| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention refers to fat-and-oil industry. The method consists in mixing butter and particles of a solid structuring agent and in gradual adding water phase to the mixture till obtaining dispersion. Particles of a solid structuring agent correspond to food lipids; they are designated also as secondary particles having micro-porous structure; the said particles are agglomerates of the primary particles of sub-micron dimension; also the said primary particles correspond to plates with average thickness from 0.01 to 0.5 mcm. Food dispersion of easily spread consistence is produced by the above said method. ^ EFFECT: facilitating production of low-fat spread with increased time of stability without thickeners or gelling agent. ^ 4 cl, 5 dwg, 4 tbl, 3 ex |
