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AssigneeLand O'Lakes, Inc.
InventorsJill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
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A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.
A brown butter product, comprising:
A brown butter product, comprising:
A brown butter product, comprising:
Dependencies are inferred from the claim text.