WO2013026644A1 - Procédé de gaufrage de mise en forme d'une émulsion d'eau dans l'huile de consistance plastique - Google Patents

Procédé de gaufrage de mise en forme d'une émulsion d'eau dans l'huile de consistance plastique Download PDF

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Publication number
WO2013026644A1
WO2013026644A1 PCT/EP2012/064384 EP2012064384W WO2013026644A1 WO 2013026644 A1 WO2013026644 A1 WO 2013026644A1 EP 2012064384 W EP2012064384 W EP 2012064384W WO 2013026644 A1 WO2013026644 A1 WO 2013026644A1
Authority
WO
WIPO (PCT)
Prior art keywords
stamp
emulsion
cooled
contacting
contacted
Prior art date
Application number
PCT/EP2012/064384
Other languages
English (en)
Inventor
Johannes Krieg
Jonkheer Theodoor Hendrik Van De Poll
Original Assignee
Unilever N.V.
Unilever Plc
Hindustan Unilever Limited
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 N.V., Unilever Plc, Hindustan Unilever Limited filed Critical Unilever N.V.
Publication of WO2013026644A1 publication Critical patent/WO2013026644A1/fr

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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
    • A23D7/001—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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C59/00—Surface shaping of articles, e.g. embossing; Apparatus therefor
    • B29C59/02—Surface shaping of articles, e.g. embossing; Apparatus therefor by mechanical means, e.g. pressing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B44—DECORATIVE ARTS
    • B44B—MACHINES, APPARATUS OR TOOLS FOR ARTISTIC WORK, e.g. FOR SCULPTURING, GUILLOCHING, CARVING, BRANDING, INLAYING
    • B44B11/00—Artists' hand tools for sculpturing, kneading, carving, engraving, guilloching or embossing; Accessories therefor
    • B44B11/04—Artists' hand tools for sculpturing, kneading, carving, engraving, guilloching or embossing; Accessories therefor for embossing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B44—DECORATIVE ARTS
    • B44C—PRODUCING DECORATIVE EFFECTS; MOSAICS; TARSIA WORK; PAPERHANGING
    • B44C1/00—Processes, not specifically provided for elsewhere, for producing decorative surface effects
    • B44C1/24—Pressing or stamping ornamental designs on surfaces

Definitions

  • the present invention relates to a method of embossing or shaping a water-in-oil emulsion of plastic consistency, said method comprising the step of contacting the outer surface of the emulsion with a cooled stamp having a contacting surface temperature below -50°C.
  • water-in-oil emulsions that may suitably embossed or shaped by the present method include spreads, butter, kitchen margarines, bakery margarines and skin creams.
  • Water-in-oil emulsions such as butter, kitchen margarines and bakery margarines are typically produced in the form of rectangular blocks that are packaged in a wrapper. These rectangular blocks are produced by extrusion and have a rather unexciting appearance. It would be advantageous if the appearance of these emulsion blocks could be made more attractive by providing the product surface with an appealing design or pattern.
  • the surface of a plastic water-in-oil emulsion might be embellished with a design or a logo by stamping the surface with an embossing member.
  • stamping techniques it is not possible to produce well-defined images or patterns.
  • these conventional techniques suffer from the problem that the emulsion tends to adhere to stamp.
  • Spreads are another category of plastic water-in-oil emulsions and usually have a softer consistency than the aforementioned plastic emulsions. This softer consistency makes most spreads unsuitable for wrapper packaging. Instead, spreads are usually filled into tubs, following which the tub is provided with a lid, optionally after the tub has been hermetically closed with a seal. Often, the upper surface of the spread is irregular as the product tends to congeal very rapidly when it is filled into the tub. As a matter of fact it is not uncommon for protruding parts of the product surface to come into direct contact with the seal or lid when the seal or lid is placed onto the tub.
  • tub-filled spreads could be levelled before a seal or a lid is applied.
  • EP-A 0 023 746 describes a process for packaging margarine and similar products in containers which are closed by closure parts which are in contact with the product, wherein before the closure parts are placed on the surface of the portion inserted in the container, a pattern of small cavities is made in this surface and subsequently a closure part with a smooth inner side is pressed down against the edges of the surface surrounding the cavities. The aim of this process is to decrease adherence of the product to closure parts.
  • US 5,948,456 describes a method of moulding a food product, the method comprising the steps of:
  • the mould being at a sufficiently low temperature of -80°C or less such that when the mould is
  • the food product pressed against the food products, the food product retains its moulded shape and the food product is
  • GB 2 463 495 relates to the use of a cooled stamp for imparting a controlled surface finish to food products, such as aerated butter cream, without any of the product sticking to the stamping device. GB 2 463 495 further teaches that the stainless steel stamp may be cooled using liquid nitrogen.
  • the inventors have developed a method that enables embossing or shaping of plastic water-in-oil emulsions and that does not suffer from the aforementioned drawbacks. More particularly, the inventors have found that the aforementioned adhesion problems can be overcome very effectively by employing a stamp that has been cooled to cryogenic temperatures.
  • the present invention provides a method of embossing or shaping a water-in-oil emulsion of plastic consistency, said method comprising the step of contacting the outer surface of the emulsion with a cooled stamp having a contacting surface temperature below -50°C.
  • the present method offers the important advantage that well-defined images and patterns can be produced without difficulty. Furthermore, the present method can be operated for a prolonged period of time without the need for repeated cleaning of the stamp surface.
  • DRAWINGS Figure 1 a depicts a tub holding a spread shortly after filling of the tub, the top
  • Figure 1 b depicts the contacting of the top surface of the spread with a cooled stamp with a flat stamp surface
  • Figure 1 c depicts the tub holding the spread after the contacting with the cooled stamp, showing that the traces of the filling operation have been erased.
  • Figure 2a depicts a wrapper margarine that is not yet packaged in a wrapper
  • Figure 2b depicts the contacting of the surface of the margarine with a cooled
  • Figure 2c depicts the margarine after the contacting with the cooled stamp
  • the present invention relates to a method of embossing or shaping a water-in-oil emulsion of plastic consistency, said method comprising the step of contacting the outer surface of the emulsion with a cooled stamp having a contacting surface temperature below -50°C.
  • the emulsion has a plastic, i.e. non-liquid, consistency when the outer surface is contacted with the cooled stamp.
  • the present method does not emboss or shape the emulsion by congealing a liquefied emulsion against the cooled stamp surface.
  • shaping refers to any physical operation that changes the shape of the emulsion, e.g. by moulding or pressing.
  • the shaping of the emulsion in the present method involves pressing.
  • embssing refers to the act of impressing a relief or a design onto the surface of the emulsion.
  • plastic consistency refers to a state in which the emulsion is non- liquid, is shape-retaining and at the same time deformable.
  • stamp refers to a solid device having a flat, textured or image-carrying surface that is designed to engage with a plastic product to impress the surface characteristics of the stamp onto the surface of the plastic product.
  • stamp surface refers to the part of the stamp that comes into direct contact with the outer surface of the emulsion during the contacting of said outer surface with the stamp.
  • fatty acid esters include triglycerides, diglycerides, monoglycerides, phospholipids and sucrose polyesters.
  • the emulsion has a substantially higher temperature than the stamp surface when the outer surface of the emulsion is contacted with said stamp.
  • the surface area of the emulsion that it is contacted with the stamp has a surface temperature of at least -10°C, preferably of 0-40°C, when it is contacted with the cooled stamp.
  • the stamp surface preferably has a contacting surface temperature of less than - 60°C, more preferably less than -80°C and most preferably of less than -100°C when it is contacted with the outer surface of the emulsion.
  • the contacting surface temperature of the stamp surface exceeds -270°C when it is contacted with the emulsion.
  • the temperature of the stamp surface may increase during the contacting with the emulsion. Typically, however, the temperature of the stamp surface remains below - 50°C during the contacting with the emulsion surface. Even more preferably said surface temperature remains below -60°C, most preferably below -70°C during the contacting with the emulsion.
  • the contact time between the surface of the emulsion and the cooled stamp preferably is less than 3 seconds. More preferably, said contact time is less than 1 second, most preferably, less than 0.5 second.
  • the stamp surface is cryogenically cooled. Cryogenic cooling may suitably be achieved by contacting the stamp with, for instance, liquid nitrogen, liquid helium, liquid neon or solid carbon dioxide. Preferably, the cryogenic cooling is achieved by contacting the stamp with a liquid gas, most preferably liquid nitrogen.
  • the stamp surface is cooled continuously whilst it is operated to shape or emboss an emulsion.
  • the stamp surface is advantageously cooled by passing a cooling liquid, e.g. liquid nitrogen, through the stamp.
  • a cooling liquid e.g. liquid nitrogen
  • the stamp surface is made of a heat conducting material.
  • suitable heat conducting materials include metals, such as aluminium, silver, copper, iron, steel and alloys of these metals, aluminium being most preferred.
  • the cooled stamp does not penetrate the outer surface of the emulsion by more than 10 mm. Even more preferably during the contacting of the outer surface of the emulsion and the cooled stamp, the cooled stamp does not penetrate said outer surface by more than 5 mm, most preferably by not more than 2 mm.
  • the present method may suitably be employed to level off (flatten, episcopise) the surface of the emulsion or to form an embossed image or design on the surface of the emulsion.
  • a cooled stamp carrying a relief or a design may suitably be employed.
  • the present method may also suitably employ a cooled stamp having a largely flat stamp surface to level off the surface of the emulsion. As explained herein before, this embodiment of the invention is advantageously applied to level off the surface of an emulsion after it has been filled into a container and after it has congealed to a plastic consistency.
  • the emulsion that is to be shaped or embossed is contained in a container and at least a part of the top surface of the emulsion is contacted with the cooled stamp.
  • the stamp surface of the cooled stamp may be substantially flat so as to impress an essentially level surface. It is also feasible to level off the surface of the emulsion whilst at the same time embossing the emulsion with an image or a design.
  • at least 60%, more preferably at least 80% and most preferably at least 90% of the top surface of the emulsion in the container is contacted with the cooled stamp.
  • the levelling of the top surface of the emulsion in a container is particularly
  • the top of the container is subsequently sealed off with a thin sheet of material as it ensures that the sheet does not come into contact with the emulsion.
  • the levelling of the emulsion is also beneficial if the container comprises a tub and a lid (that can be used to close the tub) and if the tub and/or lid are transparent so that the emulsion can be viewed through the tub and/or the lid.
  • the water-in-oil emulsion of the present method typically contains at least 15 wt.% fat, said fat having a solid fat content at 20°C (N 2 o) of at least 20%. More preferably, the emulsion contains 20-90 wt.% of fat. Most preferably, the emulsion contains 35-85 wt.% of fat.
  • the present invention also relates to a shaped or embossed emulsion obtained by a method as described herein before.
  • the surface of a water-in-oil emulsion obtained according to the method of the invention comprises one or more designs selected from the list consisting of symbols, letters, numbers and depictions; and more preferably one or more readable letters and/or numbers.
  • Depictions are realistic or abstract representations leading to the recognition of one or more objects, such as plants, animals, vehicles. Symbols are defined as forms which do not correspond to specific letters, numbers, or depictions as defined, such as a musical notation, triangle and/or a decorative design.
  • Figures 1 a to 1 c describe an embodiment of the present method in which the top surface of a spread is himselfised by contacting it with a cooled stamp.
  • Figure 1 a shows the top surface 1 of a plastic spread that has been filled into a tub 2. The top surface 1 of the spread is irregular as a result of the filling of the product.
  • Figure 1 a shows a cooled stamp 3 with a stamp surface 4 that is totally flat.
  • Figure 1 b shows that the flat stamp surface 4 of the cooled stamp 3 is contacted with the irregular surface 1 of the plastic spread.
  • Figure 1 c shows the flat surface 5 of the spread that results from the contacting of the cooled stamp 3 with the surface 1 of the plastic spread.
  • Figures 2a to 2c describe an embodiment of the present method in which an image is impressed in the surface of a wrapper margarine.
  • Figure 2a shows a block of margarine 10 that is sitting on top of a sheet of wrapper paper 20. Also shown in Figure 2a is a cooled stamp 30 with a stamp surface 40 that carries a design.
  • Figure 2b shows that the stamp surface 40 of the cooled stamp 30 is contacted with the top surface of the margarine block 10.
  • Figure 1 c shows the image 50 that has been impressed in the margarine block 10 by the contacting with the cooled stamp 30.
  • the invention is further illustrated by the following non-limiting examples. EXAMPLES
  • a tub spread (Blue Band Goed Start®, Unilever, Netherlands) having a fat content of 38 wt.% was taken from the fridge and placed on a table. The surface of the spread showed the typical irregularities that result from the filling of the emulsion into the tub.
  • Example 1 was repeated, except that this time the stamp was cooled by placing it in a thermally insulated container with solid carbon dioxide. The results obtained were comparable to those described in Example 1 .
  • a wrapper kitchen margarine (Blue Band®, Unilever, Netherlands) having a fat content of 79 wt.% was taken from the fridge and placed on a table.
  • An aluminium stamp carrying a intricate image was immersed in liquid nitrogen for at least 5 minutes. Next, the stamp was taken out of the liquid nitrogen and softly pressed onto the top surface of the margarine for 0.5 second before being removed. The cooled stamp left a well-defined image on the margarine surface.
  • Example 3 was repeated except that this time the stamping operation was repeated 10 times within 20 seconds using the same stamp. In all cases a well-defined image was produced. The stamp was found to be absolutely clean after it had been used to emboss these products.
  • Example 3 was repeated, except that this time the stamp had been cooled to -18°C in a freezer. Irrespective of the contact time, the cooled stamp left a poorly defined image on the margarine surface. Furthermore, it was found that upon removal of the stamp pieces of margarine still clung to the stamp.
  • Example 5
  • Emulsion a was embossed with a stamp carrying an intricate relief in the form of the words 'Latta Frische', the number '100' and the '%' symbol on the stamp surface. Besides these markings the overall circular area of the stamp surface was flat.
  • Emulsions b) to e) were embossed with a stamp carrying an intricate relief in the form of the word 'FLORA' surrounded by decorative lines on the stamp surface. Besides these markings the overall circular area of the stamp surface was flat.
  • Emulsion f was embossed with a stamp carrying an intricate relief in the form of a depiction of a flower with detailed petals on the stamp surface. Besides these markings the overall rectangular area of the stamp surface was flat.
  • Emulsion g) was embossed with a stamp carrying an intricate relief in the form of the words 'Latta... und go!' on the stamp surface. Besides these markings the overall rectangular area of the stamp surface was flat. Said stamps were made of aluminium.
  • the embossing comprised the following method: the respective stamps were first immersed in liquid nitrogen for at least 5 minutes. Next, the stamp was taken out of the liquid nitrogen and softly pressed onto the top surface of the emulsion for approx 1 second before being removed.
  • Example 5 The method of Example 5 was repeated, except that this time a tub of ice cream (Kwini, "Us met vanillesmaak") having a fat content of approx 6 wt. % was taken from the refrigerator, placed on a table and stamped. Said ice cream was embossed with a stamp carrying an intricate relief in the form of the words 'Latta Frische', the number '100' and the '%' symbol on the stamp surface. Besides these markings the overall circular area of the stamp surface was flat.
  • a tub of ice cream Kermand, "Us met vanillesmaak” having a fat content of approx 6 wt. % was taken from the refrigerator, placed on a table and stamped. Said ice cream was embossed with a stamp carrying an intricate relief in the form of the words 'Latta Frische', the number '100' and the '%' symbol on the stamp surface. Besides these markings the overall circular area of the stamp surface was flat.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Confectionery (AREA)

Abstract

L'invention porte sur un procédé de gaufrage de mise en forme d'une émulsion d'eau dans l'huile de consistance plastique, lequel procédé comprend l'étape de mise en contact de la surface externe de l'émulsion avec un tampon refroidi ayant une température de surface de contact inférieure à -50°C. Le procédé selon l'invention présente pour avantage que des images et des motifs bien définis peuvent être produits sans difficulté. De plus, le procédé peut être utilisé pendant une période de temps prolongée sans la nécessité d'un nettoyage répété de la surface du tampon.
PCT/EP2012/064384 2011-08-24 2012-07-23 Procédé de gaufrage de mise en forme d'une émulsion d'eau dans l'huile de consistance plastique WO2013026644A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11178634.9 2011-08-24
EP11178634 2011-08-24

Publications (1)

Publication Number Publication Date
WO2013026644A1 true WO2013026644A1 (fr) 2013-02-28

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/064384 WO2013026644A1 (fr) 2011-08-24 2012-07-23 Procédé de gaufrage de mise en forme d'une émulsion d'eau dans l'huile de consistance plastique

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WO (1) WO2013026644A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1207552A (en) * 1968-06-14 1970-10-07 Leo Peters Method of and means for embossment and packaging of cold butter
EP0023746A1 (fr) 1979-07-30 1981-02-11 Unilever N.V. Procédé pour empaqueter de la margarine et analogue
EP0864256A2 (fr) 1997-02-20 1998-09-16 Unilever Plc Procédé de moulage de confiserie glacée
US5948456A (en) 1996-08-30 1999-09-07 Air Products And Chemicals, Inc. Method and apparatus for molding a food product
GB2463495A (en) 2008-09-16 2010-03-17 Steck Depositors Ltd A cooled food tamping device

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1207552A (en) * 1968-06-14 1970-10-07 Leo Peters Method of and means for embossment and packaging of cold butter
EP0023746A1 (fr) 1979-07-30 1981-02-11 Unilever N.V. Procédé pour empaqueter de la margarine et analogue
US5948456A (en) 1996-08-30 1999-09-07 Air Products And Chemicals, Inc. Method and apparatus for molding a food product
EP0864256A2 (fr) 1997-02-20 1998-09-16 Unilever Plc Procédé de moulage de confiserie glacée
GB2463495A (en) 2008-09-16 2010-03-17 Steck Depositors Ltd A cooled food tamping device

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