| 摘要 |
A plastic fat-continuous reduced fat spread comprising < 0.3 % lecithin, 0.11.0 % saturated monoglyceride, 0.06-0.2 % non-gelling protein, 0.2-8 % thickener, < 0.5 % NaCl, a fat blend having N10 = 8-40 % and N20 = 5-20 %, the aqueous phase having a pH value of 4.4-4.7 and a droplet size <o>D</o>3.3 <= 7 .mu.m and e sigma <= 2.5. A method of manufacturing this spread comprises inverting an O/W emulsion of the above composition while cooling to below 20 ~C.
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