| 摘要 |
Process for the preparation of an edible water continuous acidified emulsion, wherein the process comprises the steps of the (a) preparation of an emulsion comprising an aqueous phase, a fat phase and protein wherein at least 25 wt % of the protein is from milk powder; (b) acidification of the emulsion obtained under (a) to a pH between 4.4 and 5.2 with a chemical agent at a temperature equal to or lower than T with a minimum of 0 degrees Celsius, wherein T=A+B*(pH-4.7) with a maximum of 20 degrees Celsius, wherein B=15 degrees Celsius for a pH from 4.4 up to and including 4.7, wherein B=45 degrees Celsius for a pH from 4.7 up to and including 5.2, and wherein A is from 10 to 5 degrees Celsius, preferably 8 to 5 degrees Celsius and most preferably 6 to 5 degrees Celsius; (c) emulsification of the emulsion obtained under (b). |
