| 摘要 |
1,252,264. Food spread. UNILEVER Ltd. 3 Dec., 1968 [4 Dec., 1967], No. 57439/68. Heading C5C. A food spread comprises an unworked cooled emulsion containing 70-90% edible fat, having a dilatation value at 25‹ C. of 100-400, which is dispersed in the emulsion together with part of the aqueous component in a continuous phase constituted by the remainder of the aqueous component, the emulsion being maintained in a destabilized condition of 0À15-0À75 (defined) by an emulsifier system. The emulsifier system comprises an emulsifier for stabilizing the fatty emulsion and an emulsifier for maintaining the spread in the destabilized condition. These functions may be fulfilled by a single emulsifier such as polyoxyethylene monostearate, stearyl alcohol ethylene oxide ether and polyoxyethylene sorbitan monostearate or by a mixture of stabilizing and destabilizing emulsifiers selected from proteinaceous colloids, glycerol or sorbitol partial esters of C 16 -C 24 fatty acids of HLB factor 3À5-7 and non-ionic emulsifiers of HLB factor 12-18. The fat phase preferably comprises vegetable oils rich in polyunsaturated fatty acids optionally mixed with butter oil, and/or interesterified hard fats. Optional ingredients are NaCl, and sorbic acid. The proteinaceous colloid may be a phospholipid, egg-yolk or sodium caseinate. |
