IMPROVEMENTS IN THE PROCESSES OF MANUFACTURING OLEOMARGARINE AND BUTTERINE
Year: 1880

page_text: PROVISIONAL SPECIFICATION left by Michael Isaac Emanuel at the Office
of the Commissioners of Patents on the 30th April 1880.
MICHAEL ISAAC EMANUEL, of The Alliance Works, Millstream Road, Bermondsey,
in the County of Surrey, Manufacturer of Butterinc. "IMPROVEMENTS IN THE
PROCESSES OF MANUFACTURING OLEOMARGARINE AND BUTTERINE."
My Invention relates to improvements in the process of inanufacturing
oleomargarine and butterine, and in carrying out the same I proceed as
follows:-
Fat. I first take beef and veal suct and clean it thoroughly, and all matters
other than fat I remove. The suet is then hung up to dry, and when dry the fat
is cut up into small pieces and reselected, and in order to produce a good article I
use only best red fat in addition to the suct properly so called.
Melting. I next melt the fat in a wooden tank containing about 60 gallons of
fresh water, which I heat to between 60° and 70° cent., and when the water is
heated to such degree I add successively the following ingredients :-
25 lbs of ordinary salt.
1 to 2 lbs. carbonate of potash.
1/2 lb. chlorate of potasse or perlax.
1% lbs. of nitrate of soda.
=
Each such ingredient being added after the one previously placed in the water
has completely melted.
Before placing the fat into the tank it must be passed through a crushing
machine. During the melting process the fat must be kept at the temperature of
not more than 45° cent. and not less than 40° cent., and during the time of filling
the tank it can be mixed and agitated with the water, but as soon as the suet
begins to melt, and the melted fat appears on the surface of the water, it must be
carefully attended to, and the agitator must not be plunged into the water, but it
must be agitated very gently.
This melting procedure must be kept up for 3 or 4 hours, and after the whole
material secms to be completely melted it left standing for two hours to settle.
The melted fat is afterwards pumped into an iron bac placed in a wooden one
with water between, the water being heated by steam, and this water must be kept
at 35° cent. When all the clear fat, which appears in colour like oil, is pumped
into the bac, 4 lbs. of fine salt is thrown on the surface of the fat and agitated for a
SD 031

page_text: few minutes, the salt helping to settle all impure matters. The fat is then allowed
to stand for 2 or 3 hours.
Granulation. The fat is next put into galvanised iron or tin tubs, and then
placed from 10 to 12 hours in a hot room wherein the temperature is kept to between
25° and 30° cent. The fat then becomes a grainy substance, and the pressing in
low temperature is facilitated. When the surface of the fat becomes soft and veiny
it is taken off by hand, and about 3 lbs., or say two handfuls, put into cloth double
covered, so as to form a square cake.
Pressing The pressing should tako place in a warm room wherein the temparature
is never lower than 20° cent., and the presses used should be vertical hydraulic ones.
The surface of the press may be of any dimensions, but not too large, as the cakes
first put on the press may become cold before the charging is finished. Between
each row of cakes I place a galvanised iron plate, previously warmed in hot water
from 35° to 40° cent. Pressure is then exerted very slowly, and should not be higher
than 45 to 50 tons.
The material which is obtained by this pressure is oleino, and forms the raw
material for making butterine or artificial butter. This oleino is put into an iron
bac surrounded with water, and has to be kept at a temperature of not less than
To manufacture butterine or artificial butter of a sweet and nut like flavour, I place
in a churn with reversing dashers 20 gallons of best milk, fresh and uncooled, and
25 to 30 lbs. of the finest fresh butter. This is churned for about 3/4 of an hour to
one hour, in order to have all creamy and buttery substances separated from the
milk. After the milk and butter have been churned, 10 cwt. of olcine is put
into the churn, and from 25 to 30% of best ground nut or sesame oil. To have
butterine of the finest quality I put into the churn 4 lbs. of the finest hazel nut
oil, and 1/2 oz. of essence of cognac or hazel nut.
The addition of 6 oz. of milk salt (sel de lait), dissolved in one gallon of fresh
water, and 15 lbs. of glucose improves the butterine and makes it keep longer, as
sugar substancos preserve the fat and prevent it becoming rank. In order to give
to the butterine the texture of best butter it should be heavily churned for two
hours after adding some butter coloring.
Cooling. After the butter lias been churned, it is put into marble tanks and
cooled from ten to twelvo hours. As soon
as the substance turned out
from the churn is cool, it is passed twice through smooth rollers in order to press out
the milk from the butterinc, and it is then left after, having been pressed out by hand,
for 3 or 4 hours on a table to stand and cool again in order to loose its fatty flavour.
The butterine is then put into a square box, and a proportion of the finest butter
added according to the quality, which has to be turned out and salted, and then
passed five or six times between fluted rollers in order to intimately mix the salt
and butter with the manufactured butterine. The butterine is then worked up
again and passed through smooth rollers before it is worked up for the last time, it
is then packed.