초록 ▼

Disclosed are a low-fat, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hy

Disclosed are a low-fat, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.

대표청구항 ▼

A process for preparing a low-fat spread, which comprises: preparing an oil-in-water emulsion by admixing a dispersed phase comprising from 5 to 40%, based on the weight of the emulsion, of a fat having an SFI profile within the following ranges 50°F.－0-35% 70°F.－0-25% 92°F.－8% with a continuous aqu

A process for preparing a low-fat spread, which comprises: preparing an oil-in-water emulsion by admixing a dispersed phase comprising from 5 to 40%, based on the weight of the emulsion, of a fat having an SFI profile within the following ranges 50°F.－0-35% 70°F.－0-25% 92°F.－8% with a continuous aqueous phase, including a stabilizer, and a emulsifier system comprising a combination of lipophilic emulsifier and a hydrophilic emulsifier, the emulsifier system being present in an amount of from 0.1 to 4.0%, based on the total weight of the spread, and each of the lipophilic and hydrophilic emulsifiers being present at levels of at least 0.025% on the same bases, and the relative and total amounts of the emulsifiers and stabilizer being effective to provide a stable emulsion and a product which is liquid at about 40°F.; and homogenizing the emulsion under conditions effective to form a stable product which is liquid at about 40°F.