Verfahren zur Herstellung von Wasser enthaltenden Speisefetten

摘要

Margarine is rendered anti-spattering by adding from 0.2 to 0.6% by weight of an agent obtained by extracting a crude undefatted vegetable phosphatide with an 80-95% aqueous alkanol of 1-3 carbon atoms in an amount of 2-10 litres per kilogram of crude phosphatide at 10-30 DEG C. and the alcohol is removed from the extract to give a phosphatide in which the proportion of phosphatidylcholine to phosphatidylethanolamine is between 4 and 5.5 to 1 by weight. Preferably the phosphatide is derived from soya bean oil.ALSO:A phosphatide anti-spattering agent for margarine is obtained by extracting a crude undefatted vegetable phosphatide with an 80 to 95% aqueous alkanol of from 1 to 3 carbon atoms in the molecule in an amount of from 2 to 10 litres per kilogram of crude phosphatide at 10 DEG to 30 DEG C. and the aqueous alcohol is removed from the extracted material to give a phosphatide in which the proportion of phosphatidylcholine to phosphatidylethanolamine is between 4 and 5.5 to 1 by weight. Preferably the alkanol is ethanol and the phosphatide is derived from soya bean oil.