High protein low calorie dairy spread and its production

Details High protein low calorie dairy spread and its production High protein low calorie dairy spread and its production

1975-04-10

1976-12-28

Monacell, A. Louis

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...

426585, A23D 300

Patent

active

040003329

ABSTRACT:
High protein, low calorie dairy spread water-in-oil emulsions having a 20-65% aqueous phase are produced employing as the aqueous phase a protein concentrate having a 13-20% protein content and obtained as a by-product in the manufacture of butter from sour buttermilk, buffered at 6-7 with citrate and phosphate buffering salts, and as the fat phase butter oil optionally mixed with a polyunsaturated vegetable oil, emulsifying the aqueous phase into the fat phase at 38.degree.-50.degree. C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20.degree.-14.degree. while working the emulsion as it solidifies, and then to storage temperature, e.g., 12.degree.-8.degree. C.

REFERENCES:
patent: 1247483 (1917-11-01), Adams et al.
patent: 2156036 (1939-04-01), Wilt
patent: 3266904 (1966-08-01), Duin et al.
patent: 3366492 (1968-01-01), Voss et al.

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