| 摘要 |
A method for the preparation of a low-fat butter or margarine product f or use as a table spread. The product is prepared by plasticizing a composition containing from 15% to 50% lipid, preferably butter fat; an amount of protei n, preferably dairy protein, sufficient to emulsify the lipid but insufficient to stabilize the lipid against plasticization; and from 40% to 60% moisture. Salt, butter coloring and butter flavoring are preferably also included. The plasticization is achieved by subjecting the composition to the high speed cutting action of a sharp bladed food comminuter for a period of time sufficient to plasticize the composition. The product is a smooth plastic spreadable butte r substitute containing nutritious protein, which is low in fat and does not require the need for emulsifiers and stabilizers. The product is spreadable immediately after removal from refrigeration, as well as at normal room temperatures.</S DOAB>
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