Improvements in the Manufacture of Margarine, and in Apparatus therefor.
Year: 1894

page_text: Date of Application, 14th Nov., 1894
Complete Specification Left, 3rd Aug., 1895-Accepted, 7th Sept., 1895
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Margarine, and in
Apparatus therefor.
We, JOHANN HUBERT THEBERATH, of Cleverstrasse, Goch, in the German
Empire, Factory Manager, and ALFRED DE KUNWALD, of 17, Rue de Moscou,
Paris, in the Republic of France, Engineer, do hereby declare the nature of this
invention to be as follows:-
Our invention relates to the manufacture of margarine, by means of which it is
rendered possible to produce the latter by a process of continuous working, and
this too in a condition in which as regards its colour, flavour, and aroma, it
resembles cow's milk butter. The raw material usually employed is the substance
known as oleomargarine, which is a mixture of fats consisting chiefly of oleine,
stearine, and margarine, and which can be obtained from beef suet by the removal
of a portion of its stearine. In order that a marketable quality of margarine may
be obtained from this mixture of fats, it must be converted into a completely
homogeneous mass, in which the several constituents are present in a state of
equal distribution and extremely minute division. To reduce it to this condition,
therefore, the oleo-margarine must, before being employed for the production
of margarine, be melted, and then suddenly, equably, and strongly cooled through
its whole mass. Such a mixture of fats forms the raw material for the admixture
of milk with the object of producing margarine which shall resemble as closely as
possible milk butter in taste, aroma, and digestibility.
H
For this purpose, according to our invention, we cause oleo-margarine, first
made completely homogeneous by rapid cooling, to pass in conjunction with milk
from a pressure chamber or other device for subjecting it to pressure, into a cream
chamber where at a temperature of about 15° C. or not exceeding 20° C. it is
caused to combine to form a cream-like mixture of the most intimate character, by
means of the action of a number of perforated discs attached to a rod which moves
up and down such cream-like mixture then passing, in virtue of the pressure
exercised upon it, into a cooling cylinder provided with a stirring mechanism
which moves to-and-fro, such mechanism consisting of a rod and a number of
perforated discs, in which chamber the mass is cooled down by means of cold water
to a temperature of about 10° C. under constant stirring, and is thereby caused to
part with its excess of milk serum, in which process a second pressure chamber may
be made use of for the oleo-margarine, in order to be filled in the meantime with
oleo-margarine of the required consistence, and to be introduced into the cycle of
operations in place of the first chamber as soon as the latter is empty, with a view
of conducting the process continuously.
Instead of the perforated discs herein before described, we can employ one or
more hollow pistons traversed by tubes, this piston, or these pistons, being cooled
by the passage of a cooling fluid which passes through its or their chambered
spaces.
The cooling chamber can be employed for effecting the necessary intimate
mixture of the oleo-margarine and milk as well as for separating out the
excess of milk-serum, by cooling, by first placing oleo-margarine of the required
homogeneity, with milk, in the chamber (which to this end may advantageously
be rotatably mounted, and provided with a floor) at about 15° C. (but if

page_text: possible under 20° C.) mixing the ingredients intimately by the to-and-fro motion
of the piston into a cream-like mass, thereafter passing a cooling fluid through the
piston by means of supply and exit pipes and moving the piston to-and-fro in such
a way that at a temperature of about 10° C. the emulsified mass is acted upon so
as to effect the separation of the milk-serum, after which the chamber may be
emptied.
... 101 11
T
1
1004
Improvements in the Manufacture of Margarine, and in
Apparatus therefor.
We, JOHANN HUBERT THEBERATH, of Cleverstrasse, Goch, in the German
Empire, Factory Manager, and ALFRED DE KUNWALD, of 17, Rue de Moscou,
Paris, in the Republic of France, Engineer, 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 :-
Our invention relates to the manufacture of margarine, by means of which it is
rendered possible to produce the latter by a process of continuous working, and
this too in a condition in which as regards its colour, flavour and aroma, it resembles
cow's milk butter. The raw material usually employed is the substance known as
oleomargarine, which is a mixture of fats consisting chiefly of oleine, stearine, and
margarine and which can be obtained from beef suet by the removal of a portion
of its stearine. In order that a marketable quality of margarine may be obtained
from this mixture of fats, it must be converted into a completely homogeneous mass,
in which the several constituents are present in a state of equal distribution and
extremely minute division. To reduce it to this condition therefore, the oleo-
margarine must, before being employed for the production of margarine, be melted,
and then suddenly, equably, and strongly cooled through its whole mass.
Such
a mixture of fats forms the raw material for the admixture of milk with the object
of producing margarine which shall resemble as closely as possible milk butter in
taste, aroma, and digestibility.
For this purp.se, according to our invention, when treating and mixing the
homogeneous mass of fat prepared as described, with the milk, we keep the
temperature, so low (preferably between 15° and 20° C.) that the aromatic
substances are in no way attacked, that the fat shall take up as nearly as possible
the whole of the valuable substances which impart the taste and aroma from the
milk, and shall combine with the latter intimately and equably, so as to form a
compound of even and homogeneous composition, which has been deprived of the
excess of milk-serum, and which consequently resembles milk butter, not only in
taste and aroma, but also in consistence."
These objects as a whole are attained by our invention in as simple and
convenient a way as possible, by a process which admits of being easily and
successfully carried out on an industrial scale, in a manner hereinafter detailed
and explained by means of the drawings.
Figure 1 shews an apparatus intended for continuous working. The oleo-
margarine, which, as has already been mentioned, is brought to a solid and
perfectly homogeneous condition by sudden cooling from the fluid state, so that
the several components of the fat are in a thoroughly evenly distributed and
intimate combination, is introduced into a cylinder a, from which it is forced out
by means of a movable piston b, driven by suitable gearing and a screw spindle

page_text: (the same being shewn in the drawing, but forming no part of the essence of the
invention, and therefore not being lettered). The oleo-margarine thus passes
from the cylinder to the pipe d (which can be closed by means of a cut-off valve,
in case the cylinder a be not in action but another cylinder a¹ which serves the same
purpose be in work in place of it) and reaches the cylinder e in which a number of
perforated discs g, g are arranged to move up and down. These discs are carried
by rods which are moved up and down (preferably by means of eccentrics,
which are shewn in the drawing, but not being of the substance of the invention
are not denoted by letters). The holes in the discs are best arranged so as not to
correspond, so that the mass which is forced into the cream-cylinder e may be
subjected to as equal a treatment as possible throughout its whole mass. The
pressure cylinders a, a' may also be replaced by another pressure arrangement for
driving the fat forward. In addition to the oleo-margarine, milk is introduced into
the cream cylinder e through a supply pipe h, which. to prevent the entrance of
It is best to use a
fat into it, may be furnished with a back pressure valve.
pumping mechanism for the introduction of the milk. The latter is not shewn in
the drawing, nor is the back pressure valve.
The arrangement of the discs g and the rods f is so contrived that in their down
stroke the whole mass of fat which lies below them in the cylinder is traversed by
them, and in a similar way all that lies above them in their upstroke. This plan
secures that every particle of milk shall be brought into contact with fat, and so
give up the whole of its valuable constituents to the milk, and also that the whole
mass of fat shall form a mass of homogeneous composition throughout with the
whole of the milk. The whole of the resulting mass has a cream-like character
imparted to it in this way. The oleo-margarine takes up and combines firmly
with the whole of the valuable constituents. In order, however, that the whole
of the taste and smell of the milk may be transferred to the product without loss,
care must be taken that the fat and milk treated in the cream cylinder shall
remain at a temperature of as near 15° C. as possible, and not exceeding 20° C.
The resulting mixture, according to the temperature of the fat employed and that
of the milk, has a corresponding mean temperature, and is still laden with the
In order to eliminate
whole mass of watery fluid arising from the milk-serum.
the excess of the latter, the fat mixture is driven through the pipe i into the
cooling cylinder k by the pressure existing in the cream cylinder. As shewn
in Figure 1, a rod m, furnished like that in the cylinder e with perforated discs n
moves up and down in this cylinder, through the whole of the mass contained in the
cylinder, that part of the mass in the upper part of the cylinder being operated
on equally with that in the lower part, and after this treatment the mass leaves
the apparatus through the opening o. In the cooling cylinder the mass is cooled
down to about 10° C. by means of cold water which is introduced into the cylinder
through the pipe p. In this cooling process, and the operation of the perforated
discs n the apertures in which are best arranged so as not to correspond, the fluid
contained in the mixture is separated out, so that at the aperture of exit, margarine,
and with it the fluid which coutains the milk-serum arising from the milk made
use of, are forced out. The temperature at which cooling is effected is, as has
been said, about 10° C. There is thus produced an artificial butter of good
marketable consistence: if the cooling be effected at a temperature a few degrees
higher, the resulting margarine is somewhat softer. If the temperature be a few
degrees lower, the artificial butter is somewhat firmer, whilst a cooling temperature
of about 10° C. yields a product of medium firmness.
Whilst the oleo-margarine cylinder a is gradually emptied by means of the
piston b, the second oleo-margarine cylinder a¹ is filled with the raw material
above described, and after the first cylinder has been emptied, the cut-off valve c
closed and c¹ opened, this cylinder a¹ can take its place in the cycle of operations.
The work is thus rendered continuous, since the addition of milk, the supply of
cold water, and the emptying of the apparatus at o can proceed uninterruptedly.
In this method of working the valuable constituents which are derived from the

page_text: milk and impart aroma and taste to the product are partially carried off by the
water introduced into the cooling cylinder, and so far lessened, whilst on
the other hand the milk serum which separates out, and which might be employed
for feeding purposes, is diluted to such an extent as greatly to detract from-its
value as a nutrient material.
To prevent this, the cooling of the cream-like mass of fat and milk in the
cooling cylinder may be indirectly effected. This may be done by furnishing the
cooling cylinder with a double jacket, and passing the cooling fluid through
the hollow space so formed. This arrangement is subject to the disadvantage that
a layer of set fat adheres to the inner wall and interferes with the transmission of
heat. Moreover, under certain circumstances, pieces or lumps become detached
from this layer. The cooling is thus not only rendered slower, but also irregular,
and the mass is rendered lumpy, a disadvantage which does not admit of being
remedied later in the process. If the discs be made so large as to prevent the
adhesion of set fat to the inner wall, friction against the latter will occur and may
give rise to overheating or burning of the margarine and consequently to a product
of inferior quality.
To obviate all these disadvantages, it is best to make the stirring member m, n
hollow, and to pass the cooling fluid through the chambered spaces of it. In this
latter case, it is best to give to the stirring member m, n, Figure 1, the form shewn
in Figure 2. In this arrangement, the perforated discs are replaced by one, or
preferably by several hollow pistons s (three of such pistons 8, 1, s being shewn in
Figure 2) attached to the rod, and the rod m is also hollowed in such a way as
to admit of the passage therethrough of a cooling fluid which enters the chambered
spaces of the piston through a supply pipe rand openings u (as shewn in the lowermost
position in Figure 2) and escapes therefrom through openings v (and as shewn in
Figure 2) passes by means of the openings u, v, u², v2 through the hollow spaces
of the other pistons, and finally leaves by the exit r, as shewn by arrows.
order that the pistons or pistons s', s2, may be able to move up and down without
hindrance, the supply and withdrawal of the cooling fluid is effected through
moveable pipes, or flexible tubes (shewn in the drawing, but not indicated by letters
as not being material to the invention). Pipes t or t¹, t2 pass through the piston or
pistons, in order to allow of their passage through the mass of fat contained in the
cooling cylinder.
In
In such an arrangement of the cooling vessel k, shewn upon a somewhat larger
scale in Figure 2, than in Figure 1, in order that the arrangement of the pistons
may be better seen, there issue from the opening o margarine and undiluted
milk-serum.
In the cylinder shewn in Figure 2, both operations, that is, the intimate mixture
of the materials as well as the cooling, may be effected. In the case of the
employment of a single cylinder however the working will not be continuous.
If it be desired to effect the mixing as well as the cooling in such a cylinder, the
cylinder of Figure 2 may be constructed as is shewn in Figure 3. Since the
mass to be treated will not in this case be driven or pressed through the cylinder,
the employment of a compound piston is not indicated, but only that of a single
plunger, since in this case it would be difficult to remove the fat from between the
separate plungers. Instead of the opening o a bottom w is alone required, the
connecting pipe i is dispensed with, and the cylinder made to revolve, preferably
on trunnions. The oleo-margarine and the milk which is to be mixed with it are
placed in such a receiver and the pistons set in action, until, at a temperature of
about 15° C. (in any case lower than 20° C.) a thorough mixture has been effected.
Thereupon, or if preferred, after the whole mass has been left at rest for some
time, the cooling fluid is passed through the pistons and the piston again set in
action. After cooling down to about 10° C. and the separation of the excess of
milk serum to a sufficient extent by the action of the piston, the cover of the
cylinder is opened, the piston raised out of it, and the cylinder emptied, this last
proceeding being facilitated by tipping the cylinder.

page_text: Having now particularly described and ascertained the nature of our said inver-
tion and in what manner the same is to be performed, we declare that what we
claim is :-
1. A process for the manufacture of margarine consisting in mixing oleo-
margarine, which has been made completely homogeneous by rapid cooling, with
milk under pressure at a suitable temperature (about 15° C.) to a cream-like
mixture which is then subjected to pressure and is cooled down to about 10° C. so.
that after the excess of fluid has been removed a mixture resembling butter is
obtained, substantially as described.
2. An apparatus for the manufacture of margarine having a cream chamber (e).
in communication with a pressure apparatus for oleo-margarine made homogeneous
by rapid cooling and with a pressure apparatus for milk, the said chamber being
provided with a stirring device consisting of a rod (f) which moves to-and-fro and
carries a number of perforated discs (9), and in communication with a cooling
chamber (k) adapted to cool the mass by means of cold water and provided with a
cooling device (a, m) and an outlet through a pipe (i) so that the mixture obtained
in the cream chamber (e) by means of the perforated discs (g) is forced by pressure
through the latter and through the pipe (1) and the stirring discs (n) in the cooling
chamber (k) and flows from the latter in a cold condition and free from excess of
fluid, substantially as hereinbefore described.
3. In apparatus of the kind described in Claim 2 the employment of a cooling
chamber () in which the cooling of the cream-like mass of fat and milk to about
10° C. and the separation of the milk-serum is effected by substituting for the
perforated discs one or more hollow pistons (s or s', s²) traversed by tubes (t, t' or t³).
which piston or pistons is or are cooled by a cooling fluid which passes through the
hollow space or spaces in the same substantially as hereinbefore described and
illustrated in Figure 2 of the drawing.
4. In apparatus for the manufacture of margarine a chamber (k), of the kind
described in Claim 3, for effecting the intimate mixture of the oleo-margarine with
milk and for separating out the excess of milk-serum by cooling, by first introducing
oleo-margarine of the necessary homogeneity and milk into the chamber, which in
this case is preferably mounted so that it can be rotated and is provided with a
bottom (w), and moving the piston (s) to-and-fro so as to convert the mixture into
a cream-like mass at a temperature of about 15° C. (in any case lower than 20° C.),
then by causing a cooling fluid to flow through the piston (s) by means of the
supply and exit pipes (r and r¹) and by then moving the piston to-and-fro in such a
manner that at a temperature of about 10° C. the emulsified mass is acted upon so
as to effect the separation of the excess of milk-serum, after which the chamber
may be emptied, substantially as herein before described and illustrated in Figure 3
of the accompanying drawing.
5. The improved apparatus for the manufacture of margarine hereinbefore
described and illustrated in the accompanying drawing.
1005
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicants.