The objective of this study was to optimise the composition of emulsion spreads based on inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin crystal seeds and lactic acid bacteria were added, and the rheological and textural properties of the resulting emulsion spreads were analysed. The optimal concentration of inulin and of milk fat was 20%, and only the emulsion spreads obtained using WPC contained live Lactobacillus acidophilus La-5, Streptococcus thermophilus and Bifidobacterium animalis BB-12 at a level above 10⁷ cfu g^-1, which is sufficient to achieve therapeutic effects. The rheological and textural analysis showed that the emulsion spreads were similar to commercial margarines.

本研究的目的是优化基于菊粉和乳脂、乳清蛋白浓缩物 (WPC) 或卵磷脂作为乳化剂的乳液涂抹物的组成。添加菊粉晶种和乳酸菌，并分析所得乳液涂抹物的流变学和质地特性。菊粉和乳脂的最佳浓度为 20%，只有使用 WPC 获得的乳液涂抹物中含有活的嗜酸乳杆菌La-5、嗜热链球菌和动物双歧杆菌BB-12，水平高于 10 ⁷ cfu g ^-1，足以达到治疗效果。流变学和质地分析表明乳液涂抹物类似于商业人造黄油。