| 摘要 |
A process for the production of an edible product of the butter or margarine type, which comprises thoroughly mixing a medium containing fats and an aqueous medium having a viscosity of from 2000 to 20,000 centipoises, as measured at a temperature between 20 DEG C and 30 DEG C, at a temperature in the range from about 15 DEG to 45 DEG C, resulting directly in the formation of an emulsion of the water-in-oil type which represents the edible product of the butter or margarine type. |
