Accession Number : AD0634346

Title :   MANUFACTURE OF MARGARINE FROM HIGH CONCENTRATION ARTIFICIAL FOOD EMULSIONS BY ATOMIZING IN VACUUM,

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C

Personal Author(s) : Kozin, N. I. ; Padaryan,E. M.

Report Date : JUN 1966

Pagination or Media Count : 9

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)

Descriptors :   (*VEGETABLE OILS, FOOD), (*FOOD, MANUFACTURING), VACUUM, ATOMIZATION, COLLOIDS, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE