| 摘要 |
A water-dispersible, water-stable, powdered fat is prepared by blending an edible oil or melted fat with a film-forming composition comprising a hydrophilic film-former and a quantity of water sufficient to hydrate and to disperse the film-former but not in excess thereof, agitating the blend thus formed to convert it into a physically bound dispersion consisting of a continuous encapsulating phase comprised of the film-forming composition and an internal encapsulated phase of oil or fat, and drying the encapsulating phase. The dispersion, once it has been formed, may be reduced in viscosity by adding additional water or by heating to a temperature of up to about 70 DEG C. According to an example, (1) a powdered fat composition suitable for producing on dilution a maple flavoured drink was prepared by blending together 30 parts corn oil, 90 parts non-fat dry milk solids, 40 parts sucrose, 10 parts of an isolated soybean protein, 25 parts sodium caseinate, and 2 parts maple flavouring; the blend was vigorously agitated with 160 parts of water until a viscous dispersion formed. The dispersion was then heated to 70 DEG C. to reduce its viscosity, and spray dried. In other examples: (2) a powdered fat composition suitable for use as a frozen dessert base was prepared from a blend of edible oil, sodium caseinate, dried egg albumen, cocoa, vanilla flavouring, and sucrose; in this example, the dispersion obtained was roller dried after its viscosity had been reduced by adding additional water; (3) a powdered fat composition suitable as a pudding base was prepared from a blend of an edible oil, non-fat milk solids, dried egg albumen, and sucrose; and (4) a powdered fat composition suitable as a texturing agent in bread goods was prepared from a blend of an edible oil, isolated soy protein, and non-fat milk solids. Other film-forming materials mentioned are fresh egg white and hydrophilic colloids. Specifications 922,751, 937,565 and 937,566 are referred to. |
