Spreadable product having and anhydrous milk fat component
AssigneeWisconsin Milk Marketing Board
InventorJohn E. Bumbalough
Life of this patent
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Abstract
A cold spreadable product includes a milk fat component consisting essentially of a stearine fraction obtained at approximately 29.5.degree. C. and an olein fraction obtained at approximately 12.5.degree. C. The product is produced by fractionating anhydrous milk fat to obtain the two fractions, then recombining only the two fractions of interest excluding the other milk fat fractions produced in the fractionating process.
Claims7
A spreadable product having an anhydrous milk fat component consisting essentially of a stearine frction obtained at approximately 29.5.degree. C. and an olein fraction obtained at approximately 12.5.degree. C. wherein the milk fat component includes 4 to 10 parts of the 12.5.degree. C. olein fraction to 1 part of the 29.5.degree. C. stearine fraction to 1 part of the 29.5.degree. C. stearine fraction and the product being free standing without change at room temperature and being spreadable at a temperature as low as approximately 3.degree. C.
A spreadable product having an anhydrous milk fat component consisting essentially of a stearine fraction having a melt point of 42.degree. C.-43.degree. C. and an olein fraction having a melt point of approximately 12.degree. C.-13.degree. C., wherein the milkfat component includes 4-10 parts of the olein fraction to 1 part of the stearine fraction, the product being dimensionally stable at room temperature and being spreadable at a temperature as low as approximately 3.degree. C.
Dependencies are inferred from the claim text.