| 摘要 |
<p>The invention relates to a process for the preparation of an edible fat continuous spread, comprising an aqueous phase, non-gelling protein and up to 40 wt% fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing an aqueous phase comprising non-gelling protein; c. mixing the slurry and aqueous phase to form an oil continuous emulsion.</p> |
