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...
Patent
1986-10-27
1988-07-19
Jones, Raymond N.
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 300
Patent
active
047584467
ABSTRACT:
A process for the manufacture of a butter like dairy spread which is spreadable at refrigeration temperature and which has a content of vegetable fat which is higher than 30% and which has a iodine value of between 55 and 65, whereby cream having an iodine value of 25-40 and an uncured vegetable fat are treated and churned. According to the invention a vegetable "cream" having substantially the same iodine value and other oleic acid composition as butter cream from milk is prepared in that a cured vegetable fat is emulsified with a milk product, is pasteurized, it may be acidified and temperature treated and is cooled to churning temperature, whereupon the vegetable "cream" together with the uncured vegetable fat and some amount of animal fat, for instance ordinary butter cream, is churned, and whereby the total amount of cured and uncured vegetable fat is between 30% and nearly 100% as calculated on the total fat content of the dairy spread.
REFERENCES:
patent: 3488199 (1970-01-01), Gander et al.
patent: 4209546 (1980-06-01), Johansson
patent: 4315955 (1982-02-01), Cramer
patent: 4425370 (1984-01-01), Graves
Johansson Sture
Larsson Jan-Ake
Wallgren Kurt
Arla Ekonomisk Forening & Svenska Mejeriernas Riksforening
Callahan C.
Jones Raymond N.
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