Ultra low fat spread without thickening agent.

摘要

The present invention relates to an ultra low fat spread. The spread is a fat-continuous dispersion having a fat content of only 5-13.9 wt.% The dispersed aqueous phase is characterised by the absence of any gelling or thickening agent. Proper emulsifiers are triglycerol esters or combinations of a triglycerol ester and a co-emulsifier, e.g. a monoacyl glycerol mixture. The spread can be prepared by slowly adding water phase to a stirred fat continuous dispersion with a reduced fat content. The spread is microbiologically stable and no water loss is observed. It is easily spreadable and has a good consistency.