METHOD FOR PRODUCING A CONTINUOUS FAT EMULSION CONSISTING OF A FAT MIXTURE WITH A HIGH CONTENT OF SOLID FAT AT RELATIVELY HIGH AMBIENT TEMPERATURES.

摘要

A process for producing fat-continuous emulsions which are stable at relatively high ambient temperatures and which give on consumption an improved impression of water-soluble flavoring components, particularly salt or sugar. The process involves adding said flavoring components in the form of a dispersion in a pourable or liquid fat into a partly crystallized water/oil emulsion.