| abstract |
A butter-like plastic food spread is based on an emulsion in which a proportion of the aqueous composition constituting the continuous phase is maintained in the disperse phase constituted by the fat, which is at least partly crystallised. This effect is produced by the presence of an emulsifier system in the emulsion which while stabilising the emulsion, permits a limited degree of destabilisation when the emulsion is cooled at rest in the preparation of the product, which closely resembles butter in consistency. |