초록 ▼

Process for the preparation of an edible fat-containing product wherein a fat-containing fraction (a) of the composition which is to constitute the product is cooled to cause crystallization of part of the fat and a fraction (b) of the composition is mixed with fraction (a) containing partially crys

Process for the preparation of an edible fat-containing product wherein a fat-containing fraction (a) of the composition which is to constitute the product is cooled to cause crystallization of part of the fat and a fraction (b) of the composition is mixed with fraction (a) containing partially crystallized fat in a mixer comprising two closely spaced mutually displaceable surfaces, each having a pattern of cavities which overlap during movement of one surface with respect to the other, between which surfaces the fractions to be mixed pass, and according to a preferred embodiment 10 to 99.99% of fraction (a) is mixed with 90 to 0.01% of fraction (b), calculated as volume % on the total composition.

대표청구항 ▼

Process for the preparation of an edible fat-containing product formed from two fractions of ingredients which comprises: (i) cooling a first fraction (a) of ingredients comprising at least 20% by weight of fat to cause crystallization of from 5 to 60% by weight of the fat therein, wherein the balan

Process for the preparation of an edible fat-containing product formed from two fractions of ingredients which comprises: (i) cooling a first fraction (a) of ingredients comprising at least 20% by weight of fat to cause crystallization of from 5 to 60% by weight of the fat therein, wherein the balance of the first fraction (a) comprises material selected from the group consisting of water, protein, gas, and mixtures thereof, (ii) mixing with said first fraction (a) a second fraction (b) comprising material selected from the group consisting of fat, water, protein, gas and mixtures thereof, wherein from 10 to 99.99% of said first fraction (a) is mixed with from 90 to 0.01% of said second fraction (b) calculated as volume % of the total product, said mixing being carried out in a mixer comprising two closely spaced mutually displaceable surfaces, each having a pattern of cavities which overlap during movement of one surface with respect to the other, between which surfaces the fractions to be mixed pass, so as to produce said product while retaining substantially the micro-structure of the crystallized fat.