초록 ▼

Disclosed are a low-fat spread and a process for preparing it. The spread, can be flavored as desired, is solid at 40°F., preferably at 70°F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system compr

Disclosed are a low-fat spread and a process for preparing it. The spread, can be flavored as desired, is solid at 40°F., preferably at 70°F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising both lipophilic and hydrophilic emulsifiers. According to a preferred aspect of the process: the ingredients are emulsified at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled; and, the cooled emulsion is then agitated to promote crystallization of the fat and enhance solidification. The product has a wide range of applications due to its texture, mouthfeel, appearance, and stability. It provides a rich tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.

대표청구항 ▼

A low-fat spread comprising: a dispersed phase comprising from 5 to 40%, based on the weight of the spread, of fat having an SFI profile with the following ranges 50°F.－40-80% 70°F.－25-50% 92°F.－10% a continuous aqueous phase including a stabilizer; and an emulsifier system comprising a combination

A low-fat spread comprising: a dispersed phase comprising from 5 to 40%, based on the weight of the spread, of fat having an SFI profile with the following ranges 50°F.－40-80% 70°F.－25-50% 92°F.－10% a continuous aqueous phase including a stabilizer; and an emulsifier system comprising a combination of a lipophilic emulsifier and a hydrophilic emulsifier, the emulsifier system being present in an amount of from 0.3 to 4.0%, based on the total weight of the spread, and each of the lipophilic and hydrophilic emulsifiers are present at levels of at least 0.05% on the same basis; the relative and total amounts of the emulsifiers and the stabilizer being effective to provide a stable emulsion and a product which is solid at 40°F.