Method of making low-fat butter or margarine spread and resultin

Details Method of making low-fat butter or margarine spread and resultin Method of making low-fat butter or margarine spread and resultin

Filed on

1987-11-02

Date issued

1990-12-18

Examiner

Cintins, Marianne

Patent Class

Food or edible material: processes, compositions, and products

SubClass

Products per se, or processes of preparing or treating...

SubSubClass

Fat or oil is basic ingredient other than butter in emulsion...

Other Related Categories

426581, 426804, A23C 1502, A23D 700

Type

Patent

Status

active

Patent number

049785532

Description

ABSTRACT:
A method for the preparation of a low-fat butter or margarine product for use as a table spread. The product is prepared by plasticizing a composition containing from about 15% to about 50% lipid, preferably butter fat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid but insufficient to stabilize the lipid against plasticization; and from about 40% to about 60% moisture. Salt, butter coloring and butter flavoring are preferably also included. The plasticization is achieved by subjecting the composition to the high speed cutting action of a sharp bladed food comminuter for a period of time sufficient to plasticize the composition. The product is a smooth plastic spreadable butter substitute containing nutritious protein, which is low in fat and does not require the need for emulsifiers and stabilizers. The product is spreadable immediately after removal from refrigeration, as well as at normal room temperatures.

REFERENCES:
patent: 3922376 (1975-11-01), Strinning et al.
patent: 4020186 (1977-04-01), Edwards
patent: 4091121 (1978-05-01), Hawley
patent: 4497834 (1985-02-01), Barta
patent: 4515825 (1985-05-01), Moran et al.
patent: 4606926 (1986-08-01), Wiles et al.
Kalab et al., Milk Gel Structure, XV, Electron Microscopy of Whey Protein Based Cream Cheese Spread, Milchwissenschaft, 40(4), pp. 193-196 (1985).
Kalab et al., Development of Microstructure in Cream Chese Based Queso Blanco Cheese, Food Microstructure, vol. 4 (1985), pp. 89-98.

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