Low-fat spread and process

Details Low-fat spread and process Low-fat spread and process

1982-09-30

1985-08-06

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

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

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

426604, A23D 300, A23D 302

Patent

active

045335613

ABSTRACT:
Disclosed are a low-fat spread, preferably butter flavored, and a process for preparing it. The spread is a water-in-oil emulsion of relatively low calorie content due to a restricted fat content of from 30 to 70%, preferably 30 to 50%. The fat phase of the emulsion comprises a blend of a liquid oil with a hardstock, and the blend comprises from 10 to 30% of the fatty acids as C10, C12, C14 and C16 fatty acids and these fatty acids are predominantly in the trisaturated glyceride form. The hardstock is preferably a randomly interesterified mixture of a saturated lauric acid fat and a saturated palm fat or beef fat. The water is dispersed within the fat to a size which will permit cooling to a degree effective to achieve significant beta-prime crystal form. Preferably, the water globules will be reduced to about one micron in diameter, and the solid fat will be substantially completely in the beta-prime form.

REFERENCES:
patent: 4045588 (1977-08-01), Wieske
patent: 4341812 (1982-07-01), Ward
patent: 4341813 (1982-07-01), Ward
patent: 4386111 (1983-05-01), Van Heteren et al.
patent: 4404231 (1983-09-01), Den Hollander et al.

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