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HOT FILLING

CONDENSATION

PENETROMETRY

BEURRE FONDANT CORPS

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Mixa beurre fondant corps- hot filling implementation

Formula 603991/2: To obtain a butter texture in other words a firm and notsticky cream with melting application

Fabrication process : Concentrate/dilution on one time process with endof manufacturing at 40C

Filling process: Filling at 40C without cooling tunnel

Quality Controls: texture analysed by penetrometry

Product history: at the beginning, this texture was for Garnier brand withproduction at Karlsruhe plant on the 20T Skid with TMS target of 150min

and real TM 150/180min (product is on stand by for the moment). Then theR&I developed this product for Mixa with production at Israel plant. Thistexture will be used for other formulae for the other brands of the Group.

Now: we made several trials of fabrication and filling to analyse the textureimpact. Study to limit the problem of condensation into the storage vessels.The Israel plant produced 8 fabrications of 3,6T ( 107 Ku FG) with real TM

= 140min

Product presentation

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To add 12% of hot 511S into the oily phase

Heating temperature of the oily phase : 65 70C:

we determined this temperature according to cold 511S temperature

To add gelling phase 75238 + 52022 after the emulsion

Dosing 511S of dilution ( 19C in Isral) less of 20 minutes

Dispersion after dilution less of 10 minutes RT = 40C

Keys points of production Process

Not cooling step at the end and final Temperature= 40C

Filling at 40C at the maximum volume of the jar

to limit condensation problem

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Mixa beurre fondant corps Hot filling implementation

The goal- filling the bulk at a temperature between 37-43 C.

Solution Isolation of mobile storage vessels to keepthe temperature.Step 1 Isolating the mobile storage vessels withfoaming polyethylene.Step 2 validation of the bulk temperature over adefined period of time.

.

Date Filling room-mobile vessel

temperature

Production date-22/11/2010 42c

24/11/2010 40c

25/11/2010 38.5c

26/11/2010 37.5c

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Main issue Condensation in the storage vessels

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Main issue Condensation in the storage vessels

Solution leveling the temperature of the vesselsurface to the bulks

Step 1 Installation of heating device over theupper area of the vessel

Step 2 Installation of heating device over themanhole cover

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Main issue Condensation in the storage vessels

Results- No condensation found on the top surface ofthe bulk.

Ambiant Heated

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Method: Followed by penetrometry measures during the time (measure of strength bycompression) with a specific equipment. Measures done on FG at 20C. Final result isthe strenght resultant in gram g.

Conclusion: We propose to the R&I to use the penetrometry withsensorial analysis when they look for a particular texture that is difficultto well analysed with classical controls

Evaluation of the cosmeticity : Penetrometry

-2 0 2 4 6 8 10

120

100

80

60

40

20

0

-20

-40

-60

-80

-100

Force (g)

Distance (mm)

Proto 36013 prlv2

Mobile P20

T> 16h

1

F

allure de plateautexture homog

Strenght (g)

Distance (mm)

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A retenir

Cette nouvelle texture est trs demande par les marketing qui recherchent de plus en plus de textures

riches et beurre notamment pour les produits corps. Cette formule est une mulsion coule en pot 40C et refroidie en PF temprature ambiante.

Les difficults rencontres concernent la temprature laquelle elle devait tre coule pour obtenir latexture souhaite sans tunnel de refroidissement en tenant compte de la fragilit de la texturecisaillement et en limitant la formation de condensation critique dun point de vue qualitatif et

microbiologique. Lquipement industriel a t adapt et les conditions de production ont t affines

lors dun pilote industriel.

Dun point de vue caractrisation de la texture ce projet a fait lobjet dun dveloppement de protocole

de pntromtrie . La spcification contient donc une mesure de pntromtrie sur PF.

Dautres projets similaires sont en cours dtude plus ou moins avance pour les marques CCB, Vichy.

Prcdemment un projet Garnier avait t dvelopp mais navait pas abouti.