Low-fat comestible spread substitutes

Details Low-fat comestible spread substitutes Low-fat comestible spread substitutes

A - Human Necessities

23

D

99/159

A23D 7/015 (2006.01) A23C 20/00 (2006.01)

Patent

CA 1135111

ABSTRACT OF THE DISCLOSURE A low-fat comestible spread which is plastic in consistency similar in properties to margarine or other such spreads, and process for making same. The spread comprises an oil-in-water emulsion having stably dispersed therein about 20% to about 40% fat, a lipoidal emulsifier, a water soluble or dispersible thickening agent for the water, and advantageously, flavor and colorant, the fat having a Wiley Melting Point in the range of about 75°F to about 106°F, a solid-fat index at 92°F not substantially greater than about 20 and a solid-fat index at 100°F not substantially greater than zero. A preferred emulsifier is a normally plastic partial fatty acid ester of a polyalcohol having an HLB value less than about 5. A preferred thickening agent is a cellulose ether, advantageously in combination with a thixotropic thickening agent. The process features homogenizing the thickened oil-in- water emulsion with the fat advantageously in molten condition, then setting up the emulsion in a plastic state by cooling same.

354977

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