ROB BELTMAN,ROBERTUS VAN DER BRUGGHEN,GEORG CHRISTIAN DOL,SONJA FRITSCHE
申请号：
BRPI0416428
公开号：
BRPI0416428B1
申请日:
2004.11.17
申请国别(地区):
BR
年份:
2015
代理人:
摘要：
Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro； m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
