METHOD FOR PRODUCTION OF FOOD FAT PRODUCT HAVING 82 % FATNESS Russian patent published in 1995 - IPC

FIELD: oil and butter production. SUBSTANCE: method involves preparing of fat base by usage of solidified fat and vegetable oil and mixing said base with emulsifier, aqueous-milk phase, which contains milk proteins and with water soluble components to prepare coarse emulsion. Then fine emulsion is prepared, the process is followed by cooling and by decrystallization. Hydrogenated fat having melting point 43-47 C and hardness 650-950 g/cm or its mixture with other fats having melting point not less 32 C and hardness not less 250 g/cm is used as mentioned above solidified fat, ratio of hydrogenated fat and vegetable oil being 1:2.63-4.72. Monoglycerides are used as mentioned above emulsifier, its quantity being 0.25-0.50 Dry skimmed milk or dry whey or whey-protein concentrate or dry milk product are used as milk proteins, its quantity being 0.3-1.3 Sodium alginate or starch may be used as stiffener, its quantity being 0.1-0.6 aromatic principle for producing butter also may be used, its quantity being 150-500 g/t. EFFECT: improves efficiency of the method. 3 cl, 1 tbl