Simidan is a dairy product, which is the cow's milk left after using centrifugal force to separate and dehydrate the milk. Simidan is very pure and has an excellent taste, and it is the best combination to spread on bread and eat.
Methods The oil phase consists of 3% glycerol monostearate, 5% hydrogenated soybean oil (melting point 50°C), and 92% corn oil, and the water phase consists of 18% water, 5% whole milk powder, 0.5% sucrose ester, and 2% table salt. 25.5% of the water phase as well as 0.1% lecithin were added to 74.4% of the oil phase, stirred to emulsify, and kneaded by rapid cooling to make margarine. The solid lipid content of the oil phase was 7.2 to 7.8% in the range of 5 to 25 °C. This margarine was stirred with gas according to the same method as method 1, and the results were the same.
Methods The oil phase consisted of 10% crude cream, 3% hydrogenated butter (melting point 48°C), 83% corn oil, 2% glycerol monostearate, and 2% propylene glycol monoglyceride of stearic acid; and the aqueous phase consisted of 12%, 0.7% sucrose ester, 10% whole milk, 0.1% coca bean gum, 0.1% carboxymethyl cellulose, and 2% table salt. 24.9% of the water phase and 0.1% lecithin was added to 75% of the oil phase, stirred to emulsify, and kneaded and cooled sharply to obtain margarine. The amount of solid fat in the oil phase of the margarine was 9.2-13% in the range of 5 to 25°C.
Adjust the margarine temperature to 25 ℃, 200 grams of liquid sugar added to 200 grams of margarine. Mix it with a blender to make it contain gas, that is, processed into the oil-in-water type thickened cream.
This cream production is estimated to be difficult
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