| 摘要 |
<p>1,023,341. Fat compositions. UNILEVER Ltd. Aug. 7, 1963 [Aug. 10, 1962], No. 30765/62. Heading A2B. A substantially water free composition suitable for use as a cooking fat is composed for the most part of an edible fat and contains 0.2 to 8.0% (preferably 0.8 to 2%) whey powder. The composition may also contain milk powder the weight ratio of the whey powder to milk powder being between 3:1 to 5:1. A fat blend used in the examples contains 20% groundnut oil, 30% palm oil, 10% coconut oil, 40% whale oil. An aqueous slurry containing whey powder, salt, and optionally milk powder is spray dried to form a product of grain size 50 to 60 microns, and a moisture content less than 2%. The product is added to molten fat and tempered at a temperature at which the fat is liquid. The product may be aerated by a gas e.g. nitrogen. Small amounts of lecithin colour and flavouring material may be included in the composition.</p> |
