| 摘要 |
There has been a long-felt want for a spread with the mechanical properties of butter and a low animal fat content. The present invention provides a spread which is butter-like but which contains an equal or major part of vegetable fat, and preferably no butterfat. The disclosed process which comprises the steps of: a) preparing a vegetable fat cream having approximately the same or smaller globule size distribution as dairy cream in the range > 1 mu m diameter, b) dosing into the vegetable cream a quantity of vegetable oil, preferably having a lower iodine value than the cream, c) churning the cream/fat mixture to obtain a plastified product which is rich in fat globules. The specification further discloses a churnable non-dairy cream comprising; a) a populaton of partially hardened vegetable fat droplets in which the numeric average droplet diameter is below that of fresh dairy cream, b) a population of generally unhardened vegetable fat droplets, and, c) optional butter-fat droplets. s |
