配方类型:

FOOD PRODUCTS

配方说明:

Low Fat Margarine

配方组成:

Color and Flavor/q.s.to taste
Place water in jacketed kettle. Add protein, stir to disperse, and
heat to 90'C or higher. Cool to about 60'C. Add sufficient dilute lactic
acid to lower the pH to 5.3.
Oil Phas
"Supro" 620 soy isolate/6
Lactic acid/q.s.to pH 5.3
Water/94
Margarine Oils/96.5
Salt/1
"Myverol" 1801/1
Sodium Stearoyl-2-Lactylate/1.5

配制方法:

Place oils in steam jacketed kettle and heat. Add monoglycerides and lactylate. Melt at 60'C (140'F). Add salt, coloring, and flavoring.
Disperse.
Final Process Add fat phase at 60'C to aqueous phase at 60'C. Disperse with mixer until homogeneous. Pump through normal blending, whipping, and cooling process.