Margarine, spreadable at refrigeration temperature, and having a

Details Margarine, spreadable at refrigeration temperature, and having a Margarine, spreadable at refrigeration temperature, and having a

1988-10-12

1990-12-18

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...

426602, 426603, 426804, A23D 700

Patent

active

049785540

ABSTRACT:
A low calorie margarine and a method of making same, which margarine has a fat content of 19-38% and manufactured by emulsification of a water phase in a fat phase to directly provide a water-in-oil emulsion, in which the water phase, as a main ingredient, comprises a protein concentrate, and in which the fat phase comprises 70-100% cured (hardened) fat and the remaining fat being uncured fat, and in which the water phase comprises a heat treated and ripened solution in skim milk, butter milk, whey, water or any mixture thereof of between 2 and 6% by weight of starch and between 0.02 and 0.05% by weight of an emulsifier, which solution, after having been heat treated and ripened, is mixed with about 55-60% by weight of a protein concentrate having a protein content of 12.8%, and the fat phase is composed of fats and between 0.75 and 1.25% by weight of a known emulsifier ordinarily used in this connection, and in which water-in-oil emulsion obtained by the emulsification of the water phase in the fat phase is pasteurized, cooled and packed.

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