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WO1993010665A1 - Procede de production d'une emulsion huileuse et appareil pour sa mise en ×uvre - Google Patents

Procede de production d'une emulsion huileuse et appareil pour sa mise en ×uvre Download PDF

Info

Publication number
WO1993010665A1
WO1993010665A1 PCT/DK1991/000376 DK9100376W WO9310665A1 WO 1993010665 A1 WO1993010665 A1 WO 1993010665A1 DK 9100376 W DK9100376 W DK 9100376W WO 9310665 A1 WO9310665 A1 WO 9310665A1
Authority
WO
WIPO (PCT)
Prior art keywords
component
lipid component
butter
temperature
aqueous
Prior art date
Application number
PCT/DK1991/000376
Other languages
English (en)
Inventor
Carsten Ole Rasmussen
Original Assignee
Niro A/S
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 Niro A/S filed Critical Niro A/S
Priority to PCT/DK1991/000376 priority Critical patent/WO1993010665A1/fr
Publication of WO1993010665A1 publication Critical patent/WO1993010665A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J17/00—Kneading machines for butter, or the like
    • 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 OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR 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 OR 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
    • A23D7/04—Working-up
    • A23D7/05—Working-up characterised by essential cooling
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/27—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices
    • B01F27/271—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices with means for moving the materials to be mixed radially between the surfaces of the rotor and the stator
    • 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
    • B01F2025/91—Direction of flow or arrangement of feed and discharge openings
    • B01F2025/912—Radial flow
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/27—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices
    • B01F27/271—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices with means for moving the materials to be mixed radially between the surfaces of the rotor and the stator
    • B01F27/2711—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices with means for moving the materials to be mixed radially between the surfaces of the rotor and the stator provided with intermeshing elements

Definitions

  • the invention relates to a process for producing a solid water-in-oil emulsion, such as butter or margarine, having a water content exceeding 30%, from an aqueous component and a lipid component, and a plant suited for carrying out the process.
  • a solid water-in-oil emulsion such as butter or margarine
  • butter In the production of butter, whether this is done by traditional churning of cream or by making use of a butter machine in which the butter is formed by the whipping of cream, the butter is obtained with a water content ranging from 12 to 23% by weight, typic ⁇ ally with a water content of 16% to 17%, and in prac ⁇ tice it ' has not been possible to alter the butter forming process proper so as to thereby directly obtain stable products with a water content greater than 23%.
  • Conventional butter is typically marketed with a fat content of 82% and a water content of about 16% while the remainder, approximately 2%, consists of salt and proteins. Similar proportions between fat and water exist in conventional margarine.
  • an aqueous com ⁇ ponent is emulsified in a lipid component at a tem ⁇ perature at which the latter is in a molten state, emulsifiers being added, preferably onoglycerides and the like, together with other additives in. order to obtain an emulsion which after cooling to a state of complete or partial crystallization of the lipid com ⁇ ponent constitutes a product to be used in the same manner as conventional butter or margarine, but which has a considerably reduced content of fat.
  • An example of such a process according to which the aqueous com ⁇ ponent is produced with a particularly high content of milk proteins is disclosed in published DK patent application No. 3895/75.
  • EP patent applications Nos 00 98 663 and 00 98 664 relate to processes in which a churning pro ⁇ cess is effected so that the resulting product has substantially the same water content as the oil-in- water emulsion used as the starting material. This is achieved by carrying out the churning at a temperature at which the fatty phase is completely or partially crystallized. Moreover, the use of emulsifiers appears to be indispensable in order to achieve the desired result.
  • the product obtained by said two EP patent applications consists, however, of a network of aggre ⁇ gated fat as well as encapsulated and free aqueous phase and, therefore, it has a minor resemblance to commercial butter and margarine products than desired. Furthermore, the presence of a large proportion of free aqueous phase that is not encapsulated in the fatty phase causes that the keeping qualities of the product are comparatively poor because the product is par ⁇ ticularly prone to attacks from microorganisms and drying.
  • EP patent application No. 0 279 498 relates to an edible plastified dispersion containing less than 35% fat constituting the continuous phase. Also this product is produced by inversion of an oil-in-water emulsion and from the information in the description and claims of the application it can be concluded that the product is only obtainable by the incorporation of emulsifiers, such a monoglycerides which as mentioned above might be undesirable.
  • 1 525 315 deals with a process for the production of butter and margarine products in which an aqueous component with a viscosity of from 2000 to 20,000 centipoises is emulsified with the lipid component by a mixing operation thereof at a tem ⁇ perature at which the fatty substance of the lipid com- ponent is neither in a crystalline state nor in a molten state. It is stated that if the temperature is so low that the fats are partially crystallized, the obtained product has a sandy or curdled, unpleasant character, while a too high temperature results in the formation of an oil-in-water emulsion.
  • an aqueous com ⁇ ponent whose viscosity has been brought to the desired value by the addition of casein and/or caseinate, it is necessary that the pH-value of the - aqueous phase as well as its salt content are greater than the standards generally desired.
  • a pH-value in the range of 7 or more is thus required to obtain the necessary viscosity increasing effect of the casein- caseinate, while it is desirable to make use of pH-values in the range from 5 to 7 in respect of the keeping qualities and flavour of the final product.
  • the necessary amount of salt is so large that the re- suiting product cannot be marketed as "unsalted".
  • the product obtained by the process described in the paper apparently necessarily contained such high pro ⁇ portion of calcium-reduced skimmilk powder that it can hardly be termed butter.
  • low-fat butter can be obtained by a process in which an aqueous solution of lactic acid concentrate is added to the butter during or before kneading thereof followed by an addition of an aqueous milk protein solution while the butter passes through a mixing zone.
  • this process does not necessitate a recycling of the pro ⁇ duct, but the separate introduction of lactic acid and the aqueous lactic protein solution makes the process operational complicated and put certain limitations as to the possibility of obtaining a "natural" product.
  • a process for producing a solid water-in-oil emulsion such as butter or marga ⁇ rine, having a water content exceeding 30%, from an aqueous component and a lipid component, in which said lipid component is passed once through a mixing zone, comprising distributing by injection at several sites mutually spaced apart upstream of said mixing zone into a flow of the lipid component at a temperature at which a substantial portion of the fatty substance of the lipid component is in a crystalline state, the aqueous component at a temperature not exceeding the tempera ⁇ ture which would cause said portion of the fatty sub ⁇ stance of the lipid component that is in a crystalline state to leave this state, following which the flow of the lipid component, into which the aqueous component has been injected, is subjected to an intensive mixing under conditions particularly involving displacing and shearing forces, which process
  • the invention is based inter alia on the re- cognition that the aqueous component can be dispersed sufficiently finely in the solid, partly crystalline lipid component so as to obtain a stable solid emulsion without using emulsifiers or viscosity increasing agents, - provided the above defined operational condi- tions are fulfilled.
  • the first step of the process injection of the aqueous component into the lipid component, has turned out to be decisive o ⁇ the result, in that it is not possible by the intensive mixing -operation to obtain a distribution of the aqueous component if this has not previously been encapsulated in small cavities in the lipid component.
  • the aqueous component is preferably distributed so extensively in the lipid component by the intensive mixing operation that the individual droplets thereof have a diameter typically ranging between 5 ⁇ and lO ⁇ , corresponding to a typical droplet size of the aqueous phase in conventional butter.
  • lipid component is in this context used as including both pure fatty substances, such as butter fat or other animal or vegetable, possibly hydrogenated fatty substances and fats having a disperse aqueous phase, such as conventional butter or margarine.
  • the fatty substance of the lipid component may typically include a mixture of fats solid and liquid at usual temperatures of storage and usage.
  • the preferred lipid component is butter having a water content in the range of 12 to 23% by weight, since this is the water content with which butter is ordinarily obtained and since the process according to the invention has been tested primarily with such a starting material.
  • the process generally may be carried out with a favourable result, provided that prior to the injection of the aqueous component into the lipid component and the subsequent intensive mixing operation the temperature of both com ⁇ ponents be in the range from 10 to 20°C.
  • the temperature of the butter used as the lipid component is at approximately 15°C and the temperature of the aqueous component a little lower, at approximately 13°C, in order to com.- pensate for generation of heat during the mixing operation.
  • the butter may thus be used at a temperature at which it is obtained directly from a butter machine or churn.
  • buttermilk and skimmilk as used herein comprises not only the native product but also products made by reconstitution using water and buttermilk powder and/or skimmilk powder in various ratios.
  • the process according to the invention provides for obtaining a product which in an organoleptical sense is completely satisfactory and has a great resemblance to conventional butter or margarine pro ⁇ ducts.
  • the invention further relates to an apparatus for carrying out the process, said apparatus com ⁇ prising an intensive mixer in which the material to be processed is passed through slots in closely adjacent walls having a high mutual velocity difference in a direction transverse to the direction of the slots, and a supply conduit to the mixer for a flow of lipid component, the fat of which substantially oc- curs in a crystalline state, and mounted coaxilly with- in the supply conduit at least one pipe provided with perforations said pipe being connected with a source for aqueous component for injecting the aqueous com ⁇ ponent into various spots spaced apart in the flow of lipid component during its flowing through the supply conduit.
  • the pipe provided with perforations and mounted coaxially within the supply conduit, enables an even distribution into the flow of lipid component and at the same time does not hamper the flowing of said li- quid component through the supply conduit.
  • Mixers which in particular exert an action of the desired type are the ones in which the material to be processed flows through slots in closely adjacent walls having a high mutual velocity difference in a direction transverse to the direction of the slots.
  • An example of an embodiment of such a mixing apparatus will be described in the following.
  • FIG. 1 very schematically and partially in cross-section and in a somewhat reduced scale illus- ⁇ trates an embodiment of an apparatus according to the invention
  • Fig. 2 is a schematical cross-section through the apparatus illustrated in Fig. 1, as shown in line II-II in Fig. 1.
  • Fig. 1 illustrates an intensive mixer 1 with a housing 2 mounted on an electric motor 3 on the drive shaft on which a rotor 4 is secured.
  • said rotor includes a disc carrying cylindrical coaxial walls 5.
  • the illustrated embodiment has two such cylindrical walls with a somewhat different diameter. Slots 6 are provided in both of said walls by drill- ing in the axial direction. As it appears from Fig. 2, this technique provides for obtaining very sharp- edged slots, thereby improving the function of the apparatus.
  • the illustrated embodiment includes a stator member formed as an integral part of the housing 2 and which has three coaxial walls 7 provided with slots 8 (see Fig. 2) of the same type as slots 6 in walls 5 of the rotor.
  • the integral stator has three walls encircling or position- ed between the walls of the rotor, but the number of said slots carrying walls may obviously be larger or smaller, provided the walls of the rotor and the stator be alternately positioned at a very short distance.
  • a supply conduit 9 is connected with housing 2 of the intensive mixer and communicates with a source (not shown) for lipid component with a sub ⁇ stantial content of crystalline fat as explained above.
  • Said source may for instance be a positive pressure pump supplying conventional butter directly from a butter machine or churn at a temperature approximately at 15°C.
  • Supply conduit 9 accommodates a pipe 10 for injecting the aqueous component, having a number of perforations 11 distributed throughout the length of the pipe.
  • Pipe 10 is connected with a source (not shown) for the supply of the aqueous component under pressure.
  • rotor 4 is made to rotate, e.g. at a velocity of some 1000 rpm.
  • the lipid component e.g. conventional butter at 15°C
  • the aqueous component is pressed through said perforations, thereby forming cavities filled with the aqueous component in the passing flow of the lipid com ⁇ ponent.
  • the butter was pumped through the supply conduit of the mixing apparatus and during its passage therethrough the aqueous component was being pumped through the perforated pipe 10 at a temperature approximately at 12°C.
  • composition of the aqueous component in each individual example and the composition of the resulting products appear from the following Table:

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Emulsion huileuse, par exemple du beurre ou de la margarine, présentant une teneur relativement faible en matières grasses, et produite par émulsionnement d'un constituant aqueux constitué de babeurre, de lait écrémé ou d'eau, dans un constituant contenant des matières grasses, et à une température à laquelle plus de la moitié de la substance grasse se trouve dans un état cristallin. On réalise l'émulsionnement d'abord en injectant le constituant aqueux dans le constituant gras en écoulement à plusieurs endroits espacés les uns des autres, puis en soumettant le constituant gras en écoulement à une opération de mélange, notamment par déplacement et cisaillement. On règle la température de manière à conserver l'état cristallin de la substance grasse. L'appareil de mise en ÷uvre du procédé comprend un tuyau (10) doté d'une multiplicité de perforations (11) permettant l'injection du constituant aqueux dans le constituant gras, et monté dans la conduite d'alimentation (9) d'un appareil de mélange (1).
PCT/DK1991/000376 1991-12-03 1991-12-03 Procede de production d'une emulsion huileuse et appareil pour sa mise en ×uvre WO1993010665A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/DK1991/000376 WO1993010665A1 (fr) 1991-12-03 1991-12-03 Procede de production d'une emulsion huileuse et appareil pour sa mise en ×uvre

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/DK1991/000376 WO1993010665A1 (fr) 1991-12-03 1991-12-03 Procede de production d'une emulsion huileuse et appareil pour sa mise en ×uvre

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WO1993010665A1 true WO1993010665A1 (fr) 1993-06-10

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005032703A1 (fr) * 2003-10-01 2005-04-14 Debio Recherche Pharmaceutique S.A. Dispositif et procede pour la fabrication de particules
EP1475143A3 (fr) * 2003-05-09 2005-07-06 IKA - Werke GmbH & Co. KG Dispositif pour disperser ou homogénéiser
EP1511546A4 (fr) * 2002-05-10 2005-08-03 Bristol Myers Squibb Co Systeme de cristallisation utilisant une homogeneisation
WO2007095969A1 (fr) 2006-02-22 2007-08-30 Compagnie Gervais Danone Procédé de fabrication d'un lait fermenté
GB2442340A (en) * 2006-09-28 2008-04-02 Nof Corp Agitation method, agitation mixer and feed pipe structure
ITRM20120024A1 (it) * 2012-01-23 2013-07-24 Univ Calabria Oli vegetali spalmabili a reologia controllata, metodologia e formulazione.
WO2019065986A1 (fr) * 2017-09-29 2019-04-04 株式会社明治 Dispositif d'atomisation
WO2019065988A1 (fr) * 2017-09-29 2019-04-04 株式会社明治 Dispositif d'atomisation
EP4005661A4 (fr) * 2019-07-31 2022-10-12 Shenzhen Shangshui Smart Equipment Co., Ltd. Ensemble de roue, et dispositif de mélange solide-liquide l'utilisant

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2605185A (en) * 1948-12-23 1952-07-29 Separator Ab Method of producing margarine, butter, and similar products
FR1033334A (fr) * 1951-03-02 1953-07-09 Machine pour la production d'émulsions homogènes
FR1351868A (fr) * 1963-03-22 1964-02-07 Unilever Nv Composition de matières grasses
GB1094268A (en) * 1963-12-10 1967-12-06 Unilever Ltd Fatty compositions
FR1512334A (fr) * 1963-11-05 1968-02-09 Bayer Ag Dispositif mélangeur pour la fabrication de matières synthétiques contenant des groupes uréthanes
FR2319300A1 (fr) * 1975-07-31 1977-02-25 Nestle Sa Soc Ass Tech Prod Procede de fabrication d'un produit alimentaire du genre beurre ou margarine
WO1980001497A1 (fr) * 1979-01-16 1980-07-24 Sred Az Nii Prirodnogo Dispositif de dispersion et d'homogeneisation de la boue de forage
EP0101104A1 (fr) * 1982-07-08 1984-02-22 Unilever N.V. Procédé et appareil pour la fabrication d'émulsions comestibles
EP0394013A2 (fr) * 1989-04-18 1990-10-24 Ault Foods Limited Procédé de fabrication de pâte à tartiner à faible teneur en matière grasse, et produit intermédiaire

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2605185A (en) * 1948-12-23 1952-07-29 Separator Ab Method of producing margarine, butter, and similar products
FR1033334A (fr) * 1951-03-02 1953-07-09 Machine pour la production d'émulsions homogènes
FR1351868A (fr) * 1963-03-22 1964-02-07 Unilever Nv Composition de matières grasses
FR1512334A (fr) * 1963-11-05 1968-02-09 Bayer Ag Dispositif mélangeur pour la fabrication de matières synthétiques contenant des groupes uréthanes
GB1094268A (en) * 1963-12-10 1967-12-06 Unilever Ltd Fatty compositions
FR2319300A1 (fr) * 1975-07-31 1977-02-25 Nestle Sa Soc Ass Tech Prod Procede de fabrication d'un produit alimentaire du genre beurre ou margarine
WO1980001497A1 (fr) * 1979-01-16 1980-07-24 Sred Az Nii Prirodnogo Dispositif de dispersion et d'homogeneisation de la boue de forage
EP0101104A1 (fr) * 1982-07-08 1984-02-22 Unilever N.V. Procédé et appareil pour la fabrication d'émulsions comestibles
EP0394013A2 (fr) * 1989-04-18 1990-10-24 Ault Foods Limited Procédé de fabrication de pâte à tartiner à faible teneur en matière grasse, et produit intermédiaire

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JOURNAL OF DAIRY SCIENCE. vol. 54, no. 12, 1971, CHAPAIGN, ILLINOIS US pages 1801 - 1806; D.H.BULLOCK ET AL.: 'Continuous manufacture of a low-fat dairy spread having a water-in-fat emulsion' *

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1511546A4 (fr) * 2002-05-10 2005-08-03 Bristol Myers Squibb Co Systeme de cristallisation utilisant une homogeneisation
EP1475143A3 (fr) * 2003-05-09 2005-07-06 IKA - Werke GmbH & Co. KG Dispositif pour disperser ou homogénéiser
US7325966B2 (en) 2003-05-09 2008-02-05 Ika-Werke Gmbh & Co. Kg Device for dispersion and/or homogenization
JP2007507339A (ja) * 2003-10-01 2007-03-29 デビオ ルシェルシュ ファルマシュティーク ソシエテ アノニム 粒子製造装置及び方法
CN100534597C (zh) * 2003-10-01 2009-09-02 德比欧药物研究有限公司 制备颗粒的装置及方法
WO2005032703A1 (fr) * 2003-10-01 2005-04-14 Debio Recherche Pharmaceutique S.A. Dispositif et procede pour la fabrication de particules
US9259697B2 (en) 2006-02-22 2016-02-16 Compagnie Gervais Danone Process for manufacturing a fermented milk
WO2007095969A1 (fr) 2006-02-22 2007-08-30 Compagnie Gervais Danone Procédé de fabrication d'un lait fermenté
GB2442340A (en) * 2006-09-28 2008-04-02 Nof Corp Agitation method, agitation mixer and feed pipe structure
GB2442340B (en) * 2006-09-28 2009-12-09 Nof Corp Agitation method, agitation mixer and feed pipe structure
US7993052B2 (en) 2006-09-28 2011-08-09 Nof Corporation Agitation mixer and feed pipe structure
ITRM20120024A1 (it) * 2012-01-23 2013-07-24 Univ Calabria Oli vegetali spalmabili a reologia controllata, metodologia e formulazione.
WO2013111058A1 (fr) 2012-01-23 2013-08-01 Universita Della Calabria Huiles végétales à tartiner contrôlées de manière rhéologique
WO2019065986A1 (fr) * 2017-09-29 2019-04-04 株式会社明治 Dispositif d'atomisation
WO2019065988A1 (fr) * 2017-09-29 2019-04-04 株式会社明治 Dispositif d'atomisation
JP2019063731A (ja) * 2017-09-29 2019-04-25 株式会社明治 微粒化装置
JP2019063713A (ja) * 2017-09-29 2019-04-25 株式会社明治 微粒化装置
US11318433B2 (en) 2017-09-29 2022-05-03 Meiji Co., Ltd. Atomization device
EP4005661A4 (fr) * 2019-07-31 2022-10-12 Shenzhen Shangshui Smart Equipment Co., Ltd. Ensemble de roue, et dispositif de mélange solide-liquide l'utilisant
US12415166B2 (en) 2019-07-31 2025-09-16 Shangshui Smartech Ltd. Impeller assembly and solid-liquid mixing device using same

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