Title: Are reduced fat spreads water-in-oil emulsions?
Abstract: Butter has a minimum fat content of 82% and contains up to 16% water which is dispersed as fine droplets within the continuous fat phase. This type of dispersion is called a water-in-oil emulsion. It is not only characteristic of butter but also, for example, of margarine. Additional to butter and margarine, fat spreads are now being marketed in several Member States of the EC. Butterfat, vegetable fat or mixtures of these are the main ingredients of these products which contain or may contain consisting of less fat and more water than butter and margarine
Publication Year: 1990
Publication Date: 1990-01-01
Language: en
Type: article
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Cited By Count: 2
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