Process for producing spreadable butter with a reduced fat conte

Details Process for producing spreadable butter with a reduced fat conte Process for producing spreadable butter with a reduced fat conte

1989-11-07

1992-10-27

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426586, 426650, A23C 1516

Patent

active

051587971

ABSTRACT:
The low calorie butter consists of choice grade or table butter, a first aqueous phase with a slightly acidic buffer substance and a second aqueous phase with milk albumens. A quantity of choice grade and/or table butter corresponding to a butter fat content of up to 60% by weight, based on the end product, is brought to a processing temperature of 15.degree. to 25.degree. C. and, is pushed in a tightly sealable machine by cutting blades operating with a high shearing force. During the subsequent mixing and kneading of the finely cut choice grade and/or table butter composition the first aqueous phase with 2 to 8% by weight, based on the end product, of natural lactic acid concentrate which buffers the aqueous phase of the end product to a pH of 5 to 6.5 is firstly added, then the second aqueous phase with 4 to 10% by weight, based on the end product, of alkali and/or alkaline earth caseinate is added. The components are mixed thoroughly by the kneading operation with a rise in temperature of 3.degree. to 5.degree. C. brought about by frictional heat.

REFERENCES:
patent: 1583294 (1926-05-01), Kohman
patent: 2878126 (1959-03-01), Roberts

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