Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 643
To Impart The Aroma And Taste Of Natural Butter To Margarine.
Оглавление—In order to give margarine the aroma and flavor of cow butter, add to it a fatty acid product, which is obtained by saponification of butter, decomposition of the soap, and distillation in the vacuum at about 140° F. The addition of the product is made upon emulsification of the fats with milk. The margarine will keep for months.
