PROCESS OF PREPARING A FAT-CONTAINING FOODSTUFF

摘要

A process is described for preparing a food product comprising adding a fat phase to an aqueous phase, by measuring the density, the mass flow and optionally the temperature of the aqueous phase prior to the addition, as well as the density, the mass flow and optionally the temperature of the fat phase prior to the addition, feeding the combined measured values to a metering unit and metering the fat addition according to a predetermined ratio between fat phase and aqueous phase in the food product. In a similar process for preparing a food product, the fat phase is added to the liquid aqueous phase and homogenised, said adding and homogenising being located between two evaporators of a plurality of evaporator effects. Especially the aqueous phase to which the fat phase is added has a water content of between 60 and 85 % by weight.