Patent US3892880A successfully refreshed from Google Patents.
US3892880A
Expired / Lapsed
US
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Method for the manufacture of crystalline, flowable, stable fat powders or mixtures of such fat powders with other powdery materials
Assignee: Individual
•
Filing: 1972-08-10
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Granted: 1975-07-01
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Expires: 1992-08-10
Abstract
Abstract A method for the manufacture of crystalline, flowable fat powders by spraying the fat, which has been melted by heat, into cold air. Before the spraying, the fat is subjected to a pretreatment in which the low-melting Alpha - and/or Beta ''crystals which are contained therein are converted as much as possible into high-melting Beta -fat crystal nuclei by first heating the fat above its clear melting point, then quickly cooling it to a temperature in the lower third of the temperature range between its congeal point and its clear melting point, holding it at said temperature so as to complete Beta -fat crystal nucleus formation and then slowly reheating it until it attains a low viscosity in which it is suitable for spraying, the reheating being carried out so that the Beta -fat crystal nuclei are not substantially destroyed. The crystalline fat powder which is obtained by spraying the liquid fat into a dry, cold air stream is then subjected to an after-treatment (hereinafter referred to as the ''''ripening treatment'''') by reheating same in a dry gas atmosphere and at a temperature in the range of from 0* to 10*C, in order to convert residual Alpha or Beta '' crystals therein substantially into the form of relatively high-melting Beta -fat crystals.
Inventors
- 👤 Erhard Grolitsch
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 12:30
CPC Classifications
A; A23; A23D; A23D9/00; A23D9/02; A23D9/04; A23D9/05
Claims Analysis
Total Claims: 33
Claim 1
Independent Claim
65 words
A METHOD FOR CONTINUOUSLY CONVERTING FAT THAT IS COMPLETELY SOLID AT A TEMPERATURE OF APPROXIMATELY 20*C, INTO A CYSTALLINE, FLOWABLE, STABLE POWDER, COMPRISING THE STEPS OF, 1 HEATING THE FAT TO A FIRST TEMPERATURE ABOVE, BUT NOT IN EXCESS OF APPROXIMATELY 15*C ABOVE, THE CLEAR MELTING POINT OF THE FAT TO MELT THE FAT AND THEN MIXING SAME TO FORM A HOMOGENOUS MOLTEN FAT COMPOSITION,
Claim 2
Independent Claim
65 words
A METHOD FOR CONTINUOUSLY CONVERTING FAT THAT IS COMPLETELY SOLID AT A TEMPERATURE OF APPROXIMATELY 20*C, INTO A CYSTALLINE, FLOWABLE, STABLE POWDER, COMPRISING THE STEPS OF, 1 HEATING THE FAT TO A FIRST TEMPERATURE ABOVE, BUT NOT IN EXCESS OF APPROXIMATELY 15*C ABOVE, THE CLEAR MELTING POINT OF THE FAT TO MELT THE FAT AND THEN MIXING SAME TO FORM A HOMOGENOUS MOLTEN FAT COMPOSITION,
Claim 3
Dependent Claim
132 words
THEREAFTER CHILLING THE HOMOGENOUS MOLTEN FAT COMPOSITION TO A SECOND TEMPERATURE WHICH LIES IN THE LOWER THIRD OF THE TEMPERATURE RANGE BETWEEN THE CONGEAL POINT AND THE CLEAR MELTING POINT OF THE HORMONOGENOUS FAT COMPOSITION, THE CHILING BEING CARRIED OUT AT A RATE EFFECTIVE TO INITATE THE FORMATION OF A HIGH CONCENTRATION OF HIGH MELTING POINT B-FAT CRYSTAL NUCLIE AND TO MINIMIZE THE FORMATION OF RELATIVELY LOW MELTING POINT A AND B'' FAT CRYSTAL NUCLEI IN THE FAT COMPOSITION BUT WITHOUT COOLING THE FAT COMPOSITION BELOW THE CONGEAL TEMPERATURE OF THE FAT, COMPOSITION AND THEN MAINTAINING THE FAT COMPOSITON AT THE SECOND TEMPERATURE FOR A TIME PERIOD OF FROM 2 TO 30 MINUTES TO COMPLETE THE DEVELOPMENT OF A HIGH NUMBER OF RELATIVELY HIGH MELTING B-FAT CRYSTAL NUCLEI IN THE FAT COMPOSITION,
Claim 4
Dependent Claim
132 words
THEREAFTER CHILLING THE HOMOGENOUS MOLTEN FAT COMPOSITION TO A SECOND TEMPERATURE WHICH LIES IN THE LOWER THIRD OF THE TEMPERATURE RANGE BETWEEN THE CONGEAL POINT AND THE CLEAR MELTING POINT OF THE HORMONOGENOUS FAT COMPOSITION, THE CHILING BEING CARRIED OUT AT A RATE EFFECTIVE TO INITATE THE FORMATION OF A HIGH CONCENTRATION OF HIGH MELTING POINT B-FAT CRYSTAL NUCLIE AND TO MINIMIZE THE FORMATION OF RELATIVELY LOW MELTING POINT A AND B'' FAT CRYSTAL NUCLEI IN THE FAT COMPOSITION BUT WITHOUT COOLING THE FAT COMPOSITION BELOW THE CONGEAL TEMPERATURE OF THE FAT, COMPOSITION AND THEN MAINTAINING THE FAT COMPOSITON AT THE SECOND TEMPERATURE FOR A TIME PERIOD OF FROM 2 TO 30 MINUTES TO COMPLETE THE DEVELOPMENT OF A HIGH NUMBER OF RELATIVELY HIGH MELTING B-FAT CRYSTAL NUCLEI IN THE FAT COMPOSITION,
Claim 5
Dependent Claim
33 words
A method according to claim 1, in which the starting fat also contains a powdery edible compatible adjunct for fats selected from the group consisting of emulsifiers, antioxidants, and non-fat dry milk solids.
Claim 6
Dependent Claim
134 words
thereafter chilling the homogeneous molten fat composition to a second temperature which lies in the lower third of the temperature range between the congeal point and the clear melting point of the homogeneous fat composition, the chilling being carried out at a rate effective to initiate the formation of a high concentration of high melting point Beta -fat crystal nuclei and to minimize the formation of relatively low melting point Alpha and Beta ''-fat crystal nuclei in the fat composition but without cooling the fat composition below the congeal temperature of the fat composition, and then maintaining the fat composition at the second temperature for a time period of from 2 to 30 minutes to complete the development of a high number of relatively high melting Beta -fat crystal nuclei in the fat cOmposition;
Claim 7
Dependent Claim
134 words
thereafter chilling the homogeneous molten fat composition to a second temperature which lies in the lower third of the temperature range between the congeal point and the clear melting point of the homogeneous fat composition, the chilling being carried out at a rate effective to initiate the formation of a high concentration of high melting point Beta -fat crystal nuclei and to minimize the formation of relatively low melting point Alpha and Beta ''-fat crystal nuclei in the fat composition but without cooling the fat composition below the congeal temperature of the fat composition, and then maintaining the fat composition at the second temperature for a time period of from 2 to 30 minutes to complete the development of a high number of relatively high melting Beta -fat crystal nuclei in the fat cOmposition;
Claim 8
Dependent Claim
33 words
A method according to claim 1, in which in step (2) the homogenous molten fat composition is held at said second temperature for a period of from about 4 to about 15 minutes.
Claim 9
Dependent Claim
70 words
thereafter heating the fat composition up to a third temperature at which its viscosity is such that the fat composition is suitable for atomizing and spraying and to substantially dissolve any residual Alpha Beta ''-fat crystal nuclei in the fat composition and to avoid destruction of the Beta -fat crystal nuclei, the third temperature being no higher than approximately 10 percent below the clear melting point of the fat composition;
Claim 10
Dependent Claim
70 words
thereafter heating the fat composition up to a third temperature at which its viscosity is such that the fat composition is suitable for atomizing and spraying and to substantially dissolve any residual Alpha Beta ''-fat crystal nuclei in the fat composition and to avoid destruction of the Beta -fat crystal nuclei, the third temperature being no higher than approximately 10 percent below the clear melting point of the fat composition;
Claim 11
Dependent Claim
67 words
THEREAFTER HEATING HE FAT COMPOSITION UP TO A THIRD TEMPERATURE AT WHICH ITS VISCOSITY IS SUCH THAT THE FAT COMPOSITION IS SUITABLE ATOMIZING AND SPRAYING AND TO SUBSTANTIALLY DISSOLVE ANY RESIDUAL A B-FAT CRYSTAL NUCLEI IN THE FAT COMPOSITION AND O AVOID DESTRUCTION OF THE B-FAT CRYSTAL NUCLEI, THE THIRD TEMPERATURE BEING NO HIGHER THAN APPROXIMATELY 10 PERCENT BELOW THE CLEAR MELTING POINT OF THE FAT COMPOSITION,
Claim 12
Dependent Claim
67 words
THEREAFTER HEATING HE FAT COMPOSITION UP TO A THIRD TEMPERATURE AT WHICH ITS VISCOSITY IS SUCH THAT THE FAT COMPOSITION IS SUITABLE ATOMIZING AND SPRAYING AND TO SUBSTANTIALLY DISSOLVE ANY RESIDUAL A B-FAT CRYSTAL NUCLEI IN THE FAT COMPOSITION AND O AVOID DESTRUCTION OF THE B-FAT CRYSTAL NUCLEI, THE THIRD TEMPERATURE BEING NO HIGHER THAN APPROXIMATELY 10 PERCENT BELOW THE CLEAR MELTING POINT OF THE FAT COMPOSITION,
Claim 13
Dependent Claim
107 words
THEN SPRAYING THE FAT COMPOSITION SUBSTANTIALLY FREE OF A AND B-FAT CRYSTAL NUCLEI AND CONTAINING A HIGH CONCENTRATION OF B''-FAT CRYSTAL NUCLEI IN THE LIQUID PHASE INTO A CRYSTALLIZATION CHAMBER AND THEREIN CONTACTING THE SPRAYED FAT COMPOSITION WITH COOL DRY AIR BY CIRCULATING THROUGH THE CRYSTALLIZATION CHAMBER A STREAM OF DEHUMIDIFIED AIR AT A TEMPERATURE OF BETWEEN ABOUT -15* TO -30*C TO CRYSTALIZE FAT PARTICLES, THE DEW POINT OF THE STREAM OF DEHUMIDIFIED AIR BEING BELOW THE LOWES TEMPERATURE IN THE CRYSTALLIZATION CHAMBER, WHEREBY THERE IS FORMED A FLOWABLE POWDER OF CRYSTALLINE FAT PARTICLES OF A SMALL PARTICLE SIZE AND CONTAINING PRIMARILY THE B-CRYSTALLINE FROM OF FAT,
Claim 14
Dependent Claim
107 words
THEN SPRAYING THE FAT COMPOSITION SUBSTANTIALLY FREE OF A AND B-FAT CRYSTAL NUCLEI AND CONTAINING A HIGH CONCENTRATION OF B''-FAT CRYSTAL NUCLEI IN THE LIQUID PHASE INTO A CRYSTALLIZATION CHAMBER AND THEREIN CONTACTING THE SPRAYED FAT COMPOSITION WITH COOL DRY AIR BY CIRCULATING THROUGH THE CRYSTALLIZATION CHAMBER A STREAM OF DEHUMIDIFIED AIR AT A TEMPERATURE OF BETWEEN ABOUT -15* TO -30*C TO CRYSTALIZE FAT PARTICLES, THE DEW POINT OF THE STREAM OF DEHUMIDIFIED AIR BEING BELOW THE LOWES TEMPERATURE IN THE CRYSTALLIZATION CHAMBER, WHEREBY THERE IS FORMED A FLOWABLE POWDER OF CRYSTALLINE FAT PARTICLES OF A SMALL PARTICLE SIZE AND CONTAINING PRIMARILY THE B-CRYSTALLINE FROM OF FAT,
Claim 15
Dependent Claim
33 words
A method according to claim 1, in which in step (2) the homogenous molten fat composition is held at said second temperature for a period of from about 5 to about 10 minutes.
Claim 16
Dependent Claim
110 words
then spraying the fat composition substantially free of Alpha and Beta ''-fat crystal nuclei and containing a high concentration of Beta ''-fat crystal nuclei in the liquid phase into a crystallization chamber and therein contacting the sprayed fat composition with cool dry air by circulating through the crystallization chamber a stream of dehumidified air at a temperature of between about -15* to -30*C. to crystallize fat particles, the dew point of the stream of dehumidified air being below the lowest temperature in the crystallization chamber, whereby there is formed a flowable powder of crystalline fat particles of a small particle size and containing primarily the Beta crystalline form of fat;
Claim 17
Dependent Claim
110 words
then spraying the fat composition substantially free of Alpha and Beta ''-fat crystal nuclei and containing a high concentration of Beta ''-fat crystal nuclei in the liquid phase into a crystallization chamber and therein contacting the sprayed fat composition with cool dry air by circulating through the crystallization chamber a stream of dehumidified air at a temperature of between about -15* to -30*C. to crystallize fat particles, the dew point of the stream of dehumidified air being below the lowest temperature in the crystallization chamber, whereby there is formed a flowable powder of crystalline fat particles of a small particle size and containing primarily the Beta crystalline form of fat;
Claim 18
Dependent Claim
10 words
discharging the flowable fat powder from the crystallization chamber; and
Claim 19
Dependent Claim
10 words
discharging the flowable fat powder from the crystallization chamber; and
Claim 20
Dependent Claim
25 words
A method according to claim 1, in which in step (4) the atomized fat particles are contacted with nitrogen to render same resistant to oxidation.
Claim 21
Dependent Claim
10 words
DISCHARGING THE FLOWABLE FAT POWDER FROM THE CRYSTALLIZATION CHAMBER, AND
Claim 22
Dependent Claim
10 words
DISCHARGING THE FLOWABLE FAT POWDER FROM THE CRYSTALLIZATION CHAMBER, AND
Claim 23
Dependent Claim
27 words
A method according to claim 1, in which in step (6) the fat powder is ripened for a period of from about 1 to about 8 minutes.
Claim 24
Dependent Claim
51 words
THEN RIPENING THE FAT POWDER IN A RIPENING CHAMBER IN A DEHUMIDIFIED ATMOSPHERE AT A FOURTH TEMPERATURE OF BETWEEN ABOUT 0*C. TO +10*C. FOR A RIPENING PERIOD OF FROM APPROXIMATELY 0.5 TO APPROXIMATELY 10 MINUES, THE DEW POINT OF THE DEHUMIDIFIED ATMOSPHERE BEING BELOW THE LOWEST TEMPERATURE IN THE RIPENING CHAMBER.
Claim 25
Dependent Claim
51 words
THEN RIPENING THE FAT POWDER IN A RIPENING CHAMBER IN A DEHUMIDIFIED ATMOSPHERE AT A FOURTH TEMPERATURE OF BETWEEN ABOUT 0*C. TO +10*C. FOR A RIPENING PERIOD OF FROM APPROXIMATELY 0.5 TO APPROXIMATELY 10 MINUES, THE DEW POINT OF THE DEHUMIDIFIED ATMOSPHERE BEING BELOW THE LOWEST TEMPERATURE IN THE RIPENING CHAMBER.
Claim 26
Dependent Claim
51 words
then ripening the fat powder in a ripening chamber in a dehumidified atmosphere at a fourth temperature of between about 0*C. to +10*C. for a ripening period of from approximately 0.5 to approximately 10 minutes, the dew point of the dehumidified atmosphere being below the lowest temperature in the ripening chamber.
Claim 27
Dependent Claim
51 words
then ripening the fat powder in a ripening chamber in a dehumidified atmosphere at a fourth temperature of between about 0*C. to +10*C. for a ripening period of from approximately 0.5 to approximately 10 minutes, the dew point of the dehumidified atmosphere being below the lowest temperature in the ripening chamber.
Claim 28
Dependent Claim
27 words
A method according to claim 1, in which in step (6) the fat powder is ripened for a period of from about 3 to about 5 minutes.
Claim 29
Dependent Claim
24 words
A method according to claim 1, in which after step (6) the fat powder is sprayed with liquid nitrogen to effect a secondary crystallization.
Claim 30
Dependent Claim
22 words
A method according to claim 8, in which in the secondary crystallization is effected at a temperature of from -25*C. to -30*C.
Claim 31
Dependent Claim
38 words
A method according to claim 8, in which after the secondary crystallization treatment the fat powder is subjected to tempering at a temperature of from about 0*C. to about 10*C. in a dry atmosphere for approximately 2 minutes.
Claim 32
Dependent Claim
40 words
A method according to claim 1, in which the fat powder is mechanically mixed with powdery edible material selected from the group consisting of skim milk powder, whey powder, starch powder flour, soybean flour, highly dispersed silicic acid and phosphates.
Claim 33
Dependent Claim
16 words
A method according to claim 1 in which the chilling is completed within about 30 minutes.
References Cited (Backward Citations)
US1329845A
Cited
US2951262A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-06-30 | 1978-12-30 | 1979-07-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-06-30 | 1982-12-30 | 1983-07-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-06-30 | 1986-12-30 | 1987-07-01 | $7700.00 | Window Closed / Lapsed |