Abstract: A method for the manufacture of an extra low calorie margarine, and a margarine produced according to said method is provided. The margarine has a fat content of between 15 and 38 percent by weight, whereby a water phase comprising starch having a viscosity of 100-800 cp, corresponding to a polymerization degree of more than 10.000, is solved in a liquid, is emulsified in a fat phase prepared from fats and/or oils and having an addition of 0.25-2 percent by weight as calculated on the ready margarine of an emulsifier to directly form a water-in-oil emulsion. The emulsion is pasteurized, cooled and packed. The special starch included in the water phase is pretreated in a first step by being acid-hydrolysis to reduce the viscosity of the starch. If necessary, in a second step, a functional group is introduced into the starch molecule for stabilizing the acid-hydrolyzed starch base, whereby the starch is made completely soluble in the water phase and can be heat treated and cooled without becoming gelified.

Abstract: A low calorie margarine and a method of making same, which margarine has a fat content of 19-38% and manufactured by emulsification of a water phase in a fat phase to directly provide a water-in-oil emulsion, in which the water phase, as a main ingredient, comprises a protein concentrate, and in which the fat phase comprises 70-100% cured (hardened) fat and the remaining fat being uncured fat, and in which the water phase comprises a heat treated and ripened solution in skim milk, butter milk, whey, water or any mixture thereof of between 2 and 6% by weight of starch and between 0.02 and 0.05% by weight of an emulsifier, which solution, after having been heat treated and ripened, is mixed with about 55-60% by weight of a protein concentrate having a protein content of 12.8%, and the fat phase is composed of fats and between 0.75 and 1.