| 摘要 |
FIELD: fat-and-oil industry. ^ SUBSTANCE: food paste of water-in-oil type emulsion contains 20-70 wt% of aqueous phase dispersed in 30-80-wt% fat phase, which is mixture of 50-99 wt% of liquid vegetable oil and 1-50 wt% of hard vegetable fat. At least 5 wt%, preferably 50 wt% of hard fat is Allanblackia fat, or Pentadesma fat, or mixture thereof. Method involves emulsifying 20-70 wt% of aqueous phase with 30-80 wt% of fat phase, wherein fat phase contains liquid vegetable oil and hard vegetable fat; cooling processing emulsion for producing of spreadable emulsion. Hard fat used is preferably fat wherein Allanblackia fat, or Pentadesma fat, or mixture thereof makes 5 wt%. ^ EFFECT: provision for utilization of natural unprocessed hard basic raw fat material having indicated triglyceride content for producing of emulsions. ^ 7 cl, 4 tbl, 1 ex |
