Spread and process for the production thereof

摘要

An edible, plasticised spread is described having a content of water and oil of at least 90% by weight which contains (a) 18 to 95% by weight of a fat phase of an N20 value of less than 40% and N35 value of less than 10% and (b) 82 to 5% by weight of an aqueous phase. This spread is distinguished in that it has a clearly discernable meat aroma and a blue value of at least 0.1. In addition, a process is described for producing such a spread which includes (a) mixing oil and water in order to obtain an oil- and water-containing emulsion which contains 18 to 95% by weight of fat and 82 to 5% by weight of water, (b) cooling at least some of the oil, the water or the mixture of oil and water, (c) processing the oil- and water-containing emulsion and (d) adding an effective amount of a meat aroma concentrate to the oil, to the water or to the mixture of water and oil.