| 摘要 |
Low-fat, liquid spread, such as a butter - flavored spread, and process for preparing it. The spread preferably comprises and oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product has a wide range of applications due its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product with a caloric density which is preferably about 25 calories per 14 gram serving. |
