| 摘要 |
FIELD: food processing industry. ^ SUBSTANCE: foodstuff with continuous fat phase contains dispersed aqueous phase, main emulsifier such as polyglycerol polyricinoleate, and one or more of additional emulsifiers in amount of (mass %): fat 25-85; polyglycerol polyricinoleate 0.05-5 %: and emulsifier up to 0.5. Aqueous phase starch at least 50 mass % of which represent fully gelatinized starch. Solid fat content in fat phase is less than 6 % at 35°C. Said product is stable for storage at 40°C. ^ EFFECT: stable spreadable product with high meltability. ^ 11 cl, 2 tbl, 7 ex |
