The spread may further containing small particles such as herbs and vegetables. Water may be incorporated as such, or as part of the other ingredients such as milk etc. Spreads of the invention are water-continuous in the sense that they comprise a continuous aqueous phase. Spreads of the invention can suitably be used as bread spreads to replace e.g. margarine or halvarine, but they can also suitable be used as flavoured spread, for example cheese spreads, meat spreads, nut spreads, sweet spreads or vegetable spreads. Spreads of the invention may be prepared by any suitable method for the preparation of water-continuous spread products.
Pasteurisation is especially preferred for extending the keepability of the product.
Homogenisation is preferred for effecting the formation of small fat globules to enhance the appearance of the spread. Preferably the packed product is stored at refrigerator temperatures. A spread according to claim 1 or 2, wherein the oligofructose is an inulin, preferably derived from Jerusalem artichoke or chicory. A spread according to one or more of the preceding claims wherein the fat is derived from dairy cream, non-dairy cream, butter fat or cream cheese. Chicoree abgeleitet, ist.