IE35119L - Producing emulsions - Google Patents

Producing emulsions

Info

Publication number
IE35119L
IE35119L IE710400A IE40071A IE35119L IE 35119 L IE35119 L IE 35119L IE 710400 A IE710400 A IE 710400A IE 40071 A IE40071 A IE 40071A IE 35119 L IE35119 L IE 35119L
Authority
IE
Ireland
Prior art keywords
liquid
injected
atmospheres
fat
pipe
Prior art date
Application number
IE710400A
Other versions
IE35119B1 (en
Original Assignee
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 Ltd filed Critical Unilever Ltd
Publication of IE35119L publication Critical patent/IE35119L/en
Publication of IE35119B1 publication Critical patent/IE35119B1/en

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]
IE400/71A 1970-04-01 1971-03-29 Emulsions IE35119B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LU60639 1970-04-01

Publications (2)

Publication Number Publication Date
IE35119L true IE35119L (en) 1971-10-01
IE35119B1 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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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
IE35119B1 (en) 1975-11-12
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

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