LOW-FAT SPREAD AND PROCESS FOR PRODUCING SAME

摘要

Spreads containing 20-60%, preferably 30-50% fat comprising (i) a dispersed phase consisting of a cream comprising water, oil present as droplets with an average diameter of 0.1-2 microns, a thickening agent and heat denatured whey protein as an emulsion stabilizer and (ii) a continuous fat phase. Said spreads are produced by a process involving (a) preparing a cream containing whey protein in substantially native state; (b) heating said cream at 80-95.degree.C to denature the protein; (c) emulsifying the cream in a continuous fat phase and (d) cooling and texturizing the o/w/o emulsion obtained to produce a plastic spread.