1999 Volume 46 Issue 5 Pages 339-345
Fat spread was prepared by a emulsification method using a microporous glass membrane. The stability of the product was assessed by measuring dispersed droplet size with elapsed time. We also measured the whiteness of the fat spread and examined the relation between whiteness and stability of fat spread. The results showed that, as indicated by the change in dispersed droplet size, the spread made by the membrane emulsification method was more stable during storage or in heat shock than that made by the stirring emulsification method. This difference in stability was thought to be attributable to the structure of crystal of the fat and location of droplet in fat spread. This consideration was supported by whiteness of the fat spread, suggesting that the degree of whiteness of the fat spread can be used as a simple indicator of the state of the dispersed droplets. From these results, we confirm that it is possible to produce a more stable fat spread using the membrane emulsification method than by means of the conventional method (stirring emulsification), and that this method will be practically applicable to low fat spread production.
