| 摘要 |
The present invention concerns the technical field of edible spreads. Consumers have exhibited a preference for fats which are relatively low in saturates, low in trans fatty acids, low in sixteen-carbon fatty acids and contain some polyunsaturated fats. In a known product the fat phase comprises around 80wt% of the product and consists of a blend of around 40wt% olive oil and 60wt% partially hardened olive oil. The invention provides an edible spread comprising from 80-5wt% fat and 95-20wt% of an aqueous phase dispersed in the fat, CHARACTERISED IN THAT; a) the oleic acid content of the fat phase is 45- 80wt% on fat phase, b) the saturated fatty acid content of the fat phase is 5-20wt% on fat phase, c) the trans fatty acid content of the fat phase is 0-10wt% on fat phase, and, d) the 18-carbon fatty acid content of the fat phase is 70-100wt% on fat phase.
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