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| Preparation of Powder Fat |
| Luo Yong Kang |
| Beijing Agricultural Engineering University |
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Abstract The paper studied the emulsion of powder fat and the cundition of spray drying. It wasdiscussed that HLB value ,emulsifier’s amount,emulsive temperature and water’s amount affectedon the stability and viscosity of emulsined mixture. The result showed that the better emulsifiedmlxture was:(1) HLB value was more than7.5;(2)Emulsifying agent’s amount was 1.8%.(3) Emulsive temperature was from、65℃to70℃,(4) Water’s amount was 70%。(5)Maltodextrinwas 9%.(6) Fat was 15%.(7) Casein was 1.8%.(8)Suger was ...More
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Received: 30 January 2018
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1994, Vol. 8 
