Process for producing low fat spreads by phase inversion

Details Process for producing low fat spreads by phase inversion Process for producing low fat spreads by phase inversion

1987-12-21

1989-07-18

Czaja, Donald E.

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...

426603, 426661, 426804, A23D 300

Patent

active

048492434

ABSTRACT:
A process is provided for preparing a low fat edible water-in-oil emulsion. First, an aqueous phase is formed containing from 0.1-10% of a thickening agent such as gelatin. The aqueous phase is mixed with an oil phase and the combination cooled obtaining a plastic mass of variable electrical conductivity. Thereafter, the mass is worked under high shear at a shearing speed of at least 1000 rpm for a residence time of less than 1 minute in a vessel separate from the heat exchanger to obtain a water-in-oil emulsion having zero electrical conductivity.

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