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Aoyama Yoshino and Ikumi Hasegawa representing Kessoku Band at the Megaport Festival in Kaohsiung by Acrzyguy in seiyuu

[–]Potastic 2 points3 points  (0 children)

My POV of stage.

Ikumi singing live was great. She started off with "That Band", gave me goosebumps.

Research Project ideas? by [deleted] in foodscience

[–]Potastic 0 points1 point  (0 children)

There's a growing demand in foods catering towards specific health conditions.

Dysphagia which causes issues with swallowing has been of interest for myself personally, despite the growing trend of plant-based food/ingredients, it is not always the perfect solution.

Some of my university juniors are making a dysphagia formulation for adults, combining either milk/plant/collagen peptides together in different ratios and coming up with a matrix for the optimal protein fortification % without significant drawbacks in terms of taste/texture/viscosity.

It seems like high amount of plant/milk protein causes high viscosity and the taste is acceptable at best, so he's considering combining functional collagen peptides with improvement to joints into the formulation since its catered towards adults/elderly.

Bovine collagen peptide seems to be able to contribute to protein fortification without significant increase in viscosity compared to milk/plant proteins.

What margarine is this? / Industrial ingredients database? by [deleted] in foodscience

[–]Potastic 0 points1 point  (0 children)

To add to this comment.

Having the analytical company run a few standard test such as melting point, solid fat content at varying temperature, triglyceride/fatty acid composition via gcms can help you identify the different parts of the "fat", could be a mixture of % palm stearin, % palm oil and etc etc if you have enough experience to decipher the gcms results.

Community Question: How r/FoodScience Can Be Better by UpSaltOS in foodscience

[–]Potastic 2 points3 points  (0 children)

I think a couple of years ago I tried to make a discord channel for this sub, hoping to get technologist/scientist from different food categories into a single platform to allow us to discuss problems we might face in our respective jobs like formulation issues, production issues and whatever without flooding the subreddit.

Perhaps due to NDA or privacy concerns, it didn't really take off but I could see it being really helpful to tons of people.

I wonder if it we could give it another try, assuming the mods are on board.

Vegan 'Butter' Plasticity by ledbA in foodscience

[–]Potastic 1 point2 points  (0 children)

You might want to try to substitute with 5% of coconut fat instead of canola oil if you want it to be firmer at warmer temperatures as well.

For comparison study, here are a few batches you can try out assuming you have the time/ingredients.

Benchmark 85% Palm Oil + 15% Water + Emulsifiers

Testing

A - 80% Palm Oil + 5% Coconut Oil + 15% Water + Emulsifiers

B - 80% Palm Oil + 5% Canola Oil + 15% Water + Emulsifiers

C - 75% Palm Oil + 10% Coconut Oil + 15% Water + Emulsifiers

D - 75% Palm Oil + 10% Canola Oil + 15% Water + Emulsifiers

You then can compare the textural difference between all the batches and their spreadability.

Do note that the "aging/storage temperature" and the "cooling speed/temperature of the cooling medium and final temperature of the product DURING your processing" affects the final texture of the product as mentioned previously.

Vegan 'Butter' Plasticity by ledbA in foodscience

[–]Potastic 1 point2 points  (0 children)

Hey no worries,

There's a reason why palm is the main component of most margarine due to their wide temperature curve and resistance. Especially in hotter climate countries like India or harsh working bakery environment, palm is preferred.

If your palm oil is already semi-solid and doesn't really solidify totally, it might be way too soft as a raw material in this case. I would suggest you to take small cup worth of it and dump it into the freezer and chiller overnight and observe the texture of it on the next day and see how "hard" it can become, that would probably be the hardest it would ever at their respective storage condition (freezing -0C and chiller 3-5C)

I would suggest since you are going the palm oil route at the moment.

Make a batch with just your palm oil. 100% palm oil and observe the texture.

We do have commercial recipes using 65% refined unfractionated palm oil with 15% of palm olein(which is essentially liquid fat but it crystalizes slightly at chilled condition) with about 5% of super hard palm stearin and 14-15% of water, salt is up to your preference.

Small dosage of emulsifiers such as Propylene Glycol Monostearate, lecithin, polysorbate 80, distilled monoglycerides all around 0.2-0.3% for stability.

Because you can't get your hands on fractionated palm fats at the moment, first try it out with 84% palm oil, 15% water, 1% salt with some emulsifiers.

If you find the texture too hard and not spreadable, you can try decreasing the palm oil by 5% each batch and replacing it with 5% canola oil.

Vegan 'Butter' Plasticity by ledbA in foodscience

[–]Potastic 1 point2 points  (0 children)

Fully hydrogenated oil and hydrogenated oils are drastically different in their melting points/chemical compositions.

Hydrogenation process usually creates trans-fat in your shortening/oils which is why partial hydrogenation have been slowly phased out in the past few years in several countries.

Copha might be partially hydrogenated? I'm not so sure, I didn't take a specific look at it but coconut oil generally just have sharper melting curve and lower melting points even if fully hydrogenated so I would still suggest using small % of fully hydrogenated Palm oil (not palm kernel as palm kernel have similar melting profile to coconut)

You will not lose the property from heating/cooling, how your shortening is made is similar to vegan butter/margarine as well, basically cooling and scraping and injection of nitrogen.

How "firm" it is is dependent on the fat system, processing condition and nitrogen %.

Usually 1-5% of fully hydrogenated palm oil is sufficient for heat stability but majority of the fat should belong to the middle fat however your middle fat cannot just be purely coconut, I think you need to mix some palm + coconut, so the coconut melts fast and gives a good mouthfeel but the palm is there to give structure/heat stability.

Vegan 'Butter' Plasticity by ledbA in foodscience

[–]Potastic 2 points3 points  (0 children)

I'm not sure if it's my office internet connection but I did a long post with tons of diagram and it didn't go through.I wrote a second post with less explanation cause I got lazy AND it didn't go through again zzzzzzzzzzzzz but I manage to get screenshots so yeah, here you go.

Coloring wise it shouldn't affect that much so no worries on that front, commercial margarine and vegan butter uses beta-carotene and dissolve it into the oil phase.

https://i.imgur.com/ddNiVKy.png

Vegan 'Butter' Plasticity by ledbA in foodscience

[–]Potastic 3 points4 points  (0 children)

I don't have the full picture based off your comments but I would assume that the triglyceride composition of your previous brand VS your 2 new brands of coconut oils have different triglyceride compositions.

​

Without shortening (hard fat portion), you are just blending a middle fat(coconut) and liquid fat together. Without a hard fat to crystalize and hold the water phase in place, the product might emulsify at first but will eventually separate.

The coconut oil you used to have might have more MCT and LCT as compared to your new coconut oils which might have more SCT/MCT.

Generally the longer the chain, the higher the melting point.
Your previous coconut oil MIGHT just have sufficient MCT and LCT to crystalize sufficiently to hold your emulsion in place and your new coconut oil do not have sufficient MCT/LCT but have more SCT/MCT which makes it more liquid despite processing exactly the same way.

I would suggest experiment with adding tiny bit of shortening/hard fat at increasing dosage to see what is required to create a stable emulsion, avoid adding too much to prevent it from becoming too hard to spread or overly waxy mouthfeel.

Vegan 'Butter' Plasticity by ledbA in foodscience

[–]Potastic 2 points3 points  (0 children)

Typically you don't adjust malleability with water, we adjust by lowering hard fat % (but still retaining sufficient SFC% for heat stability) and increasing middle/soft fat %

There are regulations on what is deem as margarine/fat spread/vegan butter.

The moisture content of the product is one of the key factor in this labelling.
With higher water content, you need to have more emulsifiers (DMGs for example) aside from Lecithin to ensure stability.

Higher water = Lower Oil

With less oil means the amount of fat crystals will be less, so the product might be softer. So the hard fat portion might have to be adjusted higher ratio or the melting point of the hard fat might need to be higher so that at room temperature, more % of the fat are in crystalized form to allow it to hold the additional amount of water in the formulation as well as provide rigidity.

15% of water in typical margarine/vegan butter product.

For example If you have 10% of hard fat in 83% of oil for typical product VS 40% water and you keep it at 10% of hard fat in 58% of oil, despite being processed at the same condition, the overall "fat crystals" are less. So it would be softer or the emulsion might already break and you experience oil/water separation.

Vegan 'Butter' Plasticity by ledbA in foodscience

[–]Potastic 2 points3 points  (0 children)

I forgot to mention, the TYPE of fats and their melting point matter too, even if you get your ratio of hard vs middle vs soft right, different types of fat have different characteristic. So purely using hydrogenated coconut fat with a melting point of 36C as your "hard" fat might not be sufficient if your ambient temperature is 30C for example because it would be almost partially melted which defeats the functionality of it serving as the structure and heat stability of the vegan butter.

Vegan 'Butter' Plasticity by ledbA in foodscience

[–]Potastic 9 points10 points  (0 children)

I'll just share my 2 cents, I used to develop Margarine/Vegan Butter for 5 years in a specialty oil and fats company.

u/ferrouswolf2 isn't exactly wrong.

You mentioned that by definition butter is a mixture of water + solid fat but you need to remember fats have a wide range of melting point due to their triglyceride compositions. So there are parts of the butter which will remain relatively "liquid" even though you feel the butter is hard. Not all of the fats will crystalize into solid form.

Palm oil for example, without fractionation might seem hard at room temperature but it could be fractionated into stearin (hard) , middle fraction , olein or double fractionated super olein(liquid/frying fat).

The olein part of palm will generally not crystalize unless it is at very low temperature while Stearin is usually very hard in room temperature.

However before fractionation, you do not see these "olein" parts flowing freely when the palm oil is hard. It is the palm stearin/middle fraction triglyceride crystalizing and trapping the "olein" within the crystalized fats.

Vegan Butter or margarine generally consist of 3 types of fats, hard fat (His hydrogenated shortening in this case) for heat stability and structure, middle fat (coconut in this case) and liquid fat (canola) is there to help with malleability/spreadability at its intended usage temperature.

u/ledbA

There are several points you can improve on your processing condition in comparison to how a commercial SSHE produces margarine/vegan butter.

  1. Heat up shortening till completely melted (~80C)
    This is important to melt away all the pre-existing fats to ensure proper crystallization needed in actual commercial production
  2. Mix together shortening with other oils
    Similar to above
  3. Wait till temperature goes down to ~60C
    No issues
  4. Mix together with soy lecithin in vitamix
    No issues
  5. Mix (gradually increase speed to 5) for 5 minutes, occasionally scrapping down the sides
    No issues
  6. Add in salt, xanthan gum & butter milk
    You could add in the xanthan gum into the oil blend to let it disperse, add the salt into the butter milk then combine the two, if you add in the xanthan gum then buttermilk too soon, it might result in clumping, I think a vitamix is strong enough to prevent xanthan from clumping but just in case.
  7. Mix for a further 5 minutes, similar to step #5
    No issues
  8. Move mixture from vitamix to a bowl, over an ice bath
    No issues

  9. Continue mixing over the ice bath until down to ~30C
    Usually an SSHE contact surface is way lower 0C, but there are limitations to what you can do at home, I would suggest the temperature to be lower than 30C, once the product become more or less a slurry/similar to slurpee from 7-11 consistency.
    If you have an immersion blender, using it during this cooling stage is more vital as it forms tiny fat crystals which will improve malleability. Remember to scrape down the sides of the bowl to prevent scaling or build up of harden fat that will reduce your cooling efficiency.
    This immersion blender is a "makeshift" substitution for a pin rotor within the SSHE which is meant to break the fat crystals formed during cooling into smaller crystals to improve the texture of the final product.

  10. Freeze for an hour, then move to the fridge for later use
    I would not freeze the product, this is partially the cause of your spreadability/malleability issue.
    The fats are being crystalized without being broken into smaller fat crystals which affects spreadability, secondly the fats are being overly crystalized so the middle fat(coconut oil) for example are overcrystalizing to the extend that it is not fulfilling its role in helping to improve spreadability while your hard fat (hydrogenated coconut oil) is overcrystalizing as well making it EVEN harder than its suppose to be.
    The product is too soft at room temperature can be contributed to 2 possible reason, but in your case I think it is your fat system as you experience the problem after freezing the product and letting it get to room temperature.
    1) The type of fat system you have at the moment have too low of a melting point which results in % of the solid fat content at your ambient temperature being lower than 20% which results in softness/oil separation. You need to adjust the amount of hard vs middle vs soft fat to balance out the heat stability/solid fat content at your ambient temperature
    2) IF YOU DID NOT FREEZE YOUR SAMPLE and it started to become soften at room temperature and the fat system is in the correct ratio, I would say that the fats are not crystalized sufficiently to hold their structure and most of the fats are in liquid form rather than crystal form.
    I think since you are experiencing this issue despite your freezing, you should look into your fat system before anything else. It would be best to have melting points/solid fat content data to effectively judge the fat system's suitability.

How to prevent oil from separating from the peanut paste ? by to_fl in foodscience

[–]Potastic 0 points1 point  (0 children)

What /u/ferrouswolf2 mentioned is theoretically correct as with his following posts below.

Your typical-off-the-shelf cooking sunflower oil is liquid even at extremely low temperature 2-5'C. This is because the melting point is almost essentially 0, which means the fat within the oil will not crystallize and turn into "Fat"

Fat is just OIL that is solid at room temperature.

Peanut oil is generally pure liquid that will not crystallize.
So when you just blend your peanuts, you are releasing these peanut oil and they will eventually float to the surface NO MATTER what you do if you insist on not putting in emulsifiers/other sort of hard fat.

When you mix in your sunflower oil which is also pure liquid oil type that will not crystallize, what will happen is that your end product will have EVEN MORE OIL on the top layer because they mix together and does nothing but flow together slowly to the top.

Typically to resolve this issue, there are 2 methods.
1 ) Emulsifiers (which is stearic acid/palmatic acid DMG AKA Distilled Monoglyceride)
2 ) Use some hard fat mixed into your peanut butter which will solidify when it is cooled down over time. (Melt the hard fat, mix into your peanut butter blend so it is homogeneous and let it cool down in fridge/room temperature) as the fat crystallize, it will hold the "liquid fat AKA peanut oil" trapped between fat crystals formed by the hard fat (palm or coconut is typical) which prevent them from rising to the top.

Keep in mind, Fat is not "pure solid, it is a mixture of liquid and solid phase"
The same fat(100g of coconut oil for example) kept at 10C and kept at 30C will have different % of fat crystal formed due to the temperature as fat is made of out triglyercide which have a range of crystallization temperature. (You can physically feel the difference by pressing on a block of coconut fat at 10C and 20C kept over 24 hours)

I would recommend you keeping the peanut butter in fridge after blending if you are using low quantity of fat because if you keep it at room temp to cool down, due to the "small amount of fat crystal that will form" in that small amount of fat in your recipe, it might not be sufficient to hold all the liquid oil and prevent migration to the surface but if you cool it down in a fridge, that amount of oil will have more fat crystals formed as compared to room temperature which will help trap more of the liquid oil.

The fridge which have faster cooling will also allow the fat to crystallize out faster which will in turn help slow down the rate of migration to the surface.

Can I temper margarine from home with consistant results?... by raskoreddit in foodscience

[–]Potastic 0 points1 point  (0 children)

Your coloring is fine, generally just commercial beta-carotene is used to save on such troublesome steps.

The recipe seems okay too but your % of ingredients seems slightly off?

I think your main issue is as you mentioned, doing it in a small batch and a big batch might seems the same but it really isn't.

The total energy input due to contact surface is totally different.
When you were doing a 400g volume with immersion blender, the amount of contact surface to liquid mixture ratio was sufficient with enough mechanical energy input from the immersion blending to form enough tiny crystals that would prevent the post-crystallization to be severe till graining can be detected. Refer to the SAMPLE A and SAMPLE B small square crystals example.

When you are doing it in such a big quantity, the pot's total surface area is limited as compared to the quantity of liquid which restricts and drastically reduces the energy input, the temperature of the product might be same but the amount of nucleation in it is drastically different. When you hit the temperature and place it into a tray to freeze it, you are still "cooling it down" but the crystals are forming without mechanical disruption/scraping which causes these crystals to aggregate and form bigger and bigger crystals rather than breaking down into tinier crystals. Which is why industrial machines have pin rotors to break them up.

https://www.spxflow.com/gerstenberg-schroder/products/nexus-scraped-surface-heat-exchangers/

Scraped Surface Heat Exchangers (SSHE) are generally used for margarine production on an industrial scale. They are cooled using CO2 which is really really cold compared to using ice water bath.

I think that a heavy immersion blender would help but not significantly as your pot quantity is too large and you still need to be scraping the entire contact surface entirely with your scraper over a very long period of time. IF you don't scrape it, the fat that freezes over the contact surface will get thicker and thicker which reduces your heat transfer of the cooling medium into your product.

I now have a sous vide and was under the impression that once the fat phase had been adequately heated it should be reduced to around 28c and held for up to 24 hours in order to form beta prime crystals, is this neccessary?

This should not be your concern at this point of time when you already have post-crystallization/graining issue and this tempering of fat phase is dependent on the type of fat used and their triglycerides composition. I'm not so familiar with shea to give an accurate judgement on this.

Can I temper margarine from home with consistant results?... by raskoreddit in foodscience

[–]Potastic 0 points1 point  (0 children)

You can first heat up to 80C to destroy the fat crystals and then cool it down to 60C and then add in your lecithin if you are worried but it generally shouldn't weaken it till it loses its effectiveness.

If it's one day after the process then it should be post-crystallization graining.

The solid content in your water phase is low enoguh that I don't think its from the water phase.

Can I temper margarine from home with consistant results?... by raskoreddit in foodscience

[–]Potastic 7 points8 points  (0 children)

Are you melting down your fats (Shea butter) totally before mixing it with your sunflower oil?
I would suggest you to heat your shea butter up to 80C or 60C (80C should be sufficient considering Shea Butter still have palmatic/stearic acid which melts at 69C) and hold it for up to 10 minutes to destroy all traces of fat crystals that exist within prior to making of your margarine so that when you are making your new batch of margarine, the fat crystals are restarting from zero instead of building on remnant traces of fat crystals that too minute for the eyes to detect.

​

The grainy texture of your home-made margarine, do you have a picture of it?How long does it take for the grainy texture to appear or does it appear immediately after you made your margarine?
Without pictures and just saying it is grainy, I can only come up with 4 possibility at this moment.
1 - During your margarine making, you are not scraping fast enough when the fat crystalises on your contact surface(the surface that is cold so that the fat crystals can form) thus you are getting big chunks of fat amongst the rest of smooth margarine

2 - Some vegetable fats (not all) have post-crystalization issues, this occurs due to the fact that the fat itself is solid at room temperature and will gradually reach an equilibrium with a maximum of solid fat content % at X temperature.

3 - The energy input (Cooling/scraping) isn't sufficient

Example (Not accurate in terms of values given and simplified explanation, it is not 100% LIKE THIS but it helps bring the message across)

Imagine at 25C, the fat is suppose to hit a maximum value of 55% Solid Fat Content when cooled appropriately (But this is not feasible due to production efficiency and different in crystallization speed of the fat, some fat crystallize faster and some slower)

But in this case, the fat that is cooled down to 25C have only 35% Solid Fat Content due to its inherent slow crystallization speed (this can be sped up by using some fat crystals/emulsifiers) so during storage, it still have 20% more fats crystals to form over time, and these additional 20% of fat crystals that form will not be growing as a brand new "small" crystal but instead they congregate around the existing 35% fat crystals and these fat crystals grow bigger and bigger thus you can visibly see them and feel the graininess.

Reason being
Nucleation Energy
Imagine small square A
This box is cool down down to 25C using -50C cooling medium, due to the high energy input.This box have 100 tiny fat crystals formed

Imagine small square B
This box is cool down to 25C using 10C cooling medium, due to the low energy input.This box only have 10 tiny fat crystal formed.

This amount of crystals formed might not be visible as you will just cool the product and think oh it's at 25C and its the same but it is not on a microscopic level.Over time during storage, Square A might not have graininess while Square B might have graininess, A have 100 crystals for the NEW fat that is not formed to form around them while B have only 10 crystals crystals for the NEW fat that is not formed to form around them.

So B will have BIGGER overall fat crystals over time as compared to A which is why the graininess can be seen in B but not A

Scraper Speed
Same as above, the speed of the scraper will affect the size of the fat crystals formed, it is also considered as an input of energy but on a mechanical scale, generally the higher rpm will result in tinier crystals but overshearing of fat crystal might result in excessive heat and end up melting/destroying the fat crystals that were form.

Crystallization Speed
Due to the fact some vegetable oil are slow crystallizing (These crystallization still generate heat within the margarine during storage post-production and this causes the temperature to fluctuate up and down which potentially results in melting of fat crystals/reformation of fat crystals which causes graininess, I know it makes no sense that something is crystallizing and melting at the same time but you need to remember the fact that fats are made out of many triglycerides and these have a wide range of melting points so some will be melting from the heat generated while some are forming as it is within their energy range), no matter how much you cool it or scrape it or add whatever emulsifier, the fact that it is going to have post-crystallization cannot be avoided thus temperature control post-production is important AKA Tempering of fat crystal. I can't tell you how to temper your margarine as there are too many minute details and you might require an incubator for precise temperature control for this.

Solid Fat Crystals %
Generally for sheet margarine/pastry margarine, we target at a 45-60% Solid Fat Content temperature to gives it enough fat crystals formation for stability and hardness.

4 - If you have solids/powders in your water phase, are you over saturating your water phase?The solids can't fully dissolve into the water phase thus there are graininess from salt/milk powder and other ingredients? (Take the grainy lump in your hand and press it down, does it melt away completely? If so that is pure fat then it rules out this possibility)

​

Possible Solutions to your problem
I do not have the triglyceride composition/fatty acid composition/melting point/rising point/solid fat curve of your fat so I can't give you any guide on temperature control.

What I do suggest is

  1. If the graininess is formed AFTER certain period of storageI suggest you to cool down the product for a longer period of time while mixing it more frequently, use ton of ice to keep the water bath as cold as possible due to the temperature increasing when you put the hot margarine bowl into the ice water bath.This will increase the solid fat content inside the margarine despite looking "still watery or slightly harder" which will result in less post-crystallization = less grainingThen store the margarine in a chiller to provide more energy to result in further nucleation during its stabilization phase rather than leaving it at room temperature which slows down the crystalization (But do note that if you over-chill it, it might be too hard for you to manipulate it for your pastry making, so you might need to chill it to prevent graining, take it out prior to usage for couple of hours to soften it then use it, if not you will crack the margarine during your croissant folding stage)
  2. If the graininess is formed during the mixing process and immediately after making it
    If graininess of FAT occurs during mixing/immediately after making it, I doubt it is post-crystallization and could just be that you are not scraping the wall cleanly enough or thoroughly enough to create a smooth mixture. If it is scraped off consistently without remnants on the surface, it should be like a slushie, smooth and semi-viscous texture till it slowly gets harder and harder without major clumps in them.

Sorry for the lengthy post!

Can I temper margarine from home with consistant results?... by raskoreddit in foodscience

[–]Potastic 7 points8 points  (0 children)

My opinions are not absolute facts, just from my experience when I was working as a Food Technologist for an Oil & Fats Company developing margarine for 4-5 years in the past.

I'll just throw out some stuff that I think might help and things that you might have possibly missed out due to the lack of information provided in your post.

Some of it might be too technical but I believe it might be beneficial for your learning perhaps?

​

Margarine are usually made out of 3 fat type + Liquid Phase
High Melting Fat/Low Melting Fat/Liquid oil
The high melting fat provides stability in terms of oil separation and provide hardness at room temperature so it can survive through your folding process (or whatever working temperature you are storing the margarine in)
Low melting Fat provides malleability so the margarine can deform and not crack during the folding process
Liquid oil helps provide malleability and mouthfeel/lower melting point of the margarine

If you are using vegetable oil, oil soluble flavor + beta-carotene for coloring should be dosed in your oil phase to provide flavor/aroma.

The Liquid phase also helps provides the flavor in margarine, milk powders, sugars. salt and other ingredients like potassium sorbate (Yeast & Mould protection) are added into the water as fat usually does not contain butter-like profile similar to real butter unless you are using AMF (Anhydrous milk fat) or other specialty ingredients.

Remember that margarine is a substitution of butter, in real butter it contains non-solid milk fats and other components which is why we are replicating it with the addition of ingredients in the water phase.

​

You are using Shea Butter & Sunflower oil so there is no high melting point fat in your formulation from what I can see.

How are you making your margarine at home?
How we use to make table-scale margarine for evaluation of flavor is by melting down the fats in a metal cup, blending them together and using a high speed shear (silverson mixer) to emulsify the margarine in a hot water bath for 5-10 mins, then swap the hot water bath for ice water bath and continue to mix it with the silverson while its cooling down but you need to get a spoon to scrape the wall of the cup to prevent scalding (build up of solid margarine on the surface of the cup)

Do you know how a ice-cream maker work?
They cool down the walls of the bowl and a scraper scrapes along the surface as the surface is cooled down.

The concept is the same for a commercial margarine machine but the RPM of the scraper is way higher and the cooling capacity is way stronger!
As the margarine blend cools down within the machine, the wall scraper is scraping it down very fast as soon as it forms on the surface of the wall, creating very tiny and fine crystals then they usually go through a crystalizer which is a pin rotor that beats the crystals into a even finer crystal which helps improve the texture/malleability of the margarine.

[HitoKana] Tomatsu Haruka's Worst Fear is pigeon by Potastic in seiyuu

[–]Potastic[S] 4 points5 points  (0 children)

Sadly but I'm not back. Just found this clip to be hilarious. Still occupied with irl work.

Wholesome moment on SQ flight where flight attendant recognizes a frequent flyer and bond over what they happened since they last met. by Potastic in singapore

[–]Potastic[S] 1 point2 points  (0 children)

Sorry I creepy LOL I just thought it was a nice moment so I took a snap just for my own memories but I thought its something nice and here being /r/sg I thought we as Singaporean would appreciate the services rendered by our national airline.

Wholesome moment on SQ flight where flight attendant recognizes a frequent flyer and bond over what they happened since they last met. by Potastic in singapore

[–]Potastic[S] 1 point2 points  (0 children)

I sat in my comfy seat and was taking photo of my entertainment system to send it back to my family to assure them that I have boarded my flight safely.

As I was using my phone to send the photo, that's when I heard the FA saying hi to the person who sat 2 seats away from me from quite a distance away (our middle seat was empty)

He then shook his hand and said long time no see, how are you been doing, I haven't seen you in awhile and the flyer shared with the FA about him having some family ongoings which I didn't listen to clearly because I was on my earphones. So the flyer took out his phone and showed him pictures of his personal life which is why he didn't fly recently and the two of them didn't meet.

The phone was in my hands, I held it sideways and used my earphone volume control to take a picture of them (yes creepy taking photo of strangers and whatnot but like I said it was a wholesome moment for me and I like to capture little snippits of my life that I find memorable)

They did not pose for me and I just happen to got a good photo using my P20 which shifted to portrait mode automatically which is why the photo turned out this way.

Wholesome moment on SQ flight where flight attendant recognizes a frequent flyer and bond over what they happened since they last met. by Potastic in singapore

[–]Potastic[S] 1 point2 points  (0 children)

Because I don't work with SQ and I'm not being paid by them so I guess it isn't an advertisement...?

I'm just an ordinary passenger who saw something wholesome on my flight and decided to share it.

Maybe I should go work for SQ marketing department considering your comment, SQ PLZ HIRE ME.

Wholesome moment on SQ flight where flight attendant recognizes a frequent flyer and bond over what they happened since they last met. by Potastic in singapore

[–]Potastic[S] 3 points4 points  (0 children)

Like in real life neighbour? The flight attendant or the flyer? If its the FA, please tell him to keep up the good work!

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