Abstract: An improved process and apparatus for chilling and plasticizing fatty materials, particularly lard, shortening and margarine. The molten fat which generally is at 130.degree.-140.degree. F. is delivered to a feed pump which pumps the molten fat into and through a scraped surface heat exchanger. As normally done, approximately 5-25% by volume of air or inert gas is injected into the molten fat on the suction side of the feed pump, to cause the plasticized fat to be white and opaque, rather than translucent. The molten fat is cooled from 130.degree.-140.degree. F. to approximately 70.degree.-86.degree. F. in the heat exchanger, and is partially crystallized. The cooled, partially crystallized product from the heat exchanger passes directly through a crystallizing element where it is subjected to sufficient shearing forces by the rotational circulation of the product around its own hydraulic center to cause radial mixing of the product to form a fine crystal structure.

Abstract: An improved process for chilling and plasticizing fatty materials, particularly lard, shortening and margarine. The molten fat which generally is at 130.degree.-140.degree. F. is delivered to a feed pump which pumps the molten fat into and through a scraped surface heat exchanger. As normally done, approximately 5-25% by volume of air or inert gas is injected into the molten fat on the suction side of the feed pump, to cause the plasticized fat to be white and opaque, rather than translucent. The molten fat is cooled from 130.degree.-140.degree. F. to approximately 70.degree.-86.degree. F. in the heat exchanger, and is partially crystallized. The cooled, partially crystallized product from the heat exchanger passes directly through a crystallizing element where it is subjected to sufficient shearing forces by the rotational circulation of the product around its own hydraulic center to cause radial mixing of the product to form a fine crystal structure.

Abstract: A feed stock comprising sugar, milk solids, a significant amount of moisture, and in some instances chocolate, is raised to a temperature of about 125.degree. C. and at the same time is condensed to have a moisture content of between about 4% and 6%. This is done by moving the material upwardly in an annular column and heating the walls defining that annular column. The condensed material is maintained at its final temperature and transferred to a crystallizer. In the crystallizer it is moved downwardly and kneaded. The kneading is performed by two sets of interdigitating rods, one set being stationary and the other set moving transversely to the downward path of movement of the material. As it is being kneaded it is cooled, both by contact with refrigerated surfaces and also by a countercurrent flow of cool air. The kneading is continued until the product is crystallized and particulate. Thereafter, it is optionally dried to a moisture content of about 1%.

Abstract: A feed stock comprising sugar, milk solids, a significant amount of moisture, and in some instances chocolate, is raised to a temperature of about 125.degree. C. and at the same time is condensed to have a moisture content of between about 4% and 6%. This is done by moving the material upwardly in an annular column and heating the walls defining that annular column. The condensed material is maintained at its final temperature and transferred to a crystallizer. In the crystallizer it is moved downwardly and kneaded. The kneading is performed by two sets of interdigitating rods, one set being stationary and the other set moving transversely to the downward path of movement of the material. As it is being kneaded it is cooled, both by contact with refrigerated surfaces and also by a countercurrent flow of cool air. The kneading is continued until the product is crystallized and particulate. Thereafter, it is optionally dried to a moisture content of about 1%.