Food or edible material: processes – compositions – and products – Processes – Treating or preparing food material having nonedible feature...
Patent
1978-11-20
1980-10-14
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Processes
Treating or preparing food material having nonedible feature...
426603, 426580, 426804, A23D 302
Patent
active
042281903
ABSTRACT:
A method for the manufacture of margarine of the water-in-oil type having a low calorie value and a high content of proteins by emulsifying a water phase containing 20-24% proteins into a fat phase composed of oil and/or fats, at a temperature of about 38.degree.-55.degree. C. to provide a water-in-oil emulsion, comprised of about 35-65% fat phase and 65-35% water phase in which water phase is produced from a raw material comprising skimmed milk, skim milk powder or a mixture thereof by acidifying the raw material to a pH of 4-5 to precipitate protein therefrom, heating the acidified raw material and any admixtures in a first heating stage to a temperature of about 35.degree.-65.degree. C. and maintaining said temperature for a period of at least 15 minutes, then quickly raising the temperature of the acidified milk raw material in a second heating stage to a temperature of about 60.degree.-95.degree. C. and immediately after reaching the intended temperature, separating the precipitated protein and cooling the separated protein to at least the emulsification temperature and emulsifying the water phase thereby obtained in the fat phase to directly form the water-in-oil emulsion.
REFERENCES:
patent: 999083 (1911-07-01), Baechler
patent: 1557181 (1925-10-01), Messmer
patent: 3298836 (1967-01-01), Ernstrom
patent: 3962464 (1976-06-01), Sozzi
patent: 4000332 (1976-12-01), Strinning
patent: 4020186 (1977-04-01), Edwards
patent: 4051269 (1977-09-01), Strinning
patent: 4066800 (1978-01-01), Rosenau et al.
Nilsson Tage
Wallgren Kurt
Hunter Jeanette M.
Mjolkcentralen Arlan, Ekonomisk Forening
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