Spreadable Dairy Product
OwnerErnst Beutler, Marlou Basco Constantino +2inventors
InventorsErnst Beutler, Marlou Basco Constantino, Veronique Lagadec, Elisabeth Liechti
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Abstract
The present invention provides a dairy based spreadable product that does not need any emulsifying or thickening additives. This shelf stable spread includes sweetened condensed milk having a fat content of 2 to 25% by weight and a water content of 15 to 35% by weight. It is substantially free of emulsifiers and thickeners, not caramelized and thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured by a Texture Analyser TA.HDi equipped with a 5 kg load cell.
Claims23
-22. (canceled)
A shelf stable spread comprising sweetened condensed milk having a fat content of 2 to 25% by weight and a water content of 15 to 35% by weight, the spread being free of emulsifiers and thickeners and not caramelised but with the sweetened condensed milk thickened by shear so that the spread has:
- (a) a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10s;
- or
- (b) a yield point of at least 90 Pa measured by a rheometer with a four blade vane geometry (FL22) using a stress sweep from 0 to 560 Pa at 25° C.;
- or
- (c) a G′ value (storage modulus) for a stress value equal to 1 Pa of at least 400 Pa measured by a rheometer with a four blade vane geometry (FL22) using a stress sweep from 0 to 20 Pa at a frequency of 1 Hz and at 25° C.;
- or
- (d) combinations of (a), (b) and (c).
A process for the preparation of a shelf stable spread from sweetened condensed milk having a fat content of 2 to 25% by weight and a water content of 15 to 35% by weight, which comprises subjecting the sweetened condensed milk to high shear, in the absence of added emulsifier or thickener, to thicken the sweetened condensed milk to form a spread having:
- (a) a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10s;
- or
- (b) a yield point of at least 90 Pa measured by a rheometer with a four blade vane geometry (FL22) using a stress sweep from 0 to 560 Pa at 25° C.;
- or
- (c) a G′ value (storage modulus) for a stress value equal to 1 Pa of at least 400 Pa measured by a rheometer with a four blade vane geometry (FL22) using a stress sweep from 0 to 20 Pa at a frequency of 1 Hz and at 25° C.;
- or
- (d) combinations of (a), (b) and (c).
Dependencies are inferred from the claim text.