| 摘要 |
PURPOSE:To prepare a flowing shortening suitable for confectionery and baking, by quenching and mixing a blend of fats and oils and specific three types of emulsifying agents, and by adding soybean lecithin to the blend after slow stirring. CONSTITUTION:100 Parts by wt. of fats and oils containing about 10-20% of solid triglycerides crystallized at 20 deg.C, is incorporated with about 0.5-2 parts by wt. of a sorbitan ester of a fatty acid, about 0.5-5 parts by wt. of glycerol ester of a fatty acid, about 0.1-2 parts by wt. of sucrose ester of a fatty acid, as emulsifying agents, quenched and mixed, and then stirred slowly until the viscosity becomes about 3,000-20,000 cps in a storage tank. About 0.5-5 parts by wt. of soybean lecithin is added, and the mixture is stirred. |
