PROCESS FOR THE PRODUCTION OF A REDUCED FAT SPREAD

摘要

A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to encrease its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.