FOOD DISPERSION OF SPREADABLE CONSISTENCY (VERSIONS), METHOD OF ITS PREPARATION AND LOW-FAT EMULSION SPREAD Russian patent published in 2010 - IPC A23D9/00 A23L1/00 A23D7/00 

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry. Method involves mixing the mixture of oil and particles of solid structure-forming agent and gradually adding aqueous phase into the mixture until dispersion is ready. Particles of the solid structure-forming agent are a food lipid that are also designated as secondary particles have microporous structure and the specified particles are agglomerates of the primary particles of submicrometre size while the mentioned primary particles are plates with an average thickness between 0.01 and 0.5 mcm and contain sterol. Spreadable food dispersion obtained by the method described above contains 10-70 wt % of fat and has Stevens number at room temperature of 30 g and higher. Low-fat emulsion spread contains between 3 and 25 wt % of sterol. Size of the water drops in the food dispersion is 10 mcm or less.

EFFECT: invention enables to obtain low-fat spreads with increased stability duration without thickeners or jellifying agents.

8 cl, 5 dwg, 4 tbl, 3 ex