| 摘要 |
A margarine composition comprises by wt. 1-10% milk solids, 5-50% water and 45-90% of an oleaginous gel having a stable beta crystalline phase and comprising 92-98% by wt. of the gel of liquid glyceride oil having an iodine value of greater than 75, and 2-8% by wt. of the gel of solid triglyceride having an iodine value not greater than 12 which consists of a blend of (a) beta-phase-tending hardstock, and (b) non-beta-phase-tending hardstock (having a substantial proportion of C20-C24 fatty acid groups), the weight ratio of (a) : (b) being from 1 : 4 to 4 : 1 and the solid triglyceride blend having a stable individual crystal size of not more than 10m . Peanut oil, cottonseed oil and partially hydrogenated soyabean oil are the preferred liquid glyceride oils although others are listed. The beta-phase-tending hardstock may be tristearin, tripalmitin, sym. palmitodistearin or completely hydrogenated vegetable oils. The non-beta-phase-tending hardstock may be completely hydrogenated rapeseed oil, mustard seed oil, or marine oil. Minor amounts of colouring, salt, butter, mono- and diglycerides, polyglycerol esters and lecithin, totalling up to 5% by wt. of the composition may be present. |
