| 摘要 |
An edible water-in-oil emulsion useful as a low fat spread is provided which contains from about 10 to 900 ppm of an anionic or from about 10 to 75 ppm of a nonionic emulsion disruptor, the disruptors having an HLB from 9 to 20. Reduced salt levels, without adverse taste effects, are achieved by use of the emulsion disruptor. Alternatively, in the absence of salt level reductions, addition of an emulsion disruptor provides enhanced flavor perception to spreads.
|
