A Process Of Preparing An Edible Spread

Abstract: The present invention relates to a process of preparing a spread, said spread, and the use of an enzyme in the production of a spread. The process of preparing a spread comprises the following steps: a) the aqueous phase, which comprises the 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 the emulsion is heated to between 60°C and 100°C for a period of time, d) the aqueous phase or the emulsion is tempered to a temperature between 30cC and 50cC, e) the tempered aqueous phase is mixed, with the fat phase i tempered to between 30°C and 50°C, until an emulsion is formed, f) the emulsion is crystallized to form a spread, wherein said process is performed in sequence ,step a)-b)-c)-d)-e)-f) or a)- b) -d) -e) -c) -d) -f) .l

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