| 摘要 |
<p>The present invention is directed to a low-fat spreadable margarine-type gel matrix which has crystallized fat particles suspended therein. The margarine-type product of the invention includes a gelling type maltodextrin, a fat which is solid at room temperature and water. In a method for manufacture of the edible margarine-type product, a mixture of maltodextrin and water is provided. The mixture is heated to an elevated temperature of from about 180 DEG F to about 200 DEG F (about 82.2 DEG C to about 93.3 DEG C) and is held at the elevated temperature for a period of from about 10 minutes to about 30 minutes. A fat which is solid at room temperature is added to the mixture at a temperature above the melting point of the fat. The mixture is agitated for a time sufficient to melt the fat and disperse the fat in the mixture. The mixture is then cooled with shear to provide a margarine-type product which is an aqueous gelled matrix of embedded crystalline fat particles.</p> |
