| 摘要 |
24 Method for the manufacture of an extra low calorie margarine having a fat content of between 15 and 38 percent by weight, whereby a water phase comprising starch which is solved in a liquid, that can carry aroma substances and eventually also comprising a slight amount of taste giving substances and preservatives, is emulsified, batchwise of successively, in a fat phase prepared from fats and/or oils and an addition of 0.25-2 percent by weight as calculated on the ready margarine of an emulsifier and minor amounts of fat soluble aroma substances and/or vitamins to directly form a water-in-oil emulsion which is pasteurized, cooled and packed, whereby the starch included in the water phase is pretreated in a first step by being acid-hydrolysed for reducing of the viscosity of the starch in a solution, and upon need in a second step by introducing a functional group into the starch molecule for stabilizing the acid-hydrolysed starch base, whereby the starch is made completely soluble in the water phase and can be heat treated and cooled without becoming gelified.
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