Low calorie, high protein tablespreads from sweet milk and their production
AssigneeMjolkcentralen, Ekonomisk Forening
InventorOlof Bo Sven Strinning
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Abstract
Low calorie, high protein edible water-in-oil emulsions formable into margarine-like tablespreads are produced from sweet milk protein concentrates by heating to 70.degree.-105.degree. C., an aqueous concentrate of sweet milk proteins having a pH-value of at least 5.1; cooling the heated protein concentrate to 55.degree.-38.degree. C.; and emulsifying the cooled protein solution into an edible oil to form a 65-35% aqueous phase, 35-65% oil phase, water-in-oil emulsion. The emulsion is thereafter further cooled to a temperature at which the emulsion is stable to form a margarine-like tablespread.
Claims10
A method for the production of low calorie, high protein edible water-in-oil emulsion tablespreads from sweet milk proteins, which comprises heating to an aqueous concentrate of sweet milk proteins at 70.degree.-105.degree. C. for a period of time that the proteins thereof are denatured in such a way that both its water holding and its emulsifying properties are increased, said concentrate is obtained by membrane filtration of at least the aqueous phase of sweet milk and having a protein content of about 9-24% by weight and a pH value of at least 5,1;
- cooling the heated protein concentrate to 55.degree.-38.degree. C;
- introducing the cooled protein solution into an edible oil and forming a 65-35% aqueous phase, 35-65% oil phase water-in-oil emulsion;
- and then further cooling the emulsion to a temperature at which it is storable to form a margarine-like tablespread.
Dependencies are inferred from the claim text.