A process for the preparation of a low calorie and highly proteinous fat emulsion of the water in oil type - - -

摘要

1519044 Low calorie margarine MJOLKCENTRALEN EKONOMISK FORENING 27 Aug 1975 [29 Aug 1974] 35347/75 Heading C5C A low-calorie margarine water-in-fat emulsion is made by (a) preparing an aqueous phase containing protein which has been derived from a milk product having a pH greater than 5À1 and having been subjected to membrane filtering to concentrate the protein, the protein temperature subsequently being raised to 80-105‹C and then lowered to 55-38‹C, (b) preparing a fat phase e.g. containing butter or soya oil and (c) emulsifying the aqueous phase in the fat phase.