An Improved Process for Producing or Treating Margarine.
Year: 1899

page_text: Date of Application, 3rd Mar., 1899
Complete Specification Left, 12th June, 1899--Accepted, 2nd Sept., 1899
TRUVIDIONAL SPECIFICATION.
An Improved Process for Producing or Treating Margarine.
We. JOHANNES HEINRICH GUSTAV NEISSE. Custom House Assistant. of Weidenstieg 5
Hamburg. and JOHANN HEINRICH BOLL.. Foreman. of Heinrichstrasse 6. Altona.
both in the Empire of Germany. do hereby declare the nature of this invention to be
as follows
A disadvantage which prevents the general introduction of margarine for kitchen
use. is. that in roasting it does not get the well known brown colour of butter. thus
showing it immediately to be margarine. Trial has been made to do away with this
disadvantage by adding to the finished margarine or to the raw ingredients during
their treatment an emulsion of glucose and the yolk of eggs. The product thus
obtained gets brown whilst roasting but in getting cool again there. is a brown
déposition at the bottom of the vessel covered by a layer of golden yellow fat. so one
can always tell that it is margarine.
By the following process it is possible to produce a margarine which gets entirely
brown and the deposition at the bottom of the vessel shows the same colour as the
uppermost layer of re-cooled brown butter..
An emulsion is first made of the yolk of eggs. and sugar with cream. Best sugar of
milk is preferable, but good results are obtained also with grape sugar or starch sugar.
This emulsion is then added in the churn with continual stirring to a quantity of
sourish milk and this mixture is again entirely mixed.
As soon as the mixture is sufficiently intimate the previously manufactured molten
mixture of fat and oil is added and churned in the usual manner. The further
maniputation of the product does not differ from the hitherto used process. The pro-
duct soon browns on the fire and when poured into a vessel and cooled. the deposition
at the bottom of the vessel will not look golden yellow as with all hitherto sold
margerine. but will have the same colour as the uppermost layers of cooling roasted
butter. The new product. can therefore be used by people having still an aversion
gainst the use of margarine because it differed so entirely from real butter.
Dated this 3rd day of March 1990
HERBERT HADDAN & Co
Agents to Applicants.
18. Buckingham Street. Strand. W.C. London.
COMPLETE SPECIFICATION (AMENDED)

page_text: the Empire of Germany 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:-
A drawback which hitherto prevented the general use of margarine for culinary
purposes consists in the circumstance that it splutters when used for frying or roasting
and does not brown like butter, therefore at once betraying its nature.
The subject matter of the present invention is a process which renders it pos-
sible to produce a margarine which does not splutter, and browns perfectly well,
and in which moreover, the stratum of fat which forms above the sediment shows
exactly the same color as the uppermost layers of browned real butter when congealed.
The albumen particles will not adhere to the pan and are of the very finest, pulverous
nature and consistency.
"
The preparation is effected by the following process:-Yolk of egg is emulsified with
some kind of sugar and this yoke emulsion is added to the milk or the fats and oils
treated in the churn, or to the finished product.
Another mode of production is the following in which the egg yolk is still more
minutely distributed; whereby the product gains exceedingly in quality..
The yolk of egg is first of all dissolved in a clear solution of common salt. The
clear solution of egg yolk in solution of salt is then emulsified either with some kind
of sugar alone, or with sugar previously emulsified in milk. The finished egg yoke
emulsion is then emulsified with the milk to be used, and after this only the fats
and oils are added. Lastly, however the finished yolk emulsion may be emulsified
with equally good results, with the milk, fats and oils to be used, at one time.
The further treatment of the material thus obtained takes place, in all cases, in the
customary and known manner.
:: The finished product will brown on the fire in an exceedingly short time; if it is
then put into a vessel and left to congeal, the layer which, as already mentioned, is
formed above the sediment will not, as in the case of all kinds of margarine hitherto
brought into the market, he of a golden-yellow color but will have the same color
as the uppermost layers of congealed browned butter.
Consequently, the new product may be used even for people who hitheto
exhibited a great aversion to margarine because it totally differed in its nature and
appearance from the genuine butter.
. Having now particularly described and ascertained the nature of our said in-
vention, and in what manner the same is to be performed, we declare that what
we claim is:-
+. A process for the production of margarine, characterised by the circumstance
that an emulsión of egg yolk, emulsified with some kinds of sugar, is added to the
milk or the fats and oils to be used. in the process of churning. or-to-the-finishe
article.
2. For the purpose-set forth-above-egg-yolk-is-emulsified in a-clear-solution-o
cemmen-salt either with some kind of sugar-alone or with sugur previously emulsifie
ith milk, and that the-finished-emalsion-of-og-volk-is-thereupon-emulsified-with
milk,-und-after-this-only-the-fats and oil-are-added, or else-the-egg-yolk--emulsio
is-emulsified-with-milk;-at-the-same-time-ndding-futs-and-oils, whereupon in eithe
ease-the-further-trentment-takes-place-in-the-usual-and-known-manner:
J E. EVANS- JACKSON & Co
Agents for the Applicants.