| 摘要 |
The invention refers to a shelf-stable spreadable cream comprising, in dry weight percent, based on the total dry weight of the spreadable cream, 5-45% legumes and 5-55% nuts.;The invention also refers to a method for the production of the shelf-stable spreadable cream of the invention comprising the steps of: a) mixing the ingredients of a spreadable cream composition comprising, in dry weight percent, based on the total dry weight of the spreadable cream composition, 5-45% legumes and 5-55% nuts, thus obtaining an emulsified spreadable cream composition; b) heat treating the spreadable cream composition of step a); and c) packaging the emulsified spreadable cream composition.;The invention also refers to the shelf-stable spreadable cream obtainable by the method of the invention. |
