Low-fat, butter-flavored, liquid spread and process

Details Low-fat, butter-flavored, liquid spread and process Low-fat, butter-flavored, liquid spread and process

1979-11-19

1981-09-29

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Biocidal or disinfecting chemical agent

426532, 426602, 426603, 426604, 426804, A23D 300, A23D 500

Patent

active

042923336

ABSTRACT:
Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.

REFERENCES:
patent: 3117010 (1964-01-01), Geisler
patent: 3223532 (1965-12-01), Pinkalla et al.
patent: 3437494 (1969-04-01), Loter et al.
patent: 3533802 (1970-10-01), Cooper et al.
patent: 3695889 (1972-10-01), Ingerson
patent: 4146652 (1979-03-01), Kahn et al.

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