NO134092C

1333938 Pourable margarine MARGARINBOLAGET AB 10 Nov 1970 [14 Nov 1969] 53334/70 Heading C5C A pourable margarine is stabilized by bubbles of an inert gas amounting to 0À5 to 20% by volume. The preferred gas is nitrogen, but air, helium or CO 2 may be used. The oil phase of the margarine may comprise a major proportion of edible oil pourable at temperatures below 25‹ C., safflower, sunflower, soybean, wheat germ, grapeseed, poppyseed, tobacco seed, rye, walnut or corn oil, and a minor proportion of a fully hydrogenated oil or fat, e.g. hydrogenated rapeseed oil, mustard seed oil, groundnut oil, soybean oil, sunflower oil, lard, tallow, palm oil or cottonseed oil. A monoglyceride, diglyceride or phosphatide emulsifier may also be present. The margarine may be made by emulsifying the aqueous phase into the fat phase, cooling, dispersing the inert gas into the cooled emulsion, filling into receptacles, and storing at 5‹ to 18‹ C. In the examples, the aqueous phase comprises skimmed milk, salt and water and the fat phase contains also colouring agents, vitamins and flavours.