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    Contenido Graso 60 %

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    DANIELA RODRIGUEZ
    This document provides a recipe for a 60% fat margarine. It lists the ingredients by percentage including a water phase with water, salt, sodium benzoate and skimmed milk powder, and a fat phase with a fat blend, mono-diglyceride, beta-carotene, and butter flavorings. It describes the process of adding the phases together and crystallizing in a tube chiller, and provides suggestions for pasteurizing the water phase.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Contenido Graso 60 %

    Uploaded by

    DANIELA RODRIGUEZ
    20 views2 pages
    This document provides a recipe for a 60% fat margarine. It lists the ingredients by percentage including a water phase with water, salt, sodium benzoate and skimmed milk powder, and a fat phase with a fat blend, mono-diglyceride, beta-carotene, and butter flavorings. It describes the process of adding the phases together and crystallizing in a tube chiller, and provides suggestions for pasteurizing the water phase.

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    CONTENIDO GRASO 60 %

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    This document provides a recipe for a 60% fat margarine. It lists the ingredients by percentage including a water phase with water, salt, sodium benzoate and skimmed milk powder, and a fat phase with a fat blend, mono-diglyceride, beta-carotene, and butter flavorings. It describes the process of adding the phases together and crystallizing in a tube chiller, and provides suggestions for pasteurizing the water phase.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views2 pages

    Contenido Graso 60 %

    Uploaded by

    DANIELA RODRIGUEZ
    This document provides a recipe for a 60% fat margarine. It lists the ingredients by percentage including a water phase with water, salt, sodium benzoate and skimmed milk powder, and a fat phase with a fat blend, mono-diglyceride, beta-carotene, and butter flavorings. It describes the process of adding the phases together and crystallizing in a tube chiller, and provides suggestions for pasteurizing the water phase.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Danisco Brasil Ltda.

    [email protected]
    www.danisco.com/ingredients

    Formulation

    60% Fat Margarine FO 02-001/P03e

    Ingredients %
    Water Phase
    Water 38,20
    Salt 1,50
    Sodium Benzoate 0,10
    Skimmed Milk Powder 0,20
    pH 5,5
    Fat Phase
    Fat Blend 59,30
    40 parts Soya 40°C
    60 parts Soya Oil
    GRINDSTED MONO-DI SA 52-B Mono-Diglyceride 0,70
    β-Carotene (ppm) 20
    Butter Flavouring QSP

    Process
    Capacity (Kg/h) 35
    Ammonia Temperature (°C) (tube1/tube2) -15/-15
    Tube Chiller Speed (rpm) 750
    Outlet Temperature (°C) 14

    Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may
    vary from country to country. Advice regarding the legal status of this product may be obtained on request.
    The information contained in this publication is based on our own research and development work and is to the best of our knowledge
    reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific purposes.
    Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for
    the infringement of any patents.
    Page 1 of 2
    Danisco Brasil Ltda.
    [email protected]
    www.danisco.com/ingredients

    Formulation

    Flavourings Dosagem (%) Direction

    Butter Flavouring S02538 IN 0,04 Heavy butter, milky, creamy


    Butter Flavouring S03938 IN 0,04 Butter, milky, corn
    Butter Flavouring S12375 IN 0,04 Heavy butter, mild cheese

    Procedure:

    1. Add salt, milk and sodium benzoate in water (water temperature aprox. 50°
    C). Adjust pH with citric acid solution 50%;
    2. Melt the fat blend, transfer it to the emulsion tank and temper to aprox. 50°C;
    3. Melt the GRINDSTED MONO-DI SA 52-B with some of the oil in a ratio of 1:5 to a
    temperature of 45-50°C (which is 5-10°C higher than the emulsifier melting point).
    When this blend is fully melted and well stirred, add it to the remaining heated fat
    blend, stirring continuously;
    4. Add the β-carotene and the flavouring into the fat phase;
    5. Add the water phase into the fat phase, stirring continuously;
    6. Crystallise in a tube chiller.

    Suggestion:

    • Pasteurise water phase heating to 80°C and cooling it to 45°C.

    Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may
    vary from country to country. Advice regarding the legal status of this product may be obtained on request.
    The information contained in this publication is based on our own research and development work and is to the best of our knowledge
    reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific purposes.
    Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for
    the infringement of any patents.
    Page 2 of 2

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