| 摘要 |
A process for preparing a water-in-oil emulsion (e.g margarine) suitable for spreading on bread and containing a protein which functions as an emulsifier so long as the pH is above a certain limit, comprises a combination of steps comprising emulsification followed by cooling and mechanical working, wherein until completion of said combination the pH of the aqueous phase is maintained above said limit, but there is present in the system at least before the completion of said combination of steps, an acidogenic substance which by hydrolysis reduces the pH of said phase within 4 hours of completion to 5 or less. The protein may be skimmed milk, casein, soya bean protein. The acidogenic substance may be lactide, glycolide, delta-glucono-lactone, delta-mannonolactone, delta-glucuronolactone, butyric anhydried, succinic anhydride and glutaric anhydride. The process may comprise (1) making an oil-in-water emulsion by mixing an aqueous phase containing the protein with a fat phase, adding to the emulsion a fat phase comprising the acidogenic substance, cooling and causing phase inversion by mechanical working; (2) making an oil-in-water emulsion by mixing an aqueous phase containing the protein and acidogenic substance with a fat phase, cooling and then causing a phase inversion; (3) making an oil-in-water emulsion by mixing an aqueous phase containing the protein with a fat phase, cooling, adding the acidogenic substance and then causing phase inversion; (4) making a water-in-oil emulsion by mixing an aqueous phase containing the protein with a fat phase containing the acidogenic substance. Other components specified are trisodium citrate bishydrate, monoglycerides of palmitic and stearic acids, b -carotene in edible oil, soya lecithin, sorbic acid, sodium chloride, palm oil, palm kernal oil, soya-bean oil, whale oil, sunflower oil, coconut oil, sunflower seed oil. |
