Back to results
US 5,508,056 AGranted
Low fat spread
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsIan T. Norton, Charles R. Brown, Jeffrey Underdown
Life of this patent
Estimating the term…
Abstract
A fat-continuous spread comprising: (A) from 0.1 to 10 wt % of gelatin; (B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch; and (C) from 10 to 60 wt % of fat. The balance of the above being traditional constituents of spreads.
Claims12
A fat-continuous spread comprising:
- (A) from 0.1 to 10 wt % of gelatin;
- (B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch;
- and
- (c) from 10 to 60 wt % of fat.
1 more element
A process for the production of a fat continuous spread comprising the steps of:
- a) selecting from 0.1 to 10 wt. % of gelatin, from 0.1 to 7 wt. % of a gelled polysaccharide, the gel polysaccharide not being a starch, and from 10 to 60 wt. % of a fat;
- b) mixing the ingredients selected in step (a) together to form a mixture;
- c) optionally pasteurizing the mixture;
- d) cooling the mixture to a temperature of 0 to 10.degree. C. to form a fat continuous spread.
1 more element
Dependencies are inferred from the claim text.