| 摘要 |
The process of the invention provides proteinaceous low fat spreads, stabilized by means of a gelling agent of a melting point of 25 DEG -35 DEG C and essentially containing proteins dissolved in the aqueous phase and/or undissolved protein particles having a major dimension of no more than 5 microns. The preferred process involves preparing the aqueous phase by combining proteins in an aqueous medium under conditions at which flocculation is substantially avoided, dissolving the gelling agent in a substantially protein-free aqueous medium of a pH value of 1-7, combining the aqueous medium obtained and optionally adjusting the pH value to 3.0 to 6.8. |
