| 摘要 |
Oleaginous substances such as vegetable oil, baby oil, olive oil, margarine, lanolin, cocoa butter and the like have their affinity for water altered by mixing the oleaginous substance with sugar and melt spinning the mixture in a cotton candy spinning machine or the equivalent. As so modified the product disperses autogenously in water forming a colloidal or colloidal-like dispersion. The modification enables such widely disparate procedures as incorporating shortening oil in a cake mix containing flour but no egg, producing a confection or medicated lozenge by dehydrating the dispersion and allowing the melted residue to solidify.
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