| 摘要 |
<p>1,146,558. Edible spread. W. R. GRACE & CO. 16 Feb., 1967 [8 March, 1966], No. 7421/67. Heading C5C. A method of preparing a plastic low-fat-content edible spread comprises forming a waterin-oil emulsion containing by weight (1) from 26 to 50 parts fat, (2) from 50 to 74 parts water and (3) from 0À1 to 22 parts of an emulsifier composition comprising (a) from 1 to 12 parts of an edible, non-ionic, emulsifier or emulsifier combination having an HLB of 3 to 6, comprising a hydrophilic emulsifier being present in amounts varying from 0 to 75% of the combination and a lipophilic emulsifier being present in amounts varying from 100% to 25% of the combination, the lipophilic emulsifier having an iodine value of greater than 8 and (b) from 0À6 to 10 parts of edible wax, the emulsion being cooled under constant agitation to below the solidification point thereof to obtain a stable and solid waterin-oil emulsion. The fats used may be maize, cottonseed, safflower or soybean oil, poultry, pork or beef fat, or hydrogenated fats; unsaturated vegetable oils are preferred. The wax may be beeswax, carnauba wax or candelilla wax ; the emulsifiers may be as in Specification 1,120,447. In all the examples a mixture of beeswax and glyceryl monooleate is used.</p> |
