| 摘要 |
A process for producing a spreadable emulsion starting from an oil-in-water (o/w) emulsion which on cooling is caused to destabilize and at least partially invert, almost spontaneously or under a mild shearing regime, preferably applying a temperature cycling, to obtain a spread having a consistency comparable to that of a soft margarine. The o/w emulsion comprises (i) an emulsifier system which promotes surface nucleation of fat crystals on cooling and growth of fat crystals through the oil/water interface and into the aqueous phase and (ii) a fat having at 10 DEG C. a solid fat level higher than 40%. |
