GB639743A - Improvements in the manufacture of margarine - Google Patents
Improvements in the manufacture of margarineInfo
- 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
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
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
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)
| 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 |
-
1947
- 1947-11-21 GB GB3096947A patent/GB639743A/en not_active Expired
Cited By (2)
| 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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