| 摘要 |
The invention relates to a method for improving the structure of fats, and preferably margarines, by cooling a fat composition or an aqueous fat suspension with at least 40% of liquid oils to 25 DEG -40 DEG C thereby removing 5-70% of the latent heat of crystallization of the fat components which are crystallizable above 10 DEG C and subjecting said mass after removal of the desired heat of crystallization to a stirring action without further cooling. After a temperature rise of at least 0.5 DEG C and not higher than 0.5 DEG C below the melting point of the fat composition, the fat composition or suspension is further cooled to below about 20 DEG C. |
