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Figure 18. Ozone concentration in water as a function of bubbling time. (Courtesy of Asahi Glass Inc., Tokyo, Japan)

membrane. The content of fat in the ultra-low fat spread, 20%, is considerably low compared to an ordinary low-fat spread which contains a minimum fat content of 40%. The fat content and calorie of the ultra-low fat spread, therefore, could be one-third compared to that of an ordinary low fat spread. The new spread has creamy taste, light mouth feel and good mouth melt properties.

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