| 摘要 |
TITLE Improvements in Fat-reduced Butters An unadulterated, edible water-in-oil emulsion having a reduced butterfat content relative to butter, but containing not less than about 30% by weight butterfat. The emulsion comprises a combination of native butterfat and, buttermilk, wherein an initial mixture of same in a water-in-oil emulsion at a temperature of from greater than 30 to about 34.0 degrees C is passed through: a first, upstream scraped surface heat exchanger; an emulsion-working intermediate crystallizer operating under fat crystallization promoting/emulsion softening conditions; and, a second scraped surface heat exchanger. These are operated under conditions selected to substantially avoid any increase in the temperature of the emulsion and to effect an overall reduction of the temperature of to between greater than 14 to about 17.0 degrees C. The temperature is reduced primarily in the first heat exchanger, remains more or less unchanged in the intermediate crystallizer, and is thereafter generally actively maintained throughout the second heat exchanger. The emulsion is cooled and rotated into and out of heat exchange-surface contacting relation so as to avoid emulsion-channelling there through and thereby promote homogeneity of butterfat crystallization. The crystallized emulsion product is relatively physically stable, and is even printable.
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