Process for preparing a microbiologically stable water in oil sp

Details Process for preparing a microbiologically stable water in oil sp Process for preparing a microbiologically stable water in oil sp

1997-04-01

1999-11-23

Paden, Carolyn

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, A23D 700

Patent

active

059896183

ABSTRACT:
A fat continuous spread having less than 50% fat and containing less than 10% trans fatty acids is prepared by a process comprising the steps of selecting a structuring amount of interesterfied hardstock and combining the hardstock with the liquid oil to form a fat phase. The fat phase and an aqueous phase containing a gelling agent are introduced into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than the temperature required to form a substantial amount of alpha crystals in the fat phase. The crystal containing emulsion is then passed into a crystallizing inverter unit which has a temperature no greater than about 4 to about 8.degree. C. of the temperature of the water continuous emulsion containing crystals. In the inverter unit, the emulsion is inverted from a water continuous to a fat continuous emulsion and then introduced into a second cooling unit to form spread products having a mean average droplet size less than 10 microns and containing less than 5% free water.

REFERENCES:
patent: 4425371 (1984-01-01), Stratmann
patent: 5151290 (1992-09-01), Norton et al.
patent: 5169668 (1992-12-01), Milo
patent: 5302408 (1994-04-01), Cain et al.
Gunstone 1983 Lypids in Foods Chemistry, Biochemistry and Technology Pergamon Press New York pp. 147-155.

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