| 摘要 |
In the present invention there is disclosed a fat-continuous spread comprising: (A) from 0.1 to 10 percent by weight of gelatin; (B) from 0.1 to 7 percent by weight of a gelled polysaccharide not being starch; and (C) from 10 to 60 percent by weight of fat and the balance up to 100 percent by weight being traditionally used ingredients like water, salt, emulsifier, food acid, flavor, color, and preservative. The gelled polysaccharide is preferably represented by pectin responsive to calcium. |
