Stabilisierungs- und emulgierende Zusammensetzung für Brotaufstriche mit niedrigem Fettgehalt.

摘要

The subject of the present invention is a stabilising and emulsifying composition for preparing of low-fat spreads. The said composition comprises: … …  - from 70 to 85% by weight of gelatin with a gel strength of between 100 and 200 blooms …  - from 7.5 to 15% by weight of iota carragheenan …  - from 7.5 to 15% by weight of xanthan. …