| 摘要 |
The invention relates to a spreadable water-in-oil emulsion based on a high melting butterfat fraction and a liquid oil which is substantially free of solid fat crystals at 10 DEG C. and to a process for producing said emulsion. The use of a high melting butter stearin fraction obtained by dry fractionation at 15 DEG -30 DEG C., as one of the fat components of the fatty phase of the emulsion enables the incorporation of up to 80% of liquid oil, preferably an oil having a relatively high level of polyunsaturated fatty acids. |
