EDIBLE SPREAD PRODUCT WITH OIL-CONTINUOUS EMULSION AND METHOD OF ITS PREPARATION

摘要

A low fat spread comprising from about 30 to about 40 percent by weight of a continuous fat phase and about 60 to about 70 percent by weight of an aqueous phase. The fat phase further comprises a non-proteinaceous fat crystallisation inhibitor in an amount of less than 0.5 weight percent and a non-proteinaceous emulsifier. The aqueous phase contains a dairy protein in an amount of less than about 0.1 weight percent.