US 5,472,729 AGranted

Method for producing margarine having an extra low fat content

AssigneeL & L International

InventorJan A. Larsson

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Abstract

A method for the manufacture of an extra low calorie margarine, and a margarine produced according to said method is provided. The margarine has a fat content of between 15 and 38 percent by weight, whereby a water phase comprising starch having a viscosity of 100-800 cp, corresponding to a polymerization degree of more than 10.000, is solved in a liquid, is emulsified in a fat phase prepared from fats and/or oils and having an addition of 0.25-2 percent by weight as calculated on the ready margarine of an emulsifier to directly form a water-in-oil emulsion. The emulsion is pasteurized, cooled and packed. The special starch included in the water phase is pretreated in a first step by being acid-hydrolysis to reduce the viscosity of the starch. If necessary, in a second step, a functional group is introduced into the starch molecule for stabilizing the acid-hydrolyzed starch base, whereby the starch is made completely soluble in the water phase and can be heat treated and cooled without becoming gelified.

Claims26

Dependent claims

A method for the manufacture of an extra low-calorie margarine having a fat content of between 15-38% by weight as calculated on the final product, said method comprising the steps of:

(a) pretreating starch to a state in which the starch does not gel and wherein the starch has a D.E. value of less than 1, said pretreating step including the substeps of:
(1) forming a starch suspension by suspending starch grains in a diluted acid;
(2) stirring the starch suspension;
(3) allowing the starch suspension to stand a sufficient time to permit the viscosity of the starch to reach a value of less than 800 cp;
(4) checking the acidification of the starch and breaking the acidification when the starch has a viscosity of less than 800 cp;
(5) stabilizing the starch by an esterification process wherein an acetyl group, a 2-olctenylsuccinyl group or a succinyl group is coupled to the starch or by a hydroxyl-alkoxylation process wherein a hydroxy-propyl group is coupled to the starch;
(6) treating the starch with a base to adjust the pH of the starch to 5-7;
(7) washing and drying the starch;
(8) solubilizing 2-15% by weight of the pretreated starch, as calculated by weight of the final product, in a solvent having a temperature of 45.degree.-70.degree. C. to form a solution;
(9) adding salt and aroma proving substances to the solution;
c) preparing a fat phase by mixing substances selected from the group consisting of edible fats, edible oils and mixtures thereof at a temperature of 48.degree.-70.degree. C.;
d) directly forming a water in oil emulsion by emulsifying 62-85% by weight of the water phase at a temperature of 45.degree.-60.degree. C. in 38-15% by weight of the fat phase at a temperature of 48.degree.-65.degree. C.;
e) pasteurizing the emulsion at a temperature of 80.degree.-85.degree. C.;
and
f) cooling the pasteurized emulsion to 10.degree.-15.degree. C. and packing the final product.

12 more elements

Dependencies are inferred from the claim text.

Facts

Application: 08/158,003Filed 24 Nov 1993 · continuation in part
Priority: SE 91028997 Oct 1991
Granted: 5 Dec 1995
Term ends: Not estimatedThe source records don’t support an estimate.

Classification8 codes

A23D 7/02
Edible oil or fat compositions containing an aqueous phase, e.g. margarines: characterised by the production or working-up
A23C 15/16
Butter preparations: butter having reduced fat content
A23D 7/0056
Characterised by ingredients other than fatty acid triglycerides: spread compositions
A23D 7/015
Edible oil or fat compositions containing an aqueous phase, e.g. margarines: reducing calorie content; Reducing fat content , e.g. "halvarines"