Process for continuous fluidization of shortening

Details Process for continuous fluidization of shortening Process for continuous fluidization of shortening

1981-11-13

1983-07-05

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426417, A23D 502

Patent

active

043918387

ABSTRACT:
There is provided a continuous process for fluidizing shortening compositions including a major amount of a normally liquid base oil and a minor amount of a normally solid lipid, the latter exhibiting polymorphic behavior. The composition is flowed through a length of tube and submitted to temperature oscillations alternating between a high temperature which is above the melting point of certain of the crystalline forms of the triglyceride but below that of the desired form (beta), and a low temperature which is below but close to the melting point of the lowest melting crystalline form (alpha).

REFERENCES:
patent: 2815285 (1957-12-01), Holman et al.
patent: 2815286 (1957-12-01), Andre et al.
patent: 2999022 (1961-09-01), Payne et al.
patent: 3011896 (1961-12-01), Eber et al.
patent: 3145110 (1964-08-01), Abbott
patent: 3325292 (1967-06-01), Endres et al.
patent: 3360376 (1967-12-01), Dobson

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