| 摘要 |
PURPOSE:To obtain a low-caloric margarine with good body by mixing and emulsifying an oily phase containing a plastic fat and emulsifier and an aqueous phase containing proteinous, water-dispersible macrocolloid and by quenching and solidifying the resultant water-in-oil emulsion. CONSTITUTION:The objective low-fat spread can be obtained by mixing and emulsifying (A) an oily phase containing at least (1) a plastic fat (e.g. mixture of a solid fat such as hydrogenated animal or vegetable oil or palm oil and an animal or vegetable oil liquid at normal temperatures) and (2) an emulsifier (e.g. ricinoleic glycerin ester) and (B) an aqueous phase containing 10-90wt.% of proteinous, water-dispersible macrocolloid (e.g. flocculate-free modified dairy whey protein 0.1-2.0mu in mean particle diameter) and by quenching and solidifying the resultant water-in-oil emulsion. |
