Industrial margarine

Industrial Margarines. Foodservice and food processor margarines and spreads are considered industrial products. These products are formulated or packaged for more specific applications than the consumer products. The most popular... 

Generally, the recommended flow rate for palm-oil-based industrial margarines is approximately 60% of the nominal capacity of a scraped-surface heat exchanger process line for industrial margarine (27) for example, a scraped-surface heat exchanger with a nominal capacity of 3000 kg/h for oil blends based on oils such as soybean oil or cottonseed oil will, for oil blends based on pahn oil, have a capacity of approximately 1800 kg/h. 

Figure 7 shows a new, all stainless steel Votator A unit complete with high-pressure feed pump and worker unit for production of industrial margarines and shortenings. 

Heterogeneous catalysts have been used industrially for well over 100 years. Amongst the first processes was the catalytic hydrogenation of oils and fats to produce margarine using finely divided nickel. It is quite likely that when this process was first operated in the late nineteenth century unhealthy amounts of nickel remained in the product. The issue of leaching and the avoidance of trace catalyst residues are still important aspects of research from both economic and environmental points of view. 

Initially, the dairy industry was interested in making a product that would spread straight from the refrigerator to compete with soft margarine. The excess of the hard fraction would either have to be mixed into the rest of the butter or sold as an extra hard butter. 

This reaction is used in the food industry during the manufacture of margarine. 

You may find the term hydrogenation familiar. Some food products, such as margarine and peanut hutter, contain hydrogenated vegetable oils. Hydrogenation is used in the food industry to convert liquid vegetable oils, which contain carbon-carbon double bonds, to solid fats, such as shortening, which are fully saturated. 

You Are What You Eat 95 Feeling Hot, Hot, Hot 99 The Evolution of Margarine 103 A Different Twist on Licorice 108 Chocolate Lovers Rejoice 112 Berry Good News 116 Just Give Me the Flax 120 Remember This 124 Cheers for Sour Cherries 128 Bitter Water and Sweet Science 132 Feeding the Diet Industry 136 Green Peas, Please 140... 

The more margarine people ate, the more worried the dairj industry became. Once again it exercised its clout, spurring legislation to equalize butter and margarine prices and to prohibit the sale of margarine that was colored to make it look like... 

Because of the widespread applications of surface chemistry, practically all industries, knowingly or otherwise, make use of the principles of surface chemistry. Countless cosmetic and pharmaceutical products are emulsions—lotions, creams, ointments, suppositories, etc. Food emulsions include milk, margarine, salad dressings and sauces. Adhesive emulsions, emulsion paints, self-polishing waxes, waterless hand cleaners and emulsifiable insecticide concentrates are commonplace examples of emulsions, which fall within the province of surface chemistry. Other products winch function in accordance with the principles of smface chemistry include detergents of every variety, fabric softeners, antistatic agents, mold releases, dispersants and flocculants. 

Several active elaidinization catalysts are known76 of which selenium and sulphur dioxide certainly are the most attractive ones. With liquid sulphur dioxide optimum results are obtained under relatively mild conditions (iio-ii5°C, 35 atm., 3 h) the low reaction temperature is favourable for the application of the hardened oils in the margarine industry. 

The pesticides found in vegetable products are given in Exhibit 9, and the industrial chemicals are given in Exhibit 10. Compared to both dairy and protein products, the vegetable foods contain far fewer industrial chemicals except for those foods that are (1) oils (i.e., olive/safflower oil and margarine) or fired in oils (i.e., french fries and potato chips) and (2) mechanically handled or sorted (i.e., tomatoes and avocados). Vegetables are, however, contaminated with a significant number of diverse insecticides and herbicides. 

Oil and water do not mix. On many occasions, however, we want them to mix. This is accomplished by emulsification. An emulsion is a dispersion of two immiscible liquids. One phase is the dispersing agent and is called the external, outer, or continuous phase. At least one further phase is finely distributed (disperse phase). It is also called the inner or internal phase. Emulsions are of fundamental importance in many applications and various fields of science and technology such as oil recovery and the production of creams for the pharmaceutical and cosmetic industry. In cooking and in food industry emulsions have numerous uses in products such as margarines, soups, sauces, chocolate drinks, etc. [536,537]. 

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