Process of preparing an extra lowfat spread
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsGerald Banach, Leendert H. Wesdorp, Frank S. Fiori
Life of this patent
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Abstract
Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating.
Claims9
A process of preparing a water-continuous margarine-like spread the process comprising
- (i) preparing a mixture comprising fat at a level not greater than 5%, at least about 9% casein, and a gel-forming system including a gelling agent A and a gelling agent B wherein a gelling agent A is selected from the group consisting of gelatin, kappa-carrageenan, iota-carrageenan, alginate, agar, gellan, pectin, and mixtures thereof, a gelling agent B is selected from the group consisting of gelling starch, denatured whey protein, denatured bovine serum protein, denatured soy protein, microcrystalline cellulose and mixtures thereof, wherein the amount of gelling agent A is from about 0.5% to about 1.5%, and the amount of gelling agent B is from about 2% to about 12%;
- (ii) homogenizing the mixture at a pressure in the range of from about 500 to about 14,000 psi to obtain a blend;
- (iii) heating the blend to a temperature in the range of from about 160.degree. F. to about 180.degree. F.;
- (iv) homogenizing the heated blend at a pressure in the range of from about 500 to about 14,000 psi to obtain the spread;
- and
- (v) packing the spread at a temperature of at least 140.degree. F.
A process of preparing a water-continuous margarine-like spread the process comprising
- (i) preparing a mixture comprising fat at a level not greater than 5%, at least about 9% of casein, and less than 1.05% ash;
- (ii) homogenizing the mixture at a pressure in the range of from about 500 to about 14,000 psi to obtain a blend;
- (iii) heating the blend to a temperature in the range of from about 160.degree. F. to about 180.degree. F.;
- (iv) homogenizing the heated blend at a pressure in the range of from about 500 to about 14,000 psi to obtain the spread;
- and
- (v) packing the spread at a temperature of at least 140.degree. F.
Dependencies are inferred from the claim text.