LOW FAT SPREAD

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.

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Bibliographische Detailangaben
Hauptverfasser:	BROWN, CHARLES RUPERT TELFORD, UNDERDOWN, JEFFREY, NORTON, IAN TIMOTHY
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	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.