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GROSS FOOD COMPOSITION OF THE MARGARIAN TYPE AND PROCEDURE FOR PREPARING IT
GROSS FOOD COMPOSITION OF THE MARGARIAN TYPE AND PROCEDURE FOR PREPARING IT
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机译：玛格丽雅型食品的总成分及其制备方法
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摘要
Method for preparing an edible fat composition of the margarine type, comprising the steps of: preparing an emulsion by mixing 10 parts of food oil of vegetable origin, 7 to 10 parts of aqueous phase and one part of powdered vegetable fibres; homogenizing the emulsion at a pressure of at least 50 bar; pasteurizing the emulsion after homogenizing it.
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