Low-calorie spread based on a low-melting butterfat fraction

Details Low-calorie spread based on a low-melting butterfat fraction Low-calorie spread based on a low-melting butterfat fraction

1982-03-26

1984-03-13

Yoncoskie, Robert A.

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...

426608, 426586, A23D 302

Patent

active

044367600

ABSTRACT:
The invention relates to a low-calorie spread based on a low-melting butterfat fraction, which has an improved spreadability at 10.degree. C. as compared with low-calorie butter. The low-melting butterfat fraction is an olein preferably obtained by dry fractionation of butterfat within the temperature range of 20.degree.-30.degree. C.

REFERENCES:
patent: 2217309 (1940-10-01), Epstein et al.
patent: 2745750 (1956-05-01), Shafer et al.
patent: 3519435 (1970-07-01), MacCollom
patent: 4005228 (1977-01-01), Norris
patent: 4307125 (1981-12-01), Amer
patent: 4316919 (1982-02-01), Pelloso et al.
patent: 4360536 (1982-11-01), Keuning et al.
patent: 4362758 (1982-12-01), MacNeill et al.

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