Process for preparing butter-like spread

Details Process for preparing butter-like spread Process for preparing butter-like spread

1985-02-25

1986-08-19

Yoncoskie, Robert

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...

426604, 426613, A23D 302

Patent

active

046069267

ABSTRACT:
A butter-like spread which is spreadable direct from the refrigerator is obtained by blending a cream separated from cows milk with edible triglycerides of non-dairy origin and then churning the blend to form a butter-like spread which is separated from the resulting aqueous phase, the proportion of cream and triglyceride in the blend being such that the triglycerides of non-dairy origin represents at least 35% by weight of the total fat content of the spread.

REFERENCES:
patent: 285878 (1883-10-01), Cochran
patent: 3338720 (1967-08-01), Pichel
patent: 3457086 (1969-07-01), Josefowicz et al.
patent: 4209546 (1980-06-01), Johansson
patent: 4307125 (1981-12-01), Amer
patent: 4315955 (1982-02-01), Cramer
patent: 4425370 (1984-01-01), Graves
Haighton, (1959), J.A.O.C.S., 36, p. 345.
Mortensen and Danmark, (1982), Milchwissenschaft, 37, p. 530.
Dixon and Parekh, (1979), J. Texture Stud., 10, p. 421.
Alsafar, J. Inst. Can. Sci. Technol. Aliment., vol. 7, No. 3, 1974, p. 220.

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