公开(公告)号：US06468578B1

公开(公告)日：2002-10-22

申请号：US09647342

申请日：2000-11-20

申请人： Janos Bodor ,  Michael Erdl ,  Klaus Mayer ,  Karel Vermaat

发明人： Janos Bodor ,  Michael Erdl ,  Klaus Mayer ,  Karel Vermaat

IPC分类号： A23D700

CPC分类号： A23D7/05 ,  A23D7/001 ,  A23D7/015 ,  A23D7/02

摘要： Butterlike spread not containing a substantial amount of butter fat which is prepared starting from a concentrated vegetable fat cream. The surface average, size (D3.2) of the fat droplets of the cream being 3-7 &mgr;m ensures stability of the supercooled cream, so that it enters with a substantially liquid fat phase the inversion unit, whereafter the major part of the fat crystallizes after the emulsion has left the inversion unit and preferably under quiescent conditions. The cream is processed in a spread production line which comprises a device for making a O/W-emulsion with the necessary small fat droplets, a pasteurizer, a tubular heat exchanger and, as sole working, a cavity transfer mixer, which brings about the inversion.

摘要翻译： 黄油般的散布不含有从浓缩的植物油脂膏开始制备的大量黄油脂肪。 奶油脂肪滴的表面平均粒径（D3.2）为3-7μm，确保过冷奶油的稳定性，使其与基本上液体的脂肪相进入反转单元，之后脂肪的主要部分 在乳液离开反转单元之后，优选在静止条件下结晶。 奶油在包括用于制备具有必要的小脂肪液滴的O / W乳液的装置的生产线上进行加工，巴氏消毒器，管状热交换器和作为唯一的加工的空腔转移混合器，其带来了 反转。