| 摘要 |
<p>Fat continuous, low fat emulsions can be prepared by a process, comprising: (1) forming of a water continuous emulsion, having 10-30 wt. percent fat, 5-57 wt. percent of water and 13-85 wt. percent of a remainder, mainly containing a thickener, a sweetener and/or a humectant, at a temperature above the melting temperature of the fat; (2) cooling the emulsion under a shear of 30-1500 s-1 applying a residence time of less than 2 min. during which cooling phase inversion occurs.</p> |
