For example it may be desirable to remove lOOg for a 50Og tub of spread.

Also, when cooking, it is often desirable to remove a proportion of spread.

The aqueous and/or fatty filling of the product according to the invention has a viscosity which is in the range between liquid honey and a pasty spread.

The nut spread has a non-fat solids to oil ratio that is less than about 2.0:1, comprises nut solids that have a mono-modal particle size distribution where the D50 and D90 sizes are less than about 15 and about 30 microns, respectively.

The single-screw cooler allows controlled working and deep cooling of the spread material.

The spread is manufactured by mixing a starch with an aqueous phase.

A spread or margarine which is intended to serve as a tasty, indulgent product and at the same time provide good health benefits to the consumer.

As the starch, a hydroxypropyl starch is preferred.

A food product, being a spread comprising from 10-85 wt% of fat or a dairy based drink comprising from 0.05 to 1 wt% of kaempferol can advantageously be used to control blood pressure.

The upper edge of the top extension (1) acts as a support surface for the spread applicator arm so as to prevent the arm from being smeared.

A fat based spread or a dairy based drink comprising from 0.05 to 1 wt% of isorhamnetin can advantageously be used to control blood pressure.

This invention relates to food products and drinks in general and particularly to an emulsified fat spread which are supplemented with calcium and a process for the preparation thereof.

The formulation may be utilized in any food application but is preferably utilized as a coating, spread or as a cooking or baking ingredient.

Provided are a low-fat spread that shows a high emulsification stability and good microbiological storage properties and has a savory taste, and a method for manufacturing the same.

The nut spread comprises at least about 20% oil substitute, preferably a sucrose polyester that contains an anal leakage controlling agent.