Low-fat, butter-flavored, liquid spread and process

Details Low-fat, butter-flavored, liquid spread and process Low-fat, butter-flavored, liquid spread and process

A - Human Necessities

23

D

99/159

A23D 3/02 (1980.01)

Patent

CA 1151944

ABSTRACT OF THE DISCLOSURE A low-fat, butter-flavored, liquid spread comprises: a dispersed phase comprising less than 40% fat, based on the weight of the spread. A continuous aqueous phase includes a stabilizer and an emulsifier system comprising a combination of a lipophilic emulsifier and a hydrophilic emulsifier. The relative and total amounts of the emulsifiers and the stabilizer is effective to provide a stable, liquid emulsion at about 40°F. A process for preparing the spread is also taught. The product realistically simulates the flavor, texture, mouthfeel, appearance and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.

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