WATER-IN-OIL EMULSION SPREAD HAVING A FAT CONTENT RANGING FROM 25 TO 65 WT , WHICH COMPRISES A DISPERSED AQUEOUS PHASE CONTAINING A GELLING SYSTEM

摘要

Water-in-oil emulsion spread having a fat content ranging from 25 to 65 wt%, which comprises a dispersed aqueous phase containing a gelling system comprising at least on hydrocolloid (i) capable of forming a linear gel structure under conditions allowing gelling of said hydrocolloid (i) and at least one hydrocolloid (ii) capable of forming a spherical gel structure under conditions allowing gelling of said hydrocolloid (ii). Said spread being stable on storage and sufficiently unstable under temperature and shear conditions prevailing in the mouth to allow perception of watersoluble components of the aqueous phase.