Milk free plastic fat emulsion for food center running lines

摘要

1404651 Fatty compositions UNILEVER Ltd 20 July 1972 [20 July 1971] 33743/72 Heading C5C The saltiness of margarine or of a low-fat food spread, or which the aqueous phase is free of milk solids other than sodium caseinate, is enhanced by the incorporation of 0À01 to 0À1% of sodium caseinate. In Examples 1-5, an aqueous phase contains sodium benzoate, calcium disodium ethylendiamintetraacetate, sodium chloride and sodium caseinate; a fatty phase comprises hydrogenated and liquid cottonseed and soyabean oils, monoglyceride emulsifier, lecithin, beta-carotene (colour), vitamin A and flavouring; the water phase is stirred into the oil phase in a churn, quick-chilled in the conventional way and extruded into blocks. Examples 6 and 7 use a blend of partially hydrogenated soyabean oil and unhydrogenated cottonseed oil, but are otherwise similar; the product is run in a semi-fluid state into containers. In Example 8, the oil blend comprises interesterified palm oil, hardened soyabean oil, coconut oil and unhardened soyabean oil; a premix of this blend, water, salt, citric acid, flavour, vitamin and colour additives, monoglyceride emulsifier and sodium caseinate is agitated to form a water-in-oil emulsion, then chilled and worked conventionally and fed into tubs; the product is a low-calorie spread. In Example 9, a fat blend comprises hydrogenated soyabean oil and liquid cottonseed oil, the oil phase comprises this blend with a monoglyceride derived from cottonseed oil, lecithin, colorant and vitamins; the aqueous phase contains salt, potassium sorbate, disodium calcium ethylendiamintetraacetate, flavour and sodium caseinate; the two phases are emulsified, chilled, worked and filled into containers conventionally. Lists of other suitable fatty oils and additives are included. The margarines of the invention can be used to fry foods, when there is less discoloration than with margarines having milk in the aqueous phase.