FETTARMES MILCHPRODUKT

摘要

A low fat dairy product which is a water-in-oil emulsion comprising an oil continuous phase comprising fat and an aqueous dispersed phase comprising water and gum arabic as a gelling agent in the amount 2% to 35% by weight of the water is disclosed. The low fat dairy product can be a low fat butter, a low fat margarine or a low fat spread. A process for preparing the low-fat dairy product is also disclosed.