An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method which allows the application of a c
An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method which allows the application of a coating to the flake to assist in avoiding loss of flake separation and to maintain pourability of the flaked product.
대표청구항▼
1. A method of forming a coated, flaked fat from a liquid mixture comprising a fat said liquid mixture having a solids fat index below the Agglomeration Boundary comprising:selecting a liquid mixture comprising a fat, said mixture having a solids fat index below the Agglomeration Boundary, adjusting
1. A method of forming a coated, flaked fat from a liquid mixture comprising a fat said liquid mixture having a solids fat index below the Agglomeration Boundary comprising:selecting a liquid mixture comprising a fat, said mixture having a solids fat index below the Agglomeration Boundary, adjusting a generally horizontal flat plate work surface to a temperature sufficient to change the liquid mixture into a solid, dispensing a layer of the liquid mixture onto said work surface, allowing the solid to form from the liquid mixture, dispensing a preexisting solid onto said formed solid, and scraping the formed solid from said work surface. 2. The method as claimed in claim 1 where said preexisting solid is a hygroscopic food grade material.3. The method as claimed in claim 1 where said preexisting solid is a non-hygroscopic food grade material.4. A method of forming a coated, flaked fat from a liquid mixture comprising a fat said liquid mixture having a solids fat index below the Agglomeration Boundary comprising:selecting a liquid mixture comprising a fat, said mixture having a solids fat index below the Agglomeration Boundary, adjusting a generally horizontal flat plate work surface to a temperature sufficient to change the liquid mixture into a solid, dispensing a first layer of a preexisting solid onto said work surface, dispensing a layer of the liquid mixture onto said dispensed preexisting solid first layer, allowing a solid to form from the liquid mixture, and dispensing a second layer of a preexisting solid onto said formed solid. 5. The method as claimed in claim 4 where said preexisting solid is a hygroscopic food grade material.6. The method as claimed in claim 4 where said preexisting solid is a non-hygroscopic food grade material.7. A method of forming a coated, flaked fat from a liquid mixture comprising a fat said liquid mixture having a solids fat index below the Agglomeration Boundary comprising:selecting a liquid mixture comprising a fat, said mixture having a solids fat index below the Agglomeration Boundary, adjusting a generally horizontal flat plate work surface to a temperature sufficient to change the liquid mixture into a solid, dispensing a layer of a second fat onto said work surface, said second fat having a melting point of greater than 120° F. allowing said second fat to form the solid phase of said second fat, dispensing a layer of the liquid mixture onto said dispensed solid second fat, and allowing a solid to form from the liquid mixture. 8. The method as claimed in claim 7 where said second fat has a solids fat index profile above the Agglomeration Boundary.9. A method of forming a coated, flaked fat from a liquid mixture comprising a fat said liquid mixture having a solids fat index below the Agglomeration Boundary comprising:selecting a liquid mixture comprising a fat, said mixture having a solids fat index below the Agglomeration Boundary, adjusting a generally horizontal flat plate work surface to a temperature sufficient to change the liquid mixture into a solid, dispensing a first layer of a second fat onto said work surface, said second fat having a melting point of greater than 120° F., allowing said second fat to form the solid phase of said second fat, dispensing a layer of the liquid mixture onto said dispensed solid second fat, allowing a solid to form from the liquid mixture, dispensing a second layer of said second fat onto said work surface, and allowing said second layer of said second fat to form the solid phase of said second fat. 10. The method as claimed in claim 9 where said second layer comprises a third fat.11. The method as claimed in claim 9 where said fats of said second fat layers have a solids fat index profile above the Agglomeration Boundary.
연구과제 타임라인
LOADING...
LOADING...
LOADING...
LOADING...
LOADING...
이 특허에 인용된 특허 (12)
Gregory L. Ochs, Apparatus for freezing and cutting liquids.
Wendt Robert F. (2649 Mason St. Madison WI 53705) Acker Jan R. (4402 Dwight Drive ; No. B Madison WI 53704) Braton Norman R. (457 Agnes Drive Madison WI 53711), Cryogenic beach cleaner.
Miller Van (R.R. 2 Brisbane ; Ontario N0B 1T0 CAX) Miller Rene (9 Carey Crescent Guelph ; Ontario N1H 7J9 CAX), Process for the preparation of dry butter flake product having high milk solid content.
Seibold, Jon Duke; Erickson, Braden J.; Oppenheimer, Alan A., Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.