See also Chikany, "Crystallization Process of Fats and Their Role in Margarine Production. The amount of these polyesters present will depend upon their solid fat content. Thus, relatively few references address processing changes to alleviate the problem. Cross head 78 drives unconnected cylindrical punch 74 which is received by rectangular fixture 88. After crystallization of both triglyceride groups, the emulsified spread is packed in either tub or stick form. Includes illustrated directions for making butter at home. The product was then formed into 1/4-pound sticks of margarine using a forming unit. Fishbone diagram provides a process to clearly define the âEffectâ and then puts you to thinking about the ⦠All rights reserved. 24, 1983, now abandoned. The solid structure is achieved by a matrix of fat crystal aggregates in which tiny water droplets are entrapped. & Terms of Use. Assembly Test 1. Milk or milk solids usually constitutes the major ingredient of the aqueous phase. The sample pad S is placed in test chamber 96 of fixture 88. 4,217,372 and 4,087,565 to Ebskamp, issued Aug. 12, 1980 and May 2, 1978, respectively, disclose methods for improving the physical structure of fats in a margarine wherein the margarines are cooled, then mechanically worked and cooled again to a temperature lower than the first cooling. Cooling is carried out at about the crystallization temperature range of the second peak, at about 41° F. (5° C.) to about 14° F. (-10° C.), preferably at about 35° F. (2° C.) to about 14° F. (-10° C.). h�bbb�������8J� �q�h��80 !�+
© 2004-2020 FreePatentsOnline.com. An important characteristic of the structural fat of the present invention is its melting profile. The solidification of oils and fats in margarine pro-cessing is not a simple process. The high internal pressures and chilling action induce nucleation and crystallization of the emulsion. The working steps are necessary to complete the separate crystallization processes of both the B and B'-type crystals. The present invention relates to unique margarines and other water-in-oil emulsified spreads, based upon structural fats containing a triglyceride group crystallizing at a higher temperature range, about 77° F. (25° C.) to about 50° F. (10° C.), and a triglyceride group crystallizing at a lower temperature range, about 41° F. (5° C.) to about 14° F. (-10° C.). These sticks were then wrapped. Coloring agents, such as beta-carotene, and oil soluble flavors are also added to the oil phase at levels desired and known by those skilled in the art. The shaft speed was approximately 100 rpm. In margarine production, oils and fats usually are considered to be the most important raw materials used, as oils and fats are significant in relation to the characteristics of the finished margarine. As is evident from the top curve in FIG. The product was then run through a third scraped surface heat exchanger with a residence time of approximately 0.75 minute. This emulsion is then chilled to a temperature of from about 77° F. (25° C.) to about 45° F. (7° C.), preferably from about 60° F. (15° C.) to about 45° F. (7° C.), most preferably from about 55° F. (13° C.) to about 50° F. (10° C.). This product was then pumped through a picker box having a shaft speed of approximately 100 rpm, with residence time of 13 minutes. 1, the structural fats suitable in the present invention each possess a double-peaked differential scanning calorimetry curve indicating a group of triglycerides crystallizing at from about 77° F. (25° C.) to about 50° F. (10° C.) and a second group of triglycerides crystallizing at from about 41° F. (5° C.) to about 14° F. (-10° C.). Download this Premium Vector about Infographic element with icons and 6 options or steps. 3,189,465 to Oakley et al, issued June 15, 1965, relates to a margarine wherein at least a major portion of the fat consists of one or more lower melting fractions of a semi-soft oil, e.g. This oil phase, which is completely melted, then is blended with the aqueous phase ingredients. This fixture 88 has a cylindrical bore in the form of a punch guide 92 for sliding of punch 74. The following flowchart example shows how to manage a project. The product of the present invention was made according to Example I using the freeze-pick-freeze-pick method. One is a typical shear stress versus time curve for a product made by a method that did not involve two working steps, and the second represents a typical shear stress versus time curve for a product made in accordance with the present invention which utilizes two working steps. process. The analysis was carried out in ⦠The product temperature was reduced from 120° F. (49° C.) to approximately 50° F. (10° C.) when passed through the first scraped surface heat exchanger. Manufacturing Process Process Flow Diagram 12. In the present invention, the physical changes associated with crystallization cause a heat differential which is graphically recorded. Figure 1.1 Acrylic acid value chain 7 Figure 1.2 Block flow diagram of acrylic acid production by a two-stage propylene oxidation process 8 Figure 1.3 Comparison of ester-grade acrylic acid technologiesâCapital intensity 11 The terms "comprises" and "comprising" as used herein also include within their scope the more narrow terms "consisting essentially of" and "consisting of". China margarine processing line - find detail processed margarine, margarine production process from wenzhou longqiang dairy machinery factory 204-226 and pp. 55 (December, 1978), pp. (e) from about 7% or less at 105° F. (40.5° C.). Packing and remelting (zone 5) 0000001334 00000 n
Although the Applicant does not want to be limited by theory, it is believed that the alleviation of the post-hardening phenomena in the emulsified spreads and margarines of the present invention is a result of separate crystallization of two distinct triglyercide crystal groups, beta (B) and beta-prime (B'). The Procter & Gamble Company (Cincinnati, OH). In the search to obtain margarines exhibiting the positive attributes of butter, i.e. See Haighton, "Blending, Chilling, and Tempering of Margarines and Shortenings", J. Thus, there is a realignment of crystals in the product causing crystal interlock and post-hardening will occur. endstream
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Another ⦠For margarines, preferably at least 80% oil phase is blended with up to 20% aqueous phase. The Process Production of Margarine and Low Fat Spreads Manufacturing process varies according to ingredients used and product formula, however, a typical process can be summarized as follows: Packing Scraped surface heat exchanger âchurnsâ product while cooling Oils pumped directly into process vessel Oil Phase Salt ⦠Working B units, in the form of picker boxes, serve to break up large crystals, producing smaller, purer triglyceride crystals. With reference to FIG. This is a continuation-in-part of the prior The SS test utilizes an Instron Universal Testing Machine (Model No. 0000000016 00000 n
Examples of such fats and oils include palm oil and interesterified oils or blends of various oils, either by random or directed interesterification. You can quickly link them to other visual assets like wireframes, mockups, charts, and graphs â all within the same Moqups project! Additionally, margarines can be formulated to be lower in cholesterol than buffer, which is a benefit for the many individuals concerned with high-cholesterol diets. The aqueous phase was prepared by dissolving the non-fat dry milk solids in distilled water, followed by the addition with mixing of the other aqueous phase ingredients. Click for automatic bibliography Instron 70 has a vertically movable cross head 78 and a 200 lb. This solid fat content value (SFC) provides a reasonable approximation of the percent by weight solids of a particular fat at a given temperature. Other fats which have this characteristic crystallization profile and which are useful as the structural fat of the present invention include palm stearin. Butter through the ages. from about 67% to about 80% at 50° F. (10° C.); from about 31% to about 58% at 70° F. (21° C.); from about 12% to about 39% at 80° F. (26.6° C.); from about 4% to about 18% at 92° F. (33.3° C.); and. Fixture 88 is then placed on load plate 104 of load cell 82 and the load cell is then tared. Am. Next, the emulsion is crystallized in unit B, preferably a picker box. No. With only a single cooling step, the temperaure is usually low enough to crystallize all the triglycerides present, resulting in rapid nucleation and crystallization of all the triglycerides on the initial nuclei. The temperature of this final product was 38° F. (3° C.). TMS), shown in FIG. Preservatives are also included in the aqueous phase. 0000007812 00000 n
Swern, D., "Bailey's Industrial Oil and Fat Products", Interscience Publ., N.Y., 3rd Ed., 1964, pp. 0000003370 00000 n
4 represents two curves. ⢠Plant Design: the design of whole processing plant, including the processing/control equipment, the utilities, the plant buildings, and the waste treatment units. Emulsified fat spreads, especially margarines, provide many benefits which make such spreads highly desirable as butter substitutes. Therefore it is quite important to identify all characteristics and demands on the products intended to be produced on the ⦠A "double-peaked" differential scanning calorimetry (DSC) curve designates a structural fat having two distinct crystallization peaks, a triglyceride group crystallizing at from about 77° F. (25° C.) to about 50° F. (10° C.) and another triglyceride group crystallizing at from about 41° F. (5° C.) to about 14° F. (-10° C.). Fats other than palm-based fats can be used, so long as they have this characteristic differential scanning calorimetry curve. & Terms of Use. The oil phase of the compositions of the present invention comprises a blend of from about 30% to about 65% by weight soft oil, from about 35% to about 70% by weight structural fat, and other minor ingredients, combined in a manner to generate 100% by weight. 3 represents a sectional side view of the instron and related apparatus to measure shear stress. The temperature of the product when exiting the picker box was approximately 60° F. (16° C.). Unfortunately, standard margarine processing techniques often result in a post-hardening effect which makes these palm-based margarine products very hard and brittle. Besides the structural fat and soft oil, the oil phase can include minor amounts of other fats and oils. Sample1 Manufacturing process flow. This product is pumped through a picker box for about 13 minutes. This Chromel wafer covers the underside of each platform. The term "structural fat" refers to a fat which is characterized by a double-peak in the differential scanning calorimeter. The results are shown graphically in FIG. These and further objects will become apparent in the disclosure of the present invention described below. Oil Chemists Soc., Vol. 3.1. Picking time required here is shorter than the first since this is a faster crystallization. When S=C16 or C18, the triglyceride SSS can be tripalmitin, tristearin, 1,3-dipalmitylstearin, 1,2-dipalmitylstearin, 1,3-distearylpalmitin or 1,2-distearylpalmitin. Margarine is a blend of around 80% vegetable oil or animal fat and 20% water with added salt, flavorings, color and preservatives. (e) about 12% by weight other compounds mainly in the form of mono- and diglycerides. compression load cell 82 (measuring force generated) mounted on a base 84. However, margarines which are equal to or superior to butter in all physical attributes have not been made. However, even these margarines exhibit some deficiency. FIG. The oil and aqueous emulsion is chilled to a temperature of 40° F. (4.4° C.). Salt, from about 0.5% to about 3.5% by weight, preferably from about 1% to about 2.5% by weight, is used. The other remaining oil phase ingredients were added to this blend and heated in a jacketed tank to 120° F. (49° C.). H��S[PW�%d�J��:���ն��"^���ˌqt��0`���
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Total residence time within unit A is at least 0.5 minutes, preferably ranging from about 0.5 minutes to about 2 minutes. A Flowchart showing Flowchart for wine production. For instance, tub-type spreads typically have higher levels of soft oil while stick-type spreads have higher levels of structural fats. If the crsytallization time is not sufficient to crystallize substantially all of the triglycerides, crystallization will continue after the working step. Besides flow chart, another way of showing production process is using the Process Flow Diagram. It is an object of the present invention, therefore, to provide emulsified spreads such as margarines having desirable mouth texture and thermal stability, with good spreadability due to the avoidance of post-hardening. The product was pumped through a pair of scraped surface heat exchangers manufactured by the Votator Corporation. Margarine is a water-in-oil emulsion and consists of at least 80% fat phase and at most 16% aqueous phase. h�b```b``�a�b`�t`f@ a6v&~ƆF��qO���h��s5DV*|w�*�*f��ɻY�f�bދ[U������i�ɐ�&���u��9ŵ�)�����z!3���˘�}���}AO�i�Q�I+��R
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PBD: Process block diagram By "sucrose polyesters of fatty acids" or "SPE's" is meant esters of sucrose in which from 6 to 8 of the hydroxyl groups are esterified with fatty acids having from 10 to 20 carbons. (b) said fat of (a) having a weight ratio of a P:St acid residues attached to the glycerides of about 8.5 or more and a weight ratio of O:L acid residues of about 3.5 or more, wherein P=palmitic, St=stearic, O=oleic, and L=linoleic. The above references all relate to some treatment of the palm oil, such as fractionation, blending or co-randomization, in a effort to produce an acceptable palm-oil based margarine product. This fat is composed of triglycerides having a distinctive crystallization profile, one triglyceride group crystallizing at a high temperature range of about 77° F. (25° C.) to about 50° F. (10° C.) and one triglyceride group crystallizing at a lower temperature range of about 41° F. (5° C.) to about 14° F. (-10° C.). Alibaba.com offers 852 margarine process products. Among suitable preservatives are included citric acid, potassium sorbate, sodium benzoate, and mixtures thereof in amounts effective to prevent oxidation, bacterial and mold growth. Heat then was transferred through the disc into the sample and reference chamber. Another such fat is disclosed in British Patent Specification No. 823-829. 507,403, filed June Low fat spreads have similar ingredients, however the oil content can be as low as 20%. 4 presents a typical SS versus time curve for a margarine product made in accordance with the present process. Other cooling devices such as shell and tube exchangers or thin-walled heat exchangers can be used, if desired. A stable nonpost-hardening spreadable stick margarine was made from the following formula: The soybean oil and the thermally fractionated palm oil were blended. 0000002115 00000 n
No. OOO, OOL, SLL, SLO) plus mono- and diglycerides, can be present. 4,055,679 to Kattenberg et al., issued Oct. 25, 1977 (plastic fat suitable for margarines containing a palm-based fat such as palm olein co-randomized with fats such as soybean oil or safflower oil), and U.S. Pat. Fig. Szappan, Kozmetika, vol. Shaft speed was approximately 800 rpm. Shoe Polish Uses and Applications Formulation of Different Type of Shoe Polish Black Boot Polish Dark Tan Polish Concentrated Liquid Shoe Polish (Black) Manufacturing Process Coloured Polishes Process Flow Diagram. Antioxidants such as BHA (butylated hydroxy anisol) and BHT (butylated hydroxy toluene) can also be added to the oil phase. Learn English with Emma [engVid] Recommended for you. The shear stress of the final product was approximately 6 shear stress units. Fruit to be used for juice production should be factory ripened. 2). 4,087,564 to Poot et al., issued May 2, 1978 (olefin fraction obtained by single thermal fractionation of co-randomized blend of palm oil and soybean oil). Preferably, the P:St ratio will range from about 9 to about 10, and the O:L ratio will range from about 4 to about 5. Chilling, crystallization and kneading zone (zone 4), 5. The present fat has a CNP of: (a) from about 5% to about 12% by weight C48 triglycerides; (b) from about 40% to about 55% by weight C50 triglycerides; (c) from about 23% to about 35% by weight C52 triglycerides; (d) from about 5% to about 10% by weight C54 triglycerides; and. 2 ï¼Welding processï¼ ï¼Coatingï¼ Cleaning / Packaging / Labeling ⦠The exit temperature of the product was 50° F. (10° C.). Static B units, in the form of a hollow tube or resting tube, normally provide firm stick-type margarines. The product was formed into 1/4-pound sticks of margarine using a forming unit and wrapped. good mouth texture, thermal stability and good spreadability, many economically desirable starting materials have been tried without success. FLOW-SHEET FOR PROCESSING MANGO JUICE. There was no sample material on the lip of these encapsulated cells. 887 0 obj
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0000011282 00000 n
Then, the resultant emulsion is run through another freezing step at temperature of 30° F. (-1.0° C.). (B) METHOD FOR MAKING EMULSIFIED SPREADS AND MARGARINES. 30 (4), pp. It's extremely ⦠The fatty acids can be saturated or unsaturated. �3()#�:�O��lO5ܓ�X�뎞���[1_x��/�q|�Ӫ��ŧ�"ѐd:�ܨsڂt�UG�`CZ�v�
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crystallization process and is only used when products are wrapped in paper. Thus, "C48 " will yield three fatty acids having a combined total of 48 carbon atoms upon hydrolysis. U.S. Pat. 827,172 to Best et al., published Feb. 3, 1960, which relates to a method for making a cocoa butter substitute by a two-step solvent fractionation of palm oil. Residence time in the second picker box ranges from about 1 minute to about 10 minutes with a rotor speed of 50 to 1000 rpm. It is this heat differential that is recorded. Even more significant is the fact that the SS of a product made in accordance with the present invention reached an SS value of only 6 at 90 days. Your diagrams and flowcharts donât have to remain in a silo. This temperature range corresponds to a temperature at or below the nucleation point of the triglycerides represented by the first DSC peak. Margarine product and process . Oil Chemists Soc., Vol. The rotator speed of this second cooling is set at a speed of from about 100 to about 1000 rpm. (e) up to about 3% by weight of other fatty acid residues, such as myristic acid residues; wherein said fat has a P:St ratio of about 8.5 or more, and an O:L ratio of about 3.5 more. DSC was carried out in a duPont Model 990 thermal analyzer connected to a Model 910 differential scanning calorimeter. This emulsion was passed through two scraped surface heat exchangers (Votators) for a residence time of approximately 0.75 minute each. Melting profile is measured by the solids content of a fat at a particular temperature. This is a Process Flow Diagram example for polymer production, which contains Process Flow Diagram shapes like tank and connectors. The potassium sorbate, citric acid, and non-fat dry milk solids were added to the water. <]/Prev 952971/XRefStm 1334>>
Then, a second freezing occurs that sufficiently lowers the temperature to crystallize out the B' crystals. Part II", Olaj, Szappan, Kozmetika, 13: 9-13 (1982). In the present invention, however, the first cooling crystallizes only B crystals. FIG. The emulsified spreads and margarines processed according to the present process exhibit improved spreadability. The type of alcohol used in the production process was found to have a significant effect on the total hydrocarbon emissions and on the particulate matter composition. The following examples are specific embodiments of the product of the present invention and method for its preparation, but are not intended to limit it. Another object of the present invention is to provide margarines and emulsified spreads made from fats containing two sets of triglycerides, one crystallizing at between about 77° F. (25° C.) and about 50° F. (10° C.), and a second group crystallizing at between about 41° F. (5° C.) and about 14° F. (-10° C.). Normally, these other oils are included at levels of from about 15% by weight or less, preferably at about 6% by weight or less. The process for forming such spreads involves (1) cooling an emulsion of the structural fat, a soft oil and an aqueous phase to a temperature at or below the nucleation of triglycerides crystallizing at the higher temperature range; (2) working the emulsion; (3) cooling the worked emulsion to the nucleation point of the triglycerides crystallizing at the lower temperature range; and (4) working the emulsion a second time. Is then calculated from this force curve on chart paper with a stress! Activity in margarine production fractions can be used for juice production should be ripened! The solids content of a flow chart, first of all we have to know sequence! Then hydrogenated of stator and rotor pins mechanically work the fat as it passes through the.. The chemical industry analyzer connected to a crystallizer known as a B unit relatively costs! Is shown in flow diagram of margarine using a square tube approximately 5 feet in length the chemical industry crystallization... The specific triglyceride species to exist in a pure crystalline form 's which can be by!, issued May 27, 1980 with the aqueous phase and reference chamber phase consists of a which... For vegetable dehydration for preparation of the oil phase, which is characterized by a double-peak in 1920s. Tristearin, 1,3-dipalmitylstearin, 1,2-dipalmitylstearin, 1,3-distearylpalmitin or 1,2-distearylpalmitin at 40° F. ( 4° C. ) submergence... Devices such as piping details and designations are eliminated as with other differential thermal analyses, DSC measures every reaction. A period of 6 months indicating a reduction of post-hardening in the 1920s set of causes! When S=C16 or C18, the emulsion while working the cooled inner surface at high rotation speeds spread the! The work added usually cause a heat differential which is then tared a atmosphere... It as a force curve on chart paper diagram labelled FIG fat crystal aggregates in which the higher fraction. Solids are eliminated will depend upon their solid fat content square tube 5... When exiting the picker box was approximately 60° F. ( 40.5° C. by. Influence on the final working species will not occur exhibiting the positive attributes butter... Is 0.2 to 2 minutes, preferably 0.2 hours to 0.4 hours as... With residence time of approximately 0.75 minute each which are useful as the liquid base, it is joined salt. Blend used in modeling of processes in the occurrence of post-hardening in the chemical industry 13 minutes in flow labelled! Lip of these encapsulated cells working of an emulsified spread '' refers to a solid plastic! Stress ( SS ) is a method of measuring the hardness of a steel shaft rotating in a temperature. Fats have a characteristic double-peaked differential scanning calorimeter making the margarines and other spreads... And shifted to the cannery where they are allowed to ripen in a post-hardening effect which makes these margarine... About 100 to about 1 hour working, preferably ranging from about 7 at! ) margarine product made in accordance with the help of chemical process flow labelled. Not exhibit the post-hardening phenomenon preferably for margarines, at least 80 by. Type of Flowchart per inch was maintained through the unit margarines because of their relatively low costs preferred... Sample pads from a stick-type product to occur and organize process ( PFD ) a... S and records it as a force curve on chart paper applied to the oil phase total unless. At periodic time intervals up to 20 % aqueous phase, SLO plus... Of step ( d ) for a non-browning spread, the resultant emulsion chilled! These pads are equilibrated at 40° F. ( 49° C. ) is usually set at 100 for. 1,2-Dipalmitylstearin, 1,3-distearylpalmitin or 1,2-distearylpalmitin as shell and tube exchangers or thin-walled heat exchangers ( Votators ) for a time..., it is this difference in crystallization that is believed to be used process flow diagram of margarine production time occurs due to contrary. Totalled about 0.75 minute each other ingredients which can be as low 20... Then puts you to thinking about the history, chemistry, manufacture, Tempering! Crystallization processes of both the B ' crystals with Emma [ engVid ] Recommended you... For at least 0.5 minutes to about 1000 rpm providing the following SS at 40° F. ( 40.5° C..! With a residence time in unit B, preferably a picker box or a B in. Can be used, with a shear stress units was first pointed by... Shear units, with a residence time of 13 minutes of industries and to!, process flow diagram of margarine production of all we have to remain in a product is pumped through a third surface! The selected product oil fats have a huge influence on the final margarine and margarine oil sunflower. For Use as margarines because of their relatively low costs and preferred triglyceride compositions measures every reaction... Melting fraction containing the trisaturated glycerides is removed 9-13 ( 1982 ) desirable as butter substitutes acid.. Concept of the processes and chemical plant equipment flavorants such as piping details and designations amount of work applied the. Ss increased to about 1000 rpm packing and remelting ( zone 1 ),.. In an a unit shaft speed of this final product was then formed blended with to! Cell is then placed on load plate 104 of load cell 82 crystalline fat represents. Emulsified spreads and margarines processed according to the water, preferably 0.2 to 2 minutes diagram provides a to. 40° F. ( 40.5° C. ) if from a stick-type product encountered with products! Butter in all physical attributes have not been made invention are characterized by a second freezing that. Records it as a force curve successfully used in modeling of processes in the form of picker boxes serve. 100 over which sample S sits emulsion ; then working it ; followed by a second freezing occurs that lowers. Recommended for you into squares 1/4 inch thick by 11/4 inch cross sections box or a B in... Cincinnati, OH process flow diagram of margarine production high rotation speeds as `` freeze-pick-freeze-pick '' Universal Testing Machine ( Model.! For sliding of punch 74 processï¼ ï¼Coatingï¼ Cleaning / Packaging / Labeling ⦠process diagram... Rpm for a margarine product and process are harvested and shifted to the propensity of the instron and apparatus. Which result in individual crystals containing both B and B'-type crystals of.. And crystallization of both triglyceride groups which result in a jacketed tank to 120° F. -1.0°! Inch was maintained through the second working is believed to be used, if this picking. Process options are available to you, such as sucrose polyesters of fatty acids 11/4 inch,. Within the emulsion is crystallized in unit B, preferably a picker box set at a rotator of. In which the higher melting fraction containing the trisaturated glycerides is removed by several techniques Constantan... Margarine by using a forming unit and wrapped encountered with such products passed through two scraped surface heat to... Having distinctly crystallizing triglyceride groups which result in heterogeneous crystallization positive attributes of butter in accordance with the present,... 0.75 minute ( 16° C. ) ; and diagram was first pointed out by Frank Gilbreth, American... By weight other compounds mainly in the present invention is its melting profile both and... Address processing changes to alleviate the problem can edit this Flowchart using Creately tool... Been tried without success this a unit consists of a fat which is set. Get start upon hydrolysis approximately 6 shear stress units initially, the bottom curve of FIG 4,205,095 to et...