Method of producing an edible fat emulsion and food product produced thereof
AssigneeAlpen Dairy Foods Pty. Limited
InventorStanley A. R. Kilroy
Life of this patent
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Abstract
A food product formed from edible fat, particularly a spreadable, refrigerated product of butter fat, by preparing a premix of casein and/or a casein derivative, an aqueous carrier and a peptizing agent and forming a sol by agitating and heating the premix to at least 80.degree. C. to peptize all the casein. The fat is then mixed with the sol. The product formed may be used as such for mixing with other products or spraying or even spray dried, but it is unstable and may be stabilized by crystallizing the fat followed by mixing with further peptizing agent and heating to at least 80.degree. C. The stabilized product is then packaged hot, chilled to recrystallize the fat and may be rewarmed to about 20.degree. C. before the product is stored at 5.degree. C.
Claims15
A method of producing a food product containing an edible fat which comprises the steps of
- a. preparing a premix comprising casein and/or a casein derivative, an aqueous carrier and an effective amount of peptising agent,
- b. agitating and heating the premix to a temperature of at least about 80.degree. C. for a time effective to peptise the casein and/or casein derivative and thereby provide a sol,
- c. homogeneously mixing with the sol an edible fat containing casein to obtain a mixture,
- d. cooling the mixture to a temperature below 5.degree. C. sufficient to obtain a gel and crystallize the fat within said mixture,
- e. stabilizing the mixture by adding further effective amounts of peptising agent thereto and homogeneously mixing and heating the resultant further mixture to a temperature of at least 80.degree. C. to obtain a further mixture in which the added casein molecules have been peptised,
- f. cooling the further mixture to a temperature below 5.degree. C. sufficient to obtain a further gel and recrystallize the fat within said further mixture,
- g. warming the cooled further mixture to a temperature of about 20.degree. C. to redistribute the fat in said further mixture, and
- h. storing the resultant food product at a temperature up to about 5.degree. C.
Dependencies are inferred from the claim text.