Appeal No. 1998-2229
Application 08/491,663
(4) preparing an aqueous phase to combine with the fat
phase of step (3) to provide a stick product having from 30-
80% fat in the total composition;
(5) introducing the aqueous phase and the fat phase into
a scrapped surface heat exchanger unit to form a cooled
emulsion from the fat phase and aqueous phase wherein the
cooled emulsion has an exit temperature of less than 20EC;
(6) passing the cooled emulsion into a crystallizing
(C-unit) unit having an exit temperature of C-unit greater
than the exit temperature of the cooled emulsion and the
crystallizing unit having a shear rate of less than 1800 rpm
to aid in forming a finer dispersion and to initiate
crystallization in the cooled emulsion; and
(7) passing the cooled emulsion with the fat crystals
into a second scrapped surface heat exchanger unit having a
temperature range of at least 2-8EC below the exit temperature
of the cooled emulsion,
wherein the residence time of the process is less than
ten minutes to form a fat continuous stick product which
stands upon its own weight and has a mean aqueous phase
droplet size distribution d3.3 of less than 10 microns and has
a C-valve of between 800 and 1579.
THE REFERENCES
Milo et al. (Milo) 5,169,668 Dec. 8, 1992
Frank D. Gunstone and Frank A. Norris (Gunstone), Lipids in
Foods Chemistry, Biochemistry and Technology” 147-55 (Pergamon
Press 1983).
G.R. List et al. (List), “Preparation and Properties of Zero
Trans Soybean Oil Margarines”, 72 JAOCS 383-84 (1995).
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