GB461615A - Improvements in and relating to the production of margarine - Google Patents

Abstract

In the manufacture of margarine, the final product is given a viscosity of at least 36 centipoises at 50 DEG C., and at least 15 per cent higher than that of the original oil-fat mixture in the just molten condition by sufficiently finely distributing the aqueous phase in the oil-fat phase, an oil-soluble water-dispersing stabilizer being added to the oil-fat mixture. The desired dispersion of the aqueous phase may be obtained by emulsification which is continued until the desired value is attained, or where the dispersion is effected in a single operation, e.g. by atomizers, by determining the conditions of the operation by test. The aqueous phase may consist of an oil in water emulsion using which the desired viscosity is obtained with a less fine dispersion than required for water. In an example, in 85 kg. of a mixture of 65 per cent cocoa-fat, 25 per cent hard fat and 10 per cent of cotton-seed, soya, arachis or equivalent vegetable oil, 500 gm. of a stabilizer are dissolved, and 16 kg. of water or milk are atomized therein to give a viscosity of 36-60 centipoises at 50 DEG C. The mixture is cooled and ripened, left till the mass has an even-temperature and rolled between stone rollers at 12-16 DEG C. In a modification, 14 kg. of vegetable oil are finely distributed as a homogeneous emulsion in 16 kg. of skimmed milk, and the emulsion is atomized into 70 kg. of fat mixture containing 500 gm. of stabilizer and worked up as in the first example. In a further example, an emulsifying agent, e.g. one prepared as described in Specification 187,298, [Class 84], is added to the molten oils and fats and about 16 per cent of water or milk are distributed therein through an atomizer with an aperture of 0,1 mm. at a pressure of 250-300 atmos., or the water or milk may be added to the oil-fat mixture and the stabilizer and the mixture circulated by a rotary pump until a viscosity of 36 centipoises is produced.