| 摘要 |
PURPOSE:An oil-in-water type emulsion with certain characteristics is inverted its phase in the oil phase to give a water-in-oil type emulsion with texture similar to butter with good taste and reduced waxy touch. CONSTITUTION:(1) At least 1wt% of salt is added to an oil-in-water type emulsion containing at least 42wt% of oil, they are kneaded, to prepare a pasty oil-in-water emulsion whose hardness is at least 96g at 10 deg.C according to a texturometer. (2) Then, the emulsion in an amount of at least 30wt% based on the final product is added to an oil in an amount of 70wt% based on the final product, then the mixture is kneaded to effect phase inversion of the pasty oil-in-water emulsion. |
