Water-in-oil fat emulsion prodn.

摘要

A water-in-oil fat emulsion having a low calorie content and high protein percentage is produced by (1) separate prodn. of a protein-contg. aq. phase and of a fat phase consisting of oils and/or fats, followed by (2) emulsifying aq. phase in fat phase.The aq. phase is prepd. by using a protein concentrate prepd. from acid buttermilk from butter- and/or butter oil prepn.Water-soluble additives are provided to improve stability of protein in aq. phase. The aq. protein-contg. phase is set to pH 6-7 (6.5-6.8) and to a suitable protein concn. esp. 11-18 (12.4) wt %. Fat phase prepd. by mixing oils and/or fats is heated above crystallisation temp. 20-65% of aq. phase is emulsified in 80-35% of faty phase, without changing temp. of the 2 phases. Emulsion obtd. is pasteurised, cooled and packed.Products can be used as sandwich spreads. Products resist refrigeration and are stable even when contg. >=60% aq. phase. Process may take place continuously without cooling fat phase before emulsifying. Pasteurising can take place at low temps. e.g. 15 secs. at 72 degrees C, whereby protein or lactose decompsn. is prevented. A bacterially soured natural prod. is used as raw material. Prod. has a good taste.