Improvements in or relating to the manufacture of margarine

765,870. Margarine. UNILEVER, Ltd. Sept. 21, 1954 [July 24, 1953], No. 20566/53. Addition to 650,481. Class 84. The process of the parent Specification is modified by passing a part of the liquid fat as a continuous stream through a preliminary A- unit Votator 9 and at least one pre-crystallising unit 11 having a zone where the chilled fat is agitated to allow crystallisation to proceed and a following zone where the chilled fat meets and is agitated with the stream of the remaining liquid fat, so that in the fat phase of the total emulsion a substantial proportion of the higher melting point glycerides is in the crystalline condition whereas the lower melting point glycerides are in liquid form when the mixture enters the final A-unit of a Votator. One part by weight of aqueous ingredients may be supplied from a reservoir 1 and two parts of liquid fat from reservoir 2 by proportioning pumps 3a, 3b. 3c through pipe 8 to the A-unit 9 and a further two parts of liquid fat at 40‹C. by pumps 3d and 3e through pipe 20 which terminates about two thirds down the length of the first of two pre-crystallising units 11, 111, constructed as described in the parent Specification, so that the temperature of the mixture falls from 32‹C. to 17‹C. in the A-unit 9, rises to 23‹C. in unit 11 when it meets the fat injected by pipe 20 and reaches 28‹C. on leaving unit 111. The chilled material leaving the final tube 19 of the main Votator 17, 18, 19 is set in the B- unit 25. Alternatively, four parts of a mixture consisting of one part aqueous ingredients and fibe parts liquid fat may be fed to the A-unit 9 and two parts of the mixture direct to unit 11, or part or all of the aqueous ingredients may be fed with liquid fat directly to the unit 11. A suitable fat blend is 39 per cent palm oil, 30 per cent hardened fats, 8 per cent liquid oil and 23 per cent coconut and/or palm kernel oil. Specification 590,935 [Group V], is referred to.