MANUFACTURE OF MARGARINE FROM HIGH CONCENTRATION ARTIFICIAL FOOD EMULSIONS BY ATOMIZING IN VACUUM,
Abstract
Results are presented from an experimental program to develop a margarine having the consistency of creamery butter by vacuum atomization of artificial emulsions using dry milk proteins as the emulsifier. The resulting margarine has a coagulation-crystalline structure and stands up well at the normal temperatures. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Jun 01, 1966
- Accession Number
- AD0634346
Entities
People
- E. M. Padaryan
- N. I. Kozin
Organizations
- United States Army Foreign Science and Technology Center