| 摘要 |
A spread is provided which is a water-continuous dispersion comprising a continuous aqueous phase and optionally a dispersed fat phase. The continuous aqueous phase comprises a gelling maltodextrin and an aggregate-forming proteinaceous gelling agent. The dispersed fat phase, if present, contains no more than 20% of fat by weight of the spread. The components of the spread are selected so that the spread has a ratio of plastic stress to maximum stress ( sigma p/ sigma max) in the range 0.95 to 1, when measured by compression analysis at 5 DEG C, typically using samples of cylindrical shape, measuring 26 mm in length and 26 mm in diameter, which are compressed at a rate of 0.8 mm per second. The spreads show characteristic rheological parameters comparable to those of an idealised plastic dispersion, and have good spreading properties at all temperatures from 4 DEG C to 25 DEG C. They are suitable for use as a substitute for butter or margarine and show good microbiological stability. |
