Low fat spread

Details Low fat spread Low fat spread

1976-11-04

1978-07-25

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426576, 426656, 426657, 426804, A23L 104

Patent

active

041030370

ABSTRACT:
The process of the invention provides proteinaceous low fat spreads, stabilized by means of a gelling agent of a melting point of 25.degree.-35.degree. C and essentially containing proteins dissolved in the aqueous phase and/or undissolved protein particles having a major dimension of no more than 5 microns. The preferred process involves preparing the aqueous phase by combining proteins in an aqueous medium under conditions at which flocculation is substantially avoided, dissolving the gelling agent in a substantially protein-free aqueous medium of a pH value of 1-7, combining the aqueous medium obtained and optionally adjusting the pH value to 3.0 to 6.8.

REFERENCES:
patent: 2143651 (1939-01-01), Fisher
patent: 2156036 (1939-08-01), Wilt
patent: 3266904 (1966-08-01), Duin et al.
patent: 3366492 (1968-01-01), Voss et al.
patent: 3418133 (1968-12-01), Nijhoff
patent: 3519436 (1970-07-01), Bauer et al.
patent: 3922376 (1975-11-01), Strinning et al.

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