Societe D'assistance Technique Pour Produits Nestle S.a.

George Anthony Easton

Ernest Badertscher

A process for the production of an edible product of the butter or margarine type, which comprises thoroughly mixing a medium containing fats and an aqueous medium having a viscosity of from 2000 to 20,000 centipoises, as measured at a temperature between 20.degree. C and 30.degree. C, at a temperature in the range from about 15.degree. to 45.degree. C, resulting directly in the formation of an emulsion of the water-in-oil type which represents the edible product of the butter or margarine type. Application to the production of an edible product having a fat content of from 35% to 90%.

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Chardonne, Switzerland

George Anthony Easton