Method for producing sugar-added margarine

Details Method for producing sugar-added margarine Method for producing sugar-added margarine

1987-05-20

1989-05-09

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426603, 426658, A23D 300

Patent

active

048288551

ABSTRACT:
A method of manufacturing sugar-added margarine containing 5 to 50% by weight of sugar calculated in terms of its anhydride, characterized in that, an emulsion of oil and fat, and sugar is uniformly heated by means of a micro-wave heating device at a pre-established optimum tempering temperature which is higher than a temperature lower by 10.degree. C. than the increased melting point of the oil and fat with a precision of .+-.2.0.degree. C., and then the heated emulsion is cooled at a rate of not higher than 5.degree. C./hr.

REFERENCES:
patent: 3117011 (1964-01-01), Hoerr et al.
patent: 3469996 (1966-02-01), Endres et al.

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