| 摘要 |
Emulsified spreads, such as margarines, are made from structural fats having double-peaked differential scanning calorimetry curves, one representing triglycerides crystallizing at temperatures of from about 77 DEG F. (25 DEG C.) to about 50 DEG F. (10 DEG C.) and a second representing triglycerides crystallizing at about 41 DEG F. (5 DEG C.) to about 14 DEG F. (-10 DEG C.). The process for forming such spreads involves (1) cooling an emulsion of the structural fat, a soft oil and an aqueous phase to a temperature at or below the nucleation of triglycerides crystallizing at the higher temperature range; (2) working the emulsion; (3) cooling the worked emulsion to the nucleation point of the triglycerides crystallizing at the lower temperature range; and (4) working the emulsion a second time. |
