| 摘要 |
Butterlike spread not containing a substantial amount of butter fat which is prepared starting from a concentrated vegetable fat cream. The surface avera ge size (D3,2) of the fat droplets of the cream being 3-7 .mu.m ensures stabili ty of the supercooled cream, so that it enters with a substantially liquid fat phase the inversion unit, whereafter the major part of the fat crystallizes after the emulsion has left the inversion unit and preferably under quiescen t conditions. The cream is processed in a spread production line which compris es a device for making a O/W-emulsion with the necessary small fat droplets, a pasteurizer, a tubular heat exchanger and, as sole working, a cavity transfe r mixer, which brings about the inversion.
|
