GB639743A - Improvements in the manufacture of margarine - Google Patents

Improvements in the manufacture of margarine

Info

Publication number
GB639743A
GB639743A GB3096947A GB3096947A GB639743A GB 639743 A GB639743 A GB 639743A GB 3096947 A GB3096947 A GB 3096947A GB 3096947 A GB3096947 A GB 3096947A GB 639743 A GB639743 A GB 639743A
Authority
GB
United Kingdom
Prior art keywords
margarine
passage
emulsified
trays
warmed
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
GB3096947A
Inventor
Arthur Dacre Wilson
Henry Bowen Oakley
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
Lever Brothers and Unilever Ltd
Original Assignee
Unilever PLC
Lever Brothers and Unilever Ltd
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
Application filed by Unilever PLC, Lever Brothers and Unilever Ltd filed Critical Unilever PLC
Priority to GB3096947A priority Critical patent/GB639743A/en
Publication of GB639743A publication Critical patent/GB639743A/en
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

Abstract

639,743. Margarine. LEVER BROS. & UNILEVER, Ltd. Nov. 21, 1947, No: 30969. [Class 84] In making margarine, a stream of the fatty ingredients is mixed with a stream of the aqueous ingredients, the mixture simultaneously chilled and emulsified, the margarine so produced warmed without melting, e.g. to a temperature between 21 and 28‹ C., cooled, e.g. to a temperature between 10 and 20‹C., and thereafter mechanically worked. Liquid fat from a tank 1 and aqueous ingredients from a tank 2, fed in the required proportions through a conduit 5 are mixed, emulsified and chilled in a device 6 by passage through thin-walled nickel tubes surrounded by liquid ammonia, in which tubes are rotating blades, and the margarine there produced is passed into a crystallizing unit 8, through screens 10 therein, extruded as a ribbon by means of a fan-shaped nozzle 9 on to a moving steel band 11, is thereon warmed to 24‹ C. by passage of the band over warm water in trays 13 and cooled to 15 ‹ C. by passage of the band over cold water in trays 14, and is mechanically worked in a worm-extruder device 15
GB3096947A 1947-11-21 1947-11-21 Improvements in the manufacture of margarine Expired GB639743A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3096947A GB639743A (en) 1947-11-21 1947-11-21 Improvements in the manufacture of margarine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3096947A GB639743A (en) 1947-11-21 1947-11-21 Improvements in the manufacture of margarine

Publications (1)

Publication Number Publication Date
GB639743A true GB639743A (en) 1950-07-05

Family

ID=10315926

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3096947A Expired GB639743A (en) 1947-11-21 1947-11-21 Improvements in the manufacture of margarine

Country Status (1)

Country Link
GB (1) GB639743A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE950976C (en) * 1952-01-01 1956-10-18 Inst Lebensmitteltechnologie U Device for constant temperature control of chocolate and similar fatty masses in the confectionery industry with a narrow gap
US4590087A (en) * 1983-01-31 1986-05-20 Lever Brothers Company Fat having butter-like properties and a reduced tendency to develop graininess and process for producing such

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE950976C (en) * 1952-01-01 1956-10-18 Inst Lebensmitteltechnologie U Device for constant temperature control of chocolate and similar fatty masses in the confectionery industry with a narrow gap
US4590087A (en) * 1983-01-31 1986-05-20 Lever Brothers Company Fat having butter-like properties and a reduced tendency to develop graininess and process for producing such

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