Process for preparing an edible dispersion

Details Process for preparing an edible dispersion Process for preparing an edible dispersion

1988-06-02

1989-11-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426602, 426603, 426656, A23D 500

Patent

active

048836818

ABSTRACT:
An edible plastified dispersion having a continuous fat phase and a dispersed aqueous phase, in particular low-calorie spread, is prepared by a process that includes (i) cooling a constituted emulsion having a continuous aqueous phase and a dispersed fat phase and comprising essentially no solid fat, by passing it through a static heat exchanger to cause partial crystallization of fat, the emulsion leaving the heat exchanger as a dispersion having a continuous aqueous phase and containing crystallized fat, and (ii) feeding the dispersion from step (i) directly to means for imparting kinetic energy so as to invert the dispersion into a dispersion having a continuous fat phase and a dispersed aqueous phase. The use of scraped-surface heat exchangers can be dispensed with, without adverse effects on the product properties.

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