| 摘要 |
A reduced-fat table spread which is spreadable at refrigeration temperature, and up to 20 DEG C to 25 DEG C, has the appearance, flavour, consistency, rheology, and mouth-feel, which is similar to that of butter or margarine. However, the reduced-fat table spread includes a significant portion of non-fat milk solids, together with water, and vegetable oil. A further colloid carrier may also be included in the formulation of the reduced-fat table spread, together with other optional trace elements, including salt, potassium sorbate, sodium benzoate, citric acid, lecithin, butter flavour ingredient, butter culture ingredient, and colour ingredient. The table spread is soft, but has a solid appearance, and is spreadable at refrigeration temperature and up to room temperature. These factors are achieved as a consequence of protein coagulation at elevated temperatures of a stirred mixture of the starting materials; whereby the water content of the table spread is bound by the protein constituents thereof in a continuous phase dispersion. The vegetable oil content, on the other hand, is present in a discontinuous phase, suspended in the continuous phase dispersion. During production of the reduced-fat table spread, the product is not homogenized until after protein coagulation at elevated temperatures has taken place. |
