Low fat butter-like spread
AssigneeGay-Lea Foods Co-Operative Limited
InventorVictor Amer
Life of this patent
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Abstract
Low fat butter having good low temperature spreadability and an enhanced protein to fat ratio in comparison to natural butter is prepared from cream in a one step process wherein a small percentage of an emulsifier and a hydrocolloid are incorporated into the cream, and the resulting blend is chilled and worked in a swept surface heat exchanger whereby phase inversion without syneresis occurs. The blend is preferably homogenized and pasteurized prior to phase inversion, whereby the stability and keepability of the resulting product is improved.
Claims25
A process for producing a water in oil emulsion low fat butter-like spread comprising
- (a) providing a natural dairy cream having a fat content in the range of about 35% to about 60% by weight, said fat consisting essentially of milk fats;
- (b) incorporating into said cream an emulsifying amount of a non-ionic emulsifying agent having a hydrophilic to lipophilic balance in the range of about 3 to 5 inclusive, and minor stabilizing quantity of a hydrocolloid;
- (c) subjecting said cream to homogenizing conditions to produce an homogenized cream;
- then
- (d) chilling and working the homogenized cream whereby a phase inversion to said water in oil emulsion takes place without any substantial separation of buttermilk.
Dependencies are inferred from the claim text.