oils fats,炸油,起酥油.pptVIP

updated 2012 by LIU updated 2012 by LIU * Margarine was developed to fill both an economic and a nutritional need when it was first made as butter substitute. * Margarine was developed to fill both an economic and a nutritional need when it was first made as butter substitute. * Margarine was developed to fill both an economic and a nutritional need when it was first made as butter substitute. Solid or fluid of edible fat derived from plant or animal 动或植物固/液态脂 Typical composition 成份 99% fat 99% 油脂 1% Optional Food Ingredients (e.g. antioxidant, emulsifiers) 1% 食品添加剂(例: 抗氧化剂, 乳化剂) Optional nitrogen gas 氮气 * Applications 应用 * Plastic or fluid emulsion of edible oil/fat and water 乳化油脂与水 As butter substitute to fill both economical and nutritional needs 取代奶油以取得更好的经济和营养需求 Typical composition 成份 ≥ 80% Fat and ≤ 16% water ≥ 80%油脂和≤16% 水份 Food Ingredients 食品添加剂 Fat soluble - emulsifiers, flavors, colors, antioxidant, vitamin, etc. 脂溶性:乳化剂, 香精, 色素, 抗氧化剂, 维生素 Water soluble – Milk protein, salt, preservative, acidity regulator and chelating agent. 水溶性:牛奶蛋白, 盐, 防腐剂, 酸度调节剂 * Types 种类 * Spreadable emulsion of edible fat/oil with water 可涂抹的乳化油脂与水 Typical composition 成份 80% Fat and 16% water 80% 油脂, 16% 水 Food Ingredients 食品添加剂 Fat soluble - emulsifiers, flavors, colors, antioxidant, vitamin, etc. 脂溶性:乳化剂, 香精, 色素, 抗氧化剂, 维生素 Water soluble – Milk protein, salt, preservative, acidity regulator and chelating agent. 水溶性:牛奶蛋白, 盐, 防腐剂, 酸度调节剂 * Types 种类 * Derived from edible vegetable oil and fat 植物油脂 Impart pleasant buttery and milky flavor to baked goods 赋予烘焙品宜人奶油与乳香味 Provide moist smooth mouth feel 给予湿润与顺滑口感 Typical composition 成份 ≥ 99% Fat ≥ 99% 油脂 Food Ingredients 食品添加剂 Fat soluble – emulsifiers, flavors, colors and antioxidant 脂溶性:乳化剂, 像精, 色素和抗氧化剂 * Applications 应用 Sweet Bun 甜面包 * Applications * Advantages 效益 Softens the crumb 让面包/馒头松软 Improves volume for larger yield 提高产品体积，增加产量 Pliable fat that mixes easily into dough 易于与面团混合 Typical composition 成份 ≤