| 摘要 |
Low-fat spread, such as butter-flavored spread, and process for preparing it, The spread, can be flavored as desired, is solid at 40`F, preferably at 70`F, and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising both lipophilic and hydrophilic emulsifiers. According to a preferred aspect of the process: the ingredients are emulsified at (10, 21) at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled at (38); and, the cooled emulsion is then agitated at (35) to promote crystallization of the fat and enhance solidification. The product has a wide range of applications due its texture, mouthfeel, appearance, and stability. It provides a rich tasting product with a caloric density which is preferably about 25 calories per 14 gram serving. |
