A PROCESS FOR THE PREPARATION OF BEADS OF FAT AND FAT IN THE FORM OF BEADS

摘要

Solid butter beads suitable for use in dry food mixes such as pancake mixes are visible in a batter made from the mix and then visibly melt when the batter is cooked. The beads are substantially anhydrous and contain real butter and a high melting triglyceride. The presence of the high melting triglyceride and the absence of water stabilises the beads against melting and spoiling during normal shipping and storage. The beads can be made by a process comprising a) melting a fat at a temperature below about 80 DEG C; b) cooling the melted fat to a temperature about 1.5 to 4.5 DEG C below the clear point of the fat; c) allowing the formation of an amount of solids sufficient to permit the fat to hold its shape when formed into drops at the temperature described in step (b); d) forming the melted fat containing the solids into drops; and e) cooling and collecting the drops.