Packed dairy spread and process of making

Details Packed dairy spread and process of making Packed dairy spread and process of making

1997-04-11

1999-04-20

Pratt, Helen

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426516, 426517, 426586, 426602, 426603, A23C 1909

Patent

active

058956859

ABSTRACT:
The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.

REFERENCES:
patent: 2971847 (1961-02-01), Babel et al.
patent: 3767338 (1973-10-01), Soderlund et al.
patent: 4578278 (1986-03-01), Morley
patent: 4772483 (1988-09-01), Nolte
patent: 5009913 (1991-04-01), Ahmed et al.
patent: 5194283 (1993-03-01), Dupas et al.

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