“无氢化全植物性人造奶油和起酥油”新油源的探索──Ⅰ

The Research of Entire Plant Margarine and Shortening Being Non Hydrogenated as a New OiI Source─Ⅰ

本文阐述了以乌桕脂或制取类可可脂的副产物经科学配以米糖油、花生油、茶籽油、菜籽油等制备无氢化全植物性人造奶油、起酥油的价值和意义，为我省丰富大宗油源的开发应用摸索了一条新途径，为人造奶油、起酥油找到了新油源，防止了异构酸的存在，提高了产品的质量，保证了安全性。

In this paper,we set forth the value and meaning of entire plant mar-garine and shortening being no hydrogenated,which was made by Chinese vegetable Tal-low or its by-products of extracting CBE that being scientifically mixed with rice branoil、peanut oil、teaseed oil、rapeseed oil ect.We had tried a new way for the exploitationand application of our province、rich、large number of oil sources and found a new oil resource for margarine and shortening,avoid existance of isomeric acid.So we improved thequality and assured the security of products.