| 摘要 |
The present invention is concerned with a spread comprising from 23 to 29 wt.% of a continuous fat phase and 77 to 71 wt.% of an aqueous phase and further containing 1.2 to 5.0 wt.% gelatin and 3.0 to 14.0 wt.% hydrolized starch. The spread of very low fat content according the present invention offers the advantage that it is of an exceptional good quality as regards oral response, spreadability and stability. Furthermore the formulation of the present spread offers the advantage that it can easily be manufactured as it does not require special equipment and moreover since the product quality is not easily affected by fluctuations in processing conditions. Another aspect of the present invention is a process for the preparation of a spread containing less than 29 wt.% of a continuous fat phase and at least 71 wt.% of an aqueous phase, wherein a water-continuous emulsion containing 1.2 to 5.0 wt.% gelatin, 3.0 to 14.0 wt.% hydrolized starch and from 15 to 29 wt.% fat is cooled from above 40.degree.C to below 20.degree.C and subjected to sufficient shear to effect phase-inversion into a fatcontinuous emulsion.
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