Stick products

Oil-off occurs in margarine when the matrix of fine fat crystals is no longer of sufficient size or character to be able to enmesh all of the liquid oil. The problem is most serious for stick products as the outside of the inner wrappers may become oil soaked, and if severe, oil will leak out of the package. Prints are also the most susceptible to oil-off because of the pressures to which the product is subjected when pallets or individual packages are stacked. If the margarine is to be merchandised outside of dairy cases, the 21.1°C (70°F) SFI should be specified as high as... 

Hydrogenated vegetable oil Solid triacyglycerol Emollient, moisturizing, stick products, skin care... 

Use As emollient esters for skin care, sun care, and stick products. 

Polytetrafluoroethylene has the lowest coefficient of friction of any known substance. The coefficient of friction is a measure of how easily one substance slides over the surface of a second substance. Polytetrafluoroethy-lene s low coefficient of friction means that nothing will stick very well to its surface, accounting for Teflon s primary use in the manufacture of non-stick products. 

External coatings, for example for choc-ices, where it gives a clean and easy to hold surface, and chocolate-coated stick products. 

The use of wooden sticks for ice cream and water ice products dates back to 1921. For many years, most stick products were ice lollies, and most bars were couverture coated ice creams ( choc ices ). Today the variety is much greater and ice cream, water ice and milk ice are sold in a number of different formats. For example, premium chocolate-coated ice creams are now often produced as stick products, and water ices are sold in tubes. Two main processes, moulding and extrude and cut are used to produce stick products. Tubes use the package as the mould and bars are made by extrude and cut. Bars and stick products are often coated with chocolate or couverture, and sometimes also dry pieces such as nuts. 

Moulded stick products may be made from water ice, milk ice, ice cream, or any combination of these. Moulded products are quiescently frozen, often using a rotating table (Figure 5.6). The moulds are made... 

A thick coating is usually required for premium chocolate-covered stick products, so chocolate with reasonably high plastic viscosity and... 

Figure 5.10 A stick product that has just been coated by dipping in chocolate...

The packaging is an essential part of an ice cream product, as it both protects and helps to sell it. Packaging may take place during and/or after product assembly, depending on the product. There may be more than one layer of packaging - for example wrapped stick products are packaged in boxes with, for example, 24 or 48 products per box (the second layer), which are then stacked onto a pallet and shrink-wrapped (the third layer). The second and third layers are removed after distribution, so that the consumer usually only sees the first layer. The choice of material and structure of packaging is determined by several considerations. 

Bars and stick products are flow-wrapped. The printed wrapping, which may be coated paper, orientated polypropylene or metallized film, is supplied as a long roll. The wrapping is unwound from the roll and made into a continuous tubular sleeve (Figure 5.17a). Products are placed in the sleeve (Figure 5.17b), which is heat or pressure sealed along its seam. Finally, the tube is cut across to separate the products and the ends of the wrapping are sealed. 

Function in Formula To gel solvent, especially mineral oil in lipstick gloss, stick products, cleansing creams, hand creams film former in waterproof sunscreen Use Concentration 5-10% in solvent phase —1% in finished product 1-2% in waterproof sunscreen... 

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