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Fat Spreads are emulsions that can be easily affected by microorganisms due to the high
nutrient content and relatively high water activity. If fat spreads water droplets sizes are
too large it affects directly to the quality of the product by causing microorganism
attacks, separation of emulsion resulting changes in mouth feeling and product
consistency.
Process effect can be a direct cause for variation in water droplet size. Though the
production line has a schedule to maintain required condition, practically it is difficult
to achieve necessary conditions. Therefore this research was targeted to study the
process condition, their variations and their effect on water droplet size of the final
product of a fat spread plant
Water droplet sizes were measured using Brucker NMR analyzer and temperatures of
the special places in the plant, rpm of some of the pumps, crystallizer and chill tubes,
percentage of moisture, percentage ofNaCI and the serum pH were determined.
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Ninety five (95) samples from fat spreads plant was analyzed and readings were gotten.
'o sjgnJEcant changes were observed in Percentage of moisture content, percentage of
NaCl, Serum pH am\ }' emperatures and their effect on water droplet sizes were
minimum. The sizes of water droplet are directly affected by the frequency of
crystallizers but not Feed pump and Product pump frequency. RPM values of
crystallizer 1 and 2 were changed to 125 and a fine emulsion was achieved with water
droplet sizes less than 3.5 urn. Though production plant was not given permission to
adjust to Research requirement this conclusion was got from studying the normal
manufacturing process.
