Sweet bread spread, and process for its preparation

摘要

A sweet bread spread, in particular a water-in-oil emulsion which contains honey and has a pleasant appearance and good organoleptic properties, is obtained by dispersing honey in a fat. The fat is essentially free from free fatty acids and essentially free from triglycerides which contain a fatty acid radical having 2 - 14 carbon atoms. The product preferably contains crystallised honey and powdered honey. Part of the honey can be replaced by dextrose or fructose, having average particle sizes in the range from 50 to 100 mu m.