State the basic principle involved in manufacture of low fat spreads. Describe the procedure for preparation of aqueous and fat phases for spread manufacture.

The basic principle involved in the manufacture of low-fat spreads, such as margarine or butter substitutes, is to create a product that mimics the taste and texture of traditional high-fat spreads while reducing the overall fat content. To achieve this, manufacturers follow a process that involves the preparation of both aqueous and fat phases. Here's a brief overview of the procedure for the preparation of these phases:

1. Aqueous Phase Preparation:
   - Water is the primary component of the aqueous phase in low-fat spreads.
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