In cosmetics, animal, vegetable and mineral fats are used. These can be a wide variety of substances: beeswax, spermaceti, cocoa butter, lanolin, vegetable oils - olive, corn, soybean; stone oils - peach, apricot, almond, plum; sperm whale oil derivatives, castor oil, stearin, glycerin, cetiolan and others. Vegetable oils nourish the skin well. Stone oils are also considered beneficial.

• apricot oil replenishes the loss of sebum, protects against adverse effects, is effective for fading mature skin and for the prevention of wrinkles. Helps with burns and cracks in the skin. It is used as beach and massage oils for infants and young children. Useful for hair and nails.
• Grape seed oil slows down the aging process. Regenerates and moisturizes the skin, maintains its elasticity and freshness, heals wounds, burns, abrasions.
• Jojoba oil protects against ultraviolet rays and is used to regenerate the skin after sunburn, helps to retain moisture in the skin even in dry weather.
• Wheat germ oil has a high content of vitamin E, carotenoids and vitamin F. Strengthens skin cells, neutralizes the harmful effects of free radicals^ prevents skin aging and wrinkles. Helps restore and maintain the elasticity and firmness of the skin and hair, normalizes intracellular metabolism. Moisturizes the skin, smoothes wrinkles.
• Almond oil has strong regenerative and soothing properties.
• peach oil effectively against wrinkles, gives the skin velvety, softness and elasticity.

Animal fats are used less frequently than vegetable fats, since they are not completely absorbed, but cover the surface of the skin with a film, making it difficult to breathe. However, some fats contain beneficial substances that are not found in oils. The most popular fats used in the manufacture of creams are lanolin and spermaceti.

• Lanolin, or wool wax, is an animal wax that is obtained by washing the wool of sheep. After drying, oxidation and neutralization of sheep skin fat, lanolin is obtained. It contains wax-like substances, fatty acids and esters of cholesterol and isocholesterol. Lanolin is used to moisturize the skin, increase blood circulation and, accordingly, intensify metabolism. The origin of lanolin determines its allergenic properties.
  A derivative of lanolin - polyethylene glycol lanolin - has the same softening effect, while less likely to cause allergies.
• Spermaceti- animal wax, which is extracted from a fibrous sac located in the head of a sperm whale. Spermaceti is used as an emollient, as well as a means to reduce the pain of sunburn and irritation. Sometimes there are cosmetic compositions based on mink fat. The mink is the only animal that does not have skin diseases. Mink fat has great regenerating power. It contains palmitoleic acid triglycerides, which stimulate lipid metabolism in the skin (this acid is not found in vegetable oils, as in almost all oils of animal origin). Cream with mink oil heals minor wounds and relieves itching and burning after insect bites. Since mink fat has pronounced photoprotective properties, it is added to sunburn preparations. In addition, it is rarely allergic. But not always natural fats benefit the skin.

There are cases when they served as the cause of inflammatory processes. Therefore, semi-synthetic (lard, solid castor oil) and synthetic fats (isopropyl myristate, isopropyl palmitate, isopropyl laurinate, etc.) were created. They are introduced into the composition of cosmetics, if the presence of natural fats is undesirable. Mineral oil is widely used in cosmetics. True, a number of publications have recently appeared about its not very beneficial effect on the skin. When applied to the skin, the oil forms a thin waterproof film that traps toxic substances released by the cells and prevents the skin from breathing. Mineral oil itself can cause an allergic reaction, in addition, it interferes with the absorption of vitamins A, E and D.

Fatty products remain on the surface of the skin for a long time, they protect the skin well from moisture evaporation, but are not able to make up for its lack. It is considered acceptable to use oil-based creams for problematic dry skin and only as a temporary remedy.

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This group includes: fatty, carbohydrate, silicone bases.

Animal and vegetable fats:

- Purified pork fat. This is a fresh rendered fat of the internal organs of a pig - a white, homogeneous mass, is a mixture of triglycerides of palmitic, stearic, oleic and linoleic acids, containing a small amount of cholesterol. Fresh fat, due to the content of unsaturated acids in it, is quite easily oxidized, and therefore should not be used for the preparation of ointments with oxidizing agents. It is also unsuitable for the preparation of ointments with preparations of heavy metals, with which it forms metallic soaps.

- Hydrogenated fats. These fats are obtained as a result of the hydrogenation of various fatty oils (sunflower, soybean, peanut, castor, etc.). The consistency of hydrogenated fats, depending on the conditions of hydrogenation, can be different - from semi-liquid to solid. In comparison with pork fat, they are more stable, better mixed with water, but absorbed worse.

- Beef fat. Melted cattle fat. Compared to pork fat, it has a higher melting point (40-50 0), a denser consistency and is worse smeared. It is rarely used on its own as a basis. More often it is part of complex bases, as a sealant that increases the melting point of the base.

- Fatty oils. Obtained from seeds and fruits by pressing. As components of ointment bases, oils are used: sunflower, peach, linseed, etc. They are added in small quantities to ointment bases to increase their absorption, as well as in the preparation of suspension ointments for dispersing medicinal substances.

- Fat-like substances (waxes). They consist mainly of esters formed by higher monohydric alcohols and high fatty acids. They are chemically resistant and indifferent. Many of them mix well with water. These include:

Lanolin. Purified fat-like, extracted from the wash water of sheep's wool. Contains cholesterol and isocholesterol esters of cerotinic acid and palmitic acids. Lanolin is chemically close to human sebum. Due to its high viscosity, it is usually prescribed in mixtures with other bases. During long-term storage, it may partially hydrolyze.

Spermaceti. It is obtained from the cavities of the sperm whale located under the skull and along the spine. Contains cetyl ester of palmitic acid. Fatty crystalline mass of white color. To turn into a powder, it is moistened with 95 0 alcohol and ground in a mortar. Easily fuses with petroleum jelly, fats and waxes. In the air, it gradually turns yellow and rancid, so it is replaced with cetyl alcohol, obtained by saponification of spermaceti. Used in complex bases as a thickener and emulsifier.

Wax yellow and white. Obtained by melting empty honeycombs of bees. They are a mixture of esters of high molecular weight alcohols and polyalmitic acid. It also contains cerotinic acid. It has a slight emulsifying property. Increases the absorption of aqueous liquids. White wax is obtained from yellow by bleaching it in sunlight. It is inferior in quality to yellow, because it becomes contaminated and partially rancid during bleaching. Also, it is more fragile.

Wax serves to thicken ointments and increase their viscosity.

hydrocarbon bases. Similar in appearance and texture to fats. They are mixtures of solid or solid and liquid saturated hydrocarbons. These foundations are distinguished by high chemical resistance and invariance during storage, do not dry out, are almost not absorbed by the skin and are difficult to wash off from it. These include:

Petrolatum. Get it as a result of oil refining. Homogeneous stretching filaments greasy mass. Available in two types: yellow and white, the latter is obtained from yellow by bleaching it. The properties of both types are the same. Vaseline is chemically indifferent. Storage rack. When melted, it forms a clear liquid with a slight odor of paraffin and oil. The skin is almost not absorbed. Does not have an irritating effect. It does not mix well with water, which is why it is often combined with lanolin in recipes. For eye ointments, a special grade of Vaseline of the highest purity is used.

Paraffin hard. It is also obtained from oil refining. White, solid fine-crystalline mass, slightly greasy to the touch. Does not saponify with caustic alkalis. Chemically resistant. Does not mix well with water and other substances. It is applied as a sealant of other bases.

Vaseline oil liquid paraffin. The fraction of oil obtained after distillation of kerosene. Colorless oily liquid. It is added to dense bases in order to obtain a base of a softer consistency.

Refined Naftalan oil. Thick syrupy liquid, black in color with green fluorescence and a peculiar smell.

Ozokerite, or mountain wax. natural mineral. It is a mixture of high molecular weight carbohydrates of the paraffin series. Through appropriate technological processing, resin-free ozokerite is obtained from it, which is used at the suggestion of S. S. Lensky in a ratio of 1: 2 with medical vaseline oil as an ointment base.

Ceresin. It is obtained from ozocerite by additional purification. Reminds me of beeswax.

Petrolatum. Obtained by dewaxing petroleum aviation oils. It is a mixture of solid paraffin with high-viscosity mineral oil, light brown mass.

Silicone bases - high molecular weight organosilicon compounds - chains of molecules consisting of alternating links built from Si and O 2 atoms in which free Si valences are replaced by methyl, ethyl and phenyl ones; colorless, viscous, oily liquids.

Fatty creams, pastes, protective and decorative lipsticks are prepared on these bases.

fat cream- cosmetic ointment containing only fats and fat-like components. The nutritional properties of fat creams are very limited and in some cases they provide a simple softening. The action of fat creams is based mainly on the action of fats. Due to the low effectiveness of fatty creams, they are currently not in very high demand. The fattest creams are night creams, because it is inconvenient and impractical to use them during the day.

The main raw materials that make up this group of creams are lanolin, spermaceti, stearin, proteins, beeswax, glycerin, emulsifiers, casein, vitamins, hormones, infusions, enzymes, enzymes and other active biological substances, as well as water, artificial waxes and other numerous substances.

Mineral raw materials are included as a base in some fat creams: petroleum jelly, paraffin and vaseline oil, paraffin, ceresin, etc. Fat creams, depending on the purpose, may include a variety of chemicals. All raw materials used must be thoroughly cleaned, free of impurities and especially harmful substances, must not have an unpleasant odor and, if possible, be colorless. Grease creams are used as cleansing oils and fats, protective creams, tanning oils, massage creams, etc.

When applying a fat-based product, a film forms on the skin. Such a film, on the one hand, protects the skin from low temperatures, from the penetration of microorganisms and foreign particles. On the other hand, such a film clogs the pores, which can cause inflammation, as well as not allowing the skin to breathe and cleanse itself of toxins. Fat-based creams can be used as protective agents in adverse weather conditions. With local manifestations of atopicity and peeling. The effect of the film is also observed in lipsticks. Lipsticks are used to protect the skin of the lips, to heal cracks in the lips during chapping. There are also lipsticks that contain antiviral drugs, these lipsticks are used in the treatment of herpes.

Paste- have a deeper effect on the skin. The hydrotropic effect of pastes is based on the ability of powdered substances to increase their porosity for water vapor, so that the pastes do not irritate the skin. They have anti-inflammatory and drying effects, as well as protective and softening. Pastes protect the skin from environmental influences. Pastes are used for acute and subacute inflammation of the skin.

Margarine is a high-quality fat based on vegetable oils and animal fats in natural and processed form with the addition of various components.

Margarine is a highly dispersed emulsion of fat and water, which, along with a high melting point, determines its high digestibility - 94%. The biological value is determined by the content of polyunsaturated fatty acids, phosphatides, vitamins.

Raw material. In the production of margarine, the main and auxiliary raw materials are used.

To main raw material include the fat base (up to 82%), which largely determines the quality of the finished product, and its physico-chemical parameters and rheological characteristics predetermine these properties of margarine. The most important indicators of margarine are the melting point, hardness, solids content.

Melting temperature margarine depends on the composition of the fat base. The accumulation of single-acid high-melting glycerides imparts increased hardness, while those of different melting points give softness.

For the fat bases of margarine, fusibility, plasticity, and spreadability are important.

fusibility characterized by a temperature of complete melting, which depends on the content and quantitative ratio of solid and liquid fractions. The higher the content of the solid high-melting fraction, the lower the fusibility.

Plastic is a property of the body to prevent deformation and depends on the ratio of solid and liquid glycerides. It has been found that good plasticity and smearability have fats in which solid glycerides contain 15-30%, and this ratio does not change in the temperature range from 10 to 30 "C.

Structural and rheological characteristics of margarine are determined by the area of ​​its use and the method of packaging.

As a liquid fat phase of margarine, various refined vegetable oils are used, impersonal in taste and smell. In our country, the main raw material for the production of margarine is sunflower oil, in Western Europe - rapeseed, in the USA - soybean.

The recipe composition of the solid fat base for margarine varies significantly depending on the sources of fatty raw materials and the traditions of the country. In the formulations of low-calorie margarine, solid vegetable oils are widely used - coconut, palm, palm kernel. Currently, the production of palm oil ranks second in the world after soybean. With the introduction of these oils into the recipe, a more plastic consistency of margarine is obtained.

In Germany, at present, lard (pork fat) with a melting point of 28-36 ° C is introduced into some varieties of margarine.

In bar hard margarine, the fat base contains 80% lard and 20% liquid fat, usually vegetable oil.

In bulk margarine, this ratio is different: the amount of liquid fats is 40-50% of the total fat base.

To auxiliary raw materials include: butter, milk, salt, sugar, flavors, emulsifiers, vitamins, preservatives, water. Auxiliary raw materials (with the exception of butter and emulsifiers) form the water-milk phase of margarine: According to the current recipes for sandwich and milk margarines, the amount of the water-milk phase is 17.75%, in chocolate - up to 37.8%. Low-calorie margarine and pastes contain 40-60% of the water-milk phase, which largely determines the organoleptic properties of the finished product. /

Dairy-free margarine is also being produced now. Nevertheless, sour milk, sour cream or 1.0-1.5% skimmed milk powder or sodium caseinate are added to some of its types. When using milk proteins in the production of low-calorie margarine, the use of preservatives is of great importance. In our country, for this purpose, it is allowed to use benzoic and sorbic acids in combination with citric acid. In Denmark and Holland, potassium sorbate and sorbic acid are used. In the US and UK, both benzoic and sorbic acid, as well as their potassium and sodium salts, are allowed to be used.

To increase the microbiological stability of margarine, citric and lactic acids are introduced into the aqueous phase in an amount that ensures the pH of the product is 4.5–6.0. To increase the resistance of solid fats to oxidation, antioxidants are added to margarine - butyloxytoluene and butylhydroxyanisole - in an amount of 0.02%. To enhance the action, antioxidants are added in a mixture with lecithin, tocopherol and citric acid.

Table salt is also introduced into the aqueous phase, the amount of which varies in different countries from 0.15 to 2.0%. Salt gives margarine a salty taste and reduces splatter when used to stir-fry food.

Since margarine is an emulsion, emulsifiers are used to stabilize it, which are distributed on the surface of the dispersed liquid in the form of a thin film and prevent the two subsystems of the emulsion from merging.

Emulsifiers used in margarine production must meet the following requirements: be physically harmless; stabilize a highly dispersed and stable emulsion; promote moisture retention in margarine during mechanical processing and during production; have anti-splash properties; to ensure the stability of margarine during storage.

In our country, for the production of margarine, emulsifiers MHD (distilled monoglycerides) and MFM (soft moyoglycerides) are used. Usually emulsifiers contribute in the amount of 0.6%.

In Denmark, Grinsted manufactures a wide range of margarine emulsifiers of different fat content, which are widely used throughout the world. The most common emulsifiers are Dimodan (distilled monoglycerides), Emuldan (a mixture of various monoglycerides), Amidan (monoglyceride esters with lactic acid), Lecidan (a mixture of monoglycerides and lecithin), Lactodan (monoglyceride esters with lactic acid), Promodan (propylene glycol esters). The use of monoglyceride esters with organic acids ensures minimal spatter when using margarine for frying foods.

In the USA and Great Britain, an emulsifier is produced based on fatty acids of vegetable oil and animal fat. In France, defatted lecithin is used as an emulsifier in a mixture with phosphoditylcholine, phosphodityl-etacolamine, phosphoditylinositol.

Gelatin, pectin, agar, alginates, pectin acids are used as structure stabilizers for low-calorie margarine.

To increase the biological value of margarine, vitamins A, D 2 , D 3 are added to it. In some types of margarine, vitamin C is added to the aqueous phase, which has a synergistic effect on antioxidants and preservatives.

Flavoring and aromatic additives are introduced into the composition of all types of margarine. One of the largest suppliers of flavors is Naarden (Netherlands). In Russia, margarine production uses both Naarden flavors and domestic VNIIZH flavors. So, for sandwich and bulk margarine, a composition has been developed, consisting of a fat-soluble flavor VNNIZH-17 and a water-soluble VNIIZH-43M, which gives margarine a taste and butter aroma. To give margarine a piquant taste, flavoring additives are used that give the product the aroma of lemon, strawberry, peach, chocolate.

Sandwich margarine of slightly yellow color, in the production of which carotene and annatto were used as dyes, is in the greatest demand. Currently, margarine is also produced in pink, brown (chocolate) and other colors.

Margarine production. There are two technological schemes: periodic and continuous. Regardless of the technological scheme, the production of margarine consists of the following operations: acceptance and preparation of raw materials; formulating margarine; tempering and mixing the fat base, milk and additives; emulsification; cooling and crystallization; plastic processing, packing and packing.

Acceptance of raw materials is in assessment of its quality according to established indicators.

Raw material preparation includes obligatory refining of vegetable oils and tallow, pasteurization and fermentation of milk, cleaning of butter.

Formulation of margarine carried out in accordance with his appointment and name.

Tempering - this is bringing to a certain temperature all the components of the prescription mixture: fat base - 4-5 "C above the melting point; milk - up to 15-20 ° C.

emulsification- distribution of one liquid into another in the form of drops in special mixers (emulsifiers) with vigorous stirring. For the production of low calorie margarine, stronger emulsification is needed, which is usually achieved by recycling the emulsion.

At cooling margarine emulsion crystallization process occurs and recrystallization with the transition of less stable crystalline (metastable) through intermediate to stable (stable) crystalline modifications, which is the essence of the phenomenon of polymorphism.

With slow cooling of the margarine emulsion, glycerides crystallize sequentially in accordance with their pour point. As a result, large crystals are formed, characteristic of the most high-melting stable crystalline form, which causes the heterogeneity of the structure of the finished product, which gives the margarine a rough taste, powdery and marbling texture. During storage, such margarine becomes brittle. With rapid cooling, the formation of crystals begins at a temperature below the pour point. In this case, lower-melting, less stable crystalline forms are formed.

Thus, using the ability of margarine to supercool, it is possible to obtain a fine-grained structure with high plasticity, low melting point, the necessary consistency and other organoleptic properties.

Scheme of periodic action is based on the principle: refrigeration drum - vacuum collector. The mixture of components according to the recipe from the mixer is sent to the emulsifier, where a finely dispersed emulsion is obtained. Then the emulsion is fed to refrigerating drums, the surface temperature of which is from -18 to -20 "C, for cooling and crystallization. The emulsion is fed to the surface of the drum in the form of a thin film and solidifies in this form. The frozen emulsion is removed from the surface of the drum with a special knife. In this case, chips are formed, which fall into the hopper and are sent to the vacuum collector for plastic processing.

Vacuum-compressor is an auger-mixing machine in which margarine is compacted during mixing, first by the upper and then by the lower augers. In the process of mechanical processing, excess air and moisture are removed from the chips under vacuum with some thermal action. The shavings are homogenized and acquire the consistency of butter.

Margarine leaves the vacuum assembly at a temperature of 12-16 ° C, it is packaged and sent for storage and aging.

Continuous production schemes. Production of margarine on the line of the company "Johnson". This line includes containers for fat mixture and additives, automatic scales, a dosing pump, three mixers, an emulsifier pump, a double filter, an equalizing tank, a subcooler, a structurer and filling and packaging machines.

Prepared fats, emulsifier solution, fat-soluble additives are fed into the total capacity of automatic scales and weighed. Then the components of the fat and water-milk phases are pumped into mixers, where emulsification takes place with mixers with a rotation speed of 46 rpm and a temperature of 38-40 °C.

The emulsion is passed through the emulsifier pump for 5 minutes and sent to the third mixer, where it is thoroughly mixed and fed to a double filter, and then to a surge tank with a steam-water jacket and a float valve. Then the emulsion at a temperature of 38-40 ° C enters a four-cylinder subcooler (votator). After cooling, the emulsion has a temperature of 10-13 "C.

When packing in packs, the margarine emulsion is fed through a distributing device and filters by structurators to the mold and filling and packaging machines. When packing into a monolith, the margarine emulsion is fed from the votator to the decrystallizer apparatus and then to a two-unit fat-filling machine of the Roberte type.

Production of soft bulk margarine on the Schroeder line. This line includes: two tanks, two mixers, an emulsifier pump, a high pressure pump, a pasteurizer, a combinator, a crystallizer, filling and packaging machines.

Dosing of the components of the formulation is carried out using microprocessor technology in automatic mode. Each component is weighed in quantities according to the recipe and pumped into the mixer, where they are mixed with agitators with a rotation speed of 30-35 rpm at a temperature of 39-43 °C.

From the mixer, the emulsion is pumped by an emulsifier pump into a flow mixer, from where the stable emulsion enters a three-cylinder high-pressure pump and, under a pressure of 1-5 MPa, is fed into a pasteurizer, where it is pasteurized at a temperature of 80-85 ° C and cooled to 39-43 ° C.

From the pasteurizer, the margarine emulsion is fed through a pipeline to a combinator consisting of three cooling cylinders and one cylinder for additional mechanical processing. In the combinator, the emulsion is cooled to 10–13 °C due to the evaporation of liquid ammonia. In the cylinder for additional processing, margarine is recrystallized with the release of latent heat of crystallization with an increase in temperature by 2–3 °C. Then, through the crystallizer, margarine enters the filling machines, where it is packaged in polyvinyl chloride cups. The cups are transported along the filling conveyor and sent to packaging machines.

Margarine production technology

The production of bar and soft margarines is carried out in a continuous or batch process, which includes the following main stages:

Preparation of fatty raw materials. Storage and tempering of refined deodorized oils and fats;

Milk preparation;

Preparation of emulsifiers and other non-fat components;

Emulsion preparation;

Obtaining margarine, supercooling, crystallization of margarine emulsion. Mechanical (plastic) processing of margarine;

Packing, packaging, stacking of finished products.

The process of obtaining soft margarines is carried out on the lines of the company "Johnson", "Alfa Laval", "Schroeder" or "Koruma".

Preparation of vegetable oils, fats and butter. Refined deodorized fats and oils are stored in fat storage tanks separately by type for no more than 24 hours. The storage temperature of solid fats and oils should be 5-10 °C higher than their melting point. To prevent oxidation of refined deodorized oils and fats, it is recommended to store them in an atmosphere of inert gas - nitrogen or carbon dioxide.

Butter is freed from containers and loaded into a chamber with a melting cone. The temperature of the melted butter should be between 40-45 °C. The homogeneity of the consistency of the molten butter is maintained by means of a stirrer or a pump by means of recirculation.

Preparation of emulsifiers. To evenly distribute and increase the effectiveness of emulsifiers, distilled monoglycerides are dissolved in refined deodorized vegetable oil in a ratio of 1:10 at a temperature of 80-85 °C. Soft monoglycerides are added to the same solution at a temperature of 55-60 °C, after which, if necessary, a phosphatide concentrate is added in the amount specified in the recipes. A complex emulsifier used instead of a monoglyceride composition is dissolved in refined deodorized oil in a ratio of 1:15 at a temperature of 65-75 °C. If an imported emulsifier is used, then it is dissolved in refined deodorized oil in a ratio of 1: 10 at a temperature of 48-55 ° C.

Preparation of dyes, vitamins, flavors. To impart color to soft margarines, oil solutions of natural beta-carotene isolated from carrots, pumpkins, palm oil, microbiological beta-carotene, turmeric dyes and annatto seeds are used. Dyes and vitamins are diluted in deodorized vegetable oil. Flavorings are injected directly into the fat or water-milk phase of margarine.

Preparation of milk and secondary dairy products. Whole cow's milk is pasteurized and then cooled to a temperature of 23-25 ​​°C.

Fermentation of milk is carried out biologically or by acid coagulation.

When using powdered milk, it is diluted with water to obtain at least 8.5% fat-free solids in the finished solution.

When using secondary dairy products, they are dissolved with stirring in water in a ratio of 1: 3 - for whey powder; 1:6 - for whey protein concentrates (WPC). The resulting solutions are heated to a temperature of 85-90 °C and 60-65 °C, respectively, kept for 30 minutes, cooled and fed into supply tanks for production.

Preparation of citric acid and water-soluble flavors. Citric acid is used in the form of a 1-10% aqueous solution, into which water-soluble flavors are simultaneously added.

Preparation of salt, sugar, preservatives and starch. Salt is used in the form of a saturated solution of 24-26% concentration.

Sugar or sweeteners are used in the production of dessert soft margarines in the form of an aqueous solution of 30% concentration.

Preservatives (benzoic, sorbic acid, sodium benzoate) are used in low-fat soft margarines when introducing milk, especially in summer and at elevated storage temperatures. Preservatives are dissolved in water in a ratio of 1: 2.

Starch is first dissolved in cold water in a ratio of 1: 2, then brewed with hot water to a ratio of 1: 20, incubated for 30 minutes, cooled and transferred to a storage tank.

Emulsion preparation. The margarine components are mixed according to the recipe in a vertical cylindrical mixer, in which pre-emulsification also takes place. Inside the mixer is a screw mixer with a rotation speed of 59.5 rpm. Baffles are attached to the mixer body, which do not allow the mixture to twist in the direction of rotation. The mixer is equipped with a water jacket. The product enters through the fitting and exits through the outlet. The coarse emulsion from the mixer then enters the centrifugal type emulsifier, the working body of which is two rotating and two fixed disks, the space between which the emulsion enters. The disks rotate at a speed of 1450 rpm, providing intensive dispersion of the emulsion to a particle size of 6-15 microns in diameter.

Getting margarine.

After the emulsifier, the margarine emulsion, passing through the surge tank with a high-pressure pump, is fed into the supercooler, which is one of the main devices for producing margarine products and provides emulsification, cooling and mechanical processing of the emulsion. The subcooler consists of several identical cylinders - heat exchangers operating in series.

The block of cylinders of the three-section subcooler is installed in the upper part of the apparatus, each of the cylinders is a heat exchanger of the "pipe in pipe" type with thermal insulation. The first inner pipe is a working chamber in which a hollow shaft is located, where hot water is supplied to prevent sticking of the margarine emulsion. Twelve knives are fixed on the shaft, the shaft rotates at a frequency of 500 rpm. The space between the second and the first pipe is occupied by the evaporation chamber for the cooling agent - ammonia, which is supplied by a piping system. Margarine emulsion, cooling, crystallizes on the surface of the inner tube and is removed with knives. The temperature of the emulsion at the outlet of the third cylinder is 12-13 °C.

Then the emulsion enters the crystallizer, where it is given the necessary crystalline structure, the required hardness, uniformity and plasticity necessary for margarine packaging. The main components of the crystallizer are a homogenizer filter and three sections - conical and two cylindrical, in which margarine slowly moves to the conical nozzle and then to the filling machine. The compensating device provides intermittent supply of margarine for packaging. The temperature in this case rises to 16-20 °C due to the heat of crystallization.

When margarine emulsion is cooled, a complex process of crystallization and recrystallization of triglycerides of the fatty base of margarines occurs, which determines the most important quality indicators of the finished product - consistency, plasticity and melting point.

At sufficiently high temperatures, the content of the solid phase in the fat bases of soft margarines is small, and they are a suspension of solid triglycerides in liquid ones. As the temperature decreases, the least soluble high-melting triglycerides begin to separate from the melt in the form of crystals and the solids content increases. When the margarine emulsion is cooled, a complex crystallization process occurs, which is based on the phenomena of polymorphism associated with the transition of less stable (metastable) low-melting crystalline a-forms through intermediate rhombic P-forms to stable (stable) high-melting crystalline modifications. In soft margarines, fat crystals are usually present in the P-form. The transition to the P-form negatively affects the structural and rheological properties of soft margarines due to the formation of large crystals with a denser packing of molecules, with a high melting point and density. To ensure a homogeneous plastic structure of soft margarines, the emulsion after deep cooling is subjected to intensive mixing and prolonged mechanical processing. Crystallization of the margarine emulsion in combination with mechanical processing leads to the formation of finely dispersed crystals of the solid phase, which form coagulation structures in the liquid phase. At the same time, the solid and liquid fractions of the fat base of soft margarines are distributed evenly, and the finished product does not lose fluidity when poured into boxes made of polymeric materials, acquires a plastic consistency that persists for a long time at temperatures of 5-7 °C. Violation of the modes of crystallization and cooling leads to margarine defects that cannot be eliminated by mechanical processing.

The margarine obtained in this way is fed into the balance tank of the filling and packaging unit, which doses (150-500 g) and packs the margarine into cups made of polymeric materials (polystyrene, polypropylene), sealed with metallized caps.

For the production of low-fat margarines, stronger emulsification is required, which is achieved by recirculating the emulsion. During recirculation, air should be avoided as far as possible in the emulsion. In the production of dairy low-fat margarines, special attention should be paid to the intensity of mixing. In the event of excessive emulsification, a phase reversal may occur and the emulsion will be destroyed. In addition, special attention is paid to the correct selection of the composition of the fat and water-milk phases, the amount and type of emulsifier, and strict adherence to the technological regime. The production technology before the packaging stage provides for a decrystallization stage, which is necessary for the low-fat product to have a semi-liquid paste-like consistency at the packaging stage during bottling. To do this, decrystallizers are used that destroy the crystalline structure of the product in order to form a fine crystalline structure and a shiny surface of the product.

One of the methods for the production of low-fat margarines widely used abroad is the following: part of the fat is emulsified with an aqueous phase, the remaining part is recrystallized during mechanical processing, cooled and mixed with the emulsion, and the margarine is packaged. The ratio of emulsified and non-emulsified fat is 65:35 or 35:65. The emulsion contains 50-65% fat. At a temperature of 17-23 ° C, an emulsion with a pH value of 4.4 is mixed with fat, beforehand 5-20% of non-emulsified fat is crystallized. To do this, the fat is cooled to 7-18 ° C in a thin layer on a subcooler. The product is homogenized before packaging.

In accordance with the requirements of physiologists, the daily intake of fats should be 95-100 g. In this case, there should be the following ratio of fatty acids: polyunsaturated - 20-30%, monounsaturated - 40-50%, saturated - 20-30%. It should be noted that none of the natural fats does not meet the specified standards. So, this ratio is the following (in%): in sunflower oil - 65: 25: 10; in butter - 5: 40: 55;. in pork fat - 10: 50: 40; in fish oil - 30: 50: 20. In addition, butter and animal fats contain cholesterol, vegetable oils lack vitamins A and D, fish fats are easily oxidized and unstable during storage.

Margarine is a product with specified properties. Margarine production technology allows you to change the recipe in accordance with the requirements of physiologists. For different age groups, preventive and dietary nutrition, various compositions of margarine with a content of 40-60% linoleic acid, with the introduction of biologically active substances, etc., can be selected.

Margarine is a fatty product that is obtained from high quality dietary fats, milk, sugar, salt, emulsifiers and other ingredients.

Margarine in smell, taste, texture, color is close to butter. Margarine is a high-calorie and easily digestible product. Caloric content of 100 g of margarine is 752 kcal (3123 kJ). The digestibility of margarine is 97.5%.

Lard is used as the fat base of margarine.

Salomas is formed in the process of hydrogenation (liquid fats are saturated with hydrogen and turn into a solid state). Salomas can be vegetable and whale, depending on the feedstock.

In the production of margarine, natural refined oils, animal fats of the highest grade are used.

Flavoring, aromatic substances, dyes, emulsifiers, preservatives are added to the composition of margarine. Vitamins are added to increase the biological value; milk to improve the taste.

The fat mixture prepared according to the recipe is mixed and emulsified. The emulsion is cooled, crystallized, processed to give a homogeneous consistency.

According to the purpose, margarines are divided into brands:

- soft (MM) - for eating, in home cooking, for public catering and in the food industry;

- liquid (MZhK) - for baking and frying, in home cooking and catering;

(MZHP) - for bakery production for baking bakery and confectionery products;

- solid (MT) - in the confectionery, culinary and bread production;

(MTS) - for puff pastry;

(MTK) - for the manufacture of creams, soufflés, fillings, Ptichye Moloko sweets and other confectionery products.

Margarines are also divided into sandwich, table and for industrial processing.

Assortment: Homemade, Rainbow, Wonder Woman, Hostess, Pyshka, Chocolate, Creamy, Stolichny, Rossiyanka, Dairy, etc.

quality requirements

Margarine should be free of foreign odors, the consistency is homogeneous, plastic, the cut surface is shiny; the taste is pronounced milky or lactic acid with a creamy tint.

The melting point of fat for liquid - 17-38 ° C, soft - 25-36 ° C; solid - 27-38 ° C.

Margarine defects: greasy, rancid taste, pronounced taste of vegetable oil, water droplets protruding (poor emulsification), crumbly and soft texture (violation of production technology), powdery or curdled texture, molding.

The content of bacteria of the Escherichia coli group and other pathogenic microorganisms is not allowed in margarine.

Package. Margarine is packed in cardboard, plywood boxes, drums and barrels. For retail trade, margarine is packaged in bars, wrapped in parchment, laminated foil with a net weight of 200 to 500 g, in cups and polymer boxes with a net weight of 100 to 500 g.

Marking. The label indicates the trademark, name of the manufacturer, its address, net weight, composition of the main components, nutritional value, production date, shelf life, standard number.

Storage. Margarine is stored in refrigerators at a temperature of 0-4°C - 45 days, at a temperature of -10 to -20°C - 60 days. The shelf life depends on the type of packaging and on the temperature regime of storage. Imported margarine is stored for a longer period (up to 6 months), preservatives and antioxidants are added to its composition.

The group of hydrophobic bases combines bases and their components that have a different chemical nature and have pronounced hydrophobicity.

Fat bases

Animal fats

Used as ointment bases since ancient times and still. By chemical nature, they are triglycerides of fatty acids. The properties are close to fatty secretions of the skin. In addition, fats contain unsaponifiable components, among which sterols predominate. Animal fats contain cholesterol, while vegetable fats contain phytosterol. Of the animal fats, the most common is pork fat - Adeps suillus seu Axungia porcina (depurata). It is a mixture of triglycerides of stearic, palmitic, oleic and linoleic acids. It also contains a small amount of cholesterol. This white mass is practically odorless. Melting point = 34-36 °C. Advantages: Pork fat ointments are well absorbed by the skin, do not irritate and are easily removed with soapy water. Pork fat mixes and fuses easily with other fats, waxes, hydrocarbons, resins and fatty acids. Due to the content of stearin, pork fat incorporates up to 25% water, 70% alcohol, 35% glycerol, forming stable emulsion systems with them. Disadvantages: Under the influence of light, heat, air and m / o it goes rancid, acquiring a sharp, unpleasant odor, an acid reaction and an irritant effect. Solid pork fat is capable of oxidation, it is not suitable for the manufacture of ointments with oxidizing agents. It reacts with alkaline substances, salts of heavy metals, zinc, copper and bismuth to form soaps. Ointments darken, become dense and viscous.

Vegetable fats

Most of them have a fatty texture, which is associated with a high content of glycerides of unsaturated acids. In this regard, vegetable fats can only be used as components of ointment bases. In terms of stability, vegetable fats are similar to animal fats - they go rancid during long-term storage, but due to the content of phytoncides, they are more resistant to microorganisms. The most widely used sunflower, peanut, olive, peach, almond, apricot oils. Advantages: biological harmlessness, pharmacological indifference, penetrate through the epidermis.

hydrogenated fats

Semi-synthetic product obtained by catalytic hydrogenation of fatty vegetable oils. At the same time, unsaturated glycerides of fatty oils pass into the limiting, soft consistency. Depending on the degree of hydrogenation, fats of various consistencies can be obtained. Possessing the positive qualities of animal fats, they are characterized by greater stability.

Hydrofat or "salomas" (lard from butter) -- Adeps hydrogenisatus

It is obtained from refined vegetable oils. It is similar in properties to fats, but has a more viscous consistency. As a basis, its alloy with vegetable oil, called "vegetable fat", is used.

Composer -- Adeps compositus

It consists of edible lard, vegetable oil and pork fat. Foreign pharmacopoeias allow hydrogenated peanut and castor oils to be used.

These are esters of fatty acids and higher monohydric alcohols. As a component of the bases, beeswax is used - Cera flava, which is a solid brittle mass of dark yellow color with a melting point = 63-65 ° C. Waxes are chemically inert. Well fused with fats and carbohydrates. Are applied to consolidation of the ointment bases.

Spermaceti -- Cetaceum It is an ester of fatty acids and cetyl alcohol. Solid fatty mass with a melting point = 42-54 °C. Easily fuses with fats, hydrocarbons and is widely used in the technology of creams and cosmetic ointments.

Hydrocarbon bases

Hydrocarbons are products of oil refining. Advantages: chemical indifference, stability and compatibility with most medicinal substances. The most widely used are the following:

Vaseline -- Vaselinum

A mixture of liquid, semi-liquid and solid hydrocarbons with C17 h C35. Viscous mass, stretching threads, white or yellowish. Melting point = 37-50 °C. Miscible with fats, fatty oils (with the exception of castor). Incorporates up to 5% water due to viscosity. Not absorbed by the skin.

Paraffin -- ParafinumA mixture of saturated high-melting hydrocarbons with a melting point of 50-57 °C. White greasy to the touch mass. It is used as a sealant for ointment bases.

Vaseline oil - Oleum vaselini seu Parafinum liquidum A mixture of saturated hydrocarbons with C10 h C15. A colorless oily liquid that softens ointment bases. Mixes with fats and oils (with the exception of castor) and has all the disadvantages of petroleum jelly.

Ozokerite is a dark brown wax-like mineral with an oily odor. In chemical terms, it is a mixture of high molecular weight hydrocarbons. Contains sulfur and resins. Melting point 50-65 °C. Used as a sealant.

Ceresin -- Ceresinum

Purified ozocerite. Amorphous colorless brittle mass with a melting point of 68-72 °C. Used as a sealant.

Artificial Vaseline -- Vaselinum artificiale

Alloys of paraffin, ozocerite, ceresin in various proportions. The highest quality is artificial Vaseline with ceresin.

Naftalan oil -- Naphthalanum liquidum rafinatum

Thick syrupy black liquid with a greenish fluorescence and a specific odor. Mixes well with fatty oils and glycerin. It has a local anesthetic and antimicrobial effect.

Polyethylene or polypropylene gels

They are an alloy of low molecular weight polyethylene or polypropylene with mineral oils. Quite indifferent, compatible with a number of medicinal substances.

Their mandatory component is poly-organo-siloxane fluids (POSZH). The POLs are named: esilon-4 (degree of condensation = 5) or esilon-5 (degree of condensation = 12). They are used as an integral component of complex ointment bases. They form homogeneous alloys with petroleum jelly or anhydrous lanolin. Mixes well with fatty and mineral oils.

Silicone bases are obtained in two ways: by fusing a silicone fluid with other hydrophobic components, or by thickening a silicone fluid with aerosil. As a basis, the aerosil base of the composition is used: esilon-5 - 84 parts, aerosil - 16 parts. It is a colorless transparent gel in appearance.

Advantages: high stability, no irritating effect, does not violate the physiological functions of the skin

Disadvantages: slowly releases medicinal substances, can only be used for superficial ointments. It also causes damage to the conjunctiva of the eye, so it cannot be used in eye ointments.

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