prepared in the device according to Figure 1.An amount of 200ml gin and 300ml vermouth were introduced into the receptacle. A few ice cubes were also inserted. After a few movements of the piston, a cold tasty cocktail beverage was obtained.

EXAMPLE 2 In a similar manner as in Example lan appetizer consisting of tomato juice was prepared. In this case some spices (salt, pepper) were also added to obtain the desired tasty drink.

EXAMPLE 3 In this experiment an ice cream-based milk shake was prepared in the device according to Figure 2.

Milk, ice cream, finely chopped nuts and small pieces of dried fruit were introduced into the receptacle. After a few movements of the piston a frothy drink was obtained.

EXAMPLE 4 Meringue cookies were prepared in the device according to Figure 2. Egg whites were introduced into the receptacle together with sugar. After a few movements of the piston the mass became stiff. It was removed and transferred in an oven as various forms of cookies which after 10 minutes get a brown colour on their surface.

EXAMPLE 5 In a similar manner as in the previous Example, an omelette mixture was prepared from eggs and some milk. After a few movements of the piston in the receptacle, a foamed mass was obtained which yielded a puffy mixture which by frying made a very tasty omelette.

1.A A method for the rapid entrapment of air or an inert gas in liquid of liquid-solid mixture, which consists in the introduction of the constituents into a receptacle containing a slidable piston having connected to its lower part at least one element provided with a multi-channelled passage, the air or inert gas being entrapped by reciprocating motion of the piston relative to the receptacle.

2. A method according to Claim 1, wherein the passage in the multi-channel element has a diameter in the range of 0.2mm to 1 Omm.

3. A method according to Claim 1 or 2 when applied to pharmaceuticals, cosmetics or food products.

4. A device for rapid entrapment of air or an inert gas in a liquid or liquid-solid mixture which comprises a receptacle containing a slidable piston connected at its lower part to at least one element having a multi-channel passage.

5. A device according to Claim 5, wherein the movement of the piston into the receptacle is assisted by a metallic spring.

6. A device according to Claim 4, wherein said metallic spring is enclosed by a cover.

7. A method for the rapid entrapment of air or inert gas in a liquid or liquid-solid mixture substantially as hereinbefore described.

8. A device for the rapid entrapment of air or inert gas in a liguid-solid mixture substantially as herein before described with reference to, and as shown in, any of Figs. 1 to 3 of the accompanying drawings.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. EXAMPLE 2 In a similar manner as in Example lan appetizer consisting of tomato juice was prepared. In this case some spices (salt, pepper) were also added to obtain the desired tasty drink. EXAMPLE 3 In this experiment an ice cream-based milk shake was prepared in the device according to Figure 2. Milk, ice cream, finely chopped nuts and small pieces of dried fruit were introduced into the receptacle. After a few movements of the piston a frothy drink was obtained. EXAMPLE 4 Meringue cookies were prepared in the device according to Figure 2. Egg whites were introduced into the receptacle together with sugar. After a few movements of the piston the mass became stiff. It was removed and transferred in an oven as various forms of cookies which after 10 minutes get a brown colour on their surface. EXAMPLE 5 In a similar manner as in the previous Example, an omelette mixture was prepared from eggs and some milk. After a few movements of the piston in the receptacle, a foamed mass was obtained which yielded a puffy mixture which by frying made a very tasty omelette.