Method for preparing a spread containing lactoprotein and/or veg

Details Method for preparing a spread containing lactoprotein and/or veg Method for preparing a spread containing lactoprotein and/or veg

1991-10-09

1993-06-29

Golian, Joseph

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...

426663, A23D 700

Patent

active

052233006

ABSTRACT:
A method is described for the preparation of a spread containing lactoprotein and/or vegetable protein and thickener, wherein, using a fat composition and a first aqueous composition as starting materials, the starting emulsion is first formed in a state in which the fat composition is entirely molten and a separately formed warm, thickener-containing, second aqueous composition is then emulsified in the starting emulsion at a temperature between 40.degree. and 70.degree. C. to form a final emulsion.

REFERENCES:
patent: 4520037 (1985-05-01), Gould et al.
S. Friberg, "Food Emulsions", Marcel Decker, Inc. 1976 pp. 297 and 300.

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