Fat decreased spread and its production

PURPOSE: To easily obtain a low-fat edible water-in-oil spread by executing temp. elevation under specific conditions at the time of obtaining the spread by subjecting a mixture composed of crystallized fats and water to cutting and mixing with a turbine-like pulverizing device. CONSTITUTION: The low-fat spread is obtd. by heating the mixture of preferably 40 to 35% fats (e.g.: butter, etc.) and preferably 60 to 65% water, to preferably 33 to 35°C, cooling the mixture to crystallize the fats and subjecting the mixture to cutting and mixing at a temp. from 1.5°C up to the temp. (preferably 8°C) lower than the temp. at which the water in the mixture is released by using the turbine-like pulverizing device. COPYRIGHT: (C)1991,JPO