| abstract |
Disclosed are a low-fat spread, preferably butter flavored, and a process for preparing it. The spread is a water-in-oil emulsion of relatively low calorie content due to a restricted fat content of from 30 to 70%, preferably 30 to 50%. The fat phase of the emulsion comprises a blend of a liquid oil with a hardstock, and the blend comprises from 10 to 30% of the fatty acids as C10, C12, C14 and C16 fatty acids and these fatty acids are predominantly in the trisaturated glyceride form. The hardstock is preferably a randomly interesterified mixture of a saturated lauric acid fat and a saturated palm fat or beef fat. The water is dispersed within the fat to a size which will permit cooling to a degree effective to achieve significant beta-prime crystal form. Preferably, the water globules will be reduced to about one micron in diameter, and the solid fat will be substantially completely in the beta-prime form. |