IE35119B1 - Emulsions - Google Patents
EmulsionsInfo
- Publication number
- IE35119B1 IE35119B1 IE400/71A IE40071A IE35119B1 IE 35119 B1 IE35119 B1 IE 35119B1 IE 400/71 A IE400/71 A IE 400/71A IE 40071 A IE40071 A IE 40071A IE 35119 B1 IE35119 B1 IE 35119B1
- Authority
- IE
- Ireland
- Prior art keywords
- liquid
- injected
- atmospheres
- fat
- pipe
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J13/00—Tanks for treating cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1516—Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/40—Mixing liquids with liquids; Emulsifying
- B01F23/41—Emulsifying
- B01F23/4105—Methods of emulsifying
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F25/00—Flow mixers; Mixers for falling materials, e.g. solid particles
- B01F25/30—Injector mixers
- B01F25/31—Injector mixers in conduits or tubes through which the main component flows
- B01F25/313—Injector mixers in conduits or tubes through which the main component flows wherein additional components are introduced in the centre of the conduit
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
- A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Refrigerator Housings (AREA)
- Grain Derivatives (AREA)
Abstract
1346645 Emulsifiers; preparing emulsions UMLEVER Ltd 19 April 1973 [1 April 1970] 25823/71 Headings B1C and B1V [Also in Divisions A2 and C5] An emulsion is prepared by injecting a first liquid into a stream of a second liquid, with a pressure difference between the liquids of at least 100 atmospheres (preferably 100-400 atmospheres). The pressure of the second liquid is 0.3 atmospheres above ambient pressure (preferably 1.5 atmospheres). The first liquid may be injected in the direction of flow of the second liquid, or inclined or counter to it, and is preferably injected as a cone. The second liquid is preferably in a pipe, for example circular or elliptical of such diameter that the cone does not touch the walls of the pipe. The length of the pipe downstream of the injection point is at least 20 times the diameter of the cone, preferably 20 times the diameter of the pipe. A number of injection points may be arranged in series or in parallel. Where the injection points are in series, doublewalled tubular coolers may be arranged between the injection points. The two liquids may be fatty and aqueous liquid, for example, an edible oil or fat and skim milk. The invention may be used to produce filled milk or reconstituted milk (e.g. from powdered skim milk and powdered butter fat), cream, cheese or yoghurt, in which case the skim milk is injected into the fat (see Division A2), or margarine, in which case the fat is injected into the skim milk (see Division C5). A 19% paraffin-methanol emulsion may be prepared by injecting paraffin into methanol which contains 1.25% nonionic emulsifier.
[GB1346645A]
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LU60639 | 1970-04-01 |
Publications (2)
Publication Number | Publication Date |
---|---|
IE35119L IE35119L (en) | 1971-10-01 |
IE35119B1 true IE35119B1 (en) | 1975-11-12 |
Family
ID=19726315
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IE400/71A IE35119B1 (en) | 1970-04-01 | 1971-03-29 | Emulsions |
Country Status (16)
Country | Link |
---|---|
JP (1) | JPS543882B1 (en) |
AT (1) | AT324101B (en) |
BE (1) | BE765177A (en) |
CA (1) | CA984656A (en) |
CH (1) | CH561563A5 (en) |
DE (1) | DE2115447C2 (en) |
FI (1) | FI52663C (en) |
FR (1) | FR2090503A5 (en) |
GB (1) | GB1346645A (en) |
IE (1) | IE35119B1 (en) |
IT (1) | IT991510B (en) |
LU (1) | LU60639A1 (en) |
NL (1) | NL7104406A (en) |
NO (1) | NO133608C (en) |
SE (1) | SE384143B (en) |
ZA (1) | ZA712101B (en) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU437571B2 (en) * | 1972-10-27 | 1973-07-03 | Sacho Shimamoto and Shizuko Izumi | Cheeselike foods and their production |
FR2442593A1 (en) * | 1978-03-10 | 1980-06-27 | Bongrain | Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould |
FR2555023A1 (en) * | 1983-11-17 | 1985-05-24 | Gallais Fromagerie L | Method for manufacturing cheeses with a stage of refining in a liquid with acid pH |
GB2154121A (en) * | 1984-02-16 | 1985-09-04 | Balfour Mfg | Skimmed milk product |
GB8412043D0 (en) * | 1984-05-11 | 1984-06-20 | Unilever Plc | Low fat spread |
FR2573959B1 (en) * | 1984-12-05 | 1988-07-01 | Paris Coop Laitiere Centrale | HYPOLIPIDIC AND LOW ENERGY VALUE LACTIC PRODUCT, AS WELL AS ITS MANUFACTURING METHOD |
SE466185B (en) * | 1990-05-31 | 1992-01-13 | Aedellivsmedel Produkter Ab | COOKING GRADES AND FOOD PRODUCTS CONTAINING COOKING GRADES |
DK175144B1 (en) * | 1990-06-13 | 2004-06-14 | Sanchez Penate Jose Sa | Method and apparatus for making a dairy product |
GB2246942A (en) * | 1990-08-17 | 1992-02-19 | Unilever Plc | Oil in water emulsion; spread; process and equipment |
GB2273234B (en) * | 1992-12-11 | 1997-03-26 | Waterford Creamery Ltd | Dairy products |
DE102005005817A1 (en) * | 2005-02-07 | 2006-08-10 | Ihrke, Klaus | Milk or milk products comprises animal fats replaced by vegetable fats or oils |
AT505145B1 (en) * | 2007-12-20 | 2008-11-15 | Berglandmilch Registrierte Gen | METHOD FOR TREATING CHEESE |
US8772212B2 (en) | 2008-08-07 | 2014-07-08 | Conopco, Inc. | Liquid personal cleansing composition |
SI2332422T1 (en) | 2009-12-11 | 2012-12-31 | Creta Farm Societe Anonyme Industrial And Commercial Trading As Creta Farm S.A. | Cheese alternative product and method for producing the same |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1741230U (en) * | 1957-01-14 | 1957-03-14 | Richard Roeck | MIXER. |
FR1253405A (en) * | 1960-01-22 | 1961-02-10 | Hoechst Ag | Process for intimately and continuously mixing two liquid phases |
DE1203233B (en) * | 1964-02-25 | 1965-10-21 | Beteiligungs & Patentverw Gmbh | Process for making emulsions |
-
1970
- 1970-04-01 LU LU60639D patent/LU60639A1/xx unknown
-
1971
- 1971-03-29 IE IE400/71A patent/IE35119B1/en unknown
- 1971-03-29 NO NO711170A patent/NO133608C/no unknown
- 1971-03-30 DE DE2115447A patent/DE2115447C2/en not_active Expired
- 1971-03-30 FI FI710902A patent/FI52663C/en active
- 1971-03-30 CA CA109,070A patent/CA984656A/en not_active Expired
- 1971-03-31 IT IT68089/71A patent/IT991510B/en active
- 1971-03-31 ZA ZA712101A patent/ZA712101B/en unknown
- 1971-03-31 SE SE7104206A patent/SE384143B/en unknown
- 1971-04-01 NL NL7104406A patent/NL7104406A/xx unknown
- 1971-04-01 AT AT275571A patent/AT324101B/en not_active IP Right Cessation
- 1971-04-01 JP JP2003271A patent/JPS543882B1/ja active Pending
- 1971-04-01 CH CH475371A patent/CH561563A5/xx not_active IP Right Cessation
- 1971-04-01 BE BE765177A patent/BE765177A/xx not_active IP Right Cessation
- 1971-04-01 FR FR7111540A patent/FR2090503A5/fr not_active Expired
- 1971-04-19 GB GB2582371*A patent/GB1346645A/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
AT324101B (en) | 1975-08-11 |
GB1346645A (en) | 1974-02-13 |
NL7104406A (en) | 1971-10-05 |
JPS543882B1 (en) | 1979-02-28 |
FI52663B (en) | 1977-08-01 |
CA984656A (en) | 1976-03-02 |
IT991510B (en) | 1975-08-30 |
DE2115447A1 (en) | 1971-11-11 |
LU60639A1 (en) | 1970-06-02 |
SE384143B (en) | 1976-04-26 |
NO133608C (en) | 1976-06-02 |
BE765177A (en) | 1971-10-01 |
FI52663C (en) | 1977-11-10 |
FR2090503A5 (en) | 1972-01-14 |
DE2115447C2 (en) | 1983-01-27 |
CH561563A5 (en) | 1975-05-15 |
ZA712101B (en) | 1972-11-29 |
NO133608B (en) | 1976-02-23 |
IE35119L (en) | 1971-10-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
IE35119B1 (en) | Emulsions | |
KR830005654A (en) | Method for producing a composition containing cheese for making dessert | |
ES321433A1 (en) | Improvements introduced in the manufacture of liquid food products. (Machine-translation by Google Translate, not legally binding) | |
US5135768A (en) | Non-dairy creams and process of making | |
US4447463A (en) | Process for producing a butter/margarine blend product | |
KR840000184A (en) | Food manufacturing method | |
JPS5326803A (en) | Whipping oil-in-water type fatty oil emulsion | |
KR900701172A (en) | Flavor Delivery System for Nonfat Foods | |
GB1277802A (en) | Improvements in or relating to foodstuffs | |
JP2019025454A (en) | Emulsifier for foamable oil-in-water type emulsion composition | |
ES358638A1 (en) | Preparation of foodstuffs containing a high content of emulsified fat | |
FR2017282A1 (en) | Emulsions containing non milk fats for use in cheese - preparation | |
JP2788178B2 (en) | Oil-and-fat-containing food in a sealed container and its production method | |
JPS62106840A (en) | Composite emulsion and its preparation | |
GB1318045A (en) | Process for the production of powdered food products | |
ES390986A1 (en) | Cream powder | |
GB316850A (en) | An improved food product | |
US2839277A (en) | Means for destabilizing cream | |
CZ282569B6 (en) | Process for preparing an article from emulsified fat | |
FR2413038A2 (en) | Butter prepn. by mixing fat and viscous aq. phase - using milk fat subjected to molecular distn. to reduce cholesterol content | |
US2536137A (en) | Frozen food product and method of making the same | |
KR910017946A (en) | Chocolate using W / O type emulsion and its manufacturing method | |
GB1295872A (en) | ||
FR2156503A1 (en) | Cream mfr - from milk and anhydrous milk fatty matter | |
JP6614129B2 (en) | Ultra-low oil-in-water emulsion |