Edible spreads and process of making

Details Edible spreads and process of making Edible spreads and process of making

1992-11-19

1994-12-20

Pratt, Helen

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...

426602, 426604, 426663, A23D 700

Patent

active

053744454

ABSTRACT:
The invention provides reduced fat spread products which do not contain either preservatives or emulsifiers have acceptable organoleptic properties and to processes of preparing same. These are edible emulsions comprising a dispersion of a 15-60% wt. of a water phase in 40-85% wt. of a continuous fat phase CHARACTERIZED IN THAT the water phase contains less than 0.05% protein, has a D3,3 not more than 2.0 .mu.m and a sigma value for the water drop size distribution of not more than 2.5. In preferred embodiments the spreads are stable in the absence of an emulsifier system but may contain an emulsifier as an anti-spattering agent.

REFERENCES:
patent: 3386835 (1968-06-01), Schaap
patent: 4888197 (1989-12-01), Wieske

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