FOOD SPREAD OF CONTINUOUS FAT PHASE BASED UPON WATER-IN-OIL EMULSION AND METHOD FOR MANUFACTURING FOOD SPREAD BASED UPON WATER-IN-OIL EMULSION (VARIANTS) Russian patent published in 2007 - IPC A23D7/00 A23D7/02 

FIELD: food industry, fat-and-oil industry.

SUBSTANCE: the suggested spread contains about 0-0.1% weight% of partially substituted glycerides against spread's weight, 25-60 weight% of continuous triglyceride phase and water disperse phase against spread's weight. Moreover, water disperse phase contains natural thickening agent at the quantity at which water dispersion of thickening agent has got peak viscosity of, at least, 70 U according to Brabender's scale. Water phase and fat phase should be prepared to mix these two phases and obtain preliminary emulsion. Then one should cool and fulfill working treatment of the mentioned emulsion to obtain soft spread. According to the second variant, working treatment should be performed with the purpose to invert preliminary emulsion to obtain soft spread. Moreover, water phase should be heated before mixing up to the temperature of peak viscosity of the thickening agent. The innovation enables to obtain the spread of decreased fat content being stable at environmental temperature at the absence of partially substituted glycerides.

EFFECT: higher efficiency.

31 cl, 17 ex, 4 tbl