Fat continuous spread and process for making the same

Details Fat continuous spread and process for making the same Fat continuous spread and process for making the same

1997-12-05

2000-04-04

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426602, A23D 702

Patent

active

060458534

ABSTRACT:
The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids to provide higher viscosity to the aqueous phase, however at a concentration which results in a water continuous emulsion. The emulsifier levels and types are chosen to result in a water continuous emulsion in the tank, while resulting in a fat continuous spread once hot inverted prior to cooling.

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