Process of preparing a spread

Abstract

The present invention relates to a process of preparing a spread and the use of an enzyme in the production of a spread. The process of preparing a spread includes the following steps: a) the aqueous phase, which includes protein, is treated with an enzyme capable of enhancing the viscosity of the aqueous phase, b) the pH-value is adjusted to 4.8 to 6.0, c) the aqueous phase or emulsion is heated to between 60.degree. C. and 100.degree. C. for a period of time, d) the aqueous phase or the emulsion is tempered to a temperature between 30.degree. C. and 50.degree. C., e) the tempered aqueous phase is mixed with the fat phase and tempered to between 30.degree. C. and 50.degree. C. until an emulsion is formed, f) the emulsion is crystallized to form a spread. The steps in the process may be performed in the sequence steps a), b), c), d) e), f) or a), b), d), e), c), d), f).

Dependencies are inferred from the claim text.