MANUFACTURING METHOD OF DOUBLE EMULSION FORM MARGARINE

摘要

The O/W/O type double emulsified margarine is prepd. by i) adding emulsifier mixt. contg. 0.01-0.5 wt.% glycerin fatty acid ester, 0.01-0.3 wt.% sucrose fatty acid ester and 0.05-0.4 wt.% lecithin into the edible oil mixt., heating into 60 deg.C and homogenizing at 30 kg/cm2 to obtain the inner fat and oil (I) of O/W type, ii) mixing one or more edible oil with emulsifier mixt. contg. 0.2-0.5 wt.% glycerine fatty acid ester, 0.1-0.4 wt.% propylene glycol fatty acid ester, 0.1-0.4 wt.% sorbitan fatty acid ester and 0.05-0.3 wt.% lecithin, heating to 60 deg.C and agitating to obtain the outer fat and oil (II), and iii) adding the obtd. (I) into the (II), mixing at 40-50 deg.C and double-emulsifying by agitating.