| 摘要 |
A spread having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat, preferably a vegetable fat-based cream to a milk base such as skim, semi-skimmed or low fat milk and churning the mixture by conventional butter-making techniques. The cream is prepared by adding a blend of vegetable oils such as soya oil and hydrogenated soya oil and an emulsifier such as lecithin to an aqueous phase. The aqueous phase preferably comprises a pasteurised blend of water and a stabiliser such as gelatin. |
