Filled cream, butter-like product made therefrom and method of m

Details Filled cream, butter-like product made therefrom and method of m Filled cream, butter-like product made therefrom and method of m

1980-03-10

1982-02-16

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426586, 426604, A23L 119, A23D 300

Patent

active

043159559

ABSTRACT:
A method for producing a solid, butter-like, churned emulsion and the product produced by the method is described. The invention relates to a margarine sometimes called "churned margarine" and contains less than 20% by weight of water dispersed uniformly through a partially hydrogenated vegetable oil fatty phase. Another aspect of the invention relates to a method for preparing a filled cream and the resulting filled cream. The so called "churned margarine" can have low levels of cholesterol and high levels of unsaturation and is produced by churning the filled cream.

REFERENCES:
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patent: 3266904 (1966-08-01), Duin et al.
patent: 3314798 (1967-04-01), Graves
patent: 3505077 (1970-04-01), Bratland
patent: 3519436 (1970-07-01), Bauer et al.
patent: 3746551 (1973-07-01), McNaught
patent: 3840682 (1974-10-01), Kubota et al.
patent: 3922376 (1975-11-01), Strinning et al.
patent: 3962464 (1976-06-01), Sozzi
patent: 4000332 (1976-12-01), Strinning et al.
patent: 4051269 (1977-09-01), Strinning
patent: 4091121 (1978-05-01), Hawley

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