Low fat spread

Details Low fat spread Low fat spread

A - Human Necessities

23

D

A23D 7/015 (2006.01) A23B 7/015 (2006.01) A23D 7/005 (2006.01) A23L 1/0524 (2006.01) A23L 1/0562 (2006.01)

Patent

CA 2166422

A fat-continuous spread comprising: (A) from 0.1 to 10 wt% of gelatin; (B) from 0.1 to 7 wt% of a gelled polysaccharide not being starch; and (C) from 10 to 60 wt% of fat. The balance of the above being tradional constituents of spreads.

Pâte à tartiner à phase continue de matière grasse, comprenant: (A) 0,1 à 10 % en poids de gélatine; (B) 0,1 à 7 % en poids d'un polysaccharide gélifié autre qu'un amidon; et (C) 10 à 60 % en poids de matière grasse. Le pourcentage restant comprenant les constituants traditionnels des pâtes à tartiner.

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