Process for producing low-calorie bread spread products

摘要

A process for producing reduced-calorie stabilised spreading fats and baking fats of the oil-in-water or water-in-oil emulsion type is described, in which a water phase and a fat phase are produced separately and which is characterised in that, before combining the water phase with the fat phase, stabiliser components and fat substitute components are dissolved or dispersed in the fat phase and are then conditioned. The further processing of the mixture is carried out according to conventional process steps.