| 摘要 |
1,027,129. Stable fat emulsions. NESTLE'S PRODUCTS Ltd. Oct. 19, 1964 [Oct. 24, 1963], No. 42557/64. Headings A2B and A2D. A stable fat emulsion containing 15-45% of fat in an aqueous phase containing milk proteins is prepared by homogenizing a fat emulsion containing less than 15% fat, centrifuging the homogenized emulsion until the fat content is 15-45%, and pasteurizing or sterilizing the emulsion. The starting material may be a milk or cream or other emulsion. The homogenization may be carried out at 30-150 Kg/cm<SP>2</SP> in a plurality of stages, for example by sonic or ultrasonic waves. The emulsion may be heated to inactivate lapses before or after homogenization. Prior to sterilization or pasteurization the heat stability of the emulsion may be modified by an additional heat treatment or by the addition of heat stabilizing or destabilizing agents. Alginates etc. may be added to the product. |
