Crystallization process using ultrasound

• US 6,630,185 B2
• Filed: 07/10/2001
• Issued: 10/07/2003
• Est. Priority Date: 07/18/2000
• Status: Expired due to Fees

• Current Assignee: Hewlett-Packard Company (HP Inc.), Lipton, Inc.
• Original Assignee: Lipton, Inc.
• Inventors: Patrick, Maria, Janssen, Jo, Arends, Berend Jan, Blindt, Renoo Avinash
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US09/902,288
• Publication Number:
  US 20020031577A1
• Time in Patent Office: 819 Days
• Field of Search: 426/495, 426/238, 426/237, 426/601, 426/524, 117/5, 117/77, 117/927, 232/95.R, 233/06, 232/98, 233/08.R
• US Class Current: 426/238
• CPC Class Codes: A23D 7/001 Spread compositions characterised by ingredients other than fatty acid triglycerides A23D7/0056
• CPC Class Codes: A23D 7/05 characterised by essential cooling
• CPC Class Codes: A61K 2800/82 Preparation or application process involves sonication or ultrasonication
• CPC Class Codes: A61K 8/28 Zirconium; Compounds thereof
• CPC Class Codes: A61K 8/585 Organosilicon compounds
• CPC Class Codes: A61K 8/922 of vegetable origin
• CPC Class Codes: A61Q 15/00 Anti-perspirants or body deodorants deodorisation of air A61L9/00
• CPC Class Codes: B01D 9/0004 cooling by heat exchange by evaporation of components of the mixture to be separated B01D9/0013; refrigeration machines F25B
• CPC Class Codes: B01D 9/005 Selection of auxiliary, e.g. for control of crystallisation nuclei, of crystal growth, of adherence to walls; Arrangements for introduction thereof
• CPC Class Codes: B01D 9/0081 Use of vibrations, e.g. ultrasound
• CPC Class Codes: C11B 15/00 Solidifying fatty oils, fats, or waxes by physical processes

Abstract

The present invention relates to a process for the crystallization of a solid phase from a liquid, characterized in that the liquid during crystallization is subjected to ultrasound in the absence of transient cavitation. In particular the liquid is sonicated under such conditions of time and frequency that nucleation of stable crystals in the liquid is induced without exceeding the cavitation threshold and the occurrence of transient cavitation and the accompanying flavor deterioration is avoided. The liquid preferably is a triglyceride oil such as a vegetable oil or animal fat, e.g. liquefied milk fat.

Claims

1. A process for the crystallization of a solid fat phase from a liquid comprising subjecting the liquid to ultrasound, where the exposure to ultrasound is at such conditions that transient cavitation is absent and for a time and at a frequency sufficient to induce nucleation of stable crystals in the liquid, where the ultrasound intensity is adjusted at such low level that a hydrophone, when detecting sound radiated from the ultrasound exposed liquid, shows a view which is free from broad-band cavitation noise signals pattern.

2. A process according to claim 1, where ultrasound intensity is at such low level that a hydrophone when detecting sound radiated from the ultrasound exposed liquid shows a view with a main signal corresponding with the main radiation frequency and a further signal corresponding with the first subharmonic frequency where the intensity peaks ratio of the further signal and the main signal is <

0.5.

3. A process according to claim 1, where ultrasound intensity is adjusted at such low level that a hydrophone when detecting sound radiated from the ultrasound exposed liquid shows a view with a single signal corresponding with the main radiation frequency without substantially showing additional signals corresponding with subharmonics frequencies.

4. A process according to claim 1, where an ultrasound generating system is used of which the mechanical index (MI) is <

0.7, where

5. A process according to claim 1, where the liquid is a triglyceride oil of vegetable or animal origin or a mixture of both.

6. A process according to claim 5, where the triglyceride oil of vegetable origin is selected from the group consisting of rapeseed oil, palmkernel oil, sunflower seed oil, groundnut oil, mustard oil, safflower oil, sesame oil, corn oil, soybean oil, cottonseed oil, linseed oil and olive oil.

7. A process according to claim 5, where the triglyceride oil is a liquefied dairy fat.

8. A process for fractionating a triglyceride oil, which comprises the steps of:

a. when the fat is solid, heating the triglyceride oil until no substantial amount of solid triglyceride is present in the oil;

b. allowing the triglyceride oil to cool and to crystallize resulting in a solid stearin fraction and a liquid olein fraction;

c. recovering the stearin fraction by separating it from the olein fraction,

where during step b. the oil is exposed to ultrasound in the absence of transient cavitation.

9. A process for the preparation of a fat continuous emulsion spread comprising the steps of

a. mixing a liquefied fat phase comprising essentially no solid fat and an aqueous phase so that a water-in-oil emulsion results;

b. cooling and working the emulsion to cause partial crystallisation of the fat until a desired consistency and texture is obtained,

where in the step comprising fat crystallisation the emulsion is exposed to ultrasound in the absence of transient cavitation.

10. A process for preparing a W/O-emulsion spread comprising the steps:

a. preparing a O/W-emulsion having a continuous aqueous phase containing dispersed fully liquefied fat cooling the emulsion to cause partial crystallisation of the fat, so obtaining a dispersion of partially crystallized fat in a continuous aqueous phase;

b. inverting the O/W-emulsion into a fat continuous emulsion,

c. working and cooling the fat continuous emulsion to cause partial crystallisation of the fat until a desired consistency and texture is obtained,

where in the step comprising fat crystallisation the emulsion is exposed to ultrasound in the absence of transient cavitation.

11. A process for preparing a O/W-emulsion spread comprising the steps:

a. preparing a O/W-emulsion having a continuous aqueous phase and a dispersed fully liquefied fat phase and cooling the emulsion to cause partial crystallisation of the fat, so obtaining a dispersion of partially crystallized fat in a continuous aqueous phase;

b. working and cooling the fat continuous emulsion to cause partial crystallisation of the fat until a desired consistency and texture is obtained,

where in the step comprising fat crystallisation the emulsion is exposed to ultrasound in the absence of transient cavitation.