Spatter-resistant low-fat spread and process for preparation

Details Spatter-resistant low-fat spread and process for preparation Spatter-resistant low-fat spread and process for preparation

A - Human Necessities

23

D

A23D 7/02 (2006.01) A23D 7/01 (2006.01) A23D 7/015 (2006.01) A23D 7/05 (2006.01) A23L 1/0526 (2006.01) A23L 1/054 (2006.01) A23L 1/29 (2006.01)

Patent

CA 2093942

SPATTER-RESISTANT LOW-FAT SPREAD AND PROCESS FOR PREPARATION ABSTRACT An improved low-fat, spatter-resistant, stick-type emulsified spread has a fat content of less than 50%. It is prepared by a process comprising preparing a liquid fat phase comprising fat and an emulsifier effective for forming a water-in-oil emulsion; preparing an aqueous phase comprising water, flavor, and a gelling agent: agitating the aqueous phase and the fat phase together under conditions effective to form a water-in-oil emulsion; cooling and agitating the emulsion under conditions effective to crystallize fat and at least partially gel the aqueous phase; and than admixing lecithin with said emulsion. In a preferred form of the invention, the spread is prepared with a fat content of from 35 to 45%, and will contain at least 30% poly- unsaturated fatty acids. Also preferred is the recycle of up to 25% of the emulsion to a point following partial fat crystallization.

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