Hot-pack, all-dairy butter substitute and process for producing the same
AssigneeBlankebaer/Boweykrimko Corporation
InventorJames V. Nolte
Life of this patent
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Abstract
A product and process for preparing the product, an all-dairy butter substitute that tastes like butter and has superior spread characteristics when compared to butter, but contains less calories, fat, and sodium, and more protein, calcium, phosphorus and potassium than butter, comprising a homogenized mixture of cream, non-fat dry milk, salt, locust bean gum, lecithin, mono and diglycerides, citric acid, water and natural flavoring formulated for packaging while the mixture is hot, without the need for subsequent agitation to achieve the desired body when the mixture is cooled.
Claims9
A process for producing an all-dairy butter substitute product that tastes like butter and has superior spread characteristics when compared to butter, but contains less calories, fat, and sodium, and more protein, calcium, phosphorus and potassium than butter, consisting essentially of the following steps:
- preparing a mixture of cream with a butter fat content of about 40 weight percent, yellow food coloring dye, non-fat dry milk, salt, locust bean gum, lecithin, mono and diglycerides, citric acid, water and natural flavoring, in effective amounts to produce an all-dairy butter substitute product, by placing the constituents of said mixture under agitation and heat;
- pasteurizing said mixture;
- homogenizing said mixture;
- after said pasteurizing and homogenizing, packaging the mixture while above 100.degree. F. into product containers and inverting said packaged product containers;
- and
- refrigerating said mixture subsequent to said packaging step, and avoiding further agitation of said mixture after the packaged mixture ceases to be above 100.degree. F.
Dependencies are inferred from the claim text.