| 摘要 |
Butterlike spread not containing a substantial amount of butter fat which is prepared starting from a concentrated vegetable fat cream. The surface average, size (D3.2) of the fat droplets of the cream being 3-7 mum ensures stability of the supercooled cream, so that it enters with a substantially liquid fat phase the inversion unit, whereafter the major part of the fat crystallizes after the emulsion has left the inversion unit and preferably under quiescent conditions. The cream is processed in a spread production line which comprises a device for making a O/W-emulsion with the necessary small fat droplets, a pasteurizer, a tubular heat exchanger and, as sole working, a cavity transfer mixer, which brings about the inversion. |
