Water-in-oil emulsion spread

Abstract From the Canadian patent

Spreads containing less than 35 wt.% fat comprising, 10-35 wt.% continuous fat phase and 90-65 wt.% dispersed aqueous phase that are stable at ambient temperature and do not lose moisture when spread but, that destabilize and release their flavour in the mouth and that can be prepared relatively easily despite the very low fat content, can be obtained by using as composition that is to constitute the aqueous phase a, gel-forming composition having a viscosity of at least 20 mPa.s when measured at 5°C and at a shear rate of 17090 sec.-1.