| 摘要 |
A process for the production of low cholesterol butter fat or butter by steam treatment, wherein the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of from 195 to 250.degree. C and at a pressure of from 0.5 to 5 mbar, the steam is injected from one or more steam pipes arranged parallel with each other which extend through the layer which conducts the liquid fat (oil) along the entire length of the reaction pipe and having boreholes in the pipe wall as outlet apertures for the steam, into the oil stream flowing in the reaction pipe axial direction, the vapors are separated and the fat is cooled, to which optionally fat recombination substances may be added. The low cholesterol butter fat or butter can be obtained in an installation which contains expediently a plurality of reaction pipes, and can be advantageously used for the production of nutrients and luxury foodstuffs, in particular for diatetic products, or can be consumed directly or processed as a diatetic fat.
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