| 摘要 |
Disclosed are a low-fat, butter-flavored spread and a process for preparing it. The spread is solid at 40 DEG F., preferably at 70 DEG F., and will preferably comprise: from 10 to 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. According to a preferred aspect of the process: the ingredients are emulsified at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled; and, the cooled emulsion is then agitated to promote crystallization of the fat and enhance solidification. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of butter, yet reduces the caloric density by from 50 to 90%.
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