Low fat spread

Details Low fat spread Low fat spread

A - Human Necessities

23

D

99/159

A23D 7/015 (2006.01)

Patent

CA 1068978

Abstract of the disclosure The invention relates to a process of preparing water-in-oil type low fat spreads and to low fat spreads so obtained. The process of the invention provides proteinaceous low fat spreads, stabilised by means of a gelling agent of a melting point of 25-35°C and essentially containing proteins dissolved in the aqueous phase and/or undissolved protein particles having a major dimension of no more than 5 microns. The preferred process involves preparing the aqueous phase by combining proteins in an aqueous medium under conditions at which flocculation is substantially avoided, dissolving the gelling agent in a substantially protein- free aqueous medium of a pH value of 1-7, combining the aqueous medium obtained and optionally adjusting the pH value to 3.0 to 6.8.

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