| 摘要 |
A dairy blend is formed by softening butter and blending therewith water and a water soluble gelling agent and a vegetable oil, and finally cooling the product. The product may contain other additives such as salts, milk, emulsifiers, antioxidants, preservatives, flavouring agents and vitamins as desired. The product is intended principally as a butter substitute and has improved spreadability compared with butter at, for example, refrigeration temperature. |
