Margarine-industry

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. 

High-speed, fully automatic packaging lines for stick wrapping of margarine with speeds up to 240 sticks per minute are widely used in the U.S. margarine industry. Such lines include fully automatic cartoning machines for inserting four... 

A number of new refrigerants have been proposed during the last several years as candidates to replace R-22 and R-502 in industrial refrigeration systems (73). International accords such as the Montreal Protocol on CFC production and other accords concerning pollution and gas emissions to the atmosphere in particular prompt a review of the refrigerants used in the margarine industry (52, 74). 

The margarine industry, like other food processing industries, is continuously involved in optimizing productivity through rationalization to minimize production costs. To achieve this a proper production method and production installation must be chosen allowing optimal capacity at minimal labor cost, maintenance cost, space, and energy requirements. At the same time the high product quality and productivity must be assured (81). 

Continuous emulsion preparation using a metering pump system has been successfully used during the last decades in the margarine industry to meet the above requirements (76, 78) and is considered to be a very flexible installation (53). Well-known suppliers of metering pump systems are Bran + Luebbe Inc. of Buffalo Grove, Illinois, and American Lewa Inc. of Holliston, Massachusetts. 

Scale tank systems or automatic batching systems are used in the margarine industry in order to meet today s requirements with regard to automation, accuracy, labor cost reduction, productivity, and inventory control (75, 82). 

Automation in today s margarine industry means that all actions needed to operate the process with optimal efficiency are ordered by a control system on the basis of instructions that have been fed into the control system in the form of a control program. 

E. Cohn, Margarine Industrie n i Danmark 1883-1933 (Copenhagen Otto Monsted, 1933) M. J. Styhr Petersen, M. C. Holst, spiseolie og margarine, Dansk Kemi, 74 (1993), 26-30. 

MGs) fat base typically lard. lamellar liquid crystalline margarine industry as a... 

This process, known as hydrogenation, is used in the margarine industry to convert oils containing unsaturated hydrocarbon chains into more saturated compounds which have higher melting points. This is done so that margarine will be a solid at room temperature (Figure 10.70). However, there are now widespread concerns about the health effects of some of the fats produced in this way, known as irons fats. 

Despite attempts to stymie the growth of the margarine industry, it has become a success and is established as a high-quality, wholesome, nutritious food, with worldwide acceptance. 

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. 

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. 

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