Nestec S.a.

Societe D'assistance Technique Pour Produits Nestle S.a.

Ernest Badertscher

Paul-Henri Poget

Michel Chaveron

Valentin Wenner

Nadine Tripier

Gerald Bernard

Rupert J Gasser

Marianne Bruelhart

Pierre Grobety

George Anthony Easton

An apparatus for heat treating a food product by injection of steam therein in order to provide a sterilization, pasteurization and/or a homogenization of the product. The apparatus comprises a mixing chamber comprising a steam injection inlet, a product inlet and an outlet for the treated product, a rotatable shaft disposed within the mixing chamber, a plurality of discs, each disc comprising at least one product passage opening, wherein the discs are disposed substantially co-axially upon the shaft, and a device for rotating the shaft with the discs.

Apparatus for heat treating a food product

A hydrolyzed cereal product containing honey or whole fruit or pieces of fruit is obtained by preparing a mixture of cereal flour and alpha-amylase and also honey or fruit, the fruit being whole or in pieces, passing a stream of the mixture through an assembly so that the mixture is treated successively by jets of steam which are injected to envelope the mixture stream to heat the stream first to hydrolyze starch of the cereal flour and so that after the first steam-treatment, wherein the steam jet may be directed to the mixture stream co- or counter-currently, the subsequent successive steam jet or jets are directed to the hydrolyzed product stream counter-currently. Apparatus for carrying out the process includes two nozzles which have conically-shaped ends positioned to form a channel which communicates which a steam-supply passage of a T-shaped body.

Hydrolyzing cereal with fruit or honey present and apparatus therefor

A potato product is obtained by washing peeled potatoes, cutting the potatoes into slices then treating the slices with superheated steam and coating the steam-treated slices with an emulsion prepared from an edible oil and a starchy material, and the coated potato product may be toasted or cooled and frozen.

Preparation of potato crisps and chips

An apparatus and a method for heat treating a fluid product by injection of steam therein in order to provide a sterilization, pasteurization and/or a homogenization of the product. The apparatus includes a mixing chamber having a steam injection inlet, a product inlet, and an outlet for the treated product, a rotatable shaft disposed within the mixing chamber, a plurality of discs each comprising at least one product passage opening, the discs being disposed substantially co-axially on the shaft, and a motor for rotating the shaft with the discs. The invention also relates to a shaft to be used for homogenizing and mixing in an apparatus or a process for heating by steam injection a fluid product.

Apparatus and method for heat treating a fluid product

An apparatus for treating a fluid product by injecting steam from a steam inlet and fluid product from a product inlet into a mixing chamber. The mixing chamber includes an outlet for the treated product, a steam injection opening with a first valve member disposed therein and a product injection opening with a second valve member disposed therein. The position of the first and second valve members determines the width of a substantially annular discharge orifice around each valve member. The discharge orifices face one another. The apparatus additionally includes pressure sensitive displacement means which permits movement of the second valve member in response to the pressure in the product inlet. The invention additionally relates to a method for treating a fluid product utilizing the apparatus as described above.

Apparatus for treating a fluid product by injection of steam and the

An apparatus for treating fluid products has a T-shaped tubular body which provides a longitudinal passage and an intersecting passage which intersects the longitudinal passage at a tubular body junction thereby defining and separating the longitudinal passage into first and second passage portions. The first passage portion, at a position adjacent the junction, is beveled to provide a valve seat, and a first nozzle member is mounted for reciprocative longitudinal displacement in the first passage portion and has a beveled end valve member portion for, upon displacement towards the junction, fluid-tight contact against the valve seat. A bore through the first nozzle member provides for fluid communication in the first passage portion from the bore to between the valve member portion and the valve seat when the valve member portion is displaced away from the seat. A second nozzle member is positioned and extends longitudinally in the second passage portion and also is mounted for reciprocative longitudinal displacement. The second nozzle member has a longitudinally extending bore terminating in an outwardly beveled portion which provides a valve seat for fluid-tight contact with the first nozzle valve member portion upon positioning of the first nozzle valve member portion and second nozzle member valve seat against one another.

Tubular T-shaped nozzle assembly for treating fluids

Aerated fat-containing food products are prepared by mixing a fat with a refinable food additive so that the mixture contains a maximum of 30% by weight fat, refining the mixture to reduce the size of particles in the mixture to a maximum of 30 .mu.m, and then aerating the refined mixture.

Preparation of aerated fat-containing foods

An agglomeration nozzle with an axial passage for the product and an annular duct coaxial with the passage. An annular distribution chamber coaxial with the duct and passage supplies the agglomeration fluid to the duct. A first heating chamber surrounds the distribution chamber and a second heating chamber is disposed below the distribution chamber adjacent the end of the duct. A heating fluid may be introduced into the heating chambers to maintain the distribution chamber and duct at an elevated temperature.

Agglomeration nozzle

A readily water-miscible powder-form amylaceous food product is prepared by a process in which a first mixture of amylaceous material and water is prepared, cooked and liquefied by enzymatic hydrolysis, a second mixture of amylaceous material, water and at least part of the liquefied first mixture is prepared, cooked, liquefied by enzymatic hydrolysis and at least part thereof is spray dried. The product obtained is a powder suitable for soups, acidic beverages or instant breakfasts.

Process for the production of a readily water miscible powder form

A process for the production of an edible product of the butter or margarine type, which comprises thoroughly mixing a medium containing fats and an aqueous medium having a viscosity of from 2000 to 20,000 centipoises, as measured at a temperature between 20.degree. C and 30.degree. C, at a temperature in the range from about 15.degree. to 45.degree. C, resulting directly in the formation of an emulsion of the water-in-oil type which represents the edible product of the butter or margarine type. Application to the production of an edible product having a fat content of from 35% to 90%.

Butter-like food product

An apparatus for carrying out the process for solubilizing a suspension of casein in powder form in an aqueous medium, the casein suspension containing at most 270 g of casein per liter of aqueous medium, which comprises leaving the casein suspension to age for at least 10 minutes, after which a solubilizing agent is progressively added to this suspension until a homogeneous solution is obtained. Application to acid casein, the solubilizing agent being an alkaline agent. Application to phosphocalcic and rennet caseins, the solubilizing agent being a calcium-complexing agent.

Solubilization of casein

A process for the continuous production of casein and caseinates, which comprises destabilizing a colloidal solution with the composition of a skimmed milk and converting it into a mixture of curd and serum, separating the curd from the serum, introducing the curd in the form of grains into a stream of washing liquid, passing the mixture of curd grains and washing liquid under turbulent conditions through at least one tube, and separating the curd from the washing liquid.

Production of casein and caseinates

A process for solubilizing a suspension of casein in powder form in an aqueous medium, the casein suspension containing at most 270 g of casein per liter of aqueous medium, which comprises leaving the casein suspension to age for at least 10 minutes, after which a solubilizing agent is progressively added to this suspension until a homogeneous solution is obtained. Application to acid casein, the solubilizing agent being an alkaline agent. Application to phosphocalcic and rennet caseins, the solubilizing agent being a calcium-complexing agent. An apparatus for carrying out this process.

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Orbe, Switzerland

Ernest Badertscher