| 摘要 |
PROBLEM TO BE SOLVED: To obtain a low-fat spread having excellent low-temperature spreadability and low-temperature and normal-temperature emulsion stability by making a solid fat content at a specific temperature a specified value. SOLUTION: The low-fat spread having <=18% solid fat content at 5 deg.C, <=14% solid fat content at 10 deg.C and >=3% solid fat content at 20 deg.C is obtained. The solid fat content is a solid fat content (%) based on the whole spread by a nuclear magnetism method and the spread is hardened as the value of the solid fat content rises. In the spread, preferably the amounts of an emulsifying agent formulated are 0.01-0.4 wt.% of polyglycerol condensed ricinoleic acid ester, 0.1-2.0 wt.% of an unsaturated fatty acid monoglyceride, 0.1-2 wt.% of sorbitan fatty acid ester and/or 0.05-1 wt.% of a polyglycerol saturated fatty acid ester. The spread is especially useful for sandwich. |
