Procedure and apparatus for enhancing the spreadability of butter uses changes in pressure and temperature to crystallise butter and mechanical means to decrystallise it

摘要

The procedure consists of compressing 'normal' butter to a maximum pressure of 15.105 to 220.105 Pa and the crystallising it by reducing its pressure and temperature. The crystallised butter is then subjected to a mechanical decrystallising operation to make it easy to spread. The apparatus consists of a feed and compression system (2, 20, 24), an accelerated crystallisation system using extrusion dies (30) with walls (31) having inside shoulders (32) and interior coolers (33), and a mechanical decrystallisation system (4) with a rotor (41) turning inside a coaxial rotary cylinder (42).