Method of forming a butter/margarine blend
AssigneeLand O'Lakes, Inc.
InventorTodd Landon
Life of this patent
Estimating the term…
Abstract
A method of forming a butter/margarine blend that includes removing water of butterfat from a feed material that includes butter to yield an intermediate, combining a non-dairy fat with the intermediate to form an intermediate blend, and processing the intermediate blend to form the butter/margarine blend.
Claims39
A method of forming a butter-based product, the method comprising:
- removing water or butterfat from a feed material to yield an intermediate, the feed material comprising butter;
- combining a non-dairy fat with the intermediate to form an intermediate blend;
- and
- processing the intermediate blend to form the butter-based product.
A method of processing butter, the butter comprising interfacial butter solids, the method comprising:
- melting the butter;
- and
- removing water or butterfat from the melted butter, to form a concentrated butter product, the concentrated butter product comprising:
- butterfat;
- and
- substantially all of the interfacial butter solids present in the butter.
A method of forming a butter-based product, the method comprising:
- removing water or butterfat from a feed material to yield an intermediate, the feed material comprising butter and non-dairy fat and the intermediate comprising water, butterfat, and non-dairy fat;
- crystallizing butterfat in the intermediate to form the butter-based product.
A method of forming a butter-based product, the method comprising:
- removing water from a feed material to yield a first intermediate, the feed material comprising butter;
- removing butterfat from the first intermediate to yield a second intermediate, the second intermediate comprising butterfat and interfacial butter solids;
- and
- crystallizing butterfat that is present in the second intermediate to form the butter-based product.
A butter-based product derived from butter wherein the butter comprises interfacial butter solids, the butter-based product comprising:
- butterfat;
- water;
- a non-dairy fat;
- and
- interfacial butter solids, the concentration of interfacial butter solids being higher in the butter-based product than the concentration of interfacial butter solids in the butter.
A concentrated butter product, the concentrated butter product derived from butter, the butter comprising interfacial butter solids, the concentrated butter product comprising:
- water;
- butterfat;
- and
- interfacial butter solids, the concentration of interfacial butter solids in the concentrated butter product being greater than the concentration of the interfacial butter solids in the butter.
A butter-based product, the butter-based product derived from butter, the butter comprising water, butterfat, and interfacial butter solids, the butter product comprising:
- interfacial butter solids;
- butterfat;
- and
- water, the weight ratio of butterfat to water in the butter product being larger than the weight ratio of butterfat to water in the butter.
Dependencies are inferred from the claim text.