| 摘要 |
PURPOSE:To prepare the titled improver capable of producing frothed, soft batter having moderate viscosity, by the phase inversion and solidification of a water-in-oil emulsion composed of edible liquid oil, an oleophilic emulsifier, and a hydrophilic emulsifier. CONSTITUTION:(A) 20-40pts.wt. of edible liquid oil which is liquid at normal temperature, e.g. soybean oil, rapeseed oil, sesame oil, cottonseed oil, corn oil, rice bran oil, kapok oil, other vegetable fractionated oils, or their mixture, is mixed with (B) 2-30pts.wt. of an oleophilic emulsifier composed of a fatty acid ester of e.g. glycerine, propylene glycol, sorbitan, etc. or lecithin, or their mixture and (C) 1-5pts.wt. of a hydrophilic emulsifier such as sugar fatty acid ester, gum arabic, alginic acid, etc., and dissolved by heating. Sugars, water, etc. are added to the solution, and stirred to obtain a water-in-oil emulsion, which is quenched to obtain an oil-in-water emulsion by phase inversion and solidification. |
