| 摘要 |
<p>A spread is prepd. as follows: (a) an oil-in-H2O emulsion cream is prepd. contg. 35-75% aq. phase, and 25-65 wt.% of a fat phase with the following fat solids profile: (N5)= 40-75, (N15)= 20-60, (N25)= 5-45, (N35)= 0-10; and (b) the cream is shear-churned in the absence of an air-H2O interface at a temp. at which at least part of the fat is present in crystallized form, to increase its viscosity to a value close to or equal to the peak viscosity so that partial phase inversion is achieved, to obtain a spread with roughly the same level of fat as the starting cream. The spread consists of a network of aggregated fat and both encapsulated and free aq. phase. The economical, controllable process affords a spread of constant quality from a cream without loss of buttermilk or aq. phase in general. In addn., the low-fat spread combines the advantages of both oil-in-H2O and H2O-in-oil emulsions (flavour release, plasticity and shelf stability etc.).</p> |
