FIELD: food-processing industry, in particular, production of various liquid fat dispersions.
SUBSTANCE: solid fat mass suitable for stabilizing of liquid dispersion of fat-free phase in triglyceride oil is comprised of triglyceride mixture including at least 5 wt% of at least two triglycerides having melting temperature > 550C; at least 15 wt% of triglycrides with fatty acid residue characterized by length of the longest and of the shortest chains for at least four carbon atoms; and ≤ 25 wt% of triglycerides with melting temperature of 25-550C. Method involves providing mixing or automatic transesterification or oil acidolysis under treatment conditions providing for production of solid fat mass. Liquid fat phase comprises dispersed phase immiscible with fat, with fat phase being solid fat phase.
EFFECT: increased efficiency in producing of flowing and stable fat dispersion.
10 cl, 10 dwg, 7 tbl, 5 ex
