Title:
【発明の名称】バター様油中水型エマルジョンスプレッドの製造方法
Document Type and Number:
Japanese Patent JPH0783676
Kind Code:
B2
Abstract:
A process for producing a butter-like w/o emulsion spread, wherein (a) an o/w emulsion cream is produced from an aqueous phase and a high solids fat containing at least 25% crystallized fat at a temperature within the range of 5-10 DEG C; b) a w/o emulsion is produced from an aqueous phase and the remainder of the fat of the fatty phase; c) both emulsions are cooled to a temperature achieving crystallization of at least part of the fat present in each emulsion; d) the crystallized emulsions are mixed and further cooling and working of the mixture of both emulsions are carried out to achieve further crystallization and obtain a w/o emulsion spread containing fat globules of an average size not exceeding 20 micrometer and preferably ranging from 3-6 micrometer. w
Inventors:
Moran, David Patrick Joseph
Application Number:
JP50101088A
Publication Date:
September 13, 1995
Filing Date:
December 18, 1987
Export Citation:
Assignee:
Unilever Namrose Rose Bennault Sharp
International Classes:
A23C15/16; A23D7/00; A23D7/02; A23D7/015; A23D7/05; (IPC1-7): A23D7/00; A23C15/16
Domestic Patent References:
| JP5925641A | ||||
| JP56164756A | ||||
| JP60133835A | ||||
| JP59232048A |
Attorney, Agent or Firm:
Yuzo Yamazaki (3 others)
Next Patent: 揚物用食用油及び生食用食用油