| 摘要 |
<p>A fat continuous spread is described having up to about 65 wt.% fat and a dispersed aqueous phase which contains an amylose containing gelling starch characterized by a G'eq of 400 10-5N/cm2 or greater and a critical strain value (η¿cr?) of 12 or greater at 10 °C. Provided the starch is prepared at a concentration having an anhydrous starch solid content of 10 wt.%.</p> |
