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ARS Home » Research » Publications at this Location » Publication #100073
Title: FORMULATING SOFT MARGAINES WITH A LABORATORY SCALE SCRAPED SURFACE HEAT EXCHANGER

Author
item LIST, GARY
item WARNER, KATHLEEN

Submitted to: Oilseed Processing Clinic Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 3/2/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: A commercially available laboratory scale scraped surface heat exchanger (Votator) was used to prepare soft margarines from partially hydrogenated soybean oil. An emulsion tank was modified from a commercially available food processing unit to accommodate a stirring unit and a drop tube to allow the emulsion to be pumped to the crystallizing unit. The Votator permitted a number of parameters to be varied during the chilling and crystallization of the margarine emulsions including initial emulsion temperature; pumping feed rate; brine temperature to control the "A" or crystallization unit temperature; RPM of the "A" unit; and RPM of the "B" or pinworker unit. A preliminary study showed that 80% fat margarines with suitable penetration (softness) and spreadability could be prepared by varying these five parameters. Products were evaluated by an accelerated oil/water loss test and were equivalent to commercially available soft tub margarines.