| 摘要 |
Aqueous fat emulsions of improved stability, especially emulsions with milk protein, contain as emulsifying agent a diacylglycerophosphatide of the structure RCOOCH2.CHOCOR1.CH2OPO3H.CH2CH2R2 where RCO and R1CO are fatty acid acyl groups together containing from eight to 32 carbon atoms, one of them having at least six and the other from two to 12 carbon atoms, and R2 is a methylamino, dimethylamino, or trimethylammonium group, or an acylamino group whose fatty acid acyl residue has from two to 12 carbon atoms. Margarine is made by phase-inversion of such oil-in-water emulsions of high fat content.
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