Vegetable butter varies according to its formula. There are different production processes, but they are usually the same:
Water phase: mix sugar and stabilizer evenly, then put the water phase into the mixture and stir it to completely dissolve the stabilizer, or add emulsifier and raise the temperature to a certain temperature (65℃-80℃).
Oil phase: dissolve hydrogenated vegetable oil, add emulsifier, stir and dissolve, and keep a certain temperature (65℃-80℃).
Mixing: emulsifying the water phase and the oil phase for a period of time.
Homogenization: pressure 5MPa-50mpa.
Cooling: it is required to rapidly cool to 0℃~ 10℃.