Low fat spread with non-proteinaceous crystal inhibitors

摘要

The present invention regards a low fat spread comprising from about 30 to about 40 wt. % of a continuous fat phase and about 60 to about 70 wt. % of an aqueous phase. The fat phase further comprises a non-proteinaceous fat crystallization inhibitor in an amount of less than 0.5 wt. % and a non-proteinaceous emulsifier. The aqueous phase contains a dairy protein in an amount of less than about 0.1 wt. %.