RHEOLOGICALLY-CONTROLLED VEGETABLE SPREAD OILS

摘要

The invention pertains to vegetable spreadable emulsified products comprising vegetable oils in the range of 71% to 84% by weight, hard fats in the range of 2% to 9% by weight, low molecular weight organogelator in the range of 2% to 5% by weight, water or aromatic aqueous solution in the range of 12% to 15% by weight. Another aspect of the invention is a process to produce the vegetable spreadable emulsified products.