Low fat spread with non-proteinaceous crystal inhibitors

Details Low fat spread with non-proteinaceous crystal inhibitors Low fat spread with non-proteinaceous crystal inhibitors

1993-02-17

1994-08-23

Pratt, Helen

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...

426602, 426604, 426656, A23D 700

Patent

active

053406001

ABSTRACT:
The present invention regards a low fat spread comprising from about 30 to about 40 wt. % of a continuous fat phase and about 60 to about 70 wt. % of an aqueous phase. The fat phase further comprises a non-proteinaceous fat crystallization inhibitor in an amount of less than 0.5 wt. % and a non-proteinaceous emulsifier. The aqueous phase contains a dairy protein in an amount of less than about 0.1 wt. %.

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Research Disclosure vol. 327, No. 039, 1991, Emsworth, Great Britian.

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