Lactoprotein-free low-caloric fat spread and method of preparing

Details Lactoprotein-free low-caloric fat spread and method of preparing Lactoprotein-free low-caloric fat spread and method of preparing

1990-01-19

1992-03-03

Czaja, Donald E.

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...

426576, 426578, A23D 700, A23L 105

Patent

active

050931440

ABSTRACT:
A lactoprotein-free fat spread with a fat content of 20-60% by weight, based on the total composition, of the water-in-oil type comprising a mixture of particles of vegetable fats being solid above 20.degree. C. and particles of a liquid oil in such an amount that the total fat mixture contains at least 40% of polyunsatured fatty acids. The water phase contains 0.1 to 5% by weight of gelatin or agar-agar and 0.1 to 5% by weight of solubilized starch, particularly an amylopectin rich starch. More particularly wheat or maize starch is used. The spread presents a pH of 4.3 to 4.8, preferably 4.6. The spread is prepared by subjecting a water-in-oil emulsion containing all fat and oil as well as all in water dissolved other substances to a first cooling to above 20.degree. C. with mechanical treatment, subjecting the mixture to a mechanical treatment without cooling thereby allowing a temperature rise of 2.degree. to 8.degree. C. and thereafter continuing the cooling with mechanical treatment to below 20.degree. C.

REFERENCES:
patent: 4389426 (1983-06-01), Reissmann et al.
patent: 4591507 (1986-05-01), Bodor et al.

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