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公开(公告)号：US07914839B2
公开(公告)日：2011-03-29
申请号：US10582600
申请日：2004-11-17
IPC分类号： A23D7/00
CPC分类号： A23D9/007 , A23D7/0053
摘要： Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
摘要翻译： 一种改善含有0-5wt。的烹调脂肪产品的飞溅行为的方法。 ％的分散水相包含步骤a。 选择含有0-5wt。 ％的分散水相，b。 选择具有允许研磨成粉末的稠度的脂肪不溶性植物物质，c。 将植物物质研磨成体积加权平均粒径（d4,3）的粉末，其选自1-2000＆micro; 将所得粉末以0.1-25重量％的量混合到烹饪脂肪产品中。 ％的产品，并使其均匀分散在整个产品。
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公开(公告)号：US20080305237A1
公开(公告)日：2008-12-11
申请号：US10582600
申请日：2004-11-17
CPC分类号： A23D9/007 , A23D7/0053
摘要： Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
摘要翻译： 一种改善含有0-5wt。的烹调脂肪产品的飞溅行为的方法。 ％的分散水相包含步骤a。 选择含有0-5wt。 ％的分散水相，b。 选择具有允许研磨成粉末的稠度的脂肪不溶性植物物质，c。 将植物物质研磨成体积加权平均粒径（d4,3）的粉末，其选自1-2000＆micro; 将所得粉末以0.1-25重量％的量混合到烹饪脂肪产品中。 ％的产品，并使其均匀分散在整个产品。
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