| 摘要 |
The present invention is concerned with a spread having a fat content of less than 65% w/w, comprising a continuous fat phase and an aqeuous phase containing: (a) essentially non-aggregated colloidal particles of denatured heat-settable protein, at least 95% of the colloidal particles having an equivalent diameter in the range of 0.1 to 30 microns, and (b) one or more gelling agents, other than heat-settable protein, at a concentration level of at least 30%, preferably at least 60% of the crtical concentration of said gelling agent or combination of gelling agents. The spreads according to the present invention offer the advantage that they combine a low fat content with a high stability. They do not tend to lose water on spreading, and, unlike various low fat spreads of similar fat content described in the prior art, do not have a thick mouthfeel as they destabilize rapidly in the mouth.
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