| 摘要 |
There is provided an improved method for the production of a fat emulsion of the type water-in-oil having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is brought to emulsify in the fat phase to form the water-in-oil emulsion, characterized in that the water phase is produced of milk raw material like skim milk, whole milk, sweet butter milk, sweet whey or milk mixtures having a pH-value which is higher than 5.1 or preferably higher than 5.8, whereby the said milk or milk mixture is subjected to a membrane filtering giving a protein concentrate, whereupon the temperature of the said protein concentrate is raised to 80-105.degree.C or preferably to 90-95.degree.C whereupon the temperature is lowered to 55-38.degree.C or preferably 50-45.degree.C, and the protein concentrate is brought to emulsify in a fat phase produced in a way known per se in a relationship of 35-65% fat phase or preferably 39-41% fat phase and the remaining part of the fat emulsion being water phase. There is further provided low calorie high protein fat emulsions produced according to the method. |
