IMPROVEMENTS RELATING TO SPREADS

摘要

The invention relates to fatty materials and to improvements in spreads obtained by the use of such materials. Crystalisation properties of the sucrose fatty acid fat replacers differ from the crystalisation properties of normal fats. The skilled man therefore faces difficulty in accomodating these esters in his spread products and retaining the desired rheology and processing properties. Properties of such spreads are improved by the presence of a range of relatively short and long chain carboxyllic acid esters in the fatty phase. In a particular a fatty material suitable for use as the fat blend of a spread comprises a quantity of fat-replacer, wherein the total fraction of palm-fat (palm oils and palm kernel fats) derived fat-replacer is between 7-55%wt of the total fat-replacer and the balance of the fat-replacer is derived from seed-oils (such as sunflower and soyabean).