Magarine

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1. GENERAL DESCRIPTION:


1. General Flowsheet of margarine production

No information is available.


2. Description of techniques, methods and equipment
(BAT in the Food, Drink and Milk Industries, June 2005)

Most installations carry out hydrogenation to produce fats with superior retention qualities and higher melting points. Hydrogenation is usually carried out by dispersing hydrogen gas in the oil, in the presence of a finely divided nickel catalyst supported on diatomaceous earth. The resultant hydrogenated fats are filtered to remove the hydrogenation catalyst, subjected to a light earth bleach and deodorized before they can be used for edible purposes. After hardening, the oil is mixed with an aqueous solution to produce an emulsion. The emulsified mixture is then pasteurized, cooled and crystallized to obtain the final product.


3. Temperature ranges and other parameters (table)

No information is available.


4. Benchmark data

No information is available.


2. NEW TECHNOLOGIES:


a) Changes in the process: No information is available.

b) Changes in the energy distribution system: No information is available.

c) Changes in the heat supply system: No information is available.


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