| 摘要 |
PROBLEM TO BE SOLVED: To provide an improved processing method for edible fat by cryogenic crystallization. SOLUTION: This method comprises processing the solid fatty phase of a food product comprising or including a disperse system consisting of oily phase and solid fat; specifically, this method comprises the steps of bringing the solid fatty phase including a minimum amount of the oily phase in a liquid state into a cooling device, cooling the product and crystallizing the fat as rapidly as possible. In this method, the minimum amount of the oil processed in the solid fatty phase enables the solid fatty phase in a complete formulation to easily be dispersed after put to the cryogenic processing. |
