Van Den Bergh Foods Co., Division of Conopco, Inc.

Ronald Albert Schotel

Jozephus Johannes Verschuren

Wilhelmus A Castenmiller

Leendert Alderliesten

Nanneke Joke De Fouw

Carolina Maria Hilhorst

Johannes Mateus Van Amelsvoort

A water-continuous spread having: (A) a structuring amount of oligofructoses; and (B) from 0.1 to 7 wt % of fat.

Low fat spread

A water-continuous spread comprising: 10 to 50 wt % of an oligofructose and 0.05 to 30 wt % of a biopolymer other than oligofructose and less than 20 wt % of an oil phase.

Water continuous edible spread having a solid fat content at 10.degree. C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight average degree of polymerisation of at least 14 whereby the short oligofructose molecules are present in very small amounts or not at all, the structuring amount needed thereby being low and the products not showing an undesired off-taste.

Water continuous edible spread

A water-continuous spread having a structuring amount of oligofructoses, from 0.1 to 15 wt % of mono- or disaccharides and 0.1 to 7 wt. % of fat in the form of small globules or crystals having a volume weighted mean diameter of less than 20 .mu.m.

Growing community of inventors

Vlaardingen, Netherlands

Ronald Albert Schotel