| 摘要 |
<p>A process for producing a butter-like w/o emulsion spread, wherein a) an o/w emulsion cream is produced from an aqueous phase and a high solids fat containing at least 25 % crystallized fat at a temperature within the range of 5-10°C; b) a w/o emulsion is produced from an aqueous phase and the remainder of the fat of the fatty phase; c) both emulsions are cooled to a temperature achieving crystallization of at least part of the fat present in each emulsion; d) the crystallized emulsions are mixed and further cooling and working of the mixture of both emulsions are carried out to achieve further crystallization and obtain a w/o emulsion spread containing fat globules of an average size not exceeding 20 micrometer and preferably ranging from 3-6 micrometer.</p> |
