Improvements in and in Apparatus for the Manufacture of Margarine and Alimentary Fat.
Year: 1893

page_text: Date of Application, 19th Dec., 1893-Accepted, 20th Jan.,
1894
Improvements in and in Apparatus for the Manufacture of
Margarine and Alimentary Fat.
We, TONY CORDEWEENER, Manufacturer, of 15, Grande Rue Prés St. Gervais
(Seine) France, and ALFRED DE KUNWALD, Engineer, of 17, Rue de Moscou,
Paris, France, do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and by
the following statement :-
The manufacture of artificial butters or hydrated vegeto-animal fats is based in
principle upon emulsion processes, that is to say the fatty matters in a melted state
and in presence of hydrated elements, such as milk, cream, or water, are emulsified
by means of various kinds of apparatus whereby to subdivide as far as possible the
fatty element in a melted condition through the liquid. As regards the emulsion
thus obtained it is to be observed that the fatty elements thus mixed are never
molecularly united, for by allowing the emulsion to rest at the temperature at which
it has been churned the fatty matter separates from the liquid clement and floats
upon the surface of the latter in the form of oil.
The artificial emulsion obtained under the above conditions curdles if suddenly
cooled; this lowering of the temperature has for object to physically unite the
elements constituting the fatty matter, oleine, margarine and stearine. Under these
conditions the fatty matter is drowned in an excess of liquid matters which prevents
by its presence the physical reaction of cold becoming completed; the molecular
union is consequently most imperfect. The emulsion thus imperfectly fixed is
afterwards treated mechanically, by kneading, rolling, or working, for the purpose
of eliminating the liquid in excess.
We have devised a process of manufacture differing from that above described
by the entire suppression of any apparatus for subdividing the melted fat in the
liquid element.
Our improved process, forming the subject of the present application for Letters
Patent, is based on the molecular union of the constituent elements of the fatty
matter in a dry, non-hydrated condition, and also upon the hydration in the cold of
the molecularly-united fatty elements.
Reference is to be had to the accompanying drawings, forming part of this
Specification, which illustrate the apparatus employed in carrying out the successive
operations by which the invention is carried into effect.
Figure 1 represents the means employed for fixing by refrigeration the constituent
elements of the melted fat.
Figure 2 represents the mode of converting the fixed fatty matters into a trans-
lucent product which is afterwards brought to the temperature necessary.to
facilitate working it.
Figure 3 represents the mode of bleaching, unifying, hydrating, and odorizing
the translucent matter and also the means for preventing a friable texture of the
fatty matter.
In order to physically unite the non-emulsified elements, oleine, margarine, and
stearine, constituting the fatty matters of various origins, we proceed in the
following manner:-
These matters in a melted condition are placed in the container a, Figure 1, and
pass thence by pipe 6 through a rose c fixed in the bottom of a vessel d containing
liquid at a low temperature. The elements of the melted fatty matter, oleine,
margarine, and stearine, on being thus suddenly subjected to a relatively low

page_text: temperature unite molecularly and, in consequence of the difference of density, rise
to the surface of the refrigerating liquid in container d whence they are removed and
placed in the vessels e, Figure 2. The congelation may be obtained either by
means of cooled metallic surfaces or by means of liquids or gaseous fluids. The
fatty matter thus congealed forms an opaque mass and after remaining for a few
hours in vessels e becomes couverted into a translucent product of nacreous aspect.
In order to bydrate and bleach this translucent product, the fatty matter in
vessels e is raised to a temperature varying between 20° and 22° C. by the
circulation therein of a liquid having a temperature of about 22° C. for the purpose
of softening the mass and facilitating its working. This circulation of liquid at a
constant temperature is obtained in the following manner:-Each vessel e mounted
upon a truck fis brought beneath a container g having a finely-perforated bottom
through which the warm liquid is showered upon the mass contained in vessel e
which liquid in passing through the fatty matter gives up its caloric thereto and is
drawn off by cock into a tank i into which dips the suction pipe k of a pump !
whereby the liquid is returned to the heater m, where it circulates and is reheated
for use over again. The warm liquid is showered upon the mass in e until it has
acquired the desired temperature. With regard to this temperature it should be
remarked that the constituent elements of the fatty matter unite molecularly into a
homogeneous whole, when by a sudden cooling they pass rapidly and without any
appreciable transition from a melted to a solid state. The elements thus fixed
remain united until they attain a temperature verging on the melting point, beyond
which the separation of the fatty elements again manifests itself and the fatty
matter resolves itself into its clements, consequently the temperature to which the
translucent product is brought should always be some degrees lower than the point
of separation of the fatty elements.
The product after having been thus brought to the required temperature is run
through a funnel o, pipe o', and valve o' into a vessel n, Figure 3, provided with a
perforated dasher p reciprocated by the rod p¹. The semi-solid mass which at the
outset was yellow and translucent is thus caused to pass through the perforations of
the dasher and becomes thereby transformed without any appreciable elevation of
temperature into a whitish matter of creamy appearance. At this moment cream
or milk is supplied through funnel o to the vessel n for the purpose of incorporating
in the mass the flavoring and odorous elements, which by the action of the dasher
become intimately infused into the pores of the fatty matter. If the fatty mass
were to be at this moment removed from the apparatus and allowed to rest for a
few hours it would become converted into a solid mass of brittle texture, and in
order to deprive it of this brittle character it requires to be subjected to an
energetic kneading, whereby it is again softened and acquires all the distinctive
qualities of butter. In order to prevent the mass from acquiring this brittle
texture, and at same time avoid the necessity of subjecting it to the settling and
kneading operations above described, the fatty matter is run through a pipe "
provided with valves into a vessel t also provided with a perforated disc u
mounted upon a rod u. Immediately the mass is charged into the vessel t cold
water is added through pipe in sufficient quantity to bring the mass to a tempera-
ture of from 12° to 14° C. and the plunger then operated whereby the mass is
cooled uniformly throughout. This done the bottom of vessel t is swung round
on a centre t¹ to allow the finished product to fall into a truck a having a perforated
bottom in which it is left to drain for a few hours. Under these conditions the
fatty matter never becomes brittle and a final kneading or working for the purpose
of eliminating the excess of water imparts to it all the visibly apparent qualities of
natural butter.
It is to be understood that we reserve the right to make such modifications
as may be deemed desirable in the physical and mechanical reactions herein
described, and also to vary the forms, dimensions, and materials employed in the
construction of the apparatus without in any way departing from the principle of
the invention,

page_text: Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, we declare that what we
claim is :-
The herein described improvements in the manufacture of margarine and
alimentary fat and more particularly-
1st. The process resulting from the combination of the following operations,
viz. ;
(a) The physical union by cold of the constituent elements of the dry non-
hydrated fatty matter:
(b) The hydration, unification, bleaching, and odorification in the cold of the
molecularly united fatty elements.
2nd. The arrangements of apparatus employed in the application of the process
substantially as described and illustrated in the drawing and for the purpose
specified.
Dattu mis on way of ecHIDE 10D.
T. CORDEWEENER,
A. DE KUNWALD,
By A. M. & Wm. Clark,
53, Chancery Lane, London, Chartered Patent Agents.