| 摘要 |
FIELD: food-processing industry; fat-and-oil industry. ^ SUBSTANCE: emulsion contains fatty and aqueous phase, including emulgator and 5-40 % of fat. Fat is characterised by the percentage mass ratio, in terms of general fat H2U/HM2 + H2M equal to the number from 0.25 up to 3 and ratio H2U/M3 equal to the number not less than 0.3. Where H2U - triglycerides with two saturated fatty acids which have length of a carbon chain not less than 16 carbon atoms and one cis-nonsaturated fatty acid, HM2 - triglycerides with one saturated fatty acid with carbon chain length not less than 16 carbon atoms and two saturated fatty acids with length of a carbon chain from 10 up to 14 atoms of carbon, H2M - triglycerides with two saturated fatty acids with carbon chain length not less than 16 carbon atoms and one saturated fatty acid with carbon chain length from 10 up to 14 carbon atoms, M3 - triglyceride with three saturated fatty acids with carbon chain length from 10 up to 14 carbon atoms. ^ EFFECT: making the product which is a cream of non-dairy origin and which can be whipped; storage stability maintenance. ^ 9 cl |
