| 摘要 |
<p>An aromatised edible fat is obtained by (1) mixing and pasteurising under agitation 1 p.b.w. of ground aromatic, esp. substance such as thyme, rosemary or tarragon with 2 p.b.w. of an edible fatty oil and (2) adding to this mxiture anhydrous butter and salt and then texturising. Basil extract and colour is pref. also added to the second extract.</p> |
