Low fat spread and process for preparing same

Details Low fat spread and process for preparing same Low fat spread and process for preparing same

1987-07-27

1989-09-12

Czaja, Donald E.

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...

426604, 426804, A23D 500

Patent

active

048658677

ABSTRACT:
A low fat spread and process for preparing a low fat spread which is a water-in-oil emulsion comprising a continuous fat phase and a dispersed aqueous phase, the aqueous phase comprising at least 8% weight of one or more proteins derived from milk, and from 0.1 to 1.2% by weight of a modified starch, the fat phase constituting 18-35% by weight of the total weight of the low fat spread.

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