Edible spread

Details Edible spread Edible spread

A - Human Necessities

23

D

A23D 7/02 (2006.01) A23D 7/005 (2006.01) A23D 7/015 (2006.01)

Patent

CA 2059832

The relates to edible spreads having a reduced fat level. We have determined that acceptable fat-continuous spreads may be prepared with a non-gelling thickener, provided that the overall protein level in the aqueous phase of the spreads is low. The invention provides an edible spread comprising a continuous fatty phase and a dispersed proteinaceous aqueous phase, characterised in that, the aqueous phase comprises a quantity of a non-gelling, non-proteinaceous thickener system such that the viscosity of the aqueous phase falls in the range 30-4000 mPas when measured in a Haake RV20 with a concentric cylinder geometry at 100rps, at 20 degrees centigrade, and further characterised in that the aqueous phase contains 0.01-4% protein on aqueous phase, preferably 0.1-1% protein on aqueous phase.

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