Examples of 'fat phase' in a sentence
Meaning of "fat phase"
fat phase: a period of time when one gains weight or appears fuller
How to use "fat phase" in a sentence
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fat phase
A fat phase was prepared as known in the art.
All sterols were added to the fat phase.
The fat phase will transfer to an exothermic gaseous phase.
It is also advantageous that there is no fat phase.
The complete tempered fat phase is transferred to an emulsion tank.
The enzyme was dispersed into the fat phase.
Such spread comprises a fat phase and an aqueous phase.
The coating preferably has a continuous fat phase.
Such a fat phase typically comprises edible fats and oils.
The weight percentage is on fat phase.
The fat phase employed was the same as in the other examples.
Preferably the spread has a continuous fat phase.
Often the continuous fat phase also contains dairy fat.
If not indicated otherwise percentages relate to total fat phase.
Fat phase melter.
See also
I am going through a fat phase.
The fat phase comprising fat and at least an emulsifier is provided.
Solidification step of said composition is related to the crystallization of fat phase.
The blend is employed as the fat phase of a margarine or as a solid shortening fat.
The aqueous phase may contain some dispersed fat phase.
Such products comprise a continuous fat phase and a dispersed aqueous phase.
Triglycerides typically represent the bulk of the continuous fat phase.
Fatspreads are products containing a fat phase and often also an aqueous phase.
The fat phase can be prepared in such way that it is qualified as natural.
The inclusion of a dispersed fat phase usually produces a milky opaque appearance.
The particulate component can be clearly distinguished from the fat phase.
The fat phase may comprise a certain level of lower melting oils.
One sample is taken from each saturated fat phase for analysis.
In such composition the fat phase preferably is a fat which is liquid at ambient temperature.
The refined flakes are quickly converted to a suspension of solids in a continuous fat phase.
The emulsion contains a continuous fat phase comprising a minor amount of partial glyceride emulsifier.
Dressings are often emulsions formed from an aqueous phase and a fat phase.
The fat phase consists partly of globular fats which are coated with a lipoprotein film.
Lecithin emulsifier was then dissolved in the hot oil to form a fat phase.
The water phase is added to the fat phase in the emulsion tank with stirring.
The carotenoid is readily bioavailable and resists partitioning into the fat phase.
The triglyceride part of the fat phase consists essentially of the present margarine fat.
The temperature must be selected to guarantee that the fat phase is in a liquid state.
In the present context the fat phase includes the in cocoa powder and milk powders.
The resultant solution will be then mixed with the fat phase in a homogenizer.
The fat phase of the dressing composition may further comprise linoleic acid or a derivative thereof.
The food product thus preferably comprises an aqueous phase and a fat phase.
An emulsifier is melted with the fat phase and stirred into the total fat phase.
In the present context a cream is consisting of a mixture of a water phase and a fat phase.
The spread is a dispersion having a plastified continuous fat phase and a dispersed aqueous phase.
The photomicrograph showed a more pronounced increase in the number of air bubbles in fat phase.
The fat phase of the emulsion may also contain other edible ingredients besides fat.
A shortening substitute according to the present invention contains a fat phase and an aqueous phase.
For obtaining a well structured fat phase a relatively small amount of fat A will suffice.
The fragments consist of the casein rich domains enclosed by and exposing the fat phase.
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