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US 4,362,758 AGranted
Process for producing a low-calorie spread
AssigneeLever Brothers Company
InventorsAvril B. McNeill, Neil G. Hargreaves
Life of this patent
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Abstract
A process for producing a low-calorie spread which comprises (1) proportioning a liquid fat phase and a proteinaceous, gelled aqueous phase into a rotating container in which conditions prevail which promote the formation of an oil-in-water emulsion; (2) cooling and working the o/w emulsion thus obtained in at least one surface-scraped heat exchanger to achieve crystallization of at least part of the fat; (3) feeding the emulsion thus obtained into a rotating container under conditions conducive to substantially complete phase inversion.
Claims10
A process for producing a low-calorie food spread comprising
- (i) producing an oil-in-water emulsion by proportioning
- (a) a liquid fat phase comprising a plastic fat blend of a hardness not exceeding 3,000 g/cm.sup.2 at 5.degree. C. which constitutes less than 65 wt.% of the total emulsion, and
- (b) a gelled aqueous phase containing at least 0.01 wt.% protein,
- into a container which rotates at a speed such that the rotated emulsion emerging from said container is water-continuous;
- (ii) subjecting the oil-in-water emulsion thus obtained to cooling and working in at least one surface-scraped heat exchanger to crystallize at least part of the fat;
- (iii) feeding the emulsion obtained in step (ii) into a container which is rotated at a speed conducive to substantially complete phase inversion to obtain a water-in-oil emulsion.
3 more elements
Dependencies are inferred from the claim text.