Improvements in the Manufacture of Margarines and Natural Butters, and Apparatus therefor.
Year: 1895

page_text: Date of Application, 2nd Mar., 1895
Complete Specification Left, 30th Nov., 1895--Accepted, 2nd Mar., 1896
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Margarines and Natural
Butters, and Apparatus therefor.
I, ADONIS DUBUISSON, of 346, Rue Meuniers Schaerbeck, Brussels, in the
Kingdom of Belgium, Manufacturer, do hereby declare the nature of this
invention to be as follows:-
My invention relates to improvements in the manufacture of margarines and
natural butters and in apparatus therefor.
Hitherto the manufacture of margarine and the like has not been carried out
at a higher temperature than 45% which is insufficient to destroy all the germs of
disease. According to my invention, the wash, the milk and the cream are
preferably sterilized before being converted into margarine. The margarine is
poured at a low temperature into a water-bath whence it passes through an
apparatus, which will hereinafter be described, on its way to the churn.
The apparatus consists essentially of a water-bath which is in communication
with a vat heated up to at least 110% by steam. The margarine passes through
a suitable coil placed in this vat, and after passing through a purifying syphon it
passes through another coil of pipes in a refrigerator vat where it is cooled down
and is brought back again to its lowest degree of fusion which is from 30 to 45%,
from whence it flows to the churn.
The water-bath and the several vata are provided with thermometers for
indicating the temperature therein, while the vat heated by steam is provided with
a suitable gauge to record the pressure and also with a safety valve. Suitable
tubes are provided for the introduction of water and steam into the vats and for
the overflow. The coils and tubes through which the margarine passes are
preferably made of tin, and the purifying syphon is provided with a glass
indicator and a cock indicator so that the flow of the margarine may be regulated
and observed. The impurities which may chance to be in the margarine or
natural butter are cleared out of the syphon by means of the cock on the glass
indicator.
Dated this 2nd day of March 1895.
ROBERT E. PHILLIPS, M.I. Mech. E.,
Consulting Engineer and Patent Agent,
70, Chancery Lane, London, W.C., Associate Agent.
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Margarines and Natural
Butters, and Apparatus therefor.
I, ADONIS DUBUISSON, of 346 Rue Meuniers, Schaerbeck, Brussels, in the
Kingdom of Belgium, Manufacturer 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 :-
My invention relates to improvements in the manufacture of margarines and
natural butters and in apparatus therefor.
.
Hitherto the manufacture of margarine and the like has not been carried out
Prins Rd 1

page_text: at a higher temperature than 45% which is insufficient to destroy all the germs
of disease. According to my invention, the wash, the milk and the cream are
preferably sterilized before being converted into margarine. The margarine is
poured at a low temperature into a water-bath whence it passes through an
apparatus, which will hereinafter be described, on its way to the churn.
The margarine or natural butter are melted at a low temperature in the water-
bath (1) of the accompanying drawing; they are afterwards passed through a
coil (8) made of tin or aluminium; this coil passes through the first boiler (5),
heated by steam to a temperature of from 100 to 140 degrees, and thence into a
cooling pan (10); in the last named, the butter is cooled and brought back to its
original consistency.
The coil (8) is from 20 to 30 meters long, or longer, in each of the vats in
order that the butter may be sterilised during its passage through the same, that
is to say the butter is sterilised whilst passing through the coil, the advantage of
which is that it preserves its aroma and no separation of the components of the
butter takes place.
The melted butter then flows into the chura. It is necessary that it should be
agitated on leaving the apparatus, because the various component parts of the
butter, differing in their points of fusion, would set in lumps; it would be the
same with margarine or artificial butter.
The churn is made with a double casing to serve as a water-bath, and is
hermetically closed in order to exclude the air from the butter. A tap is secured
to the lid to allow the escape of air; the mechanism and the beaters may be of any
kind or pattern.
On leaving the churn, the butter flows into a double cased cylinder, provided on
the inside with a screw. It is in this cylinder that the butter is granulated whilst
being agitated or shaken; it is afterwards pressed by the revolution of the screw
and it leaves the cylinder in whatever sized lumps is desired.
The said cylinder may be cooled by the circulation of refrigerating substances,
which may be either natural or artificial, or, more directly by keeping the freezing
apparatus between the two casings.
The air is excluded during the whole of the operation, so that the butter does
not come into contact with it until it is formed into rolls, pats, or other lumps
ready for sale.
In the accompanying drawings,
1 is a water-bath pan or vat to soften the butters sufficiently to enable them flow
into the coil,
2 a thermometer to indicate the temperature,
3 a steam-pressure gauge,
4 a safety valve,
5 & high-temperature vat intended to receive the steam which is to heat the
butter circulation in the coil (8),
6 a pipe for supplying water,
7 an overflow and discharge pipe,
8 a coil made of pure tin or aluminium; it is into this coil that the butter
flows.
9 a pipe serving to introduce the steam for heating
10 a low temperature vat intended to receive the circulation of water to cool the
butter which circulates in the coil (8),
11 a thermometer indicating the temperature of the butter on its leaving the
ooil,...
.. i
12a cleanser or purifying syphon intended to carry off, by decantation, any
impurities which might be present in the butter,
I
18 a gauging glass,

page_text: 16 represents the cylinders or churn used for cooling and stirring or beating the
butters preserved from contact with the cooling substances.
Another cylinder contains a screw the heart of which fills it to within a few
bentimeters of the walls 17. This cylinder is double-cased and between the shells
or casings, the refrigerating substances, whether natural or artificial, are made to
circulate; the butters while being agitated or beaten, are pushed towards the
outlet or into the moulds used to form the rolls or pats of butter.
The advantages claimed for the said invention are:
1. All microbes and disease germs which the butter might contain and
communicate to the consumer are killed and destroyed.
2. The preservation of the butters is assured, so that after sterilisation they
may be kept for more than two years.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is:
1. The sterilisation of butters, margarines and the like by the processes set forth
in the first paragraph of this Specification with the help of the apparatus above
described,
2. The cooling with cold water iced, or any other refrigerating substances,.
accompanied by the agitation or beating of the sterilised substance, air being
exclused during the entire operation, the whole as described and for the purposes.
specified.
04L 1 N 1805
L. DUVINAGE,
Agent for Applicant.