High-pressure treatment of fat mixts. e.g. milk prods., ice-cream, etc. - to alter crystal size, crystal shape and/or crystalline arrangement in inner phase of emulsion

摘要

In a high-pressure hydrostatic treatment of substances, the substance is a mixt. of fats in an emulsified form and the procedure is used for influencing the crystal size, the crystal shape and/or the crystalline arrangement in the inner phase of the emulsion. The procedure may be used for increasing the proportion of solid material in the fat mixt., and at a temp. which lies within the melting or solidifying region of particular components of the fat mixt. The procedure is applicable to mixts. of natural, modified natural, and/or synthetic fats. The pressure used is at least 5 MPa, and pref. more than 100 MPa, and may last for between 10 seconds and 60 minutes, and pref. for about one minute. USE/ADVANTAGE - Esp. for influencing the inner structure of foodstuffs such as milk prods., ice-cream etc.. The process avoids the need for expensive and time-consuming structure-influencing procedures such as prolonged cooling etc., and so saves time and reduces manufacturing costs. The prod. stability is not affected.