Dairy based spread and process of making
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsFeico Lanting, Albert Johann Biggel, Freek Reckweg
Life of this patent
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Abstract
Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat.
Claims19
Creamy, cultured dairy based water continuous spread comprising solids of which 40% are derived from milk, and comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio of more than 0.2, and the spread having a butter-like mouthfeel, texture and taste.
Dependencies are inferred from the claim text.