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Cess Hnology: Frymakoruma 27. October 2003 Stefan Wienberg
Cess Hnology: Frymakoruma 27. October 2003 Stefan Wienberg
FrymaKoruma
27. October 2003
Stefan Wienberg
Table of content
• part 1:
Introduction Process Technology Center ProTec
Fields of operation
• part 2:
Emulsions: General information and trial
• part 3:
Gel: General information and trial
• part 4:
Grinding: Aspects and trial
part 1
Presentation of ProTec
Continuous Improved
R & D activities of ProTec
Food
41%
Fields and applications
water phase
W/O Emulsion
Oil
How can the emulsion be stabilized?
Reduction of the surface tension is the key to avoid the
coagulation of the emulsion.
Substances which reduce the surface tension are called surfactants.
The number of surfactants (emulsifiers) is enormous and
they are divided up into several groups according to their
properties.
water
water
oil
oil
W/O O/W
Hydrophil head
Lipophil chain
Properties supplied by the emulsifier
ng
Koaleszens
lis e
ru
bi ein
ie
a k
St
Tropfenaufbruch
St
a bi
lisi
er Keine
un
g Koaleszenz
Hot/Cold Process
The fat phase is heat up to a temp. (app. 10 °C above the highest melting
point of the ingredients). The hot fat phase and the cold water phase were
combined under vacuum and emulsified at the mixing temperature.
Subsequently the product is cooled down.
Advantage: shorter cooling times, saving of energy
Recipe W/O creme, example
Recipe Percentage
Vaselinum album 88
Salicylic Acid 8
Benzoic Acid 4
Aspects of Grinding
•Particle
•Reactor
•Energy
•Transfer
•Medium
Evaluation of grinding process
Discussion of both Technologies:
Easy methode and equipement
MK Heat introduction
Particle distribution
More equipement
MS Less heat introduction
Better particle distribution
Practical presentation: