| 摘要 |
PURPOSE:To obtain a low-fat spread causing no leakage, phase inversion, etc., excellent in flavor and emulsion stability, by pressing a mixed liquor of oily phase and aqueous phase into fine holes to prepare a water-in-oil emulsion which is then quenched and plasticized and then kneaded. CONSTITUTION:A mixed liquor of oily phase (pref. 20-50wt.%) and aqueous phase is pressed, by a pump 2 via a pipeline 3, into an emulsifying nozzle 4 equipped with gates 5 each provided with many file holes (pref. 1.0mm in diameter) and gates 6 each provided with one or more eccentric holes to prepare a water-in-oil emulsion. The emulsion is then quenched and plasticized and then kneaded, thus the aimed low-fat spread is obtained. |
