Other such margarines are disclosed in U.S. Pat. United States Patent 4568556 ... "Crystallization Processes of Fats & Their Role in Margarine Production, Parts I, II & III", Olaj. The product was formed into 1/4-pound sticks of margarine using a forming unit and wrapped. Am. Thus, there is a realignment of crystals in the product causing crystal interlock and post-hardening will occur. PROCESS FLOW DIAGRAM OVERVIEW P2131 Automated Field Steam Sterilizer. METHODS FOR MEASURING PROPERTIES OF OILS USED IN EMULSIFIED SPREADS AND. This product was then pumped through a picker box having a shaft speed of approximately 100 rpm, with residence time of 13 minutes. To start with this PFD template, just click Use this Template. However, margarines which are equal to or superior to butter in all physical attributes have not been made. The exit temperature from the picker box was approximately 60° F. (16° C.). A churn-free process for producing a spreadable dairy product includes the steps of: providing a cream having a fat content in the preferred range of approximately 38-42% butterfat; concentrating the cream to increase the fat content to at least 80% butterfat; processing the cream through a homogenizer such that the cream is … The product was then passed into a third scraped surface heat exchanger where its temperature was reduced from 60° F. (16° C.) to 32° F. (0° C.). That temperature was maintained through the second scraped surface heat exchanger to allow for an adequate period of crystallization to occur. %%EOF good mouth texture, thermal stability and good spreadability, many economically desirable starting materials have been tried without success. The second "picking" took place in a picker box, residence time of approximately 3.6 minutes and a flow rate of 107 lbs./hr. A stable nonpost-hardening spreadable stick margarine was made from the following formula: The soybean oil and the thermally fractionated palm oil were blended. (a) from about 3% to about 9% by weight SSS triglycerides; from about 32% to about 50% by weight SOS triglycerides; from about 6% to about 12% by weight SSO triglycerides; from about 20% to about 32% by weight SOO/SLS triglycerides; up to 24% other glycerides, mainly other positional isomer triglycerides and mono- and diglycerides; wherein S=saturated C16 or C18 fatty acid residue, O=oleic acid residue, and L=linoleic acid residue; and. 2. For stick-type products, the emulsified spread, margarines in particular, either can be extruded or molded into bars via techniques known to those in the art. The product of the present invention was made according to Example I using the freeze-pick-freeze-pick method. 204-226 and pp. Fixture 88 also has a cylindrical bore in the form of die 100 over which sample S sits. Thermal process phosphoric acid manufacture, as shown schematically in Figure 1.2, involves three major steps: (1) combustion, (2) hydration, and (3) demisting Mid-palm oil fraction fats are known in the art as cocoa butter extenders or substitutes. ndustry specific process diagram Application Description AD/Offshore-EN Rev. The preferred structural fat comprises a mixture of the following combined in a manner to generate 100% by weight: (b) from about 32% to about 50% by weight SOS triglycerides; (c) from about 6% to about 12% by weight SSO triglycerides; and. The other remaining oil phase ingredients were added to this blend and heated in a jacketed tank to 120° F. (49° C.). The term "structural fat" refers to a fat which is characterized by a double-peak in the differential scanning calorimeter. copending patent application Ser. Process Flow Diagram widely used in modeling of processes in the chemical industry. Other ingredients which can be present in the oil phase include emulsifiers. The emulsion is discharged from unit A at a temperature of from about 65° F. (18° C.) to about 45° F. (7° C.). This is usually done at temperatures above 110° F. (43° C.), preferably at temperatures of 120° F. (49° C.) to 140° F. (60° C.). No. The processing parameters, such as emulsion temper-ature, agitation, flow rate of emulsion, cooling temperature Loading ... How to describe a process - Duration: 22:49. This tube is cooled externally by liquid ammonia, brine or other refrigerants. The product was pumped through a pair of scraped surface heat exchangers manufactured by the Votator Corporation. No prior registration needed. A cooling rate of 5° C./minute was used and a sensitivity of 0.5 millicalories per inch was maintained. The solid structure is achieved by a matrix of fat crystal aggregates in which tiny water droplets are entrapped. 3 represents a sectional side view of the instron and related apparatus to measure shear stress. It is this heat differential that is recorded. For instance, tub-type spreads typically have higher levels of soft oil while stick-type spreads have higher levels of structural fats. 3.1. For a non-browning spread, the milk solids or reducing sugars in the milk solids are eliminated. 866 22 The solidification of oils and fats in margarine pro-cessing is not a simple process. FIG. Chromel and Alumel wires are connected to the underside of the Chromel wafers, with the resultant Chromel/Alumel thermocouple used to directly monitor the sample temperature. Margarines spread more easily than butter. Among the emulsifiers useful in the present invention are mono- and diglycerides, lecithin, and polyoxyethylene sorbitan monoesters such as TWEEN® 60 and TWEEN® 80, at levels of from about 0.01% to about 10% by weight of the spread, preferably from about 0.1% to about 0.5% by weight of the spread. The aqueous phase was then added to the oil phase, and the temperature of this emulsion was maintained at approximately 120° F. (49° C.). Preferably, from about 45% to about 60% of the soft oil is combined with from about 40% to about 55% of the structural fat in order to form the oil phase of a margarine. With the help of Chemical Process Flow Diagram engineers can easily specify the general scheme of the processes and chemical plant equipment. Privacy Policy startxref Working B units, in the form of picker boxes, serve to break up large crystals, producing smaller, purer triglyceride crystals. Next, the emulsion is crystallized in unit B, preferably a picker box. Oil Chemists Soc., Vol. Examples of such fats and oils include palm oil and interesterified oils or blends of various oils, either by random or directed interesterification. Swern, D., "Bailey's Industrial Oil and Fat Products", Interscience Publ., N.Y., 3rd Ed., 1964, pp. VP Online provides hundreds of diagram templates to help you get start. This solid fat content value (SFC) provides a reasonable approximation of the percent by weight solids of a particular fat at a given temperature. 4,205,095 to Pike et al., issued May 27, 1980. For instance, positional isomers can be determined by Argentation thin-layer chromatography (Argentation). Load cell 82 measures the force required to punch through pad S and records it as a force curve on chart paper. Another parameter useful in defining the triglyceride composition of the preferred structural fat is the fatty acid composition (FAC), especially in terms of the P:St acid residues ratio and the O:L acid residues ratio. Preferably for margarines, at least 80% by weight oil phase is blended with up to 20% by weight aqueous phase. Tub-type products are removed and cut into sticks having 11/4 inch cross sections. endstream endobj 872 0 obj <> endobj 873 0 obj <> endobj 874 0 obj [/Separation/PANTONE#20362#20C/DeviceCMYK<>] endobj 875 0 obj <>stream 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. One nuclei are formed, larger particles (crystals) are then formed. 4 presents a typical SS versus time curve for a product made without the last working or "pick" step and one made by the process of this invention. It is believed that this mixture of pure B and B' crystals, rather than a mixture containing B and B'-tending triglycerides, provides the present spreadable products. This second working is believed to be responsible for attaining a uniform triglyceride crystal size for the secondary triglyceride group. Additionally, Argentation indicates that up to about 24% by weight other compounds, mainly in the form of other positional isomer triglycerides (e.g. 2 represents a flow diagram of the method for making margarines and other emulsified spreads of the present invention. 507,403, filed June The preferred fats of the present invention include a palm oil mid-fraction prepared by double thermal fractionation of palm oil. Among suitable preservatives are included citric acid, potassium sorbate, sodium benzoate, and mixtures thereof in amounts effective to prevent oxidation, bacterial and mold growth. 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.). The emulsified spreads and margarines of the present invention comprise from about 60% to about 90% by weight of an oil phase and from about 10% to about 40% by weight of an aqueous phase combined in a manner to produce 100% by weight of the composition. Fixture 88 is then placed on load plate 104 of load cell 82 and the load cell is then tared. 0000008203 00000 n The rotor rotates at speeds of from about 50 to about 1000 rpm. A stick margarine was produced from this emulsion in the following manner: The product was metered from the jacketed tank using a metering pump set at a flow rate of 100 lbs/hour. less than about 7% at 105° F. (40.5° C.). Instron 70 has a vertically movable cross head 78 and a 200 lb. 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