| 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.
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