| 摘要 |
A preferably spreadable, butterfat-based edible fat product having a fat content of 25-70 % by weight, and a process for the production thereof are described. The fat of the product is composed of butterfat from cream and, optionally, vegetable oil. The product is a water-in-oil emulsion which is stablilised with gelatin. It may also contain small amounts of salt and aroma substances. The aqueous phase may consist of or contain skim milk. The product is produced by mixing cream with the other components included in the edible fat product, pasteurising, cooling and phase-inverting the mixture, whereupon the emulsion formed is worked and finely divided. Alternatively, cream is mixed with a small amount of the desired gelatin quantity and water quantity, and with all the other components, the mixture being pasteurised, cooled, and phase-inverted and, subsequently, mixed with a pasteurised mixture of the remainder of the gelatin quantity and water and/or skim milk, whereupon the emulsion formed is worked and finely divided. |
