Margarine

2nd Edition - January 1, 1954
Imprint: Pergamon
Authors: A.J.C. Andersen, P.N. Williams
Language: English
Paperback ISBN:
9 7 8 - 1 - 4 8 3 1 - 3 2 2 4 - 2
eBook ISBN:
9 7 8 - 1 - 4 8 3 1 - 6 4 6 6 - 3

Margarine, Second Revised Edition provides a comprehensive exposition of the chemistry, production, and nutritional aspects of margarine. The book surveys the invention of… Read more

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Margarine, Second Revised Edition provides a comprehensive exposition of the chemistry, production, and nutritional aspects of margarine. The book surveys the invention of margarine and the development of the margarine industry, as well as its nutritional and statistical features. The raw materials, ingredients, and chemical nature of fats and oils needed for production are presented; the step-by-step processing and the biochemical interactions are described in detail; and the bacteriological processes during the preparation of milk and storage and preservation are discussed. This edition contains new information but still retains the general layout of the first edition. Food technologists, chemists, production engineers, and those curious about the production of margarine will find this book interesting.

Preface to the First Edition

Preface to the Second Edition

I. Introductory and History

Invention

Developments

Nutritional Aspects

Statistics

II. Raw Materials

Fats and Oils

1. Their Chemistry

2. General Remarks

3. Animal Fats

4. Vegetable Fats

5. Vegetable Oils

6. Animal Oils

7. Modified Fats and Oils

8. Composition of Blends

9. Preparation of the Fat-blend

Milk and Other Aqueous Ingredients

1. Milk and Milk Derivatives

2. Milk Ripening and Aroma Development

3. Other Aqueous Raw Materials

Ingredients and Auxiliary Materials

1. Salt

2. Chemical Preservatives

3. Coloring and Dyes

4. Aroma Ingredients

5. Egg Yolk and Lecithin

6. Indicator Ingredients

7. Vitamin Concentrates

8. Antioxidants

9. Emulsion Stabilizers and Emulsions

III. The Process

Churning and Emulsification

1. General Remarks

2. Emulsification Plant and Technique

Cooling and Crystallization of the Emulsion

1. Theory and Practice: Refrigeration

2. Crystallization and Solidification Plant

Post-cooling Treatment: Tempering

Kneading and Rolling of Margarine

Rollers

Kneading Tables

Blenders and Mixing Machines

Continuous Processes

The Gerstenberg Complector Plant

The Schroöder Plant

The Atlas Lardin Plant

Tubular Cooler Plants (Girdler "Votator", etc.)

Pasteurized Margarine

Packing and Wrapping

1. Machinery

2. Packing Materials

Special Types of Margarine

Pastry Margarine

Cake Margarine

Cream Margarine

Whipped Margarine

Margarine Fat

Refrigerator Margarines

Essential Fatty Acid Margarine

Vanaspati, Indian Margarine

IV. Storage and Preservation of Margarine

Preservation

Composition

Processing and Cleaning

V. Process Control

1. Chemical and Physical Control

2. Bacteriological Control

3. Yield Control

VI. Margarine Legislation

VII. Factory Arrangements

General

Plans Based on Tubular Coolers

Plans Based on Cooling Drums and Complectors

Plans Based on Churns-Drums-Multiplex Roller

Bibliography

References

Subject Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Margarine

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