GB736710A - Improvements in or relating to the continuous production of margarine and similar fat emulsions - Google Patents
Improvements in or relating to the continuous production of margarine and similar fat emulsionsInfo
- Publication number
- GB736710A GB736710A GB398053A GB398053A GB736710A GB 736710 A GB736710 A GB 736710A GB 398053 A GB398053 A GB 398053A GB 398053 A GB398053 A GB 398053A GB 736710 A GB736710 A GB 736710A
- Authority
- GB
- United Kingdom
- Prior art keywords
- homogenized
- margarine
- emulsion
- continuous production
- relating
- 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
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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
736,710. Margarine production. AKTIEBOLAGET SEPARATOR. Feb. 12, 1953, No. 3980/53. Class 84. In the continuous production of margarine and the like, the fat emulsion is heated to a temperature above the solidifying point but not substantially exceeding the melting point, so that crystals remain, and the emulsion is homogenized, the crystals being thereby disintegrated and forming nuclei of crystallization for a subsequent cooling. Homogenizing may be effected in two stages, with an interval between the two stages; part of the emulsion may be diverted and homogenized, led back into the other part and the mixture further homogenized. The cooling which follows the homogenizing may be effected with the apparatus of Figs. 2 and 3, the homogenized emulsion being fed upwards from a slot 13 as a band 300 mm. wide and 0.5-1.5 mm. thick through cold water flowing down from an inlet 7 to an outlet 11, and the solidified band being led off by way of a perforated channel 15 for packing.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB398053A GB736710A (en) | 1953-02-12 | 1953-02-12 | Improvements in or relating to the continuous production of margarine and similar fat emulsions |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB398053A GB736710A (en) | 1953-02-12 | 1953-02-12 | Improvements in or relating to the continuous production of margarine and similar fat emulsions |
Publications (1)
Publication Number | Publication Date |
---|---|
GB736710A true GB736710A (en) | 1955-09-14 |
Family
ID=9768523
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB398053A Expired GB736710A (en) | 1953-02-12 | 1953-02-12 | Improvements in or relating to the continuous production of margarine and similar fat emulsions |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB736710A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3993580A (en) * | 1974-05-13 | 1976-11-23 | Scm Corporation | Continuous production of hydrated lipids |
WO2019020222A1 (en) * | 2017-07-24 | 2019-01-31 | Unilever N.V. | Process for mixing liquid edible oil and a melted edible fat |
-
1953
- 1953-02-12 GB GB398053A patent/GB736710A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3993580A (en) * | 1974-05-13 | 1976-11-23 | Scm Corporation | Continuous production of hydrated lipids |
WO2019020222A1 (en) * | 2017-07-24 | 2019-01-31 | Unilever N.V. | Process for mixing liquid edible oil and a melted edible fat |
US11510418B2 (en) | 2017-07-24 | 2022-11-29 | Upfield Europe B.V. | Process for mixing liquid edible oil and a melted edible fat |
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