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US 4,540,593 AGranted
Reduced fat spread and a process for the production thereof
AssigneeLever Brothers Company
InventorsDavid P. J. Moran, Iain J. Campbell
Life of this patent
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Abstract
A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.
Claims21
A process for producing a spread, comprising:
- (a) producing an oil-in-water emulsion-cream containing 35-75% of an aqueous phase and 25-65 wt % of a fat with the following fat solids profile:
- N.sub.5 =40-75, N.sub.15 =20-60, N.sub.25 =5-45, N.sub.35 =0-10;
- (b) subjecting said cream to shear-churning in the absence of an air/water interface at a temperature at which 5-50 wt % of the fat is present in crystallized form, to increase its viscosity up to a value close to or equal to the peak viscosity whereby partial phase inversion is achieved, to obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.
Oil- and water-containing edible spread, comprising
- (i) a level of 35-75 wt % of an aqueous phase;
- (ii) a level of 25-65 wt % of a fat having the following fat solids profile:
- N.sub.5 =40-75;
- N.sub.15 =20-60;
- N.sub.25 =5.dbd.45;
- N.sub.35 =0-10;
- (iii) An electric conductivity exceeding 1000 microScm.sup.-1 ;
- (iv) A hardness expressed in C values measured at 5.degree. C. exceeding 70 g/cm.sup.2 ;
- said spread comprising a network of partially aggregated fat and containing both encapsulated and free aqueous phase.
6 more elements
Dependencies are inferred from the claim text.