method for preparing edible vesipitoisen rasvaemulsion, where v esipitoinen rasvafaasi is sprayed under pressure, one or useamma n nozzle through the second maitopohjaiseen vesipitoiseen nestefaasiin.

摘要

1346645 Emulsifiers; preparing emulsions UMLEVER Ltd 19 April 1973 [1 April 1970] 25823/71 Headings B1C and B1V [Also in Divisions A2 and C5] An emulsion is prepared by injecting a first liquid into a stream of a second liquid, with a pressure difference between the liquids of at least 100 atmospheres (preferably 100-400 atmospheres). The pressure of the second liquid is 0.3 atmospheres above ambient pressure (preferably 1.5 atmospheres). The first liquid may be injected in the direction of flow of the second liquid, or inclined or counter to it, and is preferably injected as a cone. The second liquid is preferably in a pipe, for example circular or elliptical of such diameter that the cone does not touch the walls of the pipe. The length of the pipe downstream of the injection point is at least 20 times the diameter of the cone, preferably 20 times the diameter of the pipe. A number of injection points may be arranged in series or in parallel. Where the injection points are in series, doublewalled tubular coolers may be arranged between the injection points. The two liquids may be fatty and aqueous liquid, for example, an edible oil or fat and skim milk. The invention may be used to produce filled milk or reconstituted milk (e.g. from powdered skim milk and powdered butter fat), cream, cheese or yoghurt, in which case the skim milk is injected into the fat (see Division A2), or margarine, in which case the fat is injected into the skim milk (see Division C5). A 19% paraffin-methanol emulsion may be prepared by injecting paraffin into methanol which contains 1.25% nonionic emulsifier.